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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Hi Jen! Just made this cake using some strawberries that I picked and it is, as always, delicious. We love peach dishes (can’t wait for fresh local peaches later in the summer) and I’m always looking to expand my list of peach options. Do you think this would work with peaches?
So glad you like it! I have tried this with peaches too and it works well. I have a number of other peach desserts too if you want to check those out! 🙂
I made the strawberry cake and it was delicious but a little dry. What can I add next time to make it more moist?
Hi Virginia, Sorry this turned out a bit dry for you! Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
I found that the cooking time is way too long for me.. including the initial 10 mins on a higher heat I baked my cake for 45mins and it came out fully cooked and not too dry..
Also.. just to be clear.. it was delicious and I’ve now used this recipe twice and will continue to use with the shortened baking times due to my oven.
I’ve made this cake with King Arthur measure for measure gluten free flour several times, and it comes out amazing! I have also added fresh rhubarb and had great results, although it doesn’t last as long before getting a bit soggy. Just wanted to share in case other GF bakers were eying the recipe! I use both King Arthur and Bob’s Red Mill 1:1 regularly, and in my opinion King Arthur is better for this particular cake.
This is a fabulous recipe!! Had company this evening for dinner …6feet apart👍 I served this for dessert and all 4 people asked me for the recipe and asked me to make it again! Thank you Jenn for this magnificent recipe. So moist and the sugar on top so lushily crisp👍
Delicious! Simple ingredients, easy to make, and a beautiful presentation. I serve it with lightly sweetened whipped cream and it is perfect. Thanks, Jenn!
Hi there,
I needed your input on why some of the strawberries in my “Strawberry Cake” sort of sank in the batter/cake giving it an unattractive presentation after I baked it in the morning and let it cool on a baking rack…?
Hi JooJoo, Sorry to hear the strawberries sunk. Did you use really large strawberries? If so, try cutting them smaller next time around.
I don’t normally leave reviews online but this cake was delicious, everyone loved it and my partner has asked if I can make it again when we next have people over. After reading previous reviews I was concerned about the strawberries sinking, so I chopped them into smaller chunks and they stayed on the top. I also only used 120g sugar instead of the amount shown and it was brilliant! Thank you for such a lovely recipe!
This cake is delicious. Reminds me of butter cake except with strawberries. I don’t have a beater so I used a wisk. Works like a charm and works my arm muscle! Very easy to make.
What does 3/4 lb strawberries equate to in cups?
Hi Lynne, I would guesstimate it’s around 2 cups. Hope you enjoy!
I completely love this cake recipe! Everything from the batter to the final cake was absolutely delicious. It was simple and not too much work. This is a great cake recipe that I will definitely being making again! Thanks!
Wow! I’m new to the site and this was a total hit! Super easy to mix up and put in the oven before dinner and the whole family devoured it. The cake was especially delicious – crispy edges, not too sweet, and just a perfect combo with the strawberries. I’ve been asked to make another one. I’m so glad to have found your site and excited to try my next recipe!