I love big ripe juicy strawberries. Who doesn’t! I love how beautiful the fruit is, both taste wise and in appearance, and they elevate any dessert to another level, exactly how you see in this scrumptious strawberry cake. I also have a small family and am always looking for recipes that do not result in a huge cake that could get wasted. This is that perfect small cake recipe you need. 

Preparation Time: 10 mins
Baking Time: 30-35 mins
Makes: A cake for 3-4 people

  • 1 cup self raising flour
  • ¾ cup castor sugar
  • ½ cup vegetable oil
  • 2 eggs
  • ¼  tsp lemon zest
  • 1 tsp baking powder
  • ½ tsp vanilla essence
  • ½ cup chopped strawberries or more if you like
  • Approximately ½ cup milk
  • Some powdered sugar
  • A pinch of salt

  • Preheat your oven and line a cake tin with parchment paper.
  • In a medium bowl, sift together flour, baking powder, and salt. Add lemon zest.
  • Sprinkle some powdered sugar (about 1-2 tablespoons) onto your chopped strawberries, mix and keep aside.
  • In another bowl, using an electric mixer, beat oil and sugar until light and pale. With mixer on low, beat in eggs one at a time till everything is well combined and looks fluffy.
  • Add the vanilla essence.
  • Add the wet mixture to the dry mixture and combine well. Tip in milk slowly so that it ends up in a thick pouring consistency. You can add a little more milk if required. 
  • Pour half the batter into the tin and add half cup of strawberries. Add the other half of the batter and drop in the remaining strawberries
  • Bake at 180C until an inserted toothpick comes out clean. It should take about 30-32 minutes.
  • Take out of the oven and leave to cool.
  • Sprinkle powdered sugar for decoration and now go indulge yourself!

Mum Notes
I used a 20 cm cake tin for this recipe.