Name: Homemade Strawberry Cake Without Gelatin
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 9-inch round cake
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and diced; 1 ¼ cups granulated sugar; ½ cup unsalted butter, softened; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ½ cup plain yogurt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a food processor or blender, puree 1 cup of the diced strawberries until smooth. Set aside the remaining 1 cup of diced strawberries for later use.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
Gently fold in the strawberry puree and plain yogurt until well incorporated.
Carefully fold in the remaining 1 cup of diced strawberries into the batter.
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Ingredients

Instructions

Nutrition Facts