This beloved Italian strawberry cake combines the fresh sweetness of ripe strawberries with a tender, moist cake base that can be prepared in just minutes. Perfect for any occasion, this simple yet elegant dessert showcases the natural flavors of strawberries while delivering a bakery-quality result from your home kitchen.
Ingredients
For the Cake Base
- 3 large eggs
- 150 g (3/4 cup) granulated sugar
- 1 pinch of salt
- 1 teaspoon vanilla sugar or vanilla extract
- 150 ml (2/3 cup) whole milk
- 150 ml (2/3 cup) vegetable oil
- 250 g (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 400 g (14 oz) fresh strawberries, hulled and sliced
For the Cream Topping
- 1 large egg
- 5 tablespoons Greek yogurt or sour cream (75 ml / 1/3 cup)
- 2 tablespoons powdered sugar
- 1/3 teaspoon vanilla sugar or vanilla extract
- 1 tablespoon cornstarch
Additional Requirements
- Butter for greasing the pan
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
Preparing the Cake Batter
Preheat your oven to 170°C (340°F/Gas Mark 3). Grease a 26 cm (10-inch) diameter springform or round cake pan with butter, ensuring all surfaces are well-coated to prevent sticking.
In a large mixing bowl, crack the three eggs and add the granulated sugar, salt, and vanilla sugar. Using an electric mixer or whisk, beat the mixture vigorously for 3-4 minutes until it becomes light in color and develops a fluffy, airy consistency. This step is crucial for creating the cake’s tender texture.
Gradually incorporate the milk and vegetable oil into the egg mixture, continuing to mix until well combined. The batter should appear smooth and homogeneous at this stage.
Adding Dry Ingredients
Sift the flour and baking powder together in a separate bowl. Add half of the flour mixture to the wet ingredients, mixing gently until just combined. Add the remaining flour in the second step, folding it in carefully to avoid overmixing, which could result in a dense cake.
Incorporating the Strawberries
Wash and hull the fresh strawberries, then slice them into quarters or halves depending on their size. Reserve half of the sliced strawberries for the topping, and gently fold the remaining half into the cake batter, ensuring even distribution throughout.
Preparing the Cream Topping
In a medium bowl, whisk together the egg, yogurt or sour cream, powdered sugar, vanilla, and cornstarch until the mixture is smooth and well-blended. This cream layer will create a beautiful golden top while baking.
Assembly and Baking
Pour the strawberry cake batter into the prepared pan, spreading it evenly with a spatula. Arrange the reserved strawberry slices attractively on top of the batter. Carefully pour the cream mixture over the strawberries and cake surface, allowing it to settle naturally.
Place the cake in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached. The cake should spring back lightly when touched in the center.
Allow the cake to cool in the pan for 10 minutes before carefully removing it to a wire rack. Once completely cooled, dust with powdered sugar if desired before serving.
Nutritional Information and Timing
Preparation Time: 15 minutes
Baking Time: 40-50 minutes
Total Time: 65 minutes
Serves: 8-10 portions
Approximate Nutritional Values per Serving:
- Calories: 285
- Carbohydrates: 42g
- Protein: 6g
- Fat: 11g
- Fiber: 2g
- Sugar: 24g
- Sodium: 145mg
Recipe Variations and Substitutions
Fruit Alternatives
Replace strawberries with fresh raspberries, blueberries, or diced peaches for seasonal variations. Mixed berry combinations work exceptionally well, creating a colorful and flavorful cake.
Dairy-Free Options
Substitute the milk with unsweetened almond milk, oat milk, or coconut milk. Replace the yogurt in the topping with coconut cream or dairy-free sour cream alternative.
Gluten-Free Version
Use a high-quality gluten-free flour blend in place of all-purpose flour. Ensure the blend contains xanthan gum for proper structure.
Flavor Enhancements
Add lemon zest to the batter for a citrusy brightness, or incorporate a tablespoon of strawberry jam into the cream topping for intensified strawberry flavor.
Healthier Alternatives
Reduce sugar by 25% and add natural sweetness with pureed strawberries. Replace half the vegetable oil with unsweetened applesauce for a lighter texture.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones? Fresh strawberries are preferred for the best texture and flavor. If using frozen strawberries, thaw them completely and drain excess liquid before adding to the batter to prevent the cake from becoming soggy.
How should I store this strawberry cake? Store the cake covered in the refrigerator for up to 3 days due to the fresh fruit content. Allow it to come to room temperature for 30 minutes before serving for the best flavor and texture.
Can I make this cake ahead of time? Yes, this cake actually improves in flavor when made a day ahead. The strawberries release their juices slightly, creating an even more moist and flavorful cake.
What’s the best way to ensure even baking? Use an oven thermometer to verify your oven temperature, rotate the pan halfway through baking, and avoid opening the oven door during the first 30 minutes of baking to prevent the cake from sinking.
Can I double this recipe for a larger cake? Absolutely! Double all ingredients and use a larger pan or bake in two separate pans. Adjust baking time accordingly, checking for doneness with a toothpick test.
This Italian strawberry cake represents the perfect balance of simplicity and sophistication, delivering restaurant-quality results with minimal effort. The combination of fresh strawberries, tender cake, and creamy topping creates a dessert that celebrates the natural sweetness of seasonal fruit while providing the comfort of homemade baking.
