Hi Everyone,
Strawberries are at their absolute peak here in Europe right now. It doesn’t matter which ones you buy, they are all simply sweet and delicious! All the same if you’re anything like me you like to eat your strawberries in different ways and not simply plain with dollops of whipped cream…
This strawberry cake recipe is as easy as anything and simply tastes delicious!
Preparation time: 15 minutes
Cook Time: 1 hour 10 minutes
Keep reading for the recipe for the easiest ever scrumptious strawberry cake.
Easiest Ever Scrumptious Strawberry Cake
Recipe adapted from Martha Stewart Living.
Line a round 23cm in diameter cake tin with baking paper, preheat oven to 180° C
Ingredients:
- 1 – 1/2 cups flour,
- 1 – 1/2 tsp baking powder,
- 1/tsp salt,
- 85g unsalted butter,
- 1 cup plus 2 tbsp sugar (separate),
- 1 large egg,
- 1 tsp vanilla extract
- 1/2 cup milk
- 350g strawberries, halved
Note: 1 cup is 120g
Recipe:
Cream butter and 1 cup of the sugar, until mixture is light and fluffy.
Add egg and vanilla, beating continuously at a low speed until smooth.
In a separate bowl add flour, baking powder and salt.
Gradually add the flour mixture to the batter, alternating with the milk.
Transfer the batter into the prepared tin.
Arrange the strawberries on the top, cut side down, so that they completely cover the batter. Sprinkle the remaining 2 tbsp sugar over the strawberries.
Bake in 180° C oven for approximately 1 hour 10 minutes.
This is what the cake should look like before putting into the oven.
I have made this recipe several times and no idea why but for some reason the berries in the middle always disappear into the cake and I am left with a ring of strawberries showing around the edges.
All the same the taste is devine – almost better for having berries in the middle!
Serve warm with vanilla ice cream – delicious!
Also tastes good cold and lasts several days (in theory), but I promise your loved ones will eat it faster – smile!
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Enjoy!
your cake sounds very delicious I for sure will one day try to bake it for myself thank you very much
oh i love european strawberries! i finally planted a few strawberry starts last winter and they are growing like crazy all over my garden! each time i bite into a warm one, it reminds me of my young summers in poland eating raspberries and strawberries at my grandfather’s fruit orchard…the memory of the scent and flavor are imbedded in my mind…unfortunately store bought ones here in California are awful….
xo eva
Such a shame – I find strawberries taste differently in different years so maybe the ones in California will be better this year – smile!
xo Yvonne
What kind of flour do you use in the recipe?
Dear Maureen, I use regular white flour.
Kindest, Yvonne
What I would do is arrange halves around the edge and dice the rest to top the cake. Perhaps diced peaces wouldn’t sink since they’re not as heavy.
Oh that sounds like a good idea, today I baked it again and didn’t put the extra sugar on top and the strawberries in the middle also didn’t sink… I baked it fan bake which took 10 minutes off the time.
The tin I used is a 19 cm diameter tin.
Hope this helps. x
How big is the tin?