Fresh Strawberry Cake
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A simple, beautiful cake that lets ripe berries shine—this strawberry cake is perfect for spring and summer baking.
This strawberry cake recipe was sent to me by Karen Tannenbaum, a longtime reader, avid baker, and all-around lovely person. In her note, she described a dinner that ended with this dessert as “just like a night in heaven.” I was sold. A few days later, I gave it a go—and it turned out to be one of the simplest, prettiest, and most delicious cakes I’ve ever made. The batter comes together in under 15 minutes with just a handful of ingredients, and it’s a great way to use up extra strawberries (even the ones that are a little past their prime).
This recipe originally ran in Martha Stewart Living back in June 2005, but I’ve made a few tweaks to make it even better. If you have extra strawberries on hand, be sure to also try my strawberry shortcake and strawberry muffins. You’ll be glad you did.
“The most requested cake I have ever made.”
Strawberry Cake Ingredients
- All-purpose flour, baking powder, and salt: The base of the cake. The flour gives it structure, baking powder helps it rise, and the salt balances the sweetness. For best results, always measure flour using the spoon-and-level method.
- Unsalted butter and sugar: Creamed together, these create a light, fluffy base. The butter adds richness, and the sugar sweetens the batter and helps the top caramelize a bit as it bakes. A little sugar is also sprinkled over the strawberries before baking—it creates a pretty, slightly crisp topping.
- Egg and vanilla extract: The egg adds structure to the cake and binds everything together, while the vanilla adds that warm, bakery-style flavor.
- Milk: Thins the batter just enough to make it smooth and pourable (low-fat works just fine).
- Strawberries: Halved and arranged on top, they bake down into the cake and add sweet-tart bursts of flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix dry ingredients. In a mixing bowl, whisk together the flour, baking powder, and salt. Set the mixture aside.
Step 2: Cream the butter and sugar. In another bowl, using an electric mixer, beat the butter and sugar until pale and fluffy. his step helps incorporate air into the batter, which gives the cake a lighter, more tender texture. Don’t rush it—give it a good 3 minutes or so.
Step 3: Add egg and vanilla. Beat in the egg and vanilla until well combined.
Step 4: Finish the batter by adding wet and dry ingredients. With the mixer on low speed, alternately add the flour mixture and the milk, beginning and ending with the flour. This keeps the batter smooth and helps everything incorporate evenly without overmixing.
As you can see, the finished batter will be quite thick—that’s exactly what you want, since the strawberries release a lot of moisture as they bake.
Step 5: Assemble the cake. Transfer the batter to a buttered 9-inch deep dish pie pan (or a 9-inch round cake pan) and smooth the top with a spatula. Arrange the strawberry halves on top, cut side down, covering as much of the surface as you can. They’ll sink slightly as the cake bakes. Sprinkle the top of the cake with the remaining sugar. Don’t skip this step—it balances the tartness of the berries and creates a deliciously crisp, golden crust as the cake bakes.
Step 6: Bake. Bake the cake at 350°F for 10 minutes, then reduce the heat to 325°F and bake for about an hour more, until the top is golden and a tester comes out clean. Let the cake cool on a rack, then serve warm or at room temperature—plain, or topped with sweetened whipped cream or vanilla ice cream. Either way, it’s hard to stop at one slice!
The cake is best enjoyed fresh on the day it’s made, but it’ll keep nicely on the countertop for a few days, or you can freeze it for longer storage.
More Strawberry Recipes You Might Like
Fresh Strawberry Cake
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 + 2 tablespoons sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (low-fat is fine)
- About ¾ lb strawberries, hulled and halved
Instructions
- Preheat the oven to 350°F (175°C) and butter a 9-in (23-cm) deep dish pie pan (or 9-in/23-cm 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 they completely cover the batter, using more or less as needed. Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- Bake for ten minutes, then reduce the heat to 325°F (165°C) 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.
- The cake can be stored at room temperature for several days, loosely covered.
Notes
Nutrition Information
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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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?
Yes, I do think both will work. Please LMK how it turns out! 🙂
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,
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.
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
I would love to make this but need to make it gluten free. Do you have any suggestions?
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!
Amazing and so easy! I have gotten several requests for the recipe. Thanks Jenn – your recipes never disappoint!
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
So glad you’ve enjoyed the recipes, Stephanie — thanks for taking the time to let me know! ❤️
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!
Oh my GOD. I might finish this whole thing in one sitting.
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.
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!