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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I made two of these yesterday. They were excellent! Family loved them! I did not have the 9” pie plate so used 9” cake pan. Perfect size. But, next time I would do what several reader’s did and use a springform pan and parchment paper. Very hard to cut the cake in pan without destroying it. When you state small strawberries halved that’s exactly what you mean otherwise they will sink. My first cake the strawberries sank some with the larger berries. The second cake I sliced the berries in half then each half in thirds. Little bit tedious but omg they did not sink and it was gorgeous! It is strawberry season here so the berries are running in the larger side. It took 45 minutes to cook my cakes in the cake pans. I will be making many more!!
I made this strawberry cake last week and it was fantastic, the whole family thoroughly enjoyed it. I will now be a regular family dessert when the strawberries ripen in our garden.
thank you
This recipe turned out beautiful and I can’t wait to taste it! I’m thinking about making some custard to serve with it, think they would pair well?
Sure!
Sooo delicious thank you!
Oh Jen!! Just made this and wow.. awesome recipe! I admit though.. i used cake flour and added some diced limoncello macerated strawberries along with the zest from 1 orange. For some reason.. I can’t follow a recipe exactly! 🙂 I also made them in 6 mini bunt pans. Cooked at 350 for about 30 minutes… I’ve made a few of your recipes and LOVE them. Thank you so much for sharing! Denise
This was just “OK”…the cake was pretty flavorless. If I make it again, I will add orange or lemon zest and some lemon or orange juice…or perhaps some Grand Marnier or Limoncello. Edible as is but a disappointment.
can frozen strawberries be used? Josee
Sure! Hope you enjoy. 🙂
Made it for Sunday family dinner! It was a hit. Replaced strawberries with blackberries, with a touch of whipped cream. Delicious, and not too sweet!
This came out delicious! All of my berries sunk but it made this yummy middle layer of strawberries. I halved the recipe since I didn’t have that many berries and it still came out amazing! Thank you!
Delicious!!! Easy to make. Made exactly as your recipe directed. Thank you for sharing.
Grandma Sandra and family LOVED this and ate the whole thing with extra strawberries and whipped cream.
I am an experienced baker. The cake was very light and moist however, my halved strawberries that I gently laid on top, sank to the bottom.
I would not make it again.
just cut them smaller
Hi Jenn, I’ve made this cake many times as per your instructions. It is delicious and doesn’t last long in our house.
I’m wondering if I can substitute frozen blueberries for the strawberries? If so, what quantity, and should they be added to the mixture in frozen or thawed state?
Thanks for this great site, so many wonderful recipes!
So glad you like the recipes! 🙂 Yes, you can use blueberries here if you’d like. Frozen are fine, but don’t defrost them (or they will turn your batter purple). I’d recommend about 1.5 cups give or take. I also have this blueberry coffee cake if you want to consider that.
What other fruit would work in this recipe? Would blueberries work?
Yes, Selina, blueberries would work here. I’ve also made this with peaches. Hope that helps!
This is almost identical to a friend’s recipe made using Italian prune plums instead of strawberries. Pit a dozen plumbs, cutting each in half and arrange in tight concentric circles on top of batter. Her recipe calls for a little cinnamon in the sugar on top. Can’t wait to make this strawberry version.
Very easy to make and delish! Husband loved it, will definitely make again.
Thanks for this great recipe. Made it yesterday. So delicious. And beautiful.
Here is a picture of the second strawberry cake. It was simply delicious and picture perfect! Well, I still can’t post a second picture.
Hi Lynn, So glad you liked it! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef!
I made this a couple hours ago and my family of 6 finished it in one sitting!! Everyone had seconds, it was that good!
(I want to note I almost panicked when I saw how little the batter appeared in my pan but it does rise so don’t worry)
Thank you so much for the recipe Jen :))
Tried this today to use up some strawberries that were just past their best and really pleased with how it turned out. Don’t see it lasting long!!
Made cake according to the recipe, smelled delicious while cooking, thrilled at how it looked, let cool in the tin and couldn’t get it out of tin most of strawberries sank to the bottom. wasn’t able to present it properly ☹️
Sorry you had a problem with this sticking! I suspect that happened because the strawberries sunk and released some of their juices. Did you use really large strawberries? If so, try cutting them smaller next time around.
WOW!! Just incredible cake gluten free cake. I used a 9 inch spring form pan and Bob’s Red Mill gluten free 1 to 1 baking flour and it turned out perfect. I used beet sugar and it was plenty sweet. This seriously is the best cake with fruit I’ve ever made. I’m going to look up some of your other sweets recipes now. I have not made anything of yours my family did not love.
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!
I had made this before but having no strawberries, I made this with frozen cherry berry mix. It was excellent – what a great versatile recipe! Thanks, Jen.
What is “the cup” converted into weight? The internet gives lots of variations.
Hi Rick, the weight of a cup of something varies based on the ingredient (like flour versus sugar), but this recipe has conversions to weight to reduce any ambiguity. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
WOW! I’m not considered a great baker, but thanks to Jenn’s pics and instructions I made this cake and it turned out just like the picture Jenn posted. I made it for mother-in-laws Birthday, and she was really impressed (and she is a great cook/baker). I served this with Jenns Baby spinach salad, and Roast Beef tenderloin (all 5 stars for this Birthday meal). When I make Jenn’s recipes, my husband says “this is better than restaurant food”. Thanks Jenn!
