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Coquette Cake with Strawberries

A light and fluffy cake bursting with fresh strawberries and topped with whipped cream, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1 cup milk
  • 3 large eggs Should be at room temperature.
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 cup fresh strawberries, sliced Use ripe strawberries for the best flavor.
  • Whipped cream for topping Add extra strawberries on top if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
  2. In a large bowl, cream together the butter and sugar until it’s light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and mix well.
  5. In another bowl, combine the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the creamed mixture, alternating with the milk. Start and finish with the flour.
  7. Gently fold in the sliced strawberries.
  8. Pour the batter into the prepared cake pan and smooth out the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve slices topped with whipped cream and additional strawberries if desired.

Notes

Store leftovers in the refrigerator for about 3-4 days. For longer storage, freeze slices for up to 3 months. To reheat, microwave the slices.