Ingredients:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs (or egg substitute for eggless version)
1 tsp vanilla extract
½ cup milk (any type)
1 cup fresh strawberries, diced
Optional topping: powdered sugar or whipped cream
Directions:
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced strawberries.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar or top with whipped cream before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 220 kcal per slice | Servings: 8 slices
