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BM# 51 — Baking Marathon: Day 21

Bake of the Day:Celebration Cakes — Fresh Strawberry Cake

I first saw this strawberry cake on Siri’s blog. This cake recipe was making rounds in Facebook couple of months ago. A Strawberry Winter Cake movement was also started because it was strawberry season in India. All the cakes shared looked so amazing that I had to jump on the bandwagon and make this cake right away. This cake celebrates Summer in a delicious way!!

Even though it wasn’t really strawberry season then (I still remember the super cold winter — brrrrr), I found some decent strawberries and made this cake. It is a very pretty cake with whole strawberries beautifully arranged on top. I should have put the strawberries a little closer on top — they seemed to have drifted apart after baking.

I followed Deb @ Smitten Kitchen’s recipe almost to the T. She used barley flour in the cake and being a resourceful food blogger (read — a hoarder and an impulse buyer), I had a bag of barley flour in the pantry and used it in here. Barley flour doesn’t have a tell tale taste and blends beautifully into the cake.

All in all this is a colorful and show stopping cake that tastes moist & delicious. I brought it to a dinner party and everyone  loved it. It is best to eat the cake in a day or two. 

Recipe from Smitten Kitchen:

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Fresh Strawberry Cake Yum
This Fresh Strawberry Cake is a colorful and show stopping cake that tastes moist & delicious. It is best to eat the cake in a day or two.
Fresh Strawberry Cake
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
cake
Ingredients
  • 1 cup All purpose flour (or use 1½cups of all purpose flour)
  • ½ cup Barley flour
  • tsps Baking powder
  • ½ tsp Salt
  • 15 ~ 16 Strawberries Fresh - hulled and halved
  • 6 tbsps Unsalted butter - at room temperature
  • 1 + 2 cup tbsps Sugar , divided
  • 1 Egg Large (or use 1tbsp egg replacer or flaxseed meal whisked in 3tbsp of water)
  • ½ cup Milk
  • 1 tsp Vanilla extract
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
cake
Ingredients
  • 1 cup All purpose flour (or use 1½cups of all purpose flour)
  • ½ cup Barley flour
  • tsps Baking powder
  • ½ tsp Salt
  • 15 ~ 16 Strawberries Fresh - hulled and halved
  • 6 tbsps Unsalted butter - at room temperature
  • 1 + 2 cup tbsps Sugar , divided
  • 1 Egg Large (or use 1tbsp egg replacer or flaxseed meal whisked in 3tbsp of water)
  • ½ cup Milk
  • 1 tsp Vanilla extract
Fresh Strawberry Cake
Instructions
  1. Preheat oven to 350°F. Grease a 9" spring form pan with butter.
  2. Sift the flours, baking powder and salt in a mixing bowl. Set aside.
  3. Beat butter and sugar until light and fluffy, about 3 minutes, in an electric mixture. Add egg (or egg replacer mixture) and mix well until combined.
  4. Add the milk and mix well.
  5. Stir in the dry ingredients and mix on low speed until combined.
  6. Pour the mixture into the prepared baking pan, smooth the top. Arrange the strawberries cut side down on the cake. Bake for 10 minutes. Lower the heat to 325°F and bake for another 25~35 minutes or until the cake tester inserted in the center comes out clean.
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14 thoughts on “Fresh Strawberry Cake”

  1. Your cake came out so good. Your berries sunk into the cake & I see your bake time is less than mine. I need to bake this again.

  2. pavani – i think this is ur best cake ever 🙂 i never tire of telling u how gorgeous your clicks are.. but after the turkish pide, this is the next thing thats gonna stay in my mind :-))

  3. Yay! The cake looks beautiful Pavani. So glad you could make and enjoy it too. Isn’t it the easiest not-too-sweet cake ever, perfect with a cuppa of chai.Hope you have a great weekend ahead.Siri

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