There’s a certain joy that comes with baking, especially when it’s as simple as this Easy Spanish Strawberry Cake—also known as Bizcocho de Fresa. The moment I take that first slice, I’m enchanted by the soft, airy texture and the vibrant bursts of fresh strawberries. It’s like capturing spring and summer in every bite, making it the perfect treat for any occasion, whether it’s breakfast with coffee or a sweet ending to a family dinner.
What I love most about this cake is its effortless charm. With just a handful of ingredients and a little over 45 minutes, you can whip up something that feels both special and relaxing. Better yet, if strawberries aren’t your thing, this recipe is easily adaptable—feel free to use blueberries or peaches instead! Join me as we dive into a recipe that promises to become your favorite go-to dessert, the easiest cake you’ll ever make!
The EASIEST Cake You’ll EVER Make?
Effortless baking bliss: This Spanish Bizcocho de Fresa is here to simplify your dessert dreams! Quick prep time: Whip this cake up in just over 45 minutes, making it ideal for spontaneous gatherings. Versatile options: Not a strawberry fan? Swap in your favorite seasonal fruits! Impressive flavor: The light, fluffy texture paired with fresh strawberries brings a taste of summer to your table. Perfect for any occasion: Whether for breakfast, coffee breaks, or family dinners, this cake is sure to impress! Get ready to indulge in a dessert that’s as delightful to make as it is to eat.
The EASIEST Cake You’ll EVER Make | Spanish Bizcocho de Fresa Ingredients
• Get ready to create baking magic with these simple ingredients!
For the Batter
- Eggs – Provide essential structure and moisture for a fluffy texture.
- Granulated Sugar – Sweetens the cake beautifully; Turbinado sugar can be used for a less refined option.
- Plain Greek Yogurt – Adds richness and moisture; feel free to use full-fat or low-fat yogurt interchangeably.
- All-Purpose Flour – Forms the cake’s structure; for a gluten-free option, gluten-free flour is a potential substitute.
- Baking Powder – Ensures the cake rises perfectly; always check for freshness!
- Sea Salt – Enhances the cake’s overall flavor profile.
- Sunflower Oil – Adds moisture and fat; canola oil works as a great alternative.
- Strawberries – The star of the show! Fresh or frozen can work; just thaw and drain if using frozen.
For Greasing
- Olive Oil – Ideal for greasing the baking pan; non-stick spray can also be used instead.
For Garnish (Optional)
- Powdered Sugar – A lovely finishing touch to enhance presentation and sweetness.
Remember, what you’re about to make is the EASIEST cake you’ll EVER make, filled with delightful strawberry goodness!
How to Make Spanish Strawberry Cake
- Mix the Base: In a large bowl, crack the eggs and add granulated sugar and Greek yogurt. Mix using an electric mixer for about 2 minutes, until the mixture is light and creamy.
- Combine Dry Ingredients: Sift in the all-purpose flour, baking powder, and sea salt. Add the sunflower oil and mix for 2-3 minutes until you have a thick batter.
- Prepare Strawberries: Remove the leaves from the strawberries and cut them into quarters. Gently fold the strawberry pieces into the batter, ensuring they are distributed evenly.
- Prepare the Pan: Line an 8-inch round baking pan with parchment paper, then grease the pan with olive oil. Pour the batter into the prepared pan, smoothing out the top.
- Preheat and Bake: Preheat your oven to 180°C (355°F). Bake the cake using the bake + broil function for approximately 40 minutes, checking with a toothpick for doneness.
- Cool and Serve: Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a serving dish. Dust with powdered sugar just before serving for that extra touch.
Optional: Serve with a dollop of whipped cream for a delicious indulgence.
Exact quantities are listed in the recipe card below.
Spanish Strawberry Cake Variations
Feel free to get creative with this delightful cake, transforming it to suit your personal taste!
- Berry Bliss: Substitute strawberries with fresh blueberries or raspberries for a colorful twist. The tartness of these berries pairs beautifully with the cake’s sweetness.
- Peach Perfection: Replace strawberries with ripe peaches, chopped into chunks, for a summery flavor explosion. Just like a peach cobbler, this variation is a treat for the senses.
- Vegan Delight: Swap out the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) and use a dairy-free yogurt. Enjoy a lighter, plant-based dessert without sacrificing flavor!
- Citrus Zest: Add the zest of one lemon or orange to the batter for a refreshing and fragrant boost. The citrus notes will elevate your cake to a whole new level!
- Chocolate Chip Surprise: Mix in a handful of chocolate chips, or even white chocolate, for a delightful contrast with the fruit. This option will satisfy any sweet tooth!
- Spiced Warmth: Incorporate a teaspoon of cinnamon or nutmeg into the dry ingredients. This comforting spice warms the cake’s flavor, perfect for a cozy dessert.
- Nutty Texture: Add chopped walnuts or almonds to the batter for an added crunch. This not only enriches the texture but also brings a wonderful depth to each slice.
- Heat it Up: For a hint of heat, toss in a pinch of cayenne or chili powder. The unexpected kick perfectly complements the sweetness of the strawberries, creating a unique flavor profile.
Let your imagination run wild, and enjoy making this Spanish pastry truly yours with these delicious variations!
Expert Tips for Spanish Bizcocho de Fresa
- Perfect Mixing Time: Mix for exactly 2 minutes with an electric mixer to achieve a light and fluffy texture. Don’t skimp on this step!
- Avoiding Clumps: Sift your dry ingredients well to prevent clumping in the batter. This ensures an even rise and a delicate crumb in the Spanish Strawberry Cake.
- Fresh Ingredients Only: Always check that your baking powder is fresh. Old leavening agents will prevent the cake from rising properly.
