Fresh Strawberry Cake Recipe
This strawberry cake is one of the easiest and most delicious cakes you'll ever cook, thanks to the abundance of fresh strawberries.
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine American
- 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 pic large egg
- 1 teaspoon vanilla extract
- ½ cup milk (low fat is fine)
In the bowl of an electric mixer, beat the butter and a cup of sugar for three minutes until it turns pale and fluffy. Add the egg and vanilla extract and beat on low speed until they are well blended. Gradually add the flour mixture on low speed, alternating with the milk until the batter becomes smooth. Keep in mind that the batter will be thick.
Using a spatula, spread the batter evenly into the prepared pan. Place the strawberries on top, with their cut side facing down, to completely cover the batter. You may use more or less than the recipe's recommended 34 pounds of strawberries. Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake the cake at 350°F for ten minutes, then reduce the temperature to 325°F and continue baking for an hour or until the cake turns a light golden brown color and a tester comes out clean. Once done, allow the cake to cool completely in the pan on a wire rack. If desired, top the cake with sweetened whipped cream or vanilla ice cream.
Nutrition Information:
- 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