Moist Strawberry Cake Recipe

Moist Strawberry Cake Recipe – A Fruity Favorite Among Summer Desserts

Looking for a dessert that screams summer with every bite? This Moist Strawberry Cake Recipe delivers on all fronts—juicy, fruity, soft, and incredibly flavorful. Whether you’re hosting a picnic, brunch, or weekend party, this cake will impress guests and disappear fast. Best of all, it’s made with real strawberries and no artificial flavors!

Ingredients

For the Cake:

• 3 large eggs

• 150 g (¾ cup) granulated sugar

• 1 sachet of vanilla sugar (or 1 tsp vanilla extract)

• 100 ml (⅓ cup + 1 tbsp) vegetable oil (sunflower or canola)

• 120 ml (½ cup) milk

• 200 g (1⅔ cups) all-purpose flour

• 10 g (2 tsp) baking powder

• A pinch of salt

• 300 g (2 cups) fresh strawberries, hulled and halved

Optional Toppings:

• Powdered sugar for dusting

• Whipped cream

• Sliced strawberries

• Mint leaves for garnish

Required Kitchen Tools

• Mixing bowls

• Hand mixer or stand mixer

• Measuring cups and spoons

• Sifter

• 9-inch round or square cake pan

• Parchment paper (optional)

• Cooling rack

Step-by-Step Preparation Instructions

1: Preheat and Prep the Pan
Preheat your oven to 180°C (350°F). Grease your cake pan with butter or oil, and line the bottom with parchment paper to prevent sticking.

2: Beat the Eggs and Sugar
In a large bowl, beat the eggs with sugar and vanilla until the mixture is pale and fluffy (about 4–5 minutes).

3: Add the Wet Ingredients
Slowly incorporate the oil and milk, mixing gently until combined.

4: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mix into the wet mixture, stirring until smooth. Do not overmix.

5: Fold in the Strawberries
Gently fold in half of the strawberries using a spatula to evenly distribute the fruit.

6: Pour and Decorate
Pour the batter into the prepared pan. Arrange the remaining strawberry halves on top, cut side down, for a decorative finish.

7: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

8: Final Touch
Once cooled, dust with powdered sugar or top with whipped cream and more fresh strawberries if desired.

Helpful Tips

• Use ripe but firm strawberries for the best flavor and texture.

• You can substitute some of the flour with almond flour for a nutty twist.

• Want more strawberry flavor? Add 1–2 tbsp of strawberry puree to the batter.

• Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

• This cake also freezes well—wrap individual slices in plastic wrap and store for up to 2 months.

Approximate Nutritional Information (Per Slice – based on 10 servings)

Note: Nutritional values are estimates and may vary depending on specific ingredients used.

Conclusion

This Moist Strawberry Cake is the ultimate go-to for sunny days and sweet cravings. Its tender crumb and fresh berry bursts make it a favorite among summer desserts. Whether you’re a baking pro or beginner, this recipe is easy to follow and guarantees delicious results. Try it today and watch everyone come back for seconds!