Description
A light and rich cake infused with fresh strawberries, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced small and patted dry
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9×5 inch loaf pan, lining it with parchment if desired.
- Dice strawberries small and pat them dry well.
- Beat the softened butter and granulated sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add the dry mix and milk to the butter mixture in three parts, starting and ending with the dry mix.
- Stir in the vanilla extract.
- Gently fold in the diced strawberries, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then remove and cool completely on a rack.
- For the glaze (optional), mix powdered sugar, strawberry purée or milk, and vanilla extract until smooth, and drizzle over the cooled cake.
Notes
Use room temperature eggs and milk for better mixing. Do not overmix after adding the flour to avoid a tough cake.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American