Fresh Strawberry Cake
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Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.
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
Step-by-Step Instructions
Begin by combining the dry ingredients in a mixing bowl.
Whisk to combine and set aside.
Beat the butter and sugar until pale and fluffy.
Add the egg and vanilla.
Beat to combine.
Add some of the flour.
Mix to combine, then add some of the milk.
Alternately add the remaining flour and milk, beating until smooth. The batter will be quite thick.
Transfer the batter to a buttered 9-inch deep dish pie pan (or 9-inch round cake pan) and smooth with a spatula.
Arrange the strawberry halves on top of the batter.
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.)
Bake at 350°F for 10 minutes, then reduce the heat to 325° and bake for about an hour more.
Cool the strawberry cake on a rack. Serve warm or room temperature, either plain or topped with sweetened whipped cream or vanilla ice cream.
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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.
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
- Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- 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.)
- 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.
- 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.
- Cake can be stored at room temperature for several days, loosely covered.
- 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, 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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Comments
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Hi Jenn, looking forward to making this for mothers day next weekend! I saw a comment earlier which prompted me to ask, for the recipes on your website (this one included), do you recommend conventional or fan forced oven? Do you usually specify if it’s fan forced, and otherwise I’m safe to assume conventional oven? Thanks for your help xx
Hi Mel, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. Hope you enjoy the cake!
Hi! Love your recipes,but the cake was a little dry-
Hi, can this dessert be made ahead of time (say a day or two)? If so, should it be refrigerated until ready to eat?
Yes, it keeps nicely for several days (and you can store it on the counter). Hope you enjoy!
Made this today to use up some strawberries & raspberries & it was so good! Followed the exact instructions with a couple of tweaks – swapped out about 30 g of the flour for almond meal (to use some leftover almond meal up), & added lemon rind into the batter & also mixed in with the berries. Cooking time was the same & was soooo tasty x
Made this yesterday and it was good but not delicious. Admittedly, my strawberries were not the sweetest so the cake lacked a bit of flavor. Planning on making it again and adding some rhubarb to give it a little more zip.
If cooking in a glass pie pan be sure to reduce the temperature by 25 degrees. Unfortunately, I did not do that the first time I made the cake.
I had the hardest time telling when it was done! I never had the tester come out clean, I think because the strawberry juice made it sticky (and delicious), and I wasn’t sure what internal temp to go for, so I cooked it way too long. Any suggestions for how to tell when it’s done? It was still really good, and I would make it again if you have any suggestions for that issue!
Hi Dee, sorry you had a hard time determining when the cake was done. Yes, the strawberries and the juice they give off do make it a little hard to tell when you use a cake tester. I would just pay attention to what the cake looks like (it should be lightly golden on top), and stick to the timing of 1 hour in the recipe. Hope that helps at least a bit!
Cooked for 50 min and it was dry
Hi Joan, I’m sorry you found the cake to be dry! 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, I have made this cake several times and it is a favorite. The last time it was dry and I was perplexed until I realized from your comment that I did measure my flour incorrectly by tapping the cup when I leveled and I’m sure I used too much. I should have realized when I creamed with the butter. Thanks for the reminder! Linda
👍
I haven’t tried this yet, but I’ve been looking for a sponge cake to turn into a strawberry/whipped cream layer cake for my hubby’s birthday. Would your recipe for the cake minus the strawberries work for that?
Hi Annette, Not sure I would recommend this without any strawberries. I have a strawberry layer cake on page 252 of my new cookbook. If you don’t have the cookbook, email me at jennifer@onceuponachef and I’d be happy to send you the recipe.
Loved this! A big hit! Like strawberry shortcake but easier to prepare! Thanks for another great recipe!
Made the recipe last weekend – exactly as directed – to celebrate friend’s birthday. HUGE winner!! 5 stars NOT enough to rate this dessert. Incredibly positive comments from party attendees – all well deserved. Served at room temp with chilled homemade whipped cream!! YUMMY!
I have made this cake 5 times! It has become a HUGE family favorite. It never lasts longer then 2 days. I make it EXACTLY how it it written. Thank you for sharing this recipe.
I am excited to make this for a friend’s birthday!! Perhaps I missed info for number of servings if I use ingredients as listed and bake in a pie baking dish. Please advise! THANK YOU!
Hi Kathy, It will serve 8 to 10. Hope everyone enjoys!
I’ve made this three times before and it’s amazing.
I’m lactose intolerant now – think it would be ok with almond milk? Thank you!
Yep 🙂
Will the cake stick greasing only with butter, rather than butter & flour?
No, you shouldn’t have a problem with it sticking. Hope you enjoy!
Hey Jen, is there any way I can substitute frozen blackberries in this recipe? I also need to know if would need to double all ingredients if using a 9×13 dish. Wasn’t sure if cooking time would vary or not but your help would be appreciated!
