Strawberry Cake

This straightforward strawberry cake is the kind of recipe I pull out when strawberries are at their sweetest and I want a quick, everyday dessert that still looks like effort. The batter comes together in one bowl after a short cream, and two cups of sliced fresh strawberries fold through the batter so each bite has soft fruit pockets and a tender crumb. If you enjoy denser, butter-forward cakes, try a comparison with my strawberry Italian cream pound cake for a different texture.

Because this is a simple sheet-style cake, it’s forgiving to slice and serve straight from the pan; it also pairs nicely with lighter toppings like whipped cream or a dusting of powdered sugar, or a dairy-free option such as the vegan strawberry cupcakes I sometimes make alongside.

Why You’ll Love This Recipe

• Fresh strawberry pockets: two cups of sliced strawberries stay noticeable in every bite, giving bright bursts of fruit instead of a uniformly pink cake.
• Easy, one-bowl assembly after creaming: you’ll spend most of your time folding in the berries rather than fussing with multiple bowls.
• Balanced sweetness: 1 1/2 cups sugar keeps the cake clearly sweet but not cloying, letting the strawberry aroma come through.
• Tender, moist crumb: milk and butter give a soft texture that holds its shape when sliced.
• Make-ahead friendly: the cake slices well at room temperature and firms slightly when chilled, so you can bake in the morning and serve later.
• Simple presentation: a quick dusting of powdered sugar or a spoonful of whipped cream finishes it without masking the strawberries.

The Story Behind This Recipe

I developed this as a pared-back, oven-friendly way to use a big bowl of summer strawberries: nothing fussy, just a soft cake with visible fruit that bakes up reliably in a 9×13 pan.

What It Tastes Like

This cake is moderately sweet with clear fresh-strawberry aroma on the nose; the butter and eggs give it gentle richness while the milk keeps the crumb tender, slightly springy but not dense. The sliced strawberries create juicy, slightly jammy pockets where the fruit heats and softens, offering a pleasant contrast to the pale, cake-like crumb.

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Ingredients You’ll Need

Keep it simple: the butter is the main flavor and helps the cake brown lightly; eggs add structure and the milk loosens the batter so it spreads easily. Use ripe, firm strawberries so they hold their shape when folded in; overly soft berries will bleed into the batter and make the cake denser. If you want a creamy topping idea, consider the texture of no-bake cups like these strawberry cheesecake cups as inspiration for serving.

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced

How to Make Strawberry Cake

1. Preheat and prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan, tapping out any excess flour so the cake releases cleanly.
2. Cream butter and sugar: In a large bowl, beat the sugar and softened butter together until the mixture is noticeably lighter in color and fluffy—about 2 to 3 minutes with an electric mixer. You should see tiny air bubbles that will help the cake rise.
3. Add the eggs: Add the eggs one at a time, beating well after each addition so the mixture stays emulsified and smooth; the batter will look glossy and slightly thickened.
4. Add milk and vanilla: Stir in the milk and vanilla extract by hand until combined; the batter should be loose enough to pour but still hold some body.
5. Combine dry ingredients: In a separate bowl, whisk together the flour and baking powder so the leavening is evenly distributed.
6. Fold dry into wet: Gradually add the flour mixture to the creamed mixture, folding with a spatula until just combined—stop as soon as you don’t see streaks of flour to avoid a tough cake. The finished batter should be smooth and ribbon-like, not overly stiff.
7. Fold in strawberries: Gently fold in the sliced strawberries so they are evenly distributed; avoid vigorous mixing, which will crush the berries and color the batter. You should still see distinct slices in the batter.
8. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes. Look for a pale golden top, edges pulling slightly away from the pan, and a toothpick inserted into the center coming out clean or with a few moist crumbs—no wet batter.
9. Cool before flipping: Let the cake cool in the pan until just warm, then run a knife around the edges and flip it out onto a rack to cool fully before slicing. Cooling keeps the structure set and makes cleaner slices.
10. Serve: Serve at room temperature or slightly chilled. Finish each slice with a dusting of powdered sugar or a spoonful of whipped cream if you like.

