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 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
Directions
- 1
Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
- 2
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- 3
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.)
- 4
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.
- 5
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.
- 6
Cake can be stored at room temperature for several days, loosely covered.
- 7
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.
Fresh Strawberry Cake
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About this Recipe
Craving a cake that truly tastes like summer? This Fresh Strawberry Cake delivers, offering a delightful homemade treat that’s surprisingly simple to bake and jam-packed with the vibrant flavor of fresh strawberries.
What makes this Fresh Strawberry Cake stand out is its generous use of fresh strawberries throughout the batter, ensuring every slice is infused with natural fruit flavor. It combines familiar pantry staples with straightforward techniques to create a truly delicious result that home bakers will love.
Expect a moist, tender crumb characteristic of a butter-based cake, beautifully balanced by the bright, juicy pockets of fresh strawberries. The cake offers a comforting sweetness, punctuated by the natural tang of the fruit, making for a truly enjoyable experience. This is a classic cake that feels special yet remains approachable for any home baker looking for a perfect fruit-forward dessert.
While this cake shines with its classic profile, you can easily adapt it. Consider experimenting with other berries like raspberries if strawberries are not in season, though the fresh strawberries are truly the star. For a slightly richer flavor, whole milk can be used in place of low-fat milk without issue.
This Fresh Strawberry Cake is ideal for warm weather gatherings, Sunday afternoon tea, or as a delightful dessert for any family meal. Serve it simply, perhaps with a dollop of whipped cream, to let the natural strawberry flavor truly shine.