Fresh Strawberry Cake (Fluffy and Moist)
This Fresh Strawberry Cake uses a homemade strawberry reduction for 100% natural berry flavor and a gorgeous pink color. Complete with a strawberry syrup soak and a shiny jam glaze, it is the ultimate summer dessert.
Servings: 12
Calories: 249kcal
Equipment
Ingredients
For the Strawberry Purée & Syrup
- 2 cups (300g) strawberries sliced
- ¼ cup (50g) granulated sugar
- 2 tbsp fresh lemon juice
- 2 tbsp water
- ½ tsp vanilla bean paste
For the Strawberry Cake
- 1 cup (200g) superfine sugar (= caster sugar)
- 1 ½ cups (195g) all-purpose flour (= plain flour)
- 1 tbsp cornstarch (cornflour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter cubed
- ½ cup (130g) strawberry purée (from the reduction above)
- 2 large eggs , at room temperature
- 2 tsp vanilla extract
To Decorate & Glaze
- fresh strawberries , sliced (for arranging on top)
- 4 tbsp strawberry jam
Instructions
Make the Strawberry Purée & Syrup
- Place the sliced strawberries, sugar, lemon juice and water into a small saucepan.2 cups (300g) strawberries, ¼ cup (50g) granulated sugar, 2 tbsp fresh lemon juice, 2 tbsp water
- Bring the mixture to a gentle simmer, then cook over low heat for about 20 minutes, stirring occasionally, until the strawberries have broken down and released their juices.
- Remove from the heat, stir in the vanilla and let it cool slightly, then mash the strawberries thoroughly.½ tsp vanilla bean paste
- Pass the mixture through a fine-mesh sieve, pressing down with the back of a spoon. Reserve the syrup to use for drizzling later.
Prepare the Cake
- Preheat your oven to 350°F (180°C). Grease and line an 8-inch square cake pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl (or the bowl of a stand mixer), combine the sugar, flour, cornstarch, baking powder, baking soda and salt.1 cup (200g) superfine sugar, 1 ½ cups (195g) all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
- Add the cubed butter and beat on low speed until the mixture resembles a coarse, sandy texture. (This is the reverse creaming method – it ensures a super tender cake!)½ cup (113g) unsalted butter
- Beat in the strained thick strawberry purée, followed by the eggs and vanilla extract. Mix just until the batter is smooth, using a spatula to scrape the sides and bottom of your mixing bowl.½ cup (130g) strawberry purée, 2 large eggs, 2 tsp vanilla extract
- Spoon the batter into your prepared cake pan and level the top with a spatula.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is still warm in the pan, use a wooden skewer to poke holes all over the surface.
- Generously drizzle your reserved strawberry syrup over the cake, allowing it to soak into the holes. Leave the cake in the pan to cool completely.
Decorate and Glaze
- Slice the strawberries and pat them dry with paper towels. Alternatively you can top the cake with whole strawberries, which have a slightly longer shelf life.
- Once the cake has cooled, arrange your freshly sliced strawberries in a pretty, overlapping pattern across the entire top of the cake.fresh strawberries
- Place the strawberry jam in a small saucepan and warm it gently over low heat until it becomes liquid. Strain the warm jam through a sieve to remove any seeds.4 tbsp strawberry jam
- Use a pastry brush to gently paint the warm, smooth jam over the fresh strawberries. This gives them a beautiful, professional shine!
- Chill the cake in the fridge for 30 minutes to allow the glaze to set. Slice, serve and enjoy!
Notes
- Storage: Store the cake in the fridge for up to 2 days. The sponge cake (without the glaze and strawberries) stays lovely and moist stored in an airtight container at room temperature away from sun/heat.
Nutrition
Calories: 249kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 170mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 284IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg
