Easy Strawberry Cake (One Bowl)
This easy one-bowl strawberry cake is soft, moist an filled with fresh strawberries in the middle and on top of the cake. It is made with simple ingredients, and ready in one hour.
Equipment
- 1 Large Mixing Bowl
- electric mixer
- 1 silicone spatula
- measuring cups or kitchen scale
- 1 round 9-inch baking pan
Ingredients
- 1 pound (16oz pack) fresh strawberries
- 2 eggs
- ¾ cup granulated sugar
- ½ cup plain kefir*
- ¼ cup whole milk
- ¼ cup + 1 tablespoon (65ml) vegetable or light olive oil
- 1¾ cups (210g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Line the 9-inch cake pan with parchment paper. If you use spring on pan, you can grease it with oil or line the bottom of it with parchment paper.
- Prep the strawberries: remove the green stems and wash the strawberries under cold water. Pat them dry gently with paper towels. Divide the amount them in half. Dice the first half into small bite size pieces (for the filling). Slice the rest in half (for the topping). 1 pound (16oz pack) fresh strawberries
- Mix wet ingredients: In a large mixing bowl, add eggs and sugar. Using electric mixer, beat on high speed for about 3-4 minutes until the color becomes light and the mixture doubles in size. Add sour cream, milk , oil and vanilla extract. Mix again with a mixer on lower speed just until combined. 2 eggs, ¾ cup granulated sugar , ½ cup plain kefir*, ¼ cup whole milk, ¼ cup + 1 tablespoon (65ml) vegetable or light olive oil, 1 teaspoon vanilla extract
- Fold in dry ingredients: Add flour, baking powder and salt to the wet ingredients, Fold in with the spatula now, slowly until you have smooth batter. 1¾ cups (210g) all-purpose flour , 2 teaspoons baking powder, ¼ teaspoon salt .
- Pour the cake batter in to the pan: Pour half of the batter into the prepared pan. Sprinkle a layer of cubed strawberries on top. Pour the rest of the batter, using the spatula to make sure it covers the layer of strawberries. Place the remaining halved strawberries on top, push them only very slightly into the batter.
- Bake the cake: Bake strawberry cake at 350 for about 35-40 minutes or until the tooth pick comes out clean. You can also use food thermometer to check if it is done. The internal temperature of a cake should reach 190-200℉.
- Cool down and serve: Once baked, let it cool down for 10 minutes before removing it from the pan. You can serve it warm or cold. Of you decided to sprinkle it with powdered sugar, let the cake cool down first completely.
Notes
In place of kefir, you can use buttermilk, sour cream or even yogurt. You can also use strawberry kefir, but it will a little bit more sweetness to the cake.
Do not over mix the batter. Once you add flour, simply fold it it in without over mixing it.
You may need more or less time to make the cake, make sure start checking the cake at 30 minutes.
When the cake is warm, you can serve it with a scoop of vanilla ice cream.
I used regular 9-inch cake pan lined with parchment paper. You can also use spring form pan.
Nutrition
Serving: 1sliceCalories: 245kcalCarbohydrates: 34gProtein: 4.1gFat: 10.7gSaturated Fat: 1.9gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 4.1gCholesterol: 52.8mgSodium: 227mgFiber: 1.3gSugar: 23.4g
Tried this recipe?Let us know how it was!