Strawberry cake

serving dumplings | Strawberry cake

A delicious, moist and extremely easy cake with lots of strawberries. Thanks to the addition of oil and buttermilk, this cake does not dry out and you can keep it stored for a couple of days. I topped the cake with whipped cream and fresh strawberries and before serving sprinkled it with strawberry sauce. Trust me, this simple combination is amazing. 

serving dumplings | Strawberry cake



all ingredients should be at room temperature

2 eggs
130 g  sugar
260 g flour
1 teaspoon baking powder
160 g buttermilk
90 g vegetable oil
zest from 1/2 lemon
1 teaspoon vanilla extract
200 g strawberries, cut in half

whipped cream

250 ml heavy cream
10 g  icing sugar
50 g strawberries for decoration

strawberry sauce

5 strawberries mixed with 1 tablespoon elderberry syrup

serving dumplings | Strawberry cake


Make sure that all ingredients are at room temperature.
In a large bowl, beat the eggs with sugar until a white mixture. Add oil and buttermilk, stir. Sift the flour and baking powder, add vanilla and lemon zest. Stir to combine the ingredients.
Spread the dough in a greased 22 cm springform pan and add strawberries. Bake at 180°C for 50-60 minutes. Allow to cool completely.

Beat the cream with icing sugar util stiff.
Top the cake with whipped cream and strawberries. Serve with strawberry sauce. Enjoy!

serving dumplings | Strawberry cake