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
Tried this cake? Rate it below! Tag me in your recreations on instagram @flourandspiceblog
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.
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Thanks so much Poppy! You are SO sweet!
You're so very welcome!! X
I love this cake! It looks gorgeous! It's so summery and festive 🙂
Btw, I tried the Aalu Shorba... I made it on Friday for lunch, and it is sooooo delicious! It almost takes like the Aalo that's with Halwa Puri! I made mine thick, like yours, because I prefer a thicker shorba with roti 🙂 I'm planning on making this again soon so I take pictures and post on the blog 🙂 I love it!
Thanks!! I can't wait to see your pics - that Ambreen did us all a solid by posting it!
Sarah, we just made it (me, my son, and his friend) and it turned out awesome! In fact there's hardly any left and we made it just this morning.... Thank you, the recipe was very easy, good instructions, and turned out great, especially considering I hardly EVER make cake!
Yay!!!! You just made my day - glad you guys enjoyed it so much 🙂
This cake has become my new addiction.. I made it a week ago and the next day when it finished, i made it again.. and then it was mostly gone before it had even cooled! and today i am making it again for my neighbor but am considering making 2 so i can keep one. it is SO easy and SOOOO delicious!! THANK YOU!!! xx
thankyou thankyou thankyou 🙂
Making 2 of these today 🙂
I made this cake a few days back. It tasted great but it was too sweet even without cream. But we ate it all in the same day 😉 Any suggestions or is it supposed to be this way?
And i also made a blunder while making this cake. When sorting ingredients i accidently put sugar in the flour mixture so i kept those ingredients aside and started again. Any idea what i can do with that flour and sugar mixture? Many thanks for such easy and finger licking recipes.
hahaha glad you didn't let a little sweetness get in your way 🙂 I would suggest skipping the sprinkling of sugar on top! re: the flour and sugar mixture, are you big on fruit desserts like cobblers/crumbles? because then you can cut in some butter and flavoring (cinnamon, cardamom, etc) and make a crumble topping
This strawberry cake is the perfect tea or picnic cake for summer! Ours disappeared in an hour - everyone from my parents to my 5 year old loved it! Moist and fresh, simple and sweet - will def be making again soon! Thank you Sarah 🙂
I made this cake today around like 4 hours ago and before I could take a picture it was all finished! It is delicious and so easy to make! You rock!
Yay!!!! Thank you so much Maria for leaving your review!
I made this last night with my 3 year old. We used gluten free flour and 2/3 cup of sugar - and it was still so very yummy!
I am so so glad to hear that!!!! This is a recipe I've made with my kids so many times and I love that you made it with yours!
Hey Sara, can I make this cake with frozen strawberries or blue berries?
Hi Zahra! Unfortunately they will become soggy here but you can use stone fruits here as well - peach, plums etc.
Hi sarah! Made this cake today and it turned out amazing! Thank you so much for sharing your talent ❤️
Thank you so much Hira for making it and sharing your review!
hi, where it says to drop the temperature from 350 to 325 and continue baking...do I remove from the oven and change temp or let it remain in the oven and drop the temperature? my 7 year old wants to bake something all by herself over the holidays and the ease of this cake ( plus all the comments) makes me think that this is perfect for her to make:)
Hi Zainab!!! I LOVE that your little one is in the kitchen and yes you can leave it in the oven and drop the temperature! Hope the little chef enjoys it!
Zaineb Munawar says
hi! My daughter made this last weekend and it was pretty much gone in one sitting! - Loved that it gave her so much confidence because she was able to do most of it by herself:) thank you for such a easy and yummy recipe!
Zaineb that just melts my heart! Thank you and give her a huge hug from me!
Adeeba Abdur Rahman says
Hi. I made this cake yday in a loaf tin and even made some cupcakes out of it ! If is yummmm ! But to me I felt needed more sugar ? Actually I ground one cup coarse sugar and used that. Next time should I use one cup fine sugar in total ? Also , as I live in INDIA and eggs are small I used 2 of them.
I would Definetely remake this recipe many times. Thank you Sarah !!
Sarah Mir says
I am so glad you'd remake the recipe! So for ground sugar youre absolutely correct that if you measure after you'd get more sugar!
Sarah, made this cake for a picnic with friends. Can't tell you what a hit it was... and how easy to make!! Hardly any left, and everyone wanted to recipe!!! (obviously sent them all to your blog)
Sarah Mir says
Thank you Maryem for sharing both your feedback and the recipe with your friends!