Fresh Strawberry Cake

Tested & Perfected Recipes

This strawberry cake is a great way to use up extra strawberries — and it’s one of simplest, most delicious cakes you’ll ever make.

Strawberry Cake

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. 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.

The beauty of this cake is that 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. The recipe was originally published in Martha Stewart Living in June 2005, though it has been modified just a bit.

Ingredients For Strawberry Cake

ingredients for strawberry cake

How To Make Strawberry Cake

Begin by combining the dry ingredients in a mixing bowl.

dry ingredients in mixing bowl

Whisk to combine and set aside.

whisked dry ingredients in mixing bowl

Beat the butter and sugar until pale and fluffy.

creaming butter and sugarAdd the egg and vanilla.

adding egg and vanilla

Beat to combine.

mixing egg and vanilla into batter

Add some of the flour.

gradually adding the flour to the batter

Mix to combine, then add some of the milk.

alternating the flour with the milkAlternately add the remaining flour and milk, beating until smooth. The batter will be quite thick.

finished strawberry cake batter in mixing bowl

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

spreading batter in pie dish

Arrange the strawberry halves on top of the batter.

topping the batter with strawberries 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.)

strawberries sprinkled with sugar

Bake at 350°F for 10 minutes, then reduce the heat to 325° and bake for about an hour more.

baked strawberry cake Cool the strawberry cake on a rack. Serve warm or room temperature, either plain or topped with sweetened whipped cream or vanilla ice cream.

Strawberry Cake

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Fresh Strawberry Cake

This strawberry cake is a great way to use up extra strawberries — and it’s one of simplest, most delicious cakes you’ll ever make.

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

Ingredients

  • 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

Instructions

  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 thick.)
  4. Transfer the batter to 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. Take can be stored at room temperature for several days, loosely covered.
  7. 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 Edamam

  • 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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Reviews & Comments

  • I’ve made this cake a handful of times and it is always perfect. I’m not a baker at all, but I can pretend to be one when I show up to parties with this 🙂

    • — Jake on May 23, 2019
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  • I made this last night but I used heavy cream (all I had in the fridge). It smelled divine in the oven, and only took 25 minutes at 325 in my oven. I thought it was a tad on the sweet side, I want to make this again soon, but maybe with 2/3 or 3/4 cup of sugar instead.

    • — Alexis Claire on May 22, 2019
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  • Yesterday, when I was dealing with my 4-year-old’s tantrum and my 5-month-old’s crying, I completely forgot about the milk. Dough was very thick and I thought I was doing it ok since you said it will be thick 🙂 well, the result is still awesome! It was a major hit today at my family gathering. Thank you!

    • — Ufuk navarro on May 22, 2019
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  • What might I substitute for milk if a guest is lactose intolerant?

    • — Bonnie on May 21, 2019
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    • Hi Bonnie, a number of readers have commented that they’ve successfully made this cake with non-dairy milk like soy or almond milk. Hope that helps!

      • — Jenn on May 22, 2019
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  • You are right Jenn, this was absolutely simple to make and delicious with whipped cream. It needs to be refrigerated though in order to keep for days, I went to have a piece this morning and there was mould forming on some of the strawberries. It really hurt me to have to throw away some of that yummy cake.

    • — Peter on May 21, 2019
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  • Just delicious! I doubled the recipe and used a 9 x 13 pan. Would definitely make again!

    • — Cindy on May 20, 2019
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  • I followed your recipe exactly except that I used salted butter. I found the cake to be dry because none of the juice from the strawberries dissolved into the cake. The flavor of the cake was good. The strawberries were delicious but they just didn’t add any juiciness or syrup to the cake. You have so many great reviews so I am wondering how we can improve it for me? The cake looked beautiful, smelled divine, but was dry. Any thoughts?

    • — Tamra Daw on May 20, 2019
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    • Hi Tamra, That’s a head-scratcher as the cake should definitely not be dry. Were the strawberries underripe? If so, they may not produce much juice. Is there any chance you overbaked the cake?

      • — Jenn on May 21, 2019
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  • My 9 year old daughter made this fabulous cake. I only helped her with the oven. This is definitely a cake that would be baked for many years to come. Thanks for sharing this wonderful recipe!

    • — Julia savage on May 20, 2019
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  • Would sour milk work? Thanks

    • — Joyce on May 19, 2019
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    • I don’t recommend it, Joyce – sorry!

      • — Jenn on May 20, 2019
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  • Definitely a 5 Star, my bridge club loved it, and the recipe went round the tables.

    • — Mary Ellen on May 19, 2019
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  • Delicious cake. Very easy

    • — MaryL on May 18, 2019
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  • This is such a delicious cake and so easy to make! This is my first time making it and it certainly won’t be the last while strawberries are in season here in California’s Central Valley I think you could use different fruits too, maybe peaches and blueberries. Thank you for such a yummy dessert!

    • — Jeanie on May 17, 2019
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    • Would margarine work instead of butter? Or coconut oil?

      • — Gina on May 20, 2019
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      • Hi Gina, a number of readers have commented that they’ve replaced the butter with coconut oil and have been happy with the cake. Hope you enjoy!

        • — Jenn on May 21, 2019
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  • Dear Jenn, Quick Question: I don’t have any milk in the house. Can I perpahs substitute Kefir or Greek Yogurt? Thanks for such a different and delicious recipe!

    • — Diane Sorensen on May 16, 2019
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    • Hi Diane, I don’t recommend it as the acidity might interfere with the leavening. Sorry!

      • — Jenn on May 17, 2019
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  • This was very easy and tasted so good with a dollop of whipped cream. Will definitely make again! Mine got done in 50 min after reducing heat. How long are we supposed to cool before serving? We couldn’t wait to taste it so only waited 20 min so it was still warm but delicious!

    • — Nancy A on May 16, 2019
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  • This is the perfect cake. I have made it with plums, pears, blueberries, and raspberries. Always delicious.

    • — Josseline Wood on May 16, 2019
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  • Quick question. See you have metric and volume measurements. Which one did you use? I love the precision of the metric but I don’t know if this is just a standard conversion of the recipe. based on the volume.

    • — Monica on May 16, 2019
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    • Hi Monica, I usually measure by volume when cooking, but using metric/weight is definitely more precise. (I add metric measurements to my recipes as I have readers from countries that use the metric system.) Hope that clarifies!

      • — Jenn on May 16, 2019
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  • So excited to make this cake with fresh seasonal local strawberries this weekend for Mother’s Day! Question- can I add blueberries in addition to the strawberries?

    • — Ellen on May 9, 2019
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    • Definitely!

      • — Jenn on May 10, 2019
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  • Not sure exactly why, but have temperature gauge in oven to regulate temperature…followed temperature directions…..350 degrees for 10 minutes, then 325 degrees..,,pulled cake out 15 minutes early, and it was over done – way too brown. It was placed on middle shelf? On regular “bake”?? Ideas? Thanks you!!

    • — Michele LaHam on May 1, 2019
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    • Hi Michele, So sorry you had trouble with this! Are you by chance using a convection oven?

      • — Jenn on May 4, 2019
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  • The title of this recipe says it all – it’s an easy and simple way to make use of the strawberries of the season, that just can’t go wrong! I’ve made this cake twice now and both times it’s turned out beautiful and delicious. My family really enjoy the berries, so I like to push them down into the batter as well as decorate on top, so that each piece is packed with fruit. This cake never lasts more than a couple of days!

    • — Sue H. on April 29, 2019
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  • I’ve made this cake so many times since I first found it last summer. It always comes out perfectly delicious and it’s such a nice alternative to strawberry shortcake.

    • — Barb on April 28, 2019
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  • Great results, especially considering how easy it is to make this cake. I cut the smaller strawberries in half and the larger ones in thirds. Some of them still sank, but the cake was still pretty. I wonder if tossing the berries in a little flour might help keep them afloat. I’ll definitely be making this again, and soon, as I don’t think anything will be left after 24 hours and there are only two of us! We didn’t have any any ice cream or whipped cream around, but I look forward to that addition next time. Thanks for an easy, delicious dessert recipe.

