This is an old fashioned strawberry cake recipe made with ingredients you likely have on hand!
In this cake, fresh strawberries are stirred into an easy from-scratch cake batter made with pantry ingredients. It’s moist, delicious, and simple to make.
Top with whipped cream or ice cream for a perfect summer dessert.
Sweet & Simple Strawberry Cake
- This homemade cake is so simple and easy to make.
- It’s extra moist and fluffy and jam-packed with fresh strawberry flavor.
- Top it with fresh strawberries, whipped cream, ice cream, or strawberry sauce.
Ingredients & Variations
Batter – This is so easy you can skip the boxed cake mix. The batter contains flour, sugar, egg, milk, and butter along with a few other ingredients that help flavor the cake. Don’t skip the lemon juice, it reacts with the baking soda to help the cake rise.
Strawberries – Use freshly picked or store-bought strawberries. Not in season? Don’t worry frozen strawberries will still be as good as fresh ones.
How to Make Strawberry Cake
This easy strawberry cake recipe is an old favorite and you’ll love how quickly it comes together.
- Whisk the dry ingredients together. Combine the wet ingredients in another bowl.
- Fold strawberries into the flour mixture.
- Stir wet and dry ingredients together and pour into a baking pan.
- Bake (as per the recipe below).
Tips for a Perfect Cake
- Ensure ingredients are at room temperature. Use unsalted butter for best results.
- Tossing the chopped berries in the flour helps ensure they don’t sink to the bottom of the cake.
- Combine the wet and dry ingredients just until mixed, do not overmix.
- Serve warm with ice cream or allow the cake to cool and top with whipped cream or sprinkle with powdered sugar.
Got Leftovers?
This cake is very moist and can be left at room temperature for about 24 hours. If you plan to keep it a few days, store it in the fridge. Allow to come to room temperature before serving or microwave for a few seconds if you’d like.
Have leftovers? Thinking of doubling the recipe for freezing? This cake freezes well.
Remember to allow the cake to cool before wrapping. Wrap it in waxed paper, or parchment paper, and then place it in a freezer bag or airtight container.
More Fruity Cake Recipes
Did you make this Fresh Strawberry Cake? Be sure to leave a rating and a comment below!
Strawberry Cake
Equipment
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup milk
- ½ cup unsalted butter melted
- 1 egg
- 1 ½ tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 cups fresh strawberries chopped
Topping
- additional strawberry slices optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
- Whisk flour, baking soda, salt, and cinnamon in a large bowl. Set aside.
- In a small bowl, combine sugar, milk, melted butter, egg, lemon juice, and vanilla.
- Add the zest and strawberries to the flour mixture and gently mix.
- Add the milk mixture to the flour mixture and stir with a spatula until combined.
- Spread the batter into the prepared pan.
- Top with strawberry slices if desired. Bake 40-45 minutes, or until a toothpick comes out clean.
- Cool and serve with ice cream.
Notes
- Bring ingredients to room temperature, and use unsalted butter for best results.
- Be sure to toss the berries in the dry mixture to coat. This will prevent them sinking to the bottom of the pan.
- Gently combine the wet and dry ingredients with a mixing spoon just until mixed, do not overmix or use a beater.
- Cool completely before storing in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
