Description
Fresh Strawberry Picnic Cake is a light and moist vanilla cake studded with fresh strawberries and topped with a delicate dusting of powdered sugar or whipped cream. This no-fuss treat is made for picnics, potlucks, and casual spring or summer get-togethers.
Ingredients
Units
Scale
- Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or yogurt
- 2 tbsp milk
- 1 1/2 cups fresh strawberries, hulled and halved or sliced
- Optional Topping
- Powdered sugar for dusting
- Lightly sweetened whipped cream or a dollop of yogurt
- Extra fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square or 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Mix in sour cream and milk until smooth.
- Gradually add dry ingredients to the wet mixture. Fold in half of the strawberries.
- Pour batter into pan and smooth the top. Scatter remaining strawberries on top.
- Bake for 35–40 minutes, or until golden and a toothpick comes out clean. Let cool before topping.
Notes
- This cake travels well—let it cool completely before wrapping or packing.
- Swap in brown sugar for a subtle caramel note.
- Delicious served warm with a scoop of vanilla ice cream at the picnic!
Nutrition
- Calories: 310
- Sugar: 22g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
