Strawberry Cake
I have always enjoyed strawberries, but lately I am obsessed. Strawberries are one of the few foods that I count on right now. They always taste good. Luckily, they were on sale last week for 88 cents a pound. We stocked up and I have been eating them like mad. I put them on my cereal, mix them in my yogurt, and eat them plain. I also made this delightful Strawberry Cake.
I love that this cake is easy to make and requires basic ingredients. I had the batter in the pan in about ten minutes. The sliced strawberries peek through cake, creating a beautiful snack cake. The cake is moist and reminds me of strawberry shortcake, one of my favorite desserts. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
If you enjoy ripe, red strawberries, you will love this Strawberry Cake. It is a great dessert for spring.
Strawberry Cake
Yield: Serves 10
Cook Time: 50-55 minutes
Ingredients:
6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cakeDirections:
1. Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.
3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.
Adapted from Martha Stewart
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SaveIf you like this Strawberry Cake, you might also like:
Strawberry Rhubarb Crumb Cake from Two Peas and Their Pod
Strawberries and Cream Cake Kebobs from How Sweet It Is
Strawberry Shortcake Cake from The Food Librarian
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Gorgeous, gorgeous! This looks perfect
A beautiful cake. Stock up on those strawberries now – my mom was just in CA and all the strawberry fields were flooded — prices will be going through the roof soon!
wow looks incredible! Will be making it for sure
This looks like a fabulous spring dessert!
This is SUCH a beautiful cake! Almost like a clafoutis. I happen to have a brand-new 10″ pan, I know what I’ll be using it for.
Yum! this looks so fresh and tasty. I’m definitely going to try this today.
I go nuts over strawberries myself and this seems like the perfect way to enjoy them.
I’ve become quite obsessed with strawberries lately too and have been eating them every day since our local harvest started. This lovely, simple, not-too-sweet cake is right up my alley and looks totally delicious!
The strawberries in that bright green colander look beautiful. What a perfect cake for spring.
I have always been obsessed with strawberries. I could eat a package in one setting. This looks great. Perfect with whipped cream.
Wow! That looks great – can’t wait till strawberries are on sale here.
Beautifully done!
I love strawberries and it’s the first real sign that spring is here. Love this cake.
Another great simple cake to make…and with strawberries. I too just found a great bargain on strawberries and they were so sweet. I think I prefer those from FL…these were from Plant City, FL.
Thanks!
This looks absolutely perfect for spring/summer! It makes me want to put some flip-flops and shorts on!
We both posted strawberry recipes today! I’m glad you’re still able to enjoy strawberries
This cake looks scrumptious.
Looks like a perfect dessert for strawberry season.
I’ve been loving strawberries lately!! We had a great sale last week and I stocked up on some enormous berries. I just might try this recipe to use some of them up!
This is one of my favorite strawberry cake recipes. It really is good and kind of tastes like a cobbler. I add blueberries to mine too. yum!
Beautiful strawberries! I can’t wait until they’re in season here!
Oooh, definitely going to the farm this weekend to pick up fresh strawberries for this! Would it be crazy if I wanted to eat this for brunch?
I am pregnant too, and strawberries are always calling my name. I have been dipping mine in warmed Nutella, eating them plain, or in salad…I think I will try making this cake soon.
Thanks for the recipe!
Amber
twopeas replied: — March 29th, 2011 @ 10:14 am
Congrats! I will have to try strawberries with Nutella next:)
Very pretty cake. I guess Summer is around the corner!
Hi – I read your blog and love your recipes. This is the first time I have commented b/c I couldn’t resist suggesting you buy “The Little Mouse, the Red Ripe Strawberry and the Big Hungry Bear” for your baby-to-be. It is a charming book that children (and adults) love and it will help you remember the time when you were craving “red ripe strawberries”.
twopeas replied: — March 29th, 2011 @ 10:13 am
Thanks for reading our blog and thank you for the book suggestion. I am going to check it out. Thanks!
Just the cake I want to make gluten free! Look how Spring and pretty that is! Strawberry season starts in in March over here so this is perfect!
I cant wait for fresh strawberries. Looks good Maria!
I made this yesterday and it is amazing! One change I made was to add a TBSP of orange zest in with the batter. It gave it a wonderful hint of citrus. Very good recipe.
twopeas replied: — March 29th, 2011 @ 10:12 am
Great idea to add citrus. Glad you enjoyed the cake!
This cake looks so pretty with the strawberries peaking through the top!
What a beautiful and simple cake… Love it! I can’t wait for local strawberries… The ones at the stores here are definitely not up to par at this point!
So, I have no idea what turbinato sugar is, and couldn’t find any in my local grocery store today, so I am hoping regular sugar will be just as good?! And, I don’t have a spring form pan, so I hope my pie plate works well! I am going to begin making this as soon as I post this comment! Thanks for the great recipes, I love your site!
twopeas replied: — March 30th, 2011 @ 7:16 am
Turbinado sugar is a course sugar, sugar in the raw. Regular sugar will work fine though. I hope you enjoyed the cake!
I always keep strawberries around because they’re the perfect fruit for everything. Too bad I have another two months before they’re actually good.
Spring will be here eventually. I tell myself that daily.
I made a very similar cake to this quite recently with raspberries. It’s such a nice simple cake with fruit and just a little bit of quietly sweet cake around it. Such a winning combination.
I do love strawberries and never turn down a strawberry shortcake. Looks wonderful! That’s such a steal for strawberries too. I hope I can find a price like that soon.
This cake makes me thankful that we are able to get strawberries year around. I love this!
This is the perfect thing to do with all those fresh strawberries! It’s beautiful- I love how the strawberries are still discernable
I love strawberries and this cake looks delicious!
That looks beautiful and delicious….love strawberries!
You’re so lucky to have such gorgeous looking strawberries! The stores here in Vancouver have strawberries that look insipid. The cake looks phenomenal!
So pretty! This cake is beautiful and I love the strawberries. Can’t wait for my market to get the “spring” batches in.
Ive been making this cake for a few years now! I use whole wheat pastry flour instead and it gives it a nutty flavor. This is strawberry shortcake all in one!! Dont forget the whipped cream on top! I ripped the recipe out of Marthas magazine years ago and decided to try it. I wish I tried it back then and didnt wait so long!!!
Beautiful!!!! I make something similar, but not so pretty! We have a huge strawberry patch, every year I have to figure out what to do with all that stuff.
I can’t wait for strawberries to be in season. I love strawberries too and we always have an over abundance. Can’t wait to make this cake this summer!