Delicious Strawberry Cake - An Irresistible Recipe for the Whole Family
Who doesn't love the fresh aroma of strawberries? This strawberry cake recipe is perfect for turning these delicious fruits into a dessert that will delight the taste buds of the whole family. Whether you're preparing for a birthday, a gathering with friends, or simply want to treat the kids to something sweet, this cake will bring a smile to your face. Let's get started!
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 50-55 minutes
Number of servings: 12
Ingredients
- 700 g fresh strawberries
- 300 g flour
- 150 ml sunflower oil (or another neutral oil)
- 250 g sugar (divided into two portions)
- 100 ml milk
- 4 large eggs
- 1 tablespoon lemon zest (freshly grated)
- 1 essence of rum
- 2 tablespoons semolina
- 1 packet baking powder
- Powdered sugar with vanilla flavor, for decoration
Step-by-Step Preparation
1. Preparing the strawberries: Start by washing the strawberries well under a stream of cold water. Remove the stems and cut them in half or quarters, depending on their size. Place the strawberries in a bowl and sprinkle the 2 tablespoons of semolina over them. This will help absorb excess moisture and prevent the fruits from sinking to the bottom of the cake.
2. Separating the eggs: In a large bowl, separate the yolks from the whites. It's important to ensure that your utensils are clean and dry, especially when it comes to the egg whites, to achieve a well-beaten foam.
3. Preparing the mixture: In another bowl, beat the yolks with 100 g of sugar and lemon zest until you obtain a homogeneous and light-colored mixture. Gradually add the oil and continue mixing. Finally, add the milk and mix well.
4. Beating the egg whites: In a separate bowl, use a mixer to beat the egg whites until they form stiff peaks. Add the remaining sugar (150 g) and the essence of rum, continuing to mix until you obtain a glossy and firm foam.
5. Combining the ingredients: Pour the yolk mixture over the egg whites, gently folding with a whisk, using up-and-down movements to avoid losing air from the egg whites. Sift the flour together with the baking powder and gradually add it to the mixture, continuing to homogenize.
6. Assembling the cake: Prepare a baking tray (approximately 30x40 cm) lined with parchment paper. Pour the mixture evenly into the tray and arrange the strawberries on top, sprinkling them evenly for balanced flavor distribution.
7. Baking: Preheat the oven to 180°C (medium heat) and bake the cake for 30-35 minutes or until it turns golden brown and passes the toothpick test (when the toothpick comes out clean, the cake is done).
8. Cooling and serving: Once baked, let the cake cool in the tray for 10-15 minutes, then turn it out onto a serving plate. Decorate with powdered sugar with vanilla flavor for a festive appearance.
Practical Tips
- Strawberries: Choose fresh, firm, and aromatic strawberries. If you have larger fruits, you can cut them into smaller cubes for even distribution in the cake.
- Essence of rum: This adds a subtle and pleasant flavor. If you don't have it, you can omit it or replace it with vanilla essence.
- Gluten-free option: You can replace the flour with a gluten-free version, such as almond flour or rice flour, but be careful with the consistency.
- Servings: The strawberry cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert.
Nutritional Benefits
Strawberries are rich in vitamin C, antioxidants, and fiber, making them excellent for the immune system and heart health. This cake offers a good combination of carbohydrates and proteins, thanks to the eggs, but it is recommended to consume it in moderation, considering the added sugar.
Frequently Asked Questions
1. Can I use other fruits? Yes, you can replace strawberries with other seasonal fruits, such as raspberries, blueberries, or peaches.
2. How can I store the cake? The cake stores well at room temperature for 2-3 days or in the refrigerator for a week. Make sure it is covered to prevent it from drying out.
3. Can I freeze the cake? Yes, the cake can be frozen after it has completely cooled. Cut it into portions and keep them in an airtight container.
This strawberry cake is not just a quick dessert, but also a wonderful way to bring happiness to your family. Whether you serve it for a special occasion or as a little indulgence, it will surely leave a pleasant taste for everyone. Enjoy!
