Fluffy strawberry cake

Moist, fluffy and wonderfully fresh for days, this strawberry cake is tall and generous in size, making it perfect for sharing. It’s light and airy thanks to the addition of oil and plenty of milk. The strawberries are delicious, releasing plenty of juice as they bake, which soaks into the crumb and makes it even more moist. You’ll only need simple, readily available ingredients that you probably already have at home – just pick up some strawberries. We absolutely loved this cake :).

Ingredients for the fluffy strawberry cake:

• 4 large eggs
• 1¼ cups caster sugar
• 1 cup sunflower or rapeseed oil
• 1 cup milk
• 450 g plain flour
• 1 packet (16 g) vanillin sugar, or the seeds from 1 vanilla pod
• 2 tsp baking powder
• 500–600 g strawberries

All ingredients should be at room temperature.

Place the whole eggs and both sugars in the bowl of a stand mixer and whisk on high speed using the whisk attachment until the mixture is pale, light and fluffy and has increased in volume up to threefold. With a stand mixer, this should take 7–10 minutes; with a hand mixer, 10–15 minutes. When you lift the whisk, the mixture should fall back in a ribbon and remain visible on the surface for several seconds. Gradually drizzle in the oil while continuing to whisk. Then gradually add the milk, continuing to whisk. Sift the flour and baking powder directly into the egg mixture and gently fold in using a spatula or balloon whisk.

Pour the batter into a 33 x 22 cm baking tin lined with baking paper. Arrange the strawberries, hulled and halved, closely together over the surface.

Bake at 170°C for about 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Once cooled, the fluffy strawberry cake can be dusted with icing sugar or drizzled with icing.

Enjoy!