Fresh Strawberry Cake
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Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.
This strawberry cake recipe was sent to me by Karen Tannenbaum, a longtime reader, avid baker, and all-around lovely lady. In her email to me, Karen described a dinner she made that ended with this dessert as “just like a night in heaven.” I was sold. A few days later, I had the cake in the oven, and sure enough – it turned out to be one of the simplest, prettiest, and most delicious cakes I’ve ever made.The beauty of this cake is that it’s made with very few ingredients, and you can whip up the batter in under 15 minutes. What’s more, it’s a great way to use up extra strawberries or salvage berries that are less than perfect, and it keeps well for days. This recipe originally appeared in Martha Stewart Living back in June 2005, but I’ve made a few tweaks to make it even better.
If you have an abundance of strawberries on hand, or find them on sale during the season, try my strawberry shortcake and strawberry muffins as well. You’ll be glad you did.
What You’ll Need To Make Strawberry Cake
Step-by-Step Instructions
Begin by combining the dry ingredients in a mixing bowl.
Whisk to combine and set aside.
Beat the butter and sugar until pale and fluffy.
Add the egg and vanilla.
Beat to combine.
Add some of the flour.
Mix to combine, then add some of the milk.
Alternately add the remaining flour and milk, beating until smooth. The batter will be quite thick.
Transfer the batter to a buttered 9-inch deep dish pie pan (or 9-inch round cake pan) and smooth with a spatula.
Arrange the strawberry halves on top of the batter.
The sprinkle with the remaining sugar. (Don’t be tempted to omit the sugar here; it balances the tartness of the berries and forms a deliciously crisp crust on top the cake.)
Bake at 350°F for 10 minutes, then reduce the heat to 325° and bake for about an hour more.
Cool the strawberry cake on a rack. Serve warm or room temperature, either plain or topped with sweetened whipped cream or vanilla ice cream.
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Fresh Strawberry Cake
Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened, plus more for greasing the pan
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (low-fat is fine)
- About ¾ pound strawberries, hulled and halved
Instructions
- Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
- Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
- Cake can be stored at room temperature for several days, loosely covered.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (10 servings)
- Calories: 241
- Fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 40 g
- Sugar: 25 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 185 mg
- Cholesterol: 38 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is a very popular recipe at my house. I just wanted to note that it is a very forgiving recipe. I have forgotten the baking powder, the egg, and even the vanilla — not all at the same time though! – and it is still a very delicious cake.
I have made this with strawberries, cut to size, and with raspberries. Going to try with blueberries today.
I personally prefer less baking powder, makes for a denser cake. But no matter how I have made it, it is delicious.
Jenn,
I’ve been itching to make this cake & it is on this week’s agenda with local berries. My question is, have you ever made it with Demerara sugar? I get really good results with it when making quick breads (like zucchini or pumpkin) and muffins. It makes the top extra crunchy but the inside is great. However, I have never used it in a regular cake recipe. Thoughts?
Hi Fran, I have never tried the batter with Demerara sugar, so I can’t say for sure how it will affect it. You could certainly use it for the portion that gets sprinkled on top of the strawberries. If you prepare the whole cake with Demerara sugar, I’d love to know how it turns out!
I have made it with brown sugar when I was out of white sugar- the entire recipe with brown sugar not just the topping — and my children prefer the cake with brown sugar. I’ve made it about 6 times now.
That’s great to know it works with brown sugar Anne– thanks!
Hi, Jenn! I did it both ways & I think, for a cake, the regular sugar in the batter makes more sense. While the Demerara makes a nice crusty top with a tender interior, I think that contrast is better suited to a bread or a muffin. Sprinkling it on the top is sufficient. Also, the one with all Demerara sugar was made with fresh local berries (so VERY juicy) & the crusty top pulled from the berries a bit more, making it slightly less pretty. I think that would be less ‘pronounced’ with the same berries & the less crusty top. Sooo, as usual, the recipe is perfect as written, IMHO!
Thanks for the full review Fran — definitely helpful for other readers!!
I just made it and it tastes amazing! Can i prepare and refrigerate the batter the night before to bake it later?
Unfortunately, it needs to be baked right away. Sorry!
Jennifer,
I made this cake yesterday with my granddaughter. Another wonderful recipe!!! Everybody loved it! I’m thinking that the next time that I make this one that I might add a couple tablespoons of Grand Marnier. If I do that, should I reduce the milk by a like amount?
Thanks again for all of the wonderful recipes that you are kind enough to share with all of us recipe challenged folks!!!!!
Hi Jim, So glad you enjoyed it! I think the Grand Marnier would be delicious and, yes, good call to reduce the milk by the same amount. Please let me know how it turns out.
Great recipie.Already made once and everyone loved it. 🙂 If I want to double the recipie,what size round pan should I use..? Thanks. Meenal
Hi Meenal, I’m glad you like the cake! I would use a 9×13-inch pan; cook time should be about the same, maybe a touch longer.
This cake is the perfect complement to any dinner. If you are looking to impress your guests or family without having to work too hard you have found the right recipe.
Thank you again Jenn.
Sara
Hi….I was wondering if I could use frozen strawberries for this recipe? Thx!
Sure, Esther, frozen strawberries are fine here. Enjoy!
Does Stevia work as well as sugar in this recipe? This diabetic loves anything strawberry! Didn’t rate the recipe because I haven’t made it yet!
Emma, I’ve never tried this with Stevia (or any product like it) so I couldn’t say for sure- sorry! If you do prepare it with Stevia, I’d love to know how it turns out!
Often the best desserts are the simple ones, and that’s what I found with this recipe. Delicious! It couldn’t be easier to prepare…and it was lovely in presentation. I’m going to try it with other fruit this summer…what a great recipe to use with whatever fruit is in season!
I made this cake for the lovely ladies of my Bible study group. Since they are a forgiving group of ladies I am confident in trying new things on them . But when I prepare your recipes there is never any forgiveness needed. Instead, I receive much praise!!! This cake is lovely. It seems much like a strawberry shortcake. It was very easy to prepare and baked up beautifully!!! I served it fresh whipped cream and I had no leftovers. I definitely will be putting this in my baking repertoire !!
I have made this cake 3 times within 2 weeks already for birthday’s. It is so delicious and easy to make. I did not change a thing and it comes out perfect everytime. The aroma in the house when it’s baking is heavenly.
This cake is fabulous!!!!!!! My kids favourite and mine too ? I would like to bake this as muffins.. Is that possible? For how long and temp?
Thanks!!
Sherlyn
Hi Sherlyn, I would suggest using this recipe for strawberry muffins instead. Hope that helps!