Indulge in the pure delight of a homemade strawberry cake that captures the essence of summer. This amazing dessert boasts a tender, moist crumb infused with the bright, sweet-tart flavor of fresh berries. Using simple ingredients and a straightforward process, you can easily create this stunning cake. It’s perfect for any gathering, from casual weeknight desserts to elegant celebrations. Get ready to bake a truly memorable treat.
Why You’ll Love This Strawberry Cake
- Effortless Baking: This recipe is incredibly easy to follow, making it ideal for beginner bakers.
- Showcases Fresh Berries: It highlights the natural sweetness of ripe strawberries, making them the star.
- Perfect for Any Occasion: From picnics to parties, this versatile dessert always impresses.
- Natural Flavor: You get genuine fruit taste, free from any artificial essences or colors.
- Make-Ahead Friendly: Prepare it in advance and freeze for a convenient, delicious option later.
Ingredients
To craft this delightful strawberry cake, gather these fresh ingredients. Each component plays a crucial role in achieving its perfect flavor and texture.
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened, plus more for greasing the pan
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk (low-fat is fine)
- About ¾ pound fresh strawberries, hulled and halved
Notes & Substitutions
- Flour: Always spoon your flour into the measuring cup and level it off. Scooping directly can compact it, leading to a dense cake.
- Butter: Use unsalted, softened butter. Softened butter creams beautifully with sugar, incorporating air for a light texture.
- Sugar: Granulated sugar works perfectly here. You can slightly adjust the amount based on the sweetness of your berries.
- Egg & Vanilla: A room temperature egg emulsifies better with the batter. Pure vanilla extract offers the best flavor depth.
- Milk: Any fat percentage of milk is fine. Buttermilk or plant-based milks like almond or soy also work well as alternatives.
- Strawberries: Fresh, ripe strawberries are best for flavor and texture. If using frozen, thaw them completely and pat dry to remove excess moisture.
- Leavening: Ensure your baking powder is fresh. Old baking powder can result in a flat cake.
Equipment
Having the right tools makes baking this amazing berry cake even smoother. You likely already own most of these kitchen essentials.
- 9-inch deep dish pie pan or 9-inch round cake pan
- Electric mixer (stand mixer or hand-held)
- Large mixing bowls
- Whisk, rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Instructions
Creating this flavorful strawberry cake is a straightforward process, perfect for any home baker. Follow these steps carefully for a truly delicious result.
- Prep Oven & Pan: First, preheat your oven to 350°F (175°C). Generously butter a 9-inch deep dish pie pan or a 9-inch round cake pan. This ensures the cake releases easily.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter & Sugar: In the bowl of an electric mixer, beat the softened butter and 1 cup of the granulated sugar until the mixture is pale and fluffy. This usually takes about 3 minutes.
- Add Wet Ingredients: Next, add the large egg and vanilla extract to the creamed butter and sugar. Beat on low speed until all ingredients are just well combined.
- Combine Wet & Dry: Gradually add the flour mixture to the butter mixture, alternating with the milk. Beat on low speed until the batter is smooth. The batter for this strawberry cake will be quite thick.
- Transfer Batter: Spoon the prepared batter into your greased pan. Use a rubber spatula to smooth the top evenly.
- Arrange Strawberries: Arrange the hulled and halved strawberries on top of the batter. Place them cut-side down, ensuring they completely cover the surface. You may need slightly more or less than ¾ pound depending on their size.
- Sprinkle with Sugar: Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the strawberries. This creates a lovely caramelized crust.
- Bake Cake: Place the pan in the preheated oven. Bake for ten minutes, then reduce the heat to 325°F (160°C). Continue baking until the cake is lightly golden and a wooden skewer inserted into the center comes out clean. This typically takes about an hour after reducing the heat.
- Cool Cake: Let the baked strawberry cake cool completely in its pan on a wire rack. Serve with sweetened whipped cream or vanilla ice cream if desired.
Pro Tips for Success
- Room Temperature Ingredients: Ensure butter and egg are at room temperature. This creates a smoother, more emulsified batter.
- Proper Flour Measurement: Always spoon and level flour; never scoop it directly from the bag. This prevents a dense, heavy cake.
- Don’t Overmix Batter: Mix only until the ingredients are just combined. Overmixing develops gluten, leading to a dry, tough texture.
- Accurate Oven Temperature: An oven thermometer helps confirm your oven’s true temperature, preventing under or over-baking.
- Berry Arrangement: Arranging strawberries cut-side down creates a beautiful presentation and helps prevent them from sinking.
Troubleshooting Common Issues
- Cake is too dense: This often happens from overmixing the batter or using cold ingredients. Ensure everything is at room temperature.
