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Fresh Strawberry Cake
4.8 (726 reviews)
Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you'll ever make.
Total Time85
Servings8
241
Caloriesper servingNutrition Information
241
Calories
8 g
Fat
40 g
Carbs
3 g
Protein
1 g
Fiber
25 g
Sugar
Ingredients
- 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 sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (low-fat is fine)
- About ¾ pound strawberries, hulled and halved
Instructions
- 1Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
- 2In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- 3In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
- 4Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- 5Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
- 6Cake can be stored at room temperature for several days, loosely covered.
- 7Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.