Strawberry Cake. Traditional and Thermomix recipe. Includes dietary and low glycemic index options.

Today’s cake is perfect for breakfast or a snack. You can serve it on its own or with some ice cream, custard, or Chantilly cream.

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

To make this cake vegan, simply replace the eggs with 150 g of banana and the butter with 150 g of seed oil.

You might also be interested in

Cost: Very economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

227.98 Kcal

calories per serving

Info Close

Energy 227.98 (Kcal)
Carbohydrates 31.31 (g) of which sugars 13.17 (g)
Proteins 4.93 (g)
Fat 10.05 (g) of which saturated 6.16 (g)of which unsaturated 3.73 (g)
Fibers 1.06 (g)
Sodium 18.81 (mg)

Indicative values for a portion of 91 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

Let’s go shopping

1 lemon (organic, the zest)
10.5 oz strawberries (ripe)
2/3 cup sugar (or 1/3 cup erythritol)
3 eggs (For vegans, 150 g of banana)
2 1/2 cups all-purpose flour (or whole wheat + as needed)
2/3 cup milk (dairy or plant-based)
1/2 cup butter (soft or 2/3 cup oil or plain yogurt)
1 packet vanillin
1 packet baking powder

Strawberry Cake

Tools

What we need

1 Springform pan 9 inches
1 Electric whisk or the Thermomix
1 Cooling rack
1 Knife

Steps

Traditional recipe

Grate the lemon peel being careful not to cut the white part and set aside the zest.
Cut the strawberries into cubes, lightly flour them, and set aside.
Preheat the oven to 356°F. Butter and flour a springform pan (Ø 9 inches).
In a bowl, put the sugar and the zest of half a lemon, and mix them together.
Add the eggs (for vegans, the mashed banana), the all-purpose flour (or the one you chose), the milk, the butter (or the oil or yogurt), the packet of vanillin, and the baking powder, mix with electric whisks or by hand.
Once a smooth mixture is achieved, shake the excess flour off the strawberries, and add them to the batter.
Gently mix with a spatula.
Transfer the batter into the prepared springform pan.
and bake in a hot oven for about 40 minutes (356°F).
After the time has passed, turn off the oven, open the door, and let it cool slightly.
Once it has cooled slightly, remove it from the pan and let it cool completely on a cooling rack.
Finally, dust with powdered sugar or erythritol and serve.
With a small knife, peel the lemon being careful not to cut the white part and set aside the zest.
Cut the strawberries into cubes and lightly flour them. Set aside.
Preheat the oven to 356°F. Butter and flour a springform pan (Ø 9 inches).
Place the sugar or sweetener in the bowl, and the zest of half a lemon, pulverize: 10 sec./speed 10. Gather at the bottom with the spatula.
Add the eggs, the all-purpose flour, or the one you chose, the milk, the butter (or the seed oil or yogurt), the vanillin, and the baking powder, mix: 30 sec./speed 5
Shake the excess flour off the strawberries, and add them to the batter in the bowl.
gently mixing with the spatula
Transfer the batter into the prepared springform pan
Bake in a hot oven for about 40 minutes (356°F).
After the time has passed, turn off the oven, open the door, and let it cool slightly.
Remove from the pan and let the cake cool completely on a cooling rack.
Dust with powdered sugar or sweetener.