An Eggless Fresh Strawberry Cake, Baked From Scratch!
There’s something almost irresistible about strawberries, I think. It’s not like they’re my favourite fruit by far yet, when I see those little boxes of strawberries at my fruit vendor’s shop I am unable to come away without buying at least a couple.
Ingredients
- 100 gm butter , soft at room temperature
- 1 to 1 xbd cups sugar (depends on how sweet the strawberries are)
- 1 1/4 cups strawberries thick purxe9ed fresh
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 1/2 tsps baking powder
- 1/2 tsp salt
Instructions
- Put the butter and sugar in a bowl and, using an electric hand mixer, beat on high speed till creamy and fluffy. Sieve together the flour, baking powder and salt.
- Add this together with the vanilla extract to the creamed mixture and beat till just well mixed. Add the strawberry puree and fold lightly till well mixed.
- Pour the batter into a greased and floured 8u201d round cake tin (thatu2019s what I have) and bake at 180C for about 45 minutes or till a skewer inserted into the cake comes out clean. Cool cake in tin for about 10 minutes and loosen from the tin. Cool completely on a rack.
- Dust cake with powdered sugar or frost with whipped cream. I chose to leave my cake plain as I donu2019t really like frosted cakes.