The Sweet Taste of Nostalgia
Imagine biting into a warm slice of cake, where the fluffy texture melts in your mouth, and the fresh juiciness of strawberries bursts with every forkful. That’s exactly what you get with Coquette Cake with Strawberries! This cake isn’t just delicious; it’s a delectable treat that feels like a warm hug from your grandma. Whether it’s for a birthday or just because it’s Tuesday, there’s no bad reason to whip up this easy and delightful cake.
Why Make This Recipe
Why will you love this Coquette Cake? Here are a few reasons:
- Effortless Cleanup: It’s all made in one bowl! Who needs a mountain of dishes after dessert?
- Family-Friendly Fun: Kids can help slice strawberries or even mix the batter. This could be their new favorite kitchen adventure!
- Quick to Whip Up: You can have this cake in the oven in under 15 minutes. That’s way faster than waiting for your favorite delivery!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh strawberries, sliced
- Whipped cream for topping
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with milk, starting and finishing with flour.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Serve slices topped with whipped cream and additional strawberries if desired.
How to Make Coquette Cake with Strawberries (Overview)
Making this cake is as easy as pie (or cake, in this case)! First, cream together butter and sugar until airy. Mix in the eggs and vanilla, then add the dry ingredients interspersed with the milk. The key here is to fold in those delicious strawberries at the end — they add a pop of flavor! Once your batter is smooth, pour it into the pan, bake until golden, and voila, your dream cake awaits! Pro tip: Don’t skip cooling it completely before serving; it’ll hold together much better. 🍰
How to Serve Coquette Cake with Strawberries
This cake doesn’t just look pretty; it tastes heavenly! Serve warm slices adorned with fluffy whipped cream and a sprinkle of extra strawberries for a pop of color. Picture the contrast of creamy white and vibrant red on your plate! Pair it with a generous dollop of vanilla ice cream, and you’ve got a dessert that’s perfect for lazy afternoons or special occasions alike. Aromas of fresh strawberries and baked goodness wafting through your home? Talk about a scent that triggers pure joy!
How to Store Coquette Cake with Strawberries
Leftover cake? No problem! Store it in an airtight container in the refrigerator for about 3-4 days. Want to save it for later? You can freeze it for up to 3 months. Just be sure to wrap it tightly! For a fresh taste, reheat individual slices in the microwave for about 15 seconds. Quick and so satisfying!
Tips to Make Coquette Cake with Strawberries
- Use Room Temperature Ingredients: It makes mixing way easier and helps the cake turn out super fluffy.
- Swap Strawberries: Try using other berries or even diced peaches for a twist!
- Add a Zing: A teaspoon of lemon zest in the batter amplifies the berry flavor beautifully.
- Don’t Overmix: Gently fold in your flour mixture to keep the cake light and airy!
- Check for Doneness: Ovens vary; start checking at the 25-minute mark.
Variation
Feeling adventurous? Go for a vegan twist by substituting the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water equals one egg) and the milk with almond or coconut milk. You can even experiment by adding cocoa powder for a chocolate-strawberry delight. Options galore!
FAQs
Can I use frozen strawberries?
Yes! Just thaw and drain them first to avoid excess moisture in your cake.
Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it covered at room temperature.
What should I do if my cake is soggy?
This can happen if the strawberries release too much juice. Make sure to pat them dry before adding to the batter!
📌 Pin this recipe for your next cozy dinner night!
Coquette Cake with Strawberries
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened Use room temperature for easier mixing.
- 1 cup milk Can substitute with almond or coconut milk for a vegan option.
- 3 large eggs For a vegan option, use flaxseed meal instead.
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh strawberries, sliced Feel free to use other berries or diced peaches.
- as needed whipped cream For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with milk, starting and finishing with flour.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Serving
- Serve slices topped with whipped cream and additional strawberries if desired.
Notes
Printable Recipe Card
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