If you are looking for a dessert that bursts with the vibrant flavors of summer, this Fresh Strawberry Cake Recipe will become your new favorite go-to. Imagine a moist, fluffy cake layered with juicy, sweet strawberries baked right on top, creating a perfect balance of fruity freshness and tender crumb in every bite. It’s a simple yet sensational way to enjoy fresh strawberries beyond just eating them out of hand or tossing in a salad, and I guarantee this cake will brighten up any occasion with its cheerful color and delightful taste.
Ingredients You’ll Need
Gathering the right ingredients is the key to making your cake both delicious and visually inviting. Each component plays a vital role, from the creamy butter that adds richness to the fresh strawberries that provide that unmistakable sweet tang.
- 6 tablespoons unsalted butter (at room temperature): Soft butter ensures your cake batter becomes smooth and fluffy.
- ¾ cup granulated sugar (plus 2 teaspoons for topping): Provides the essential sweetness and caramelization on top.
- 1 large egg: Acts as a binder to hold all the flavors and ingredients together.
- ½ cup skim milk: Adds moisture without weighing down the cake.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, comforting aroma.
- 1 ½ cups all-purpose flour: The base of your cake’s structure.
- 1 ½ teaspoons baking powder: Gives the cake that wonderful rise and light texture.
- ½ teaspoon kosher salt: Balances the sweetness and elevates the flavors.
- 2 cups sliced fresh strawberries: What makes this recipe truly special—the vibrant, fresh fruit adds juiciness and a natural pop of color.
How to Make Fresh Strawberry Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350 degrees Fahrenheit and greasing a 9-inch cake pan. Taking this step ensures your cake won’t stick, letting those beautiful strawberry slices shine on top without any trouble removing it later.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and ¾ cup sugar using an electric mixer on medium speed. After about 3 minutes, the mixture will turn pale and fluffy—that’s when you know you’ve added lots of air, which contributes to a light and tender cake.
Step 3: Mix in Egg, Milk, and Vanilla
Add the egg, skim milk, and vanilla extract to your fluffy butter and sugar base. Mix until everything blends smoothly, creating a creamy batter that smells heavenly and is ready to welcome the dry ingredients.
Step 4: Combine Dry Ingredients and Mix Gently
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Incorporate half of this dry mixture into your wet batter using a spatula, stirring just until combined. Then, fold in the remaining dry ingredients. Beat the batter for about one minute until it’s fluffy—this gentle mixing ensures a tender crumb without overworking the flour.
Step 5: Transfer Batter to Pan
Pour your light, fluffy batter into the prepared cake pan. Use a spatula to spread the batter evenly, creating a smooth surface that will bake beautifully and provide a sturdy home for your strawberries.
Step 6: Add Fresh Strawberries and Sugar
Neatly arrange the sliced fresh strawberries in a single layer on top of the batter. Sprinkle the extra 2 teaspoons of sugar over the strawberries—this simple touch helps bring out their natural sweetness and creates a slightly glossy finish as the cake bakes.
Step 7: Bake to Perfection
Pop your cake into the oven and bake for 50 to 60 minutes. To test if your cake is done, insert a wooden skewer or cake tester into the center; it should come out clean or with just a few moist crumbs clinging. This step is crucial to avoid undercooking or drying out your cake.
Step 8: Cool and Remove from Pan
Once baked, place the pan on a wire rack and let it cool for at least 20 minutes. Cooling slightly makes the cake easier to remove and helps the strawberries set, giving you those gorgeous slices that hold their shape beautifully when served.
How to Serve Fresh Strawberry Cake Recipe
Garnishes
For a stunning finish, top your cake with a sprinkle of powdered sugar or a dollop of whipped cream. Fresh mint leaves or an extra few sliced strawberries can add a lovely pop of color and an extra hint of freshness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a simple fruit salad featuring berries and citrus segments. For a cozy afternoon treat, serve alongside a cup of light herbal tea or freshly brewed coffee.
