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Protein Vanilla Cake with Strawberries

Looking for a sweet treat to cure your sweet tooth that tastes amazing and has 20 grams of protein per serving? Look no further! This protein vanilla cake will be your next favorite dessert! The moist crumb, rich vanilla flavor, and sweetness from the strawberries makes this one of the most delicious recipes! All you need is less than 10 ingredients to make this recipe and you will not regret it!
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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: 45 minutes, Dessert
Keyword: easy cupcake recipe, olive oil cake, one layer cake, protein cake, protein dessert, strawberry cake, vanilla cake, vanilla protein cake
Servings: 6
Author: Knead the Recipe

Ingredients

For the Cake

  • 16 oz strawberries Split into a pile of diced and halved, and reserve some for puree
  • 2 cups all purpose flour or sub gluten free or almond flour
  • 1 tbsp vanilla extract
  • 1/2 cup olive oil
  • pinch of salt
  • 2 large eggs room temperature
  • 1 tsp lemon zest optional
  • 2 tsp baking powder
  • 1 cup greek yogurt or sour cream
  • 3/4 cup white sugar

For the Strawberry Puree (optional)

  • handful of strawberries
  • 1-2 tbsp white sugar
  • 1 tsp lemon juice

Instructions

  • First, make sure you leave your eggs and greek yogurt out to get to room temperature. Divide the strawberries into 3 piles on a small plate. One pile of diced for the inside of your cake, one pile of halves for the top of the cake, and a handful of diced for the strawberry puree sauce.
  • Preheat oven to 375 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper and set aside.
  • In a large bowl, beat the eggs and sugar on medium speed for 5 minutes or until white and fluffy. Then add in the vanilla, greek yogurt, lemon zest (optional) and olive oil. Continue to mix until smooth.
  • In a separate small bowl, combine your dry ingredients (flour, salt, baking powder). Add them to your wet ingredients in increments of 3 and mix on low speed until the batter is just combined. As soon as you see no more flour, stop mixing. You do not want to over mix this batter, it will create a dense cake.
  • Add half of the batter to your cake pan then spread the diced strawberries on top. Pour the remaining batter on top and spread to cover the strawberries. Grab the strawberry halves and arrange them in a design on the top of the cake. Or you can just pour batter to the pan all at once and leave out the middle layer of strawberries if you do not have enough or just want less!
    Put in your preheated oven and bake for 45-50 minutes or until the toothpick comes out with a couple crumbs on it.
  • While the cake bakes, prepare the strawberry puree. Blend the handful of diced strawberries with sugar and lemon juice in a blender until smooth. Remove cake from oven and cool. Top with sifted powdered sugar and slice. Serve with a drizzle of the strawberry puree and enjoy!