Torta di fragole (strawberry cake)

This cake is as humble as it is beautiful, ideal for an afternoon coffee, a picnic, or a light dessert after a springtime meal.

There’s something about the arrival of spring that calls for simplicity, lightness, and the sweetness of ripe strawberries. Torta di Fragola is the perfect embodiment of the season - a soft, airy Italian sponge cake made without butter, using oil instead for a tender crumb that stays moist for days. Freshly chopped strawberries are folded into the batter, adding juicy bursts of flavor and a hint of natural sweetness in every bite.

Just a few ingredients, one bowl, and a little love—that’s all you need.

Ingredients

• 2 cups strawberries, diced (about 9 oz)

• 7.5 oz all-purpose flour

• 6 oz sugar

• 2 eggs

• 5.5 oz of milk

• 2.5 oz oil (olive oil or sunflower oil)

• 1 tbsp baking powder

• 1 tsp of vanilla extract

• 1 pinch salt

• zest of a lemon

Method

1. Dice the strawberries into small cubes and set them aside.

2. In a mixing bowl, beat the eggs with the sugar until the mixture becomes smooth and creamy.

3. Once well combined, add the milk, vegetable oil, vanilla extract, flour, baking powder, and salt. Mix everything well until you get a smooth batter.

4. Gently fold the cubed strawberries them into the batter.

5. Pour the batter into a 9-inch cake pan lined with parchment paper. You can also use muffin tins or a loaf pan.

6. Bake in a preheated oven at 350°F for about 40 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.

7. Let the cake cool, then dust it with powdered sugar before serving.