I’m trying this today for my husbands 82nd birthday. He wanted fresh strawberry cake and he was happy to find your recipe we’re calling a pie cake.
I just made this wonderful cake. It is a lovely cake to start the spring/summer. I made some home-made whipped cream as suggested and it complemented the cake so well. Thank you so much!
Can you use frozen strawberries?
Yep – hope you enjoy!
This strawberry cake was very delicious! The sugar on top of the cake was really good and I love this recipe so much I would want to try making this again. The strawberries got baked perfectly and my whole family enjoyed this cake.
Very nice cake! I’ve cut the berries to different sizes & I liked how they sank to different depth in the cake! 🙂 Will definitely make it again with other type of fruits as well! It tasted great the same day. Next 2 days it got more dense. It was still very yummy, but fresh is the best!
Would this work with coconut milk? Trying to do it dairy and nut free….
Hi Emily, I think coconut milk would work nicely here. Please let me know how it turns out!
Can we use frozen strawberries for this cake? If yes, should I thaw them first ? Thank you! Looking forward to making this!
Yes (and no need to thaw them first) Hope you enjoy!
I made this with strawberries and it was very good and then I made it with plums and it was just superb – one of my new all time favorites. I’ve made it 6 or so times in the past 2 months and every time there is not a crumb left and rave reviews. I’ve brought it to afternoon teas where there were 15 other cakes on the table and the plum version was finished first. Just love it! Very happy find. And I’m no great baker – it’s easy and consistent.
This was so good and looked so pretty except that my berries in the center seemed to sink down through the baking process. Not sure why. Will definitely make again.
Hi Pauline, Glad you liked it! You will get a little sinking as the batter rises up a bit over the strawberries, but if they sank a lot, try cutting them a bit smaller next time around.
Thanks a lot I tried it and turned out awesome Nd yummy
This cake is absolutely delicious!! I didn’t change a thing. Will definitely make it again.
Woke up with a craving for strawberry cake and chanced upon this recipe!
Messed it up right from they get go.. butter wasn’t soft, became shortbread consistency when mixed with sugar.
Not enough butter, subbed it with olive oil.
Not enough flour, added some self raising flour and reduced the baking powder.
It looked nothing like your pictures.
But oh man.. DELICIOUS!!!!!!
Amazing for someone who is even lower than an amateur baker. It’s been requested again for the weekend. 🥂
PS – was a bit too sweet for me. Will reduce the sugar to 2/3rds next time and report back.
Thank you! ❤️
So, I think I have a real problem with following recipes.
This time I half melted the butter and beat it with the sugar. Gradually added ingredients as you suggested.
The batter turned out almost like meringue consistency.
How, you might ask?
Wouldn’t be able to tell you.
But you know what.. I don’t think you can mess this recipe up!
Easily the best cake I’ve ever made!!!
The family has asked me to stack 2 cakes with a strawberry cream frosting, for a family event next month. 😄
I used just over half a cup of sugar and skipped sprinkling the sugar on top. Sweetness was perfect for me!
Thank you, Jenn! 🥂❤️
(PS – do you think I could use the same recipe for cupcakes?)
So glad you enjoyed this despite being a little uncertain about it while you were putting it together! I actually have a muffin version of these here. 🙂
Thanks, Jenn!
Read the recipe and seems like something I can do. Feeling more confident now.
Just need to get to the shops to pick up some almond extract and muffin tin liners! I’ll let you know how I go! 🙂
This is my go to cake. I use your recipe rather than Martha Stewart. The first time I had it my sister cooked with pears (excellent). Mys sister adds pecans, I prefer without nuts. I did pears once and now use fresh pineapple. I buy deep pie dishes on sale so I can gift and leave the dish. I am going to try it Pineapple Upside Down Style in Cast Iron Skillet. My favorite cake.
Did you need to change the baking time at all when using pineapple? Did you have any issues with the pineapple slices dropping down into the cake?
Another rave review. Was skeptical this would be so delicious without spices or seasoning, and since I’ve not had the best luck with Martha recipes, but it is! Also, my son is allergic to dairy and soy–I made this with dairy free margarine and hemp milk (sounds disgusting, but it wasn’t), and it was absolutely delicious with a beautiful crumb and satisfying crunch from the sugar on top. As others have mentioned, would be wonderful with other types of fruits–I’m going to experiment and will be making some version of this for Thanksgiving most likely.
I’ve been looking for ages for a really good, reliable sponge fruit cake. I followed the recipe as well as I could (I’m a terrible baker, I just wander off and do my own thing) I didn’t have a 9″ cake tin so used a larger one and kept a firm eye on the baking (I think it was 55 minutes all up) It came out so perfectly!! I was thrilled. It was really delicious, lots of sponge, lots of strawberries, a really fruity delicious combination. It’s going to become one of my standards. It was delicious with strawberries but I’m pretty sure it would be equally good with plumbs or any other soft fruit that you have on hand. Highly recommended and easy to do. Also, it’s an easy to follow, simple recipe!
A simple cake to make that everyone will seriously love. It received many rave reviews.
I hate to bake, and as a consequence, I’m not very good at it, and don’t have much in the way of kitchen equipment. Despite those limitations, I’ve made this a couple of times and it came out great. I used an eight inch square pyrex. I did whip fresh cream at serving time.
I made this cake to bring to a friend who had just had an operation and was recuperating at home. It was easy, pretty and delicious! My friend said word spread that she had “lovely cake” as people came to visit. I will definitely be making this again.