22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Fresh Strawberry Cake

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.

Strawberry Cake in a pie pan.

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 the cake is that it’s made with very few ingredients, and you can whip up the batter in under 15 minutes. What’s more, it’s a great way to use up extra strawberries or salvage berries that are less than perfect, and it keeps well for days. The recipe was originally published in Martha Stewart Living in June 2005, though it has been modified just a bit.

If you have an abundance of strawberries on hand, or find them on sale during the season, try my strawberry shortcake and strawberry muffins as well. You’ll be glad you did.

What You’ll Need To Make Strawberry Cake

ingredients for strawberry cake

Step-by-Step Instructions

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 round 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 in a pie pan.

More Recipes You Might Like

Fresh Strawberry Cake

Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.

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

Ingredients

  • 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, softened, plus more for greasing the pan
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk (low fat is fine)
  • About ¾ pound strawberries, hulled and halved

Instructions

  1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round 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. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
  5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
  6. Cake can be stored at room temperature for several days, loosely covered.
  7. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • Really fabulous, quick cake. I’ve made this several times and just make a few modifications, though it’s still delicious as is. I added 1/2 tsp almond extract and checked for doneness at 45 mins. I also added parchment to the bottom of my cake pan for easy removal.

    • — Alanna on May 20, 2024
    • Reply
  • Made this for a family dinner – and it was a HUGE hit.
    Easy to make and so DELICIOUS!
    THANK YOU.

    • — Peggy Manning Meyer on May 20, 2024
    • Reply
  • Hi Jenn,
    This cake was super moist and delicious. I added some lemon zest to the batter and used brown sugar instead of caster sugar on top of the strawberries. It gave it a nice caramel flavor. Thank you for all your wonderful recipes. My friends think I am a great cook thanks to you.

    • — Johara Alatas on May 18, 2024
    • Reply
  • Man, this cake is 10/10, no notes, no substitutions–an absolutely perfect summer dessert. The strawberries get nice and jammy when baked and it’s easy because you don’t have to fuss with frosting/icing. It’s also a perfect size for small gathering. We eat it warm and it’s heaven!

    • — Amanda on May 17, 2024
    • Reply
  • I make this every mother’s day morning, per my dear mother’s request. She begins craving it about a week beforehand, with anticipation. Thank you Jenn. It’s in the oven now, and marry me chicken is on the menu for tonight!

    • — Colleen on May 12, 2024
    • Reply
  • Can I make the batter the day before and add strawberries and sugar and cook the next day?

    • — Sheila on May 9, 2024
    • Reply
    • Hi Sheila, Unfortunately, it won’t work to refrigerate the batter as the cake won’t rise well when you go to bake it. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.

      • — Jenn on May 10, 2024
      • Reply
  • i love this recipe but I was thinking about adding rhubarb with the strawberries. thoughts? thanks.

    • — ah on May 9, 2024
    • Reply
    • Glad you like it, and a combination of strawberries and rhubarb should work nicely. 😊

      • — Jenn on May 9, 2024
      • Reply
  • Amazing and delicious 😋

    • — JT on May 9, 2024
    • Reply
  • I LOVE THIS RECIPE! I’ve been making it for several years. It’s always hit!

    • — Anne A on May 7, 2024
    • Reply
  • Another winner. Everyone loved it, and I loved how easy it was to make. A simple yet elegant dessert.

    • — CB on April 25, 2024
    • Reply
  • It’s not bad..not great though, won’t be making it again…a lot of sugar for a plain cake..and I don’t really feel it made the strawberries interesting. Ow well back to freezing them instead.

    • — A on April 22, 2024
    • Reply
  • I’ve made this many times and it’s always such a treat! I went to make it today and have no milk. Can I use buttermilk although maybe a bit less? Thanks Jenn

    • — Tamera on April 18, 2024
    • Reply
    • Glad you like it Tamera – I wouldn’t recommend buttermilk here – sorry!

      • — Jenn on April 18, 2024
      • Reply
  • can this be made in a 13 x 9 cake pan?

    • — kris on April 17, 2024
    • Reply
    • Hi Kris, if you’d like to use a 9 x 13-inch pan, you’ll need to double the recipe. The baking time should be similar if not just a touch longer.

      • — Jenn on April 17, 2024
      • Reply
  • Omg Jen, this cake is absolutely delicious yet so simple to make! A perfect recipe as always! You’re the best!

    • — Jo on April 16, 2024
    • Reply
  • Loved this recipe. It was great with or without ice cream or whipped cream.
    Kept well in the fridge for a few days as we made our way through it.
    My 90 year old neighbor said this is what she’d like for a birthday gift!!!

    • — Nancy Willis on April 15, 2024
    • Reply
  • Can I use GF 1to1 flour?

    • — LOIS GREER on April 12, 2024
    • Reply
    • Yep, enjoy!

