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Strawberry cake

  • Total Time: 1 hour 20 minutes
  • Yield: One 10-inch cake 1x


  • 6 TB butter, softened
  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup + 2 TB sugar
  • 1 egg
  • ½ cup milk
  • 1 tsp vanilla
  • 1 lb strawberries, halved


  1. Preheat oven to 350. Butter a springform pan and set aside.
  2. Whisk together flours, baking powder and salt.
  3. In a separate bowl, beat butter and 1 cup sugar until fluffy and pale (about 3 minutes). Mix in egg, milk and vanilla. Add in the dry ingredients and mix until just smooth.
  4. Pour in pan and arrange strawberries on top, cut sides down. Sprinkle 2 TB sugar on top.
  5. Bake for 10 minutes, reduce heat to 325 and bake for 50-60 minutes before until golden brown on top.
  6. Let cool in pan before serving.
  7. Recipe from Smitten Kitchen and Martha Stewart


This will stay good for 2-4 days at room temp, covered.

The cake also freezes well! I like to cut it into individual slices, wrap in plastic and then store in Tupperware or a large storage bag.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour