Fresh Strawberry Cake

Tested & Perfected Recipes

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

Strawberry Cake

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

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

Ingredients For Strawberry Cake

ingredients for strawberry cake

How To Make Strawberry Cake

Begin by combining the dry ingredients in a mixing bowl.

dry ingredients in mixing bowl

Whisk to combine and set aside.

whisked dry ingredients in mixing bowl

Beat the butter and sugar until pale and fluffy.

creaming butter and sugarAdd the egg and vanilla.

adding egg and vanilla

Beat to combine.

mixing egg and vanilla into batter

Add some of the flour.

gradually adding the flour to the batter

Mix to combine, then add some of the milk.

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

finished strawberry cake batter in mixing bowl

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

spreading batter in pie dish

Arrange the strawberry halves on top of the batter.

topping the batter with strawberries The sprinkle with the remaining sugar. (Don’t be tempted to omit the sugar here; it balances the tartness of the berries and forms a deliciously crisp crust on top the cake.)

strawberries sprinkled with sugar

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

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

Strawberry Cake

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Fresh Strawberry Cake

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

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

Ingredients

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

Instructions

  1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
  4. Transfer the batter to the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
  5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
  6. Cake can be stored at room temperature for several days, loosely covered.
  7. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

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

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

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Reviews & Comments

  • Always looking for new recipes for our strawberries, my other half keeps turning them into jam before I can get them, which is fine but we all like something new now and again. So I baked this from the first harvest, he loved it, the kids loved it. I have to admit I was worried it would be too sweet but it wasn’t. So have to do another one before the season ends. Easy to follow the recipe, an uncomplicated bake. I will certainly be trying other recipes from Jenn.

    • — Catherine on July 15, 2021
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  • Absolutely easy and delicious !!!⭐️⭐️⭐️⭐️⭐️

    • — M Sutherland on July 8, 2021
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  • This recipe is a family favorite as are so many of your recipes, Jenn. Thank You! I was wondering if I could use raspberries in place of the strawberries?

    • — Cathy on July 6, 2021
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    • So glad you like it, Cathy! I haven’t made the cake with raspberries, but a number of readers have commented that they have with good results. Enjoy!

      • — Jenn on July 6, 2021
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  • Do you think I could use frozen strawberries? I went strawberry picking!!! I have made this recipe many times. DELICIOUS!!

    • — ann on July 1, 2021
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    • Sure, Ann, frozen strawberries will work (and glad you like the cake)!

      • — Jenn on July 1, 2021
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  • Do you think you can use half and half in place of milk?

    • — Rosemary on July 1, 2021
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    • Hi Rosemary, I haven’t used half and half here but it should work. Hope you enjoy!

      • — Jenn on July 1, 2021
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  • Went berry picking on Sunday and got loads of fresh strawberries – made this on Monday and it turned out so well! By Tuesday, the cake was finished and made another one just now! Thank you so much for this wonderful recipe. The crumbly texture on the bottom and the tartiness of the strawberries all together is heavenly!

    • — Himaya on June 30, 2021
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  • I’ve made this twice now and it was a hit both times. Smells heavenly coming out of the oven. It’s the perfect dessert in the summer when there’s an abundance of ripe strawberries.

    • — Inna on June 29, 2021
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  • Tastes like summer!

    • — Angela on June 28, 2021
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    • Do you think this would work well with blueberries instead? My blueberry bush has been out of control and I’d love to do a blueberry cake!

      • — Meaghan on June 28, 2021
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      • Sure, Meaghan, blueberries will work here too. You may also want to consider this blueberry cake. Hope you enjoy whatever you make!

        • — Jenn on June 29, 2021
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      • I followed the recipe exactly and the cake is too brown on top with ribbons of unbaked throughout. What happened?

        • — Molly on July 10, 2021
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        • Hi Molly, when you say ribbons of unbaked sections, do you mean pockets? If so, it could be that the cake needed a few more minutes in the oven. If you find that you’re baking this again and the top is browning before the cake is baked throughout, loosely lay a piece of foil over the top of the cake to keep it from browning too much before the cake is fully baked. Sorry you had a problem with it!

          • — Jenn on July 12, 2021
          • Reply
  • To make it lactose-free what would you recommend as the best milk substitute for this recipe?

    • — Derek on June 25, 2021
    • Reply
    • Hi Derek, 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 and that you enjoy!

      • — Jenn on June 25, 2021
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      • I’ve made this with oat milk and it works great.

        • — Carla on July 1, 2021
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  • Easy to make and very tasty. My family loved it:)

    • — Danute on June 22, 2021
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  • I made this cake and loved it. It came out more like a pound cake which was fine. I doubled the recipe and put it in a tube pan. It had to bake about 1-1/2 hours. In hindsight I only kept the 350 temp. for 10 mins. and probably should have gone a bit longer. I also added 1/2 almond extract and 1/2 vanilla extract. I served it with a ricotta creme on the side, flavored with lemon peel/extract. So delish. Thank you for this wonderful recipe.

    • — Christine Duquette on June 15, 2021
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    • I made this about a month ago because we had extra strawberries. It was absolutely delicious! It was also very easy to put together, and I actually had all the ingredients on hand. Today, we have extra peaches. I’m going to make it soon with peaches instead to see how it works!

      • — Elizabeth Piel Black on July 29, 2021
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  • Love this recipe!! I’ve made it twice already.

    • — Meghan Roberson on June 13, 2021
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  • Did a test run of this cake in preparation for Father’s Day for my dad, and it is amazing! I have the very same pie dish, so that is what I used. None of my strawberries sank! When placing my strawberries I made sure to put the biggest ones around the outside, and the smaller ones towards the middle. The biggest ones I cut into quarters; the rest I cut in half. The cake is so light, fluffy, and perfectly moist and the slightly crisp bottom is very yum. The strawberries become tender and taste jam-like, and a nice glaze forms around the edges. Mine was ready 5 min early in a standard oven (used toothpick to check). I paired it with homemade sweetened whipped cream. Will be serving this for Father’s Day!

    • — Jenny on June 13, 2021
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  • didn’t work for me

    • — P W on June 11, 2021
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  • I did find this easy to make but it was pretty dry. Not moist at all.

    • — Beth A Moore on June 10, 2021
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  • Do you have any suggestion for making this as an individual dessert? I want to make this with a group of kids and I was hoping that they could make each one themselves. Thanks!

    • — Karen on June 8, 2021
    • Reply
    • Hi Karen, I really don’t know if that’s possible as the portions they’d be using would so small, and not sure that it would translate well. If you wanted to have them all help with the batter but give them individual baked goods to eat, you could use this muffin recipe instead. Hope that helps!

      • — Jenn on June 8, 2021
      • Reply
  • I made this for a friend last year and she liked it so much she is giving me 2 lbs of freshly picked ripe strawberries from her garden to make one for her (and one for me, yay!!!). Can I double this recipe without making any adjustments? Thank you for making me look like I know what i am doing 🙂

    • — Chithra on June 7, 2021
    • Reply
    • That’s funny — she supplies the berries and you bake the cakes! Yes, it’s fine to double this? I assume you’ll be using 2 separate baking dishes? Keep in mind that you may need to add a minute or two to the baking time because the oven will be slightly more crowded.

      • — Jenn on June 8, 2021
      • Reply
  • Fabulous, easy, beautiful, tasty! My daughters never take home dessert leftovers, but this one was the exception to the rule.
    Everything was done per Jenn’s recipe. Right before putting it in the oven, I sprinkled the center with “Sparkle” sugar in white and red.

    • — Marita Topmiller on June 3, 2021
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  • Excellent! Made this exactly as written. Did take a while to bake, but worth the wait. Going strawberry picking this week. This is on my list for company. Looks so pretty and so easy.