    • — Laura on April 21, 2019
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  • I’ve made this twice in the past week- once exactly as written and once doubled in a 9X13 glass dish as I saw others had done for a class party. Huge hit each time and many recipe requests. I made it with my four year old and she loved putting in the strawberries. This is very simply and easy but tastes much more complicated! Thanks so much Jenn for another winner!

    • — Sara on April 20, 2019
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  • I made this again last week for a family dinner. Delicious! I served it with a dollop of whipping cream and scattered some blueberries around the cake. It was an early spring treat and it looks so pretty!

    I can hardly wait for strawberry season here in June/July because I’m going to make two at a time each time I make this cake and freeze one to enjoy later. I did this last year and it’s a wonderful dessert to have ready in the freezer for unexpected or expected company! Since my oven bakes on the hotter side, I find the cake is ready after 54 -55 minutes instead of an hour at the lower temp. This is one of my favourites – thanks!

    • — Sandra H, Winnipeg on April 17, 2019
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  • I’ve made this recipe twice within the past month, it is sheer perfection! Such a perfect treat on a warm day, served with some homemade whipped cream, or vanilla ice cream, delicious!! I love this recipe!

    • — Marlene Negrete on April 11, 2019
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  • Hi,. Just made this with my kid’s. Delish. Would it work with apple chunks?

    • — Lorraine on February 18, 2019
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    • Hi Lorraine, Glad you enjoyed this! I actually have a very similar recipe that uses apples – you can find it here. 🙂

      • — Jenn on February 19, 2019
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  • Made this for my husband’s birthday last week and it came out AMAZING!! Plus, it’s SO pretty!! The strawberries didn’t sink to the bottom even though they were pretty big.

    This is the 3rd recipe I’ve made from your site and they’ve ALL been INCREDIBLE. Thank you, Jenn! I’m going to try your Chocolate Banana Bread today.

    My family is ecstatic. Can’t say the same about my waistline 😉

    • — Prerna on February 2, 2019
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    • LOL – glad you’re enjoying the recipes! 🙂

      • — Jenn on February 2, 2019
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  • I just made this cake today as dessert for our Australia Day BBQ 🙂 I used a mix of raspberries and blueberries on top and it smells divine! My only question was around the cooking times – I only needed to cook this for 40 mins and it was perfect – are the instructions for a fan forced oven? I am looking forward to serving this with freshly whipped cream tonight!

    • — Michaela on January 26, 2019
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    • Hi Michaela, Wow, that’s surprising that it only took 40 minutes to bake! Did you reduce the temperature after the first 10 minutes of baking?

      • — Jenn on January 27, 2019
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      • Hi Jenn, yes I sure did – I even used my new oven thermometer to make sure the temperatures were spot on. That’s why I thought maybe the fan force was the difference? Regardless, it was so yummy and I was complimented on it by all. I am currently making the plum version as we speak because my partner requested it!

        • — Michaela on January 28, 2019
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  • Hi Jenn. I tried this cake and my kids and I loved it. Thanks for this amazing recipe!

    My husband is vegan so can I substitute butter with vegetable oil? What can I use instead of egg and milk?

    • — Roula on November 25, 2018
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    • Glad your kids enjoyed this, Roula! I wouldn’t recommend oil here, but a few vegan readers have mentioned that they’ve used margarine, almond milk, and flax eggs, so you could certainly give it a try. (Please keep in mind that I’ve never tried it with these substitutions so I can’t guarantee the results.) Please let me know how it turns out if you try it! 🙂

      • — Jenn on November 25, 2018
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  • Hi Jenn. I will have a house full of guests (15, yikes!) next weekend and want to prepare and freeze some things in advance. Would this strawberry cake do well after freezing or do you think the strawberries would be mushy? I’ve made this many times but it was devoured before I had a chance to put a slice in the freezer!

    Thanks in advance and, btw, many of the items I am making next weekend are from your website. So, thank you!!!

    • — Debbie on November 9, 2018
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    • I do think you could freeze this cake, Debbie – the berries might not look quite as pretty once defrosted but nothing a little powdered sugar can’t fix. 🙂

      • — Jenn on November 12, 2018
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    • Easy to make and too easy to eat!

      • — Kristin Certain on March 11, 2019
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  • Can I ask if the measures are 1 & 1/2? (1-1/2) I don’t want to get it wrong. In the UK we use tablespoons and teaspoons!

    • — Hanna on October 22, 2018
    • Reply
    • That is correct, Hanna, it is 1 and 1/2 cups. Hope you enjoy!

      • — Jenn on October 23, 2018
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  • Because I love this cake so much, I doubled the quantity as a trial run (no fruit or sugar on top) using a 21cm round cake tin. Beautiful! Sliced it into 2 layers – one with jam while the cake was still warm, then later put icing on the 2nd layer. Then iced the cake with a butter icing. Fabulous!

    • — Karen on October 22, 2018
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  • Wonderful cake, so easy to make and absolutely delicious. One of my all-time favorite recipes!

    • — Mary Spear on October 19, 2018
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  • Can I make this into cupcakes? If so, how should I adjust the bake time and temperature?

    • — Serena on October 13, 2018
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    • Hi Serena, Instead of converting these to cupcakes, I’d recommend you use this recipe for strawberry muffins.

      • — Jenn on October 15, 2018
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      • Ohh yes, I’ve made those before, they were amazing!

        • — Serena on October 17, 2018
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  • Fabulously moist cake. I also did the topping with drained morello cherries and added a little almond essence to the cake batter – delicious!

    • — Karen Volpato on October 11, 2018
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  • Wonderful strawberry cake! I decided to cut the strawberries in slices because they tend to fall to the bottom when baking and make holes in the cake.

    • — Nathalie H on October 8, 2018
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  • I have been baking this elegantly simple strawberry cake once a week for several months now, at my mother’s request. She says she wakes many mornings dreaming of its fragrance wafting from the oven. It has become a fixture in our kitchen. I make exactly as written, only with the small addition of a small squeeze of fresh lemon juice in the batter and micro-planed lemon peel stirred in at the end. Wonderful with freshly whipped cream and a sprinkle of nutmeg.

    • — Colleen on October 4, 2018
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  • Delicious cake! It looks great, too. I served with fresh whipped cream.

    • — Corie on October 4, 2018
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  • Just like the description – easy and delicious. I made it as written and it was moist and had a wonderful strawberry flavor. Next time, peaches! So, so good!

    • — Virginia K on October 4, 2018
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  • Perfect summer cake. Light, quick, & easy, served with ice cream on a summer afternoon. Looks lovely with its red berries scattered along the top …. a recipe that always is asked to be shared.

    • — Monica L. on October 4, 2018
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  • This cake is wonderful but isn’t there a chocolate version I thought I saw one earlier but I can’t find it now?

    • — Susan on October 1, 2018
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  • Beautiful little cake. My five year old niece picked this out and we made it together. Made the recipe exactly, only variation being she felt it needed blueberries on top too and we baked it in an 8inch glass square pan. The whole house loved it and she was very proud. Great recipe!

    • — Jenna on August 17, 2018
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  • I make this cake often and it is always lovely. Has anyone tried it with apricots? Wondering if it will work as well…

    • — H on August 14, 2018
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  • A fantastic, easy recipe. Every time I have served this cake, guests have asked for seconds…and all but licked the plate clean. Have only used strawberries, but will use plums on the next go-round. Thanks Jenn…I’m a well seasoned cook, with a huge library of cookbooks, but will go to your blog first when looking for new ideas. I have never been disappointed.

    • — Vicki Pollack on August 14, 2018
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    • 😊

      • — Jenn on August 16, 2018
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  • This is a fantastic receipe. Easy to make and ALWAYS produces the most delicious cake. Everyone should try it.

    • — Leanne Neal on August 8, 2018
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  • This was a disaster!! What a waste of ingredients and time! 😔

    • — Dana Alvarado on July 31, 2018
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    • Sounds to me like YOU did something wrong. Our cakes turned out GREAT! So it’s not the recipe.

