Strawberry Vanilla Cake
This easy strawberry vanilla cake recipe is a perfect way to celebrate strawberry season!
Equipment
- 9-inch cake pan
- mixing bowl
Ingredients
Fresh Strawberries
- 1 pound fresh strawberries washed and halved
Cake Base
- ½ cup unsalted butter melted
- ¾ cup granulated sugar (150g)
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 2 large eggs room temperature
- 1 ¾ cups all-purpose flour (219g)
- ¾ cup kefir (180mL)
- 3 tablespoons granulated sugar
Instructions
Preparation
- Start by washing the strawberries (one pound), then pat dry, remove the tops and cut in half. Set aside.
- Next preheat the oven to 350°F and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.
Mixing
- In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt, and baking powder.
- Whisk in the eggs. Then add half of the flour, once mostly combined add the kefir followed by the remaining flour. Mix until just fully combined.
Baking
- Pour the batter into the prepared cake pan. Place the strawberries on top of the batter and sprinkle with sugar.
- Bake for 35-45 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely before slicing and serving.
- If desired, top with vanilla whipped cream.
Notes
The kefir can be substituted with buttermilk or milk. Store any leftovers covered in the refrigerator for up to five days. The cake can also be baked in an 8-inch round pan, which will take 5-10 minutes longer to bake.
Nutrition
Serving: 1sliceCalories: 196kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 152mgFiber: 1gSugar: 16g
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