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Strawberry Cake Recipe

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4.3 from 12 reviews

This delightful Strawberry Cake features a tender, buttery cake base topped with fresh, juicy strawberries. Baked to golden perfection, it offers a beautifully balanced sweetness with a moist, fluffy texture. Perfect for dessert or a special occasion treat, this cake pairs wonderfully with whipped cream or vanilla ice cream.

  • Total Time: 1 hour 25 minutes
  • Yield: 1 9-inch cake (about 8 servings)

Ingredients

Cake Batter

  • 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 sugar (divided)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk (low-fat is fine)

Topping

  • About ¾ lb strawberries (hulled and halved)
  • 2 tablespoons sugar (for sprinkling)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously butter a 9-inch (23-cm) deep dish pie pan or a 9-inch round cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to integrate the leavening evenly.
  3. Beat Butter and Sugar: In the bowl of an electric mixer, beat the softened butter with 1 cup of sugar until pale, fluffy, and lightened in color, approximately 3 minutes. This step is essential for a light cake texture.
  4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture. Beat at low speed until fully incorporated, ensuring the mixture is smooth.
  5. Combine Batter: Gradually add the flour mixture to the wet ingredients in the mixer, alternating with the milk. Beat on low speed until the batter is smooth and thick but fully combined.
  6. Assemble Cake: Transfer the thick batter to the prepared pan and use a spatula to smooth the surface evenly. Arrange the halved strawberries with the cut side down to completely cover the batter. Sprinkle the remaining 2 tablespoons of sugar evenly over the strawberries.
  7. Bake the Cake: Bake the cake for 10 minutes at 350°F (175°C), then reduce the oven temperature to 325°F (165°C). Continue baking until the cake turns lightly golden and a toothpick inserted into the center comes out clean, about 1 hour.
  8. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Serve warm or at room temperature with optional sweetened whipped cream or vanilla ice cream.
  9. Storage: Store the cake loosely covered at room temperature for several days to maintain freshness.

Notes

  • Ensure butter is softened to room temperature for easier mixing and better texture.
  • Use fresh, ripe strawberries for the best flavor and appearance.
  • Adjust baking time slightly depending on your oven; start checking doneness around 55 minutes.
  • This cake pairs well with whipped cream, ice cream, or a dusting of powdered sugar.
  • Leftover cake can be refrigerated for up to 3 days; bring to room temperature before serving.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/strawberry-cake-recipe/