Irresistible Strawberry Cake with Fresh Strawberry Sauce

🎀 Preparation

1️⃣ Prepare the Strawberry Sauce

1. In a small saucepan, combine the strawberries, sugar, and freshly squeezed lemon juice. Stir to combine and allow the fruit to release some of its juices.
2. Place the pan over medium heat and cook the mixture for 3–4 minutes, stirring occasionally. The strawberries should soften and break down slightly, creating a juicy base.
3. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry. This will help thicken the sauce without clumping.
4. Pour the cornstarch slurry into the saucepan and stir continuously. Within a minute or two, the mixture will thicken into a glossy sauce.
5. Once the sauce reaches a jam-like consistency, remove it from the heat and let it cool to room temperature. The sauce will thicken further as it cools.

2️⃣ Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Lightly grease your cake pan with butter or oil and dust it with flour, tapping out the excess. This prevents sticking and allows easy release.
2. In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer on medium speed until the mixture becomes pale, fluffy, and creamy—about 2–3 minutes. This aerates the batter for a light crumb.
3. Add the eggs one at a time, beating well after each addition to fully incorporate and emulsify the mixture.
4. Pour in the milk and add the vanilla extract. Mix on low speed until combined. The batter may look slightly curdled—this is normal and will smooth out with the dry ingredients.
5. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed and prevents clumping.
6. Add the dry ingredients to the wet ingredients in batches, gently folding with a spatula or mixing on low speed until just combined. Do not overmix—stop as soon as the flour disappears to maintain tenderness.
7. Using a spatula, gently fold in the finely chopped fresh strawberries, ensuring they’re evenly distributed throughout the batter. The strawberries should be juicy but not overly wet to avoid thinning the batter.
8. Pour the finished batter into the prepared cake pan and smooth the top with a spatula for even baking.

3️⃣ Baking

• Place the cake pan in the preheated oven and bake for 30–35 minutes. The cake is done when the top is golden, the center springs back slightly when touched, and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
• Once baked, remove the cake from the oven and place it on a wire rack to cool completely in the pan. Cooling ensures clean slices and allows the crumb to set properly.
  

  4️⃣ Serving