Best Strawberry Cake Recipe – How To Make Strawberry Cake


Will Dickey

There’s more than one way to bake a strawberry cake, but it’s hard to beat this sugar-crusted, berry-pressed delight! Easier than a towering but no less impressive layer cake, this gorgeous Strawberry dessert is sure to bring smiles for spring or as a cake for Mother’s Day. It’s so simple to make that you can prepare it anytime.

How to prevent strawberries from sinking to the bottom of the cake?

In this recipe, the strawberries sit on top of the thick cake batter, which is dense enough to prevent the berries from dripping too much. As the batter bakes, it rises around the berries, creating sweet, crunchy craters that actually help protect the strawberries from the heat of the oven.

Can I use frozen berries in this cake?

Frozen berries can be a tricky swap in baking recipes because even when thawed and drained, their moisture content can vary significantly from fresh fruit. For this recipe, it is better to substitute another fresh and seasonal fruit, such as blackberries, nectarines or peeled peaches, or even raspberries.

How many berries should I put on top of the cake?

It can be hard to resist filling the top of the cake with juicy ripe berries, but it’s best to leave some room for the batter to rise and get nice and crispy. If you crave more berries, slice very sweet strawberries, mix them with a spoonful of sugar and put them on each slice.

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6 – 8


Preparation time:





Total time:





1 1/4 tsp.

all purpose flour

1/2 tsp.

unsalted butter, plus more for greasing the pan

1 ea.

packed light brown sugar

1/2 lb.

small strawberries, hulled and halved

2 tbsp.

turbinado sugar, such as Sugar in the Raw (optional)

Powdered sugar, for serving

Sliced ​​strawberries, for serving

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  1. Combine flour, cornmeal, baking powder, baking soda and salt in a medium bowl. Put aside.
  2. Preheat the oven to 350°. Butter a 9 inch deep pie dish and set aside. Beat 1/2 cup butter and brown sugar until fluffy, about 3 minutes. Add egg and vanilla, and beat until just combined. Add half the flour mixture, buttermilk, then remaining flour, beating until well blended after each addition.
  3. Pour batter into prepared pie plate; spread into an even layer using the back of a spoon or spatula. Scatter berries evenly over top of batter; don’t rush them. Sprinkle the berries and the dough with 2 tablespoons turbinado sugar, if using.
  4. Bake until the top is golden brown and a wooden pick inserted into the cake (not a strawberry!) comes out clean, 40 to 45 minutes. Let cool before dusting with powdered sugar and serving with more sliced ​​strawberries, if desired.

This cake can also be baked in a 9″ cake or springform pan!

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