Ingredients
- ▢1 cup (125 g) all-purpose flour
- ▢⅓ cup (67 g) granulated sugar
- ▢2 ½ teaspoons baking powder
- ▢½ teaspoon kosher salt
- ▢3 large eggs, room temperature
- ▢½ cup (109 g) vegetable oil
- ▢1 pound strawberries, washed, hulled, diced (about 2 ¾ cups), divided
Topping
- ▢½ cup (122.5 g) whole milk
- ▢2 tablespoons unsalted butter
- ▢2 tablespoons granulated sugar
- ▢confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
- In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined.
- Set aside ½ cup of strawberries. Fold the rest of the strawberries into the batter until coated.
- Pour the batter into the lined pan and top with the reserved ½ cup of strawberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Topping
- In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes
- all the way to the bottom.
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.
- Dust the cake with confectioners sugar before serving.
- Enjoy!
