Imagine a dessert so decadent, so perfectly moist, and bursting with fresh strawberry flavor that it'll make your family beg for seconds! This Strawberries and Cream Instant Pot Cake is not just a recipe—it's a culinary experience that transforms ordinary ingredients into an extraordinary dessert in just 50 minutes. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating bakery-quality cake right in your own kitchen, with minimal effort and maximum deliciousness.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/2 cup heavy cream
Instructions
- Prepare your Instant Pot by lightly greasing a 7-inch springform pan with butter or cooking spray. Cut a piece of parchment paper to line the bottom of the pan.
- In a large mixing bowl, cream together softened unsalted butter and sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and milk, ensuring the mixture is smooth and fully combined.
- Sift all-purpose flour into the wet ingredients, folding gently until just incorporated. Be careful not to overmix the batter to maintain a tender cake texture.
- Gently fold in chopped fresh strawberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Add 1 cup of water to the bottom of the Instant Pot. Place a trivet inside and carefully lower the cake pan onto the trivet.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow for a natural pressure release for 10 minutes after cooking.
- Carefully remove the cake pan and let it cool completely on a wire rack for about 15-20 minutes.
- Whip the heavy cream until stiff peaks form, adding a touch of sugar if desired.
- Once the cake is cooled, remove from the springform pan and top with freshly whipped cream and additional fresh strawberry slices.
- Slice and serve chilled or at room temperature. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and even cake texture
- Don't overmix the batter - this can lead to a tough, dense cake
- Choose fresh, ripe strawberries for the most intense flavor
- Make sure to grease and line your pan to prevent sticking
- Allow the natural pressure release to help keep the cake moist
- For extra flavor, consider adding a splash of almond extract
- Chill the heavy cream and mixing bowl before whipping for better peaks
- If strawberries are very sweet, reduce added sugar slightly
- Let the cake cool completely before adding whipped cream to prevent melting
- For a decorative touch, reserve a few strawberry slices for garnishing the top
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
