Really Easy Strawberry Cake

Today in Little Patisserie’s recipes, we’re going to try a quick and easy oil-based cake with strawberries. This is a summer classic; one my mother would often make during the holidays. The cake is fluffy and the fruits give it a lovely moist texture, as well as a gorgeous aroma. It tastes great when mildly warmed through, with a glass of milk. Try it yourself with rhubarb or raspberries.

Really Easy Strawberry Cake 2

Really Easy Strawberry (or Rhubarb) Cake

Ingredients (should be at room temperature):

  • 5 large eggs
  • 200g sugar
  • 2 tsp vanilla extract
  • 200ml oil
  • 340g plain flour 
  • 2 tsp baking powder
  • 450-500g strawberries or rhubarb
  • icing sugar to sprinkle
Really Easy Strawberry Cake 3

Mixture preparation

  1. Set the oven to 160°C. Line a 25x30cm cake tin with baking paper.
  2. Wash the strawberries and remove the stems. Cut large strawberries into smaller pieces. If you’re using rhubarb, slice it into pieces.
  3. Sift the flour, add baking powder and stir briefly with a spoon.
  4. Crack the eggs into a clean, dry bowl (whites and yolks) and add sugar. Whisk it with an electric mixer for about 4 minutes, until it becomes a fluffy foam.
  5. Reduce the mixer speed to medium and add vanilla extract, then pour in the oil slowly. Stir for a few seconds.
  6. Next, add the prepared flour and briefly mix with the mixer until all the ingredients are combined. Finish off briefly with a spatula. Place the batter into the baking tin and spread evenly. Lay the fruits on the top and place in preheated oven. Bake for about 55–60 minutes. I bake it on the lowest oven rack. After taking it out of the oven, leave it to cool completely.

Sprinkle the cake with icing sugar before serving.

Happy baking! :)

Really Easy Strawberry Cake 4

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Natalia Kudela
Hello! I'm Natalia Kudela and if you would like to send me a question, a comment, you have any doubts or ideas about the recipe, please use the form above.
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