Recipe for Strawberry Cake

Recipe for Strawberry Cake
Recipe for Strawberry Cake


Blender recipes for strawberry cake

You must measure the amount of strawberries first in order not to end up with a very moist cake. To do this, just put a portion of strawberries in the blender, process them, and then measure if you have 1 cup (240 ml) of processed strawberries.

If you measure the amount of strawberries accurately, then it won’t end up as a messy cake. Excess moisture in a recipe leads to a pudding.


It’s important that a cake be cuddly, and I assure you that this simple strawberry cake is way too cuddly!

Cake is light, with a delicate strawberry flavor and bits of fruit scattered throughout the dough. It can be eaten for snack time or for breakfast.

The ideal strawberry cake, this is quite a simple and fluffy cake that doesn’t crumble when you touch it. If you have any doubts, just watch the video where I squeeze him a lot and he remains intact.


Since this strawberry cake is a moist cake, it spoils more rapidly if left out of the fridge. In warmer places, it spoils overnight, but here, where it is colder, it lasts 2 days.

The cake is easy to store within the refrigerator on its first day without spoiling for about 5 days. Oh, and it doesn’t get hard like wheat based cakes. It will stick together a little thicker in the fridge, but it will still taste great!

Wet Ingredients:

  • one cup (240 ml) of processed strawberry
  • Three eggs
  • Sunflower oil, 1/3 cup
  • Demerara sugar 3/4 cup
  • A pinch of salt
  • A teaspoon of vanilla essence is optional.

Dry Ingredients:

  • Rice flour, 3/4 cup
  • Half a cup flaked quinoa
  • Half a cup of arrowroot
  • Xanthan gum, 1/2 teaspoon
  • 1 tablespoon of baking powder

Optional Ingredients:

  • 1/2 cup finely chopped strawberries sprinkled with 1 tablespoon rice flour
  • 2 tablespoons of powdered sugar (decorations)


Add the washed strawberries into the blender without the stem and process until smooth. Measure one cup (240 ml) of the smoothie.

In a blender, combine the remaining wet ingredients, eggs, oil, sugar, salt and vanilla and blend until smooth.

Add rice flour, flaked quinoa, arrowroot, xanthan gum, baking powder and salt in a bowl. Mix well.

Mix the finely chopped strawberries into the strawberry cream and dry ingredients, making sure to mix it quickly until it becomes a homogenous mass.

You’ll notice that when the yeast comes in contact with the strawberry, it begins to act. Therefore, it is imperative to preheat the oven to 180o C and grease and flour the baking tray with rice flour. The strawberry cake is baked in a 20 x 30 cm shape with a hole in the center of 22 cm in diameter and 8 cm in height.

It is ready when the toothpick comes out clean and the dough has been transferred to the pan. Burnt bread is not a good thing, which is why you need to stay away from it.

The cake releases residual heat when it cools completely, and if you remove it from the oven too quickly the chances of it breaking are high.

Add powdered sugar to the cake using a sieve after removing it from the mold.


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