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–+ servings

Fresh Strawberry Cake Recipe with Real Strawberries

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This fresh strawberry cake is bursting with real fruit and bright flavor. It’s the perfect moist, fragrant dessert for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1
Course: Breakfast, Dessert
Cuisine: American, Baking
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Substitute 1:1 gluten-free flour for a gluten-free option.
  • 1 cup granulated sugar Swap half for coconut sugar for a deeper flavor.
  • 2 teaspoons baking powder Lifts the cake to a soft height.
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 3/4 cup unsalted butter, softened Use plant-based butter for a dairy-free option.
  • 3 large eggs, room temperature Use flax eggs for vegan baking (3 tablespoons flaxseed meal + 9 tablespoons water).
  • 1 teaspoon vanilla extract Warms the flavor.
  • 1/2 cup milk (or almond milk) Yogurt or buttermilk makes it tangier and tenderer.
Fruits and Optional Ingredients
  • 1 1/2 cups fresh strawberries, hulled and chopped Ripe berries are sweeter and more fragrant.
  • 1 lemon zest of 1 Brightens the strawberries.
  • sifted powdered sugar or simple strawberry glaze Optional finishing.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan.
  2. Whisk flour, baking powder, and salt in a bowl until well combined.
  3. Cream softened butter and sugar in a large bowl until pale and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Alternately fold in dry ingredients and milk, beginning and ending with the dry mixture.
  5. Toss chopped strawberries with a teaspoon of flour and fold into the batter. Add lemon zest if using.
Baking
  1. Pour batter into the prepared pan and smooth the top.
  2. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or glaze once completely cool.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 20g

Notes

For a festive twist, swirl a ribbon of strawberry jam into the batter before baking. Store in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator.