Simple Summer Strawberry Cake

5 stars based on 62 votes


This wonderful recipe was sent to me by Karen Tannenbaum, a longtime reader, avid cook and all-around lovely lady. In her email to me, she described a dinner she made that ended with this dessert as “just like a night in heaven.” I was sold. Within a few days, I had the cake in the oven and, sure enough, it was the one of the simplest, prettiest, most delicious cakes I’d ever made.


My favorite thing about this cake is its simplicity: it’s made with very few ingredients, and you can have it in the oven 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.


Begin by whisking the dry ingredients together. Set aside.


Beat the butter and sugar until pale and fluffy, then beat in the egg and vanilla.


Gradually add the flour, alternating with the milk, and beat until smooth. The batter will be quite thick.


Transfer the batter to a buttered 9-inch deep dish pie pan (or 9-inch cake pan) and smooth with a spatula.


Arrange the strawberry halves on top of the batter and sprinkle with sugar. Don’t omit the sugar here; it balances the tartness of the berries and forms a deliciously crisp crust on top the cake.


Bake for about 70 minutes, then cool on rack. The cake is delicious warm or room temperature, served plain, alongside vanilla ice cream or topped with sweetened whipped cream.


This recipe, sent to me by Karen Tannenbaum, is modestly adapted from Martha Stewart Living (June 2005). My only changes were to reduce the quantity of strawberries by 1/4 pound and alter the method of making the batter. Too see the original recipe and read the rave reviews, click here

Summer Strawberry Cake

Servings: One 9-inch cake, 8-10 servings
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 25 Minutes


  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1-1/2 teaspoons baking powder
  • 1/2 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
  • 1/2 cup milk (low fat is fine)
  • About 3/4 pound strawberries, hulled and halved


  1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. 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 very thick.)
  4. Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
  5. 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.
  6. Note: Cake can be stored at room temperature for several days, loosely covered.

Nutrition Information

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  • Per serving (10 servings)
  • Calories: 241
  • Fat: 8g
  • Saturated fat: 5g
  • Carbohydrates: 40g
  • Sugar: 25g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 185mg
  • Cholesterol: 38mg

Reviews & Comments

  • 5 stars

    This is a simple and delicious recipe. Made it yesterday and the whole family loved it! I personally think that the texture is fantastic. Goes very well with vanilla ice cream. Thanks for sharing.

    - Jessica on September 29, 2015 Reply
  • 5 stars

    This was deeelish! I only had about 2 tbs of butter so I substituted with coconut oil and it turned out so great! Also used a mix of organic cane sugar and organic brown sugar and was just fine. Oh, and I used frozen strawberries and didn’t mind them at all.

    - Victoria on September 28, 2015 Reply
  • 5 stars

    Very delicious and easy recipe. I have made it several times also alternating between strawberries and blueberries. Stays moist for many days!

    - Mary on September 3, 2015 Reply
  • 5 stars

    I made this for my husband’s birthday which was in July with strawberries from the farmers market. Strawberries were bursting with flavor.And as most of your recipes turn out , this recipe also was an absolute success. I also had my Aunts and Uncle visiting me from India during that time and they loved it so much that they wanted to take them to India.Awesome recipe.

    - Madhuri Krothapalli on September 1, 2015 Reply
  • 5 stars

    I love this cake so much that I made 3 times on the same week just to have people taste it. It was a total success and everyone loved it. Also, I shared your link to about 10 people who asked for it.
    One of my favorite thing about the cake is its simplicity and amazing flavor, I call it my happy cake :)

    - Susan on August 27, 2015 Reply
    • I like that name :)

      - Jenn on August 27, 2015 Reply
  • 5 stars

    So simple to make

    - Meg on August 27, 2015 Reply
  • 5 stars

    I made this with mixed berries, and everyone loved it. It is a really nice, simple, summer cake. Serve with or without ice cream.

    - Ellyn Roth on August 27, 2015 Reply
  • 5 stars

    This is the best…moist cake and strawberries! So simple to make and beautifully studded with fruit. Didn’t change a thing, but may use the cake again with other fruit. Thanks, Jenn!

