Coquette Cake with Strawberries

Why Make This Recipe

Coquette Cake with Strawberries is a delightful dessert that combines the sweetness of ripe strawberries with a light and fluffy cake. It’s perfect for special occasions like birthdays, picnics, or simply to enjoy with friends and family. The cake is easy to make and sure to impress anyone who gets a slice!

How to Make Coquette Cake with Strawberries

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh strawberries, sliced
• Powdered sugar for dusting

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, combine flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk.
5. Fold in the sliced strawberries gently.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Once cooled, layer the cakes with whipped cream and additional strawberries in between, and dust the top with powdered sugar.
10. Serve and enjoy!

How to Serve Coquette Cake with Strawberries

Coquette Cake is best served fresh. You can slice the cake and place it on dessert plates. Garnish with extra sliced strawberries and whipped cream for an attractive presentation. This cake can serve as a lovely centerpiece for any gathering.

How to Store Coquette Cake with Strawberries

If you have leftover cake, it’s best to store it in an airtight container in the refrigerator. The cake will stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.

Tips to Make Coquette Cake with Strawberries

• Make sure your butter is softened to room temperature to achieve the best texture when creaming with sugar.
• Use fresh strawberries for the best flavor. You can also mash some strawberries and layer them in the cake for more strawberry taste.
• If you want to add a bit of zest, consider adding some lemon zest to the batter for a refreshing twist.

Variation

You can experiment with this recipe by adding other fruits, like raspberries or blueberries, instead of strawberries. For a chocolate version, add cocoa powder to the batter and top with chocolate frosting.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess liquid in the cake.

2. Can I make this cake in advance?
Yes, you can make the cake ahead of time. Just store it wrapped in plastic wrap or in an airtight container until ready to serve.

3. How can I make the cake more moist?
Adding an extra egg or substituting some of the milk for sour cream can make the cake more moist and flavorful.

Coquette Cake with Strawberries

A delightful dessert that combines the sweetness of ripe strawberries with a light and fluffy cake, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Cake Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened Make sure butter is at room temperature.
• 4 large eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh strawberries, sliced Use fresh strawberries for best flavor.
• to taste Powdered sugar for dusting

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, combine flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk.
5. Fold in the sliced strawberries gently.
6. Divide the batter evenly between the prepared cake pans.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Assembly and Serving

1. Once cooled, layer the cakes with whipped cream and additional strawberries in between, and dust the top with powdered sugar.
2. Slice and serve. Garnish with extra sliced strawberries and whipped cream.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 44gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 150mgFiber: 1gSugar: 20g

Notes

Store leftover cake in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months. Consider adding lemon zest for a refreshing twist, or try other fruits like raspberries or blueberries.

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