Strawberry Cake

Ingredients

• 300 g Fresh strawberries (Wash, dry and cut each strawberry in half lengthwise)
• 150 g All-purpose flour (Sift before use)
• 150 g Granulated sugar
• 50 g Unsalted butter (Melt in microwave 40 s)
• 2 Eggs (Medium-sized eggs, at room temperature)
• 1 c. à café Vanilla extract (Liquid vanilla flavor)
• 1 sheet Parchment paper (To line a 20 cm pan)

Instructions

1. Melt the butter

   Place the butter in a small container and melt in the microwave for about 40 seconds. Set aside.

   Time: PT1M

2. Prepare the strawberries

   Wash the strawberries, dry them with a clean cloth, then cut them in half lengthwise. Set the halves aside in a dish.

   Time: PT5M

3. Whisk eggs with sugar and vanilla

   Break the two eggs into a large bowl, add the sugar and vanilla extract. Using an electric mixer (or a whisk), beat for at least 5 minutes until the mixture becomes pale and doubles in volume.

   Time: PT5M

4. Fold in the flour

   Pour the 150 g sifted flour all at once over the egg mixture and gently fold with a spatula.

   Time: PT2M

5. Add the melted butter

   Pour the melted butter into the batter and gently mix with the spatula or rubber scraper until a homogeneous consistency is achieved.

   Time: PT2M

6. Prepare the pan

   Line the 20 cm pan with parchment paper. Place a small plate in the center of the pan to give the cake a domed shape.

   Time: PT3M

7. Pour batter into pan

   Transfer the batter to the center of the pan, tap the pan lightly on the work surface and shake to spread the batter evenly and stick the paper to the sides.

   Time: PT2M

8. Decorate with strawberries

   Gently press the strawberry halves, rounded side up, into the batter forming a rosette or any pattern you like.

   Time: PT3M

9. Bake

   Place the cake in a pre‑heated oven at 200 °C and bake for 35 to 40 minutes, until the surface is golden and a knife inserted in the centre comes out clean.

   Time: PT38M

   Temperature: 200°C

10. Cooling and unmolding

    Let the cake cool in the pan for about 15 minutes, then gently unmold onto a rack.

    Time: PT15M

Nutrition Facts

Calories

274

Protein

4 g

Carbohydrates

40 g

Fat

10 g

Fiber

2 g