Who can resist a fluffy cake topped with fresh strawberries and ever-so-sweet whipped cream?
This Coquette Cake with Strawberries is your new go-to dessert that swoops in to save the day. It’s simple, soft, and oh-so-delicious — a true crowd-pleaser that doesn’t require a culinary degree to whip up. Perfect for any occasion, it instantly elevates your dessert game with minimal effort!
Why make this recipe
First off, it’s a one-bowl wonder! Who doesn’t love an easy cleanup after a sweet cooking session? Plus, the combination of strawberries and whipped cream just screams comfort and joy. It’s affordable too, so you can treat yourself and your loved ones without breaking the bank. And let’s be real, it’s so good your family will think you spent hours in the kitchen. 🙌
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh strawberries, sliced
- Whipped cream for topping
Directions
Easy as pie, folks! Follow these steps, and you’ll be on your way to cake heaven:
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with milk, starting and finishing with the flour.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Serve slices topped with whipped cream and additional strawberries if desired.
How to make Coquette Cake with Strawberries (Overview)
Get ready to bake! Begin by creaming butter and sugar until fluffy (think cloud-like!). Then, mix in eggs and vanilla, like a smooth jazz melody. In a separate bowl, combine your dry ingredients and alternate them with milk until it all harmonizes beautifully. Don’t forget the strawberries — they’re the star of the show! Pour that batter into a greased pan and send it into the oven. Pro tip: Keep an eye on it during the last few minutes because nobody likes a dry cake! 😉
How to serve Coquette Cake with Strawberries
Elevate this delightful cake by plating it nicely. Think layers of fluffy cake, a generous dollop of whipped cream, and a sprinkle of sliced strawberries on top. You could also drizzle a little chocolate sauce or a balsamic reduction over it; trust me, the flavor explosion is mouthwatering! The vibrant colors will make your dessert table pop, and the aroma? Pure bliss!
How to store Coquette Cake with Strawberries
This cake is best enjoyed fresh but can last for about 3-5 days in the fridge. Just pop a slice in an airtight container to keep it moist. Want to save it for later? You can freeze it for up to 3 months! Simply thaw in the fridge overnight when you’re ready. Reheat it gently in the microwave for a few seconds and you’ll have blissful cake goodness again! ❄️
Tips to make Coquette Cake with Strawberries
- Room temperature eggs help your batter mix more evenly, so take them out ahead of time!
- If you like extra strawberry goodness, you can puree some and swirl it into the batter before baking.
- For a twist, try substituting milk with buttermilk for a richer flavor.
- Experiment with different fruits like blueberries or peaches if strawberries aren’t your jam.
- And remember, don’t overmix the batter after adding the flour — that’s how you get a dense cake!
Variations
Feeling adventurous? You can make this cake vegan by substituting eggs with flax eggs and using plant-based milk and butter. 🍰 You can also add a touch of lemon zest to the batter for a zesty kick or incorporate a layer of cream cheese frosting for extra richness. Cake meets cheesecake — win-win!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but make sure they’re thawed and drained to avoid excess moisture, which can affect texture.
How can I make this cake ahead of time?
You can bake the cake a day in advance. Just store it covered at room temperature, and whip up the toppings just before serving!
Can I freeze the cake?
Definitely! Freeze it without toppings for up to 3 months. Just let it thaw in the refrigerator before enjoying.
📌 Pin this recipe for your next cozy dinner night!
Coquette Cake with Strawberries
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add this to the creamed mixture alternately with milk, starting and finishing with the flour.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Serve slices topped with whipped cream and additional strawberries if desired.