Strawberry Cake

Strawberry Cake

Some of you must remember these beauties from our Instagram feed from a few weeks months ago. Opps.. It’s been there way too long without a recipe especially if I have already made it more than once. But then it’s never too late for fresh strawberry cakes, is it now?

This is no fancy schmancy cake- just a classic slightly adapted Martha Stewart vanilla cake topped with tart berries and baked to a light golden perfection. So delicious, soft & everything a cake should be. This is perfect to bake when you have those not-so-perfect-looking-berries that no one is eating.

Strawberry Cake

I made 3 mini cakes instead of one 8 or 9 inch cake since I didn’t want to wait until I was done photographing to try them and also because I love my mini spring form pans! You are so going to love this cake!

A little late to Fiesta Friday but isn’t everyone always up for a second round of desserts?

Here is how we made it:

Strawberry Cake

Yield: Three 4 inch mini springform pans or One 8 or 9 inch cake pan


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon orange zest
  • 6 tablespoons butter, at room temperature
  • ¾ cup sugar plus a tablespoon for dusting
  • 1 large egg, at room temparature
  • 1 teaspoon vanilla extract
  • ½ cup plus a tablespoon milk (I used low fat but feel free to use whole milk), at room temperature
  • 8-10 strawberries, halved (you may use more depending on how many you like and can fit in)


  1. Preheat your oven to 350 F and grease 3 mini springform pans or one 8 or 9 inch cake pan.
  2. In a bowl, mix together the flour, baking powder, salt and orange zest and set this aside.
  3. In a mixing bowl, beat the butter and ¾ cup sugar until light and fluffy, for about 3-4 minutes.
  4. Then add in the egg and vanilla and beat until combined.
  5. Next, add in the flour mix alternating with the milk and beat only until combined.
  6. Pour the batter into your baking pans and arrange the strawberries on top, cut side down.
  7. Sprinkle a tablespoon sugar over the strawberries.
  8. Bake the cake for about 10 minutes and then reduce the oven temperature to 325 F and bake until light golden brown (approximately 50-55 minutes).
  9. Then, put the cakes under the broiler on high for 2 minutes.
  10. Preferably, slice the cake only after it has cooled down but I won’t be surprised if you don’t wait. 😉 I read that the cake keeps well at room temperature for 2 days, but it didn't last long enough in our house so...

Strawberry Cake

Strawberry Cake


  1. Can you smoosh me this through the computer screen, please?

  2. Very very pretty cake n im sure it tastes delicious too.

  3. Pingback: Thanksgiving Leftovers Sandwich | Fiesta Friday #44 | The Novice Gardener

  4. Heya guys! Where you been?! Still eating well, I see. Good to know. I’m so into fruits lately, don’t know why. It’s not like it’s freezing cold and fruit choices are limited or anything like that, hahah….. I guess after all that turkey, I want something fresh. And this cake looks so fresh, yum!!

  5. Looks delicious – love strawberries in so many things. Surprisingly the strawberries have been very sweet here even though this time of the year they usually are not 🙂

  6. Such a beautiful cake, love the photo’s too. It’s like a reminder of spring and summer. Looks so moist and delicious.

  7. You guys have been MIA a lot recently and I have missed you! Welcome back with this beautiful cake. I am a fan of minis and single serves. The cut slice shows how moist and good it is. Loved it :).

    • Hahhaa! I know! My photographer has been very busy lately :p and I have been terrible at waiting to first click and then eat. I just eat. :p That aside, the cake was absolutely delicious!

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