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+ servings
Overhead photo of baked strawberry cake on a blue napkin.
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5 from 2 votes

Strawberry Cake

This simple Strawberry Cake recipe is filled with fresh juicy strawberries and can be served plain or with various toppings like whipped cream or vanilla ice cream.
Prep Time10 mins
Cook Time45 mins
Cooling Time10 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 291kcal



  • Preheat oven to 350 degrees F. Grease and line 8 or 9-inch round cake pan with parchment paper (like this) 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 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


  • 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.


Calories: 291kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 168mg | Potassium: 91mg | Fiber: 1g | Sugar: 27g | Vitamin A: 440IU | Vitamin C: 21.2mg | Calcium: 19mg | Iron: 1.1mg