Vintage Strawberry Cake

Easy vintage strawberry cake made with fresh ingredients. Bursting with sweet and tangy flavors, this vintage strawberry cake is soft, moist, and refreshing.

This vintage strawberry cake is one of my family’s favorites. I hope it will be yours too. It’s impossible to resist saying no to this delicious delicacy. It’s tangy, semi-sweet, and has a moist crumb texture. Baked strawberries explode in your mouth with flavors. This vintage strawberry cake makes a perfect gift for any occasion.

Richer than regular strawberry cake.

Yes, you heard that right. This recipe is full of farm-fresh ingredients like fresh strawberries, lemon, and yogurt that make this cake rich and flavorful. Filled with tasty strawberry sauce and fresh strawberries.

Strawberry Compote

Strawberry compote is a very important ingredient for this cake. This filling is made by macerating strawberries with sugar and then cooking them over a stove-top to get the perfect delicious compote of strawberries that we will use as the filling for this cake. This recipe calls for 400g of strawberries, while the strawberry compote recipe calls for 350g of strawberries. So do reserve extra strawberries to garnish.  If you want to skip the compote, you can also add freshly chopped strawberries, but trust me, this strawberry filling is easy to make and worth it. 

Click here for Strawberry Compote Recipe

Ingredients  for Strawberry cake 

This strawberry cake recipe calls for ingredients that are readily available in your pantry. Try to get fresh strawberries sold by the pound or by the kilos at the farmer’s market. You can also use packaged or frozen strawberries.  The yogurt in this recipe will stabilize the acidity with the sweetness without overpowering the flavor.  Don’t skip the lemon juice, it balances the sugar and extra sweetness of the strawberries. 

How to make a vintage strawberry cake?

When you have all the ingredients ready, this vintage strawberry cake is easy to make in just a few steps. To prepare this wonderful recipe, the eggs are beaten with sugar, then the wet ingredients are added and beat until just incorporated. Flour is then added in batches to the wet mixture and slowly baked at a low temperature.

Time: 65 minutes (15 minutes prep + 50 minutes baking )

Servings: 10-12 slices

Ingredients

1. 240g All-Purpose Flour
2. 2tsp Baking Powder
3. ¼tsp Salt
4. 2 Large Eggs ( room temperature )
5. 210g Castor Sugar (or powdered)
6. 180g Yogurt (or Sour cream )
7. 118ml Vegetable Oil (or any neutral vegetable oil )
8. 1 tsp Vanilla essence
9. 60ml Lemon juice
10. 400g Fresh Strawberries

Instructions

1. Line a 9 inch round cake pan or 9×4 inch loaf pan with parchment paper set aside. I have used a loaf pan here.  Preheat oven to 180°c.
2. Cut and dice strawberries into halves, medium pieces and keep them aside. You can choose to add fresh strawberries or even better, use the prepared strawberry compote to add to the strawberry cake. (Check out the recipe for Strawberry Compote filling above )
3. In a large bowl beat together eggs and sugar on high speed using a hand mixer or stand mixer until light and thick.
4. Add in all wet ingredients( yogurt, oil, vanilla essence, lemon juice ). Mix on medium speed until everything is just combined.
5. In another bowl, place a fine-mesh sieve and add flour, baking powder, and salt. Sift the flour into the bowl to avoid lumps.
6. At slow speed, add dry ingredients( flour, baking powder, salt) to the wet mix in 3 parts. Add flour to the wet ingredients and mix until each addition is just combined. ( Do not over mix)
7. Pour half batter of strawberry cake into the prepared pan. Spread prepared strawberry compote or chopped strawberries into the batter. Then pour the rest of the batter into the pan.
8. Place remaining strawberries on top of the batter. You can also spread castor sugar on top of strawberries to avoid drying them out during baking.
9. Bake the strawberry cake at 180°c for 55-60 minutes, or until the toothpick inserted comes out clean. ( it took me additional 8 minutes for a clean  toothpick )
10. Leave the cake in the pan for 10-15 minutes after baking, before taking it out.

Notes

• This cake is a rich fruit cake, it is heavy and semi-dense after baking and not ideal for layering. This vintage strawberry cake is best served as a single layer.
• If the batter is too dry, add a few tablespoons of milk. The cake batter should have a thick but runny consistency.
• If using frozen strawberries, make sure to thaw them before adding them to your cake batter.
• Everyone’s oven is different, so make sure you adjust the baking time accordingly. You may need to bake more.

If you made this recipe do let us know in the comments below or tag us on our Instagram page here.