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Hi Friends! It’s Amber from Dessert Now, Dinner Later! It feels like forever since I’ve shared a recipe with you all and I am ready to dive right in with a fabulous dessert!
This Strawberry Cake is made from scratch and the sliced strawberries baked into the top are just stunning!
This cake is not overly sweet, but our favorite way to serve it is with a small dollop of sweetened coconut whipped cream. It’s just HEAVENLY!!!
I made my cake in an 8 x 1 3/4-inch Quiche/Tart Pan for the pretty scalloped edge, but you can most certainly use a round cake pan instead.
This cake is so FAST to put together! I even have a trick for slicing the strawberries.
I slice my strawberries with an egg slicer. I know … WHAT?! It’s life changing!
An egg slicer also works well for kiwis or olives. AWESOME right?!
Why Vinegar in Cake?
Some may wonder why there is vinegar in a cake recipe, but it totally makes sense. An acid like vinegar is often included in cake to react with baking soda and start the chemical reaction needed to produce carbon dioxide. This gives those batters a lift as they bake, and we all want a fluffy, tender cake.
Valentine’s Day Dessert
How fun would it be to make this cake for Valentine’s Day? You could even drizzle chocolate on top if you wanted, because I know how popular chocolate covered strawberries are for Valentine’s Day. Have fun with it!
Are you a fan of fruity desserts? I can’t get enough!
Thanks for stopping by today! Happy Baking!
Are Strawberries Good For You?
Strawberries are packed with vitamin C, fiber, antioxidants, and more.
Strawberries are also a good source of manganese and potassium.
Will Strawberries Grow Back Every Year?
How Long Will Homemade Whipped Cream Keep?
Homemade whipped cream will last 2-3 days in the refrigerator, or 2-3 months in the freezer.
Strawberry Cake
Strawberry Cake
Ingredients
Strawberry Cake:
- 1/4 Cup Oil, vegetable, canola, coconut, etc
- 1/2 Cup Milk, any %
- 1 Tablespoon White Distilled Vinegar
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 Large Egg
- 3/4 Cup Sugar
- 1 Cup All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 Pound Strawberries, rinsed, hulled, and sliced
- 1 Tablespoon Sugar, to sprinkle on top
Sweetened Coconut Whipped Cream:
Instructions
For the Cake:
- In a large bowl, whisk together the oil, milk, vinegar, vanilla, and egg.1/4 Cup Oil, 1/2 Cup Milk, 1 Tablespoon White Distilled Vinegar, 1 1/2 teaspoons Pure Vanilla Extract, 1 Large Egg
- Add the sugar and whisk until dissolved.3/4 Cup Sugar
- Combine the flour and baking powder, then whisk it into the wet mixture.1 Cup All Purpose Flour, 1 1/2 teaspoons Baking Powder
- Pour cake batter into a greased 8 or 9-inch round cake pan.
- Gently layer the strawberries on top of the batter in any pattern you like.1/2 Pound Strawberries
- Sprinkle 1 Tbsp sugar on top of the strawberries.1 Tablespoon Sugar
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until cake is baked in the center.
- Check doneness with a toothpick. Allow cake to cool completely.
For the Coconut Whipped Cream:
- REFRIGERATE the can of coconut milk OVERNIGHT to allow the cream to solidify at the top.1 Can Unsweetened Coconut Milk
- Turn the can upside down and open from the bottom.
- Pour the liquid into a cup. Save it for smoothies or another recipe.
- Scoop out the solidified coconut cream and put it in a COLD BOWL.1 Tablespoon Sugar, 1/4 teaspoon Vanilla
- Using a hand mixer, whip the cream with the sugar and vanilla until light and airy.
- It doesn't quite double the way heavy cream does, but it will still get lighter and whipped.
- Dollop cream on top of or next to a slice of cooled strawberry cake (if you put it on warm cake, it will melt.)
- Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want more Strawberry treats?
Vanilla Strawberry Monkey Bread
Strawberry Shortcake with Lemon Cream Sauce
Old Fashioned Strawberry Ice Cream
I WANTED TO PRINT THIS OUT, BUT YOU HAVE 41 YES FORTH-ONE PAGES! CAN’T YOU GIVE US A PRINT OUT PAGE WITH JUST THE RECIPE AND INSTRUCTIONS? I RUN INTO THIS ALL THE TIME AND RARELY RETURN TO THE SITE. THANKS, KAY PS THIS MEANS I HAVE TO HAND WRITE OUT THE RECIPE. SKIP ALL THE FALDEROL AND JUST GIVE US THE RECIPE, I DON’T WANT TO READ A BOOK FIRST.
Hello Kay! I’m so sorry for the frustration! Conveniently, we have a button near the top of the post that says “Jump to Recipe” which will automatically scroll you down to the recipe card. On the recipe card, you can clock “Print” and it will take you to a printable version of the recipe card which will only be 1-2 pages.