Are you looking for a delicious and easy-to-make dessert with fresh strawberries? Then this Fresh Strawberry Cake recipe is just for you!
With just a handful of pantry staples and some fresh strawberries, you can whip up a soft, tender cake that's perfect for summertime gatherings or whenever you're craving a sweet treat.
Plus, with buttermilk and almond extract, this cake has a light, fluffy texture and a delicate, nutty flavor that's sure to delight your taste buds.
How to Make Fresh Strawberry Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 degrees F. Butter and flour a (1) 9-inch square nonstick cake pan; turn and tap the pan so that the flour is lightly and evenly coats the bottom and sides, then tap excess flour out. Set aside the flour and baking powder in a medium bowl.
In the bowl of a stand mixer, beat the eggs and 1 sugar on high speed until thick, pale, and doubled in size, about 3 to 5 minutes. Add the buttermilk, melted butter, almond, and vanilla extract; beat for another minute.
Add the flour mixture; mix until just combined, about 30 seconds.
Add the flour mixture; mix until just combined, about 30 seconds. Pour half the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread the remaining batter evenly.
Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon of sugar. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan on a wire rack. Cut into wedges and serve!
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Recipe
Easy Fresh Strawberry Cake
Equipment
Ingredients
- 195 g (1-½ cups) all-purpose flour, spooned into a measuring cup and leveled-off
- 1-½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter , melted and cooled
- 1 cup granulated sugar
- 2 large eggs , room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup buttermilk or whole milk
- 1 pound strawberries , hulled, half sliced and half halved
- 1 tablespoon granulated sugar , for topping
Instructions
How to Make Fresh Strawberry Cake
- Preheat the oven to 375 degrees F. Butter and flour a (1) 9-inch square nonstick cake pan; turn and tap the pan so that the flour is lightly and evenly coats the bottom and sides, then tap excess flour out. Sift together the flour and baking powder in a medium bowl; set aside.
- In the bowl of a stand mixer, beat the eggs and sugar on high speed until thick, pale, and doubled in size, about 3 to 5 minutes. Next, add the buttermilk, melted butter, almond, and vanilla extract; beat for another minute. Finally, add the flour mixture; mix until just combined, about 30 seconds.
- Add the flour mixture; mix until just combined, about 30 seconds. Pour half the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread the remaining batter evenly.
- Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon of sugar. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan on a wire rack. Cut into wedges and serve!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