      • — irish Chef on August 3, 2018
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      • Thanks for another amazing recipe, Jen! You make me look like a more accomplished cook than i actually am. 🙏🏽

        Amazes me that some people could leave such a negative review when it’s obvious it was self error! There are literally hundreds of 5 star reviews here! Seriously, get a grip. 😏

        • — aurore george on August 9, 2018
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  • I made this recipe tonight with a couple variations…. I didn’t have any strawberries or eggs at home, however, I had blueberries picked directly from my mom’s house and I substituted the egg with a mashed banana… the results were amazingly delicious! I can’t wait to try the actual recipe! Thank you for sharing!

    • — Jenn S. on July 30, 2018
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  • Can you reduce the amount of sugar in the cake recipe only because some of my friends are diabetic and I won’t splenda

    • — Louise Bichler on July 30, 2018
    • Reply
    • Hi Louise, you can reduce the sugar by about 1/4 cup. I wouldn’t cut it any more than that or the texture will begin to change.

      • — Jenn on July 30, 2018
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  • Can this cake be frozen

    • — Louise Bichler on July 30, 2018
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    • Yes, it freezes nicely!

      • — Jenn on July 30, 2018
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  • I came across this when I googled for a cake recipe with actual strawberries baked inside the cake. Thank you so much for this!!! Made it for a family gathering today and everyone absolutely loved it. I live in a tropical country where fresh strawberries are very expensive, so I used frozen instead, and still it came out superbly delicious.

    • — Anne on July 20, 2018
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  • This cake is phenomenal! Can it be frozen? Will the strawberries degrade if I freeze this cake a week before serving it?
    Thanks!

    • — Mary Spear on July 17, 2018
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    • Hi Mary, it freezes nicely (and you won’t have a problem with the strawberries degrading).

      • — Jenn on July 17, 2018
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  • What a beautiful simple cake! It was light with juicy strawberries just bursting with flavor! Followed the recipe exactly as stated and came out perfectly! Thank you for all your wonderful recipes!

    • — Firoza on July 14, 2018
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  • 😉 I made the cake yesterday & had the sinking berry experience as well & figured my berries were too big. After reading reviews, turns out..I was right. Patting myself on the back, yes! I rarely follow recipes unless it comes to baking sweets, afterwards I go rogue. I am going to stick with the recipe base because it’s delicious & not too sweet! Thank you for sharing ♥️

    • — Kimberly on July 11, 2018
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  • okay… yet another recipe to rave to my friends about. As strawberries are not my favourite, made it with apples. Absolutely fantastic!! Will definitely make this again, just thinking of what other fruit can be used.

    Thanks so much!

    • — Nanners on July 6, 2018
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    • Peaches…yum!!

      • — Barbara Sparnell on July 16, 2018
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  • Another excellent Jenn Segal success story.
    I served this at a July 4th gathering tonight and had only crumbs left on the serving plate. I baked it in a tube pan and added blueberries with the strawberries to make it more patriotically red white and blue. Actually, it turned out red white and YUM.
    I filled the hole in the center with more blueberries and sprinkled the cake with confectionary sugar and served it with whipped cream. The tube pan made the cake look as though it came from a bakery.
    Bummer— no leftovers for morning snacking.

    • — Judi Berlin on July 5, 2018
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    • Did you double the recipe when you put it in the tube pan?

      • — Dee on February 9, 2019
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  • Isn’t it amazing how recipes that have been making the rounds for years keep popping up online although in some cases, with a wee bit of change in ingredients. I’ve been making a version of this berry cake since 2009 after seeing it on Smitten Kitchen who at that time had adapted it slightly from Gourmet magazine.
    Only difference in Ms. Perelman’s version is 1/2 cup less flour, a wee bit less sugar due to the lesser amount of flour, the use of both baking powder and baking soda, buttermilk instead of regular milk, and a baking temp of 400 for 25 – 30 mins.
    Either way, it’s a delicious cake as well as probably the easiest to put together. It’s become a family and friends favourite dessert in my home. I’ve made it with whatever berries might be in season with raspberries, with strawberries, or a mixture of raspberries, strawberries and blueberries being our favourites.

    Now of course I shall have to give your version a go as it’s great fun comparing one to the other as it’s the only way you’ll know which one might turn out to be the number one family favourite, the tried and true, or the new, without trying.

    Loving your cookbook btw, it really is a gem.

    Cheers!

    • — Joycelyn on July 3, 2018
    • Reply
  • I just finished making this for the third time. It is fantastic. The cake tastes amazing and the strawberries melted into lovely jammy goodness. Not too sweet, no icing to deal with, very light–this is the PERFECT summer cake. (last time I made this I swapped out about half the butter for applesauce–the cake was still buttery and delicious.)

    An absolutely delicious cake that I imagine could accommodate any ripe summer fruit. thank you.

    • — Beth Niesiobedzki on July 2, 2018
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    • Can you use frozen strawberries and could it be made in Bundt pan

      • — Louise BIchler on July 6, 2018
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  • Fantastic recipe. The flavor of fresh summer strawberries, the crunchy sugar topping, the moist butter flavored cake, all contributed to a tasty and satisfying dessert. All who tasted loved, and came back for more. Didn’t change a thing in the recipe.

    • — Vicki on June 28, 2018
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  • Would a 9″ springform pan work?

    • — Oksana on June 25, 2018
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    • Yes, Oksana, that should work. Enjoy!

      • — Jenn on June 26, 2018
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  • This was a great recipe, and then I ruined it for those of you looking for low-fat. To start with it was easier to use the whole cube of butter than take out such a small amount, and I added an extra egg and by accident had two egg whites I put in as well, to balance out the half a cup of plain Greek yogurt that I added, after beating the eggs and sugar for 3 minutes.And that totally fixed the dryness issue, yet left the cake light and tender. I followed all of the rest of the recipe as written, making sure I was heavy-handed with the baking powder as well as quite generous with both strawberries and the amount of sugar I put on top.
    The recipe came out a five-star winner – served with ice cream that evening and coffee in the morning. I absolutely will keep this in in my treasured recipes, filed under summer and easy! Thank you so much Jenn for your site here – it’s very helpful and creative!

    • — Jolinda Marshall on June 24, 2018
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  • Can this be stored in freezer if making in advance?

    • — Colleen on June 2, 2018
    • Reply
    • Sure!

      • — Jenn on June 3, 2018
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  • Wonderful light cake. Absolutely delicious with the strawberries. Looking forward to trying it with blackberries and peaches. I followed the recipe exactly as written.

    • — Mary Spear on May 30, 2018
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  • Can I use a pyrex 8″ square glass baking dish for this cake recipe? Or do I need to alter anything?

    • — Diane on May 29, 2018
    • Reply
    • Hi Diane, that should be fine; it may take just a minute or two longer to bake so keep an eye on it. Enjoy!

      • — Jenn on May 29, 2018
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  • This strawberry cake is delicious and tender with the perfect amount of sweetness….a definite 5 star recipe again! I followed your advice and used only small to medium berries to prevent them from sinking entirely into cake. Perfect outcome. I served cake warm with vanilla ice cream, using the leftover large quartered fresh berries on the side. Dessert is pretty enough to serve both family and guests. Expect rave reviews!
    Thank you for sharing another stellar recipe. I find myself going to your site first when looking for a new recipe and my menu collection has improved considerably. With your well written and evaluated recipes, I don’t need to be concerned about the outcome of trying new ones.

    • — Jennie Martin on May 29, 2018
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  • Do you think that these can be made as mini muffins? Recognize not much room for strawberry, but need “finger food” for a gathering.
    How long do you think to bake?

    • — Cheryl Wilk on May 27, 2018
    • Reply
    • Hi Cheryl, I actually have this strawberry muffin recipe I’d recommend. They can be made into mini muffins (I’d start checking them for doneness at about 12 minutes.) Enjoy!

      • — Jenn on May 27, 2018
      • Reply
  • This is a very easy cake to assemble, but boy-oh-boy, am I glad I took it out when I did, after 30 min at the 350 temp. Even then, it was very dark on bottom and a bit dry. Tastes good though!

