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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As some other commenters have noted, this recipe is versatile with gluten-free flour. I made a GF flour blend using the recipe from America’s Test Kitchen (and added xanthan gum, of course) and used that. My cake was shockingly delicious, moist, and addictive. This was truly one of the best cakes I’ve ever made. I will absolutely make again. Thanks, Jenn!
This recipe is amazing! However, the last time I made it, it went into the oven looking and smelling perfect, as usual. When I took it out, I nervously noticed an odd smell – the best way I can describe it is sort of metallic. I hoped for the best once it cooled, but the smell (and, very unfortunately, the taste) was unmistakably weird and metallic. I know it’s not the recipe, because I’ve baked this a dozen times with great success. Just curious if you would know what went wrong, Jenn, or if anyone has any ideas. I was so sad to throw this cake away.
Hi L, How odd! Did you by any chance change brands of baking powder?
I thought it was my baking powder too, but no – I use the same brand as always. I used my usual metal cake pan too, but maybe it’s time for a new one? In any case, thank you for the response!
That’s definitely a head-scratcher; I hope you have better luck the next time you make it!
Made this last night and it turned out just like the picture! I am very impressed. Tastes great as well. Will definitely make again. . . maybe with peaches?
Absolutely divine! Thank you for an amazing recipe!
Very delicious cake…made it for a birthday and turned out great. Everyone enjoyed it, especially the “sugar crunch” on top. I added about 1/2 cup of a fresh strawberry reduction I made by dicing strawberries a bit of sugar and lemon juice…I reduced it until it was the consistency of tomato paste, then let it cool completely before adding to the batter. I wanted to intensify the flavor of the batter a bit….thankfully the alteration worked out 🙂 I think I have more of your recipes because I recognized the name, so now I’ll have to dig through my collection.
Can this recipe be doubled in a 9×13 inch pan?
Hi Kelsey, You can double this and use a 9 x 13 dish. Bake time should be about the same if not a tiny bit longer. Enjoy!
Could I get rid of the sugar and dice the strawberries to put on the inside for a layer cake?
Hi Natasha, I wouldn’t typically think to make a layer cake with fruit in it, but I don’t see any reason it wouldn’t work. I’d love to hear how it turns out if you try it!
Easy and fabulous. I used strawberries I had picked and frozen. I would thaw them a bit more next time as it took a while to fully cook the centre of the cake. I reduced the temperature a bit and baked another 20 min. It was so good with s crispy brown crust at the edge. Wow. Thanks. I will make again with other fruits.
I had leftover strawberries and blueberries, so I made this cake with both. I substituted monk fruit sweetener for the sugar. It was delicious! The cake is moist and flavorful. I love this recipe because it makes a smaller cake, just enough for my household size.
Love this cake made this twice so far and never disappointed
This is fabulous, like deconstructed strawberry shortcake! Just wondering if sweet cherries could be used as they’re in season now?
Hi Joyce, So glad you liked it! I haven’t made it with cherries, but I think it would be good. I’d love to hear how it turns out!