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Strawberry Cake

strawberry cake

With spring produce beginning to ripen, our strawberry cravings are intensifying. In anticipation for berry season, we baked a strawberry cake and sweetened it completely with maple sugar. If you haven’t made the switch from granulated cane sugar to pure maple sugar in baking, we recommend it! It’s as easy as a 1:1 swap. Simply include maple sugar where cane sugar is called in a recipe for a wholesome, sweet and flavorful substitution.

This cake is not only for dessert. Its fruity essence seeps through the cake. Lemon zest enlivens each bite while the cake’s star (the strawberries) keeps each bite bright. Because of its lightness, it’s a contender for breakfast too.

Enjoy this cake as is with its cinnamon-maple sugar crusted coating, or under a shower of powdered sugar, or with a dollop of maple whipped cream. We drizzled pure maple syrup on top and found the bite mimicked the taste of a pancake.

Whenever you opt to slice in to this strawberry cake is an appropriate time. We’ll be whipping up this easy to make cake all summer long.

While we stuck to strawberries, you may add other berries to the mix. Add blueberries, raspberries, and even peaches to the top of this cake for flavor variation.

Serves

8

Prep time

10 minutes

Cook time

45 minutes

INGREDIENTS

  • 1 stick unsalted butter, softened to room temperature
  • 3/4 cups maple sugar, plus more to sprinkle
  • Zest from 1 lemon
  • 2 large eggs
  • 3/4 cups whole milk
  • 1/4 cup maple yogurt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 fresh strawberries, washed, hulled and cut in half
  • Cinnamon, to sprinkle
  • Powdered sugar

INSTRUCTIONS

  1. Pre-heat oven to 350F.
  2. Fit a 9″ cake pan with parchment paper.
  3. In a large bowl, cream the butter, maple sugar and lemon zest together with an electric mixer or a wooden spoon until light and fluffy.
  4. Mix in the eggs one at a time. (If you were using a wooden spoon, switch to a whisk.)
  5. In a liquid measuring cup, mix the whole milk and maple yogurt together. In a small mixing bowl, whisk the flour, baking soda and salt together.
  6. Add one third of the flour mixture, and mix until combined. Add half of the milk, mixing until incorporated. Alternate the flour and milk until everything has been mixed together and a smooth batter comes together.
  7. Pour the batter into the prepared cake pan and smooth out with a spatula. Add the strawberries on top. Sprinkle maple sugar and cinnamon on top, to your liking.
  8. Bake for 40-45 minutes until the sides of the cake begin to pull away from the pan. Allow the cake to cool for 10 minutes before removing from the pan. Serve with a dusting of powdered sugar and a pour of maple syrup.

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