Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Strawberry Cake 3.7 (714) 69 Reviews This simple strawberry cake recipe can be enjoyed as a breakfast, snack, or dessert. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 5, 2023 Rate PRINT Share Yield: 1 10-inch cake Jump to recipe Whether you eat it as a sweet breakfast or seasonal dessert, this strawberry cake recipe will surely hit the spot. It’s light, tender, and studded with a whole pound of ripe strawberries, making it easy to enjoy the springtime fruit. The cake is also infused with vanilla, a fragrant ingredient that pairs beautifully with berries. If you don’t have enough strawberries, feel free to add in other berries you love, such as blackberries or raspberries. You could even toss in juicy stone fruits, like plums or nectarines. When it’s time to eat the cake, serve it with a scoop of vanilla ice cream or homemade whipped cream (or perhaps a bit of both). This strawberry recipe is also delightful on its own with a cup of coffee or tea in the morning. How to Freeze Fresh Strawberries and Enjoy Them Year Round Cook Mode (Keep screen awake) Ingredients 6 tablespoons unsalted butter, softened, plus more for pie plate 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg ½ cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved Directions Preheat oven and prepare the pie plate: Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking power, and salt: Sift flour, baking powder, and salt together into a medium bowl. Beat butter and sugar together: Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla: Reduce speed to medium-low; mix in egg, milk, and vanilla. Make the batter: Reduce speed to low; gradually mix in flour mixture. Prepare the batter in the pie plate: Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. Bake the cake: Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. How to Store Strawberry Cake Cake can be stored at room temperature, loosely covered, up to two days. Frequently Asked Questions Can I use gluten-free flour or whole-wheat flour instead? You can use a 1-to-1 gluten-free flour blend in this recipe. These flour mixes are meant to be replace all-purpose flour in equal amounts. This means you don't need to add other ingredients. In baked goods, whole-wheat flour tends to produce denser and heavier results. If you want to use it in this cake, use half whole-wheat flour and half all-purpose flour. Can I use dairy-free milk? Yes. Alternative milk, such as almond milk or oat milk, can be used in this cake recipe. Be sure to use an unsweetened and unflavored version to avoid changing the flavor of your cake. Can I use an egg substitute? Our strawberry cake recipe can be made with egg substitutes, but some will work better than others. Mashed banana and applesauce will add flavor, though applesauce can make baked goods denser. Carbonated water also works as an egg replacement in cakes. Avoid ground flaxseed and water, also known as "flax egg," which might not provide enough structure for the cake. Try These Other Cake Recipes: Vanilla Sponge Cake with Strawberry Meringue Buttercream Lemon Snack Cake with Raspberry Cream Cheese Frosting Ombre Strawberry Cake Lemon Olive Oil Cake Apple Cider Donut Cake Originally appeared: Martha Stewart Living, June 2005 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.