Strawberry Cake Recipe By Sanjeev Kapoor
Ingredients
For the cake you will need: 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of butter, 1 cup of granulated sugar, 2 large eggs, 2 teaspoons of pure vanilla extract, 1/2 cup of buttermilk, 1 cup of diced fresh strawberries, and 2 tablespoons of strawberry jam.
Instructions
The first step is to preheat your oven to 350 degrees Fahrenheit. Next, sift together the flour, baking powder, baking soda, and salt in a bowl and set aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating until fully combined. Add the vanilla extract and mix until combined. Slowly mix in the dry ingredients, alternating with the buttermilk until just combined. Gently fold in the diced strawberries. Grease and flour a 9-inch round cake pan, and pour the batter into the pan. Top with the strawberry jam and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
One slice of this delicious cake contains approximately 250 calories, 11 grams of fat, 28 grams of carbohydrates, and 3 grams of protein. It’s also a good source of calcium, iron, and potassium. This cake is also a good source of vitamin C from the fresh strawberries. Enjoy in moderation!
Serving Suggestions
This cake is delicious served simply with a dollop of whipped cream or a scoop of vanilla ice cream. You can also dress it up with a drizzle of melted chocolate or a sprinkling of powdered sugar. This cake is also delicious served with fresh berries or a fruit compote. Enjoy!
Storage
This cake is best served the day it’s made. However, it can be stored in an airtight container in the refrigerator for up to 3 days. To keep it fresh, wrap it in plastic wrap or parchment paper before placing it in the container. Enjoy!
Tips and Tricks
For a lighter cake, replace the butter with oil or use a combination of both. You can also use a combination of different types of flour such as whole wheat and all-purpose. For a more intense strawberry flavor, replace 1/4 cup of the buttermilk with 1/4 cup of freshly squeezed strawberry juice. You can also add a few drops of red food color to give the cake a pink hue. Have fun experimenting!
Conclusion
This strawberry cake recipe by Sanjeev Kapoor is a delicious and easy-to-make treat that’s perfect for any occasion. With its light and fluffy texture and sweet strawberry flavor, this cake is sure to be a hit with your family and friends. Enjoy!
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