This Italian strawberry cake is fluffy, dairy-free and straightforward to make – A easy dessert with recent strawberries excellent for spring and summer time!
Loaded with recent strawberries and vibrant citrus taste, this Italian strawberry cake is comfortable and fluffy, simply made in a single bowl and nice for a crowd.
It is a kind of superbly easy and straightforward cake, which you could make in spring and summer time when strawberries are juicy and candy!
You’ll be able to serve it by itself, or prime it with recent cream, orange curd, Italian pastry cream, zabaglione, or with a scoop of Italian ice cream.
My household and our mates completely LOVE it, and along with my limoncello cake, and peach cake, that is considered one of my most requested summer time desserts for birthdays and picnics!
Elements
For this spring/summer time fruity cake, you will want primary components you most likely have in your pantry already.
As a pleasant bonus, that is additionally a very dairy-free strawberry cake!
Listed here are the 7 components you will want:
- Strawberries: Use recent strawberries that aren’t too ripe.
- Flour: I take advantage of common all-plain flour or Italian 00 flour.
- Olive oil: I like utilizing mild extra-virgin olive oil, however you possibly can substitute it with melted and cooled butter.
- Eggs: Go for medium-sized eggs.
- Sugar: I take advantage of uncooked cane sugar, however common granulated sugar works simply as effective for this recipe.
- Baking powder: A bit of baking powder offers the cake a comfortable and bouncy texture.
- Lemon: Go for an natural lemon, as a result of you’ll use each the zest and juice. You’ll be able to substitute it with orange for those who like.
make Italian strawberry cake
This Italian cake with strawberries could not be simpler!
It is all made in a single bowl and comes collectively in simply 5 minutes.
Right here under you could find a fast recipe overview with step-by-step photos.
Scroll down till the top of the put up for the complete printable recipe.
STEP 1. Whisk eggs and sugar till pale and fluffy. Slowly whisk in olive oil, lemon zest, and lemon juice.
STEP 2. Place a sieve over the bowl and add flour and baking powder, combine briefly to mix all of the components.
STEP 3. Add in chopped strawberries and blend briefly to mix all components.
STEP 4. Pour the batter into the cake pan, prime with sliced strawberries, and bake for about 40 minutes. Take away from the oven, cool and serve.
After your cake is baked, mud it with powdered sugar earlier than serving: it’s going to make this scrumptious cake look even prettier!
Storage ideas
- Serve: You’ll be able to depart your strawberry cake at room temperature for as much as half-hour, or longer for those who place it in an hermetic container in a cool dry spot in your kitchen.
- Fridge: The cake retains properly within the fridge for 3-4 days.
- Freezer: Reduce the cake into slices, place them on a tray, and freeze for half-hour, then switch them into particular person ziplock baggage and freeze for as much as 1 month.
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Recipe
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This Italian strawberry cake is fluffy, dairy-free and straightforward to make – A easy dessert with recent strawberries excellent for spring and summer time!
Serving: 12
Energy: 173kcal
Elements
- 300 g strawberries
- 3 medium eggs
- 150 g sugar
- 65 ml lightly-flavoured extra-virgin olive oil, or 85 g/3 oz melted butter
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 180 g all-purpose flour
- 1 tablespoon baking powder, (17 g / ½ oz)
To embellish:
- 1 tablespoon powdered sugar
Directions
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Chop about ⅓ of the strawberries for the cake batter and set them apart. Slice or chop the remaining strawberries for the topping, and set them apart.
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Preheat oven to 180°C/360°F and modify a baking rack onto the center shelf. Grease and mud with flour (or line with parchment paper) a 9-inch cake pan and set it apart.
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In a big bowl, place the eggs and sugar. Beat the combination with an electrical whisker till mild and pale, then gently whisk within the olive oil, lemon juice and zest, and blend till all of the components are mixed.
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Place a sieve/ strainer over the bowl. Add flour and baking powder, and sift into the cake batter. Whisk till simply mixed (don’t overmix).
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Add the chopped strawberries to the batter and blend till simply mixed.
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Pour the cake batter into the ready baking pan. Prime the batter with the remaining strawberries.
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Bake within the oven for about 40 minutes. Over the past 10 minutes of baking time, cowl the highest of the cake with foil to forestall it from browning an excessive amount of. To verify if the cake is prepared, insert a toothpick within the heart, if it comes out clear, the cake is prepared.
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Take away the cake from the oven, enable to chill, then gently take away the cake from the pan.
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Mud your Italian strawberry cake with powdered sugar and serve at room temperature. It is beautiful topped with vanilla ice cream, recent cream, or Greek yogurt.
Notes
Flour: For a extra rustic cake, use 100 gr (3.5 ounces) of all-purpose flour and 80 gr (2.8 oz)of entire wheat flour.
Butter: In case you want to use butter, change the extra-virgin olive oil with 85 gr (3 oz) melted and cooled butter.
Storage ideas: It retains properly for 3 days, the cake stays good and moist. In case your kitchen is scorching and humid, maintain it within the fridge and convey to room temperature earlier than serving. If the kitchen is chilly, it would not have to be stored within the fridge. This cake freezes 100% completely.
Diet
Energy: 173kcal | Carbohydrates: 27g | Protein: 3g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.004g | Ldl cholesterol: 41mg | Sodium: 122mg | Potassium: 71mg | Fiber: 1g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 1mg
The knowledge proven is an estimate supplied by an internet diet calculator. It shouldn’t be thought of an alternative to an expert nutritionist’s recommendation.
