Let’s start the week with a nice spring boost thanks to the Super Soft Strawberry Cake, finally strawberries are back! Their color and taste scream Spring!! This cake is really soft, it even surprised me!
If you like strawberries and can’t wait to use them to prepare lots of recipes, you can start with the recipes I’ve already shared on the blog:
– Strawberry Cupcakes
– Strawberry Cream Puffs
Also, remember you can follow the Facebook fan page of the blog Le Ricette di Bea so you never miss any recipe or content. Let’s move on to the easy recipe of this strawberry dessert and let me know what you think!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
- Energy 561.17 (Kcal)
- Carbohydrates 84.28 (g) of which sugars 48.46 (g)
- Proteins 8.55 (g)
- Fat 23.81 (g) of which saturated 4.33 (g)of which unsaturated 18.62 (g)
- Fibers 1.51 (g)
- Sodium 56.65 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 9.5-inch round strawberry cake
- 6.35 oz Strawberries
- 3/4 cup All-purpose flour
- 1/2 cup Potato starch
- 3/4 cup Sugar
- 1/3 cup Vegetable oil (or 1/4 cup butter)
- 3 Eggs
- 1 tbsp Lemon juice
- 1 packet Baking powder
- to taste Powdered sugar
Tools
- Oven
- Small saucepan for melting butter
- Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Pan
Preparation Steps for Strawberry Cake
As with all our desserts, or any other preparation that requires baking, we start here, bringing the oven to 350°F in static mode and then work on the ingredients for the Super Soft Strawberry Cake, you’ll see! Take the strawberries, wash them under cold running water and lay them on a kitchen cloth. We will cut them into 4 parts directly on the cloth, so that it absorbs the excess juices and prevents the strawberries from sinking to the bottom during baking of our cake. Do this step because I had to make the cake twice to get a nice result. In a small saucepan, melt the butter in a bain-marie, if you chose the butter option, otherwise proceed with the recipe. In a bowl with high edges, break the three eggs and add the sugar, work everything, with the help of the electric whisk, until you obtain a thick and frothy mixture. At this point, add either the slightly cooled butter, or sunflower oil and the tablespoon of lemon juice.
Proceed by adding with a spoon the flour previously sifted with the baking powder, potato starch, and finally the baking powder packet. Take the cake pan and either butter it or line it with parchment paper. Pour the mixture into the pan and with the help of a spatula level the surface. Place the strawberries on the surface, without pressing, please. If you have some left over, don’t worry, you can serve them fresh next to the slice of cake, as I did. Bake our super soft strawberry cake for about 40 minutes. As always, do the toothpick test before taking it out of the oven, the cooking times vary from oven to oven. When it is well cooked, if you used a springform pan like me, place it on a wire rack to cool. Before serving it to our guests, dust the super soft strawberry cake with powdered sugar.
Enjoy your meal!!!
Notes
If you like strawberries, also try my recipe for Strawberry Cream Puffs
