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.
Add a Comment
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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!
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,
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
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! 🙂
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.
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.
Hi Jen, will it be OK if I substitute the strawberries with raspberries?
Hi Yeny, I haven’t made this with raspberries, but several readers have commented that they have with good results. Hope you enjoy!
Raspberries are delicious in this recipe! Blackberries too! This is my “go to” cake. I make it all the time.
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.
Hi Jenn…what hand mixer do you recommend?
Hi Jill, I like this one. Hope that helps!
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.
Hi Shagun, Sorry to hear the strawberries sunk. They were likely a little too big. Next time, cut them into slightly smaller pieces.
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.
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.
Hi Jenn, I love how fluffy and crusty this cake turns out.. it’s just that after I finish my slice, behind my teeth has a funny feeling. Is it because of the baking powder that I have? Can I omit it?
Shannon
Hi Shannon, I’ve never heard of baking powder having that effect! That said, maybe it’s just something specific to your body. Unfortunately, it can’t be omitted or the cake won’t rise properly — sorry!
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!
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
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!
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
So glad — thanks for reporting back!
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.