- Gently Fold Strawberries: When adding strawberries to the batter, fold them in gently. This protects the fruit and keeps them from breaking down too much.
- Toothpick Test: Conduct the toothpick test for doneness—insert it into the center; it should come out clean. If there’s batter on it, bake a few more minutes.
- Storage Comfort: Store any leftover cake at room temperature for up to 4 days, keeping it delightful for those spontaneous sweet cravings!
What to Serve with Easy Spanish Strawberry Cake?
Elevate your dessert experience with delightful pairings that bring out the cake’s light and fruity essence.
- Whipped Cream: A dollop of freshly whipped cream adds luxurious creaminess, perfectly balancing the airy texture of the cake.
- Vanilla Ice Cream: The cool, creamy sweetness of vanilla ice cream complements the fresh strawberries, creating a refreshing duo that’s irresistible.
- Fresh Berries Medley: Serve with a mix of fresh berries for an added burst of flavor and vibrant color, accentuating the strawberry goodness.
- Coffee or Tea: Brewed coffee or a fragrant herbal tea enhances the cake’s flavors while making for a perfect afternoon treat.
- Lemon Zest Glaze: A light lemon glaze adds a zesty brightness that contrasts beautifully with the sweetness of the cake.
- Cheese Plate: Pair with a variety of cheeses, such as a soft brie or tangy goat cheese, for a savory complement that surprises the palate.
- Sparkling Wine: A glass of bubbly sparkling wine provides a festive touch, elevating any gathering with a joyous effervescence.
- Toasted Almonds: Sprinkling toasted almonds adds a delightful crunch, creating an interesting texture contrast with the soft cake.
- Fruit Salad: A light, citrusy fruit salad refreshes the palate and adds a colorful side that elevates your dessert table to new heights.
Storage Tips for Spanish Strawberry Cake
- Room Temperature: Keep the cake at room temperature for up to 3-4 days. Ensure it’s covered with a cake dome or plastic wrap to maintain freshness.
- Fridge: If you prefer, store the cake in the fridge for an extended freshness period of up to 1 week. Just wrap it tightly to prevent drying out.
- Freezer: For longer storage, freeze slices in an airtight container for up to 3 months. Thaw in the fridge overnight when ready to enjoy again.
- Reheating: To enjoy a warm slice, briefly heat in the microwave for 10-15 seconds. This Spanish Strawberry Cake tastes delightful fresh or slightly warmed!
Make Ahead Options
These Easy Spanish Strawberry Cake (Bizcocho de Fresa) options make your life simpler, especially for those busy weeknights! You can prepare the batter up to 24 hours in advance by mixing all the ingredients except for the strawberries. Just store it in an airtight container in the refrigerator to maintain its fresh taste and quality. When you’re ready to enjoy this delightful treat, fold in the strawberries, pour the batter into the greased pan, and bake as instructed. It’s that simple! This make-ahead approach ensures you have a delicious homemade dessert ready to go with minimal effort. Enjoy a slice of this cake without the last-minute rush!
Easy Spanish Strawberry Cake (Bizcocho de Fresa) Recipe FAQs
How can I tell if my strawberries are ripe?
Absolutely! Look for strawberries that are bright red and firm to the touch. They should have a sweet aroma and shiny skin. Avoid those with dark spots or a dull appearance as they may be overripe.
How should I store the Spanish Strawberry Cake?
You can store the cake at room temperature for about 3-4 days. Make sure it’s covered with a cake dome or plastic wrap to keep it fresh. If desired, refrigerate it for up to 1 week, but ensure it’s tightly wrapped to avoid drying out.
Can I freeze the Spanish Strawberry Cake?
Absolutely! To freeze your cake, slice it and place the pieces in an airtight container or wrap them tightly in plastic wrap, ensuring no air gets in. It can be stored in the freezer for up to 3 months. To enjoy, simply thaw in the fridge overnight before serving.
What should I do if my cake doesn’t rise?
If your cake doesn’t rise, check the freshness of your baking powder first—it should be active and bubbly when mixed with liquid. Also, ensure that you mixed the batter well for the right texture. If added strawberries are too heavy, they may inhibit rising; try gently folding them in instead of overmixing.
Can strawberries be substituted with other fruits?
Yes, the more the merrier! You can substitute strawberries with fresh blueberries, raspberries, or even diced peaches. If using other fruits, just remember to adjust the quantity accordingly; about 1 to 1.5 cups should work well for your cake.
Is this cake suitable for people with allergies?
This recipe contains eggs and dairy (Greek yogurt), which may need adjustments for vegan or allergies. For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and a dairy-free yogurt alternative to keep it allergy-friendly!
These Easy Spanish Strawberry Cake (Bizcocho de Fresa) Recipe FAQs should help answer your questions and ensure your baking experience is as delightful as the cake itself!
The EASIEST Cake You’ll EVER Make | Refreshing Spanish Bizcocho
Ingredients
Equipment
Method
- In a large bowl, crack the eggs and add granulated sugar and Greek yogurt. Mix using an electric mixer for about 2 minutes, until the mixture is light and creamy.
- Sift in the all-purpose flour, baking powder, and sea salt. Add the sunflower oil and mix for 2-3 minutes until you have a thick batter.
- Remove the leaves from the strawberries and cut them into quarters. Gently fold the strawberry pieces into the batter, ensuring they are distributed evenly.
- Line an 8-inch round baking pan with parchment paper, then grease the pan with olive oil. Pour the batter into the prepared pan, smoothing out the top.
- Preheat your oven to 180°C (355°F). Bake the cake using the bake + broil function for approximately 40 minutes, checking with a toothpick for doneness.
- Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a serving dish. Dust with powdered sugar just before serving for that extra touch.
