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–+ servings
Fresh Strawberry Cake

Fresh Strawberry Cake

Sweet, a little rustic, and just right with a scoop of vanilla ice cream—this is the strawberry cake recipe you’ll come back to all season long.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 250 kcal

Equipment

  • 9-in (23-cm) deep dish pie pan or round cake pan
  • electric mixer
  • Mixing bowl

Ingredients
  

  • 1.5 cups all-purpose flour spooned into measuring cup and leveled off
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 6 tablespoons unsalted butter softened, plus more for greasing the pan
  • 1 cup sugar divided into two portions
  • 2 tablespoons sugar for sprinkling on top
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup milk (low-fat is fine)
  • 0.75 lb strawberries hulled and halved

Instructions
 

  • Preheat the oven to 350°F (175°C) and butter a 9-in (23-cm) deep dish pie pan (or 9-in/23-cm round cake pan).
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In 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.)
  • Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so they completely cover the batter, using more or less as needed. Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
  • Bake for ten minutes, then reduce the heat to 325°F (165°C) 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.
  • The cake can be stored at room temperature for several days, loosely covered.

Notes

Freezing 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.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Keyword baking, cake, dessert, Fresh Strawberry Cake, Strawberries, summer
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