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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Comments
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Hey Jenn, for the sweetened whipped cream, would you use the same as you do for your Strawberry Shortcake or do you have another recipe that you like better that you would be willing to share? Thanks!
Hi Cheryl, you could use that but I’ve decided that I actually prefer using [the same amount of] confectioners’ sugar instead of granulated sugar (the cornstarch in confectioners’ sugar helps to stabilize the whipped cream a little better). Hope that helps!
Really like this cake!
So simple to make and delicious to eat. I have made the recipe 3 times this week so far and baked them in 2 small 6 in round tins and gave them away as gifts. They are well accepted!
Easy and simple to make…I used oat milk and it turned out great…yummy cake
I had too many strawberries and wanted to try something new. I stumbled on this recipe, it’s super easy to follow…basic ingredients (everything you have at home). It came out perfectly. I used oat milk and it worked. Awesome recipe
I don’t have a 9-inch deep dish pie pan or a 9-inch square cake pan, but have a 9 1/2″ x 1 1/2″ quiche pan. Would that work???
Hi Suzanne, I think that should work.
Thank you. It worked. Love the cake!!!
What a beautiful cake! Need to use up my giant strawberries! Can I use oat milk instead? Also would like to reduce the butter and sugar a bit for health purpose…..also don’t have a handheld blender. 😅
Hi Win, You can definitely use oat milk, but I wouldn’t reduce the butter and sugar too much or the cake will be dry. (You could easily omit the sugar that gets sprinkled on top though.) Mixing by hand will work but it will take some elbow grease!
I made this recipe last night – it was delicious! My family loved it and my husband had seconds.
Great recipe. Very easy and very tasty. Turned out just like the picture too. Do not hesitate to try it, especially in June! It’s strawberry season!
Hey Jenn!
Love your recipes. Can I use frozen strawberries?
Thank you!
So glad you like the recipes (and yes, frozen strawberries will work here) – hope you enjoy! 🙂
Thanks for your response. I just made the recipe and the cake is delicious!! Thank you for another amazing recipe.
So glad you enjoyed! 🙂
This was delicious and so easy! A huge hit with everyone – I’ll be making this again!