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Strawberry Cake

Updated: Feb 12, 2021

Strawberry is in season now. The attractive red colour & flavour of strawberries is so tempting.This cake has fresh strawberry extract & the frosting has real strawberry flavour. I have not used any artificial colours for the typical pink of strawberries. I decided to bake a strawberry cake for my 100th blog post.


2 cup Flour

Pinch of salt

1 cup powdered sugar

1/2 tsp Baking Powder

1/2 tsp Baking Soda

2 eggs 1/2 cup strawberry pulp 1tsp strawberry essence (optional)

1/2 cup oil

1/2 cup thick yogurt

2 tsp Vanilla essence

1/4 cup water

1/2 cup Milk (can be adjusted as required)

300 ml heavy whipping cream Method Roughly chop fresh strawberries & cook them with sugar till they get soft. Cool this mixture & grind it. Strawberry Pulp is ready. Preheat oven at 180 degrees celcius for about 10 minutes.Sift flour, salt, baking powder & baking soda together. Beat oil & sugar till light. Then beat eggs on high speed one at a time. Mix vanilla essence.Add Strawberry pulp.Then add yogurt & beat again. Now add the dry ingredients & milk alternating with each other. Add water & mix well. Grease  2 pans of 8 inches & place parchment paper below. Pour the cake batter & bake for about 30-35 minutes.  Demould the cakes when cooled. After the cakes are completely cooled then frosting can be done. Whip about 300 ml cold heavy cream till firm peaks. Mix 2-3 tbsp strawberry pulp.This gives a baby pink colour to the cake. Cut the each cake into 2 layers & frost in between & the outer side. Wet the layers with sugar syrup to keep the cake moist. Refrigerate for 6-7 hours before serving. This cake is medium size which serves 10.

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