Fresh Strawberry Cake

Introduction

There’s nothing quite like the sweet, juicy burst of strawberries baked into a warm, golden cake—and this fresh strawberry cake is exactly that kind of magic. Made with simple ingredients you probably already have in your kitchen, it’s a rustic dessert that lets seasonal berries truly shine.

I first baked this on a whim after a morning trip to the farmer’s market, and I’ve never looked back—it’s the perfect way to celebrate spring and summer with minimal fuss. Whether you’re hosting brunch, bringing a dessert to a picnic, or just craving something sweet and homey, this strawberry cake is a must-try. It’s like summer in every slice, and the aroma alone is enough to make your kitchen the most inviting room in the house.

Why You’ll Love This Recipe

Key Benefits

• Easy to Make: No fancy equipment needed—just a mixing bowl and a cake pan.
• Minimal Ingredients: Pantry staples and fresh strawberries are all you need.
• Budget-Friendly: In-season strawberries make this a sweet treat that won’t break the bank.
• Perfect for Any Occasion: Brunch, afternoon tea, dessert—or even a sneaky breakfast.

Taste & Texture

This cake is soft and fluffy on the inside with just the right amount of moisture. The buttery batter contrasts beautifully with the slightly crisp top layer of sugar-coated strawberries, which sink ever so slightly into the cake as it bakes, creating pockets of fruity goodness in every bite.

Dietary Attributes

This recipe is vegetarian and can easily be adapted to be dairy-free or gluten-free with a few simple swaps (see Variations & Customizations below). It’s also fairly low in fat compared to traditional frosted cakes, and there’s a modest sugar content, thanks to the natural sweetness of ripe strawberries.

Ingredients & Substitutions

Ingredient List

• 6 tablespoons unsalted butter, at room temperature
• ¾ cup granulated sugar, plus 2 teaspoons for topping
• 1 large egg
• ½ cup skim milk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 2 cups sliced fresh strawberries

Notes on Quality

For the best flavor, use fresh, ripe strawberries at the peak of their season—late spring through early summer. If your strawberries are slightly tart, don’t worry—the sugar topping balances everything perfectly. Room temperature butter is key for that fluffy texture, so let it sit out for about 30 minutes before baking.

Possible Substitutions

• Butter: You can substitute with plant-based butter for a dairy-free version.
• Skim Milk: Almond, oat, or soy milk work well too.
• All-Purpose Flour: Use a 1:1 gluten-free baking blend if needed.
• Strawberries: Swap with blueberries, raspberries, or even sliced peaches for a seasonal twist.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large mixing bowl, beat the butter and ¾ cup sugar with an electric mixer on medium speed for about 3 minutes, or until light and fluffy.
3. Add the egg, milk, and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add half the dry ingredients to the wet mixture, stirring gently with a spatula. Add the remaining dry ingredients and beat for 1 minute until the batter is smooth and fluffy.
6. Pour the batter into the prepared pan and spread into an even layer.
7. Arrange the strawberries on top in a single layer and sprinkle with the remaining 2 teaspoons of sugar.
8. Bake for 50–60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
9. Let cool in the pan on a wire rack for at least 20 minutes before slicing.

Expert Tips & Tricks

Best Practices

• Use room temperature ingredients to help the batter blend smoothly.
• Don’t overmix the batter; just enough to incorporate the flour will do.
• Place the strawberries cut-side down for a cleaner look and even baking.

Common Mistakes

• Dense texture? You might have overmixed the batter—try stirring just until the flour disappears.
• Soggy bottom? Ensure your strawberries are not overly wet. Pat them dry with a paper towel before placing them on the cake.
• Uneven baking? Rotate your pan halfway through the baking time.

Time-Saving Tips

• Slice the strawberries in advance and store them in the fridge until ready to use.
• This cake can be made a day ahead and stored tightly wrapped.

Serving Suggestions

Pairings

This cake is wonderful served with:

• A dollop of whipped cream or vanilla yogurt
• A scoop of strawberry or lemon sorbet
• A handful of fresh mint leaves for a pop of color

Presentation Ideas

For a casual look, serve directly from the pan. For a more elegant feel, remove the cake and place it on a cake stand. Dust with powdered sugar right before serving for a light, classy touch.

Beverage Pairings

• Hot Beverages: Pairs beautifully with chamomile tea or a cappuccino.
• Cold Drinks: Try with a sparkling lemonade or a chilled rosé.
• Cocktails: A light strawberry basil mojito is a dream alongside this cake.

Storage & Reheating

Leftover Storage

Wrap any leftovers tightly in plastic wrap or store in an airtight container. This cake keeps well:

• At room temperature: For 1 day
• In the fridge: Up to 4 days
• In the freezer: Up to 2 months (wrap in foil, then place in a freezer bag)

Reheating Methods

To warm individual slices, pop them in the microwave for 10–15 seconds. If reheating the whole cake, cover with foil and warm in a 300°F oven for about 10 minutes.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid before using to avoid a soggy cake.

Can I make this gluten-free?
Absolutely—just swap in a gluten-free 1:1 flour blend.

Can I use a different fruit?
Totally! Blueberries, raspberries, or even sliced plums are all great alternatives.

Troubleshooting

Why did my cake sink in the middle?
This usually happens when the cake is underbaked. Make sure the center is fully set before removing from the oven.

Why is my cake too dry?
You may have overbaked it—check it at the 50-minute mark, and use a toothpick test to avoid drying it out.

Variations & Customizations

Dietary Adaptations

• Dairy-Free: Use plant-based milk and vegan butter.
• Gluten-Free: Substitute with a gluten-free flour blend.
• Lower Sugar: Reduce sugar slightly, especially if using very sweet strawberries.

Flavor Twists

• Add lemon zest to the batter for brightness.
• Stir in a handful of chopped basil or mint for a garden-fresh vibe.
• Drizzle with a quick glaze made of powdered sugar and lemon juice.

Seasonal/Holiday Versions

• Spring Brunch: Add edible flowers on top after baking.
• Fourth of July: Mix in some blueberries for a red, white, and blue theme.
• Holiday Dessert: Serve with cranberry sauce or orange segments for a wintery touch.

Conclusion

This fresh strawberry cake is everything you want in a homemade dessert—simple, seasonal, and satisfyingly sweet. Whether you’re baking for a special occasion or just because strawberries are calling your name, this recipe is bound to become a favorite in your home.

If you try it, I’d love to hear how it turned out! Share your thoughts in the comments and don’t forget to tag us on social media. We’re always sharing new seasonal favorites over on Pinterest, too.

Additional Resources

Related Recipes

Craving more sweet and savory fun in the kitchen? Try these next:

• Dark Chocolate Berry Bark (No-Bake Dessert)
• Cheesy Crescent Roll Garlic Knots
• Easy Cinnamon Sugar Pretzels

Recommended Tools

• 9-inch cake pan (springform works beautifully)
• Electric hand mixer
• Fine mesh strainer (for dusting powdered sugar)

Happy baking, friends! Let me know if you give this a try—I’d love to see your creations.

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