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Strawberry Cake

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A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries.

Source: Martha Stewart Living, June 2005
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Ingredients

Directions

Cook's Notes

Cake can be stored at room temperature, loosely covered, up to 2 days.

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Reviews

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How would you rate this recipe?
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  • brownbelva
    4 JUL, 2017
    The aroma is pure deliciousness! The cake is cooling now and I'll have it this evening. One disappointment -- the strawberries are buried under the cake! I placed them lightly on top of batter, did not push into batter. But I'm sure just because of the aroma, the cake will be delicious. I'll try again another time.
    Reply
  • MS10065885
    24 MAY, 2017
    It was easy and quick. Less work than making strawberry shortcake. It's good with ice cream or fresh cream.
    Reply
  • MS10201582
    22 MAY, 2017
    This cake is perfection! It's so simple to make, and it's beyond delicious. It's one of our favorites!
    Reply
  • cakengiftsindia
    11 MAY, 2017
    Yes!!!! This article is too simple that everybody can understand and make cake after reading this article. http://www.cakengifts.in/strawberry-cake http://www.cakengifts.in/cake-delivery-in-dehradun
    Reply
  • cakengifts
    17 APR, 2017
    I love this recipe, this was awesome! Strawberries added a great balance to the sweet moist cake.
    Reply
  • cavalieriopgma
    14 OCT, 2016
    This cake is so simple yet so divine. I originally made it to accompany a nice bottle of rosé champagne and my family rapidly devoured the entire thing. My father-in-law is a diabetic, so I substituted butter with greek yogurt and used 2/3 cup of sucralose and 1/3 cup sugar. His whole family loved it (and they're french and not easy to please!). I've used raspberries too and most recently I added lemon juice and used wildberry confiture in place of berries. It always turns out perfect!
    Reply
  • MS11311579
    26 MAY, 2016
    Best cake ever! Your kitchen will smell like heaven.
    Reply
  • tracieknits
    15 APR, 2016
    This cake is utter perfection. I have made it twice, and both times I used a springform pan that was lined on the bottom with parchment paper and buttered generously. Once I made it with strawberries and the other time I made it with two packages of fresh raspberries. Both were utterly fantastic and my family wants me to make this frequently when fresh berries are available.
    Reply
  • tracieknits
    15 APR, 2016
    This cake is utter perfection. I have made it twice, and both times I used a springform pan that was lined on the bottom with parchment paper and buttered generously. Once I made it with strawberries and the other time I made it with two packages of fresh raspberries. Both were utterly fantastic and my family wants me to make this frequently when fresh berries are available.
    Reply
  • jesuisclare
    28 MAY, 2015
    I've made this cake twice with fragrant Gariguette strawberries and the smell filling our appartment while it cooks is just divine! I would love to have an accurate metric conversion for the ingredients as my second attempt didn't come out quite right using the spoon and cup measures I can get here in France. Anyone? (Ate it all up anyway!)
    Reply
    • rebecca_m
      3 JUN, 2015
      I've made this cake several times and I use 130 - 140 grams of flour per cup. If you're using the all purpose flour we get in the supermarket here in France (T50) then I recommend reducing the butter or liquid a bit for this recipe. I find that French flours absorb moisture more readily than American flour, and French butter is a little bit higher in fat than American butter.

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