    • — Gogogramma on May 23, 2018
    • Reply
    • The recipe tells you “Bake for 10 minutes, then reduce the heat to 325° and bake for 60 minutes more. You didn’t see this?

      • — Irish Chef on August 3, 2018
      • Reply
  • I made this the other day and got rave reviews from the family. It has lots of flavor and is very easy to make. Definitely recommend.

    • — Karin on May 22, 2018
    • Reply
  • This turned out delicious and perfect! Thank you for a great recipe! Will be making this again soon!

    • — Sandy on May 13, 2018
    • Reply
  • We truly enjoyed your recipes, and this is a favourite.

    I’d like to try this recipe using chopped rhubarb instead of strawberries. Would this work, and if so, what quantity of rhubarb would you use?

    • — Catherine V. on April 29, 2018
    • Reply
    • Glad you like it, Catherine! 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 April 30, 2018
      • Reply
      • Your suggestion worked well. I used sliced rhubarb and smaller chunks of strawberries, enough to cover the top of the batter. The sugar added to the top of the cake batter helped with the tartness of the rhubarb. Thanks for your suggestion!

        • — Catherine V. on May 1, 2018
        • Reply
        • Glad it turned out nicely -thanks for the follow-up!

          • — Jenn on May 2, 2018
          • Reply
  • Made this so many times. After dinner parties – people love it. Great way to use up berries.

    • — Audrey on April 25, 2018
    • Reply
  • When strawberries are not in season, could I use frozen berries? Thanks!

    • — Mia on April 13, 2018
    • Reply
    • Yep – that’s fine – hope you enjoy!

      • — Jenn on April 14, 2018
      • Reply
      • Should the frozen strawberries be thawed or can I just throw them in still frozen?

        • — Sophie on May 16, 2019
        • Reply
        • Hi Sophie, they don’t need to be thawed prior to being used. Hope you enjoy!

          • — Jenn on May 17, 2019
          • Reply
  • Hi Jen, how can I prevent my strawberries from sinking? Sometimes they are just missing from the top! 😂

    • — Shannon TAY on April 1, 2018
    • Reply
    • Hi Shannon, Sorry to hear you had a problem with the strawberries sinking. Did you use really large strawberries? If so, try cutting them smaller. Also, keep in mind that you will get a little sinking– the batter rises up a bit over the strawberries so they may kind of fall into pockets.

      • — Jenn on April 2, 2018
      • Reply
      • Could buttermilk be used in place of regular milk?

        • — Cheryl on May 16, 2019
        • Reply
        • I don’t recommend replacing the milk with buttermilk, Cheryl – the acidity in the buttermilk may affect the leavening. Sorry!

          • — Jenn on May 16, 2019
          • Reply
    • The strawberries sank for me too. Not a strawberry in sight. The strawberries were small, so not too heavy. Could this be because I used margarine instead of butter?

      • — Joy on July 9, 2018
      • Reply
      • Hi Joy, Yes, I think that could have an impact.

        • — Jenn on July 11, 2018
        • Reply
  • Baked the cake last night, it turned out nicely but a little dry. I bake it at 350 for 10 min and 325 for 35 min. More milk maybe?

    • — TS on March 28, 2018
    • Reply
    • Hi TS, sorry to hear this turned out a bit dry. Did you cut back on the butter or make any substitutions? When you measured the flour, did you spoon it into a measuring cup and level it off with a flat edge?

      • — Jenn on March 29, 2018
      • Reply
      • Hi Jen. No cut back in butter, but I did cut back in the sugar a little bit. I used a little more than 3/4 c. Spoon flour and level off like i always do. So I’m not sure what it is.

        • — TS on March 30, 2018
        • Reply
        • That’s a bit of a head-scratcher – While you didn’t cut it back drastically, using less sugar than a recipe calls for can impact the texture (as sugar does add some moisture). The only other thing that I can think of, although you baked it according to the recipe, is that perhaps it was a bit overbaked.

          • — Jenn on March 30, 2018
          • Reply
          • What do you suggest to add in place of the sugar that I wanted to cut back to keep the cake tender and moist? I will try again and cut back the baking time to see if that help as well. Thank you for helping me trouble shooting 🙂

            • — TS on March 30, 2018
          • Unfortunately, there’s really no good substitute for sugar here. I’d just cut back on the baking time and see if that does the trick. 🙂

            • — Jenn on March 31, 2018
  • I need for this cake to serve 12. Could I double the recipe and bake in a 13 x 9 pan?

    • — Kay on March 24, 2018
    • Reply
    • Yes, that should work. The baking time may be a minute or two longer; just keep an eye on it. Hope you enjoy!

      • — Jenn on March 25, 2018
      • Reply
  • I made this cake for a potluck, it was a bit hit! Absolutely delicious, everyone wanted the recipe. Have you tried this using any different kinds of fruit such as blueberries or peaches?

    • — Sandra Wilkins on March 23, 2018
    • Reply
    • Hi Sandra, Glad you enjoyed it! I’ve made it with both peaches and blueberries and they were both delicious.

      • — Jenn on March 24, 2018
      • Reply
  • I made this dessert last night, with a couple of mistakes: 1) I used a spring form pan instead of a pie plate, 2) I think I used the wrong size…. 3) Since my spring form pan was too big, the batter was too thin and so I had to make a second batter in a rush!! 4) I forgot to sprinkle the sugar on top 🙂
    Was this a disaster in the making?
    No! It was delicious and everyone loved it. I served it with vanilla ice cream, but it was just delicious on its own.
    Thank you Jenn for all your recipes, I will make this one again for sure!

    • — Caroline on March 19, 2018
    • Reply
  • Tried this recipe twice. It was a hit with friends and family. Trying it out again today

    • — Zenab on March 8, 2018
    • Reply
  • I love this cake. I often make it during the summer when I want to include fresh fruit in a light (but substantional) dessert. This cake is simple to put together and the results are always delicious – not too sweet and just right with a little bit of sugar sprinkled on top before baking. I can whip this up in no time which is always what I’m looking for when I have company. Dairy doesn’t agree with me so I sub orange juice for the milk and I find the results wonderful.

    • — Dana Vedier on March 1, 2018
    • Reply
  • Hi Jenn! How deep does the pan have to be for this cake? Do you think a 9-inch ceramic tart/quiche pan would work? Thank you!

    • — Flo on January 15, 2018
    • Reply
    • Hi Flo, it should be at least 1 1/2 inches deep, so if your quiche pan is that deep, it should fit the bill!

      • — Jenn on January 16, 2018
      • Reply
  • Can you use frozen strawberries?

    • — Carol Lamomd on December 7, 2017
    • Reply
    • Sure, Carol. Enjoy!

      • — Jenn on December 7, 2017
      • Reply
  • I made this beautifuly simple cake with my granddaughter. It’s delicious as is no substitutions are necessary! We ate it with homemade vanilla ice cream – splendid!

    • — Shelley on December 5, 2017
    • Reply
  • This is a wonderfully delicious & light cake. I have even made it with blueberries. Sweetened whip cream goes great with both versions.

    • — Corie Turley on November 30, 2017
    • Reply
  • My daughter absolutely loves strawberry shortcake – so I used this over the summer as her birthday cake! I made 2 of them, and found a recipe for a sturdy whipped cream frosting. and made this into a strawberry layer cake – turned out great, and my strawberry-loving daughter LOVED it! (I’ve attached the link to the frosting recipe I used)

    http://allrecipes.com/recipe/140837/sturdy-whipped-cream-frosting/

    • — Becky Douglas on November 30, 2017
    • Reply
  • This cake is absolutely awesome and very forgiving! The first time I made it, I accidentally added a full stick of butter, and it was still amazing. I made it for a friend, who requested the recipe and then made it for several of her friends, who also requested the recipe and have since raved about it. This cake is a winner!

  • I’ve made this cake several times. Strawberry is my favorite. I’ve tried it with blueberries too. Perfect as is. Didn’t change a thing.

    • — Janie on November 29, 2017
    • Reply
  • Hi.. I’m planning to bake this for my toddler’s birthday. Probably double the quantity to make 2 layers?
    What frosting would go well with it?

