Skip to Content

Fresh Strawberry Cake Recipe

Sharing is caring!

You are going to love this fresh strawberry cake recipe! It's studded with fresh berries in a simple, single-layer cake that's easy to make and tastes great.

This is the perfect afternoon snack cake or simple cake for a summer party! It requires very little hands-on time to make but is still bursting with the bright, fresh strawberry flavor.

A slice of cake being removed from a round strawberry cake.
Jump to:

This easy strawberry cake recipe is a family favorite. It's always gone in less than two days because we enjoy it so much!

Ingredients

Here are the simple ingredients you'll need for this homemade strawberry cake.

Ingredients for strawberry cake on a marble background.
  • Fresh Strawberries
  • All-Purpose Flour
  • Unsalted Butter
  • Granulated Sugar
  • Large Egg
  • Skim Milk
  • Vanilla Extract
  • Baking Powder
  • Kosher Salt

See the recipe card for quantities.

Instructions

Preheat oven to 350 degrees F. Grease a 9-inch cake pan.

Beat the butter and sugar together in a large bowl with an electric mixer (a hand mixer or stand mixer both work) at medium speed for 3 minutes or until pale and fluffy. 

Creamed wet ingredients in a metal bowl.

Add the egg, milk, and vanilla to the bowl and mix on high speed till combined. 

Wet ingredients being mixed in a metal bowl.

Stir together the dry ingredients - flour, baking powder, and salt in a bowl till combined. Then, half the dry mixture is added to the wet mixture. Stir till flour is incorporated. Add the remaining dry mixture and stir to combine. Beat for 1 minute until the batter is fluffy. 

Creamed ingredients for strawberry cake in a metal bowl.

Pour the cake batter into the cake pan and spread till you have an even layer. 

Cake batter in a nine inch round cake pan.

Place the fresh strawberry slices on top in a single layer. Sprinkle an additional 2 teaspoons of sugar on top of the cake.

Cake batter topped with halved strawberries in a round cake pan.

Bake for 50 to 60 minutes. Test the cake with a wooden skewer or cake tester to see if the center of the cake is fully baked before removing it from the oven. 

Let the pan cool on a wire rack for at least 20 minutes before removing the cake and cutting. 

Fresh strawberry cake cooking on a rack.

Tips for Making this Recipe

Baking Tips - You can grease the cake pan with either butter or vegetable oil spray or use a parchment paper round. The pan must be greased or covered though to prevent the cake from sticking.

Specialty Ingredients - Use the ripest, in-season strawberries as possible for this cake. Strawberries are in season in spring and summer, but they are at their peak strawberry season is in May and June.

Recommended Tools - Use a round, 9-inch cake pan for this recipe. I do not recommend making it on a pie plate; the sides of the pan should be straight. You can use a springform pan as well for this recipe.

Storage

This cake can be stored at room temperature in an airtight container for up to 4 days. Or you can place it in the refrigerator for up to a week.

This cake can freeze as well. Place it in a freezer safe container or cover it in aluminum foil or plastic wrap and freeze for up to 3 months. Defrost in the refrigerator and reheat in the oven.

A side view of a slice of fresh strawberry cake.

What to Serve with Strawberry Cake

  • Keep it simple and add a dollop of whipped cream on top
  • For a hot day when you want to cool off, pair it with a scoop of vanilla ice cream
  • For a Valentine's Day worthy dessert, drizzle it with some dark chocolate or shaved chocolate
  • Serve it as an afternoon snack and pair it with a warm cup of tea or coffee
  • If you absolutely love strawberries, add a bunch more sliced fresh strawberries on top

More Delicious Cake Recipes

  • Healthy Raspberry Cake - a gorgeous cake studded with fresh raspberries that's perfect for summer.
  • Easy Blueberry Cake - this easy to make single layer cake is made with fresh blueberries!
  • Strawberry Tahini Cake - another delicious strawberry cake idea! This one pairs tahini with fresh strawberries. You'll serve it with whipped cream for a strawberry shortcake vibe!

If you try this recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.

Yield: 6 to 8 servings

Fresh Strawberry Cake

A slice of cake being removed from a round strawberry cake on a white plate.

This simple strawberry cake is so easy to make and is a delicious way to enjoy strawberries!

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 6 tablespoons unsalted butter (at room temperature)
  • ¾ cup granulated sugar (plus 2 teaspoons for topping)
  • 1 large egg
  • ½ cup skim milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 cups sliced fresh strawberries

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
  2. Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed for 3 minutes or until pale and fluffy. 
  3. Add the egg, milk, and vanilla to the bowl and mix till combined. 
  4. Stir the flour, baking powder, and salt in a bowl until combined. Then, add half the dry mixture to the wet mixture. Stir, with a spatula, till flour is incorporated. Add the remaining dry mixture and stir to combine. Beat for 1 minute until the batter is fluffy. 
  5. Pour the batter into the cake pan and spread till you have an even layer. 
  6. Place the strawberries on top in a single layer. Sprinkle the additional 2 teaspoons of sugar on top. 
  7. Bake for 50 to 60 minutes. Before removing the cake from the oven, test it with a wooden skewer or cake tester to see if the center is fully baked. 
  8. Let the pan cool on a wire rack for at least 20 minutes before removing the cake and cutting. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 188mgCarbohydrates: 41gFiber: 2gSugar: 22gProtein: 4g

Skip to Recipe