Fresh Strawberry Cake is a moist, tender cake that’s filled with fresh strawberries and finished with a delicious milk mixture for added sweetness. Topped with confectioners’ sugar, this cake is a delightful treat that can be enjoyed all year round, not just in the summer! Whether you serve it with coffee or as a snack, it’s guaranteed to be a hit. If you love strawberry desserts, you may also want to try my Strawberry Dump Cake.
Ingredients & Substitutions
- Strawberries: Fresh strawberries work best, but you can also use thawed frozen strawberries if needed.
- Baking Powder: Ensure your baking powder is fresh to achieve the best rise in your cake.
- Topping: A combination of milk, butter, and sugar is poured over the cake to enhance its moisture and flavor.
Can I Add a Glaze?
Yes, you can add a glaze, but testers agreed the cake is delicious enough on its own. If you choose to add one, drizzle it over the cake while it’s still warm for the best flavor infusion.
Gluten-Free Strawberry Cake
You can substitute all-purpose flour with a good 1:1 gluten-free flour blend if needed.
Dairy-Free Strawberry Cake
If you want a dairy-free version, simply skip the milk mixture topping that’s poured over the cake.
Can I Use a Different Pan?
Yes! You can use an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) cake pan, but the cake will not bake as tall, and the baking time will decrease. If you’re using a 9×13-inch (23×33 cm) pan, double the recipe for better results. Be sure to line your pan with parchment for easy removal.
How to Store Fresh Strawberry Cake
Allow the cake to cool completely before wrapping it tightly in plastic wrap and aluminum foil. For storage:
- At Room Temperature: If you plan to eat the cake within a day or two, it can be stored at room temperature.
- In the Refrigerator: For longer storage, refrigerate the cake for 3-4 days. Make sure it’s wrapped well to prevent drying out.
Can I Freeze Strawberry Cake?
Yes, the cake can be frozen by following these steps:
- Allow the cake to cool completely.
- Wrap it tightly in plastic wrap, followed by aluminum foil.
- Label and date the packaging.
- Store the cake in the freezer for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight.
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- ½ cup (110 g) vegetable oil
- 1 pound (450 g) strawberries, washed, hulled, diced (about 2 ¾ cups), divided
Topping
- ½ cup (120 g) whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- Confectioners’ sugar, for dusting
Instructions
Cake
- Preheat your oven to 375°F (190°C). Line a 7-inch (18 cm) springform pan with parchment paper, ensuring it covers the sides, and spray it with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
- In a separate bowl, mix the eggs and vegetable oil until well combined.
- Add the egg and oil mixture to the dry ingredients, stirring until fully incorporated.
- Set aside ½ cup of the diced strawberries. Fold the remaining strawberries into the batter.
- Pour the batter into the prepared springform pan. Top with the reserved ½ cup of strawberries.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Topping
- While the cake is baking, prepare the topping by heating the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have dissolved.
- Once the cake is out of the oven, poke between 25-30 holes into the cake with a skewer, going all the way to the bottom.
- Pour the warm milk mixture over the cake, ensuring it seeps into the holes and covers the surface.
- Allow the cake to cool for 10-15 minutes so the milk mixture can fully absorb.
- Dust with confectioners’ sugar before serving. Enjoy!
This Fresh Strawberry Cake is a deliciously moist, fruity cake perfect for any occasion. Whether you serve it warm or cold, it’s sure to impress your friends and family!
