This Easy Strawberry Cake is the perfect way to celebrate strawberry season. It's a tender, buttery pound cake studded with juicy strawberries and topped with a simple vanilla glaze. The cake comes together quickly with basic pantry staples, and the fresh berries make every bite burst with flavor.
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I've developed this recipe to be foolproof: the strawberries are tossed in flour to prevent sinking, and the cake is baked at a moderate temperature to ensure a moist crumb. Whether you're a beginner baker or a seasoned pro, this cake will become a summer favorite.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour, plus 2 tablespoons for tossing berries
All-purpose flour provides structure. You can substitute with gluten-free 1:1 baking flour.
1 teaspoon baking powder
Leavening agent that helps the cake rise. Ensure it's fresh for best results.
1/2 teaspoon salt
Enhances flavor and balances sweetness. Use fine sea salt.
1/2 cup (1 stick, 113g) unsalted butter, softened
Adds richness and moisture. If using salted butter, reduce added salt to 1/4 teaspoon.
3/4 cup (150g) granulated sugar
Sweetens the cake. You can use coconut sugar, but the texture may change slightly.
2 large eggs, at room temperature
Bind ingredients and add structure. Room temperature eggs incorporate better.
1/2 cup (120ml) buttermilk, at room temperature
Adds tang and moisture. Substitute with 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes.
1 teaspoon vanilla extract
Enhances flavor. Use pure vanilla extract for best taste.
1 1/2 cups (about 200g) fresh strawberries, hulled and chopped
Use ripe, fragrant berries. If using frozen, do not thaw and reduce sugar by 2 tablespoons.
For the glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons milk
Powdered sugar creates a smooth glaze. Adjust milk to reach desired consistency.
Tips & Tricks
- Toss strawberries in flour before folding to prevent them from sinking to the bottom.
- Make sure butter, eggs, and buttermilk are at room temperature for a smooth, even batter.
- Do not overmix the batter after adding flour; mix until just combined to avoid a tough cake.
- If the cake browns too quickly, tent it with foil halfway through baking.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep Pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
4. Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternate Flour and Buttermilk
With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix until just combined.
6. Fold in Strawberries
Toss chopped strawberries with the reserved 2 tablespoons flour. Gently fold them into the batter with a spatula.
7. Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. If browning too quickly, tent with foil.
8. Cool and Glaze
Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, whisk powdered sugar with milk until smooth and drizzle over the cake.
Delicious Variations
- Add 1/2 cup chopped walnuts or pecans for crunch.
- Mix in 1/2 cup chocolate chips for a chocolate-strawberry twist.
- Swap strawberries with raspberries or blueberries for a mixed berry cake.
How to Store Easy Strawberry Cake
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezer
Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before glazing.
Reheating
Warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Q: Can I use frozen strawberries?
Yes, but do not thaw them. Toss frozen berries in flour and add them directly to the batter. Increase baking time by 5-10 minutes as frozen berries add moisture.
Q: Why did my strawberries sink to the bottom?
Strawberries sink when they are too juicy or not coated in flour. Toss them in flour and make sure they are well-drained. Also, fold gently to avoid overmixing.
Q: Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser, but it will still be delicious.
Q: How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
Q: Can I skip the glaze?
Absolutely. The cake is delicious on its own. If you skip the glaze, dust with powdered sugar or serve with whipped cream.
I hope you enjoy this Easy Strawberry Cake as much as I do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on social media and tag me. Happy baking!
Easy Strawberry Cake
Easy Strawberry Cake is a moist, buttery pound cake loaded with fresh strawberries, ready in under an hour for a simple dessert.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour, plus 2 tablespoons for tossing berries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 200g) fresh strawberries, hulled and chopped
- For the glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons milk
📋 Instructions
- 1Preheat and Prep Pan — Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
- 2Mix Dry Ingredients — In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
- 3Cream Butter and Sugar — In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- 4Add Eggs and Vanilla — Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- 5Alternate Flour and Buttermilk — With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix until just combined.
- 6Fold in Strawberries — Toss chopped strawberries with the reserved 2 tablespoons flour. Gently fold them into the batter with a spatula.
- 7Bake the Cake — Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. If browning too quickly, tent with foil.
- 8Cool and Glaze — Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, whisk powdered sugar with milk until smooth and drizzle over the cake.
Jonas writes about home renovation and woodworking, focusing on DIY projects that are achievable for beginners. He emphasizes careful planning and using simple tools to create lasting results.