    - Patty P. on July 31, 2015 Reply
  • 4 stars

    This is a beautiful cake, but a bit thick and dry. Although it’s a very tasty cake, it’s a little on the dry side, people kept asking for a glass of milk.

    - Erika on July 29, 2015 Reply
    • 5 stars

      Hi Erika! Did you spoon/level the flour rather than “scooping” the cup? It is an extremely thick batter, but none I’ve made have been dry. I always add a good dollop of sour cream or yogurt to every cake recipe, which safeguards against a dry cake. I don’t measure, but I’d say I use about 1/3 C in this one. This recipe is really worth trying again, I promise!

      - Vicky on September 10, 2015 Reply
  • Hi Jenn,
    This cake looks delicious. I just finished making the Asian slaw with ginger-peanut dressing…yum! Can I use skim milk in this recipe? Thanks.

    - Ruthie on July 27, 2015 Reply
    • Hi Ruthie, Yes skim milk will work :)

      - Jenn on July 27, 2015 Reply
  • 5 stars

    As always, delicious! I used cake flour and reduced the sugar, as I also used fresh cherries in lieu of strawberries.. turned out a treat. Of course with the cherries being more dense, some submerged in the cake, which just gave it a burst of juicy flavour!

    I do have a question however, I was thinking that this would be a delightful cake for rhubarb. Do you think that chopped rhubarb folded into the cake would work, and if so, how much would you recommend?

    Thanks again for yet another mouth watering recipe!

    - Caroline Ng on July 19, 2015 Reply
    • Hi Caroline, I do think rhubarb would be good, but I’d probably mix it with strawberries, otherwise the cake might be a little too tart. I would use the same amount of fruit but substitute half of the strawberries with rhubarb. If you try it, please let me know how it turns out.

      - Jenn on July 22, 2015 Reply
  • 5 stars

    hello mrs.Jen
    sorry to trouble you.
    My batter was not thick like i expect it to be,instead it quite fluid.What should i do?.?

    - belt on July 13, 2015 Reply
    • Hi Belt, Sorry you had trouble with the batter. Did you make any substitutions?

      - Jenn on July 16, 2015 Reply
      • nope, I tried to bake the batter anyway
        it was a bit sticky, but still delicious
        I guess I add too much milk and flour, will try to make a better one next time C:

        - belt on July 16, 2015 Reply
  • 5 stars

    This recipe frustrates me no end as first time I made the cake the strawberries all sunk and the cake colour was pink although the taste was delicious. The second time I did it it was perfect! No sunken strawberries and the cake looked like the one in the picture and tasted once again delicious. I’ve just made another one and haven’t done anything different but once again all strawberries have sunk!

    - Shirley Wilkinson on July 12, 2015 Reply
    • Hi Shirley, Are you using fresh or frozen strawberries?

      - Jenn on July 16, 2015 Reply
  • 5 stars

    My family loved this cake. Can it be made using other fruits?

    - Jan on July 7, 2015 Reply
    • Hi Jan, Yes, I know from experience that other berries and peaches work well.

      - Jenn on July 7, 2015 Reply
  • we in the uk work in gms or pounds and ounces. your cake looks great but your recipe means nothing to me.

    - derna mccurdy on July 7, 2015 Reply
    • Hi Derna, I am in the process of updating all of my recipes with metric measurements. This one has been updated — just click on “metric measurements” in the top right corner of the recipe.

      - Jenn on August 3, 2015 Reply
  • Has anyone tried using this with frozen strawberries??? Does it come out or work the same??

    - Monique on July 4, 2015 Reply
  • 5 stars

    Made this twice, both times came out very good. Next time I think I’ll add even more fruit, but that’s just me.

    - Gabi on June 30, 2015 Reply
  • Hi Jen, I’m from the UK and work in grams not cups, any chance you could post a conversion? Can’t wait to try this recipe!

