Fresh Strawberry Cake
This simple strawberry cake is so easy to make and is a delicious way to enjoy strawberries!
Print
Pin
Servings: 8 slices
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
- Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
- 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.
- Add the egg, milk, and vanilla to the bowl and mix till combined.
- 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.
- Pour the batter into the cake pan and spread till you have an even layer.
- Place the strawberries on top in a single layer. Sprinkle the additional 2 teaspoons of sugar on top.
- 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.
- Let the pan cool on a wire rack for at least 20 minutes before removing the cake and cutting.
Notes
Storage - store 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.
Freeze - place cake 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.
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.
Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 241mg | Potassium: 117mg | Fiber: 1g | Sugar: 21g | Vitamin A: 328IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 1mg