One-Bowl Strawberry Butter Cake for Make-Ahead Slices

Introduction

Have you ever wondered why so many cake recipes require multiple bowls and endless cleanup? What if I told you that you could make a delicious One-Bowl Strawberry Butter Cake with minimal fuss? This delightful recipe not only challenges the conventional methods but offers a straightforward and flavorful solution. Perfect for those busy weekdays or last-minute gatherings, this cake needs less than 90 minutes to prepare and bake, which is 20% less time than the average cake recipe. Let’s dive into this strawberry-infused treat that will leave your taste buds dancing and your kitchen spotless!

Ingredients List

Ingredient	Quantity	Substitutions
Unsalted butter	1 cup (226g), softened	Coconut oil: 1 cup
Sugar	2 cups (400g)	Brown sugar: 1:1 ratio for a richer flavor
Eggs	3 large	Flax eggs: 3 tablespoons flaxseed meal mixed with 9 tablespoons water
Vanilla extract	2 teaspoons	Almond extract: 1 teaspoon for a nutty twist
All-purpose flour	3 cups (360g)	Gluten-free all-purpose flour: 1:1 ratio
Baking powder	1 tablespoon	Self-rising flour: replace all-purpose flour and omit baking powder
Salt	½ teaspoon	Sea salt: for enhanced flavor
Milk	1 cup (240ml)	Almond milk: 1 cup (dairy-free)
Fresh strawberries	1 ½ cups, chopped (about 250g)	Frozen strawberries: thawed and drained

Timing

The total time required to make this One-Bowl Strawberry Butter Cake is approximately 90 minutes. This includes 20 minutes of prep time and about 70 minutes of baking and cooling time. When compared to typical cake recipes, which can take upwards of 120 minutes, you’re saving valuable time while still delivering a delicious dessert.

Step-by-Step Instructions

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring that you cover all corners to prevent sticking. If you wish, line the bottom with parchment paper for extra assurance. This simple preparation step can save you from a stuck cake disaster.

Step 2: Mix the Ingredients

In a large mixing bowl, cream together the softened butter and sugar until it is light and fluffy, about 3 to 5 minutes. This critical step enhances the cake’s texture and flavor. Make sure to scrape down the sides of the bowl for an even incorporation.

Step 3: Incorporate the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The batter should be creamy and well-combined, radiating a sweet aroma that will entice your senses.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry mixture, stirring just until combined to prevent overmixing.

Step 5: Fold in the Strawberries

Gently fold in the chopped strawberries with a spatula, ensuring they are evenly distributed throughout the batter. The vibrant red berries not only add flavor but also a lovely visual appeal to your cake.

Step 6: Bake the Cake

Pour the batter into your prepared baking pan, smoothing out the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Don’t be tempted to open the oven door too early; it can cause your cake to sink!

Step 7: Cool and Serve

Once baked, remove the pan from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely. This cooling stage is vital, as it helps the flavors meld and creates the perfect texture.

Nutritional Value / Health Benefits

Nutrient	Per Serving (1 slice, approx. 1/12 of cake)
Calories	320 kcal
Protein	4g
Carbohydrates	48g
Fat	14g
Fiber	1g
Sugars	20g
Calcium	1% DV

This One-Bowl Strawberry Butter Cake not only tantalizes your taste buds but also comes with several health benefits. Strawberries are rich in antioxidants, vitamin C, and fiber, promoting heart health and aiding digestion.

Healthier Alternatives for the Recipe

If you’re looking to enhance the nutritional profile of your cake while keeping it enjoyable, consider the following swaps:

• Use whole wheat flour instead of all-purpose flour to increase fiber content.
• Replace half of the sugar with unsweetened applesauce for natural sweetness without the added calories.
• Substitute Greek yogurt for half of the butter to add moisture while reducing fat.
• Add nuts like almonds or walnuts for healthy fats and an added crunch.

Serving Suggestions

This delectable cake can shine in many different settings! Here are some creative serving suggestions:

• Top with whipped cream and a sprinkle of fresh strawberries for an elegant dessert.
• Pair with vanilla ice cream for a delightful contrast of textures and temperatures.
• Serve alongside a cup of tea or coffee for a cozy afternoon snack.
• Enjoy with a drizzle of chocolate sauce for a decadent twist.

Whatever serving style you choose, this cake is sure to please your guests and family alike.

Common Mistakes to Avoid

When making your One-Bowl Strawberry Butter Cake, consider these potential pitfalls:

• Overmixing the batter can lead to a dense cake. Mix just until combined for the best texture.
• Not properly greasing the pan can result in a cake that sticks, so be generous with the butter and flour.
• Forgetting to fold in the strawberries gently may lead to a muddled batter rather than clean fruit distribution.
• Skipping the cooling step may lead to a cake that crumbles apart. Patience is key!

Storing Tips for the Recipe

To keep your One-Bowl Strawberry Butter Cake fresh for longer, follow these storing suggestions:

• Cool the cake completely before storing to prevent condensation and sogginess.
• Store in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate it for up to a week.
• Freeze slices or the whole cake wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw at room temperature.

Conclusion

The One-Bowl Strawberry Butter Cake is a simple, delicious recipe that’s perfect for any occasion. With minimal cleanup and maximum flavor, it’s an unbeatable choice for busy bakers. Try your hand at this delightful cake and don’t forget to share your thoughts in the comments or reviews section. Subscribe for more delectable recipes and updates!

FAQs

A: Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries! Just make sure to thaw and drain them before folding them into the batter to avoid excess moisture in the cake.

B: How should I adjust the baking time if I use a smaller pan?

If you’re using a smaller baking pan, you’ll want to check the baking time earlier as a smaller volume of batter will cook faster. Start checking 5-10 minutes before the original time.

C: Is there a vegan version of this cake?

Absolutely! You can use coconut oil for butter, substitute flax eggs for regular eggs, and opt for plant-based milk to make it entirely vegan.

D: Can I add other fruits to this recipe?

Definitely! Other fruits such as blueberries, raspberries, or bananas can be substituted or added to create different flavor profiles while retaining the cake’s integrity.

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