Soft and fragrant strawberry cake. Discover the scent of spring in a step-by-step recipe that will embrace you and stay in your memory.

You will find instructions for a traditional recipe and for Thermomix as well.

Besides the classic ingredients, you’ll also find dietary indications, vegan options and a low-glycemic version.

Today’s soft and fragrant strawberry cake is ideal for breakfast or afternoon snack. You can serve it plain or accompany it with ice cream or pastry cream or Chantilly.

It can be enjoyed as is or filled like a regular sponge cake.

To make this cake vegan, simply replace the eggs with 2/3 cup mashed banana (about 150 g) and the butter with 2/3 cup vegetable oil.

Ingredients — Soft and Fragrant Strawberry Cake

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1 lemon (organic, zest)
2 cups strawberries (ripe, diced)
2/3 cup granulated sugar (or 1/3 cup erythritol (about 60 g))
3 eggs (For vegans: 2/3 cup mashed banana (about 150 g))
2 1/3 cups all-purpose flour (or whole wheat as needed)
2/3 cup milk (dairy or plant-based (about 150 g / ml))
1/2 cup butter (soft — or 2/3 cup vegetable oil or 2/3 cup plain yogurt (about 150 g))
1 sachet vanillin
1 sachet baking powder

Soft and fragrant strawberry cake.

Tools

What we need

1 Springform pan 9.5 in
1 Electric mixer or Thermomix
1 Cooling rack
1 Knife

Steps

Traditional recipe

Grate the lemon peel carefully, avoiding the white pith, and set the zest aside.
Cut the strawberries into small cubes, lightly dust them with flour, and set aside.
Preheat the oven to 356°F. Butter and flour a springform pan (9.5 in diameter).
In a bowl put the sugar and the zest of half a lemon, and mix them together.
Add the eggs (for vegans add the mashed banana), the all-purpose flour (or the flour you chose), the milk, the butter (or oil or yogurt), the sachet of vanillin and the baking powder; mix with electric beaters or a whisk.
Once you have a homogeneous batter, shake off any excess flour from the strawberries and fold them into the batter.
Gently combine with a spatula.
Transfer the batter into the prepared pan.
Bake in a preheated oven for about 40 minutes (356°F).
After the time has passed, turn off the oven, open the door, and let it cool slightly.
As soon as it’s warm, remove from the pan and let cool completely on a cooling rack.
Finally, dust with powdered sugar or erythritol and serve.
With a small knife, peel the lemon carefully avoiding the white pith and set the zest aside.
Cut the strawberries into small cubes and lightly dust them with flour. Set aside.
Preheat the oven to 356°F. Butter and flour a springform pan (9.5 in diameter).
Place the sugar or sweetener and the zest of half a lemon into the Thermomix bowl and pulverize: 10 sec./speed 10. Scrape down the sides with a spatula.
Add the eggs, the flour you have chosen, the milk, the butter (or vegetable oil or yogurt), the vanillin and the baking powder; mix: 30 sec./speed 5
Shake off any excess flour from the strawberries and add them to the Thermomix bowl with the batter.
Fold gently with a spatula.
Transfer the batter into the prepared pan.
Bake in a preheated oven for about 40 minutes (356°F).
Once time is up, turn off the oven, open the door and let the cake cool slightly.
Remove from the pan and let the cake cool completely on a cooling rack.
Dust with powdered sugar or sweetener.