EASY

STRAWBERRY  CAKE RECIPE

There’s something truly delightful about sinking your teeth into a slice of Strawberry Cake. The combination of moist, fluffy cake layers and the luscious burst strawberry flavor creates a heavenly experience for your taste buds.

 INGREDIENTS

– 2 ½ cups flour – 1 ⅔ cups sugar – 3 ½ teaspoons baking powder – 1 teaspoon salt – ⅔ cup butter – 1 ¼ cup milk – 3 eggs – 1 oz freeze-dried strawberries

Preheat the oven to 350°F (180°C).

Line two 8-inch (20cm) cake pans with parchment paper and grease the sides and bottom of the pans with butter or cooking spray.

In a food processor, crush the freeze-dried strawberries into a fine powder. In a medium-sized mixing bowl, combine the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Gradually add the flour mixture and milk to the butter-sugar mixture, alternating between the two, and mix until just combined.

Add the powdered freeze-dried strawberries and mix until just combined.

Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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