Fresh Strawberry Cake Recipe

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This homemade fresh Strawberry Cake recipe is light and fluffy, the perfect complement to the sweet, fresh strawberries. The sliced strawberries sit in a delicate cake with a crisp sprinkled sugar topping.

It never fails in my house…if I have no fruit in the house my three boys will be constantly asking me for a banana or strawberries or grapes. I go to the store, stock up on fresh produce, and nobody wants it. It goes overripe and I end up testing recipes to make with it in order to avoid wasting!

This easy Strawberry Cake recipe is the result of that exact situation. My husband bought two pints of strawberries last week and one was starting to get soft so I figured I’d better use them up somehow before they went bad!

Why I love this recipe

The texture of this cake is very light with moist crumbs, just like my favorite blueberry cake.

The berries are patted right into the top of the cake so you can enjoy the fresh strawberry flavor in every bite and the sugar sprinkled over the top of the cake just before baking gives it a delightful crispy crunch!

Ingredients

Step by step

1. Preheat the oven. Butter your pan thoroughly. I use a springform pan (affiliate link) but you can also use an 8-inch cake pan.
2. Cream together butter and sugar in the bowl of a stand mixer (affiliate link) or with an electric mixer.
3. Add in egg, molasses, and milk.
4. Whisk together the dry ingredients separately, then add into the wet a little at a time until blended, being sure to scrape down the sides of the bowl as needed.
5. Pour the cake batter into your pan.
6. Add the strawberries into the top of the batter, tapping with the back of a spoon to help them settle into the batter.
7. Sprinkle with sugar and bake!

Serving suggestions

This is a light cake that can be served for dessert or for coffee or brunch. You can serve it as is or give it a light dusting of powdered sugar or dollop of whipped cream.

Storage

Store at room temperature in an airtight container up to three days. Storing in the refrigerator will help you get an extra day or two.

I don’t recommend freezing this strawberry cake because the texture changes upon thawing.

If you have more strawberries to bake with I suggest trying our Strawberry Crisp, Strawberry Muffins, Chocolate Chip Strawberry Cake, Strawberry Danish, or Strawberry Banana Bread.

If you try this recipe please comment and rate it below, I love hearing from you!

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