Strawberry Cake

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

homemade strawberry cake recipe

Fresh Strawberries? Time for Strawberry Cake.

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, cereal, in salads, in salsa, 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.

strawberry cake with whipped cream

Homemade Strawberry Cake

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!

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:)

Easy strawberry cake recipe

If you enjoy ripe, red strawberries, you will love this Strawberry Cake. It is a great dessert for spring and summer! I plan on making this easy cake as long as the strawberries are in season. It is a favorite dessert at our house!

Other strawberry recipes you might like:

Strawberry Cake

This easy strawberry cake is one of our favorite desserts. Serve with whipped cream or ice cream, if desired.
4.5 from 2 votes
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes


  • 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 cake


  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.
Nutrition Facts
Strawberry Cake
Amount Per Serving
Calories 245 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 35mg12%
Sodium 137mg6%
Potassium 172mg5%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 260IU5%
Vitamin C 26.6mg32%
Calcium 54mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

strawberry cake

Photos by Jess Larson 

homemade strawberry cake on cake platter ready to serve

Maria Lichty

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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CommentsLeave a reply

  1. I had made this last summer and it is great. I remember my dad saying, “how can something so simple be so delicious.” Needless to say it was a hit.

  2. I stocked up on strawberries for 88 cents too! Yes for Spring time! (even if we just got snow this morning).
    Looks like I might be able to use up what I have left!

  3. 88 cents a pound?? man, the store here had them on sale for an unusually cheap 3.99 a pound. clearly i’m living in the wrong part of the county. but this cake looks amazing! i’m going to try it out as soon as i can get some decent strawberries for under a hundred dollars.

  4. 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!

  5. 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.

  6. 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!


  7. 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”.

    1. Thanks for reading our blog and thank you for the book suggestion. I am going to check it out. Thanks!

  8. 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!

  9. 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.

  10. 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!

    1. Turbinado sugar is a course sugar, sugar in the raw. Regular sugar will work fine though. I hope you enjoyed the cake!

  11. 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.

  12. This is the perfect thing to do with all those fresh strawberries! It’s beautiful- I love how the strawberries are still discernable 🙂

  13. 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!!!

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. 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!

  19. Pingback: Strawberry Cake
  20. 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.

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  22. 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!

  23. 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 🙂

  24. I adore this recipe!
    I still have the magazine that has this recipe in it. I have made this many, many times! So good.

  25. 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.

    1. 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.

  26. 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!

  27. 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.

  28. 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!

  29. 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!

  30. Hi there! Do you think dry buttermilk would work ok in this recipe? I’m always worried it won’t add the right texture or flavor, but it’s just so convenient!

  31. Loved this ! My 13 and 8 year old did it by themselves..what other fruits can be used instead of strawberries ? will definitely do this again.

  32. If you’re a fan of almond, replace the vanilla with almond extract. Serve with fresh crushed strawberries and whipped cream. Divine!!!

  33. I made this cake for my family yesterday.  It was awesome and everyone loved it.  My baking isn’t always stellar but this cake was easy to make and turned out excellent.  Thank you for this recipe!

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

  35. 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 🙂

  36. 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:)))

  37. 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.

  38. 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!

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

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

  41. 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!!

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

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