This Strawberry Cake recipe may be the easiest recipe you make all summer long! Simple ingredients that come together in a perfect cake. One bowl is all it takes for this fresh and delicious cake.
This easy cake is the star of any picnic or potluck! Stuffed with fresh strawberries and simple ingredients!
Ingredients for Strawberry Cake –
- fresh strawberries – or substitute blueberries, raspberries or even peaches!
- flour
- sugar
- egg
- milk – any variety
- butter
- baking powder, salt and vanilla
We kept this recipe as simple and fresh as possible and were thrilled with the results!
How to make Fresh Strawberry Cake –
Half the strawberries and set aside.
In a mixing bowl combine the dry ingredients.
In another bowl combine the softened butter and egg. Using an electric mixter beat until light and fluffy and add the egg, milk and vanilla. Combine until til just mixed – thats it…you just made cake!
Now pour into an 8 x 8 baking pan and top with the halved strawberries pressing each one slightly into the cake batter. Top with a bit of sugar or sugar in the raw if you have it.
Bake for abour 40 minutes. Let it cool slightly before cutting and sprinkle with confectioners sugar.
Serve with whipped cream or ice cream if desired.
Store in the refrigerator for up to 4 days and freeze for up to 3 months.
PRO TIP – need more cake? Simply double the recipe and use a 9 x 13 pan to feed your crowd!
A few more easy dessert recipes for your summer sweet tooth!
Let’s EAT!
Kathi and Rachel
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Easy Strawberry Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons softened butter plus a tablespoon more to coat the cake pan
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries hulled and halved
- 2 tablespoons Turbinado sugar - or regular white sugar
Instructions
- Preheat oven to 350 degrees. Butter a 8 x 8 baking dish and set aside.
- In a medium bowl combine flour, baking powder and salt.
- Using an electric mixer beat the butter and sugar until fluffy, about 2-3 minutes. Add the egg, milk and vanilla. Beat until well combined.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered baking dish. Arrange cut strawberries on top of batter. Cut sides down and as close together as possible. Sprinkle with two tablespoons of Turbinado sugar (or white sugar).
- Bake 40-45 minutes, until cake is golden brown and firm to the touch.
- Store cake in the refrigerator for up to 4 days and freeze for up to 3 months.
Notes
Nutrition
Kristy says
Thank you for such a quick and easy cake! I cannot tell you how many times I’ve made this last minute with whatever berries I have on hand. I’ve learned to keep carton of heavy cream in the fridge, and always serve it with fresh whipped cream. Always a crowd pleaser, and I always have all the ingredients on hand. Five stars for sure!
Kathi & Rachel says
So glad you loved it! Thank you so much for the nice note and 5 stars! Kathi
Hazel says
Can you put the cake all together, wrap it and put it in the fridge and bake it the next day
Kathi & Rachel says
Hi Hazel – I’m afraid that doesnt work with batter. The baking powder and soda would activate and your cake wouldnt rise. This cake is delicious baked a day in advance and I would recommend that!
Patricia says
Just took this out of the oven. Looks beautiful and tastes amazing. Couldn’t wait for it to completely cool. Great recipe.
Pooja Parmar says
Strawberries really compliment cakes. I truly appreciate your efforts. Ingredients are easily available and I made it as your instructions. i made it quite good I can say and it was healthy as well. I loved your content. Keep going,
Beryl says
I made it it was so easy , turned out Great
Beryl says
Made it love it turned out great
Kathi @ LaughingSpatula.com says
Thanks for the note Beryl!
Sally powell says
Would this be possible in a 9×13 pan
Kathi @ LaughingSpatula.com says
Hi Sally, yes but you will want to double it. Just hover over where it says ‘servings 6’ and a scale will pop up that you can slide to 12 servings.
Kathi @ LaughingSpatula.com says
Hi Ellie, Truly appreciate your note. The baking method worked for me. I didn’t follow Martha’s recipe exactly as I was trying to eliminate the step of having to reduce the oven temp. I think I need to remake this and make sure it’s working for everyone! Thank you again for the note!
Carolyn says
i just made this cake using blueberries and peaches and it turned out really well. I stirred the blueberries through the batter and arranged the sliced peaches on the top. I would have posted a photo but couldn’t figure out how to do that! The only thing I would say is to check your cake after 40 mins once you have turned it down. My cake was done in about 55 mins total. This one is a keeper!
Adelaide says
Did u use a pie plate or springform pan? the pics looks like a springform and I think it work better instead of plate. Please let me know, thanks. I can’t wait to try it!
Kathi Kirk says
Hi Adelaide, I just used a cake pan. No spring…although I agree a spring form pan would work great! I’m going to be blogging a nectarine version of this cake soon!
Thanks!
Kathi
Krati says
Hi, Kathi. I have a question – how do you stop the strawberries from sinking to the bottom?
Kathi Kirk says
They just kinda hover on top of the cake and don’t sink. The batter should be thick enough to hold it. Did you make it and did they sink? Curious….
Kathi
Cathy says
hi this recipe looks delicious. I am planning to make but I don’t understand what the recipe means cut sides down? Ty for a lovely recipe!
Kathi Kirk says
Hi Cathy – I mean the cut sides of the strawberries go into the cake so the nice rounded side is on top. Cut sides of the strawberries faced down. Sorry its so confusing…I’ll reword it!
Kathi
Cathy says
Kathi-Ty for getting right back to me and explaining what you mean cut sides down. Lol! I get it now… silly me! One more question. I have fresh frozen strawberries. Do you think it would be ok to use since I don’t have fresh from the garden? I am so excited to make this cake today! I’ll let you know the outcome.)
Love your blog!
Kathi Kirk says
Hi Cathy- Not sure about the frozen strawberries…I think they would get really mushy.
If you do use them – let me know if it works!… but I probably wouldn’t recommend it.
Kathi
Stella says
Thank you for clearing up the cut sides down. I am ready to try it now 😀
Natalie @ Tastes Lovely says
This strawberry cake is just so pretty!
Adri says
Lovely! This reminds me of classic French cake I’ve made for years that calls for nectarines and blueberries. What a wonderful way to say goodbye to summer!
Kathi Kirk says
Martha probably lifted it from the Frenchies – old sticky finger Martha! HA!
I think nectarines sounds wonderful in it! I just made this again to bring to a friend at the last minute. It’s a keeper!
Thank you for your note!
Kathi