Ingredients
Scale
- 2 ½ cups all-purpose flour (for a gluten-free option, substitute with a 1:1 gluten-free baking flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature is key for creaming)
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature (my Nonna Rosa always said eggs should be warm for the best rise)
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, warmed slightly
- 1 ½ cups fresh strawberries, hulled and chopped (reserve a few slices for decoration)
- Optional: 1 tablespoon lemon zest to brighten the flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy release.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This dry mix is the foundation that gives the cake its tender crumb.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is pale, light, and fluffy—this usually takes about 4 minutes. Patience here will pay off in a delicate texture.
- Add the eggs one at a time, beating well after each addition. This step helps incorporate air, creating that lovely rise I remember from my grandmother’s kitchen.
- Stir in the vanilla extract and lemon zest, if using, for a fresh aroma that brightens the rich batter.
- Alternate adding the dry ingredients and the warm milk to the batter, beginning and ending with the flour mixture. Mix on low speed just until combined—overmixing can toughen the cake, a lesson learned from many baking experiments with my mother Elena.
- Gently fold in the chopped strawberries, being careful not to mash them. I always remind Olivia to be tender here, as the berries are the star of this cake.
- Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula. Place a few reserved strawberry slices on top for a pretty presentation.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Ovens vary, so start checking at 55 minutes to avoid overbaking.
- Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. This rest time helps the cake set beautifully and makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
