Thursday, March 19, 2015

Fresh Strawberry Cake Recipe

Spring is in the air and the strawberries here in California are delicious. This Fresh Strawberry Cake recipe is perfect for brunch or to go with afternoon tea or coffee.

Serves: 12

Fresh Strawberry Cake Recipe

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup packed brown sugar
  • 1/4 cup + 2 tablespoon STAR Extra Light Olive Oil
  • 3 eggs
  • 1 cup milk
  • 1 cup fresh strawberries, chopped
  • 3 tablespoons granulated sugar
Preheat oven to 350º F. Spray a 9×13 baking dish with nonstick baking spray or spread
with a thin coating of butter and then lightly flour the pan, removing any excess flour.

In a large mixing bowl, whisk together flour, baking powder, salt, and brown sugar until

Add STAR Extra Light Olive Oil into dry ingredients and stir together until really well-combined with a rubber spatula. Add eggs one at a time, combining well after each addition.

Add milk to the batter and stir well.

Gently fold in strawberries. Pour batter into prepared baking dish.

Sprinkle entire top of cake with 3 tablespoons of granulated sugar to form a sugary crust
on the baked cake.

Bake cake for 40-45 minutes until a cake tester or toothpick inserted in the center comes
out clean. Allow to cool completely, about 15-20 minutes before serving.

Store cake slices in an airtight container for up to 3 days.

Adapted from a recipe by Robyn Stone from Add a Pinch


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