This Strawberry Cake is lightly sweet, topped with fresh sliced strawberries, and served with a side of coconut whipped cream. A beautiful and delicious dessert for any celebration or Valentine’s Day.
Strawberries are appearing in stores here in Utah, and I couldn’t resist making recipes with them. This strawberry cake is simple, elegant, and incredibly tasty.
We served the cake with sweetened coconut whipped cream. If you haven’t tried it, it’s easy: refrigerate a can of full-fat unsweetened coconut milk overnight so the cream solidifies at the top. Turn the can upside down, open it, pour off the liquid, and scoop the firm cream into a bowl. Sweeten and whip it with a little sugar and vanilla just like heavy cream. The coconut flavor is lovely, and if you spoon it over a warm slice of cake it melts into the cake for a decadent finish.
A quick tip for slicing the strawberries: use an egg slicer. It’s fast and gives evenly thin slices you can arrange on top of the batter. A semi-sturdy slicer works best and saves a lot of prep time.
This cake is straightforward to make, delicately sweet, and perfect for Valentine’s Day or any special moment. Enjoy!
Strawberry Cake
Ingredients
- ¼ cup oil, (vegetable, canola, coconut, etc)
- ½ cup milk, (any)
- 1 Tbsp white distilled vinegar
- 1 ½ tsp vanilla extract
- 1 large egg
- ¾ cup granulated sugar
- 1 cup all-purpose flour, (stir, spoon & level)
- 1 ½ tsp baking powder
- ½ lb strawberries, (rinsed, hulled, and sliced)
- 1 Tbsp granulated sugar, (to sprinkle on top)
- 13.5 oz can FULL FAT Unsweetened Coconut Milk
- 1 Tbsp granulated sugar
- ¼ tsp vanilla extract
Instructions
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In a large bowl, whisk together the oil, milk, vinegar, vanilla, and egg until combined.
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Add the sugar and whisk until it dissolves.
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Stir the flour and baking powder together, then whisk them into the wet mixture until smooth.
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Pour the batter into a greased 8- or 9-inch round cake pan. Arrange the sliced strawberries over the batter in any pattern you like and sprinkle 1 tablespoon of sugar over the berries.
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Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
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For the coconut whipped cream, refrigerate the can of coconut milk overnight so the cream solidifies at the top.
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Turn the can upside down and open it from the bottom. Pour off the liquid and save it for smoothies or another use.
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Scoop the solidified coconut cream into a cold bowl. With a hand mixer, whip the cream with 1 tablespoon sugar and 1/4 teaspoon vanilla until light and airy. The texture won’t double like dairy whipped cream, but it will lighten and become scoopable. Serve a dollop beside or on top of a slice of cooled cake. If you put it on warm cake, it will melt into the crumb.
Notes
- Refrigerate any leftover cake and coconut cream. The cream may need to be re-whipped after chilling.
- The whipped coconut cream method is adapted from a popular tutorial and works well for a dairy-free topping.
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Recipe originally added 9/10/15.