    • — Lindane on June 1, 2021
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  • We had a bunch of strawberries that were rapidly going bad, and this cake was a perfect way to use them. My only mods were that I soaked the halved strawberries in a wash of apple cider vinegar (to clean and enhance flavor), used almond extract in place of vanilla (it is EXCELLENT), and added less sugar in the cake but the full amount on top. I have a similar stoneware pie pan and cooked exactly to your specifications and when the alarm went off it was perfectly baked. I ate it with whipped cream last night but then this morning I couldn’t be bothered and ate it by itself with my coffee. Really delightful!

    • — Kara on May 31, 2021
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  • Hi Jenn!
    I’m so glad that I found your site! I just baked this strawberry cake and it came out great, and is so delicious! Only a few strawberries sank, but it still came out so pretty. I’ve done a lot of pandemic baking, tiring out my family in the process, but my son just told me that this recipe ranked in the Top 3 of what I’ve made-wow! Thank you, and I look forward to trying more of your recipes!

    • — Holly on May 31, 2021
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  • Made this cake tonight and it smells heavenly and tastes delicious too! Thank you!

    • — Alex on May 29, 2021
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  • This is a fantastic recipe! I am so glad I found it. We have about 10 pounds of strawberries from our garden, and my husband has asked me to make SEVERAL of these cakes. Thank you!

    • — Marguerite on May 28, 2021
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  • Needed an activity for the kids so I took them strawberry picking and then we made this cake. Truly a simple and delicious cake! It was just as fun to make as it was to eat as it is SO EASY!

    • — Adrienne on May 22, 2021
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  • Hey Jenn, I love this recipe but need to double it. Would it be ok to use 9×13 pan? I also have some frozen strawberries and wanted to know if need to thaw first. Any advice regarding cooking time and berries would be greatly appreciated. Thanks again for being my ” go to ” for all my recipes!

    • — staci on May 17, 2021
    • Reply
    • Hi Staci, Yes, you can double this and prepare it in a 9 x 13 dish. Cooking time should be about the same if not a tiny bit longer. And you can use frozen berries (no need to thaw them). Enjoy!

      • — Jenn on May 17, 2021
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      • Thank you for mentioning that frozen strawberries will work just fine! I always load up on fresh, local berries and freeze most of them. Was searching for a recipe to use frozen strawberries with – thank you!

        • — Katie on June 11, 2021
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  • I thought that was the problem.When I converted to metric it said 190 grams (see below), which seemed far too little for 1 1/2 cups flour compared to other recipes I have made. I will definitely try this again.

    Thank you.
    Ann

    INGREDIENTS

    190 grams all-purpose flour, spooned into measuring cup and leveled-off
    1-1/2 teaspoons baking powder
    1/2 teaspoon salt
    85 grams unsalted butter, softened, plus more for greasing the pan
    225 grams sugar, divided
    1 large egg
    1 teaspoon vanilla extract
    120 ml milk (low fat is fine)
    About 340 grams strawberries, hulled and halved

    • — Ann on May 16, 2021
    • Reply
    • Hi Ann, Did you happen to print the recipe a while back? If so, between the time you printed it and made it, perhaps I realized that I got the conversion wrong and updated it online. If that’s the case, I’m really sorry! Hope you have better luck with it next time around. 🙂

      • — Jenn on May 17, 2021
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      • Hi Ann,
        The recipe in metric still says 190gr.
        So I should use 250gr?
        Thank you.
        Regards, Sandra

        • — Sandra on May 23, 2021
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        • Hi Sandra, I’m sorry for the confusion! The accurate conversion is 195 grams of all-purpose flour. I’ve updated the recipe to indicate that.

