We usually pair poppyseeds with citrus, but today, we are baking up a strawberry poppyseed cake and it is a pairing you didn’t know you needed in your dessert plans.
While strawberries and poppyseeds are often found together in summery salads, I find that the sweet tartness in fresh strawberries pairs really well with nutty poppyseeds in baked goods too and this cute little loaf cake is delicious proof of that.
Let’s get started…
Begin by slicing up 1 1/2 cups of fresh strawberries into small uniformly sized pieces. I would not use frozen strawberries here due to the difference in texture and moisture levels between fresh and frozen.
The good news is that in modern times we can usually find strawberries year round in our local grocery stores, so you can make this cake whenever you want!
To start the batter, combine 1 large egg with 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of a neutral oil, 3/4 cup of buttermilk and 2 teaspoons of pure vanilla extract in a large bowl and whisk until fully combined.
Add 2 cups of all purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt and mix until mostly combined. We still have to fold the strawberries and poppyseeds in, so don’t worry about mixing the batter perfectly at this point.
Before you add the strawberries into the batter, toss them in a separate bowl with 2 tablespoons of flour until all of them are coated. This will help prevent them from sinking to the bottom as the cake bakes.
Add the flour coated strawberries and 2 tablespoons of poppyseeds into the batter and fold until they are evenly distributed.
Transfer the batter into a greased and parchment lined loaf pan and bake in a 350 degree oven for about an hour or until the center feels sets and a toothpick will come out of the cake clean. If the middle feels soft, let the cake bake longer! Every oven is different and I have had this cake fully baked at 55 minutes, but I have also had it take an hour and 8 minutes before, so don’t rush it…
Let the cake cool for at least 15-20 minutes before transferring it out of the loaf pan and slicing it up. This cake is really moist and tender, so it needs a little extra time to set up.
This beauty reminds me a little bit of strawberry shortcake and the little pops of poppyseed (pun definitely intended here) are totally perfect! If you are looking for a beautiful little loaf cake that just screams summertime then you will have to give this strawberry poppyseed cake a try.
Strawberry Poppyseed Cake
Ingredients
- 1 large egg
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/2 cup of a neutral oil
- 3/4 cup of buttermilk
- 2 teaspoons of pure vanilla extract
- 2 cups of all purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 tablespoons of poppyseeds
- 2 cups of fresh strawberries, chopped
- 2 tablespoons of all purpose flour
Instructions
- Preheat the your oven to 350 degrees
- Butter an 8”x5” loaf pan and place a parchment sling into it leaving 2-3 inches of overhang on both sides
- In a large bowl, combine 1 large eggs, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of a neutral oil, 3/4 cup of buttermilk and 2 teaspoons of pure vanilla extract until smooth
- Add 2 cups of all purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt and mix until mostly combined
- In a separate bowl, toss 2 cups of chopped strawberries with 2 tablespoons of all purpose flour
- Fold the strawberries and 2 tablespoons of poppyseeds into the batter and transfer into the prepped loaf pan
- Bake in a 350 degree oven for about an hour or until a toothpick comes out of the center clean
- Transfer the loaf pan onto a cooling and let the cake cool completely before transferring it out of the pan
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