Coquette Cake with Strawberries
A delightful, fluffy cake infused with fresh strawberries, perfect for any occasion. Easy to make in one bowl with minimal cleanup!
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
Store leftovers in an airtight container in the refrigerator for about 3-4 days. For longer storage, wrap tightly and freeze for up to 3 months.