    - Rachael on June 30, 2015 Reply
    • Hi Rachael, I’ve just updated the recipe with metric (I’m in the process of doing this with my other recipes as well). On the recipe, you will see a button where you can select cup measures or metric. Hope that helps!

      - Jenn on July 3, 2015 Reply
  • This looks great. Is there a substitute for the butter?

    - Bernie on June 17, 2015 Reply
    • Hi Bernie, Margarine would work. Enjoy!

      - Jenn on June 19, 2015 Reply
      • Thanks for your response. Could I use Canola Oil or would that change the consistency too much?

        - Bernie on June 19, 2015 Reply
        • Hi Bernie, Oil won’t work in this recipe — sorry!

          - Jenn on June 21, 2015 Reply
  • 5 stars

    luv luv your strawberry cake recipe❤️❤️ I have to get a red pie dish like yours..
    Could you share the brand? Thanks in advance…jeanne

    - Jeanne Romine on June 15, 2015 Reply
    • Hi Jeanne, Wish I could be more helpful but I just checked and it doesn’t say anything on it. I bought it at the supermarket. Sorry!

      - Jenn on June 16, 2015 Reply
    • I got a red pan just like in the photo from Target.

      - Melanie Hines on June 17, 2015 Reply
  • This sounds so delicious and I am looking to make this right now. Can I use salted butter as I don’t have unsalted?

    - Iris on June 14, 2015 Reply
    • Hi Iris, Yes, that’s fine; just reduce the salt in the recipe to 1/4 teaspoon.

      - Jenn on June 14, 2015 Reply
  • 5 stars

    This is the first recipe I’ve tried from this site, and it is probably my favorite home baked cake of all time. Followed the instructions exactly and ended up with a perfect summery cake. Worked fine with King Arthur flour. I think it may have been benefitted by the quality of limited edition strawberries I picked up from Central Market. The 2 tbls of sugar seems like a lot when you’re pouring it onto the strawberries, but they really do need that much. This is one I’ll make several times this summer. Thanks!

    - L on June 11, 2015 Reply
  • 4 stars

    Hi Jenn,
    I have been using many of your recipes for my son and husband and all have been a success. I tried the strawberry cake for my nieces and it tasted good; however aside from the strawberries getting overlapped by the batter, does the type of pan make a difference in the sinking of the strawberries? I used a square pan. I did have a cake pan but since a deep dish pie pan was used in the recipe, I was a bit unsure.


    - Nabeela on June 8, 2015 Reply
    • Hi Nabeela, It would only make a difference if you used a different size pan than what was called for (the shape though does not matter). Hope that helps!

      - Jenn on June 11, 2015 Reply
  • 5 stars

    My question: I am really excited to try this recipe! I have a family member who does not eat eggs -any suggestions for a substitution for the egg in this recipe?

    - Kathy on June 1, 2015 Reply
  • Hi Jenn,
    Do you think I could substitute the strawberries with mango? Thanks, I am not sure if that would be wierd.

    - Leah on May 31, 2015 Reply
    • Hi Leah, Yes, I think that would work.

      - Jenn on May 31, 2015 Reply
  • Will the cake’s consistency be affected if I reduced the sugar to 3/4 cups instead? Because I’m baking for a friend whose son has ADHD. And I’m using a regular round 9″ cake tin, how should I adjust time temperature and bake time?

    - Camellia on May 22, 2015 Reply
    • Hi Camellia, You can reduce the sugar but the cake might taste a bit too tart. Cook time and temp will be about the same.

      - Jenn on May 24, 2015 Reply
      • 5 stars

        Hi! I tried with reduced sugar and the cake tasted just as great! I am wondering if I can adjust the recipe to 1 1/2 portion. Just to make the cake thicker? How should I adjust the time and temp?

        - Camellia on June 6, 2015 Reply
        • Hi Camellia, Cook time and temp will be about the same. Please let me know how it turns out :)

          - Jenn on June 11, 2015 Reply
          • Hi Jenn! I just tried baking 1.5 portion for this lovely cake! I used only 1 cup of sugar for this attempt and baked an additional 10 mins at 160°C. The cake is pretty well done, a bit too soft/moist in the middle. But overall, the feedback was great!

