This is an easy, moist strawberry Cake perfect for teatime. Serve it with whipped cream and fresh strawberries; the combination will surely enhance the charm of your teatime. Be sure to watch the video!
With plenty of fresh strawberries in the market, this teatime strawberry cake recipe is a great way to put them to use.
Apart from fresh strawberries, you need regular pantry staples – flour, sugar, olive oil, vanilla, and egg to make this delectable cake.
Baking With Berries
This teatime cake can be easily made with fresh berries – blueberry, raspberry, cranberry, or strawberry.
While baking with berries, remember that the berry’s skin may be particularly tart, but it might be juicy and sweet. Hence, taste the berry first and then adjust the sugar in the batter accordingly.
TIP: You may think that berries layered on the cake would dry out while baking, but the opposite is true. Heat causes the berries to soften and release juices. So by the end of the baking, they become wonderfully squishy soft and jam-like with caramelized edges.
My Tried & True Tips
Ensure all the ingredients are at room temperature, especially egg and milk, before preparing the batter. Otherwise, cold ingredients from the fridge might affect the cake’s texture.
Measure all the ingredients correctly. Baking is not at all about intuitions.
Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter. Mixing for too long is not going to give you a soft cake. It does quite the opposite.
Lastly, overbaking the cake is a serious crime (just joking). Always perform the toothpick test before deciding if the cake is ready.
For microwave convection users, check your cake 5 minutes earlier than the recipe’s suggested time. And this trick always helps to get the perfectly baked cake.
Watch Strawberry Cake Video
Eggless Cake: use ¼ cup plain Greek yogurt or a thick curd instead of egg in the recipe. Try my eggless chocolate cake. It’s pure chocolate bliss!
Gluten-Free Cake: substitute all-purpose flour with almond flour for a delectable, nutty strawberry cake.
Strawberry Sheet Cake: similarly, prepare the batter and bake it in a 9×13-inch sheet pan. Don’t forget to layer the strawberries on top before baking.
Strawberry Cake looks fabulous on its own. To make it more inviting, you can:
- layer the cake with whipped cream and top with fresh strawberries.
- dust with icing sugar to keep it classic
- combine 1 cup strawberry puree with 1 cup whipped cream and layer this pink ganache to decorate the cake
- or drizzle organic strawberry sauce and enjoy!
More Teatime Cake Recipes
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Teatime Strawberry Cake Recipe
- 1 ½ cups all-purpose flour (maida)
- 1 ½ teaspoon baking powder
- a pinch of salt
- ½ cup castor sugar plus 2 tablespoons to sprinkle on top
- ¼ Cup olive oil
- 1 egg, at room temperature
- ½ cup milk, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract (optional)
- 1 Cup chopped fresh strawberry
- 2 Cup sliced strawberry
- Preheat oven to 350°F (180°C). Butter a 9-inch cake tin with parchment paper and brush it with oil or butter.
- In a larger bowl, whisk together olive oil, milk, egg, and vanilla for 5 – 6 minutes or until oil and milk are nicely emulsified. Set aside.
- Combine flour, sugar, baking powder, and a pinch of salt. Mix nicely.
- Pour liquid ingredients into the dry flour mix. Combine nicely using a spatula to form a smooth, lump-free batter.
- Add chopped strawberries and gently fold them into the batter.
- Pour the batter in the greased cake tin. Arrange sliced strawberries on top of the batter. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake for 50 minutes to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in a wire rack completely before serving.
- Cut into slice and serve Strawberry Cake with cream along with a cup of coffee.
- Make sure all the ingredients are at room temperature before preparing the batter.
- Measure all the ingredients correctly.
- Do not over mix the cake batter. Mixing for too long is not going to give you a soft cake. It does quite the opposite.
- Always perform the toothpick test before deciding if the cake is ready.
- While baking with berries always keep in mind, that the skin of the berry may be particularly tart but it might be juicy and sweet from inside. Hence, taste the berry first and then adjust the amount of sugar in the batter accordingly.
- Allow the cake to cool down completely on a wire rack before icing or serving.