- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: Spring
- Energy 199.78 (Kcal)
- Carbohydrates 29.82 (g) of which sugars 14.81 (g)
- Proteins 3.90 (g)
- Fat 8.01 (g) of which saturated 4.31 (g)of which unsaturated 2.41 (g)
- Fibers 0.73 (g)
- Sodium 16.63 (mg)
Indicative values for a portion of 2 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
Tips and Variations
Use ripe but firm strawberries, as if they were too soft, they would release too much moisture into the batter and settle at the bottom. Before adding them, let them dry well on paper.
You can replace the butter with 3.5 tablespoons of vegetable oil.
If you don’t consume it within the day, I recommend storing the cake in the refrigerator, in a closed container.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
This content contains affiliate sponsored links.