- Soggy fruit layer: Use fresh, firm berries. If using frozen, thaw and thoroughly pat them dry to remove excess moisture.
- Cake sticks to pan: This indicates improper greasing and flouring. Always generously butter and lightly flour your pan.
- Uneven rise: Check your oven for hot spots or temperature fluctuations. An oven thermometer can help identify this.
Serving, Storage, and Variations
This delightful strawberry cake is versatile, whether you’re serving it fresh or planning ahead. Its natural flavors shine, making it a crowd-pleaser.
- Serving Suggestions: Enjoy this amazing berry cake plain for a simple treat. It’s also incredible paired with a dollop of sweetened whipped cream or a scoop of creamy vanilla ice cream. A drizzle of balsamic glaze can add an unexpected gourmet touch.
- Storage: Store the cooled cake at room temperature in an airtight container. It stays fresh and moist for 2-3 days. Covering it loosely prevents condensation.
- Reheating: If you prefer it warm, gently reheat individual slices in the microwave for 15-30 seconds. Alternatively, warm in a low oven (250°F/120°C) for about 10 minutes.
- Freezing: This cake freezes beautifully. Once completely cooled, wrap it tightly in aluminum foil or freezer wrap. It can be frozen for up to 3 months. Thaw overnight on the countertop before serving.
Variations
- Glaze Options: Drizzle a simple lemon glaze (powdered sugar, lemon juice) over the cooled cake for extra brightness. A basic powdered sugar and milk glaze is also delicious.
- Spice Additions: A pinch of cinnamon or cardamom added to the dry ingredients can enhance the berry flavor.
- Different Pan Sizes: This recipe adapts well. For cupcakes, reduce baking time to 20-25 minutes. For a sheet cake (9×13 inch), the baking time will be around 35-45 minutes.
- Add Zest: Incorporate lemon or orange zest into the batter. The citrus brightens the overall flavor profile of this easy strawberry cake.
Nutrition Information
Enjoying a slice of this homemade strawberry cake offers a delightful treat. The nutritional values provided are estimates and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 241 |
| Fat | 8 g |
| Saturated fat | 5 g |
| Carbohydrates | 40 g |
| Sugar | 25 g |
| Fiber | 1 g |
| Protein | 3 g |
| Sodium | 185 mg |
| Cholesterol | 38 mg |
Disclaimer: Nutritional information is an estimate and may vary depending on ingredients and portion sizes.
Frequently Asked Questions (FAQ)
- Can I use frozen strawberries? Yes, you can. Thaw them completely and pat them very dry with paper towels to remove excess moisture before arranging them on the batter.
- How can I prevent the cake from having a soggy bottom? Ensure your strawberries are not overly wet. You can also toss them lightly in a teaspoon of flour before placing them on the batter.
- Can this recipe be made in a Bundt pan? Yes, you can use a well-greased and floured Bundt pan. The baking time will likely increase; start checking for doneness around 60-70 minutes.
- How long does this strawberry cake stay fresh? When stored properly in an airtight container at room temperature, this delicious cake remains fresh for 2 to 3 days.
- Is there a gluten-free option for this recipe? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Conclusion
This incredible homemade strawberry cake is truly a seasonal showstopper. With its tender crumb and the burst of fresh berry flavor, it’s an effortlessly elegant dessert. Embrace the simplicity of its preparation and the natural goodness of ripe strawberries. Go ahead, bake this perfect treat and share the joy of fresh, homemade goodness.
Fresh & Easy Strawberry Cake
Enjoy a delightful and simple Fresh & Easy Strawberry Cake, featuring a moist cake base topped with fresh, juicy strawberries. Perfect for a sweet treat or dessert, this cake comes together with minimal effort and offers a wonderful balance of flavors.
Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F and butter a 9-inch deep dish pie pan or a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; then set the mixture aside.
- Using an electric mixer, beat the softened butter and 1 cup of sugar until the mixture becomes pale and fluffy, about 3 minutes. Add the egg and vanilla extract, beating on low speed until well combined; then gradually add the flour mixture, alternating with the milk, and beat on low speed until the batter is smooth and thick.
- Transfer the thick batter to the prepared pan and smooth the top with a spatula. Arrange the hulled and halved strawberries cut side down over the batter, ensuring they cover it completely, and then sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- Bake the cake for ten minutes at 350°F, then reduce the oven temperature to 325°F and continue baking for approximately an hour until the cake is lightly golden and a tester inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Serve the cooled cake as is, or with sweetened whipped cream or vanilla ice cream, if desired.
Notes
This cake can be stored at room temperature for several days, loosely covered. For longer storage, the cooled cake can be frozen for up to 3 months when tightly covered with aluminum foil or freezer wrap; thaw overnight on the countertop before serving.
