Fresh strawberry cake is a wonderful way to showcase these sweet berries of early summer.
It is a very easy cake recipe to make. I have used strawberries here, but this cake is equally delicious using blueberries, blackberries or raspberries. You can also use a mix of berries as you can see in the picture above.
Using Frozen Berries
The recipe calls for fresh berries. You can substitute frozen but frozen berries retain a lot of water so drain them really well.
If you do use frozen berries, blueberries would work the best, as they don’t give off as much liquid.
The liquid from the frozen strawberries or raspberries will probably color the cake, even if you do mix them with flour before adding them to the batter.
If you use frozen berries, add a bit less milk, or the batter may be too loose. Fresh really is best for this recipe.
The berries in this lovely cake are super healthy for us.
- 1 egg white
- 3/4 cup sugar
- 1/3 cup butter, or margarine
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg, separated
- 1 1/2 cups all-purpose flour, + 1 tablespoon
- 1 teaspoon baking powder
- 1/3 cup milk
- 2 cups strawberries, or mixed berries such as raspberries, strawberries and blueberries
- 1 cup whipping cream, whipped
- Preheat the oven to 350°F.
- Coat a 9"x9" baking pan with cooking spray. In a large bowl, with an electric mixer on medium speed, beat the egg white until stiff. Add 1/4 cup of sugar and beat until smooth.
- In another bowl, with the mixer on medium speed, beat the butter, vanilla extract, salt and remaining sugar until the mixture is creamy. Add the egg yolk and beat to incorporate it. Add 1 1/2 cups of the flour, the baking powder, milk and the beaten egg white. Beat until thoroughly combined. Coat the berries with the remaining flour and add them to the batter. Pour the batter into the prepared pan.
- Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.
- When cooled, top with fresh whipped cream.