Easy Strawberry Cake Recipe

why make this recipe

This Easy Strawberry Cake is perfect for any occasion. It’s light, fluffy, and packed with fresh strawberries that bring a sweet taste to every bite. You can make it quickly and easily, making it a great choice for gatherings, picnics, or just as a treat for yourself and your family. Plus, the pretty pink hue will brighten up your dessert table and impress your guests!

how to make Easy Strawberry Cake

Ingredients:

• 1 cup fresh strawberries, chopped
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the chopped strawberries.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Optional: Top with whipped cream and fresh strawberries before serving.

how to serve Easy Strawberry Cake

You can serve this cake plain or add some whipped cream and extra strawberries on top for a more delicious treat. It’s great on its own or alongside a scoop of vanilla ice cream.

how to store Easy Strawberry Cake

To store your Easy Strawberry Cake, cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3 days. If you want to save it for longer, you can freeze the cake. Just wrap it tightly and store it in the freezer for up to a month. Thaw it in the refrigerator when you’re ready to enjoy it again.

tips to make Easy Strawberry Cake

• Make sure your butter is softened to room temperature for better mixing.
• Do not overmix the batter after adding the flour to keep the cake light and fluffy.
• If the chopped strawberries are very juicy, you can pat them dry with a paper towel before adding them to the batter.
• For added flavor, you can sprinkle some lemon zest into the batter.

variation

You can try adding other fruits like blueberries or raspberries for a mixed berry cake. You can also substitute the all-purpose flour with whole wheat flour for a healthier option. If you want a richer flavor, consider adding a chocolate drizzle on top.

FAQs

Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding them to the batter.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly and serve it the next day.

How can I make this a strawberry shortcake?
To make a strawberry shortcake, simply slice the cake horizontally to create layers. Add whipped cream and sliced strawberries in between the layers for a delicious strawberry shortcake treat!

Easy Strawberry Cake

This Easy Strawberry Cake is light, fluffy, and packed with fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup fresh strawberries, chopped
• 1.5 cups all-purpose flour
• 1 cup sugar
• 0.5 cup unsalted butter, softened Make sure it's at room temperature for better mixing.
• 2 large eggs
• 0.5 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the chopped strawberries.

Baking

1. Pour the batter into the prepared cake pan and spread it evenly.
2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving

1. Optional: Top with whipped cream and fresh strawberries before serving.

Notes

You can serve this cake plain or with whipped cream and extra strawberries. Store covered in the refrigerator for up to 3 days or freeze for up to a month. Thaw in the refrigerator when ready to enjoy.