Who doesn't love the fresh aroma of strawberries? This strawberry cake recipe is perfect for turning these delicious fruits into a dessert that will delight the taste buds of the whole family. Whether you're preparing for a birthday, a gathering with friends, or simply want to treat the kids to something sweet, this cake will bring a smile to your face. Let's get started!
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 50-55 minutes
Number of servings: 12
Ingredients
- 700 g fresh strawberries
- 300 g flour
- 150 ml sunflower oil (or another neutral oil)
- 250 g sugar (divided into two portions)
- 100 ml milk
- 4 large eggs
- 1 tablespoon lemon zest (freshly grated)
- 1 essence of rum
- 2 tablespoons semolina
- 1 packet baking powder
- Powdered sugar with vanilla flavor, for decoration
Step-by-Step Preparation
1. Preparing the strawberries: Start by washing the strawberries well under a stream of cold water. Remove the stems and cut them in half or quarters, depending on their size. Place the strawberries in a bowl and sprinkle the 2 tablespoons of semolina over them. This will help absorb excess moisture and prevent the fruits from sinking to the bottom of the cake.
2. Separating the eggs: In a large bowl, separate the yolks from the whites. It's important to ensure that your utensils are clean and dry, especially when it comes to the egg whites, to achieve a well-beaten foam.
3. Preparing the mixture: In another bowl, beat the yolks with 100 g of sugar and lemon zest until you obtain a homogeneous and light-colored mixture. Gradually add the oil and continue mixing. Finally, add the milk and mix well.
4. Beating the egg whites: In a separate bowl, use a mixer to beat the egg whites until they form stiff peaks. Add the remaining sugar (150 g) and the essence of rum, continuing to mix until you obtain a glossy and firm foam.
5. Combining the ingredients: Pour the yolk mixture over the egg whites, gently folding with a whisk, using up-and-down movements to avoid losing air from the egg whites. Sift the flour together with the baking powder and gradually add it to the mixture, continuing to homogenize.
6. Assembling the cake: Prepare a baking tray (approximately 30x40 cm) lined with parchment paper. Pour the mixture evenly into the tray and arrange the strawberries on top, sprinkling them evenly for balanced flavor distribution.
7. Baking: Preheat the oven to 180°C (medium heat) and bake the cake for 30-35 minutes or until it turns golden brown and passes the toothpick test (when the toothpick comes out clean, the cake is done).
8. Cooling and serving: Once baked, let the cake cool in the tray for 10-15 minutes, then turn it out onto a serving plate. Decorate with powdered sugar with vanilla flavor for a festive appearance.
Practical Tips
- Strawberries: Choose fresh, firm, and aromatic strawberries. If you have larger fruits, you can cut them into smaller cubes for even distribution in the cake.
- Essence of rum: This adds a subtle and pleasant flavor. If you don't have it, you can omit it or replace it with vanilla essence.
- Gluten-free option: You can replace the flour with a gluten-free version, such as almond flour or rice flour, but be careful with the consistency.
- Servings: The strawberry cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert.
Nutritional Benefits
Strawberries are rich in vitamin C, antioxidants, and fiber, making them excellent for the immune system and heart health. This cake offers a good combination of carbohydrates and proteins, thanks to the eggs, but it is recommended to consume it in moderation, considering the added sugar.
Frequently Asked Questions
1. Can I use other fruits? Yes, you can replace strawberries with other seasonal fruits, such as raspberries, blueberries, or peaches.
2. How can I store the cake? The cake stores well at room temperature for 2-3 days or in the refrigerator for a week. Make sure it is covered to prevent it from drying out.
3. Can I freeze the cake? Yes, the cake can be frozen after it has completely cooled. Cut it into portions and keep them in an airtight container.
This strawberry cake is not just a quick dessert, but also a wonderful way to bring happiness to your family. Whether you serve it for a special occasion or as a little indulgence, it will surely leave a pleasant taste for everyone. Enjoy!