          • — Jenn on May 23, 2021
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  • My 16 year old daughter made this for me for Mother’s Day. It was just lovely! Looks like a new family tradition has been born. 🙂

    • — Olive on May 9, 2021
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  • It’s strawberry season! This was a hit! So easy and delicious. Thank you for another great recipe.

    • — Kendra on May 2, 2021
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  • I cannot tell you how many times I have made this cake since I bought Jenn’s cookbook. It always turns out beautifully and is absolutely scrumptious. What a welcome alternative to traditional (more labor intensive) strawberry shortcake. Great for breakfast as well as dessert.
    Anxiously awaiting her second book.

    • — Barb on May 2, 2021
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  • I have made three of these cakes in the last week and have accommodated for different diets. I made one with 2% milk, one with fat-free lactose free milk, and one with Splenda & lactose free milk. All came out perfectly! 10/10 delicious!

    • — Lauren on May 1, 2021
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  • Hi Jenn,
    I’ve had great success with all your recipes from the blog and your cookbook! Looking forward to trying this strawberry cake this weekend!
    Have a question, I see you baked in a stoneware pie dish, will the temperature and baking time be different if baked in a metal cake pan?

    Can’t wait for your new cookbook!

    Thanks a bunch!

    • — Sharon on April 30, 2021
    • Reply
    • So glad you like the recipes and thanks for your support with the cookbooks! 🙂
      No need to modify the baking temperature or time for a metal cake pan. Hope you enjoy!

      • — Jenn on April 30, 2021
      • Reply
  • Jenn,
    This cake has quickly become a family favorite! I wondered if you had ever tried making it with any other fresh fruits. I was thinking of trying it with a combo of fresh strawberries and blueberries for a festive holiday cake. It seemed to bake a bit faster than the recipe stated…I just go by the appearance and the toothpick test.

    Have you ever tried it with gluten-free flour? I would love to make it for my daughter-in-law who can’t have wheat flour. I use Namaste flour when I convert recipes.

    Our family loves your recipes. I have gifted your first cookbook to my daughter-in-law and have already pre-ordered your new one just as I did with your first endeavor. I am very selective about adding cookbooks to my collection but purchasing yours was a no brainer!
    Thanks to your cousin, Shani Spiegle, I learned of your blog and have enjoyed every recipe I have tried.

    l look forward to enjoying your next book in September.
    Best wishes,
    Marilyn Bilsky

    • — Marilyn Bilsky on April 29, 2021
    • Reply
    • Hi Marilyn, Small world – I’m glad that Shani turned you onto the blog! Yes, I do think you could make this with a combo of strawberries and blueberries. It would also be delicious with cherries. I haven’t made this with gluten-free flour, but a number of readers have commented that they have successfully. Thanks also for your support with the cookbooks! 🙂

      • — Jenn on April 29, 2021
      • Reply
  • Made it this afternoon. It took a long time to cook. Ten minutes at 350, then an hour and half t 325. The outside overdone, center underdone.

    Question. The oven had a baking stone in it. Should I have taken that out? Should I have used the convection feature?

    It tastes very good and if I can figure out the baking issues, I will make it again.

    • — James E Powell on April 22, 2021
    • Reply
    • Hi James, I would remove the baking stone, but I would not use the convection setting. Your strawberries may have been extra juicy; next time you might try using a bit less.

      • — Jenn on April 23, 2021
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      • Hi Jen, will it be OK if I substitute the strawberries with raspberries?

        • — Yeny on June 10, 2021
        • Reply
        • Hi Yeny, I haven’t made this with raspberries, but several readers have commented that they have with good results. Hope you enjoy!

          • — Jenn on June 10, 2021
          • Reply
        • Raspberries are delicious in this recipe! Blackberries too! This is my “go to” cake. I make it all the time.

          • — Samantha on June 30, 2021
          • Reply
  • I have made this cake recipe as written several times and everyone has loved it. This last time I added a pinch of nutmeg and about 1/2 tsp. Of cinnamon. I also spied a small bottle of Grand Marnier in my cupboard and added a tsp. of that to the recipe. Wow.

