Introduction
Nothing says “I love you” quite like a heart-shaped cake, especially one as delightful as this Vanilla Strawberry Loaf Heart Cake. With its rich, buttery base and the sweet burst of fresh strawberries, it’s the perfect treat for special occasions or a simple afternoon pick-me-up. Imagine slicing into this charming loaf and revealing a beautiful, tender crumb, speckled with juicy strawberry pieces. Whether you’re celebrating Valentine’s Day or just want to show someone you care, this heart cake is sure to bring smiles all around!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1 cup strawberries, chopped
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 heart loaf cake
Directions and Instructions
- Begin by preheating your oven to 350°F (175°C). Grease and flour a heart-shaped loaf pan to ensure your cake releases easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.
- In a large bowl, cream together the softened butter and granulated sugar. Beat them until the mixture is light, fluffy, and filled with air—a process that typically takes about 3-5 minutes.
- Add the eggs to the butter mixture one at a time, mixing well after each addition. This ensures that each egg is fully incorporated. Stir in the fragrant vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients—this helps keep the batter tender. Mix until just combined; don’t overmix!
- Gently fold in the chopped strawberries, allowing them to distribute throughout the batter without crushing them.
- Pour the luscious batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs — not wet batter.
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps avoid sogginess and keeps the texture just perfect!
Notes or Tips
For the best flavor, use fresh, ripe strawberries, as they bring a wonderful sweetness and moisture to the cake. If strawberries aren’t in season, feel free to substitute with raspberries or blueberries for a delicious twist. This cake also freezes well—just wrap it tightly in plastic wrap and store it in an airtight container for up to a month.
Cooking Techniques
Creaming the butter and sugar properly is key to achieving a light and airy loaf. Make sure your butter is softened to room temperature to help with this process. Also, folding in the strawberries gently retains their shape and ensures you get those lovely bursts of flavor in every slice.
FAQ
Can I make this cake dairy-free?
Absolutely! You can substitute the buttermilk with a plant-based alternative, such as almond milk mixed with a tablespoon of vinegar. Just let it sit for a few minutes to curdle before using.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Conclusion
This Vanilla Strawberry Loaf Heart Cake is a delightful way to express your love, whether it’s for a partner, a friend, or even yourself. With its moist texture and deliciously sweet flavor, it’s sure to be a hit at any gathering. So why not whip up this recipe and share the joy? Happy baking!