            - Camellia on June 21, 2015
  • Love this cake, I’ve made it a few times. I’d like to bring to a picnic in a few weeks. I need to double it, and would like to cut into squares to serve. What are your suggestions for pan size and cooking time?
    Thanks, love your recipes!

    - Bronwyn L on May 18, 2015 Reply
    • Hi Bronwyn, Glad you are enjoying the recipes! I would use a 9×13-inch pan; cook time should be about the same, maybe a touch longer.

      - Jenn on May 20, 2015 Reply
  • 5 stars

    This cake is so easy and a WOW at parties. Great for Brunches. Very refreshing and lite…perfect summer cake. I buy strawberries at Costco and when I notice we are not eating them fast enough I always make this cake!

    - Leslie on May 7, 2015 Reply
  • 5 stars

    very good and very delicious recipe and easy to make I use brown rice flour instead white flour it turn out very good.

    - Sarb on May 5, 2015 Reply
  • 5 stars

    Hi Jenn – I’ve made the Simple Summer Strawberry Cake twice now. It’s so easy and delicious. However, I don’t know what I’m doing wrong as both times, the strawberries sank to the bottom and doesn’t look like the one you have on the picture? Any suggestions on how I could make it look like yours? Thank you!

    - Shirley on May 2, 2015 Reply
    • Hi Shirley, Are you by chance using really large strawberries? If so, try cutting them smaller.

      - Jenn on May 3, 2015 Reply
  • 5 stars

    so easy and so super yummy! Thank you!

    - Leila on April 30, 2015 Reply
  • 4 stars

    This simple Strawberry Cake was really just that….simple, straight forward comforting flavor and texture. Will make again!!

    - Debbie Borgerding on April 23, 2015 Reply
  • 5 stars

    The cake is fantastic! I enjoyed it with a side of vanilla ice cream. Thank you Jenn for posting the recipe.

    - Vinn on April 17, 2015 Reply
  • Hello, a quick query: do you only butter the pan or butter and flour (which is what I usually do for cakes)? Thanks! And thanks so much for this website, I have discovered it recently, but it is totally my favorite!

    - Ilaria on April 16, 2015 Reply
    • Hi Ilaria, Glad you are enjoying the site! It’s only necessary to butter in this case because the cake is served straight from the pan.

      - Jenn on April 16, 2015 Reply
  • Hi Jenn,

    I made this last night and it looked beautiful and was easy to make, but it tastes quite dry. Could I have over mixed it?

    - Mary on April 10, 2015 Reply
    • Hi Mary, Sorry the cake came out dry. It’s a very moist cake so I don’t think over-mixing would cause the problem. Did you cut back on the butter or make any substitutions?

      - Jenn on April 10, 2015 Reply
      • No, although I have been known to cut back on the butter, I didn’t with this recipe. I had to go out for a few hours before dinner, so I did whip the butter and sugar, left it on the counter covered and then finished making the recipe a few hours later, would that make a difference?

        - Mary on April 10, 2015 Reply
        • Hi Mary, Probably not; I would try reducing the cook time a bit next time. Your oven may run a little hot.

          - Jenn on April 12, 2015 Reply
  • 5 stars

    I never tire of trying your recipes, Jen, they have never gone wrong! My boss and workmates loved this strawberry cake, my 3 kids wanted more of this.. I had to (which I was more than happy to do) bake this twice for a friend who never got to taste this the first time as the whole thing “melted in her daughters’ mouths”, love it!

    - Shella on March 29, 2015 Reply
    • 5 stars

      Can I use box cake mix.

      - Shelia Davis on May 3, 2015 Reply
  • 5 stars

    Made this and thought it was great. Used my KitchenAid mixer to do it. A photo of it was my first post on Facebook and it looks identical to yours. Thanks!

