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From Oven to Plate: The Elegance of Strawberry Cake

Strawberry Cake

It gives me such joy to make this wonderful Strawberry Cake. Because it is so simple, strawberry shortcake is one of my favorite desserts. This is the strawberry cake recipe I use most often. It never fails to wow; fresh strawberries bring forth the dish’s full potential.

I adore that this cake can be prepared quickly and only takes common ingredients. The cake batter can be prepared in less than ten minutes, and all necessary components are likely already stashed in your kitchen. You need to use fresh strawberries!

When you want something sweet but don’t feel like putting in a lot of effort, this strawberry cake recipe is the ideal dessert option. It’s also great for hosting parties because it’s so simple. You won’t waste any time making the cake because no layers, frosting, or elaborate decorations are involved. This is the kind of dessert I would enjoy!

The cake is made more lovely by the strawberry slices hidden throughout it. Turbinado sugar lends the cake a delightfully sweet crunch, enhancing its aesthetic appeal.

The cake has a moist texture, and the overall flavor is reminiscent of strawberry shortcake but in a cake shape. You will adore taking a slice of the cake loaded with fresh, luscious strawberries throughout it.


  • Unsalted butter that has been allowed to come to room temperature.
  • Durum wheat
  • Baking powder: Check the expiration date before using it. I rotate mine every three to four months.
  • Salt
  • The sugar in granulated form
  • Egg – When I bake, I almost only use large eggs.
  • Buttermilk should be brought to room temperature.
  • Extract pure vanilla bean.
  • Strawberries, prepared by slicing! Find the ripest, juicy strawberries you can, and pick those!
  • Sugar in the form of turbinado crystals for use in decorating the top of the cake
Strawberry Cake

How to make Strawberry Cake

  • Butter a springform pan or pie dish measuring 10 inches and get the oven preheated.
  • Put the flour, baking powder, and salt into a medium basin and sift them together. Take a step back.
  • Combine the sugar, butter, and one cup of sugar in the bowl of an electric mixer with the paddle attachment. After roughly three minutes of mixing, the mixture should be light and fluffy.
  • Mix in the egg, the buttermilk, and the extract of vanilla. Continue to blend until it’s all uniform.
  • Blend in the flour mixture bit by bit. The batter should now be transferred to the prepared pan. Make a pattern with the strawberry slices on top of the batter. The berries should be topped with turbinado sugar.
  • Bake the cake for ten minutes at 350 degrees Fahrenheit, then turn the heat down to 325 degrees. About fifty to fifty-five minutes into the baking process, the cake should be golden brown and firm to the touch.
  • Keep cooling in the pan. To serve, cut each piece into four wedges.

Serving Suggestions

If you would like, you can serve the cake with a dab of whipped cream or a scoop of vanilla ice cream. You can also sprinkle powdered sugar over the cake before serving.

You can offer this lovely and easy-to-make cake during baby showers, bridal showers, for dessert at Easter or Mother’s Day brunch, or simply because you want to. It is the ideal sweet treat to serve on any occasion. In addition, if you do have any leftovers, you should try eating a slice for breakfast:)

How to Store

The cake can be kept on the counter at room temperature for up to two days if it is lightly covered and kept in an airtight container. The cake will absorb more moisture the longer it is allowed to sit out. You can chill the cake in the refrigerator if you live in an extremely warm or humid region, but doing so will cause the cake to lose some of its moistness.

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