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Coquette Cake with Strawberries

A fluffy, one-bowl cake topped with fresh strawberries and whipped cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour For the cake base
  • 1.5 cups granulated sugar For sweetness
  • 0.5 cups unsalted butter, softened For creaming
  • 1 cup milk Can replace with buttermilk for richer flavor
  • 3 large eggs Room temperature for best results
  • 1 tablespoon baking powder Leavening agent
  • 1 teaspoon vanilla extract For flavor
  • 0.5 teaspoon salt Enhances flavor
  • 1 cup fresh strawberries, sliced Main topping and flavor
  • as needed Whipped cream for topping To serve

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Mixing
  1. In another bowl, combine the flour, baking powder, and salt.
  2. Gradually add this to the creamed mixture alternately with milk, starting and finishing with the flour.
  3. Gently fold in the sliced strawberries.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Serving
  1. Serve slices topped with whipped cream and additional strawberries if desired.

Notes

Best enjoyed fresh but can last 3-5 days in the fridge. Can freeze for up to 3 months. Tips: Use room temperature eggs, try different fruits, and don't overmix.