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


  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened, plus more for greasing the pan
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (low fat is fine)
  • About 3/4 pound strawberries, hulled and halved


  1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be 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

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, 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

  • Super delicious

    • — Malak on October 1, 2020
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  • What other types of pans/sizes would this recipe do well in? I do not have a pie dish.

    Thank you

    • — Gail Scott on September 30, 2020
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    • Hi Gail, you can use a 9-inch square or round cake pan. Hope you enjoy!

      • — Jenn on September 30, 2020
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  • Absolutely delicious! I like it warm with some cream. I reduced the sugar in the sponge to 150g and it still seemed a bit on the sweet side to me. The texture at 150g seemed to be unaffected, it was like a light sponge cake/ pudding. The strawberries did sink right in to the sponge actually so visually maybe not as appealing, but as I say still really very good!

    • — Kelly on September 27, 2020
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  • I really enjoyed this cake! Very simple to make. Required about 15 min less time than the recipe called for. Just kept checking on the level of brownness on the top, and for a toothpick to come out clean. I appreciate the step-by-step pictures included in the recipes — very helpful!

    • — MB on September 13, 2020
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  • I followed this recipe exactly as it is written. It was absolutely perfect. My family devoured it hot out of the oven. The flavor was perfect – a sweet but mild vanilla cake with juicy, fruity berries. I would recommend checking the cake a few times as mine needed ~15 minutes less cooking time than it called for. This will remain in my rotation of perfect recipes. Thank you Jennifer!

    • — Julia on September 10, 2020
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  • I made this cake with great anticipation, using some lovely organic strawberries, and brought it with a flourish to a safely-distant, outside gathering. The strawberries were still good but the cake was so stodgy. And dense and heavy. I thought I’d followed the recipe exactly. What did I do wrong?

    • — beverley abel on September 9, 2020
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    • Hi Beverley, Sorry you had a problem with this! Did you make any adjustments to the recipe?

      • — Jenn on September 9, 2020
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  • This strawberry cake is simply amazing! My family is absolutely in love with it.

    • — Shannon McKee on September 7, 2020
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  • Hello Jen,
    Thank you for this recipe. I haven’t tried it yet, but I am sure it will be delicious (the somewhat similar plum cake certainly is). However, I think the metric equivalent of 450g for 3/4 lb. strawberries is incorrect. I occasionally go to metric equivalents because I have a hard time measuring butter in tablespoons. It is very helpful. As far as I can tell the measurements are usually correct, which is why I was surprised. I hope you don’t mind me questioning it.

    • — Anne on September 6, 2020
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    • You’re right, Anne — thanks so much for pointing that out — it takes a village!! I’ve just updated it; hope you enjoy the cake if you make it! 🙂

      • — Jenn on September 7, 2020
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  • I was so pleasantly surprised by this cake!!! It is delish!! I might try a little less sugar the next time but I mean if you’re going to eat cake, eat cake! 🙂

    • — Rebecca on September 4, 2020
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  • Hi, I need to watch my sugar intake, is there any advice you can give on swapping the sugar out for a replacement such as Stevia? And if so what quantity? Thanks

    • — Holly on September 2, 2020
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    • Hi Holly, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. I’d love to hear how it turns out if you try it with one!

      • — Jenn on September 2, 2020
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    • I don’t know if this helps but I LOVE this recipe and have made it a few times and have gradually been reducing the sugar. I’m still using regular white sugar but so far I am down to 2/3 cup and it’s still great, fluffy and wonderful (just sprinkling 1 tbsp on top). I know sugar is not just about the sweetness but the structure of the cake so need to be careful, but so far so good.

      • — Jane on September 4, 2020
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    • Hi. I made the cake with half the sugar, and it was delicious (most folks who prefer less sweet might want to cut it down to 3/4c). I used 1/4 tsp almond extract instead of vanilla, & substituted 1/2 c ground almonds for 1/2 c flour. Baking time was about 15 min shorter (when the edge browns and pulls away from pan, it’s done! –even if top is only very lightly browned). The berries make the dish sweet enough, and I only wish I could stuff more in. Simple but beautiful presentation. Drizzle on some dark chocolate balsamic vinegar, and it’s a marvel!

      • — Virginia on September 27, 2020
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  • I don’t know what I did wrong, but the cake part came out tasting a little like cornbread to me.

    • — Kim on September 1, 2020
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  • OMG this cake was sooooooo good! I only had oak milk so I used that. I used a 9 x 9 glass dish and it was perfect. This one is a keeper!

    • — Patti on August 29, 2020
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  • I’ve made this many times with strawberries — so fabulous. How do you think this recipe would do with peaches?

    • — Barbara I Zipperman on August 23, 2020
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    • So glad you like this! Yes, it will work nicely with peaches too. 🙂

      • — Jenn on August 24, 2020
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  • I made this Fresh strawberry cake and it tastes nice but the sponge came over the sides of the tin and ended up being about less than an inch deep. After reviewing the recipe it states 225 gms of sugar. Is this too much sugar? Any advice would help please.

    Regards Teresa

    • — Teresa on August 22, 2020
    • Reply
    • Hi Teresa, Sorry You had a problem with this! You mentioned that the batter ran over the side of the pan, but that the cake was very shallow. What size pan did you use a 9-inch deep dish pie pan or 9-inch square cake pan? (The 225 grams of sugar is correct.)

      • — Jenn on August 22, 2020
      • Reply
  • Wonderful recipe Jenn and I agree with you….simplest and most DELICIOUS cake!!!

    • — Candice Hill on August 18, 2020
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  • Can you make with frozen strawberries?

    • — Kate on August 18, 2020
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    • Sure, Kate. Enjoy!

      • — Jenn on August 18, 2020
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  • Thank you for the great recipe. Baked it today for my daughter’s birthday and the whole family enjoyed it. It was delicious and the only thing I would change next time is reduce the sugar. Thanks again!

    • — Sarita on August 12, 2020
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  • I’ve made this cake about 6 times this summer! It’s easy and fool proof. The consistency is very similar to a moist shortcake/biscuit. We (my family) are not fans of fruit baked in cake, so we use it as a shortcake and pile the strawberries or peaches on top. It’s perfect with a cup of coffee in the morning too!

    • — Kelly on August 9, 2020
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  • This cake is absolutely amazing. I’ve made it five times and it’s always a hit with my guests. I’ve used both a deep dish pie pan and a 9 inch springform pan. This cake comes out awesome in a springform and the sides are a bit crunch like the top.

    • — Ron Redmon on August 9, 2020
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  • Just made this simple cake while on holiday
    Found some beautifully ripe strawberries at a farmers market but couldn’t manage to eat them all so we tried this. It’s perfect!!! Cant wait to try it with fresh peaches too as another reviewer suggested. Seems like a very versatile cake recipe! Many thanks!!!

    • — Ayse on August 7, 2020
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  • Can I use self raising flour or plain

    • — Deirdre on August 5, 2020
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    • Hi Deirdre, I’d use plain (aka all-purpose) flour here. Hope you enjoy!

      • — Jenn on August 5, 2020
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    • I’ve made this four times now. My husband is obsessed!

      • — Margot on August 20, 2020
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  • This is such a wonderful recipe! It was so tasty, the two of us ate it within 24 hours 😀 Easy to make, looks good, super tasty. Thank you very much 🙂 I’ll be checking out your other recipes too!

    • — Fotini on August 3, 2020
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  • Another lovely recipe! This turned out fantastic and was so easy. Looks just like the photo. Thank you!!

    • — SY on August 1, 2020
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  • Cake is good, but to me cooked strawberries just end up tasting like strawberry jam. Will eat my strawberries uncooked. I have made a similar cake with peaches, so will try that instead.

    • — Susan on July 31, 2020
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  • Could you double the recipe and make it in a 9 x 13 Jen?

    • — Cheryl on July 30, 2020
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    • Yep, that should work. Enjoy!

      • — Jenn on July 30, 2020
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  • My strawberry cake came out great – it was just as beautiful as the picture. We served it with icecream to lots of compliments. Last week when I had three ripe peaches, I made this cake with peaches (soaked in brown sugar). Since the peaches were very juicy, I saved some of the juice and poured it over the cake before serving it.

    • — Marti molwitz on July 30, 2020
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  • Made it twice this summer, every time successfully. Jenn, your recipes are so delicious and easy. Thank you very much.

    • — Katarina on July 29, 2020
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  • Baked this Strawberry Cake twice. So easy to bake, and it really does taste delicious. Please try this recipe, you really won’t regret it.

    • — Jacqueline Kyriacou on July 26, 2020
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  • Second recipe of yours that I have made and again AMAZING with ice cream and a spoon of sugared strawberries. Big hit and recipe has been shared with friends. Would like to try next with a mixture of strawberries and some saskatoons. Mmmm. Thank you so much, you have a faithful follower.

    • — Angie on July 26, 2020
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  • Hi Jen,
    I love your recipes. Always successful and delicious!!
    In your Strawberry Cake is it possible to use frozen strawberries (that I picked and froze) or would they be too watery? If not in this recipe which recipe would you recommend for these wonderful flavourful strawberries?
    Thank you so much for your inspiration and advice.

    • — Gayle Kwinter on July 23, 2020
    • Reply
    • Hi Gayle, It’s perfectly fine to use frozen strawberries for this cake. Hope you enjoy (and glad you like the recipes)!

      • — Jenn on July 23, 2020
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  • This cake is terrific! I’ve wanted to try it for a long time… once I finally did, I’ve made one every week since;) I’ve made it with just strawberries and a strawberry/blueberry combination, we loooved them both! Tastes so good warm with vanilla ice cream… Next time I’d like to try it with your no churn cheesecake ice cream from your book! Thanks for another winner!