    • — Sandy on April 22, 2021
    • Reply
  • Hi Jenn…what hand mixer do you recommend?

    • — jill on April 20, 2021
    • Reply
    • Hi Jill, I like this one. Hope that helps!

      • — Jenn on April 21, 2021
      • Reply
  • Hi Jen,

    I made the cake and it tasted yum.
    But the strawberries did sink to the bottom. How can I prevent that?
    I used a 9 inch pan and i have a fan oven. I baked on 180 for 5 min and then at 165 for 35 mins.

    • — Shagun on April 16, 2021
    • Reply
    • Hi Shagun, Sorry to hear the strawberries sunk. They were likely a little too big. Next time, cut them into slightly smaller pieces.

      • — Jenn on April 19, 2021
      • Reply
  • I made this and it was really delicious but slightly dry, even though I baked it for less time than recommended. I felt like it would have benefitted from more strawberries embedded in the batter. I imagine you tried this and there’s some reason it doesn’t work. Regardless it is really good as is.

    • — Mary L. on April 15, 2021
    • Reply
    • Hi Mary, 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 April 15, 2021
      • Reply
  • Made this in a 9x 13 pan , recipe doubled and used 2 pounds of strawberries 🍓. Delicious ! Love the crunchy bottom .
    I used only 3/4 of a cup of sugar and sparkling sugar over the berries and served with whipped cream . Really excellent!

    • — Dawn on April 11, 2021
    • Reply
  • Just making this now. It looks delicious. I’m hoping it turns out ok as I have a fan oven and was unsure if temp was for fan or conventional oven…I have reduced the temperature to be on the safe side. Fingers crossed

    • — Carol Harrison on April 11, 2021
    • Reply
    • Hi Carol, When using the convection setting, the rule of thumb is to reduce the temp by 25°F. Hope the cake turned out nicely!

      • — Jenn on April 12, 2021
      • Reply
      • Thank you Jenn. I cooked it on 160°c for 10 minutes and reduced to 140°c remainder of the time. It was absolutely delicious! Thank you so much for the recipe…I will be making it frequently

        • — Carol on April 13, 2021
        • Reply
        • So glad — thanks for reporting back!

          • — Jenn on April 13, 2021
          • Reply
  • Thank you for an easy, wonderful recipe! My personal preference is for less sweet treats. Per another review, I used 3/4 cup sugar, and 1 tablespoon sugar on top – it was perfect! The cake itself is so moist and tasty. I will definitely make again and again! Thank you.

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

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

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

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

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

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

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

        • — Melissa on April 4, 2021
        • Reply
      • Hi – has anyone tried baking this cake in a iron cast skillet ? I think the presentation would be so pretty but not sure if it will ruin the cake ?

        • — Meena on September 5, 2021
        • Reply
        • Hi Meena, I’m not sure if anyone else has made this in a cast iron skillet but do you think it would work. Please LMK how it turns out if you try it!

          • — Jenn on September 7, 2021
          • Reply
  • This is my favorite cake recipe Ive come accross, so simple and delicious. I love baking it with my 6 year old son and serving with home made whip cream. I have been asked to share this recipe many times.

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

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

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

        • — Margie Masterson on March 19, 2021
        • Reply
      • Just pulled this delicious smelling cake out of the oven. Question, all my strawberries sank to the bottom of the pie dish. I’m sure it will be amazing, but it’s lacking the presentation I was hoping for. How do I prevent that from happening next time? Thank!

        • — Stephany on August 7, 2021
        • Reply
        • Hi Stephany, I would cut the berries a bit smaller and also use King Arthur flour (if you aren’t already).

          • — Jenn on August 8, 2021
          • Reply
  • AMAZINGLY DELICIOUS!

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

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

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

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

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

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

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

    • — Stacy Bates on February 14, 2021
    • Reply

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