Easy Strawberry Cake Recipe
Bake the Easy Strawberry Cake Recipe for a tender cake topped with macerated strawberries. Simple, fresh, and crowd-pleasing.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly with butter and dusting it with flour, tapping out any excess. Do this with a friendly, easy rhythm so the pan has an even thin coating—the subtle thin layer helps the cake release cleanly once baked.
Step 2: Whisk the Dry Ingredients
In a medium bowl gently whisk together the all-purpose flour, baking powder, and salt until they are evenly distributed and airy. This step creates a uniform dry mix so the rising agent is spread through the flour and the texture of the crumb will be light and even.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes pale, light, and fluffy. You want the sugar crystals mostly dissolved into the butter and the mixture to have tiny air bubbles—this is where the cake gains lift and a tender crumb.
Step 4: Incorporate the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified, then stir in the vanilla extract. Take a moment to scrape the bowl so everything is fully combined and the texture is glossy and cohesive.
Step 5: Alternate Dry and Wet Additions
Add the flour mixture and the whole milk alternately to the butter-egg mixture, beginning and ending with the flour mixture. Mix only until just combined each time so the batter remains soft, slightly thick, and airy—overmixing will tighten the crumb.
Step 6: Transfer and Smooth the Batter
Pour the finished batter into the prepared 9-inch round cake pan and smooth the top with an offset spatula or the back of a spoon so the surface is even. There should be a gently domed, pale, slightly ribboned surface with a few air pockets visible—this is the ready-to-bake batter.
Step 7: Bake to a Golden Finish
Bake the cake for 30–35 minutes until the top is golden-brown and a toothpick inserted into the center comes out clean. The edges will pull away subtly from the pan and the surface will feel springy to the touch, signaling a tender, fully set interior.
Step 8: Make the Strawberry Topping While Baking
While the cake is in the oven, toss the sliced fresh strawberries with the sugar and lemon juice in a small bowl, letting them macerate briefly until they release glossy, ruby juices and become syrupy and fragrant—the bright berry syrup will sit atop the cooled cake.
Step 9: Cool and Remove from Pan
Let the cake cool completely in the pan on a wire rack so it firms slightly, then carefully run a thin knife around the edge and invert or lift the cake out onto your serving plate. A fully cooled cake slices cleanly and reveals its tender crumb.
Step 10: Top, Serve, and Enjoy
Spread the macerated strawberry topping evenly over the cooled cake so the glossy berry slices and syrup nestle into the gentle top surface; finish with a light dusting of powdered sugar if you like, slice, and serve. The contrast of the warm golden cake and vibrant red strawberries makes each slice look irresistibly fresh.
Notes
- Use room temperature eggs for a smoother, more even batter.
- Check baking powder freshness; replace if more than 6 months old.
- Macerate strawberries just before serving for the brightest flavor.
- For even baking, rotate the pan halfway through if your oven has hot spots.
- Allow the cake to cool completely before topping to avoid sogginess.