Next, I gradually add the dry ingredients to the wet mixture, alternating with the milk to keep everything moist and tender. Make sure to mix just until combined; overmixing can lead to a tough cake. Once the batter is smooth, fold in the chopped strawberries with a rubber spatula, making sure they’re evenly distributed throughout. Pour the batter into your greased loaf pan and smooth the top with the spatula. I love seeing the little specks of red as it bakes!
Bake the cake for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean. You’ll know it’s ready when your kitchen is filled with a scrumptious aroma! Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. While it cools, mix the glaze by whisking together the powdered sugar and milk in a small saucepan over low heat until combined and smooth. Drizzle it generously over your cooled cake before slicing.
Pro Tips for Best Results
From my experience, it’s crucial to use room temperature ingredients, especially the butter and eggs. This ensures a smoother batter and a more even rise. I’ve tried starting with cold ingredients, and the texture just didn’t compare! Also, be gentle when folding in the strawberries; you want the pieces to stay intact for those lovely bursts of flavor.
If you’re a strawberry fanatic like me, you can enhance the flavor by adding a teaspoon of strawberry extract along with the vanilla. I tested this three ways, and I can confidently say it adds an extra layer of strawberry goodness! Lastly, don’t rush the cooling process—letting the cake cool completely before glazing allows the glaze to set beautifully.
Common Mistakes to Avoid
One common pitfall I’ve encountered is overmixing the batter. It’s such an easy mistake to make, but trust me, your cake will be dense rather than fluffy. I’ve learned that less is more when it comes to mixing—simply combine until you no longer see dry flour! Another thing to watch out for is not properly greasing your loaf pan. A sticking cake can ruin all of your hard work, and I’ve had a few of those heartbreaking moments.
Additionally, don’t skip washing the strawberries before chopping them. You may think it’s just a quick step, but leftover dirt or pesticides can impact the flavor. And finally, make sure to check the cake a few minutes before the baking time is up. Ovens can vary, and I found that my cake was ready about 5 minutes early the last time I made it, so keep an eye on it!
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