Strawberry Batter Cake
A delightful strawberry batter cake with fresh berries and tender crumb, perfect for summer gatherings or dessert lovers craving fruity, moist treats.
Ingredients
Instructions
- Wash and drain strawberries, then press through a ricer or mash with a potato masher.
- In a bowl, sift together the dry ingredients: flour, sugar, salt, and baking powder.
- Combine the dry ingredients with the egg, milk, and melted butter until smooth.
- Pour the batter into a greased 9-inch square pan.
- Bake at 375°F (190°C) for 30 to 40 minutes until golden and a toothpick inserted in the center comes out clean.
- Top the cake with the mashed or pressed strawberries before serving for added flavor and decoration.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If strawberries are out of season, you can substitute with raspberries or blueberries for a different flavor. To enhance sweetness, add a teaspoon of vanilla extract to the batter. Ensure the cake is fully cooled before adding the strawberry topping to prevent it from becoming soggy.
Serving Suggestions
Serve the Strawberry Batter Cake warm or at room temperature, topped with the freshly mashed strawberries. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert. For a complete meal, consider serving it alongside Bay Green Beans for a fresh, balanced plate.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Batter Cake contains roughly 374 calories, with 4g protein, 53g carbohydrates, and 17g fat. It is a good source of calcium (19% of the Daily Value). Note that it is relatively high in sodium, at 580mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture in the batter. Pat them dry with a paper towel before mashing or pressing.
What can I use instead of milk in this recipe?
You can substitute the milk with almond milk, soy milk, or oat milk for a dairy-free option. Yogurt or buttermilk can also work well for added richness and flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).