    • — Stv on October 24, 2017
    • Reply
    • Hi Stv, I’ve never made it that way, but I think a layer cake would work. You could go with a simple cream cheese frosting, or if you want something more strawberry-ish, you could try something like the icing for this cake.

      • — Jenn on October 24, 2017
      • Reply
      • Thank you for your reply!! I’ll let you know how it goes 🙂

        • — stv on October 30, 2017
        • Reply
  • I made this in a heart shaped pan and it turned out perfect and beautiful! Thank you!!

  • I made this simple summer strawberry cake over the summer. My significant other and I thought it was absolutely wonderful! Moist, elegant, and slightly rustic at the same time. And, it looks pretty! I served it with vanilla ice cream but I’d prefer whipped cream next time since it has similar flavors of strawberry shortcake. Read the directions carefully, though…the baking temperature is reduced after 10 minutes in the oven.

    • — Kristin on September 19, 2017
    • Reply
  • This recipe was my go to all summer! Easy to make and a crowd pleaser every time! Truly enjoyed baking this one, even during a heatwave!!

    • — Jesse on September 18, 2017
    • Reply
  • I love this recipe! I make it with dark chocolate chips in the batter and top it with fresh whipped cream. Every recipe of yours is delicious! Thanks for posting!

    • — Molly Hopp on September 18, 2017
    • Reply
  • I made this cake when I moved to California and with strawberry season here and the ample amount of large juicy strawberries I couldn’t pass up making this cake! I love it! So simple and easy. We eat it at breakfast as well warmed up a little bit and with fresh whipped cream. I might add blueberries and or raspberries in the future but for right now I’m all about the strawberries! Thank you for sharing

    • — Priscilla on September 14, 2017
    • Reply
  • This cake is simple to make and presents well. I made this for company to rave reviews – I will not be making regular strawberry shortcake again. This is so much better. Tip – make it in a solid red ceramic deep dish pie plate with ruffled edges – gorgeous!

  • Made this very simple but very delicious cake a number of times and each time it’s been a winner!

  • Delicious! I love how simple it is to make. It also has a wonderful crackly sweet top that is a great conrast with the rich cake.

    • — Mindy on August 31, 2017
    • Reply
  • This was great! And I even accidentally threw in a whole softened stick of butter. I did not halve, but quartered the strawberries and instead of measuring, pretty much packed the top with strawberries. It was wonderful! Awesome served with whipped cream or vanilla ice cream! Perfect amount of sweetness if you top it with one of those. Loved the texture tooo! Similar to a coffee cake.

    • — Peggy Martin on August 15, 2017
    • Reply
  • I’ve made this with strawberries several times and it was excellent – thank you! Now I happen to have a half crate of peaches I’d like to substitute. How many peaches should I use?

    • — Joanne on August 2, 2017
    • Reply
    • Hi Joanne, Glad you like the cake! Regarding the number of peaches you need, it depends on the size of your peaches, but, like the strawberries, you’ll want about 3/4 lb. Another cake that uses peaches, in case you’ve got a surplus, is this one.

      • — Jenn on August 2, 2017
      • Reply
  • Delicious! I made it 3 times in one week. My 7 yr old loves to help too.

    • — Lisa on July 26, 2017
    • Reply
  • Has anyone made this using browned butter and if so, how much did you use and did you freeze the browned butter then bring it back to room temp? Thank you!

    • — RosesRBleu on July 15, 2017
    • Reply
  • This is an excellent cake with a delicate but sturdy crumb. I made this with no fruit baked in, since I made it as a base for strawberry shortcake, and it was perfect.
    When the cake was cool, I cut the cake in wedges and sliced those horizontally, piled on fresh sliced strawberries and whipped cream topped off with some mint leaves.
    4th of July perfection!

    • — Marina on July 5, 2017
    • Reply
  • Thank you for this wonderful recipe. I have made it so many times — varying it a little to suit my needs every now and again. It is incredibly reliable and forgiving — I have doubled it for a 1/4 sheet pan as well as an angel food pan. I have frozen it ahead. I have made it 2 days ahead and left it covered. I have grated orange zest into the batter. I have folded blueberries and sliced strawberries into the batter (1st tossing them in a bit of APF to prevent sinking)… Just a marvelous recipe in its simplicity and delicious flavor. The only thing I consistently do to divert from your recipe is to sprinkle the top of the batter with sparkling sugar instead of standard white. It’s an A+ every time. (I have even shared it on Facebook b/c I love it so much! 🙂

    • — Julie on June 30, 2017
    • Reply
    • Great suggestions, Julie. Thank you!

      • — Jenn on June 30, 2017
      • Reply
    • What is APF to prevent sinking?

      • — bernice on May 16, 2019
      • Reply
      • All-purpose flour. 🙂

        • — Jenn on May 16, 2019
        • Reply
  • Nice cake, nothing special. Needs cream or icecream. Strawberries tasted more like jam than fresh fruit. If I make again, would use different fruit.

    • — Susan Ridgway on June 28, 2017
    • Reply
  • Does this cake freeze well? Thank you:)

    • — Claudia Yancheson on June 26, 2017
    • Reply
    • Yes Claudia, I think it should freeze nicely!

      • — Jenn on June 27, 2017
      • Reply
  • Picked strawberries with my 13 year old Grandson- came home and we made this cake together. It was simple , fun and DELICIOUS- we made 2 more! He even asked for a copy of the recipe to take home.
    Vanilla Ice cream with this is a must.
    I also made with raspberries- Yummy as well. (Convection bake 325- 55 mins)

    • — Gramma Susan & Drew on June 22, 2017
    • Reply
  • This is a delicious cake but how to avoid strawberries sinking to the bottom of the cake? Unfortunately all my strawberries sunken to the bottom despite I rigorously followed the receipe:/

    • — Marsha on June 20, 2017
    • Reply
    • Hi Marsha, Sorry to hear you had a problem with the strawberries sinking. Did you use really large strawberries? If so, try cutting them smaller.

      • — Jenn on June 20, 2017
      • Reply
      • Hi Jenn thanks for your response. I used quite large strawberries but had a few little ones and the little ones sunken as well. My baking dish was quite deep though maybe this is the case? I will try to use a shallow dish next time hopefully this will help? I was also thinking about adding the strawberries a bit later when cake has been in the oven for some time?

        • — Marsha on June 21, 2017
        • Reply
        • As long as you used the correct sized baking dish, the depth shouldn’t present a problem. Keep in mind that you will get a little sinking– the batter rises up a bit over the strawberries so they may kind of fall into pockets. I don’t think it’s necessary to add the strawberries later (as you don’t want to be opening the oven unnecessarily while the cake is in there). I would just make sure you cut them fairly small next time.

          • — Jenn on June 21, 2017
          • Reply
  • Just made this. Oh my goodness!!. So easy and so beautiful. Shared with several friends who absolutely loved it. Served with home made whipped cream. Holds up well for a few days, Moist and delicious !!

    • — Jane Johnson on June 16, 2017
    • Reply
  • This genuinely might be the best cake ever. It was delicious warm and delicious at room temperature. My friend is the head chef at the Capital Club in Atlanta, and he raved about it.

    I cooked it in an 8″ square pan, and it cooked perfectly and right up to the top of the pan. Otherwise followed instructions exactly.

    Thank you for yet another winner.

    • — Ally Taft on June 3, 2017
    • Reply
  • Excellent. Easy. Everything except berries was on hand. Better than shortcake in my humble opinion. Thanks.

    • — Vicky on June 1, 2017
    • Reply
  • I have made this delicious and easy cake so many times since last summer when I first discovered this recipe on Jen’s link. Everyone just loves this cake exactly how it is. If you haven’t tried this recipe yet, do so this summer. You won’t be disappointed.

