I had to hide strawberries from my toddler to make this cake 😛 Yes, no one in this house gets strawberries because this boy is crazy for them. I finally succeeded in making a soft and moist eggless fresh strawberry cake. This is definitely the best strawberry cake I made. No one here is a fan of icing, fondu or cream, so I just used fruit jam to top this cake.
Other strawberry recipes-
What I loved the most about this recipe is that it took me less than 35 minutes to make this cake from scratch (with a always running toddler 😛 ) And that to from the most simple and basic ingredients. Now I can’t wait for the farmer’s market to start in summer to get my hands on some fresh strawberries to make some more strawberry cake 😛
INGREDIENTS
- One and a half cup all purpose flour (maida)
- 1 cup powdered sugar
- 1/2 cup oil
- 1/2 cup yoghurt (dahi/curd)
- 1 cup fresh strawberry pureed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Jam Or icing of choice
PREPARATION
- Preheat oven at 350 degree F. Grease a cake pan and keep it aside.
- Sift flour. Add all the dry ingredients and mix well (flour, powdered sugar, baking soda and baking powder).
- Wash and hull strawberries required to make 1 cup of strawberry puree. Make puree in a blender without using water.
- Now, mix all the wet ingredients (curd /yoghurt/dahi, oil and strawberry puree).
- Add wet ingredients in the flour mixture and fold (mix) well.
- Pour the cake batter in the pre greased baking pan and bake for 20 minute or until a toothpick comes out clean from the centre of the cake.
- Let the cake cool. Top with your choice of icing or jam and fruits.
NOTES
- Recipe can be halved or doubled.
You must definitely try this cake sometime and please let me know how was it or post on instagram using #sinicollection . I would love to see it <3