This easy to make Strawberry Cake is the perfect snack cake and a great vehicle to use up those strawberries!
Don’t you love when you can take something in your fridge that you were contemplating throwing out, and turn it into something perfectly wonderful?
I had these strawberries that were slowing shriveling up in the fridge. These were really good, expensive berries that somehow got pushed to the back …. left there to shrivel up and die a sad lonely berry death. Ugh!
I googled and Pinterested (I think that word is in the dictionary now), until I found the perfect use for them. I landed on Marthas Strawberry Cake. Where has this cake been all my life?
How easy and beautiful it is! You could substitute the strawberries for most any fruit. I’m looking forward to trying raspberries and peaches. It stayed fresh for days because it is so moist and it uses ingredients that you most likely have hanging around.
If you are looking for more uses for your sad little strawbs – try my Strawberry Shortcake Cookies!
Easy Strawberry Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter softened, plus more for pie plate
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries hulled and halved
Instructions
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Combine flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake 40-45 minutes or until cake is golden brown and firm to the touch. Cake can be stored at room temperature, loosely covered, up to 2 days.
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!