    • — Diane on June 1, 2017
    • Reply
  • Made this Cake for a Memorial Day B-B Q dessert. I added some leftover blueberries I had on hand in between the strawberries to give it that red, white & blue look. Served with whipped cream. Simple to make and all enjoyed but I felt it absolutely needed ice cream or whipped cream as it was on the dry side. Made it a second time and quartered the strawberries (found 1/2 sized pieces a bit too large), added 1/2 teaspoon lemon oil to the softened butter while beating with sugar, and used whole milk not reduced fat. I hoped by increasing fat, and not altering recipe too much, I might increase moisture in cake. It was moister and really delicious with that hint of lemon yet still a simple cake to make.

    • — Kathy on June 1, 2017
    • Reply
  • Delicious and so easy to make. Thanks!

    • — M Richardson on May 31, 2017
    • Reply
  • Looks like a great recipe!

  • I’ve made this cake countless times now and it always pleases everyone! So simple and so yummy. I also have made this compatible for my son who has a milk allergy (by substituting rice milk and vegan margarine) and it still turns out great!

  • This was amazing I’m so happy I found a dessert that everyone in my family liked. Thank you again for this amazing website

  • A perfect summer cake! So easy and so delicious – strawberry shortcake with 1/3 of the effort! Best on the first day made, but it doesn’t last much beyond that. 😉

  • Any advice for doing this as muffins or cupcake size?

    • — Angela Marie Broaddus
    • Reply
  • Thanks for sharing this perfect article. Minimum time is required, It is too easy!!!!!!!

  • This cake is so easy and quick to make, and it tastes wonderful. I tried to use whole wheat pastry flour, olive oil instead of the butter, and a flax egg, and it is still delicious. I prefer the original version 🙂

  • Baked double the quantity as a birthday cake. It came out beautiful. The tang of the berry is the perfect foil to the cake. I usually serve it with a little whipped cream and honey. I’ve been wondering if it’s possible to incorporate more strawberry into the cake? Sometimes just on the top feels like not enough strawberry.

    • Glad you like it Gayatri! I would stick with the amount of strawberries in the recipe. Using more will make the cake soggy. If you’d like, you can serve more on the side with whipped cream for dipping.

  • First time I made it with strawberries, so good – like shortcake. This time I made it with blackberries and it didn’t disappoint. Easy to make.

  • While looking for a strawberry cake recipe for a birthday, this one popped up in my search. Although not a birthday cake in the traditional sense it caught my attention being so pretty and easy to make. So I jumped right in and made it about an hour ago! It came out exactly as described and pictured. Delicious! I look forward to making it with peaches and other berries! Thank you!

  • My cake texture and taste were “not right”. I used soy milk. light butter and turbino sugar. Has anyone else substituted ingredients and had an issue with the taste? Is this one is those recipes you can not skimp on fat?

    • Btw I’m sure I made many errors in this recipe and when followed it’s fabulous but I am lactose intolerant and on weight watchers. I was hopping to have a bit and share the rest but it doesn’t appear I can do that this time 🙂

  • Made exactly as written … turned out awesome.

  • Even though it is only 22 degrees here today & this is said to be a summer dessert I could not pass up the fresh strawberries on sale this week at our local grocery store. I followed directions to a tee adjusting my baking to second from the bottom rack in the oven, 350 for 10 minutes, 325 for 25 minutes in a 9″ round cake pan. It came out perfectly moist & delicious. Thank you for a wonderfully easy recipe!

  • Do you think I could use a spring form pan instead?

    • Sure, I think that would work. Enjoy!

    • I have made it now in a 9 inch spring form pan and a 9 inch square pan and both worked fine!

  • My two year old daughter wanted to make a strawberry cake for her dad’s birthday, so we made this one together. It was really easy to make and delicious!! She had so much fun helping! We will definitely be making it again, and I’m eager to try it with other fruits.

  • I’ve made this recipe at least 4 times. Great every time. I need to try this with different fruits. I bet it would be great with cranberries since it wont be as soggy. Dusted with cinnamon and sugar. thanks

  • Dear Jenn, I’ve been dying to make this recipe for some time. Now I just have some frozen strawberries I’d like to use. Is it possible to adapt the recipe? Also, can I use a square 8″ silicone mold?? Thanks for your marvelous recipes!!

    • Hi Dianka, You can use frozen recipes with no changes necessary. And I haven’t tried this in a silicone mold, but I think that should work. Just keep your eye on it. Hope you enjoy!

  • so good and SO easy for a quick dessert

  • Delicious and so easy to make. I made it a few times this summer with fresh strawberries and again recently with frozen strawberries and both turned out great.

  • So easy and so good, a new family favorite! Really liked it as is topped with whip cream.. but next time, just because it reminded me of strawberry shortcake, I want to skip sprinkling with sugar so that I can top with additional sliced strawberries mixed with a little sugar (like for strawberry shortcake), and then top with whip cream!
    Yum 🙂

  • This is by far my favorite go-to summer dessert recipe! The only changes I’ve made is to add as many strawberries as will fit and to sprinkle confectioner’s sugar over the top before serving–makes for a lovely presentation. We love it just as it is and don’t add either whipped cream or ice cream.

  • Great recipe! the first time i made it, it was a touch dry, so I baked it for a little shorter than recommended (~50 minutes) the second time. I also have made it with half strawberries and half peaches and it was a hit. Very easy and straightforward instructions, but my friends and family were VERY impressed 🙂 This recipe is a keeper!

  • I got a coupon for a free pound of strawberries and wanted something new to do with them. Since finding this blog, it’s always my first stop when looking for new recipes and this sounded simple and I had all the ingredients on hand. The batter gave my thirty something year old hand mixer a real workout but it got the job done.

    I ended up baking the cake longer than instructed because the toothpick test kept coming up wet. After the cooling period we cut a slice and found it to be tasty but a bit dry which was my fault for over baking it. I put the rest in the refrigerator, then the next day I cut a slice and it had improved. The day after that it was even better.

    Thanks Jenn, this recipe is a keeper!

  • Hi Jenn

    This looks amazing but just need to check, is it Caster sugar or thick granulated sugar? And the over temp 175 is this fan assisted

    • Hi Leena, you need regular granulated sugar here, not caster sugar, and the baking temp is without the fan. Hope you enjoy!

  • Totally loved this delicious strawberry cake. Fun to make and tastes utterly delicious. This will be going on my favourite cake list to be made again and again….and will make it for special occasions too. It’s a fantastic recipe! Love it!!

  • Hello, Jenn, My cake was too crumbly. What did I do wrong? Also it took only 50 min to bake in my oven. Thank you in advance.

    • Hi Elina, I’m sorry to hear that the cake didn’t turn out quite right. Did you cut back on the butter or make any substitutions? Also, it sounds like your oven might run a bit hot.

      • Hi Jenn,
        Thank you for your answer. I used 6 tablespoons of butter as in recipe, but instead of baking powder I used baking soda. Could it be the issue?
        Thank you.

        • Hi Elina, Yes, that’s likely the cause. Unfortunately, baking powder and baking soda are not interchangeable in recipes.

  • Super easy, and delicious. Don’t wait for
    a special occasion to make it. Any soft fruit or berry works well.

  • This is a very lovely cake. It is simple to make, with few ingredients, and it has a comforting kind of homey feel to it. I made it yesterday for the first time and because there’s only one piece left, I will make it again today so we can all have another piece!

  • Hi Jenn,
    Just got some local peaches and would love to try your yummy strawberry cake with them. I do not have a scale, so would one cup of sliced peaches be the right amount to use?
    Thank you, Marion

    • Hi Marion, I think you’ll need more than one cup; I would just place them over the batter until the cake is mostly covered (like in the photo), and that should be the right amount. This plum cake recipe is almost identical and might be helpful.

  • 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.

  • I’ve already made this three times this summer and it comes out fantastic every time.

