A Sweet Slice of Heaven Awaits
Ever walked into a kitchen and been greeted by the sweet aroma of freshly baked cake? It’s one of those smells that makes everything feel right in the world! If you’re looking to excite your taste buds with something quick and delightful, Coquette Cake with Strawberries is where it’s at! This beauty isn’t just a cake; it’s a celebration of flavor in every bite.
Why Make This Recipe
Let’s be real: life gets busy, and no one wants to spend hours in the kitchen. Here’s why this cake will make your heart sing:
- Easy Cleanup: One bowl, one pan. That’s right—minimal mess means more time for you to kick back and enjoy your slice of paradise.
- Kid-Approved: Strawberry and cream? Enough said. Your littles will love it, and you’ll earn major Mom (or Dad) points!
- Perfect for Any Occasion: Be it a birthday, picnic, or just a Tuesday, this cake is like a ray of sunshine on a plate. 🌞
You don’t need fancy stuff — just these basics!
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh strawberries, sliced
- Whipped cream for topping
Directions
Let’s get down to business! This delightful cake is just a few steps away:
- 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.
- 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.
- Serve slices topped with whipped cream and additional strawberries if desired.
How to Make Coquette Cake with Strawberries (Overview)
Making this cake is a breeze! First, you whip up that creamy blend of butter and sugar until it’s fluffy like a cloud. Then, you add in the eggs and aromatic vanilla, blending in that rich flavor. Mix in your dry ingredients and milk alternately—this keeps it light and airy. Finally, the strawberries come in for their starring role. Pour it all into a pan and let the oven work its magic! Pro tip: Don’t skip letting the cake cool completely before slicing; trust me, it’s worth the wait!
How to Serve Coquette Cake with Strawberries
When it comes to serving, think vibrant and inviting! A slice of this cake, draped in fluffy whipped cream, bursts with color thanks to those fresh strawberries. You can even add a sprinkle of mint for that extra pop. Picture this: a fluffy yellow cake with juicy red strawberries, smiling back at you! Pair it with a cup of tea or coffee for an afternoon treat, or share it at a brunch get-together where the aroma can dance through the air.
How to Store Coquette Cake with Strawberries
Storing this cake is easy as pie! (Or should I say, cake?) Keep it in an airtight container in the fridge for up to 3 days. If you really want to save some for later—just wrap slices in plastic wrap and pop them in the freezer for up to 3 months. To reheat, just let them thaw at room temperature or pop them in the microwave for a few seconds since cake deserves its moment at the right temperature! 🍰
Tips to Make Coquette Cake with Strawberries
- Eggs at Room Temperature: This simple swap ensures your batter comes together beautifully—the fluffier the batter, the fluffier the cake!
- Fresh Strawberries: Opt for juicy, ripe strawberries for flavor that packs a punch.
- Don’t Overmix: Gently fold in ingredients, especially when adding those strawberries, to keep that light texture.
- Check for Doneness: Since ovens vary, do the toothpick test a couple of minutes before the timer goes off.
Variation
Want to mix things up? Try adding a zest of lemon or an orange in the batter for a citrusy twist. Or, swap out strawberries for blueberries or raspberries if you’re feeling fruity! For a vegan version, replace eggs with flax seeds and use plant-based milk and butter. The possibilities are endless!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but be sure to thaw and drain them well to avoid extra moisture in the batter.
Can I make it ahead of time for a party?
Absolutely! Bake the cake a day or two in advance; just store it in the fridge, and add the whipped cream fresh before serving.
How can I make it gluten-free?
Swap out the all-purpose flour for a gluten-free blend, and you’re good to go!
📌 Pin this recipe for your next cozy dinner night!
Coquette Cake with Strawberries
Ingredients
Method
- 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.
- 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.
- Serve slices topped with whipped cream and additional strawberries if desired.
