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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Such a pretty cake for Springtime!
I made this cake last night and I was a bit skeptical when I saw the consistency of the batter. It was thick like peanut butter and I really had to spread it into the pan. As I was placing the sliced strawberries on the cake I thought for sure this cake was not going to turn out all that great. 35 minutes later I took it out of the oven (I used a 10inch round cake pan) and although it stuck to the bottom of the pan despite greasing it first it tasted really good! Next time I would try to gently fold some strawberries into the batter before spreading it out in the pan and I would also add a tsp of cinnamon. Great recipe! Thanks for sharing!
Looks fabulous. I LOVE strawberries, too
What a pretty cake! I love how it looks on the stand. I will be making this as soon as those really good berries are available this spring. I love how tender strawberries get when they’re baked!
I made a very similar cake and loved it. It’s so light and perfect for spring!
this looks awesome! i can’t wait to try to make this vegan. saving to my online cookbook, cookmarked.com!
I would love to try this tomorrow… we just got 6 pounds of strawberries on sale!
i love strawberry season, and this is a fine use for its bounty–beautiful work!
So pretty and perfect for spring! I bought strawberries last week and they were a beautiful red color but not good at all – hope they get better soon around here!
Just wanted you to know I made this for a church potluck today..and it disappeared so fast we never got to try it! But it sure looked pretty on a plate…so hubby is asking me to please make it again–for home this time. Thanks so much–it was fun hearing how many others looks at your site as well…you have a loyal following in MN!
twopeas replied: — April 17th, 2011 @ 12:54 pm
So glad the cake was a hit. You will have to make it again so you can enjoy it:) Thanks so much!
I needed a quick dessert for some guests that were stopping by on short notice. I remembered this cake and whipped it up in no time. It was perfect – easy, pretty and delicious! My guests loved it – thanks!
twopeas replied: — April 19th, 2011 @ 7:21 am
I love how easy this cake is too. Glad you and your guests enjoyed it.
I want this strawberry cake. And your cool green colander.
Gorgeous! I can’t decide whether I want the colander or the cake more…. colander
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Oh, this cake! I know it’s true.
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THANK YOU! I made this cake this evening, and it is absolutely DELICIOUS! It’s like the best things about strawberry shortcake, all in one slice.
Two Peas replied: — June 12th, 2011 @ 7:05 pm
You are very welcome! Glad you liked the cake.
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This is *exactly* the cake I was looking for! My strawberry-loving daughter is turning 3 in a few days and I wanted to make a delicious homemade strawberry cake for her. Unfortunately, all the other “strawberry cake” recipes I found before Google sent me here involved, of all things, strawberry jello! I can’t even imagine calling that strawberry cake. This cake looks excellent and will be gracing our table soon (under some lovely whipped strawberry icing, 3 candles, and some party hats).
I’m definitely subscribing to your blog!
Two Peas replied: — July 13th, 2011 @ 8:15 pm
Thanks Jamie! Glad you liked the cake, it is one of my favorites too!
Mmmm… I need a piece of this now!
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I made this tonight for my Mum’s birthday because we found some lovely strawberries in the grocery store today (very ripe and sweet). I made it with a gluten-free flour mix (garbanzo, brown rice, xanthan gum) and subbed coconut palm sugar for the white sugar. It was a big hit. Delicious! Thank you so much for sharing such a wonderful recipe
Two Peas replied: — January 15th, 2012 @ 1:20 pm
You are welcome!
Oh my gosh, that looks delicious and strawberries are my absolute favorite!!!
i think i just made this exact cake! it was delicious!
I adore this recipe!
I still have the magazine that has this recipe in it. I have made this many, many times! So good.
Loved the flavors of this cake. I did have a problem! I bought a quart of fresh berries and used them. The cake on the bottom was delis, but the top stayed doughy I believe because the berries were so juicy. What could I have done differently? I also baked it longer. I want to make it again.
Two Peas replied: — April 9th, 2012 @ 8:37 am
Make sure you bake the cake long enough if the berries are extra juicy. Also be carefully when stirring them in so you don’t break up the berries, which can add extra juice.
Love this cake. My daughter and I made it yesterday evening and it was delicious!!! Thanks for the recipe. I am going to make this again but I am going to add a glaze with a fruit dip recipe I have. Hopefully it will be as good as the first one we made!
Thank you for the “how to guide” would you be so kind and tell me how much 1/2 a cup of flour is, in grams ? Thank you for sharing.
one of my all time favorite fruits! Looks great in the cake!
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Oh my gosh, this looks so good! And the strawberries are perfect at my grocery store right now… I think I’m going to have to make this ASAP!
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Made this strawberry cake today, and my family enjoyed it. My husband especially likes your recipe for the oatmeal pb cookies. Thanks for the delicious recipes!
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