Creative Ways to Present
Think beyond a classic slice! Serve this cake in rustic-style with strawberry preserves drizzled on top or cut into smaller bite-sized squares for a delightful party platter. You could also layer it with whipped cream and whole strawberries for an impromptu trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is better—but be sure to let the cake come to room temperature before serving to enjoy its full flavor and tenderness.
Freezing
If you want to save the cake for later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Frozen properly, the cake maintains its freshness for up to 3 months. Thaw wrapped slices overnight in the fridge for best results.
Reheating
To refresh the cake, gently warm slices in the microwave for 15-20 seconds or in a low oven (around 300 degrees Fahrenheit) covered loosely with foil. This brings back that just-baked sensation and makes the strawberries even more luscious.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries provide the best texture and flavor for this cake, you can use frozen ones if fresh aren’t available. Just be sure to thaw and drain them well to avoid adding extra moisture to the batter.
Is skim milk necessary, or can I use another type?
Skim milk helps keep the cake light, but you can substitute with whole milk, almond milk, or even buttermilk. Just note that richer milks may make the cake slightly denser or alter the tenderness.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking flour blend that includes xanthan gum for structure. Bake as usual but keep an eye on it as gluten-free flours sometimes bake faster or slower.
How do I know the cake is fully baked?
The best test is inserting a wooden skewer or toothpick into the middle of the cake; it should come out clean or with a few moist crumbs clinging. If wet batter sticks, bake for a few more minutes and test again.
Can I add other fruits instead of strawberries?
Absolutely! While strawberries are the star here, you can experiment with blueberries, raspberries, or even peach slices. Just be mindful that some fruits release more juice and can affect baking time and texture.
Final Thoughts
I hope you feel as excited to try this Fresh Strawberry Cake Recipe as I do every time I make it. Its simplicity combined with the succulent strawberries makes it a dessert that’s both comforting and refreshing. Whip it up for any occasion, and watch it disappear with smiles all around!
Print
Fresh Strawberry Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 to 9 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Fresh Strawberry Cake is a delightful and moist dessert featuring a fluffy vanilla batter topped with a generous layer of fresh strawberries. Perfect for a spring or summer treat, this cake combines the sweet freshness of strawberries with a light, buttery crumb, creating a simple yet elegant dessert that serves 8 to 9 slices.
Ingredients
Wet Ingredients
- 6 tablespoons unsalted butter (at room temperature)
- 1 large egg
- ½ cup skim milk
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup granulated sugar (plus 2 teaspoons for topping)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Topping
- 2 cups sliced fresh strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the unsalted butter and ¾ cup granulated sugar for about 3 minutes until the mixture becomes pale and fluffy, creating a light base for the cake batter.
- Add Wet Ingredients: Mix in the egg, skim milk, and vanilla extract until all the wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and kosher salt until evenly mixed. Add half of this dry mixture to the wet ingredients and stir gently with a spatula until incorporated. Then add the remaining dry ingredients and stir to combine. Beat the batter for 1 minute until it becomes fluffy and smooth.
- Pour Batter into Pan: Transfer the cake batter into the prepared cake pan and spread it evenly, smoothing the surface for uniform baking.
- Add Strawberries and Sugar: Arrange the sliced fresh strawberries in a single layer on top of the batter. Sprinkle the remaining 2 teaspoons of granulated sugar evenly over the strawberries to enhance their sweetness and promote slight caramelization during baking.
- Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a wooden skewer or cake tester into the center of the cake; it should come out clean when fully baked.
- Cooling: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 20 minutes. This cooling step makes it easier to remove the cake from the pan and slice without breaking.
Notes
- You can substitute skim milk with any milk of your choice, including plant-based milk for a dairy-free option.
- Ensure the butter is at room temperature to cream properly with the sugar, resulting in a light and airy texture.
- For added flavor, consider folding in some lemon zest into the batter before baking.
- Use freshly sliced strawberries for the best texture and flavor; frozen berries will release excess moisture and may affect the cake’s consistency.
- Serve this cake slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream for an indulgent dessert.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
