Bright, tender, and bursting with fresh fruit, this easy Strawberry Cake is a cozy dessert perfect for gatherings or a sweet weeknight treat. It keeps well for several days and is simple to dress up with frosting or whipped cream. If you want tiny showstoppers, try these strawberry buttercream pistachio mini cakes for more inspo.
Why You’ll Love This Strawberry Cake
- Bright strawberry flavor in every bite
- Quick to mix and family-friendly to bake
- Great for make-ahead dessert or potlucks
- Moist texture that stays fresh for leftovers
- Easy to top or dress up for celebrations
Ingredients Needed
-
Dry ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
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Wet ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
-
Add-ins:
- 1 cup fresh strawberries, chopped
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Gently fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan, spread evenly, and bake 30–35 minutes or until a toothpick in the center comes out clean; allow to cool before serving.
Serving Suggestions Strawberry Cake
- Serve warm slices with a scoop of vanilla ice cream.
- Top with whipped cream and extra fresh strawberries for a pretty presentation.
- Cut into squares and pair with lemon tea for afternoon treats.
- Offer alongside mini dessert plates like strawberry shortcake bars for a berry-themed spread.
Tips for Success Strawberry Cake
- Use room-temperature eggs and butter for a smoother batter and better rise.
- Don’t overmix once you add the flour to keep the cake tender.
- Bake until a toothpick comes out clean; ovens vary, so start checking at 30 minutes.
- Store cooled cake in an airtight container in the fridge for up to 4 days.
- Warm slices briefly before serving to revive freshness.
Variations
Here are a few easy ways to change it up:
- Strawberry swirl: fold in a simple strawberry purée for ribbons of flavor.
- Dairy-free option: swap milk and butter for almond milk and coconut oil.
- Spiced twist: add 1/2 teaspoon ground cinnamon for warmth.
- For a different fruity profile, try a bright carrot-pineapple take inspired by carrot pineapple cake.
Strawberry Cake
Bright, tender, and bursting with fresh fruit, this easy Strawberry Cake is a cozy dessert perfect for gatherings or a sweet weeknight treat.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
Wet ingredients
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh strawberries, chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Gently fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan, spread evenly, and bake for 30–35 minutes or until a toothpick in the center comes out clean; allow to cool before serving.
Notes
Use room-temperature eggs and butter for a smoother batter and better rise. Don’t overmix once you add the flour to keep the cake tender. Bake until a toothpick comes out clean; ovens vary, so start checking at 30 minutes. Store cooled cake in an airtight container in the fridge for up to 4 days. Warm slices briefly before serving to revive freshness.