Easy Strawberry Cake
This Easy Strawberry Cake is brought to you by a bucket of fresh strawberries I picked at my favorite u-pick farm here in Alabama, Deloach Farms. That was several weeks ago at this point (over a month, if I’m being honest!), but I definitely still wanted to share the recipe for this cake featuring said juicy berries. I’m not planning on turning my oven on for cakes for the rest of the summer…. except for this one. I think it would be so good with blueberries or a mix of berries, even peaches and various stone fruit. The cake itself is super simple, and then you just fold in the summery fruit of your choice. I added some macerated berries on top of the batter, plus plenty of turbinado sugar to create a slightly crunchy top when it comes out of the oven. This Easy Strawberry Cake is simply—so good. Especially when served with a scoop of vanilla bean ice cream. Absolute summer perfection. Chef’s kiss. 🍓
More Strawberry Recipes
No-Churn Strawberry Chocolate Chip Ice Cream
Strawberry Galette with a Pecan Meal Crust
Roasted Strawberry Cream Pie
Strawberry Layer Cake
Strawberry Rosé Shortcakes
Easy Strawberry Cake
Ingredients
Macerated Strawberries:
- 1 ½ cup quartered fresh strawberries
- 2 tbsp granulated sugar
Strawberry Cake:
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ¾ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract or vanilla bean paste
- 1 ½ cups quartered fresh strawberries
- 2 tbsp turbinado/raw sugar
- 2 tbsp butter diced
Instructions
To make the macerated strawberries:
- Combine strawberries and sugar in a bowl. Give the strawberries a good stir to make sure they’re coated with the sugar. Set aside for 10 to 15 minutes, or until strawberries have released juices and the sugar has dissolved.
To make the cake:
- Preheat oven to 350ºF and grease a 9-inch springform pan with baking spray.
- In the bowl of a stand mixer, combine flour, sugar, lemon zest, baking powder, and salt. Mix on low speed to stir dry ingredients together.
- Add butter and mix on low speed until butter is fully incorporated and the mixture resembles damp sand, 3-5 minutes. Add buttermilk, eggs, and vanilla. Mix until all ingredients are incorporated. Fold in strawberries.
- Pour batter into the prepared pan. Spoon macerated strawberries and syrup over the batter. Sprinkle with turbinado sugar and arrange diced butter evenly across the top. Sit the springform pan on a sheet of aluminum foil and fold up around the edges. (To catch any leaks, just in case!)
- Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs. Let cake cool completely. Cut into slices to serve; serve with vanilla ice cream. Store covered in the refrigerator.
Notes
That last photo with the ice cream on top is killer.
Just finished the last remaining piece of your Easy Strawberry Cake, and I think it is the best strawberry cake I’ve ever made or eaten! Thank you so much!