Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup strawberry puree (made from fresh or frozen strawberries)
- 1/2 cup chopped fresh strawberries
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Blender or food processor (for making strawberry puree)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
6. Fold in the strawberry puree and chopped strawberries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 305
Fat: 12g
Saturated Fat: 7g
Cholesterol: 69mg
Sodium: 238mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have fresh strawberries, you can use frozen strawberries instead.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
Variations:
- You can add a layer of whipped cream or cream cheese frosting between the layers of the cake.
- You can top the cake with additional fresh strawberries or strawberry glaze.
- You can make cupcakes instead of a cake by pouring the batter into a muffin tin and baking for 15-20 minutes.
Tips and tricks:
- Make sure to grease and flour the cake pan well to prevent the cake from sticking.
- Don't overmix the batter, as this can result in a tough cake.
- Use room temperature ingredients for best results.
- If the cake is browning too quickly, cover it with foil halfway through baking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh strawberries or strawberry glaze.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh strawberries
- Mint leaves
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk or strawberry puree to the batter.
- If the cake is too moist, try baking it for a few more minutes or reducing the amount of strawberry puree.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
Strawberry cake has been a popular dessert in the United States since the 19th century. The first recorded recipe for strawberry cake appeared in a cookbook in 1877.
Flavor profiles:
Sweet, fruity, and slightly tangy.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat for a special occasion.
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