Homemade Strawberry Cake Recipe - Perfect for Valentine's Day
Soft, light, and perfectly moist, this eggless strawberry cake is a simple twist on the classic bundt cake. Fresh strawberries folded into the batter add natural sweetness and little bursts of flavour - no glaze or frosting needed.
Ingredients
- 1½ cups all-purpose flour, sifted
- 1 cup yogurt (homemade curd)
- ¾ cup granulated sugar
- ½ tsp baking soda
- 1¼ tsp baking powder
- ½ tsp vanilla extract
- ½ cup olive oil
- 1 cup fresh strawberries, washed and cut into bite-sized pieces
Instructions
- Wash the strawberries thoroughly, pat them dry, and cut them into small, bite-sized pieces. Keep aside.
- Preheat the oven to 200°C for 10 minutes. Grease and lightly dust a cake tin.
- In a bowl, beat the sugar and yogurt on high speed for about 5 minutes until smooth. Add baking powder and baking soda, mix gently, and let it rest for 3 minutes until bubbles appear.
- Beat in the olive oil and vanilla extract until well combined.
- Slowly add the sifted flour in 3-4 batches, mixing gently after each addition to avoid overworking the batter.
- Add the chopped strawberries to the batter and gently fold them in using a spatula.
- Pour the batter into the prepared pan (for this recipe, my daughter has taken a heart-shaped mould, which is optional). Bake at 200°C for 10 minutes, then reduce the temperature to 170°C and bake for another 35-40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool for 20–30 minutes before demoulding. Slice and serve as is.
Notes
If you try this cake at home - especially with your kids - I’d love to know how it turns out.