A simple, moist delight: Strawberry cake without the fuss
Are you in the mood for a homemade, fluffy cake, but don't want to spend hours in the kitchen? Try this straightforward recipe. All you need are a few ingredients, a bowl, and a spoon—no mixer or unnecessary fuss. And the result? A delicate, moist cake with juicy strawberries that never disappoints.
Strawberries capture the essence of summer in fruit—it's no wonder that a cake with their addition is a must-have in a seasonal menu. Opt for simplicity instead of complicated recipes. Strawberry cake made with oil doesn't require many skills or time—just a little mixing, and the oven does the rest. This recipe is foolproof.
Why is it worth baking cakes with oil?
Cakes made with oil offer numerous benefits, especially when you're short on time and want a moist, delicate texture. Firstly, oil—unlike butter—doesn't need pre-melting or creaming. You pour it into a bowl, mix it with the other ingredients, and you're done. This is ideal for beginners and those with a busy schedule.
Oil also ensures cakes remain moist and stay fresh longer—they don't dry out as quickly as those baked with butter. It also has a milder flavour, so it doesn't overpower the aroma of fruits or other additions. Additionally, you can select any oil: rapeseed, sunflower, or coconut—each imparts a slightly different character to the cake. Therefore, if you're after a quick, light, and fluffy bake, oil is definitely a wise choice.
Strawberry cake with oil – step-by-step recipe
Strawberry cake with oil is a true classic in home baking—easy, quick to make, and incredibly fluffy. Oil keeps the cake moist and fresh for a long time, while strawberries add fruity lightness and seasonal aroma. It's the perfect bake for any occasion—whether for morning coffee or an afternoon gathering with family and friends.
Ingredients (for a 20×30 cm pan):
- 4 eggs,
- 250g of sugar,
- 1 sachet of vanilla sugar,
- 240ml of oil,
- 240ml of milk,
- 360g of wheat flour,
- 2 teaspoons of baking powder,
- 400g of strawberries.
Preparation:
- First, preheat the oven to 180 degrees Celsius (top and bottom heat). Line the pan with baking paper or grease 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 mixture—this takes about 5 minutes.
- Pour in the oil and milk, mixing at a lower speed—just until combined.
- Sift the flour with 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 skewer inserted into the centre comes out clean.
- Once cooled, sprinkle the cake with icing sugar or decorate with icing, as you prefer.
