Hello, beautiful people! As you know, you are a priority to me therefore, I create new recipes and share them with you after it passes the intense quality test with flying colors, unfortunately, This Strawberry Butter Cake is not my creation but it’s out of this world and you deserve to be introduced to it!
From its name, you know that strawberries are present and I have used fresh ones. Of course, you can use frozen strawberries but you must place them on a kitchen paper towel for 10 minutes, this step will prevent the cake from becoming soggy.
Why do I love Strawberry Butter Cake?
I love this strawberry butter cake for many reasons. One, it is so easy to prepare. Two, it has butter and that alone makes it awesome. Three, it looks pretty. Four, the crumbs are fine. Five, it tastes even better the next day. Six, it can be stored at room temperature for up to 4 days. Seven, well, I’ll let you figure that one out!
I have added blueberries too but you don’t have to. I had few blueberries and was afraid it might go bad, so I threw some on this cake. Adding blueberries didn’t mess up the flavor.
I’m not sure if you can make cupcakes out of this batter, it rises but not so high. If you ever turn this into a cupcake or muffin, please let me know if it turned out OK. I almost don’t want to change anything in this recipe, although I did. I had to add oil to it, only because I can’t but refrigerate my cakes after two days and was afraid having only butter in this cake will make it dry when refrigerated.
If you love baking cakes, you will love these:
Strawberry Butter Cake Recipe
- 1 ½ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoon butter
- 2 tablespoon oil
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ cup milk
- Around 10 strawberries cut in half + 1/3 cup blueberries
Preheat oven to 350F/180C. Line an 8” pan with parchment paper or you can grease and flour it instead. Keep aside.
In a bowl, sift the flour, salt, and baking powder. Keep aside.
In a different bowl, add the butter, oil, and sugar, beat until smooth in texture. Add the egg and vanilla, beat until combined.
Add the dry ingredients to the wet and mix gently. Pour into the previously prepared pan. Gently place the halved strawberries and the whole blueberries on the batter.
Bake for 10 minutes then reduce heat to 325F/165C and continue baking until golden in color and a skewer inserted in the middle of the cake come out clean.
This recipe is adapted from here with a slight change.