I love bright, fresh flavors in a cake, so I folded fragrant orange zest into the cream cheese frosting for this irresistibly moist strawberry cake.

Strawberries are one of my favorite fruits — their flavor and appearance lift any dessert, and they shine in this recipe. The cake layers are tender and studded with fresh berries, while the orange cream-cheese frosting adds a tangy, aromatic finish that balances the sweetness perfectly.

The frosting is a simple orange cream-cheese frosting that’s quick to prepare and full of flavor. You can swap the orange zest for the zest of other citrus fruits if you prefer. For a lighter version of a strawberry cake, try a straightforward strawberry-and-cream variation.

INGREDIENTS

• 2 cups all-purpose flour
• 2 tsp baking powder
• Pinch of salt
• 1 tbsp lemon zest
• 3/4 cup vegetable oil
• 1 cup caster sugar
• 4 eggs (or substitute 2 cups plain yogurt)
• 3/4 cup milk
• 1 tbsp vanilla extract
• 1 cup fresh strawberries, sliced

PROCEDURE

• Preheat the oven to 180°C (350°F). Grease and line a 9″ round cake pan.
• In a medium bowl, whisk together the flour, baking powder, salt and lemon zest.
• In a large bowl, beat the oil and sugar with an electric mixer until light and pale. With the mixer on low, add the eggs one at a time, beating after each addition.
• Stir in the vanilla.
• Alternately add the flour mixture and the milk to the wet mixture, beginning and ending with the flour. Mix just until combined; do not overmix.
• Pour half the batter into the prepared pan, then sprinkle half of the sliced strawberries over the batter. Pour the remaining batter on top and scatter the remaining strawberries.
• Smooth the top with a spatula and bake at 180°C for about 30–32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.