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Strawberry Vanilla Butter Cake

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Strawberry Vanilla Butter Cake is a soft, buttery cake filled with juicy fresh strawberries and warm vanilla flavor. Its tender crumb and golden edges make it delicious on its own or served with powdered sugar, whipped cream, and extra berries.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1 tablespoon all-purpose flour, for coating the strawberries
  • 1 tablespoon granulated sugar, for topping
  • Powdered sugar, optional
  • Fresh strawberries, optional
  • Whipped cream, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and 1 cup granulated sugar for 3–4 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla extract.
  5. Add the dry ingredients in several additions, alternating with the milk. Begin and finish with the flour mixture and mix only until incorporated.
  6. Toss the chopped strawberries with 1 tablespoon flour until lightly coated.
  7. Gently fold most of the strawberries into the batter, reserving a few pieces for the top.
  8. Spread the batter evenly in the prepared pan. Arrange the reserved strawberries over the surface and sprinkle with 1 tablespoon granulated sugar.
  9. Bake for 40–50 minutes, checking around the 40-minute mark. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
  11. Dust the cooled cake with optional powdered sugar. Serve with fresh strawberries and whipped cream if desired.

Notes

  • For a strawberry almond variation, replace a small amount of the vanilla extract with almond extract.
  • Add finely grated lemon or orange zest to the batter for a fresh citrus note.
  • For a mixed-berry cake, replace some of the strawberries with blueberries, raspberries, or blackberries.
  • White chocolate chips can be folded into the batter for additional sweetness.
  • For a richer finish, frost the completely cooled cake with vanilla buttercream or cream cheese frosting.
  • Sliced almonds can be sprinkled over the batter before baking for extra crunch.
  • If using frozen strawberries, add them while still mostly frozen, avoid excess package liquid, and allow additional baking time if needed.
  • Store the cooled cake in an airtight container at room temperature for 1–2 days or refrigerate for up to 4–5 days.
  • Freeze tightly wrapped individual slices for up to 2–3 months.
  • Bring refrigerated slices to room temperature before serving for the softest, most tender texture.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-vanilla-butter-cake/