This fresh strawberry cake is a simple yet elegant dessert that celebrates the natural sweetness of ripe strawberries. With a soft, buttery crumb and a lightly crisp sugary topping, this cake is perfect for spring gatherings, summer picnics, or a cozy afternoon treat. The juicy berries bake beautifully into the batter, creating bursts of sweet-tart flavor in every bite.
Why You’ll Love This Recipe
Easy to prepare with basic pantry ingredients
A wonderful way to use fresh seasonal strawberries
Soft, moist texture with a golden crisp top
Perfect for brunch, dessert, or tea time
Tastes amazing served warm or chilled
Freezes well for make-ahead baking
Elegant enough for guests but simple enough for everyday baking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 tablespoons granulated sugar, for topping
1 large egg
1 teaspoon vanilla extract
½ cup milk
¾ pound fresh strawberries, hulled and halved
Butter, for greasing the pan
Optional for serving:
Sweetened whipped cream
Vanilla ice cream
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch deep dish pie pan or a 9-inch round cake pan with butter.
In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a large bowl, beat the softened butter and 1 cup of sugar using an electric mixer until pale and fluffy, about 3 minutes. This step helps create a light and tender cake texture.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix on low speed until the batter is smooth. The batter will be thick.
Spread the batter evenly into the prepared pan using a spatula.
Arrange the halved strawberries cut-side down over the top of the batter. Cover as much surface area as possible.
Sprinkle the remaining 2 tablespoons of sugar evenly over the strawberries.
Bake at 350°F for 10 minutes. Without removing the cake from the oven, reduce the temperature to 325°F (165°C) and continue baking for about 1 hour, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack before serving. Enjoy warm or at room temperature with whipped cream or vanilla ice cream if desired.
Servings and timing
Servings: 8 to 10 slices
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Variations
Add a teaspoon of lemon zest to brighten the flavor.
Replace strawberries with peaches, raspberries, or blueberries.
Use buttermilk instead of regular milk for extra tenderness.
Sprinkle sliced almonds on top before baking for a crunchy finish.
Add a light dusting of powdered sugar before serving.
Mix a few chocolate chips into the batter for a richer dessert.
Storage/Reheating
Store the cake loosely covered at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 5 days.
To freeze, wrap the completely cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds or place the cake in a low oven at 300°F for a few minutes until gently warmed.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well first to avoid excess moisture in the cake.
Why is my batter so thick?
The batter is intentionally thick because the strawberries release moisture while baking.
Can I make this cake ahead of time?
Yes, this cake tastes great the next day and can easily be prepared in advance.
What type of pan works best?
A 9-inch deep dish pie pan or round cake pan works perfectly for even baking.
Can I use salted butter?
Yes, but reduce the added salt slightly to balance the flavor.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean, the cake is ready.
Can I add other fruits?
Absolutely. Peaches, blueberries, and raspberries all work beautifully.
Does this cake need refrigeration?
It can stay at room temperature for a couple of days, but refrigeration helps it last longer.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a good-quality gluten-free baking blend.
What should I serve with strawberry cake?
It pairs wonderfully with whipped cream, vanilla ice cream, or a cup of tea or coffee.
Conclusion
Fresh strawberry cake is the kind of timeless dessert that never goes out of style. With its buttery texture, juicy strawberries, and crisp sugary top, it delivers comforting homemade flavor in every slice. Whether served at a family gathering, brunch table, or quiet afternoon snack, this easy cake is guaranteed to become a seasonal favorite you’ll want to bake again and again.
This Fresh Strawberry Cake is a soft and buttery dessert filled with juicy fresh strawberries and topped with a crisp sugary finish, making it perfect for spring and summer gatherings.
Total Time:1 hour 25 minutes
Yield:8 to 10 slices
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 tablespoons granulated sugar, for topping
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
3/4 pound fresh strawberries, hulled and halved
Butter, for greasing the pan
Sweetened whipped cream, optional for serving
Vanilla ice cream, optional for serving
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch deep dish pie pan or cake pan with butter.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and 1 cup sugar until pale and fluffy, about 3 minutes.
Add the egg and vanilla extract and mix until fully combined.
Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
Mix until a thick smooth batter forms.
Spread the batter evenly into the prepared pan.
Arrange the halved strawberries cut-side down over the top of the batter.
Sprinkle the remaining 2 tablespoons sugar evenly over the strawberries.
Bake at 350°F for 10 minutes.
Reduce the oven temperature to 325°F (165°C) and continue baking for about 1 hour or until golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool before serving.
Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
Notes
The batter is intentionally thick to support the juicy strawberries while baking.
Lemon zest brightens the flavor beautifully.
Buttermilk can replace regular milk for extra tenderness.
Peaches, blueberries, or raspberries can replace strawberries.
Sliced almonds add a delicious crunchy topping.
Dust with powdered sugar before serving for an elegant finish.
Store loosely covered at room temperature for up to 3 days.
Freeze tightly wrapped cake for up to 3 months.
Warm slices slightly before serving for the best texture.
