Fresh Strawberry Cake

Tested & Perfected Recipes

Jam-packed with fresh strawberries, this strawberry cake is one of the 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

Jam-packed with fresh strawberries, this strawberry cake is one of the 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. Cake 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

  • Thank you for an easy, wonderful recipe! My personal preference is for less sweet treats. Per another review, I used 3/4 cup sugar, and 1 tablespoon sugar on top – it was perfect! The cake itself is so moist and tasty. I will definitely make again and again! Thank you.

    • — Susan M on April 9, 2021
    • Reply
  • I have made this several times – fabulous!
    I would like to use pitted sour cherries instead of strawberries – from a jar, drained.
    Can I add them to the batter ?
    Or best to add on top as I have done with strawberries ?
    Thank you !

    • — dibster on April 8, 2021
    • Reply
    • I’d probably add them to the top like the strawberries. Hope you enjoy!

      • — Jenn on April 9, 2021
      • Reply
  • Just doubled the recipe and baked in 9×12″ glass dish and its all bubbling over the sides right now even as Im watching it – hope its edible?
    Eileen

    • — Eileen on April 4, 2021
    • Reply
    • Hi Eileen, I believe that people have successfully doubled it in a 9 x 13-inch baking dish, but you mentioned yours was 9 x 12? How did it come out?

      • — Jenn on April 5, 2021
      • Reply
  • Wowwww!!!! This cake is amazing!! Will definitely do it again! One question.. I would like to keep the texture of the cake as it is really good, so to make it of a different flavour, can I use another kind of fruit? Thanks 🥰

    • — Shirley Ann on March 29, 2021
    • Reply
    • Glad you like it! Blueberries or peaches would work here too. You may also want to take a peek at my French Apple Cake. Hope that helps and that you enjoy whatever you make!

      • — Jenn on March 29, 2021
      • Reply
      • This is my first ever review for any recipe and let me tell you…..YUM. I was looking for a recipe with strawberries and this was the first one that popped up. After reading a few reviews on it and the short ingredient list, I decided to give it a whirl. It was a huge hit with my husband and kids. I made it exactly as is, but I think I will experiment with other types of fruit as well. Thanks for a great recipe!

        • — Melissa on April 4, 2021
        • Reply
  • This is my favorite cake recipe Ive come accross, so simple and delicious. I love baking it with my 6 year old son and serving with home made whip cream. I have been asked to share this recipe many times.

    • — Kelly on March 18, 2021
    • Reply
  • Going to make this today! Looks delicious and easy! Is it ok to use whole strawberries that I froze? Thank you

    • — Margie on March 18, 2021
    • Reply
    • Hi Margie, Frozen strawberries are fine, but I would cut them into smaller pieces. Hope you enjoy!

      • — Jenn on March 19, 2021
      • Reply
      • Absolutely delicious and the easiest cake I have ever made. The frozen strawberries, cut up, worked great! My Grandson and I both loved it!!! Can’t wait to make it again!!

        • — Margie Masterson on March 19, 2021
        • Reply
  • AMAZINGLY DELICIOUS!

    I love strawberries and have been searching for years for a strawberry cake recipe that worked …this is IT! It turned our perfectly the first time. It tastes even better the next day, having stayed loosely covered on the counter overnight. Pure strawberry perfection! I will make this again and again. Keep doing what you’re doing Ms. Segal! This recipe inspired me to buy the cookbook. Thank you!

    • — SV on March 17, 2021
    • Reply
  • This was so easy and so good! I need to read the directions better next time. I added the strawberries whole but it still tasted delish!! Have you tried other fruit with this recipe?

    • — heather on March 13, 2021
    • Reply
    • So glad you enjoyed it! Blueberries would work here too. I’ve also made this with peaches. Hope that helps! You may want to take a peek at my French Apple Cake as well. Hope that helps!

      • — Jenn on March 14, 2021
      • Reply
  • So easy, tasty and beautiful! Thanks for all of your amazing recipes – they always turn out perfect!

    • — Lori on March 11, 2021
    • Reply
    • 💗

      • — Jenn on March 12, 2021
      • Reply
  • Yum! I made this tonight to use up some strawberries.. I cut the strawberries into little pieces and served with whipped cream and some lemon zest! It was a huge hit!

    • — Rachel on February 17, 2021
    • Reply
  • Absolutely amazing!

    • — Stacy Bates on February 14, 2021
    • Reply

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