Easy Fresh Strawberry Cake
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.
Tools
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
How to Store & Re-Heat
To store: Wrap it tightly in plastic or aluminum foil and store it in an airtight container at room temperature for 2-3 days. You can also store it in the refrigerator for up to 5 days.
To reheat: Preheat your oven to 350 degrees F (180 degrees C) and wrap the cake in foil. Place the wrapped cake in the oven and bake for 10-15 minutes or until warmed through. Alternatively, you can microwave individual slices for 10-20 seconds each. Check the cake frequently to prevent it from overcooking or drying out.
Make-Ahead
Fresh Strawberry Cake can be made ahead of time for your convenience. Prepare the cake as directed, let it cool completely, and wrap it tightly in plastic or aluminum foil. Store the cake in the refrigerator for up to 2 days or in the freezer for up to 3 months. To thaw the cake, remove it from the freezer and let it sit at room temperature for a few hours until it's completely thawed.
You can also reheat individual slices in the microwave or oven, as described above. When you're ready to serve the cake, add fresh sliced or halved strawberries on top, dust it with powdered sugar, or add a dollop of whipped cream for a beautiful and delicious dessert.
Nutrition Facts
Easy Fresh Strawberry Cake
Amount per Serving
Calories
300
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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