    • — Mindy on July 22, 2020
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  • This cake was just ok – kind of boring and bland really. Topping it with ice cream made it a decent dessert, but wouldn’t make again. There are much better desserts out there.

    • — Kim on July 20, 2020
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  • you neglect to say how much of the sugar you set aside for the topping – is it part of the 1/12 cups sugar or is there additional sugar. want to bake this tomorrow but need help

    • — pat tulchin on July 20, 2020
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    • Hi Pat, the recipe calls for 1 cup plus 2 tablespoons of sugar. One cup goes into the batter and the remaining 2 tablespoons are sprinkled on top. Hope that clarifies and that you enjoy!

      • — Jenn on July 21, 2020
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  • Hey Jenn,
    I used this with fresh strawberries a month ago and it was fantastic! If I decide to use frozen strawberries do I need to let them thaw out first or not? Please advise when you have a chance.

    • — staci on July 20, 2020
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    • Glad you liked it! No need to thaw frozen strawberries.

      • — Jenn on July 20, 2020
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      • Hi Jenn,
        I tried this cake today and it came out delish! My son is celiac so I made it gluten-free with 1 cup gf four and 1/4 +1/4 cup of coconut flour and almond meal. I am so happy I found this quick, yummy and very forgiving recipe. Thanks for sharing it!!

        • — Deepika on August 19, 2020
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  • I’ve made this cake quite a few times now, and it is delicious!
    Yesterday I picked some rhubarb from the garden. As there wasn’t quite enough for a crumble I decided to make this cake using the rhubarb instead of strawberries.
    It was absolutely beautiful!
    I think my next experiment might involve strawberries AND rhubarb 😋😋😋

    • — Catherine on July 19, 2020
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  • Just as you said: This is so simple, so easy, and SO delicious!! I frequently bake different things for my family and this one has been hands down among their favourites.

    • — Linda MS on July 17, 2020
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  • This is a wonderful treat–simply delicious–loved the texture and the flavor! I suggest placing a little foil or a pan under your pie dish to keep your oven clean 🙂 It gets juicy while it cooks, but it settles perfectly as it cools.
    Today I’m trying this recipe with beautiful Michigan cherries and blueberries, and I’m sure it will be huge hit! Thank you for the great recipe, Jenn!

    • — Mary on July 15, 2020
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  • It’s good, but 1 hour is not enough, last time I baked it 80 min, and it was still wet near strawberries. Any advice?

    • — Marta on July 14, 2020
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    • Hi Marta, because of the juice that the fruit releases, it’s normal for the cake to be a little wetter near the berries (so it sounds like you didn’t do anything wrong).

      • — Jenn on July 17, 2020
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      • Thank You for this fantastic recipe – I used soft dark brown sugar and egg replacer – such a simple recipe but what a success! Totally delicious, moist and the strawberries are almost jam-like. Definitely one to try with different fruits as well. 😊

        • — Miggins on July 26, 2020
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  • Super yummy. I added some strawberry chunks in the batter. still nice in texture👍👍👍

    • — Lolita on July 12, 2020
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  • This is a fabulous cake and so easy to make. I made it for my three teenage grandchildren yesterday and they loved it so much they finished it before they went to bed. My daughter just asked me for the recipe as they want another one tonight. My son-in-law loves it too!

    • — Valerie Bronstein on July 11, 2020
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  • This is such a delicious cake. It’s very easy to make and looks beautiful! Made 2 today, will freeze one. I love that I can count on your recipes, Jenn!

    • — Mary Spear on July 5, 2020
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  • I liked that the sugar on top made the surface crusty, but I’d use less sugar in the recipe than indicated — it was a bit too sweet. Also, even after baking for more than an hour, the bottom of the cake remained kind of mushy (despite a toothpick test coming out clean). My son said that texture reminded him of cookie dough ice cream (which was a compliment) but I’d have preferred a more typical moist cake texture.

    • — Jane on July 5, 2020
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  • I’ve made the dish twice. First time, I followed the recipe. Very tasty. Second time, I added one cup of fresh blueberries to the batter. Even better! The blueberries added additional flavor and moisture. I took it to a 4th of July cookout. It received rave reviews. Will definitely make it again.

    • — Rod W on July 4, 2020
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  • This cake was quick, easy, and most importantly, delicious! I will definitely make this again. Thank you for sharing the recipe!

    • — Kim Fish on July 4, 2020
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  • I have frozen strawberries I would like to use. Would that work?

    • — Mary on July 4, 2020
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    • Sure – enjoy!

      • — Jenn on July 5, 2020
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    • Easy to make and delicious cake!

      • — Mera on July 6, 2020
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  • Amazingly simple recipe and delicious results! Cake looked stunning and tasted so good! Highly recommend it!

    • — Sonal Vasudev on July 4, 2020
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  • I made this recipe BUT unfortunately it didn’t look as good as the picture. It tastes yummy. Will definitely give it another go. Any tip on how not to make the strawberries sink?

    • — Teresa on July 4, 2020
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    • Hi Teresa, Next time, I’d cut the strawberries in slightly smaller pieces. Glad it tasted good though! 🙂

      • — Jenn on July 5, 2020
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  • I just made this cake..followed the recipe and the result was brilliant..I will definitely make this many many times..loved it..

    • — Lisa on July 4, 2020
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  • I’ve tried many of your recipes and like the rest, this one is a keeper. It blew me away how perfect the cake was! I will have to make it again next strawberry season when I can actually share with others. For now, I get it all to myself. 🙂 Thank you!

    • — Daisy on July 3, 2020
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    • Loved this recipe! Tasted great. The cake finished by day 2.

      • — Walaa on July 4, 2020
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  • I’ve made five of these in the last three weeks, all to rave reviews. My pie plate is yellow with scalloped edges, so the presentation is really nice. I can’t believe how moist the leftovers stay, even after two days. Yours is my favorite recipe site, and I appreciate all the comments you make as you go, since it answers the questions that arise as I follow your directions. Kudos!
    Yours is my favorite recipe website.

    • — Dottie on July 1, 2020
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    • ❤️

      • — Jenn on July 2, 2020
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      • I love this cake❤️

        • — Guli on July 6, 2020
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  • made this last night. absolutely totally wonderfully delicious. easy to make. I didn’t use a specific amount of strawberries; I just put enough to cover the top in a pretty pattern. I used a springform pan and it worked perfectly. i can see this doing equally well with blueberries, raspberries, even peaches, etc. will serve this to any guest proudly! keeper recipe!

    • — maggie on July 1, 2020
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  • Hi Jenn,
    How many days in advance can the cake be prepared? I love all of your recipes and look forward to enjoying this one!

    • — Leslie on July 1, 2020
    • Reply
    • Hi Leslie, It keeps nicely for several days. Hope you enjoy! 🙂

      • — Jenn on July 1, 2020
      • Reply
      • Thanks so much for your quick reply!! I’m sure I’ll enjoy it as much as I do all of your other recipes!

        • — Leslie on July 1, 2020
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  • I have been wanting to make this cake for ages. Now that strawberries are in season I made it today. I used a square 8×8 pan. It turned out wonderfully. This is definitely in my personal cookbook now and I will be making it again.

    • — Naomi on June 29, 2020
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  • Easy, delicious, and came out just like the picture!! I love this recipe, just went strawberry picking and wanted a new recipe to use up some of the berries. The crust that forms on the top with the sprinkled sugar is amazing. I will definitely be making this one again.

    • — Stephanie on June 29, 2020
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  • This was really easy to make, and it was perfect for the remainder of the strawberries from strawberry picking! I added in a few blueberries for color and to make up for a slightly smaller amount of strawberries. There were no leftovers!

    • — Jonathan Shiller on June 29, 2020
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  • I don’t have any unsalted butter. Can I use salted butter and omit the 1/2 teaspoon of salt?

    • — Pam on June 28, 2020
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    • Hi Pam, If using salted butter, I’d cut the salt to 1/4 teaspoon instead of omitting it. Hope you enjoy!

      • — Jenn on June 29, 2020
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  • I had a bumper crop of strawberries and was looking for some new ways to use them. This is simple and really delicious. Family loves it!

    • — Kirsten P Wilson on June 27, 2020
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  • I made this cake today after reading several of the comments from people who had difficulty with the strawberries “sinking” so I cut the strawberries into quarters and arranged them in a lovely pattern that way. My cake turned out beautifully however I think I will try it with large fruit next time as it seemed as if there was too little fruit for the amount of cake. We do have extra strawberries so I will serve those with the cake when we have it next time. This is a very nice recipe; I did add about a half teaspoon of almond extract along with the vanilla just because I love almond and a bit of sparkling sugar on top along with the regular sugar. My husband loved it ~ he is a dessert lover!

    • — Kathryn on June 27, 2020
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  • Hi Jen-This cake is so awesome as is – I’ve made it many, many times!!However, I was wondering if I can use buttermilk instead of the regular milk? If so, are there any other adjustments to the recipe?? Thanks so much:)

    ps-My apologies if you’ve already answered this type of question- There were too many reviews to comb through!!

    • — Ellen Freeman on June 27, 2020
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    • Hi Ellen, Glad you like it! For the best results, I’d stick with regular milk here.

      • — Jenn on June 29, 2020
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  • Hey Jenn, for the sweetened whipped cream, would you use the same as you do for your Strawberry Shortcake or do you have another recipe that you like better that you would be willing to share? Thanks!

