If you are a fan of strawberries then this fresh strawberry cake is a must-bake! This strawberry cake tastes so much better than just a regular box cake that it will leave you floored and wanting more! One of the best parts about baking things at home is that you know exactly how much sugar and how much fat is going into your cake.
You never have to guess about all of the other additives that are going into your grocery store-bought or bakery-bought cakes. So get ready for one of the most enticing, fresh, and rich strawberry cakes you’ve ever had melt in your mouth.
The best part about this recipe is that it has whole fresh strawberries in it. No strawberry puree, no strawberry syrup, no crushed strawberries, just pure strawberries. You’re going to start by making a simple but delicate vanilla cake and actually bake halved strawberries into the cake; this way each bite is the perfect balance of fruit and sponge-like goodness.
Tips Before You Begin
- Fresh strawberries are key to success! When picking out your strawberries make sure the majority of them are large and bright red. The richer they are in color, the sweeter they are
- Since the base of this cake is just a simple vanilla cake you can spice it up as little or as much as you want to. If you want to throw a little almond extract in there along with your vanilla extract go ahead and do it! If there is something that you believe will add to the flavor then don’t be shy to try it out.
- It might be tempting to throw everything in a mixing bowl and make a fifteen minutes project a five minutes project but I promise you there is a reason for everything. Following this recipe by the guidelines will make your cake so fluffy and spongy that you will understand the reasoning behind folding in your dry goods. It might be tedious, but it’s worth it.
- Since this delicious cake is very practical there are a lot of substitutions that can be made if necessary.
- All-purpose flour can very easily be substituted for either almond flour or gluten-free flour for those of you that are gluten intolerant.
- If you’re sugar-free, go ahead and swap out regular white sugar for your sugar substitute. Make sure that you are using a sugar substitute that is adequate for baking as some don’t necessarily work as well when you use it for pastries.
Fresh Strawberry Cake
- Prep Time:15 minutes
- Cook Time 1 hour
- 1½ cups (195g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
- 1 cup, plus 2 tablespoons (225g) sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
- Around ¾ pound (340g) of strawberries, hulled and halved
How to Prepare
- The first thing you will need to do is to gather all of your dry ingredients together in a bowl. As much As it’s tempting to just throw everything in the bowl and mix it, I promise, there is a method to the madness. Everything in this process has a purpose.
- So go ahead and start by mixing your flour, baking powder, and salt until they are combined.
- Next, in an electric mixing bowl, place your butter and one cup of sugar together. Mix until it begins to have a fluffy, cloud-like texture. Think of a cotton candy cloud and it’ll be somewhat similar to that but less see-through.
- Once you have the correct consistency with your sugar and butter mix you can add in your one egg and your one teaspoon of vanilla. Continue to mix until these ingredients are fully combined.
- That dry flour mixture that you made at the beginning of this recipe — now is the time to use it. You are going to want to begin pouring in your flour mixture while alternating back and forth with your ½ cup of milk. Go back and forth with a little bit of each, until both ingredients are fully combined in your mixing bowl.
- After everything is thoroughly mixed it’s time to pour it into our pan.
- This cake batter will be thick so you will probably need a spatula to spoon it into your pan. We recommend using about a 9-inch round cake pan for this recipe. Once you have all of your batter ported to the pad go ahead and spell without the top of it with the back end of your spatula. It should almost look like ice you got a cake or smoothed out mashed potatoes.
- Next up, cut your strawberries into halves and place them on top of your cake batter. You can put as little or as much as you would like on top of your cake. Since it is a strawberry cake, we recommend covering the whole top layer with fresh-cut strawberries.
- Once you’ve added the desired amount of strawberries on top of your cake you are going to sprinkle 2 tablespoons of sugar over your strawberries. This is going to add a nice level of sweetness and caramelization to your strawberries.
- Pop into your oven at 350ºF and let your cake bake for one hour.
- Once your cake is finished baking you can serve it in whatever shape or size you would like. While this cake can stand on its own in terms of flavor if you have a craving for whipped cream that would taste delicious on top of this incredible cake or even a scoop of ice cream if you’re feeling dangerous.
Frequently Asked Questions
It’s not a necessity but it is recommended. The sprinkled sugar on top will enhance the strawberry’s flavor and crystallize on top giving it a nice, sugary crunch.
For those with lactose intolerances, you can swap out the milk for your favorite non-dairy milk. Be sure to use unsweetened milk so that it doesn’t change the flavor of your cake.
Butter is always easier to manipulate when it’s softened. So if you have pre-softened butter then you won’t need to mix your sugar/butter mixture for as long. If it’s cold right out of the fridge then you may need to let your electric mixer mix for a while longer until you get that fluffy consistency. The texture is key.
You can but be ready for an arm workout! To be able to create the consistency needed your will either need an electric hand mixer or a lot of bicep muscles to keep stirring until your butter and sugar have mixed.
- 6.75 oz (1½) cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, softened
- 7.1 oz (1 cup) plus 2 tbsp sugar, divided
- 1 large egg
- 1 tsp vanilla extract
- 4 fl oz (1/2 cup) milk
- Around ¾ pound (350 g) strawberries, hulled and halved
- In a medium bowl, combine together the flour, baking powder and salt and leave it aside for later.
- In another bowl, with an electric mixer, beat the butter until soft. Add the sugar and continue whisking.
- Add in the egg and vanilla and continue whisking on low speed until well combined.
- Add in the flour mixture and the milk, whisking on low speed until everything is well incorporated.
- Transfer the batter to the prepared 10” x 7” size pan and smooth with a spatula
- Arrange the strawberries on top, cut side down, so that they completely cover the batter.
- Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- Bake at 325°F(160°C) degrees for about 1 hour or until the cake is lightly golden.
Amount Per Serving: Calories: 446Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 199mgCarbohydrates: 83gFiber: 2gSugar: 18gProtein: 9g