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 blackberries (no need to thaw them). Enjoy!
I made this today all sugar free. Not calorie free not Keto.I have been tinkering around with baking sugar free deserts with different types of baking alternatives. I made this today with a sugar baking alternative and used Splenda to sprinkle on the top . Came out AWESOME! I will make this again I have so many strawberries I will make two more and freeze !
It is peak strawberry season here in central Florida (which means our local grocers are basically giving them away) and needed ways to use up the last of our bulk strawberry purchase. This recipe was simple to prepare, DELICIOUS and only used ingredients I already had on hand. Served with whipped cream and some julienned fresh mint from the garden – A+!
I have made this so many times with strawberries and raspberries!! It is so delicious and never lasts long. Could I do this in a 10×9 glass dish? If not that size what rectangular size would you suggest? And does baking time need to be adjusted? Thank you so much Jenn!!!
Hi Vikki, so glad you like this! Yes, you can get away with baking this in a 10 x 9“ baking dish. The bake time may be just a tad shorter so keep an eye on it. Please LMK how it turns out!
Hi Jenn
I’ve done this cake before. I’m making again as I’m typing. Great recipe, thank you.
Sounds delicious. I love almond flavoring. Could I use it in this recipe to good effect? Would you substitute it for the vanilla or use both. How much would you use if it is okay to use? I love your recipes and your baking tips!
Hi Viki, So glad you like the recipes! Yes, you can definitely add some almond extract. I would keep the same amount of vanilla extract and use only 1/4 teaspoon of almond extract (as almond extract is much stronger in flavor so you don’t need much). Please LMK how they turn out!
Love this recipe! So delicious and easy to make with simple ingredients. Always a winner with my family and friends.
Jenn,
First off thank you for your help about subbing sugar with stevia. I added a half cup of stevia and it was perfect.
Anyway, your recipe is amazing! The most perfectly moist strawberry cake I’ve ever made. Recipe printed and filed among my favorite dessert recipes!
Thank you for sharing this wonderful recipe. Adrienne ❤️
Have made this several times, has become a family fave.
A quick and easy recipe that never fails. It’s become a go-to and never lasts more than 24 hours!
Made this tonight. It was great! I didn’t have whipped cream or ice cream on hand but I bet that would be delicious too! Can’t wait until I can make it with my own fresh strawberries!
Made this today with gluten free all purpose flour. I had to add extra milk, batter was too dense. I think approximately 1/2 a cup. Also put a layer of strawberries between the batter. It was delicious. Thank you for the recipe.
Where did you get your glass canisters? I’ve been looking for something like those.
Hi Donna, It was a long time ago, but I got them at the Container Store. 🙂
I bought some 64 oz canisters similar to the ones pictured at Target for about $7 bucks.
I’m going to have to try this again. There are so many positive comments that my disaster of a cake doesn’t appear to be the norm. So much of the batter erupted over the sides of the pan (yes, the right sized pan) that when it finally finished cooking the cake was about an inch below the level of the pan. The strawberries were buried under the cake, no where to be seen and I had a molten ring of goo on the bottom of my oven.
Just made this and it’s so good! The whole house smells heavenly. Cake in a pie pan sounds crazy but it works. Can’t wait to try it with blueberries and peaches oh and maybe apples? We’ll see. Thanks for the recipe.
Tried this recipe today. Turned out really well. Simple ingredients but delicious cake!
Hi
I’m from Australia.
What temp is this fan-forced ?
Thank you
Hi Rachael, When using the convection/fan-forced setting, the rule of thumb is to reduce the temp by 25°F.
I have made this recipe with strawberries, peaches, or blblueberries. Going to try raspberry next. It is moist and flavorful. Thank you for sharing this easy, delicious treat.
Hi, Jenn –
Would frozen strawberries work in this recipe?
Yep 🙂
Made this for lunch today (had last-minute guests coming). Because of Jenn’s trusted recipes, I felt so confident that it would turn out exactly like the picture and taste amazing….even though I had never made it before. I started the cake at 10 am, and it was cool enough to eat by lunchtime. The house smelled heavenly when the guests came, and they raved about the cake! I was left with an empty dish!
Could you do this with a yellow cake mix in 2 pans?
Hi Lisa, I wouldn’t recommend it – sorry!
Made the cake for a birthday, everyone loved it! Including me, the soft cake with the sweetness of the sugared strawberries and the crunch on top: Deliciousness! 👌🤤
Yummmm. This is wonderful. Next time I will try raspberries. Thanks!
Our neighbors do not like anything cakey, and when they tried this they hinted so hard that they wanted more. The hinting lasted for days, so I finally gave them the recipe.
LOL — glad to hear you made converts of them! 🙂
If I was to make this in muffin tins how long would they take to bake roughly?
Hi Mary, If you want to make muffins, I’d actually recommend my strawberry muffin recipe. You can find it here. Hope you enjoy if you make them!
