Introduction
When it comes to baking, having the right ingredients is key to creating delicious and visually appealing treats. This article explores the essential ingredients for a delightful strawberry cake that brings the fruity taste of strawberries to the forefront. Bursting with flavor and moisture, this cake is perfect for any occasion.
Detailed Ingredients with measures
STRWABERRIES
500g / 1 lb strawberries, hulled (i.e. tops removed)
WET:
1 cup sugar, caster/superfine preferred but granulated is also fine
1/2 cup oil, canola or vegetable oil
2 eggs, large (~50g/1.75 oz each)
1 tbsp grated lemon rind
1/4 cup lemon juice (from 1 large lemon)
1 cup plain yoghurt, unsweetened (Greek or just plain)
1 tsp vanilla extract (or essence)
DRY:
2 1/4 cups flour, plain/all-purpose
4 tsp baking powder (or 1 1/4 tsp baking soda)
Pinch of salt
SERVING:
Whipped cream
Extra strawberries
Icing sugar/powdered sugar, for dusting
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Approximately 12 slices
The combination of fresh strawberries, yogurt, and lemon creates a moist cake with a tender crumb. This recipe is forgiving regarding ingredient measurements and can adapt well to various baking environments. Whether enjoyed warm with a scoop of ice cream or served at room temperature with a dusting of icing sugar, this strawberry cake is sure to impress.
Detailed Directions and Instructions
Preheat and Prepare the Pan
Preheat your oven to 200°C/390°F (or 180°C/350°F for fan ovens). Grease a 23 cm / 9″ cake pan and line it with baking paper or parchment paper.
Prepare the Strawberries
Hulled strawberries should be divided: dice about 1/3 of the total (approximately 1 cup or 1.5 cm / 1″ pieces) and slice the remaining strawberries in half for topping.
Mix the Wet Ingredients
In a mixing bowl, combine the wet ingredients: sugar, oil, eggs, lemon rind, lemon juice, yoghurt, and vanilla extract. Whisk the mixture vigorously for about 1 minute until well blended.
Combine the Dry Ingredients
Incorporate the dry ingredients: flour, baking powder, and salt into the wet mixture. Whisk until the batter is smooth and free of lumps.
Assemble the Cake Batter
Pour half of the cake batter into the prepared cake pan and smooth the surface. Evenly scatter the diced strawberries over this layer. Add the remaining batter on top and smooth the surface again.
Add Topping
Arrange the halved strawberries on top of the final layer of batter, placing the cut sides down.
Bake the Cake
Place the cake in the preheated oven and bake for 50 minutes. To check for doneness, insert a skewer into the center; it should come out clean. If the cake browns too quickly, cover it loosely with foil to prevent over-baking.
Cool the Cake
Once baked, let the cake stand in the pan for 15 minutes. Afterward, carefully turn it out onto a cooling rack. Allow it to cool for at least an additional 15 minutes before serving.
Serving Suggestions
Dust the cooled cake with icing sugar. Serve with whipped cream or ice cream, especially if the cake is still warm.
Notes
Bake Time
The higher baking temperature is necessary for this recipe due to the moisture from the strawberries. If your oven runs cool, you may need to adjust the baking time. Cooking at 180°C/350°F can lead to a longer bake duration and may affect the texture.
Measurement Variations
Be mindful of measurement differences between countries. While slight variances usually do not significantly impact the outcome, baking requires precision. This cake recipe is forgiving, however, and should yield good results regardless of cup size used.
Recipe Inspiration
The cake batter formula is adapted from diverse sources including Lemon Yogurt Cake and Blueberry Cake, with this strawberry version inspired by several renowned bakers’ recipes.
Storage Recommendations
The cake can be stored for up to 5 days, remaining moist due to the yogurt and oil. In hot, humid conditions, store it in the fridge, allowing it to warm to room temperature before serving. In cooler climates, refrigeration is unnecessary, and it freezes well.
Nutrition Information
This recipe yields approximately 12 slices.
Cook techniques
Preheating the Oven
Ensure your oven is preheated to the correct temperature (200°C/390°F or 180°C fan) for optimal baking results. This allows for uniform heat distribution, which is crucial for the cake to rise correctly.
Greasing and Lining the Cake Pan
Grease and line your 23 cm (9″) cake pan with baking paper to prevent sticking and ensure easy removal of the cake once it’s baked.
Preparing Strawberries
Hull and dice strawberries into approximately 1.5 cm (1″) pieces for the batter. This helps the strawberries integrate well into the cake, adding moisture and flavor.
Whisking Wet Ingredients
Whisk the wet ingredients together for one minute until well combined. This incorporates air into the mixture, which aids in leavening the cake.
Combining Dry Ingredients
Sift together the dry ingredients to ensure even distribution of baking powder and salt. This also aerates the flour, contributing to a lighter cake.
Layering the Batter and Strawberries
Pour half of the batter into the prepared pan, smooth the surface, then scatter diced strawberries on top before adding the remaining batter. This creates a lovely distribution of fruit throughout the cake.
Baking the Cake
Bake for 50 minutes or until a skewer inserted into the center comes out clean. Monitor the cake to prevent it from becoming overly browned.
Cooling the Cake
Allow the cake to stand in the pan for 15 minutes before transferring it to a cooling rack. This helps set the structure of the cake and makes it easier to handle.
Serving Suggestions
Dust the cooled cake with icing sugar before serving. It pairs well with whipped cream or ice cream for a delightful dessert experience.
FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before adding to the batter to avoid excess moisture.
What if my cake doesn’t rise?
Ensure your baking powder is fresh and that you followed the correct measurements. Also, make sure not to overmix the batter, as this can negatively affect the rise.
How should I store leftover cake?
Store the cake in an airtight container. If it’s hot and humid, keep it in the fridge; otherwise, it can be kept at room temperature.
Can I substitute yogurt with something else?
Yes, you can substitute yogurt with sour cream or buttermilk, though it may slightly change the flavor and texture of the cake.
How long does this cake last?
The cake can last for up to 5 days when stored properly. Additionally, it freezes well if you want to store it for a longer period.
Conclusion
This delightful strawberry cake combines the tartness of fresh strawberries with the richness of yogurt and the lightness of whipped cream. Its unique blend of wet and dry ingredients creates a moist, tender crumb, making it perfect for any occasion. Whether enjoyed warm or at room temperature, this cake is sure to impress with its vibrant flavors and beautiful presentation.
Strawberry Shortcake
Layer sliced strawberries between fluffy whipped cream and biscuit or sponge cake for a classic dessert.
Strawberry Muffins
Incorporate diced strawberries into muffin batter for a fruity twist on breakfast or snack time.
Strawberry Smoothie Bowl
Blend strawberries with yogurt and your choice of milk, then top with granola, seeds, and fresh fruit for a nutritious breakfast.
Strawberry Parfait
Alternate layers of Greek yogurt, granola, and fresh strawberries in a glass for a visually appealing dessert.
Strawberry Ice Cream
Puree strawberries with cream and sugar, then churn for a refreshing homemade ice cream treat.
Strawberry Salad
Mix fresh strawberries with spinach, feta cheese, and a vinaigrette for a sweet and savory salad combination.
