Strawberry Cake

By Maria Lichty

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Quick Summary

This easy strawberry cake is one of our favorite spring and summer desserts. Easy, basic ingredients make this homemade strawberry cake a cinch. Best served with whipped cream or vanilla ice cream.

homemade strawberry cake with fresh strawberries on top on white round marble board.

I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love making strawberry shortcake. It is a strawberry season classic!

I also love making this delightful Strawberry Cake. It is one of my favorite strawberry desserts because it is SO easy! This is my go to strawberry cake recipe. It is always a crowd pleaser and it’s SO good with fresh strawberries.

I love that this cake is easy to make and requires basic ingredients. The cake batter takes about 10 minutes to make and is made from ingredients you should have in your kitchen right now. You just need fresh strawberries!

This strawberry cake recipe is the perfect dessert for easy entertaining or for when you want something sweet but don’t want to do a lot of work. The cake comes together in no time and you don’t have to worry about layers, frosting, or decorating. This is my kind of cake!

The sliced strawberries peek through cake, creating a beautiful cake. The turbinado sugar adds a sugary crunch to the cake and makes it extra pretty.

The cake is moist and reminds me of strawberry shortcake, but in cake form. You will love getting a bite of cake that is bursting with fresh, juicy strawberries!

strawberry cake with whipped cream on plate with fork.

Ingredients

  • Unsalted butter- at room temperature.
  • Flour
  • Baking powder- make sure it is fresh. I change mine out every 6 months.
  • Salt
  • Granulated Sugar
  • Egg- I always use large eggs for baking.
  • Buttermilk- at room temperature.
  • Pure vanilla extract
  • Strawberries- sliced! Pick the juiciest, ripest strawberries you can find!
  • Turbinado sugar- for sprinkling on top of cake

How to make Strawberry Cake

  • Preheat the oven and butter a 10-inch springform pan or pie plate.
  • Sift flour, baking powder, and salt together into a medium bowl. Set aside.
  • 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.
  • Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
  • Bake the cake for 10 minutes and then reduce the oven temperature to 325 degrees F. Bake until cake is golden brown and firm to the touch, about 50-55 minutes.
  • Let cool in pan. To serve, cut into wedges.

Serving Suggestions

Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. You can also dust the caked with powdered sugar.

You can serve this beautiful and simple cake at baby showers, bridal showers, for Easter dessert, Mother’s Day brunch, or just because. It is the perfect dessert for any occasion. And if you have any leftovers, I highly recommend eating a slice for breakfast:)

How to Store

Store the cake at room temperature, lightly covered on the counter, for up to 2 days. The cake will get more moist as it sits. If you live in a super warm or humid climate you can put the cake in the fridge, but refrigerating cake will dry it out a little.

strawberry cake with fresh strawberries on marble board.

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Strawberry Cake

This easy strawberry cake is one of our favorite desserts. Serve with whipped cream or ice cream, if desired.
4.70 from 40 votes

Ingredients
  

Instructions
 

  • 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.
  • 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.
  • Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
  • 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.

Notes

Store cake at room temperature, for up to two days.

Nutrition

Calories: 245kcal, Carbohydrates: 41g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 35mg, Sodium: 137mg, Potassium: 172mg, Fiber: 1g, Sugar: 25g, Vitamin A: 260IU, Vitamin C: 26.6mg, Calcium: 54mg, Iron: 1.2mg
Keywords strawberry cake

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. As someone who is completely addicted to fresh strawberries, I can’t tell you how amazing this looks… I’m always searching for new ways to incorporate strawberries into my baking… sometimes it works out amazing, sometimes not so much lol. Rather than just putting this one on my ever-growing list of must try recipes, I’m going to throw the ingredients on the list for my next trip to the grocery store. I’ll let you know how it turns out for me. Thanks so much for the great recipe!!

    1. I have never used turbinado sugar, is this a necessity for this recipe or is there a different type of sugar that can be used?

    2. It is sugar in the raw so it adds a nice sugary crunch because of the texture. You can leave it off if you don’t have it.

