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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What a fantastic cake!! First class!
I replaced the all-purpose flour with my own home milled flour, in this instance, a mixture of spelt, oats and barley berries.
I reduced the sugar to 50 gr just in the batter and used coconut palm sugar which imparted a delicious flavor to the cake.
I used 5 oz of blueberries in the batter and topped the cake with 7 oz of halved strawberries.
I baked it 10 minutes at 350F, then 35 minutes at 325F, at which point an instant read thermometer indicated it was cooked, as the internal temperature was at 195F (it might have been quicker because I used a glass bunds pan).
I will definitely make it again, in winter, it would be great with apples or pears.
What a great recipe! Thanks for sharing.
This was a big hit. Simply delicious!
A must have recipes, so versatile…
Thank you for your blog and all your fabulous recipes.
What a delightful dessert for summer when the strawberries are at their peak! This turned out so lovely and delicious (served with a scoop of low-fat frozen yogurt). Everyone ate the leftovers for breakfast the next day!
I’ve made this dessert a few times and love it!! I’d like to make it for a bigger crowd. Have you tried to double it and bake in a 9×13 pan with success? Do you think I should increase the baking time?
Glad you like it! Yes, you can double it and prepare in a 9 x 13 dish. Cooking time should be about the same if not a touch longer.
This cake is very good. My mom even asked for the recipe. However, for sone reason most of my strawberries sank to the bottom of the pan?!
Glad you enjoyed it Catie! Are you by chance using really large strawberries? If so, try cutting them smaller.
Really good recipe, which I thoroughly enjoyed. But I have an equipment question. What would you use instead of an electric mixer? My first attempt was with a hand-held mixer, and that gave me the unwanted opportunity to clean the kitchen. I finally ended up with two knives and then the spatula, which worked pretty well. Suggestions?
Hi Giaco, Sorry to hear about the kitchen mess :)! If your method of the knives and then the spatula worked well, that’s a good alternative to stick to. Glad you enjoyed the cake!
My husband let me know this was the best cake he’d ever had. There are three of us and we ate the whole thing in one night. Amazing.
Home from work & baking this a SECOND time already in 1 day. The incredible aroma wafting through the house is Devine! Was & IS incredibly delicious. Turned out as pretty as the picture, yet is a snap to make. My co-workers polished off every last bite & thoroughly enjoyed it. One even commented it looked like one of those recipes you see on the front cover of a magazine. Unable to recommend this moist, easy-breezy cake highly enough. This site is so inspirational – already have 2 other recipes in progress. Since we eat with our eyes first, makes me want to try them all!!! Thank you for sharing your recipes and passion with everyone. Know when you start reading a good book & are unable to put it down? Same deal with your site.
That is so sweet, Kelli. Thank you! I’m so glad the cake turned out well. 🙂
Hi Jenn,
Just wondering if gluten free flour would give me the same results as all purpose. I wanted to make this cake on Friday, because we have friends coming over for dinner.
Hi Michelle, I haven’t tried this cake with gluten-free flour, but I think it should work. Enjoy!
Made this with gluten free flour turned out great no other substitutes needed.
I did have to cut strawberries smaller since I had big strawberries.
It looked good and tasted great! Praise Yahshua for sweet ideas!
I also made icing to go on it and ice cream with real strawberries. Was delicious praise Yahshua!
could this basic cake be used with other fruit?
Sure, Jane. I’ve also made this with peaches or different berries and both worked well.