Strawberry Orange Cake

Strawberry orange cake is made with two fruits: strawberries, which are a summer fruit, and oranges, which are a winter fruit. Oranges are not only tasty but also healthy. Their juicy flavor makes the cake refreshing and perfect for summer. The cake is easy to make and can be prepared in your kitchen during the summer. The combination of strawberry and orange flavors creates a delicious cake that is both sweet and tasty. This cake is a great option for a summer dessert or a special treat.

Strawberry Orange Cake Ingredients

Eggs: These are a simple, high-protein ingredient found in most kitchens. They help hold the cake together.

Butter: I used soft butter for this orange and strawberry cake.

Orange: This is the main flavor of the cake.

Strawberries: These are also a main ingredient. The combination of strawberry and orange in the cake was good.

Yogurt: It adds moisture and makes the cake soft and tasty.

Vanilla: I used it for a creamy texture and to decorate the cake.

How I Made Strawberry Orange Cake 

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure the temperature is just right for baking.Grease the cake pan (9-inch round) with butter or baking spray to prevent the cake from sticking. You can also line the bottom with parchment paper for easy removal. This step helps your cake come out of the pan smoothly after baking.

Mix Dry Ingredients: In a medium bowl, mix together all-purpose flour, baking powder, baking soda, and salt. These dry ingredients help the cake rise evenly and provide structure. The salt helps balance the sweetness of the cake.

Prepare Orange Sugar: In a large bowl or using a stand mixer, combine sugar and orange zest. Rub the zest into the sugar with your fingertips to release the oils and infuse the sugar with a lovely orange fragrance. This process enhances the citrus flavor of the cake.

Cream Butter and Sugar: Add soft butter to the sugar mixture and beat it until light and fluffy. This will take about 5 minutes with an electric mixer. The creaming process helps to incorporate air into the butter, which contributes to the cake’s light texture.

Add the Egg Whites: Add egg whites one at a time, beating well after each addition. This helps ensure that the egg whites are fully incorporated into the batter and prevents curdling. Adding them one at a time also gives the batter time to absorb each egg.

Incorporate Dry Ingredients and Yogurt: With the mixer on low speed, add the dry flour mixture alternately with the Greek yogurt. Start with the dry ingredients, then add some yogurt, and continue alternating until everything is combined. This method helps create a smooth batter and avoids overmixing.Stir in orange juice at the end to incorporate the fresh citrus flavor into the batter. Make sure everything is evenly mixed, but don’t overmix the batter.

Bake the Cake:Pour the batter into the prepared cake pan. Tap the pan gently on the counter to even out the batter and release any trapped air bubbles.Bake for 50-60 minutes or until a cake tester (or toothpick) inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking around the 50-minute mark.

After baking, let the cake cool in the pan for about 20 minutes to firm up. Then, transfer the cake to a wire rack to cool completely. Cooling the cake fully ensures that it holds its shape when sliced and assembled.

Prepare the Strawberries: While the cake cools, slice the strawberries. Then, toss them with sugar, orange juice, and vanilla extract. Let the strawberries sit for about 15 minutes to macerate. This process draws out the juices from the strawberries, creating a flavorful syrup that will soak into the cake.

Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. This means the cream should be thickened but not too stiff. Once whipped, refrigerate it until you are ready to assemble the cake.

Assemble the Cake: Once the cake is completely cool, slice it horizontally into two layers. A serrated knife works best for this task to ensure a clean cut.Spread the macerated strawberries (with their juice) on the bottom layer of the cake. Then, spoon two-thirds of the sliced strawberries and any juices over the bottom layer.

Spread half of the whipped cream over the strawberry layer. The whipped cream adds richness and balances the acidity of the fruit. Place the top layer of the cake on top and spread the remaining whipped cream over it. Then, spoon the remaining macerated strawberries and juices over the top.

Serve and Enjoy: Slice the cake and serve. The layers of moist cake, juicy strawberries, and creamy whipped cream will create a delightful balance of flavors and textures.

Pro Tips for Success

Room Temperature Ingredients: Use room-temperature butter and egg whites for better incorporation into the batter. Cold ingredients can cause the mixture to curdle or result in a dense cake.

Zesting the Orange: When zesting the orange, be sure to avoid the bitter white pith underneath the skin. Only use the colored part of the peel for the best flavor.

Avoid Overmixing: Once the dry ingredients are combined with the wet ingredients, mix only until just combined. Overmixing can make the cake dense and tough.

Cool the Cake Completely: Let the cake cool completely before slicing and assembling. If the cake is too warm, the whipped cream and strawberry juices may make it soggy.

Stabilize the Whipped Cream: If you want the whipped cream to hold up longer, you can add a small amount of powdered sugar or whipped cream stabilizer to the cream before whipping. This will help the whipped cream hold its shape longer, especially if the cake needs to sit for a while before serving.

Slicing the Cake: To get clean slices, use a serrated knife and cut gently, without pressing down too hard. This ensures that the layers stay intact without crushing the cake.

Make Ahead: You can prepare the macerated strawberries and whipped cream a day ahead. Just store them separately in the fridge until you are ready to assemble the cake.

Variations:

Fruit Substitutes: You can swap out the strawberries for other berries, such as blueberries, raspberries, or blackberries, depending on what’s in season or your flavor preferences.For a tropical twist, you could add mango or pineapple instead of strawberries for a refreshing flavor change.

Cake Flavor: To enhance the citrus flavor, you can add a tablespoon of orange liqueur (such as Grand Marnier) to the cake batter or to the macerated strawberry mixture.Add a teaspoon of almond extract for a nutty flavor that complements the orange.

Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version. Be sure to add a little xanthan gum if your flour blend doesn’t already contain it, as it helps provide structure to the cake.

Vegan Version: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg, and substitute vegan butter and non-dairy yogurt to make the cake vegan-friendly.

You can also enjoy orange and strawberry cake in summer with this process.

More Strawberry Cakes

• Strawberry kiwi cake
• Strawberry float cake
• Strawberry banana pudding cake
• Strawberry vanilla marble cake

More Strawberry Recipes

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• Strawberry banana pudding
• Strawberry hot sauce