Ingredients:
For the cake:
250g all-purpose flour
200g granulated sugar
10g baking powder (2 teaspoons)
3g salt (½ teaspoon)
180g unsalted butter, softened
2 large eggs
120ml milk
5ml vanilla extract (1 teaspoon)
150g fresh strawberries, pureed
60g strawberries, chopped (for folding in)
For the glaze:
100g powdered sugar
30ml fresh strawberry juice (from pureed strawberries)
5ml vanilla extract (1 teaspoon)
Directions:
How to Make the Cake
Preheat the oven to 175°C (350°F) and grease and line a 23cm (9-inch) circular cake pan with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Gently fold in the pureed strawberries and chopped strawberries.
Pour the batter into the prepared circular pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
How to Make the Glaze
In a small bowl, whisk together the powdered sugar, strawberry juice, and vanilla extract until smooth and glossy.
Once the cake has cooled completely, drizzle the glaze over the top, allowing it to soak in slightly.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 330 kcal | Servings: 8 servings
