Easy, moist strawberry cake: A foolproof summer dessert
Craving a light, homemade cake without the hassle? This foolproof recipe is as easy as it gets. With just a handful of ingredients, one bowl, and a spoon—no mixer required—you’ll have a soft, moist cake bursting with fresh strawberries. It’s the perfect go-to for a quick treat that delivers every time.
Strawberries are summer’s sweetest signature, making a strawberry cake a seasonal essential. But there’s no need for complex recipes—this oil-based version keeps it simple and stress-free. With just a quick stir and a bit of oven time, you’ll have a light, flavorful cake that’s as easy to make as it is to love.
Why bake cakes with oil?
Oil-based cakes offer several advantages, making them a wise choice when time is tight and you’re aiming for a soft, tender crumb. Unlike butter, oil doesn’t need to be melted or creamed—pour it into the bowl, mix it with the other ingredients, and you’re ready to bake. It’s a perfect solution for beginners or anyone juggling a busy schedule.
Oil not only keeps cakes incredibly moist but also helps them stay fresher for longer, unlike butter-based versions that tend to dry out faster. Its neutral taste lets the flavors of fruit or other add-ins shine through, and it offers flexibility—you can use canola, sunflower, coconut, or any oil you prefer, each bringing a subtle twist to the final result. For a quick, airy, and fail-safe bake, oil is an innovative and versatile choice.
Strawberry cake with oil – step-by-step recipe
Strawberry cake made with oil is a timeless favorite in home baking—effortless to prepare, wonderfully soft, and full of flavor. The oil ensures lasting moisture and tenderness, while the strawberries bring a burst of fruity freshness and summery scent. Whether served with morning coffee or at an afternoon family get-together, it’s a reliable crowd-pleaser for any occasion.
Ingredients (for an 8×12-inch pan):
- 4 eggs
- 1 1/4 cups of sugar
- 1 package of vanilla sugar
- 1 cup of oil
- 1 cup of milk
- 3 cups of wheat flour
- 2 teaspoons of baking powder
- 14 oz of strawberries
Preparation:
- First, preheat the oven to 355°F (top and bottom heat). Line the pan with baking paper or grease it with butter and sprinkle with flour.
- Crack the eggs into a bowl, add sugar and vanilla, then beat with a mixer until you have a fluffy, light mass—this takes about 5 minutes.
- Pour in the oil and milk, mixing at a lower speed—just until combined.
- Sift the flour with the baking powder and add to the mixture. Mix everything thoroughly until you get a uniform batter.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Place the pan in the oven and bake for approximately 40–45 minutes, or until a toothpick inserted into the center comes out dry.
- Once cooled, sprinkle the cake with powdered sugar or decorate with icing, as you prefer.
