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Fresh Strawberry Cake

A delightful, tender cake infused with fresh strawberries, perfect for any celebration or cozy night in.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour Substitute with gluten-free 1:1 flour if needed.
  • 1 1/2 cups granulated sugar Reduce to 1 1/4 cups for a less sweet cake.
  • 2 1/2 teaspoons baking powder Lifts the cake for a fluffy texture.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, softened For richness; use vegan butter for dairy-free.
  • 3 large eggs, at room temperature Help build structure and give moisture.
  • 1 cup whole milk, warmed slightly Swap for almond or oat milk for a dairy-free option.
  • 2 teaspoons pure vanilla extract Brings warmth and depth.
  • 1 1/2 cups fresh strawberries, hulled and chopped The star ingredient; mashed slightly for more strawberry flavor.
  • zest of 1 lemon Brightens the berry notes (optional).
For the frosting
  • 1 1/2 cups heavy cream Whipped for a light finish; use coconut cream for dairy-free.
  • 1/4 cup powdered sugar Sweetens the whipped cream gently.
  • Extra whole strawberries For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest.
  4. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry mix. Mix until just combined — do not overmix.
  5. Fold in the chopped strawberries gently.
Baking
  1. Pour batter into the prepared pan and smooth the top.
  2. Bake for 30–35 minutes or until a toothpick comes out clean and the top is golden.
  3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Whip heavy cream with powdered sugar until soft peaks form and spread over the cooled cake.
  2. Garnish with whole strawberries and a light dusting of powdered sugar.

Notes

Store leftover cake covered in the refrigerator for up to 3 days. To freeze, wrap unfrosted layers tightly in plastic and freeze for up to 2 months.