    - Melanie Hines on March 24, 2015 Reply
  • How funny! Don’t know which came first, but this looks like the same *exact* cake (picture and all) that is on Martha Stewart’s website… “Strawberry Cake.”

    - Annabel on March 22, 2015 Reply
    • Hi Annabel, Yes, you’re correct. The recipe was originally published in Martha Stewart Living many years ago and sent to me by one of my readers. (You’ll find the source and link cited over the recipe and on the printed recipe page.)

      - Jenn on March 22, 2015 Reply
  • 4 stars

    Hi I tried this recipe and my friends loved it.They are waiting for next cake.I loved your red baking dish too.would you share the brand name please.

    - nirupama on March 20, 2015 Reply
    • So glad you enjoyed it! I wish I could tell you the brand of the pie dish but it all it says is “Stoneware” — if it helps, I actually got it at the supermarket in the cookware section.

      - Jenn on March 21, 2015 Reply
  • 5 stars

    This is simple to make with ingredients I had on hand and strawberries that needed to be used quickly. It’s tasty and got rave reviews from my family.

    - Diane Z. on March 19, 2015 Reply
  • 5 stars

    I just made this and everyone loved it. Thank you!

    - Diana on February 28, 2015 Reply
  • I’m assuming I would thaw frozen fruit for this recipe, correct? Thanks, Julie

    - Julie on January 25, 2015 Reply
    • Hi Julie, You can defrost the fruit but it’s not necessary — either way will work fine.

      - Jenn on January 25, 2015 Reply
      • Thank you for getting back to me so quickly. I made it with frozen sweet cherries and just cut back the sugar in the recipe. Delish! I can’t wait to try it with other fruits.

        - Julie on January 26, 2015 Reply
  • 5 stars

    Hi Jenn,
    Can I use frozen berries for this cake.

    - Angie on January 14, 2015 Reply
    • Hi Angie, Yes, frozen berries should be fine.

      - Jenn on January 15, 2015 Reply
  • 5 stars

    Hi Jenn,
    Could I replace the strawberries with cranberries and how much should i use if so, thank you. :) L. Andrews

    - Linda Andrews on January 2, 2015 Reply
    • Hi Linda, I think you can replace the strawberries with about 1/2 pound fresh cranberries. Please let me know how it turns out.

      - Jenn on January 2, 2015 Reply
  • 5 stars

    I have made this cake now several times, and it has become a family and friend favorite. I’ve used strawberries the most, but have also used blueberries and a blueberry peach combination with great success as well. I frequently serve it with a butter cream sauce or a lightly sweetened whipped cream. Since I live in a higher elevation, sometimes cakes give me trouble and require some fiddling, but this recipe did not, and has been successful every time just as written. Thank you for a perfect recipe!

    - Jolie on December 14, 2014 Reply
  • 5 stars

    just made this cake and it was delicious! thank you for the recipe i shared it to my fb friends loooooooveeeee it!

    - Alida on December 7, 2014 Reply
  • 5 stars

    I made this strawberry pie the other day. I made a mistake by taking it out of the oven too early when I saw it was getting a little too brown. I should have just reduced the oven temperature and let it bake for full 70 minutes as stated in the recipe. The pie was not fully baked in the center :( However, the edges were fluffy and fully baked and tasted yummy :). I will try to make this pie one more time sometime this month.

    - Masuda on December 5, 2014 Reply
  • 5 stars

    Everyone loved the strawberry cake!! It was simple to make and quick to disappear… can’t wait to make it again.

    - KathywithaK on November 19, 2014 Reply
  • 5 stars

    I made this for my fiancé and his relatives – it was a hit! My fiancé can’t get enough of it!

    Only change I did was – using almond milk and blueberries. Best recipe! Thank you so much ((: can’t wait to try this with other fruits!

    - Siti on October 7, 2014 Reply
  • Hi Jen,
    I just found your website and I am inspired to try so many of your dishes. I need a brunch dessert tomorrow so I’m going to bake this cake (and can’t wait). I ususally don’t have milk on hand, do you think I can substitute it with almond milk?
    Thank you, Diane

    - Diane Owens on September 28, 2014 Reply
    • Hi Diane, Welcome to the site! I think almond milk will work just fine. Please come back and let me know how it turns out :)

      - Jenn on September 28, 2014 Reply
  • If I’m using a glass pie dish, would I use the same temperature setting for the oven?

