Description
This Strawberry Vanilla Cake is a moist and flavorful dessert featuring fresh strawberries baked atop a tender vanilla-infused batter. With a perfect balance of sweetness and a hint of tang from kefir, this cake is an ideal treat for gatherings or family desserts.
Ingredients
Cake Ingredients
- 1 pound fresh strawberries, washed and halved
- ½ cup unsalted butter, melted (113g)
- ¾ cup granulated sugar (150g)
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 2 large eggs, room temperature
- 1 ¾ cup all-purpose flour (219g)
- ¾ cup kefir (180mL)
- 3 tablespoons granulated sugar (for topping)
Instructions
- Prepare Strawberries: Wash one pound of fresh strawberries and pat them dry. Remove the tops and cut the berries in half, or slice larger berries into quarters. Set aside for topping.
- Prepare Cake Pan: Preheat the oven to 350°F (175°C). Butter a 9-inch cake pan, line the bottom with a parchment paper round, then butter the parchment paper to ensure easy cake release. Set the pan aside.
- Mix Wet Ingredients: In a medium to large bowl, whisk together the melted butter and ¾ cup granulated sugar until fully combined. Add the pure vanilla extract, kosher salt, and baking powder, whisking to incorporate.
- Add Eggs: Whisk in the two large eggs until the mixture is smooth.
- Add Flour and Kefir: Gradually whisk in half of the flour (1 ¾ cup total) until mostly blended. Then add the kefir and follow with the remaining flour. Mix gently until just combined to avoid overmixing.
- Assemble Cake: Pour the batter evenly into the prepared cake pan. Arrange the halved strawberries evenly on top of the batter. Sprinkle the 3 tablespoons of granulated sugar over the strawberries for added sweetness and caramelization.
- Bake: Bake the cake in the preheated oven for 35-45 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let the cake rest in the pan for 10 minutes.
- Cool and Serve: Run a knife around the edge of the cake to loosen it from the pan. Allow the cake to cool completely in the pan before slicing. Optionally, serve topped with vanilla whipped cream for extra indulgence.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix the batter to keep the cake tender.
- Kefir can be substituted with buttermilk if unavailable.
- To easily remove the cake, make sure to butter the parchment paper thoroughly.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