    • — Cheryl on June 27, 2020
    • Reply
    • Hi Cheryl, you could use that but I’ve decided that I actually prefer using [the same amount of] confectioners’ sugar instead of granulated sugar (the cornstarch in confectioners’ sugar helps to stabilize the whipped cream a little better). Hope that helps!

      • — Jenn on June 29, 2020
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  • Really like this cake!
    So simple to make and delicious to eat. I have made the recipe 3 times this week so far and baked them in 2 small 6 in round tins and gave them away as gifts. They are well accepted!

    • — SarahG on June 27, 2020
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  • Easy and simple to make…I used oat milk and it turned out great…yummy cake

    • — Alexandra on June 26, 2020
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  • I had too many strawberries and wanted to try something new. I stumbled on this recipe, it’s super easy to follow…basic ingredients (everything you have at home). It came out perfectly. I used oat milk and it worked. Awesome recipe

    • — Alexandra on June 26, 2020
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  • I don’t have a 9-inch deep dish pie pan or a 9-inch square cake pan, but have a 9 1/2″ x 1 1/2″ quiche pan. Would that work???

    • — Suzanne Kennedy on June 26, 2020
    • Reply
    • Hi Suzanne, I think that should work.

      • — Jenn on June 26, 2020
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    • Thank you. It worked. Love the cake!!!

      • — Suzanne Kennedy on June 26, 2020
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  • What a beautiful cake! Need to use up my giant strawberries! Can I use oat milk instead? Also would like to reduce the butter and sugar a bit for health purpose…..also don’t have a handheld blender. 😅

    • — Win on June 26, 2020
    • Reply
    • Hi Win, You can definitely use oat milk, but I wouldn’t reduce the butter and sugar too much or the cake will be dry. (You could easily omit the sugar that gets sprinkled on top though.) Mixing by hand will work but it will take some elbow grease!

      • — Jenn on June 26, 2020
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  • I made this recipe last night – it was delicious! My family loved it and my husband had seconds.

    • — Kathleen on June 26, 2020
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  • Great recipe. Very easy and very tasty. Turned out just like the picture too. Do not hesitate to try it, especially in June! It’s strawberry season!

    • — Bonnie on June 25, 2020
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  • Hey Jenn!

    Love your recipes. Can I use frozen strawberries?

    Thank you!

    • — Annie on June 25, 2020
    • Reply
    • So glad you like the recipes (and yes, frozen strawberries will work here) – hope you enjoy! 🙂

      • — Jenn on June 25, 2020
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      • Thanks for your response. I just made the recipe and the cake is delicious!! Thank you for another amazing recipe.

        • — Annie on June 27, 2020
        • Reply
        • So glad you enjoyed! 🙂

          • — Jenn on June 29, 2020
          • Reply
  • This was delicious and so easy! A huge hit with everyone – I’ll be making this again!

    • — David on June 24, 2020
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  • I planned fresh fruit for dessert last weekend and had all the fruit I needed. My son bought more strawberries than I could ever use and I didn’t want them to spoil. I frantically started looking for a recipe that used fresh berries and stumbled on yours. The cake has been a hit ( the 4 times I baked it!) Have another one in the oven as we speak!

    • — Chay on June 23, 2020
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  • I just made this cake with this recipe ( used 3/4 cup brown sugar with 1/4 cup white sugar). It turned out great and so yummy!!

    • — Sandra on June 22, 2020
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  • I made the cake and it turned out very good. I added some blueberries as well. Thanks for the recipe.

    • — Sherry on June 21, 2020
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  • Can cherries be substituted for strawberries?

    • — Galina Recker on June 21, 2020
    • Reply
    • Hi Galina, cherries should work (however, because the cherries are a little heavier than strawberries, they may sink to the bottom a bit). Please LMK how it turns out if you try it!

      • — Jenn on June 21, 2020
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  • Can this recipe be doubled and baked in a 10 inch springform pan?

    • — Barb on June 18, 2020
    • Reply
    • Hi Barb, that should work. Bake time may be a little longer, so keep a close eye on it. Hope you enjoy!

      • — Jenn on June 19, 2020
      • Reply
  • This recipe is very easy to make and absolutely delicious!!!

    • — Radka on June 17, 2020
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  • The whole family loved this cake! I like to cook it 75% then add the top layer of fruit so it stays on the top! We love it with strawberries, cherries, and blueberries! so good and really beautiful for a 4th of July cake! I also recommend the recipes I found on Isn’t strawberry season just the best!

    • — Myla Smith on June 16, 2020
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  • This cake was so easy and so delicious. And very little sugar and butter for a cake.

    • — Janet on June 15, 2020
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  • This cake is excellent and I have made it many times to stellar reviews. I’ve always made it the day I am serving it, but this time, I will need to freeze to enjoy at a later date. My question is what is the best way to warm it up after it has defrosted so that I can serve it warm.

    • — Judy W on June 14, 2020
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    • Glad you like it Judy! To warm it, I’d put the cake on a baking sheet and place it in a cold oven. Set the oven temp to 250 degrees and let it heat up for 10 to 15 minutes. Hope everyone enjoys!

      • — Jenn on June 15, 2020
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  • It was very easy and tastyyyy!!!

    • — Talar on June 14, 2020
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  • Jenn,
    I made this yesterday morning for the first time. It was finished around noon and that’s when we ate it. With the aromas wafting through the kitchen it was impossible to resist 🙂 My son gave me the “make again” rating and says this and another cake are now his top 2 favorites. Thanks again for another great recipe!

    • — James on June 14, 2020
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  • I have made this three times now, and it was perfect every time. I now consider it a guaranteed go to if I want to make a nice dessert for others. The cake has short cake type flavor but is light like the consistency of a Twinkie.

    My pretty 9″ pie plate broke so I use a 9″ springform pan. It takes 4 cups of sliced strawberries to cover the top. I serve it w/Haagen Daz Vanilla Bean ice cream, I didn’t care for whipped cream w/it as much. The key is to let the ice soften a few minutes before dolloping it on the cake, then it kinda melds in w/the cake. It is delicious and makes for a nice summer dessert.

    • — Ruby on June 12, 2020
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  • All my strawberries sunk to the bottom of the pan, any way to fix this?

    • — JATASHA BEGAY on June 10, 2020
    • Reply
    • Hi Jatasha, Sorry to hear they all sunk! Next time, I’d cut them a bit smaller.

      • — Jenn on June 11, 2020
      • Reply
      • can i use wheat or almond flour instead of all purpose flour?

        • — c on June 29, 2020
        • Reply
        • Hi C, I wouldn’t suggest almond flour, but if you want to use whole wheat, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. I’d love to hear how it turns out! Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). Hope that helps!

          • — Jenn on June 30, 2020
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  • I’m in the UK – would you recommend self raising flour or plain flour? Thanks Cathy

    • — Cathy on June 10, 2020
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    • Plain (which is like our all-purpose flour). Enjoy!

      • — Jenn on June 10, 2020
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  • I absolutely love this cake!
    I made it for the first time a couple of weeks ago, in a square 9″ tin. It didn’t resemble anything like the pic on here, but oh my! We ate it the first day with ice cream, and the second, warmed up with custard.
    I made it again tonight, again in a square tin. The strawberries didn’t sink as much as previously, as I chopped them smaller, and I also cooked on a slightly lower heat too. Me and my partner have eaten half the cake tonight with ice cream. Tomorrow it will be with custard . . . . . if the cake doesn’t disappear overnight 😉

    • — Catherine on June 9, 2020
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    • LOL – glad it’s been such a hit! 🙂

      • — Jenn on June 10, 2020
      • Reply
  • Hi , I’ve made this cake today for the first time , most delicious but my strawberries sank to bottom ! What caused this to happen and how can prevent it next time . Many thanks

    • — Bev Martin on June 9, 2020
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    • Hi Bev, sorry to hear the strawberries sunk. We’re they particularly large? If so, next time try cutting them a bit smaller.

      • — Jenn on June 9, 2020
      • Reply
  • We make this cake every year (along with Jenn’s strawberry muffins) as soon as we go strawberry picking and it’s one of our favorites! It’s super easy to make – my daughter loves to do it herself – and absolutely delicious. It barely lasts a day. 🙂

    • — Sheri on June 9, 2020
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  • Can you give me up measurements in ounces please. Really want make this tonight

    • — Deb on June 8, 2020
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    • Hi Deb, this recipe has both volume and metric/weight measurements. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the cake!

      • — Jenn on June 8, 2020
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  • Delectable! 😋

    • — Anjna Roy on June 7, 2020
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  • Hi Jen. I loved your Fresh Strawberry Cake. I have made it several times. For our July 4th gathering I swap out a few strawberries and pop in some blueberries here and there making it a true red, white and blue dessert. It’s always a hit on our dessert table with a bowl of yummy stabilized whipped cream sitting right beside it. This recipe is a true keeper. It’s quick and simply stated, a delicious summer dessert. Thanks!

    • — Kathy on June 7, 2020
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  • Hi Jen! Just made this cake using some strawberries that I picked and it is, as always, delicious. We love peach dishes (can’t wait for fresh local peaches later in the summer) and I’m always looking to expand my list of peach options. Do you think this would work with peaches?

    • — Deb on June 6, 2020
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    • So glad you like it! I have tried this with peaches too and it works well. I have a number of other peach desserts too if you want to check those out! 🙂

      • — Jenn on June 6, 2020
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  • I made the strawberry cake and it was delicious but a little dry. What can I add next time to make it more moist?

    • — Virginia Lehner on June 2, 2020
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    • Hi Virginia, Sorry this turned out a bit dry for you! Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.

