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Serve the cake slightly warm or at room temperature.
Dust with icing sugar just before serving for an elegant touch.
Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
For longer storage, freeze the cake tightly wrapped for up to 2 months.
Variations:
Add a splash of lemon juice or zest to the batter for a citrusy twist.
Mix in some white chocolate chips for extra indulgence.
Replace strawberries with raspberries or blueberries for different berry flavors.
Serve with whipped cream or a dollop of mascarpone cheese.
FAQ:
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well to avoid excess moisture in the batter.
Q: What is “chemical yeast”?
A: It refers to baking powder, a leavening agent used to help the cake rise.
Q: Can I make this cake dairy-free?
A: Substitute milk with almond, soy, or oat milk and use oil instead of butter.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is ready.
Enjoy this moist, fruity strawberry cake that’s sure to brighten any dessert table!
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