Fresh Strawberry Cake
This post may contain affiliate links. Read my full disclosure policy.
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.
More Recipes You Might Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Grandma Sandra and family LOVED this and ate the whole thing with extra strawberries and whipped cream.
I am an experienced baker. The cake was very light and moist however, my halved strawberries that I gently laid on top, sank to the bottom.
I would not make it again.
just cut them smaller
Hi Jenn, I’ve made this cake many times as per your instructions. It is delicious and doesn’t last long in our house.
I’m wondering if I can substitute frozen blueberries for the strawberries? If so, what quantity, and should they be added to the mixture in frozen or thawed state?
Thanks for this great site, so many wonderful recipes!
So glad you like the recipes! 🙂 Yes, you can use blueberries here if you’d like. Frozen are fine, but don’t defrost them (or they will turn your batter purple). I’d recommend about 1.5 cups give or take. I also have this blueberry coffee cake if you want to consider that.
What other fruit would work in this recipe? Would blueberries work?
Yes, Selina, blueberries would work here. I’ve also made this with peaches. Hope that helps!
This is almost identical to a friend’s recipe made using Italian prune plums instead of strawberries. Pit a dozen plumbs, cutting each in half and arrange in tight concentric circles on top of batter. Her recipe calls for a little cinnamon in the sugar on top. Can’t wait to make this strawberry version.
Very easy to make and delish! Husband loved it, will definitely make again.
Thanks for this great recipe. Made it yesterday. So delicious. And beautiful.
Here is a picture of the second strawberry cake. It was simply delicious and picture perfect! Well, I still can’t post a second picture.
Hi Lynn, So glad you liked it! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef!
I made this a couple hours ago and my family of 6 finished it in one sitting!! Everyone had seconds, it was that good!
(I want to note I almost panicked when I saw how little the batter appeared in my pan but it does rise so don’t worry)
Thank you so much for the recipe Jen :))
Tried this today to use up some strawberries that were just past their best and really pleased with how it turned out. Don’t see it lasting long!!
Made cake according to the recipe, smelled delicious while cooking, thrilled at how it looked, let cool in the tin and couldn’t get it out of tin most of strawberries sank to the bottom. wasn’t able to present it properly ☹️
Sorry you had a problem with this sticking! I suspect that happened because the strawberries sunk and released some of their juices. Did you use really large strawberries? If so, try cutting them smaller next time around.
WOW!! Just incredible cake gluten free cake. I used a 9 inch spring form pan and Bob’s Red Mill gluten free 1 to 1 baking flour and it turned out perfect. I used beet sugar and it was plenty sweet. This seriously is the best cake with fruit I’ve ever made. I’m going to look up some of your other sweets recipes now. I have not made anything of yours my family did not love.