    - Ana on September 20, 2014 Reply
    • Hi Ana,

      Great question. I would reduce the oven temp by 25 degrees to be safe.

      - Jenn on September 21, 2014 Reply
  • 5 stars

    Strawberry cake: can this be frozen?

    - Anne on September 15, 2014 Reply
    • Hi Anne, Yes, I think it would freeze just fine.

      - Jenn on September 15, 2014 Reply
      • Are you sure the strawberries won’t get mushy freeaing? I did use Italian Plums and it was delicious. Plan to make more of these cakes..Thank you

        - Anne on September 29, 2014 Reply
        • Hi Anne, They are already (pleasantly) mushy once baked, so it doesn’t make a big difference.

          - Jenn on September 29, 2014 Reply
  • 5 stars

    I made this cake for company as a breakfast coffee cake and everyone loved it. It was easy to make and I will definitely make it again and again. I’m thinking of trying frozen blueberries when fresh strawberries aren’t available.

    - Kathy on July 21, 2014 Reply
  • 5 stars

    Another home run. You and Ina Garten have made me look like a cooking goddess for family and friends. This says a lot as my family of foodies used to not let me in the kitchen! This cake is outstanding—thank you so much for your easy-to-follow, fresh, and stunning recipes. Trying this again with raspberries. You rock!

    - Jen on July 20, 2014 Reply
  • 5 stars

    I loved this cake!!! It was AWESOME! and my toddler and mom thought so too. My mom came upstairs to the second floor to ask me what I had in the oven and can she have some? Mind you, my mom has always been the cook/baker of the family. I doubled the recipe and made (2) 9 inch round cakes. I’m vegan so I left out the egg and added 1/3 cup apple sauce and 1 teaspoon sour cream. I also added 1 1/2 teaspoon of cinnamon. I also soaked the strawberries in Baileys Irish Rum Cream before placing them on top of the cake batter and sprinkling the sugar on the top. This was so so so good. And then I added more insult to injury (i.e. my hips) by whipping up some strawberry frosting using fresh strawberries. My son and I were licking the bowl literally. I need to make these into cupcakes. I was nervous about doubling the recipe but it turned out great. Thank you so much for this recipe Jenn. It was simply and easy. This is my new go to. I will try to adapt it and maybe do a strawberry shortcake like concoction.

    - Latoya Martin on July 17, 2014 Reply
  • 5 stars

    On July 4th. we were served Strawberry Shortcake at a party. The enjoyment lingered and when I read Jenn’s posting of Strawberry cake, I had a gut level feeling that this was going to be my “from now on” tweaking of a shortcake recipe. Last night’s dessert (and this morning’s breakfast) hit paydirt. I have a new “go to” whipped cream to serve with fruit based desserts, and it paired stunningly with this cake…1 cup heavy cream, 1/4 cup buttermilk, 3 tb. brown sugar, 2 tsp. lemon juice, 1/2 tsp. vanilla. Combine and chill the ingredients well, and whip to desired peak.
    Thank you Jenn for what you’ve shared

    - Jeff Winett on July 12, 2014 Reply
    • Hi Jeff, Your buttermilk whipped cream sounds wonderful. Thank you for sharing!

      - Jenn on July 13, 2014 Reply
  • 5 stars

    i altered the recipe a bit by using melted butter as i was using a whisk, this made my batter a lot thinner. I expected my strawberries to sink more because of this. However they all stayed at the top where i placed them.
    I enjoyed making and eating this recipe and is now one of my favourites.

    - Fatma on July 12, 2014 Reply
  • 5 stars

    I have to get in on these reviews. I made this with a pound of sliced strawberries that had marinated with sugar for an hour and was blown away by the total deliciousness. I have made it twice and had to stop making it because I ended up eating it for breakfast, having some after lunch with my tea and then, dinner! I am from SC and I do plan to make it using peaches. The peaches from SC are like eating cake they are so good, but the ones you buy in the grocery store here in NY, not so much. Perfect for this cake and will let you know how it goes. I am so happy everyone loves this and had great results.

    - Karen T on July 11, 2014 Reply
  • what type of sugar is used in this recipe? :)

    - Fatma on July 11, 2014 Reply
    • Hi Fatma, It’s regular granulated sugar.

      - Jenn on July 11, 2014 Reply
      • Thankyou :) ill try the recipe out it looks amazing

        - Fatma on July 11, 2014 Reply
  • 5 stars

    This cake was easy to make and yummy. With strawberries ripening so quickly, this was a great way to use them. I overlapped the strawberries on the top (probably used over 1 lb). My husband had it warm with vanilla ice cream; I had it solo and loved it.

    - Deb Eshelman on July 10, 2014 Reply
  • 5 stars

    I made this for a July 4th gathering and it was huge hit! I followed the recipe as written and found it to be the “just right” amount of sweet. Worked great with a little side of ice cream. Thanks for the great recipe!

    - Lori on July 10, 2014 Reply
  • 5 stars

    I made this for my 10 year old son, his friend, and myself. It was so good that the whole thing was gone within the day I made it! I prepared the recipe as is with the exception of not sprinkling sugar on top. The strawberries I used were very sweet and came out tasting like strawberry jam. I will definitely be making this again and very soon. I’m thinking peaches and raspberries combined next time. :)

    - Allison on July 10, 2014 Reply
  • 5 stars

    Omg this is the perfect summer receipt. I substituted stawberries for blueberries. It turned out perfect. So moist and delicious. I love making recepies that are simple and quick to make. Served it to friends asvpart of our sunday brunch. Everyone raved about it and wanted the receipt. Just one thing important to know you oven. It turned up the themp yo 375 degress as the other was just not hot enough for my oven.
    Really enjoying your website and the stories. Making cornmeal muffins tonight for dinner. Receipt sounds delicious.

    - AUDRA KORDERAS on July 10, 2014 Reply
  • can I use raspberries for this recipe too

    - glynis on July 9, 2014 Reply
    • Glynis,
      I made it with raspberries last week and it was a huge it at a neighbourhood gathering. Enjoy!

      - Carol James on July 9, 2014 Reply
  • 5 stars

    This an easy and delicious and a good way to use up any kind of extra fruit. I made it with blueberries and some nectarines, with a sprinkling of sugar in the raw on top. Excellent alone or served with a dollop of whipped cream. Good summer time dessert.

    - Claire on July 7, 2014 Reply
  • 5 stars

    I wanted to make something a little different than strawberry shortcake for a Fourth of July dessert and this fit the bill perfectly! The only change I made was to sprinkle turbinado sugar on the berries instead of granulated sugar – to give it a bit of a crunchy topping. We served with vanilla ice cream and it was a hit. The leftovers made for a nice breakfast. I will definitely make this again, possibly substituting blackberries or raspberries, and I might add some citrus zest.

    - Liesel on July 7, 2014 Reply
    • Love the idea of the turbinado sugar, Liesel.

      - Jenn on July 7, 2014 Reply
  • 5 stars

    Summer Strawberry Cake: Made this cake for the 4th. It was so simple to make and the flavor was very fresh. I will have this cake added to my permanent dessert rotation. Thanks!

    - Nan Wills on July 7, 2014 Reply
  • 5 stars

    A beautiful, simple dessert. Made it with some local raspberries a few days ago and everyone at the gathering loved it! Reminds me of something our grandmothers would have served. Just pure, simple goodness :)

    - Carol James on July 6, 2014 Reply
  • 5 stars

    I made this cake yesterday with fresh strawberries from our garden . Rather than to use the butter I used organic coconut oil it turned out so delicious , crazy good ! Thank you for sharing this recipe !

    - V. on July 6, 2014 Reply
    • Hi V, how much of coconut oil did u use for the above measurement? And do u think canola oil would work too?

      - suchi on June 30, 2015 Reply
  • 5 stars

    I made this for a Fourth of July party and it was a hit! This is one of the easiest and tastiest cakes I have ever made. The strawberries that I got were unfortunately on the tart side, so I macerated them before putting them on the cake to bake. It turned out really well. I will definitely be making this cake again!

    - Diana on July 6, 2014 Reply
  • 5 stars

    I had to make this! Used fresh buttermilk since I had some on hand, and served the cake with lightly sweetened whipped cream. Delicious! Very appealing photo of the cake in that red pie dish, too. Once again, thank you, Jenn!!!

    - Liz on July 5, 2014 Reply
  • 5 stars

    I made this cake for the 4th of July and it was so delicious!! Love this recipe! My family loved it too. From one foodie to another, thank you for all the great recipes you put out!

    - Rachel Clabaugh on July 5, 2014 Reply
  • I have this cake in the oven right now for a 4th of July party. All of my strawberries are now covered in batter with some even sinking to the bottom of the pan. The batter was very thick as you described it would be. Any idea what I did wrong? It does smell delicious though.

    - Jackie on July 4, 2014 Reply
    • Hi Jackie, the strawberries do sink a bit – some to the bottom. The batter rises up over them so they kind of fall into pockets. Should be just fine :)

      - Jenn on July 4, 2014 Reply
      • Ok. Thank you. It smells delish and I can’t wait to cut it. I have tried dozens of your recipes and there isn’t one that I haven’t loved and made repeatedly!

        - Jackie on July 4, 2014 Reply
  • Excellent not too sweet and I used not too ripe strawberries so I sprinkled them with the 2 tablespoons of sugar before hand and let them sit while I was making the batter, came out just perfect. So easy and quick. Thank you for this wonderful summer recipe.

    - Peggy Eifler on July 3, 2014 Reply
  • 5 stars

    Baked this tonight for myself and two grown sons. Served with lightly sweetened whipped cream and it was stellar. I made no alterations to the recipe and it turned out very light and the contrast between the tart berries and the sweet, but not too sweet cake was perfect. Definite winner. Thanks!

    - SCL on July 3, 2014 Reply
  • 5 stars

    I had a leftover strawberries I needed to use and this was a perfect match. I used some vanilla sugar I had on hand to sprinkle on top. Served with whipped cream. My 9″ cake pan is the dark metal so the cake was done in 45 mins after turning the temp down to 325. I love all things strawberry.

    - Danita on July 2, 2014 Reply
  • 5 stars

    This sounds amazing. I can’t wait to try it out.
    I love every single recipe that I have tried so far. If I’m ever in need of inspiration I always know where to look.
    Thank you for all your hard work. Its very much appreciated

    - Val Ferguson on July 2, 2014 Reply
  • Jenn….we don’t have fresh local strawberries right now. Past season and I don’t like the ones shipped in from California . Do you think a substitution of peaches would work? We are in Georgia and fresh blueberries and peaches are in season and are wonderful.

    - Janet on July 2, 2014 Reply
    • Hi Janet, I do think peaches would work, but a combination of peaches and blueberries might be better. The cake is quite sweet, so using tart fruit balances it all out.

      - Jenn on July 2, 2014 Reply
  • 5 stars

    Yummy and easy!

    - Arthur in the Garden! on July 2, 2014 Reply
  • Can I make this without margarine or butter?

    - Beth on July 2, 2014 Reply
    • Hi Beth, Unfortunately, I think it needs one or the other. Sorry!

      - Jenn on July 2, 2014 Reply
  • How do you think the cake would turn out with cherries instead of strawberries? Drowning in cherries right now.

    - Shayna on July 2, 2014 Reply
    • Hi Shayna, I think that cherries would be delicious. I’ve been imagining all the possibilities with this cake…peaches, blueberries, blackberries, etc. :)

      - Jenn on July 2, 2014 Reply

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