Description
Strawberry Butter Cake is a rich, moist dessert bursting with fresh strawberries and buttery flavor. Perfectly tender with a golden crust, this simple yet elegant cake is ideal for spring and summer gatherings, brunches, or teatime treats.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) milk
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 tbsp flour (for tossing strawberries)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in batches, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Toss strawberries with 1 tbsp flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Use ripe, fresh strawberries for the best flavor and texture.
- Try adding a dash of lemon zest to enhance the fruitiness.
- Serve with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry butter cake, summer dessert, easy strawberry cake, moist fruit cake, tea cake