Basic Strawberry cake

Basic Strawberry cake
  • Servings : 4 servings
  • Prep Time : 50 minutes
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IngredientsProductProduct Image
4 large eggs6 ct Stream Poultries Yellow Yolk Eggs - KSh 110
1 cup of softened butter250 g Daima Unsalted Butter - KSh 300
1 cup caster sugar500 g Clovers Caster Sugar - KSh 93
1 cup of strawberries450 g Greens Fresh Frozen Strawberries - KSh 549
1 cup self-raising flour, sifted1 kg Exe Self-Raising Fortified Wheat Flour - KSh 63
1 teaspoon baking powder100 g Mariandazi Baking Powder - KSh 20
1 teaspoon vanilla extract100 ml Naisenya Foods Vanilla Extract - Non-Alcoholic - KSh 1,350
A pinch of salt500 g Pure Health Sea Salt - KSh 145
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Step 1: Heat the oven to 180°C (gas mark 4). Lightly grease a round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Step 2: Put all the ingredients except strawberries into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or in a food processor until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Step 3: Half the strawberries and leave about 4 pieces whole
Step 4: Line the base of the cake tin with the strawberry halves and then pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer or a clean knife into the center of the cake - it should come out clean.
Step 5: Let the cake sit in the tin for 20 minutes, to cool