Homemade Strawberry Cake is a simple recipe is filled with fresh juicy strawberries and can be served plain or with various toppings like whipped cream or vanilla ice cream.
This Easy Strawberry Cake Recipe is a crowd-pleasing sweet treat to serve at your summertime cookouts and gatherings! It’s full of fresh strawberry flavor and the perfect way to highlight local or hand-picked berries.
This is the Best Strawberry Cake Recipe because it’s as easy to make and it always comes out beautifully. It’s moist, dense, and full of juicy red strawberries that add a hint of tartness. You can also enjoy it plain or with toppings.
What Is Strawberry Cake?
The term “Strawberry cake” can be used to describe lots of different baked treats inspired by strawberries. The namesake ingredient may be mixed right into the batter, like in this recipe.
In other recipes, strawberries may be whipped into the frosting, used as a garnish, or both!
How To Make Strawberry Cake From Scratch:
This is a simple single layer cake recipe which makes it easy to prepare and is ready to eat as soon as it comes out of the oven.
- Begin by preheating the oven to 350 degrees F. Grease and line 8 or 9-inch round cake pan with parchment paper and set aside.
- In a large bowl, whisk together flour, 1 cup sugar, and salt. Reserve about 2 tablespoons of the flour mixture to a medium-sized bowl and set it aside.
- Whisk in the melted butter, eggs, and extracts into the flour and sugar mixture.
- Add the chopped strawberries to the medium bowl with the reserved flour and toss to coat. DO NOT skip this step, tossing the strawberries in flour prevents them from sinking to the bottom of the cake while it’s baking. Then fold them into the batter.
- Add the batter to the prepared pan and spread until evenly distributed. Top the batter with a few extra strawberry slices and sprinkles with 2 tablespoons of granulated sugar.
- Bake for 40 to 50 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean. Place the pan on a wire rack and allow the cake to cool for 10 to 30 minutes before slicing and serving. Serve with ice cream or icing.
What To Serve Strawberry Cake With:
If you’re looking to add some indulgence to your delicious cake, try these pairings or garnishes:
- Cream Cheese Frosting – Let it cool completely before frosting.
- Cream Cheese Whipped Cream – The perfect pairing in my opinion!
- Vanilla Ice Cream – For an EASY dessert option!
- Homemade Whipped Cream – For breakfast or dessert!
- Strawberry Frosting – Kids will love this combo!
- Strawberry Sauce – Might I suggest this AND ice cream?
- Vanilla Icing– Great if serving for breakfast!
- Powdered Sugar – Easy no-fuss topping!
Is Strawberry Cake Healthy?
Enjoying an afternoon slice of Strawberry Snack Cake certainly isn’t the worst choice, since it’s scratch-made and filled with fruit. However, it’s not exactly healthy, since the cake mix contains sugar, calories, and fat without much nutrition.
One way to cut calories is to eat it plain with no added toppings — and just stick with one piece! You could also serve it with a Low-Carb Sugar-Free Vanilla Ice Cream.
How Long Does Strawberry Cake Last In The Refrigerator?
This cake can last several days in the refrigerator, and it should be covered. If you plan on storing your leftover cake, it may be best to keep additional toppings like whipped cream separate.
Can I Freeze Strawberry Cake?
Yes, you can freeze a plain this cake for a couple of months, as long as it’s tightly wrapped. Set it on the counter to thaw the day before you plan on serving.
Whether you’re hosting or heading to your next barbecue, whip up a tasty cake! Oh, and don’t forget to bring a side of whipped cream. 😉
Strawberry Cake
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Strawberry Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar + 2 tablespoons
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups strawberries chopped
Instructions
- Preheat oven to 350 degrees F. Grease and line 8 or 9-inch round cake pan with parchment paper (like this) and set aside.Â
- In a large bowl, whisk together flour, 1 cup sugar, and salt. Reserve about 2 tablespoons of the flour mixture to a medium-sized bowl and set it aside.
- Whisk in the melted butter, eggs, and extracts into the flour and sugar mixture.
- Add the chopped strawberries to the medium bowl with the reserved flour and toss to coat. DO NOT skip this step, tossing the strawberries in flour prevents them from sinking to the bottom of the cake while it's baking. Then fold them into the batter.
- Add the batter to the prepared cake pan and spread until evenly distributed. Top the batter with a few extra strawberry slices and sprinkles with 2 tablespoons of granulated sugar.
- Bake for 40 to 50 minutes or until a toothpick or cake tester comes clean from the center of the cake. Allow the cake to cool for 10 minutes before serving. Serve with ice cream or icing.Â
Notes
- This cake can last several days in the refrigerator, and it should be covered. If you plan on storing your leftover cake, it may be best to keep additional toppings like whipped cream separate.
- You can freeze a plain this cake for a couple of months as long as it’s tightly wrapped. Set it on the counter to thaw the day before you plan on serving.
Anita A. says
I made the cake last night. But I used frozen strawberries. I’m going to make it with fresh strawberries next time. It came out more like a bread pudding than cake. But it tastes really good!