There’s something so comforting about a homemade cake, and when strawberries are involved, it feels like a little taste of summer no matter the season. This strawberry cake is light, fluffy, and just the right balance of sweet and fruity. The lemon zest brightens everything up, while the strawberries add bursts of freshness in every bite.
I love making this cake on weekends when I want something simple but still a little special. It’s one of those recipes that doesn’t take much effort, yet it always feels like a treat. Plus, the aroma that fills the kitchen while it bakes is pure happiness.
Ingredients You’ll Need
175 g soft butter
175 g sugar
250 g flour
3 eggs
10 g baking powder
Zest of 1 lemon
50 g strawberries, chopped
Tip: Use ripe but firm strawberries so they hold their shape while baking and don’t release too much juice into the batter.
Step-by-Step Preparation
Preheat your oven to 180 ºC with both top and bottom heat. In a large bowl, beat the butter with the sugar until the mixture is creamy and smooth. Add in the eggs one at a time along with the lemon zest, mixing well after each addition.
In another bowl, sift the flour together with the baking powder. Gently fold this into the butter mixture a little at a time until everything is incorporated. Try not to overmix—this helps keep the cake nice and fluffy.
Grease a baking tin and pour in half of the batter. Scatter half of the chopped strawberries over the top, then cover with the remaining batter. Finish by sprinkling the rest of the strawberries on top. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the tin for a few minutes before transferring it to a rack to cool completely.
Why You’ll Love This Cake
This strawberry cake is simple yet elegant, the kind of recipe that’s just as welcome at a family tea as it is on a birthday table. The strawberries provide a natural sweetness and fruity punch, while the lemon zest gives it a refreshing twist. It’s the sort of cake you’ll find yourself making again and again because it always disappears quickly.
Tip: If you want an extra touch, dust the cooled cake with a little powdered sugar before serving. It looks beautiful and adds a hint of sweetness.
Serving and Storage
This cake is best served fresh, but it keeps well for up to two days in an airtight container at room temperature. If you’d like to enjoy it later in the week, you can refrigerate it, though bring it back to room temperature before serving for the best texture. Pair it with a cup of tea, coffee, or even a glass of cold milk, and you’ve got a perfect, cozy treat.