It’s the middle of the winter and I am making this delightful strawberry cake with…wait for it…frozen strawberries! They are such a great kitchen hack. Think about it. Berries frozen at the peak of ripeness? Perfect for middle-of-the-winter cake that needs some freshness! Read on for the details!
Here is the deal with this recipe. It’s a basic vanilla cake that I zhuzhed up with frozen strawberries. Does it get any easier than that? Do you like blueberries better? Go for it. Do you have other frozen fruit in the freezer? Why not try and see what works for you. Just defrost and add to the batter and have fun with it. This way you can have your cake and eat it too! Enjoy!
Easy Strawberry Cake (Secret Ingredient: Frozen Strawberries!)
- 2 cups frozen strawberries
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan cane sugar
- 1 cup cold water
- 6 tablespoons sunflower oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar, if desired
- Strawberry syrup, if desired (see instructions)
Set the frozen strawberries in a strainer over a bowl, until defrosted. Save any syrup for serving.
To make the cake, preheat the oven to 350F and line a 9” round cake pan with parchment.
Add the flour, baking soda and salt into a big mixing bowl. Mix together well. Add the sugar, water, oil, vinegar and vanilla. Mix, using a hand mixer on low, until the batter is smooth.
Add half of the batter to the pan. Top with all of the strawberries and then spread the rest of the batter over top. Bake for an hour or until a tester comes out clean.
Let cool and then sprinkle with powdered sugar. Serve with the strawberry syrup on the side. Enjoy!