Tips for Best Results

• Use firm, ripe strawberries so they hold shape when folded in; softer berries will break down and color the batter.
• Don’t overmix once the flour goes in—stop as soon as the flour streaks disappear to keep the crumb tender.
• If the top is browning too quickly but the center isn’t set, tent loosely with foil after 20 minutes to allow the center to finish without over-browning.
• Slice cleanly with a serrated knife using gentle sawing motions; chilling the cake for 15–20 minutes makes slicing neater.
• For a complimentary chocolate-strawberry contrast, try serving the slices with a thin drizzle inspired by this chocolate-strawberry swirl cheesecake idea.

Variations and Substitutions

• Frozen strawberries can work in a pinch—thaw and drain them well first, but expect a slightly pinker, softer crumb.
• For extra strawberry flavor without changing the recipe amounts, fold in a teaspoon of pureed strawberries (strained) with the milk, but note this will slightly thin the batter.
• You can swap granulated sugar for an equal amount of fine cane sugar; brown sugar will make the cake moister and add a light caramel note but will also darken the color.

How to Serve It

Serve slices at room temperature with a small spoonful of softly whipped cream or a light dusting of powdered sugar. For a casual dessert, cut into squares and serve from the pan; for a more composed plate, add a few fresh strawberry halves and a sprig of mint.

How to Store It

• Counter: Keep loosely covered at room temperature for up to 24 hours.
• Refrigerator: Store in an airtight container for up to 3 days; chilling firms the crumb and makes slicing cleaner.
• Freezer: Wrap whole or individual slices tightly in plastic wrap and aluminum foil and freeze for up to 1 month; thaw in the refrigerator before serving. Avoid topping with whipped cream before freezing.

Final Thoughts

This strawberry cake is an approachable way to showcase fresh berries: quick to mix, reliably tender, and full of strawberry pockets that stay distinct after baking. It’s one I reach for when I want an uncomplicated dessert that still feels homemade.

Conclusion

For another home-baked take on strawberry cake techniques, see Homemade Strawberry Cake – Sally’s Baking Addiction for a slightly different approach. If you like video-guided, old-fashioned methods, check out Episode Four: Old-Fashioned Strawberry Cake – Alison Roman. For a summer version with a light crumb and layered strawberries, take a look at Homemade Strawberry Cake – Once Upon a Chef.

Strawberry Cake

This straightforward strawberry cake features fresh strawberry pockets and a tender crumb, making it a delightful everyday dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 250 kcal

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder to help the cake rise
• 1.5 cups sugar provides sweetness without being cloying

Wet Ingredients

• 0.5 cups unsalted butter, softened main flavor, helps the cake brown
• 1 cup milk loosens the batter
• 3 large eggs adds structure
• 1 teaspoon vanilla extract enhances flavor

Fruits

• 2 cups fresh strawberries, sliced use firm, ripe strawberries for best results

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch cake pan.
• In a large bowl, beat the sugar and softened butter together until fluffy—about 2 to 3 minutes.

Mixing

• Add eggs one at a time, beating well after each addition.
• Stir in the milk and vanilla extract by hand until combined.
• In another bowl, whisk together flour and baking powder.
• Gradually add the flour mixture to the creamed mixture, folding until just combined.
• Fold in the sliced strawberries gently.

Baking

• Pour the batter into the prepared pan and smooth the top.
• Bake for 30 to 35 minutes or until a toothpick comes out clean.
• Let the cake cool in the pan, then flip it onto a rack to cool completely.

Serving

• Serve at room temperature or slightly chilled with a dusting of powdered sugar or whipped cream.

Notes

Use ripe strawberries for best results. Don't overmix the batter after adding flour.

Keyword berry dessert, Easy Cake Recipe, One-Bowl Cake, strawberry cake, summer dessert