      • — Jenn on June 2, 2020
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      • I found that the cooking time is way too long for me.. including the initial 10 mins on a higher heat I baked my cake for 45mins and it came out fully cooked and not too dry..

        • — Lesley on June 9, 2020
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        • Also.. just to be clear.. it was delicious and I’ve now used this recipe twice and will continue to use with the shortened baking times due to my oven.

          • — Lesley on June 9, 2020
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  • I’ve made this cake with King Arthur measure for measure gluten free flour several times, and it comes out amazing! I have also added fresh rhubarb and had great results, although it doesn’t last as long before getting a bit soggy. Just wanted to share in case other GF bakers were eying the recipe! I use both King Arthur and Bob’s Red Mill 1:1 regularly, and in my opinion King Arthur is better for this particular cake.

    • — Cayce on May 31, 2020
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    • This is a fabulous recipe!! Had company this evening for dinner …6feet apart👍 I served this for dessert and all 4 people asked me for the recipe and asked me to make it again! Thank you Jenn for this magnificent recipe. So moist and the sugar on top so lushily crisp👍

      • — Lola on June 2, 2020
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  • Delicious! Simple ingredients, easy to make, and a beautiful presentation. I serve it with lightly sweetened whipped cream and it is perfect. Thanks, Jenn!

    • — Dani B. on May 30, 2020
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  • Hi there,
    I needed your input on why some of the strawberries in my “Strawberry Cake” sort of sank in the batter/cake giving it an unattractive presentation after I baked it in the morning and let it cool on a baking rack…?

    • — JooJoo on May 30, 2020
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    • Hi JooJoo, Sorry to hear the strawberries sunk. Did you use really large strawberries? If so, try cutting them smaller next time around.

      • — Jenn on June 2, 2020
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  • I don’t normally leave reviews online but this cake was delicious, everyone loved it and my partner has asked if I can make it again when we next have people over. After reading previous reviews I was concerned about the strawberries sinking, so I chopped them into smaller chunks and they stayed on the top. I also only used 120g sugar instead of the amount shown and it was brilliant! Thank you for such a lovely recipe!

    • — Rebecca on May 30, 2020
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  • This cake is delicious. Reminds me of butter cake except with strawberries. I don’t have a beater so I used a wisk. Works like a charm and works my arm muscle! Very easy to make.

    • — Lydia King on May 29, 2020
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  • What does 3/4 lb strawberries equate to in cups?

    • — Lynne on May 29, 2020
    • Reply
    • Hi Lynne, I would guesstimate it’s around 2 cups. Hope you enjoy!

      • — Jenn on June 1, 2020
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  • I completely love this cake recipe! Everything from the batter to the final cake was absolutely delicious. It was simple and not too much work. This is a great cake recipe that I will definitely being making again! Thanks!

    • — Cassandra Perez on May 29, 2020
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  • Wow! I’m new to the site and this was a total hit! Super easy to mix up and put in the oven before dinner and the whole family devoured it. The cake was especially delicious – crispy edges, not too sweet, and just a perfect combo with the strawberries. I’ve been asked to make another one. I’m so glad to have found your site and excited to try my next recipe!

    • — Lindsay on May 29, 2020
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  • This cake is so easy! But most importantly, it is DELICIOUS! The cake itself is very moist, the strawberries are very sweet and soft. It baked as long as the recipe indicated. I put a simple lemon glaze on it and the two flavors work very nicely! I will put this recipe in my favorite recipe binder……..

    • — Bobbi-Poland, Ohio on May 28, 2020
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  • I have made this recipe three times, baking it in a glass pie plate. The taste and texture is delicious. However, each time I’ve made it, the edges have burned.
    Is the glass pie plate contributing to this. I will make it again, but I need some guidance. Thanks.

    • — Linda Heile on May 28, 2020
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    • Yes, I do think the edges are probably burning because of the glass (which holds more heat than metal). I’d reduce the oven temp by 25°F next time. Hope that helps!

      • — Jenn on May 28, 2020
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  • I have made this cake about 5 times now – always super easy and such a hit!!

    • — Michelle on May 27, 2020
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  • This is probably the first time I’ve ever reviewed a recipe, but I am going out of my way to do this because this is hands down the best cake I have ever made, and the best cake I have ever eaten. Seriously. I gave this to my husband who doesn’t even like fruit in desserts and he raved about it for days. Then I gave the recipe to a friend of mine, who said her husband told her it was the best cake she had ever made! It is gorgeous, the cake is fluffy and moist, the sugar crust on top is divine, and the strawberries just take it to a whole other level.

    • — Anna A. on May 27, 2020
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  • One of my husbands favourite cakes. So easy to make, moist and flavoursome.

    • — Libby Clark on May 24, 2020
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  • Hi Jenn!

    I want to thank you for this wonderful recipe!
    I modified it by adding diced strawberries, use palm sugar instead of white sugar and sprinkled fine sugar for the top, it made the top really hard you could knock on it and heard it replied with a “hello?”
    Even my mother who doesn’t like cake love this! She said it tastes like the Dutch cakes she ate when she was young.

    Thank you so much!

    • — Hal on May 23, 2020
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  • where can I get the pan that is pictured in the recipe? Thank you

    • — Susan G on May 20, 2020
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    • Hi Susan, It’s an Emile Henry pie dish. You can find it at a number of places including Sur la Table.

      • — Jenn on May 21, 2020
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  • I made this in my (buttered & lined) springform pan, exactly as directed, and it turned out perfectly. Served with whipped cream. Yum!

    • — Stephanie D. on May 20, 2020
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  • Perfect! Easy to make and lovely presentation. THANK YOU!

    Wondering, though, if this will freeze well.

    • — Mari on May 20, 2020
    • Reply
    • Glad you liked it! Yes, it freezes nicely. See freezer-friendly instructions at the bottom of the recipe.

      • — Jenn on May 21, 2020
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  • I bake this all the time with my daughter who is 4. It’s easy, simple and delicious. We have one in the oven right now!

    • — Maggie on May 20, 2020
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  • This cake is phenomenal! I have had my eye on this recipe since it was posted and finally got around to making it this weekend. This batter is particularly light and my husband and I love the crunchy-sugar topping. Funny story, as all ovens are different, we baked the cake as instructed, timer goes off, the cake is still jiggly in the middle, Hubby timed it for another 20 minutes. The cake was perfect. It turns out, that our over is 25 degrees off! Amazing, we got a cake. Didn’t know until Friday, so we will get that fixed. Thank you for the tasty recipe. Sissy

    • — Sissy on May 18, 2020
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  • Since I cannot celebrate my birthday with family or friends this year, I have decided to make this for myself. Just made it with the designated time but the tester came out with raw batter attached. Set the timer for an additional 15 minutes. I used the biggest berries and they all stayed on the surface just slightly surrounded by the cake and covered in crunchy turbinado sugar. Looks stunning and smells amazing. Will serve with Strauss Vanilla Bean ice cream and will cry if I want to.

    • — Anita Cabanilla on May 17, 2020
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    • 🙂 Hope you enjoy (and happy birthday)!

      • — Jenn on May 18, 2020
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  • Hi Jen! Can I use canned peaches for this recipe?

    • — Sandra on May 16, 2020
    • Reply
    • Hi Sandra, I actually have a peach version of it — you can find it here. (The only change is the addition of the streusel.) And I haven’t tried it with canned peaches, but another reader said he did and was happy with the results. Hope you enjoy if you make it!

      • — Jenn on May 18, 2020
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    • Thanks Jen! My first time on your site. Delicious And easy recipe. Had some very ripe strawberries that were about to go bad, so decided to use them in a cake! This was the perfect solution. Happened to have some visitors, and it was a real hit! Comments that it’s very light and delicious.

      I reduced the sugar to 150 g and used about 1 tablespoon of sugar to sprinkle over the cake before baking. Personally, I prefer cakes that are not too sweet, so I probably could’ve reduced the sugar to 135-140 g and it would’ve been just fine. Also, I would have wanted even more strawberries in the cake, as there are only strawberries covering the surface.

      Used an 8 inch round cake pan. Presentation was lovely! Husband and daughter approved to make again!

      • — Em on June 6, 2020
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  • Another great recipe! Thanks. I’ve made the Strawberry Cake twice and each time it was a total success. My cakes looked just like your picture. I served it once with ice cream and whipped cream the next time. Good either way. My daughter made the cake too and put some of her home made strawberry jam with her whipped cream to sweet the cream. She said it was delicious.

    • — Dianne Wilson on May 15, 2020
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  • Can I use Splenda or Truvia for baking instead of the sugar? Diabetic husband.

    • — Jacki on May 14, 2020
    • Reply
    • Hi Jacki, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. I’d love to hear how it turns out if you try it with one!

      • — Jenn on May 15, 2020
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  • Be sure you have a crowd to share this strawberry cake with, otherwise you’ll eat the whole thing by yourself! It’s that good!

    • — Sharon on May 14, 2020
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  • I’ve used fresh raspberries, blackberries and blueberries (or a mix) – all wonderful. I prefer these to cooked strawberries. I have also used drained morello cherries (and added a few drops of almond essence to the vanilla essence).
    I use a square 8x8x2inch tin and line it. I put about 16 berries into the cake, then push them down into the mix and then add another layer of berries on top! In this way, you get two lots of berries. I lift the cake out of the tin along with the baking paper as soon as it is cooked- otherwise it might dry a little. A fabulously moist cake – my “go to” cake.

    • — Karen Volpato on May 13, 2020
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  • Hi Jenn! I want to make this cake as it is strawberry season in the south. Because I’m not able to get to the store to get ingredients, could I use half and half instead of the milk?

