I think it says a lot about this fresh strawberry cake that my two year old now feels very comfortable telling people that she made it. The first time she actually said “mama helped me” and then next thing you know she apparently made it “all by myself”. Fact is that we have made it THAT many times that she feels like she knows what she is doing and it is so delicious that who wouldn't want to take all the credit! Seriously though, I may have gotten her to mix, add ingredients, wash the strawberries, place the strawberries and sprinkle the sugar on top. I am sure I did something...
The original recipe is from Martha Stewart, but I actually came across it on Smitten Kitchen a while ago. It should go without saying that this tastes best when strawberries are in season, but it is still surprisingly good when they aren’t quite there. I have tried making this fresh strawberry cake with less sugar and found that it really impacted the texture of the cake. It was still good, just not great.
No Strawberries? No Problem
This cake works well with plums, peaches, and even raspberries! Top with whatever you have handy and dig in. A little vanilla ice cream never hurt anyone!
Step by Step Video for Fresh Strawberry Cake
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Fresh Strawberry Cake
- 9-inch pie plate or a 9-inch springform pan
- 1 ½ cup flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 6 tbsp butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- ½ cup milk
- 1-1 ½ cup halved strawberries
- 1-2 tbsp coarse sugar for sprinkling - fine works too, but it will have less of a crunch
- Preheat your oven to 350 F. Butter your pie plate or butter and flour your cake tin.
- Whisk your dry ingredients, set aside
- Beat the butter and sugar till pale and fluffy - 3 to 4 minutes.
- Mix in egg and beat for a minute
- Add the vanilla and mix till combined.
- Now add the dry ingredients and milk in two alternating batches on low speed, mixing just until barely combined. You can use a spatula and a light hand to finish mixing.
- Spread the batter in your dish/tin
- Dot all over with strawberries, cut side down
- Sprinkle with coarse sugar
- Bake for 10 minutes then reduce the temperature to 325 F and bake for another 30-35 minutes or until a skewer inserted in the middle comes out clean.