This is the second recipe of yours that I’ve tried and I love it as much as the first one (the late summer plum cake). Thank you Jenn!
Hi Jenn,
This recipe looks absolutely delicious. I am already imagining eating it with whipped cream!
Would this recipe work just as well in a springform tin?
Thanks, Sara
Sure — hope you enjoy!
I have made this cake a few times now and it’s the only recipe I haven’t tweaked in some way. It’s perfect the way it is. The way the sugar crusts on top and the sweet buttery taste of the cake all combined together to form the most moist and delicious desert. I love it with or without some whipped cream on top. It’s my favorite cake. Side note, I picked this recipe because I have the exact pie pan. It was meant to be though. Thank you so much for sharing.
I made this today and it was great but it ended up having a bitter taste towards the end. Too much baking powder? I used double acting. What should I do next time?
Hi Dawn, when you said it had a bitter taste “toward the end” do you mean it left a bitter aftertaste or that it was one of the last pieces that tasted that way?
I had this problem with other baked goods, did a little online research, and switched to aluminum free baking powder. I haven’t noticed it since.
It was neat to see how quickly and easily this pretty cake came together, but I definitely agree with other reviewers that you could go half the amount on all the sugar in the entire recipe. It’s a nice item for brunch or afternoon tea, but not really dessert alone.
Delicious thank you. A very pretty cake or dessert which froze really well. H.
Hi Jenn,
This cake is absolutely delicious! I was skeptical that it would be too plain, but boy, was I wrong. All your recipes are my go-to’s. They always come out perfect!
I have a question for you. I measure all my ingredients using a scale and I find that different brands of flour have different weights. What brand of flour do you use when baking and writing your recipes?
Thanks-
Lucille
Hi Lucille, So glad you enjoyed! You are correct on the flour. I use King Arthur for all of my baking recipes, and it does make a big difference.
Just realized I never rated this recipe. 5 stars for sure!!
Hi Jenn,
This recipe looks absolutely delicious. I am already imagining eating it with whipped cream!
Would this recipe work just as well in a springform tin?
Thanks, Sara
Sure, Sara, a springform pan will work here as well. Enjoy!
I was hesitant to make this cake. Something about baked strawberries just sounded not quite right. But wow! Was I wrong! This cake really is as delicious as all the other reviews claim. I made mine with strawberries on one side and blueberries on the other. Both were great. But the strawberries were extra special. This is going into my most favorite cake folder. I’ll be making this great cake many times. My husband loved it too. Thanks, Jenn!
I made this recipe and the whole family loved, loved, loved it! Thank you!
I just LOVE, LOVE this recipe! Strawberries and blueberries with coarse sugar sprinkled on top made a beautiful 4th of July dessert! It’s also a wonderful way to use those extra berries before they go bad. I chop the strawberries into large pieces, fold most into the batter, then sprinkle the remaining berries on top. Sprinkle with sugar and ta-da!! Yummy!!
I make this cake often during the summer. It is wonderful , easy and always loved by my family and guests. I too find that sprinkling 1 TBSP of sugar over the strawberries is sufficient.
Can you substitute peaches ( peeled and sliced) and or blueberries for the strawberries? Carol 7/29/21
Glad you like it! Yes, peaches or blueberries will work here too. Please LMK how it turns out if you try it with either of these!
Can I add vanilla instant pudding powder to this cake?
Hi Kaci, Without trying it, it’s hard to say how it would impact the recipe, so I wouldn’t recommend it — sorry!
Well, trying as we speak. I substituted a quarter cup of the sugar with instant vanilla pudding powder. I added it into the flour mixture. I’ll let you know how it turns out. I also used fresh peaches and fresh strawberries and just almond extract.
Kaci, how did it turn out with the pudding mix?
Made this for a family get-together last weekend. It was a hit! The cake was so moist and tender. A wonderful cake to serve in the summertime given that it doesn’t have icing on it, just juicy strawberries.
First made this cake years ago based solely on Jenn’s endorsement. My initial concern was it was too simple and perhaps too plain to impress. Was I wrong! All I can say is: “Jenn, THANK YOU!” This recipe has turned out to be one of the most loved. My chocoholic husband whom I thought would give this a polite nod? It’s one of his all-time favorites. The friends I made it for 3 weeks ago? They just told me yesterday: “By the way, that Strawberry Cake? Absolutely delicious, DELICIOUS!” Something magical somehow happens in the oven when these few simple ingredients come together. Thanks again, Jenn!
This is a very tasty cake!
Easy and tasty recipe
This is a very easy and fabulous recipe. I made it for a little dinner party and it got rave reviews. I like how a little crust forms around the edges. I only used 1 tbsp sugar sprinkled over the top and that was plenty. Next time I may try using gluten free flour. Either way I’ll make it again. It’s a keeper.