    • — Colette Dryden on May 12, 2020
    • Reply
    • Sure, Colette, half and half should work. Hope you enjoy!

      • — Jenn on May 14, 2020
      • Reply
  • hi Jenn. Can I use fresh raspberries for this recipe? Thank you.

    • — Elena on May 12, 2020
    • Reply
    • I haven’t tried it with raspberries, but a number of readers have commented that they have with good results. Hope you enjoy! 🙂

      • — Jenn on May 12, 2020
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  • I’ve been cooking and baking for 15 years and this is one of the best, most balanced cakes I’ve ever made. It’s so simple yet delicious. Making cakes with fresh fruits can be risky as the fruits release their juice and wet the cake. This recipe is perfect in that sense as well. It was a real hit among my colleagues at the office. I’ll definitely try it again, maybe with other fruits, mix of berries etc. One thing I noticed about my cake was that I could’ve used larger strawberries because I put small ones in the centre and the dough rose more than I wanted, swallowing the strawberries. The taste was still good but for a nicer look, I’ll use larger strawberries next time. So, thanks so much Jenn for this great recipe. I’ve already shared it with friends and family.

    • — Baran on May 12, 2020
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  • I made two of these yesterday. They were excellent! Family loved them! I did not have the 9” pie plate so used 9” cake pan. Perfect size. But, next time I would do what several reader’s did and use a springform pan and parchment paper. Very hard to cut the cake in pan without destroying it. When you state small strawberries halved that’s exactly what you mean otherwise they will sink. My first cake the strawberries sank some with the larger berries. The second cake I sliced the berries in half then each half in thirds. Little bit tedious but omg they did not sink and it was gorgeous! It is strawberry season here so the berries are running in the larger side. It took 45 minutes to cook my cakes in the cake pans. I will be making many more!!

    • — Barbara Griffin on May 11, 2020
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  • I made this strawberry cake last week and it was fantastic, the whole family thoroughly enjoyed it. I will now be a regular family dessert when the strawberries ripen in our garden.
    thank you

    • — Patricia le Plastrier on May 10, 2020
    • Reply
  • This recipe turned out beautiful and I can’t wait to taste it! I’m thinking about making some custard to serve with it, think they would pair well?

    • — Julia Boyles on May 9, 2020
    • Reply
    • Sure!

      • — Jenn on May 10, 2020
      • Reply
  • Sooo delicious thank you!

    • — Roula on May 8, 2020
    • Reply
  • Oh Jen!! Just made this and wow.. awesome recipe! I admit though.. i used cake flour and added some diced limoncello macerated strawberries along with the zest from 1 orange. For some reason.. I can’t follow a recipe exactly! 🙂 I also made them in 6 mini bunt pans. Cooked at 350 for about 30 minutes… I’ve made a few of your recipes and LOVE them. Thank you so much for sharing! Denise

    • — Denise Reap-Kaplan on May 8, 2020
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  • This was just “OK”…the cake was pretty flavorless. If I make it again, I will add orange or lemon zest and some lemon or orange juice…or perhaps some Grand Marnier or Limoncello. Edible as is but a disappointment.

    • — Susan on May 7, 2020
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  • can frozen strawberries be used? Josee

    • — Josee on May 7, 2020
    • Reply
    • Sure! Hope you enjoy. 🙂

      • — Jenn on May 7, 2020
      • Reply
  • Made it for Sunday family dinner! It was a hit. Replaced strawberries with blackberries, with a touch of whipped cream. Delicious, and not too sweet!

    • — Zain on May 4, 2020
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  • This came out delicious! All of my berries sunk but it made this yummy middle layer of strawberries. I halved the recipe since I didn’t have that many berries and it still came out amazing! Thank you!

    • — Jennie on May 3, 2020
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  • Delicious!!! Easy to make. Made exactly as your recipe directed. Thank you for sharing.

    • — Pat DeMare on May 1, 2020
    • Reply
  • Grandma Sandra and family LOVED this and ate the whole thing with extra strawberries and whipped cream.

    • — Sandy on April 30, 2020
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  • I am an experienced baker. The cake was very light and moist however, my halved strawberries that I gently laid on top, sank to the bottom.

    I would not make it again.

    • — Vi on April 29, 2020
    • Reply
    • just cut them smaller

      • — splenda on May 18, 2020
      • Reply
  • Hi Jenn, I’ve made this cake many times as per your instructions. It is delicious and doesn’t last long in our house.

    I’m wondering if I can substitute frozen blueberries for the strawberries? If so, what quantity, and should they be added to the mixture in frozen or thawed state?

    Thanks for this great site, so many wonderful recipes!

    • — Catherine V. on April 18, 2020
    • Reply
    • So glad you like the recipes! 🙂 Yes, you can use blueberries here if you’d like. Frozen are fine, but don’t defrost them (or they will turn your batter purple). I’d recommend about 1.5 cups give or take. I also have this blueberry coffee cake if you want to consider that.

      • — Jenn on April 19, 2020
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  • What other fruit would work in this recipe? Would blueberries work?

    • — Selina on April 16, 2020
    • Reply
    • Yes, Selina, blueberries would work here. I’ve also made this with peaches. Hope that helps!

      • — Jenn on April 16, 2020
      • Reply
  • This is almost identical to a friend’s recipe made using Italian prune plums instead of strawberries. Pit a dozen plumbs, cutting each in half and arrange in tight concentric circles on top of batter. Her recipe calls for a little cinnamon in the sugar on top. Can’t wait to make this strawberry version.

    • — Blue Magruder on April 16, 2020
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  • Very easy to make and delish! Husband loved it, will definitely make again.

    • — NapaFi on April 16, 2020
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  • Thanks for this great recipe. Made it yesterday. So delicious. And beautiful.

    • — Linda Ryall on April 13, 2020
    • Reply
  • Here is a picture of the second strawberry cake. It was simply delicious and picture perfect! Well, I still can’t post a second picture.

    • — Lynn Gabriel on April 13, 2020
    • Reply
    • Hi Lynn, So glad you liked it! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef!

      • — Jenn on April 13, 2020
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      • I made this a couple hours ago and my family of 6 finished it in one sitting!! Everyone had seconds, it was that good!

        (I want to note I almost panicked when I saw how little the batter appeared in my pan but it does rise so don’t worry)

        Thank you so much for the recipe Jen :))

        • — Nour on April 21, 2020
        • Reply
        • Tried this today to use up some strawberries that were just past their best and really pleased with how it turned out. Don’t see it lasting long!!

          • — Claire on April 23, 2020
          • Reply
  • Made cake according to the recipe, smelled delicious while cooking, thrilled at how it looked, let cool in the tin and couldn’t get it out of tin most of strawberries sank to the bottom. wasn’t able to present it properly ☹️

    • — Annette on April 12, 2020
    • Reply
    • Sorry you had a problem with this sticking! I suspect that happened because the strawberries sunk and released some of their juices. Did you use really large strawberries? If so, try cutting them smaller next time around.

      • — Jenn on April 12, 2020
      • Reply
  • WOW!! Just incredible cake gluten free cake. I used a 9 inch spring form pan and Bob’s Red Mill gluten free 1 to 1 baking flour and it turned out perfect. I used beet sugar and it was plenty sweet. This seriously is the best cake with fruit I’ve ever made. I’m going to look up some of your other sweets recipes now. I have not made anything of yours my family did not love.

    • — SherBear on April 11, 2020
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  • Hi Jenn! This looks delicious! If not for a shortage of some of the ingredients, I would follow your instructions. Would oat milk and blueberries work?

    • — Jane S. on April 10, 2020
    • Reply
    • Yes, I do think both will work. Please LMK how it turns out! 🙂

      • — Jenn on April 10, 2020
      • Reply
  • Made it today while stuck inside trying to use items I have in the house and use up some strawberries. It was delicious!! Definitely going to save this recipe,

    • — Laurie on April 9, 2020
    • Reply
  • We loved this cake and this would not be our usual but I bought strawberries that were flavorless and not wanting to waste so I made the cake. I made an error in overdoing the strawberries as that was the only direction I did not pay attn too. I used too many in a pretty decoration on top and middle was still undercooked with my many heavy strawberries on top so in turn I way overcooked. Clearly need to read the directions on this as outside ring of cake was ready on time. Regardless husband and kids loved. This would be so good with a cup of tea. Light and refreshing and so delicious. Great recipe and strawberries tasted great used this way.

    • — Jennifer T on April 8, 2020
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  • I made the cake with almond milk which is all I have right now. It came out great! I’ll slice and freeze into individual servings for future when I can’t get fresh fruit

    • — Suzan on April 8, 2020
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  • I would love to make this but need to make it gluten free. Do you have any suggestions?

    • — Jenn on April 8, 2020
    • Reply
    • Hi Jenn, Thanks for your note. I haven’t made this with gluten-free flour, but I think it should work. A number of readers have commented that they have good luck with King Arthur’s gluten-free flour. Please LMK how it turns out if you try it!

      • — Jenn on April 9, 2020
      • Reply
  • Amazing and so easy! I have gotten several requests for the recipe. Thanks Jenn – your recipes never disappoint!