    • — Brenda Kimberlin
    • Reply
  • I made your summer strawberry cake the other night for a small dinner party. I served it with your strawberry and orange salad with citrus syrup (no mint) and fresh whipped cream. Like all your recipes, it was delicious and I was proud to serve it. I rave about you to friends because you offer terrific recipes, plus you are an educator. I sectioned an orange for the first time based on your instruction and now I’m hooked. Thank you for all you do. Now I have two questions for you: My strawberries sunk into the cake rather than staying on top when the cake was baked, like your photo. And I had to work at getting the cake out of the pan (9″ round coated metal) even though I buttered the pan. It came out perfectly, but it took a little effort. Any suggestions? Thank again for your help! Karen

    • Hi Karen, I’m so glad to hear you’re enjoying the recipes! Regarding the strawberries sinking to the bottom, two questions– are you using really large strawberries? If so, try cutting them smaller. Also, are the strawberries fresh or frozen? And, if the cake was sticking despite you buttering the pan, you may want to try a baking spray with flour like this one.

      • Perfect. Will try both of your suggestions, Jenn! Thank you …

  • Made this today and it was absolutely delicious. Super easy to make too. I thought it tasted a bit like pound cake so that helped make it a winner. Will try it with blueberries sometime and I am sure it will be just as great. Thanks for another winning recipe.

    • I have put in a handful of blueberries twice when I made it (fourth of july cake) and that worked just fine 🙂

  • I have made this cake 3 or 4 times last summer and it was delicious and a BIG hit with guests. The question I have is- I have some buttermilk to use up- can i use that here instead of regular milk? I

  • Love, love this cake.

  • This is a keeper. I’ve made this several times for the family and it’s gone by the end of the night. I will try to change it up and use cranberries.

  • Hello Jennifer, The strawberry cake using cake flour turned out to be really good and was very pretty. I will however try this same recipe with all purpose flour and see if there is a significant difference in taste.

  • Can I use cake flour, rather than all purpose for this strawberry cake recipe?

    • Hi Brenda, Based on the weight of the strawberries, I think all purpose flour is better suited for this recipe. If you only have cake flour at home and feel strongly about using it, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. If you do make it with cake flour, I’d love to hear how it turns out!

  • Can you make this ahead then freeze it?

    • Yes Sabrina, this should freeze nicely.

  • This cake is fantastic, so simple to prepare in no time at all. I made it twice over the memorial day weekend with no leftovers, my husband declared that I must make this cake all summer. The first time I made with no changes. The second time I added a little almond extract because that’s what’s you put in your outstanding strawberry muffins, added some chocolate chips and sprinkled the top with Sugar in the Raw instead of the white sugar. This is a keeper and have no choice but to make it often.

  • This is a very popular recipe at my house. I just wanted to note that it is a very forgiving recipe. I have forgotten the baking powder, the egg, and even the vanilla — not all at the same time though! – and it is still a very delicious cake.

    I have made this with strawberries, cut to size, and with raspberries. Going to try with blueberries today.

    I personally prefer less baking powder, makes for a denser cake. But no matter how I have made it, it is delicious.

  • Jenn,
    I’ve been itching to make this cake & it is on this week’s agenda with local berries. My question is, have you ever made it with Demerara sugar? I get really good results with it when making quick breads (like zucchini or pumpkin) and muffins. It makes the top extra crunchy but the inside is great. However, I have never used it in a regular cake recipe. Thoughts?

    • — Fran Antolina Bickel
    • Reply
    • Hi Fran, I have never tried the batter with Demerara sugar, so I can’t say for sure how it will affect it. You could certainly use it for the portion that gets sprinkled on top of the strawberries. If you prepare the whole cake with Demerara sugar, I’d love to know how it turns out!

      • I have made it with brown sugar when I was out of white sugar- the entire recipe with brown sugar not just the topping — and my children prefer the cake with brown sugar. I’ve made it about 6 times now.

        • That’s great to know it works with brown sugar Anne– thanks!

      • Hi, Jenn! I did it both ways & I think, for a cake, the regular sugar in the batter makes more sense. While the Demerara makes a nice crusty top with a tender interior, I think that contrast is better suited to a bread or a muffin. Sprinkling it on the top is sufficient. Also, the one with all Demerara sugar was made with fresh local berries (so VERY juicy) & the crusty top pulled from the berries a bit more, making it slightly less pretty. I think that would be less ‘pronounced’ with the same berries & the less crusty top. Sooo, as usual, the recipe is perfect as written, IMHO!

        • Thanks for the full review Fran — definitely helpful for other readers!!

  • Jennifer,
    I made this cake yesterday with my granddaughter. Another wonderful recipe!!! Everybody loved it! I’m thinking that the next time that I make this one that I might add a couple tablespoons of Grand Marnier. If I do that, should I reduce the milk by a like amount?

    Thanks again for all of the wonderful recipes that you are kind enough to share with all of us recipe challenged folks!!!!!

    • Hi Jim, So glad you enjoyed it! I think the Grand Marnier would be delicious and, yes, good call to reduce the milk by the same amount. Please let me know how it turns out.

  • Great recipie.Already made once and everyone loved it. 🙂 If I want to double the recipie,what size round pan should I use..? Thanks. Meenal

    • Hi Meenal, I’m glad you like the cake! I would use a 9×13-inch pan; cook time should be about the same, maybe a touch longer.

  • This cake is the perfect complement to any dinner. If you are looking to impress your guests or family without having to work too hard you have found the right recipe.

    Thank you again Jenn.

    Sara

  • Does Stevia work as well as sugar in this recipe? This diabetic loves anything strawberry! Didn’t rate the recipe because I haven’t made it yet!

    • Emma, I’ve never tried this with Stevia (or any product like it) so I couldn’t say for sure- sorry! If you do prepare it with Stevia, I’d love to know how it turns out!

  • Often the best desserts are the simple ones, and that’s what I found with this recipe. Delicious! It couldn’t be easier to prepare…and it was lovely in presentation. I’m going to try it with other fruit this summer…what a great recipe to use with whatever fruit is in season!

  • I made this cake for the lovely ladies of my Bible study group. Since they are a forgiving group of ladies I am confident in trying new things on them . But when I prepare your recipes there is never any forgiveness needed. Instead, I receive much praise!!! This cake is lovely. It seems much like a strawberry shortcake. It was very easy to prepare and baked up beautifully!!! I served it fresh whipped cream and I had no leftovers. I definitely will be putting this in my baking repertoire !!

  • I have made this cake 3 times within 2 weeks already for birthday’s. It is so delicious and easy to make. I did not change a thing and it comes out perfect everytime. The aroma in the house when it’s baking is heavenly.

  • This cake is fabulous!!!!!!! My kids favourite and mine too ? I would like to bake this as muffins.. Is that possible? For how long and temp?

    Thanks!!
    Sherlyn

    • Hi Sherlyn, I would suggest using this recipe for strawberry muffins instead. Hope that helps!

  • Hi
    I’m looking to made a 2-layer strawberry cake. Do you think this recipe would work, or is it too heavy? Thanks for any input

    • I think it would probably work. Please let me know how it turns out if you make it!

  • Great, easy recipe. It turned out delicious. I had the giant strawberries so I cut them a bit too small so the cake rose over them. I also set the timer for 10 minutes to turn the oven from 350 to 325. I reset the timer and forgot to turn down the oven until 15 minutes later. It still turned out great.

    I am going to try this next with the Morello cherries from Trader Joe’s as cherries are my favorite fruit. I think I will cut them in half.

    My wife also loved this cake.

  • Hi Jenn,

    I would like to avoid eggs if possible. Can you suggest a good substitute for egg or any alteration to the recipe to skip the egg?

    • Hi Archie, I don’t have much experience with egg substitutes but here’s a link with some options: http://www.thekitchn.com/5-vegan-substitutes-for-eggs-in-baking-tips-from-the-kitchn-136591. Hope that helps!

      • Just made a vegan version with Miyoko’s cultured butter, vanilla almond milk and a flax/chia “egg”–there was a flax powder/chia seed mix I had on hand so mixed 1tbs of that w 3 tbs water. It turned out great (maybe a little less dense than if it wasn’t vegan).

  • Excellent recipe. Simple yet delicious. Looks very attractive too. I made it for Easter egg hunt party and this desert was perfect for the occasion. I served it with a scoop of ice cream topped with fresh strawberries. This dish was GONE within a few minutes and people were asking for more! Thanks for the recipe.

