Strawberry Cake: A Berry-Lover’s Dream Come True

Few ingredients capture the essence of summer quite like fresh strawberries. Their natural sweetness and vibrant color make them an ideal star for desserts. This Strawberry Cake brings together the delicate flavor of ripe berries with a moist crumb that’s simple to prepare yet refined enough for any occasion. You can sit back and enjoy them during teatime or serve them as a light dessert after dinner.

What Is Strawberry Cake?

Strawberries have been celebrated in desserts for centuries, but strawberry cake as we know it today has roots in 19th- and 20th-century home baking. The concept began with variations of strawberry shortcake, a popular American dessert that paired biscuits or sponge cake with sweetened strawberries and cream. As baking powder became widely available in the 1800s, bakers began to experiment with lighter, fluffier cakes that incorporated fruits directly into the batter.

By the mid-20th century, strawberry cake had earned its place at potlucks, picnics, and Sunday dinners across the United States and Europe. Today, strawberry cake exists in many forms, layered, loaf-style, or as muffins, but its heart remains the same. It is a celebration of one of nature’s most beloved berries.

Pro Tips for the Best Strawberry Cake

• Use strawberries that are bright red and not overly soft. Overripe berries may release too much moisture, which can affect the texture of the cake.
• Uniform strawberry pieces ensure consistent distribution and even baking. Large chunks may sink to the bottom or create wet pockets.
• Powdered sugar will melt if the cake is too warm, so wait until it’s cool for that pretty snowy finish.
• A spoonful of whipped cream or a drizzle of vanilla glaze can elevate this simple cake into a stunning dessert.

Frequently Asked Questions

Can I use frozen strawberries?

Yes! Just make sure to thaw and drain them dry before using. Too much moisture can make the cake soggy.

Can I swap the milk with yogurt?

Absolutely. Using plain or Greek yogurt will make the crumb even more tender and tangy. It’s a great variation!

Why did my strawberries sink to the bottom?

Strawberries are heavier than batter and will naturally fall during baking unless coated in a little flour first. It’s a small trick that makes a big difference.

Can I turn this into muffins?

Definitely! Just divide the batter into muffin cups and bake at 180°C (356°F) for 18–22 minutes.

Can I Freeze Strawberry Cake?

Yes! You can store them in a zip-top bag and freeze for up to 2 months. Thaw at room temperature or give it a quick zap in the microwave for 15 seconds.

How to Store Strawberry Cake

This cake can last in the fridge for up to 4–5 days and you can just bring it to room temp before serving, or enjoy it cold.

How to Make Strawberry Cake

Step 1

Step 1

Rinse and dry the strawberries. Cut them into small cubes and set them aside.

Rinse and dry the strawberries. Cut them into small cubes and set them aside.

Step 2

Step 2

In a bowl, crack in the eggs, add the sugar, and whip them together.

In a bowl, crack in the eggs, add the sugar, and whip them together.

Step 3

Step 3

Pour in the milk, vegetable oil, and a few drops of vanilla extract and give everything a good stir. Then, add in the flour, baking powder, salt, and mix.

Pour in the milk, vegetable oil, and a few drops of vanilla extract and give everything a good stir. Then, add in the flour, baking powder, salt, and mix.

Step 4

Step 4

Now for the star moment: toss the strawberries into the batter and stir gently to evenly distribute them.

Now for the star moment: toss the strawberries into the batter and stir gently to evenly distribute them.

Step 5

Step 5

Pour the batter into a 22cm mold and smooth the top.

Pour the batter into a 22cm mold and smooth the top.

Step 6

Step 6

Bake in a preheated oven at 180°C (356°F) for about 40 minutes.

Bake in a preheated oven at 180°C (356°F) for about 40 minutes.

Step 7

Step 7

Dust the top with powdered sugar, slice, serve.

Dust the top with powdered sugar, slice, serve.