    • — Leslie on April 8, 2020
    • Reply
  • Thanks for recipe, Jenn! I love your picture with the red and white pie plate. 💖
    My 11 yr old said, whilst eagerly eating bites with whipped cream, “Mom, you should send her (meaning you) a thank you note!” And so, here you go ! It’s Fall here in the Southern Hemisphere, and so I made a lovely roast chicken dinner with your kale and parmesan,chick pea salad (I’ve made it soo many times now),and this cake for dessert. Hit the spot! I’ve made dozens of your recipes since finding you seven months ago, it’s all I cook these days. One of my friends back home in the States went to your blog after I sent her recipes and bought your book soon after. Love your site!!! Thanks for your attractive, fool proof recipes!!!
    With 💖 from Down Under

    • — Stephanie on April 5, 2020
    • Reply
    • So glad you’ve enjoyed the recipes, Stephanie — thanks for taking the time to let me know! ❤️

      • — Jenn on April 5, 2020
      • Reply
  • This was such a simple recipe but OH SO DELICIOUS! I baked it in a 9 inch springform pan so I could easily take it out and put it on a cake stand, and it turned out perfectly. My family loved it and I’ll be making it again today! This was the first recipe of yours I’ve made, and I’m hooked! Thank you for sharing!

    • — Nicole on April 4, 2020
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  • Oh my GOD. I might finish this whole thing in one sitting.

    • — Susan on April 3, 2020
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    • Such a simple and delicious cake recipe! Smells and looks delicious. Was hard not to eat all in one sitting! Will definitely be making this cake over and over, and hopefully trying different fruit in the mix.

      • — Caitlin on April 12, 2020
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  • Wonderful fresh strawberry cake! With four sons home from college, I’m cooking and baking a LOT! This is quick, easy, delicious and a big hit! It will be made often! Thanks so much!

    • — Bella on April 3, 2020
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  • I had made this before but having no strawberries, I made this with frozen cherry berry mix. It was excellent – what a great versatile recipe! Thanks, Jen.

    • — Carla on April 2, 2020
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  • What is “the cup” converted into weight? The internet gives lots of variations.

    • — rick allen on April 1, 2020
    • Reply
    • Hi Rick, the weight of a cup of something varies based on the ingredient (like flour versus sugar), but this recipe has conversions to weight to reduce any ambiguity. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

      • — Jenn on April 1, 2020
      • Reply
  • WOW! I’m not considered a great baker, but thanks to Jenn’s pics and instructions I made this cake and it turned out just like the picture Jenn posted. I made it for mother-in-laws Birthday, and she was really impressed (and she is a great cook/baker). I served this with Jenns Baby spinach salad, and Roast Beef tenderloin (all 5 stars for this Birthday meal). When I make Jenn’s recipes, my husband says “this is better than restaurant food”. Thanks Jenn!

    • — Jeannie Wheeler on March 24, 2020
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  • I’m trying this today for my husbands 82nd birthday. He wanted fresh strawberry cake and he was happy to find your recipe we’re calling a pie cake.

    • — Jenn on March 24, 2020
    • Reply
  • I just made this wonderful cake. It is a lovely cake to start the spring/summer. I made some home-made whipped cream as suggested and it complemented the cake so well. Thank you so much!

    • — Mrs. Martini on March 23, 2020
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  • Can you use frozen strawberries?

    • — Susan on March 22, 2020
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on March 23, 2020
      • Reply
  • This strawberry cake was very delicious! The sugar on top of the cake was really good and I love this recipe so much I would want to try making this again. The strawberries got baked perfectly and my whole family enjoyed this cake.

    • — Sean on March 11, 2020
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  • Very nice cake! I’ve cut the berries to different sizes & I liked how they sank to different depth in the cake! 🙂 Will definitely make it again with other type of fruits as well! It tasted great the same day. Next 2 days it got more dense. It was still very yummy, but fresh is the best!

    • — Adri on March 9, 2020
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  • Would this work with coconut milk? Trying to do it dairy and nut free….

    • — Emily on March 3, 2020
    • Reply
    • Hi Emily, I think coconut milk would work nicely here. Please let me know how it turns out!

      • — Jenn on March 4, 2020
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      • Can we use frozen strawberries for this cake? If yes, should I thaw them first ? Thank you! Looking forward to making this!

        • — Lilly on April 23, 2020
        • Reply
        • Yes (and no need to thaw them first) Hope you enjoy!

          • — Jenn on April 23, 2020
          • Reply
  • I made this with strawberries and it was very good and then I made it with plums and it was just superb – one of my new all time favorites. I’ve made it 6 or so times in the past 2 months and every time there is not a crumb left and rave reviews. I’ve brought it to afternoon teas where there were 15 other cakes on the table and the plum version was finished first. Just love it! Very happy find. And I’m no great baker – it’s easy and consistent.

    • — LiSi on February 15, 2020
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  • This was so good and looked so pretty except that my berries in the center seemed to sink down through the baking process. Not sure why. Will definitely make again.

    • — Pauline on February 7, 2020
    • Reply
    • Hi Pauline, Glad you liked it! You will get a little sinking as the batter rises up a bit over the strawberries, but if they sank a lot, try cutting them a bit smaller next time around.

      • — Jenn on February 8, 2020
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  • Thanks a lot I tried it and turned out awesome Nd yummy

    • — Amrutha Jagadeep on February 4, 2020
    • Reply
  • This cake is absolutely delicious!! I didn’t change a thing. Will definitely make it again.

    • — Nicole on February 1, 2020
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  • Woke up with a craving for strawberry cake and chanced upon this recipe!

    Messed it up right from they get go.. butter wasn’t soft, became shortbread consistency when mixed with sugar.
    Not enough butter, subbed it with olive oil.
    Not enough flour, added some self raising flour and reduced the baking powder.
    It looked nothing like your pictures.

    But oh man.. DELICIOUS!!!!!!
    Amazing for someone who is even lower than an amateur baker. It’s been requested again for the weekend. 🥂

    PS – was a bit too sweet for me. Will reduce the sugar to 2/3rds next time and report back.

    Thank you! ❤️

    • — Tamsin on January 14, 2020
    • Reply
    • So, I think I have a real problem with following recipes.
      This time I half melted the butter and beat it with the sugar. Gradually added ingredients as you suggested.
      The batter turned out almost like meringue consistency.
      How, you might ask?
      Wouldn’t be able to tell you.

      But you know what.. I don’t think you can mess this recipe up!
      Easily the best cake I’ve ever made!!!
      The family has asked me to stack 2 cakes with a strawberry cream frosting, for a family event next month. 😄

      I used just over half a cup of sugar and skipped sprinkling the sugar on top. Sweetness was perfect for me!

      Thank you, Jenn! 🥂❤️

      (PS – do you think I could use the same recipe for cupcakes?)

      • — Tamsin on March 21, 2020
      • Reply
      • So glad you enjoyed this despite being a little uncertain about it while you were putting it together! I actually have a muffin version of these here. 🙂

        • — Jenn on March 21, 2020
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        • Thanks, Jenn!
          Read the recipe and seems like something I can do. Feeling more confident now.
          Just need to get to the shops to pick up some almond extract and muffin tin liners! I’ll let you know how I go! 🙂

          • — Tamsin on March 23, 2020
          • Reply
  • This is my go to cake. I use your recipe rather than Martha Stewart. The first time I had it my sister cooked with pears (excellent). Mys sister adds pecans, I prefer without nuts. I did pears once and now use fresh pineapple. I buy deep pie dishes on sale so I can gift and leave the dish. I am going to try it Pineapple Upside Down Style in Cast Iron Skillet. My favorite cake.

    • — Gray on December 23, 2019
    • Reply
    • Did you need to change the baking time at all when using pineapple? Did you have any issues with the pineapple slices dropping down into the cake?

      • — Jenny on January 3, 2020
      • Reply
  • Another rave review. Was skeptical this would be so delicious without spices or seasoning, and since I’ve not had the best luck with Martha recipes, but it is! Also, my son is allergic to dairy and soy–I made this with dairy free margarine and hemp milk (sounds disgusting, but it wasn’t), and it was absolutely delicious with a beautiful crumb and satisfying crunch from the sugar on top. As others have mentioned, would be wonderful with other types of fruits–I’m going to experiment and will be making some version of this for Thanksgiving most likely.

    • — Cat S. on November 4, 2019
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  • I’ve been looking for ages for a really good, reliable sponge fruit cake. I followed the recipe as well as I could (I’m a terrible baker, I just wander off and do my own thing) I didn’t have a 9″ cake tin so used a larger one and kept a firm eye on the baking (I think it was 55 minutes all up) It came out so perfectly!! I was thrilled. It was really delicious, lots of sponge, lots of strawberries, a really fruity delicious combination. It’s going to become one of my standards. It was delicious with strawberries but I’m pretty sure it would be equally good with plumbs or any other soft fruit that you have on hand. Highly recommended and easy to do. Also, it’s an easy to follow, simple recipe!

    • — Liat on October 26, 2019
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  • A simple cake to make that everyone will seriously love. It received many rave reviews.

    • — Catherine on October 23, 2019
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  • I hate to bake, and as a consequence, I’m not very good at it, and don’t have much in the way of kitchen equipment. Despite those limitations, I’ve made this a couple of times and it came out great. I used an eight inch square pyrex. I did whip fresh cream at serving time.

    • — Stacy R on October 14, 2019
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  • I made this cake to bring to a friend who had just had an operation and was recuperating at home. It was easy, pretty and delicious! My friend said word spread that she had “lovely cake” as people came to visit. I will definitely be making this again.

    • — Sherrie on September 23, 2019
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  • I made this cake about once a week this past spring/summer during prime strawberry season and it is the absolute best. One of our family favorites.

    Do you think this cake would work with peaches? Want to make it for the Jewish holidays and hoping the farmer’s market might still have some late summer peaches. Thanks Jen!