  • Hi jenn! I’ve made so many of your recipes and they are all fantastic!! My goal is to make all of them. I made the strawberry cake and again was so excellent, however I made it in a 9×9 cake pan and the cooking time was only 30 mins for me. Are you sure on the cooking time? Seems way too long.

    • Hmm… did you reduce the oven temperature to 325 after the first 10 minutes of baking?

      • Hi Jenn, yes I did reduce the temp to 325. I baked it in a 9×9 cake pan but it only came up halfway in the pan so it only took 30 mins to cook.

        • Feel free to check it sooner, Denise, but I’ve never had an issue with it overcooking.

  • Jenn,

    This cake looks so awesome! Is it possible to make it in tiny aluminum loaf pans? I’m participating in a bake sale fundraiser and this looks like a cake that will get people salivating.
    Much aloha for all your beautiful recipes and the love that shines through them!
    Cathy

    • Cathy, I think you could get away with that, but will need to adjust the cooking time. Let me know how they turn out!

  • Thanks for a great recipe! I made it vegan friendly by removing the egg and dairy milk. I replaced it with 3/4 of coconut milk, 4 tbsp of coconut oil and 1 tbsp of apple cider vinegar. So delicous 🙂

    • I just made this again, I love this recipe so much. I forgot to say I left out the butter too, so no butter, eggs or dairy – just the coconut milk (3/4 cup) and coconut oil (4 tbsp) as mentioned 🙂

  • Hi Jenn,
    Would freeze dried strawberries work instead of the fresh ones?
    Thanks! Sarah

  • Dear Jenny,

    Can I substitute frozen cherries for this cake?

    • Yes Kerena, that should work. However, because the cherries are a little heavier than strawberries, they may sink to the bottom a bit.

  • Dear Jenny,

    I made this strawberry cake today. The cake is nice and moist. But the cake easily fall apart when I cut it. Is this right?

    Thanks.
    Connie

    • Hi Connie, That doesn’t sound right. Happy to help troubleshoot. Did you make any substitutions?

  • Can I substitute apples for strawberries and turn this into a Fall cake?

  • Could you substitue cranberries?
    Thank you!

    • Hi Libby, I think fresh cranberries would be too tart in this cake. Sorry!

  • Hi, Jen! I made your cake this morning with frozen raspberries and strawberries. So easy and super delicious! I followed the rest of your recipe exactly! My boyfriend and his parents loved it! Thank you! 🙂

    • — Hannah, an Australian in Belgium
    • Reply
  • Great recipe! I switched out a bit of butter for olive oil and it gave the cake a nice crispy texture on the outside, and very soft on the middle (great cake making secret to try! a bit of olive oil)

  • Wonderful dessert! Not too sweet and it was great with gluten-free flour. No one even knew it was gluten-free!!!

  • Hi Jenn,
    I’m new to baking and loved the recipe. The cake was tasty but a bit soggy on the bottom, even after cooking for well over an hour. Could my oven be running too cold?

    • Hi Peter, Sorry the cake came out soggy. You might have just had very juicy strawberries. Were they fresh or frozen?

      • The strawberries were fresh and fairly big. I did mash up a few extra strawberries and added them to the batter. Could that be the problem?

        • Yes, that would do it 🙂

  • Thanks for another great recipe! My first time trying this. My husband loves it! I used frozen Strawberry’s… For the 1 cup sugar+ 2 Tbls… I used brown and sprinkled white on top. I also from one one of your reviews, added the dollop of sour cream to keep the cake moist.

  • Can this recipe be made with frozen strawberries?

    • Hi Susan, So sorry for the late reply. And, yes, it can be made with frozen strawberries.

  • Absolutely delicious! So simply and everyone loves it! Thank you!

  • 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.

  • 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.

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

    • Hi Mary, did you use the same amount of sugar for the blueberries as you did for the strawberries?

  • 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
    • Reply
  • 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 🙂

    • I like that name 🙂

  • So simple to make

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

  • 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!

  • 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.

    • 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!

  • 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.

    • Hi Ruthie, Yes skim milk will work 🙂

  • 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!

    • 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.

  • 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?.?

    • Hi Belt, Sorry you had trouble with the batter. Did you make any substitutions?

      • 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:

  • 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
    • Reply
    • Hi Shirley, Are you using fresh or frozen strawberries?

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

    • Hi Jan, Yes, I know from experience that other berries and peaches work well.

  • we in the uk work in gms or pounds and ounces. your cake looks great but your recipe means nothing to me.

    • 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.

  • Has anyone tried using this with frozen strawberries??? Does it come out or work the same??

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

  • 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!

    • 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!

  • This looks great. Is there a substitute for the butter?

    • Hi Bernie, Margarine would work. Enjoy!

      • Thanks for your response. Could I use Canola Oil or would that change the consistency too much?

        • Hi Bernie, Oil won’t work in this recipe — sorry!

  • 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

    • 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!

    • I got a red pan just like in the photo from Target.

  • This sounds so delicious and I am looking to make this right now. Can I use salted butter as I don’t have unsalted?

    • Hi Iris, Yes, that’s fine; just reduce the salt in the recipe to 1/4 teaspoon.

  • 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!

  • 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.

    Thanks!

    • 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!

  • 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?
    Thanks!

  • Hi Jenn,
    Do you think I could substitute the strawberries with mango? Thanks, I am not sure if that would be wierd.

    • Hi Leah, Yes, I think that would work.

  • 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?

    • 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.

      • 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?

        • Hi Camellia, Cook time and temp will be about the same. Please let me know how it turns out 🙂

          • 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
  • 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!

    • 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.

  • 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!

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

  • 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!

    • Hi Shirley, Are you by chance using really large strawberries? If so, try cutting them smaller.

  • so easy and so super yummy! Thank you!

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

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

  • 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!

    • 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.

  • 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?

    • 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?

      • 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?

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

  • 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!

    • Can I use box cake mix.

  • 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!

  • 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.”

    • 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.)

  • 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.

    • 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.

  • 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.

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

  • I’m assuming I would thaw frozen fruit for this recipe, correct? Thanks, Julie

    • Hi Julie, You can defrost the fruit but it’s not necessary — either way will work fine.

      • 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.

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

    • Hi Angie, Yes, frozen berries should be fine.

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

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

  • 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!

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

  • 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.

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

  • 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!

  • 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

    • 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 🙂

  • If I’m using a glass pie dish, would I use the same temperature setting for the oven?

    • Hi Ana,

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

  • Strawberry cake: can this be frozen?

    • Hi Anne, Yes, I think it would freeze just fine.

      • 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

        • Hi Anne, They are already (pleasantly) mushy once baked, so it doesn’t make a big difference.

  • 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.

  • 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!

  • 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.

  • 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
    Cheers,
    Jeff

    • Hi Jeff, Your buttermilk whipped cream sounds wonderful. Thank you for sharing!

  • 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.

  • 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.

  • what type of sugar is used in this recipe? 🙂

    • Hi Fatma, It’s regular granulated sugar.

      • Thankyou 🙂 ill try the recipe out it looks amazing

  • 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.

  • 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!

  • 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. 🙂

  • 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.

  • can I use raspberries for this recipe too

    • Glynis,
      I made it with raspberries last week and it was a huge it at a neighbourhood gathering. Enjoy!

  • 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.

  • 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.

    • Love the idea of the turbinado sugar, Liesel.

  • 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!

  • 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 🙂

  • 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 !

    • Hi V, how much of coconut oil did u use for the above measurement? And do u think canola oil would work too?

  • 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!

  • 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!!!

  • 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!

  • 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.

    • 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 🙂

      • 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!

  • 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.

  • 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!

  • 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.

  • 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

  • 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.

    • 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.

  • Yummy and easy!

  • Can I make this without margarine or butter?

    • Hi Beth, Unfortunately, I think it needs one or the other. Sorry!

  • How do you think the cake would turn out with cherries instead of strawberries? Drowning in cherries right now.

    • Hi Shayna, I think that cherries would be delicious. I’ve been imagining all the possibilities with this cake…peaches, blueberries, blackberries, etc. 🙂

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