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Strawberry loaf cake - Image 3

Perfect Strawberry Loaf Cake

This simple, one-bowl strawberry loaf cake is incredibly moist and packed with fresh berry flavor. It's the perfect easy dessert for spring and summer, or any time you crave a sweet, fruity treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup sour cream or plain full-fat yogurt
  • 1/2 cup neutral oil such as vegetable or canola
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries hulled and diced, plus 2-3 extra for topping
  • 1 tbsp all-purpose flour for tossing strawberries

Equipment

  • 9x5-inch metal loaf pan
  • Parchment paper
  • Large mixing bowl
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  2. In a large mixing bowl, combine the sugar, eggs, sour cream, oil, and vanilla extract. Whisk vigorously for about 1-2 minutes until the mixture is completely smooth, well-emulsified, and slightly thickened. This step is crucial for a fine, even crumb.
  3. Add the dry flour mixture to the wet ingredients. Using a spatula, gently fold until just combined and no dry streaks remain. Be careful not to overmix. In a small bowl, toss the diced strawberries with the 1 tablespoon of flour. This helps prevent them from sinking.
  4. Gently fold the floured strawberries into the batter until evenly distributed. Pour the batter into your prepared loaf pan and smooth the top. If desired, thinly slice the extra strawberries and arrange them on top of the batter for a beautiful presentation.
  5. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched. Let the cake cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.

Notes

Chef's Tips:
• For best texture, let the cake cool completely before slicing. It continues to set as it cools.
• Do not overmix the batter after adding the flour, as this develops gluten and leads to a tough cake.
• Serve plain, dusted with powdered sugar, or with a dollop of whipped cream.
Food Safety:
• Store cooled cake in an airtight container at room temperature for up to 2 days, then refrigerate.
• Discard if mold appears or cake develops an off odor.