    • — Allyson on September 12, 2019
    • Reply
    • Hi Allyson, So glad you like this cake! I actually have a peach version of it — you can find it here. (The only change is the addition of the streusel.) Hope you enjoy if you make it and happy new year! 🙂

      • — Jenn on September 12, 2019
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      • Thanks Jenn! Will give it a try. Happy New Year to you too. 😉

        • — Allyson on September 13, 2019
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  • I used the food processor. I whipped some cream for topping and put it in a serving bowl. Then I beat the egg and sugar in the processor bowl, then added butter. I measured flour, baking powder, salt, stirred together in measuring cup, then added flour and milk alternately with vanilla. Added 1/4 cup more milk. Caked in 9″ spring form pan. Soo good!

    • — Lola Jean Stewart on August 14, 2019
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    • I saw this recipe weeks ago and was looking for time to make it. Now I have plenty of time, though this recipe comes together quickly. This cake is easy and delicious, but make sure the butter is soft. We loved this recipe, as we do for every one of Jenn’s recipes.

      • — Nancy Dressel on March 29, 2020
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  • Delicious! I stumbled across this recipe looking for solutions to a large quantity of strawberries. It was easy to make, relatively quick, and super tasty. Bonus in that I had all of the ingredients in my cupboard. We ate it still a bit warm with vanilla bean ice cream and whipped cream. I will definitely be making it again. Thank you!

    • — Tana on August 9, 2019
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  • I love your recipes, and I am excited to make this cake. Can I use an 8″‘ cake pan or a 9″ pie dish that is not deep dish? Thanks

    • — Jenny on August 9, 2019
    • Reply
    • Hi Jenny, Yes, I’d go with the 9-in pan. Enjoy!

      • — Jenn on August 10, 2019
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  • What a lovely cake! I made this very last minute and used what I had for strawberries and it was great, not too sweet and the perfect texture. Jenn, your recipes are becoming all of my family’s favorites- thank you so much!!

    • — Eve on August 7, 2019
    • Reply
    • 😊

      • — Jenn on August 8, 2019
      • Reply
  • Just made this . Wow – it smelled delicious and was really easy but most importantly tasted fabulous

    • — Lee Ann on August 5, 2019
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  • I made this cake – simple to make and delicious! I wonder how this would work with plums??

    • — Eileen on August 1, 2019
    • Reply
    • Glad you liked it! And I actually have a very similar cake that is made with plums — check it out here.

      • — Jenn on August 1, 2019
      • Reply
  • This was delicious. I had one small piece and my 145 lb husband ate the rest in one sitting. Will make again.

    • — Stacy R on July 30, 2019
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  • Jenn,
    Thank you for including weights. It really makes baking faster and neater! I used 130 grams white flour and 60 grams whole wheat. I used only 1 TBSP sugar on top of the strawberries and 5 TBSP butter because that is what I had left after using 3 for the Italian popcorn (it is crazy good). I baked the cake in a 9” cake pan and it was ready after 45 minutes. I tasted a corner while still warm and it is fantastic!

    • — Michelle on July 26, 2019
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  • Awesome recipe – everyone loves this cake and it’s easy to make!

    • — Amy on July 22, 2019
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  • What an easy wonderful cake. I serve dessert each night at my B & B and was short on time, so this looked quick and easy and would cool in time for putting out. Well, everyone just loved it including my husband, so I have another in the oven right now. It was great even overcooked last time. I won’t get tied up on the phone this time.

    Thanks Jenn!

    • — Rochelle on July 20, 2019
    • Reply
  • I’ve made this several times and loved it, but never tried it with frozen berries. Have you?

    • — Deb on July 15, 2019
    • Reply
    • Hi Deb, I’ve only used fresh strawberries here, but you can use frozen (and glad you like the cake)!

      • — Jenn on July 15, 2019
      • Reply
    • I want to make this for a bbq at a friends home. How do you serve it? Do you cut it like a pie or spoon it?
      Thank you!

      • — Diane on July 25, 2019
      • Reply
      • Hi Diane, You slice it with a knife. Hope everyone enjoys!

        • — Jenn on July 25, 2019
        • Reply
  • Just saw this recipe. You are amazing. I love your recipes. Can’t wait to try this one.
    Mary Ann

    • — Mary Ann Adrick on July 10, 2019
    • Reply
  • Fabulous summer cake! I made for a 4th of July party, doubled it for a crowd…Was loved by all except hubby who doesn’t like “gooey” food… (he loved the cake part, just not the cooked strawberries) Oh well, more for the rest of us! It was a hit with all ages. Thank you for another wonderful recipe, EVERY recipe that I use from you Jenn is fantastic, and a true winner!

    • — Katie on July 5, 2019
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  • Hi Jenn,
    Can you use others fruits?
    Peaches, Cherries?
    Thank you

    • — Brenda on July 2, 2019
    • Reply
    • Hi Brenda, I think both cherries and peaches should work. (However, because the cherries are a little heavier than strawberries, they may sink to the bottom a bit.) If you want a cake that is specifically designed for peaches, you could also give this one a try. Hope you enjoy whatever you make!

      • — Jenn on July 2, 2019
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  • I wasn’t sure how many strawberries are equivalent to 3/4 lb. I used fresh berries I picked today and a 9 inch round pan, covered the top, but maybe used too many berries as I had to add another 15 minutes to get the top to brown. Tastes great and I’m a huge fan of all of your recipes.

    • — Judy on June 29, 2019
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  • Just made this (we went strawberry picking and definitely over picked!); so I was looking for recipes. It is delicious! Followed recipe exactly. Wonderful warm with a bit of whipped cream.

    • — Blair on June 29, 2019
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  • Have you ever doubled this recipe and baked it in a 13×9 pan?

    • — Leslie Weiss on June 27, 2019
    • Reply
    • Personally, I haven’t Leslie, but a number of readers have commented that they have and have been happy with the results. Baking time may be just a bit different so keep a close eye on it. Enjoy!

      • — Jenn on June 28, 2019
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      • Would blueberries work with this recipe?

        • — Selina on April 16, 2020
        • Reply
        • Sure, Selina. I also have this blueberry coffee cake if you want to take a peek at it. Hope you enjoy whatever you make!

          • — Jenn on April 16, 2020
          • Reply
  • This was a nice light cake. Very summery. I served with additional fresh strawberries and whipped cream. I will definitely make it again. It is not too sweet.

    • — Darlene on June 27, 2019
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  • This cake is amazing! It was quick to make and tastes great with my fresh picked strawberries. I wasn’t sure how it came out because my berries looked a little dark, but it was easy to take out of the pan and not too wet. Thank you for the recipe!

    • — Brittnea on June 23, 2019
    • Reply
  • I made this today and it was fantastic. My only complaint is that it didn’t serve 8-10 as you suggested – more like 5-6 because we all had seconds right away! 🙂
    Thanks for all of your great recipes, Jenn!

    • — Sarah G on June 22, 2019
    • Reply
  • Fantastic! Made this for company recently and it was a huge it. I served it with vanilla ice cream and made a warm blueberry sauce. I actually made it in a 9 inch round with parchment lining the bottom. I really loaded it up with fresh strawberries. It smelled so incredible as it was baking. I waited 10 minutes after taking it out of the oven, flipped it to a plate and then flipped it right back over so it was right side up. Cooled it and froze it for 2 weeks. Came out smelling as good as it did going in. So moist. Incredible.

    The cake reminded me of a European Plum Cake, or really just a great European pastry–like something you’d get in Vienna or Budapest, etc. So simple to make but so complex in flavor and so incredibly moist. Lots of caramel and vanilla notes. The bites of just the vanilla cake are as good as the bites with the strawberries. This cake was so good, I really think the ice cream and blueberry sauce were not necessary and likely will not serve it that way again. My husband raved about it for days and is still raving. I think it’s one of his new favorite desserts, which since it’s not chocolate, is saying something. Our guests wanted to take a piece home. Also great b/c it’s not too sweet. Another perfect recipe, Jenn!

    • — Diane on June 20, 2019
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  • My family, friends and I have looooved this cake!! I’ve made it at home twice and brought it to a BBQ and a bridal shower. My dad is gluten-free and it’s been a little tough to find a cake that is gluten-free without being grainy, but I’ve baked this with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and it’s Perfect! It’s now my dad’s favorite cake, which says a lot given that he usually only likes chocolate cake & isn’t the biggest fan of strawberries. I’ve just come back to grab the recipe to make for Father’s Day dessert!

    • — Colleen G. on June 16, 2019
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  • Perfect size cake. I baked the cake plain in a loaf pan to use for strawberry shortcake. I had fresh strawberries and rhubarb to use up and made a simple compote to serve over slices of the cake. It was perfect.

    • — AngAK on June 14, 2019
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  • Hi! Your recipes are always a hit! I just baked this according to your directions and I’m wondering why my strawberries sank, or caved into the cake about 30 min AFTER I took it out of the oven? Tastes great just not as pretty as when i first took it out of the oven. Thoughts? (I want to make it again on Sunday for Fathers Day)

    • — Evelyn on June 14, 2019
    • Reply
    • Hi Evelyn, glad you like the recipes! Strange that the strawberry sank after you removed the cake from the oven. Were they pretty large strawberries? Next time, I’d cut them just a bit smaller. (And keep in mind that it’s normal for them to sink a bit.)

      • — Jenn on June 16, 2019
      • Reply
  • Can you add some strawberries to the cake mix and then top with the halved berries? If so do I need to increase the baking time? Looking forward to baking this cake.

    • — Diana on June 11, 2019
    • Reply
    • Hi Diana, I don’t really think it’s necessary to add strawberries to the batter because some of them already sink down into the cake as is. That said, you can add some of the strawberries to the batter and put the remaining ones on top, but I wouldn’t add more strawberries than with the recipe calls for. Also, to help avoid them from sinking I would dice the ones (that you’d like to put in the batter) a bit smaller. Baking time would remain the same. Hope you enjoy!