      • — Jenn on April 12, 2024
      • Reply
  • Lovely spring cake! used gluten-free flour (no xanthum gum in it)
    And added grated zest from 1 lemon.

    • — Jane on April 7, 2024
    • Reply
  • Hi Jenn
    Would homemade whipping cream go well with this cake?

    • — Melissa on April 5, 2024
    • Reply
    • Definitely!

      • — Jenn on April 5, 2024
      • Reply
  • This is such a delicious cake. My question is can almond milk be used instead of regular milk?

    • — Janie on March 30, 2024
    • Reply
    • Glad you like it! And, almond milk is fine. 😊

      • — Jenn on April 1, 2024
      • Reply
  • Made this recipe with inexact ingredients (rough measurements). It turned out as expected. A shortbread/biscuit type cake with strawberries. I didn’t make.whipped cream but a dollop of butter on a slice is pretty tasty.

    • — Ashley Marie on March 14, 2024
    • Reply
  • Can I substitute butter with vegetable oil?

    • — Mridula on March 13, 2024
    • Reply
    • Vegetable oil won’t work here as you need something solid to cream with the butter. The one oil that would work is (solidified) coconut oil.

      • — Jenn on March 13, 2024
      • Reply
    • Followed directions and didn’t change anything. I ended up with a dry, biscuit type cake. Thank goodness I had a backup dessert since it was Easter. No clue what went wrong but wow, mine was hard and dry. Yuck.

      • — TM on April 3, 2024
      • Reply
      • My husband baked it and he’s not a baker and it was absolutely delicious! I wonder if your oven was too hot?

        • — Jo on April 16, 2024
        • Reply
        • The cake was crispy outside and gooey moist inside … It tasted really good though…I wonder if it should be moist gooey ish inside.i baked for 10 mins in 170 and then about 20 min at 165

          • — Z.Danenberg on May 6, 2024
          • Reply
          • It’s moist on the inside, but shouldn’t be gooey. It sounds like it was a touch underbaked.

            • — Jenn on May 6, 2024
  • Amazing!! Added the full pound of strawberries. The sugar crust on top is heaven. I think it’s best when still warm. It’s heaven. ❤️ Will make again. Thank you!

    • — Jennifer on March 12, 2024
    • Reply
  • This cake was so simple and easy to make and turned out absolutely delicious! I’ve made the plain cake several times and I love the combination of sweet cake with the tartness of the fruit. With thanks all the way from Karachi!!

    • — Maha on February 12, 2024
    • Reply
  • I had bought fresh strawberries for Christmas Day but unfortunately due to illness they were not used and then by chance I saw your recipe – fabulous – the cake was still warm when I served as dessert at lunchtime today- delicious and so easy to make!
    I have a fan oven so reduced the temperature and time slightly still tested with the skewer!
    Thank you

    • — Angela Kerr on December 27, 2023
    • Reply
  • I love this dessert. I make this recipe every strawberry season. This past season I made at least 10 so I can give to neighbors and friends. I doubled the recipe in two large pans for my coworkers. The absolutely loved it! I think it tastes like poundcake with strawberries. So good and comes out of the oven perfect every time!!! Thank you 🍓 🍓 🍓

    • — Dianne Mumma on November 24, 2023
    • Reply
  • Shoot, your metrics are messed up! It has more sugar than flour, so I know there’s an issue. What are the proper metric measurements? Thanks!

    • — adam on November 22, 2023
    • Reply
    • Hi Adam, I just double-checked the metric conversions and they are correct. There’s more flour by volume; the sugar just weighs more. Hope that clarifies!

      • — Jenn on November 22, 2023
      • Reply
      • ok thank you! You are right! Although I did notice (at least for me) the sugar metric to cups / tablespoons was different by a few tablespoons, so I erred on less. Thank you!

        • — adam on November 23, 2023
        • Reply
        • Following up to my initial inquiry, I made this cake with some modifications and it was amazing. I used the metric and upped the quantity to 1.5X the ingredients, used a 9 inch springform pan, and around doubled the strawberries and replaced the flour with a cup for cup gluten free batter (I used ‘Better Batter’). Since I had 1.5X more batter, I first put a layer down consisting of half the batter, and then I assembled sliced strawberries on top of this layer (not halved, these strawberries I did in around 1/4 inch slices. I then added the remaining batter and topped the cake with the remaining strawberries that I halved as per the instructions. Right before serving, I lightly dusted the top with confectioners sugar. It came out amazing, thank you so much for this recipe, and it works great gluten free and with an extra layer of strawberries! I’d post a picture here but not sure how to do that!

          • — Adam J on November 25, 2023
          • Reply
          • Hi Adam, Glad this worked out for you – sounds like it was very pretty too!

            • — Jenn on November 27, 2023
  • This cake came out beautifully!! so delicious

    • — Manu on November 9, 2023
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.