    1. I have a suggestion: Replace the sugar with Swerve. That’s what I’m going to try.

  2. My husband would love this! He is a huge fan of strawberry shortcake and this looks like a fun alternative. Add some homemade vanilla ice cream and it’s perfect for a summer BBQ 🙂

  3. It was really delicious,tnx for sharing it 
    I wasnt sure about using all the strawberries but it came out wonderfull
    My familly really liked it and after finishing it asked for baking another:)))

  4. I’m going to make this cake but I have a question: When you place the strawberries on top of the batter, do they sink down, or do you gently mix them into the batter? I want them to be incorporated throughout the cake.

  5. I’m cake lover its looking tasty i love this recipe thanks for sharing i love it i wanna try it love u dude

  6. Devoured!!! Easy, but looks fancy and pretty with the strawberries on top. Served with homemade whipped cream. Everyone from adults to small kids loved it!

  7. I made this twice this week. It was so delicious and pretty. Once for my family and again to cheer up a friend.

  8. Your Fresh Strawberry Cake is so amazing. It is now a staple on
    my dessert table. Thanks so much

  9. I’m 9 months pregnant and bought strawberries specifically to make this cake! It did not disappoint! Great flavors and pretty presentation with the berries peaking through the top. Will make again!!

  10. Looking forward to making this cake! What size spring form pan do you recommend? I have an 8″, 9″, and 10″ pan.

    1. In the instructions she said, ” butter a 10 inch springform pan” so that is probably the best size to use so it comes out like her yummy picture.

  11. This looks so good! We just went to the strawberry patch so I am on the hunt for recipes! I made your strawberry scones and they were so good! Next on the list is your strawberry banana bread! Do you think this cake would freeze well? I don’t want to overrun my family with sweets but I want to use the fresh strawberries before the go bad.

  12. Loved this cake! It lasts two days tops. Thank you for sharing. Question: Could I substitute any fruit in this cake. I would like to make a pineapple cake. Could I use pineapples instead of strawberries without compromising the cake?

    1. I have used blueberries, raspberries, blackberries, and peaches. I haven’t tried pineapple though.

  13. 5 stars
    Hi Maria! This recipe is my GO-TO summer dessert! Every time I make it, someone asks me to send the recipe! I do have a question that I’ve always been wondering when I make it…..when you say “one pound of strawberries hulled and sliced”, do you weight the strawberries after you hull them/cut the tops off? Or just using the typical 1 pound carton from the store? I’ve done both in the past, but wasn’t sure if weighing a pound of strawberries AFTER I hull them was giving me too many strawberries then was originally intended for the cake. Thank you for your advice. My sister and I LOVE all of your recipes and your cookbook – thank you for all that you share with your followers!!!

    1. I just buy one pound and then hull them. I am so glad you are loving our recipes! This cake is a good one:)

  14. Maria,
    Leaving on vacation but am making this cake for my sis to serve for Christmas. Could I make it ahead of time (22nd), but not bake and she could bake on the 24th?
    Thx!

  15. 5 stars
    This was wonderful. I had strawberries that were getting on the old side for recipes that needed to be pretty but didn’t want to make a smoothie. This cake hit the spot! The sugar sprinkled on the top of the cake made it taste like it came from a bakery.

  16. 5 stars
    I made this for Mother’s Day and it was delicious. Simple and so good. I didn’t realized it until later that night that all of the desserts I made for our get together were your recipes. We had this delicious cake, the lemon glazed cookies and one bowl brownies. All were excellent! Thank you so much!

  17. Sadly this cake was a total flop for me. Wet and runny in the middle although golden on top. I feel I should have baked it at 350 degrees for the whole time or baked it much longer.

  18. 5 stars
    This cake was delicious, but I had to cook it much longer and increase the temperature back to 350 degrees. Next time, I won’t lower the oven temp.

    1. I haven’t tried it in a 9×13 pan. You can try doubling it, but again, I haven’t tried it.

  19. 5 stars
    I’ve made this more times than I can recall since finding this recipe earlier this year. My husband, who doesn’t even like cake, absolutely loves this. We’re at high altitude in CO and I don’t make any adjustments and it always comes out perfect.

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