      • — Jenn on June 11, 2019
      • Reply
      • Made this for dinner yesterday. AMAZING! Took your advice and added a few berries chopped about 1/2 inch. My family of boys devoured the whole cake. Will definitely make again! Thanks Jenn for an amazing recipe.

        • — Diana Walker on June 13, 2019
        • Reply
        • Glad it worked out! 🙂

          • — Jenn on June 13, 2019
          • Reply
      • I plan on using almond milk which I read can work. Do you think any of the flour substitutes would work? Like almond flour? Thanks, Louann

        • — Louann Bonny on April 10, 2020
        • Reply
        • Hi Louann, Unfortunately, I don’t think almond flour would work here — sorry!

          • — Jenn on April 12, 2020
          • Reply
          • It was so delicous that I ate a quarter of it just after baking 😋😋

            • — Sadaf on May 6, 2020
          • LOL – glad you liked it!

            • — Jenn on May 6, 2020
  • What a great strawberry dessert…my family loved it! Made this with your spaghetti with meatballs, rosemary focaccia , Italian Salad. Delicious Sunday Dinner. Thanks Jenn for sharing your delicious, thoughtful recipes.

    • — Gail on June 11, 2019
    • Reply
  • So excited to make this tomorrow! I’m really tempted to sub with almond extract since it was such a great way to make the NYT Plum Torte, but by the looks of the reviews- no adjustments need/should be made cause it’s that good haha

    • — Marisa on June 9, 2019
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  • This cake was excellent! Moist, delicious, quick and easy!! Will become our go to cake. My husband who is not a fruit in your cake kinda guy LOVED IT! As did everyone else who was lucky enough to be on the receiving end of having a piece…Thank you for this, and for all your delicious recipes. I often find our dinners filled with recipes from your site!

    • — Betsy on June 3, 2019
    • Reply
    • 😊

      • — Jenn on June 3, 2019
      • Reply
  • I have frozen strawberries—not commercially frozen just a surplus of some just picked berries. Can I use these and if so, do I have to make adjustments to the recipe? Thank you.

    • — Susan on May 31, 2019
    • Reply
    • Hi Susan, you can use frozen recipes here with no adjustments. Hope you enjoy!

      • — Jenn on May 31, 2019
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  • Cake is delicious! I doubled it and adjusted for altitude (which included baking at a higher temp for less time). I probably only used a pound of strawberries because mine were huge, but I cut them in 4ths or 6ths and did cover the entire top and none sunk. It is light and fluffy and does need whipped cream. Am taking to my son’s in California!

    • — LV Sue on May 30, 2019
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  • This is one delicious cake. I made this at my son’s home and he only had frozen strawberries. I defrosted the frozen strawberries in the microwave and patted them dry, making sure they’re weren’t too watery. The cake was perfect. My son had two large pieces in a row. I think I’m going to try subbing peaches next time.

    • — Rhash on May 28, 2019
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  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • Do you know how long you baked this? I’d love to double the recipe and use a 9×13 pan since I’m serving a lot of people.

      • — Leslie Weiss on June 25, 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
    • Reply
    • 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
    • Reply
  • Would sour milk work? Thanks

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

      • — Jenn on May 20, 2019
      • Reply
  • 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
    • Reply
  • 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
    • Reply
    • Would margarine work instead of butter? Or coconut oil?

      • — Gina on May 20, 2019
      • Reply
      • 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
        • Reply
  • 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
    • Reply
    • Hi Diane, I don’t recommend it as the acidity might interfere with the leavening. Sorry!

      • — Jenn on May 17, 2019
      • Reply
  • 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
    • Reply
  • This is the perfect cake. I have made it with plums, pears, blueberries, and raspberries. Always delicious.

    • — Josseline Wood on May 16, 2019
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • Definitely!

      • — Jenn on May 10, 2019
      • Reply
  • 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
    • Reply
    • Hi Michele, So sorry you had trouble with this! Are you by chance using a convection oven?

      • — Jenn on May 4, 2019
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Hi,. Just made this with my kid’s. Delish. Would it work with apple chunks?

    • — Lorraine on February 18, 2019
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • LOL – glad you’re enjoying the recipes! 🙂

      • — Jenn on February 2, 2019
      • Reply
  • 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
    • Reply
    • 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
      • Reply
      • 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
        • Reply
  • 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
    • Reply
    • 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
      • Reply
      • Can I use whole wheat flour?

        • — Rowena on March 22, 2020
        • Reply
        • Thanks for your note. I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. I’d love to hear how it turns out! Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). Hope that helps!

          • — Jenn on March 22, 2020
          • Reply
  • 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
    • Reply
    • 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
      • Reply
    • Easy to make and too easy to eat!

      • — Kristin Certain on March 11, 2019
      • Reply
  • 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!

    • That is correct, Hanna, it is 1 and 1/2 cups. Hope you enjoy!

  • 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!

  • Wonderful cake, so easy to make and absolutely delicious. One of my all-time favorite recipes!

  • Can I make this into cupcakes? If so, how should I adjust the bake time and temperature?

  • Fabulously moist cake. I also did the topping with drained morello cherries and added a little almond essence to the cake batter – delicious!

  • 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.

  • 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.

  • Delicious cake! It looks great, too. I served with fresh whipped cream.

  • 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!

  • 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.

  • This cake is wonderful but isn’t there a chocolate version I thought I saw one earlier but I can’t find it now?

  • 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!

  • I make this cake often and it is always lovely. Has anyone tried it with apricots? Wondering if it will work as well…

  • 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.

  • This is a fantastic receipe. Easy to make and ALWAYS produces the most delicious cake. Everyone should try it.

  • This was a disaster!! What a waste of ingredients and time! 😔

    • Sounds to me like YOU did something wrong. Our cakes turned out GREAT! So it’s not the recipe.

      • 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. 😏

  • 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!

  • Can you reduce the amount of sugar in the cake recipe only because some of my friends are diabetic and I won’t splenda

    • 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.

  • Can this cake be frozen

    • Yes, it freezes nicely!

  • 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.

  • This cake is phenomenal! Can it be frozen? Will the strawberries degrade if I freeze this cake a week before serving it?

    • Hi Mary, it freezes nicely (and you won’t have a problem with the strawberries degrading).

  • 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!

  • 😉 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 ♥️

  • 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!

    • Peaches…yum!!

      • — Barbara Sparnell
      • Reply
  • 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.

    • Did you double the recipe when you put it in the tube pan?

      • — Dee on February 9, 2019
      • Reply
  • 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.


  • 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
    • Reply
    • Can you use frozen strawberries and could it be made in Bundt pan

  • 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.

  • Would a 9″ springform pan work?

    • Yes, Oksana, that should work. Enjoy!

  • 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
    • Reply
  • Can this be stored in freezer if making in advance?

  • Wonderful light cake. Absolutely delicious with the strawberries. Looking forward to trying it with blackberries and peaches. I followed the recipe exactly as written.

  • Can I use a pyrex 8″ square glass baking dish for this cake recipe? Or do I need to alter anything?

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

  • 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.

  • 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?

    • 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!

  • 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!

    • 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?

  • 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.

  • This turned out delicious and perfect! Thank you for a great recipe! Will be making this again soon!

  • 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?

    • 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.

      • 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!

        • Glad it turned out nicely -thanks for the follow-up!

  • Made this so many times. After dinner parties – people love it. Great way to use up berries.

  • When strawberries are not in season, could I use frozen berries? Thanks!

    • Yep – that’s fine – hope you enjoy!

      • 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! 😂

    • 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.

      • 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?

      • Hi Joy, Yes, I think that could have an impact.

  • 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?

    • 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?

      • 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.

        • 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.

          • 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
          • 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
  • I need for this cake to serve 12. Could I double the recipe and bake in a 13 x 9 pan?

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

  • 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?

    • Hi Sandra, Glad you enjoyed it! I’ve made it with both peaches and blueberries and they were both delicious.

  • 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!

  • Tried this recipe twice. It was a hit with friends and family. Trying it out again today

  • 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.

  • 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!

    • 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!

  • Can you use frozen strawberries?

    • Sure, Carol. Enjoy!

  • 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!

  • This is a wonderfully delicious & light cake. I have even made it with blueberries. Sweetened whip cream goes great with both versions.

  • 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)

  • 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.

  • 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?

    • 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.

      • Thank you for your reply!! I’ll let you know how it goes 🙂

  • 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.

  • 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!!

  • 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!

  • 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

  • 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.

  • 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.

  • 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?

    • 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.

  • Delicious! I made it 3 times in one week. My 7 yr old loves to help too.

  • 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!

  • 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!

  • 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! 🙂

    • Great suggestions, Julie. Thank you!

    • 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.

  • Does this cake freeze well? Thank you:)

    • — Claudia Yancheson
    • Reply
    • Yes Claudia, I think it should freeze nicely!

  • 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
    • 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:/

    • 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.

      • 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?

        • 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.

  • 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 !!

  • 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.

  • Excellent. Easy. Everything except berries was on hand. Better than shortcake in my humble opinion. Thanks.

  • 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.

  • 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.

  • Delicious and so easy to make. Thanks!

  • 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!!

      • I just made it and it tastes amazing! Can i prepare and refrigerate the batter the night before to bake it later?

        • — Buse on June 11, 2019
        • Reply
        • Unfortunately, it needs to be baked right away. Sorry!

          • — Jenn on June 11, 2019
          • Reply
  • 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.


  • 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?


    • 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: 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, 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?


    • 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.


    • 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?

  • 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

    • 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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