Strawberry Cake

Let Me Tell You About This Strawberry Cake

Okay, so, strawberry cake. Might sound basic but, trust me, this one is anything but boring. The first time I made it was for my cousin’s birthday, and I was a bit nervous because her kids are, well, brutally honest about desserts (one once described my brownies as “sorta dirt-flavored”). Anyway, this cake was a hit and, honestly, I still can’t quite believe how easy it is to pull off. There’s something about the smell of strawberries baking that just makes me think of spring, even when it’s raining sideways outside. And if you’re wondering—yes, I have eaten it straight from the pan, no judgment, we’ve all been there.

Why I Keep Coming Back to This Cake

I make this when I want something that feels fancy but isn’t a pain. My family goes nuts for it, especially when the strawberries are extra ripe (or, let’s be real, a bit past their prime). Sometimes I toss in blueberries if I’ve got them lying around, though my brother says that’s “cheating” — I disagree, obviously. And, I’ll admit, I’ve had my fair share of cake fails, but this one just sort of… works. Even when I forget to set the timer (which happens more than I’d like to admit). Plus, it’s the sort of cake that looks rustic enough you don’t have to fuss over decorating. Win-win!

What You’ll Need (Substitutions Totally Welcome)

• 2 cups (about 250g) all-purpose flour (sometimes I swap half for whole wheat, but the texture changes a bit—just so you know)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt (my grandma always insisted on kosher salt, but honestly, any salt will do the trick)
• 1/2 cup (115g) unsalted butter, softened (I’ve used margarine in a pinch, don’t tell anyone)
• 1 cup (200g) granulated sugar (sometimes I use coconut sugar but it makes the cake a bit darker in color)
• 2 large eggs (room temp, if you remember—if not, no biggie)
• 1 tsp vanilla extract (I eyeball it, usually more than a teaspoon, oops)
• 1/2 cup (120ml) milk (I’ve used oat milk, which works fine, in case you’re dairy-free)
• About 1 1/2 to 2 cups fresh strawberries, hulled and sliced (frozen works if you thaw and pat them dry, and I won’t lie, once I used jam when I was desperate—wasn’t quite the same but not bad!)

How I Throw This Together (Don’t Stress the Details)

1. Preheat your oven to 350°F (180°C). Grease a 9-inch round cake tin (or whatever you can find—one time I used a square pan, came out just fine).
2. Whisk your flour, baking powder, baking soda, and salt in a bowl. No need to sift unless you’re feeling very proper.
3. Cream the butter and sugar together in another bowl until fluffy. This is where I usually sneak a taste (quality control, right?).
4. Beat in the eggs, one at a time, then add the vanilla. If it looks a bit curdled, don’t worry; it always comes together in the end.
5. Add half the flour mix, stir, then half the milk. Repeat. Don’t overmix—just until it’s mostly smooth. Some lumps are totally normal.
6. Fold in most of the strawberries. I reserve a handful for the top so it looks all pretty. If you forget this step, no big deal; it’ll taste the same.
7. Pour into your pan, scatter those extra berries on top, and pop it in the oven.
8. Bake for 35-40 minutes, or until a toothpick (or skewer, or even a knife—I’ve used all three) comes out mostly clean. If the edges look a bit dark, cover with foil for the last 10 minutes.
9. Let it cool for a good 15 minutes before digging in (though, full confession, I usually fail at this part).

Stuff I Wish I Knew Earlier (Notes)

• The cake tastes even better the next day, I swear. Something about the flavors mingling makes it extra nice.
• If your strawberries are really juicy, toss them with a spoonful of flour before folding in—helps keep the cake from getting soggy in spots.
• Once, I tried doubling the strawberries. Looked pretty but got a bit mushy, so… maybe stick to the amount above.

How I’ve Experimented (Variations—Some Winners, Some Not)

• I’ve swapped in raspberries—delicious, but a bit tart, so I add an extra spoonful of sugar.
• Lemon zest in the batter? Total game changer, especially if you want something fresh and zingy.
• Once I tried a layer of cream cheese in the middle—messy, but, wow, tasty. The cake sort of collapsed, though, so maybe save that for a trifle.

The Kinda Tools You’ll Need (But Don’t Panic)

• A 9-inch round cake pan (if you only have a square pan, go wild, it’s all cake in the end)
• Mixing bowls (one big, one medium—if you’re like me, you’ll end up using whatever’s clean)
• Hand mixer or a whisk and a bit of elbow grease (I’ve even used a fork, not recommended if you’re in a rush)
• A spatula, or just a big spoon. I once used a bread knife to mix—don’t ask.

How Long Will It Keep? (If at All)

So, officially, you can keep this cake covered at room temperature for two days, or in the fridge for about 4. But, between you and me, it never lasts a day in my house. If you need to store it longer (maybe you have more self-control than I do), wrap it up and pop it in the freezer—just slice it first for easier snacking later.

How We Serve It (aka, My Favorite Bit)

I love it with a dollop of whipped cream or, if I’m feeling extra, a scoop of vanilla ice cream. Sometimes we eat it for breakfast—no regrets. My aunt puts a sprinkle of powdered sugar on top, which looks nice for photos. (Tip: If you need inspiration for homemade whipped cream, I really like this guide from Simply Recipes.)

What I’ve Learned the Hard Way (Pro Tips)

• Don’t overmix the batter. I know it’s tempting to beat out every lump, but it gets tough. I once tried using my stand mixer on high and, yeah, regret. Just fold gently.
• Actually, I find it works better if you let the cake cool before slicing (even though it smells amazing warm), otherwise it kind of falls apart and you end up eating it with a spoon.
• If you forget to grease the pan, you’ll be scraping cake bits out for days. Don’t ask how I know.

Got Questions? Here’s What Folks Ask Me

• “Can I use frozen strawberries?” Totally! Just thaw and pat dry first, or the cake turns out a bit watery. I’ve done it more than once, especially when fresh berries cost an arm and a leg.
• “Can I make this gluten-free?” Sure thing. I’ve used Bob’s Red Mill 1-1 gluten-free blend (here), and it was actually pretty decent!
• “Do I need a mixer?” Nope—though your arm might get a workout if you’re mixing by hand. I’ve done it both ways, but a mixer is just a bit quicker.
• “Can I double the recipe?” You can, but it’ll take longer to bake. Try using two pans if you want to make a layer cake. Or just, you know, eat it all yourself.
• “Why did my cake sink in the middle?” Usually it’s from opening the oven too early (been there), or sometimes the strawberries are too wet. Next time, maybe toss the berries with a touch more flour.
• “Can I use this recipe for cupcakes?” Probably! I haven’t yet, but I think it’d work—just shorten the bake time, maybe check at 18 minutes?
• “Is this cake super sweet?” I don’t think so, but if you like it less sweet, take the sugar down a notch. Or more, if you’ve got a sweet tooth like my niece.

If you want more strawberry dessert ideas, I sometimes check Sally’s Baking Addiction for inspo (she’s got some wild combos!).

And that’s it—my not-so-secret strawberry cake. If you bake it, let me know how it turns out, or if you end up just eating the strawberries and calling it a day (no shame in that game).

★★★★★ 4.20 from 199 ratings

Strawberry Cake

yield: 8 servings

prep: 25 mins

cook: 35 mins

total: 50 mins

A moist and fluffy strawberry cake made with fresh strawberries and topped with a creamy strawberry frosting. Perfect for dessert or special occasions.

🖨️ Print Pin Recipe

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 2
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3
   In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. 4
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. 5
   Gently fold in the chopped strawberries. Pour the batter into the prepared cake pan and smooth the top.
6. 6
   Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 4gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 52gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!