First of all, we leave for Ireland in one day, and we'll be gone for two weeks. Do you guys know how much work has to be done to be ready to leave your house and your country for two weeks? I feel like my brain is on overdrive as I'm constantly thinking about what needs to get done and packed. I'm sure you all feel very bad for me, right? Right? Anyone? I wish I had a piece of this cake. I think it would relax me.

When strawberries finally come into season, I may have a tendency to go a little crazy. I keep buying them and then I finally get a little strawberried out and I have a batch sitting in the fridge about to go bad. Does this happen to anyone else? Because I do this at least once every year. Sometimes I don't learn and it happens a couple times a year. I am very brilliant.

Thankfully I found this strawberry cake recipe last year on Smitten Kitchen, and it's awesome. You can make it really quick and use up your almost questionable strawberries. Those strawberries turn into a quasi jam-like consistency, and the cake is sweet without being too sweet. Plus, it's really pretty with the sunken strawberries, and it looks like it took you all day to make it.   
Easy Strawberry Cake Recipe
Makes a 9-inch cake
Print this recipe

6 tablespoons butter, softened
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 cup milk
1 tablespoon vanilla
1 pound strawberries, hulled and halved

Preheat your oven to 350 degrees.

Cream together the sugar and butter with an electric mixer until light and fluffy. Add the egg, milk, and vanilla and mix until combined. Add in the flour, baking powder, and salt and stir until incorporated.

Pour the batter into a greased 9-inch cake pan. Place the strawberries, cut side down, on top of the batter. Sprinkle the remaining 2 tablespoons sugar on top and bake for 10 minutes. Reduce the temperature to 325 degrees and bake for another 50-60 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan.

Source: Smitten Kitchen
By the way, I added some pretzels to the batter, but it really didn't add anything to the recipe other than a weird texture. I wouldn't recommend it. So ignore those pretzels in the photo. I'm not good enough in Photoshop to take them out of the picture.


06/15/2012 9:12am

ha! i love that you added pretzels. i may add chocolate!

06/15/2012 10:10am

The cake looks so good.. I even have awhole crate of strawberries to try :D

06/15/2012 1:30pm

Have fun in Ireland. I can relate on the packing. When I used to visit my husband for a month before I finally moved to France, packing was always a drama.

The cake looks excellent. I have a bunch of cherries that need to be used up - maybe I'll try it with those.

06/15/2012 3:30pm

Hope you have an amazing time in Ireland!!

06/15/2012 3:43pm

I love any excuse to bake with strawberries and this is no exception. Looks absolutely divine :D mmmm I can taste it now...

06/15/2012 8:26pm

Have a great trip! The pretzels looked cool in the picture...This is a nice cake to try. =)


This strawberry cake look yummy!

Have fun in Ireland!

06/18/2012 5:45am

I replace 1/2 cup of the flour by almond powder an add the grated zest of 1 lemon

06/18/2012 7:32pm

Wow nice clicks and the cake look amazing ...I am going to try this one soon.

06/29/2012 11:54am

Ok, gotta book this one. Might even try to bake it tonight. Thanks!

07/02/2012 1:28pm

Emily, I baked 2 batches as cupcakes and it was lovely! Forgot the sugar sprinkle at the final step, but still got a great delicate crunch on top. Strawberries were jammy and the cake spongy. Thanks again!

07/02/2012 3:28pm

baked it. used less sugar. loved it.

08/27/2012 9:33pm

You made making Easy Strawberry Cake seem so simple!
Would you join us in our food community <a></a> and let us know how you worked on the Easy Strawberry Cake perfectly?

09/05/2013 5:48pm

I love your blog and this does look delicious . I was looking for a recipe for an altitude adjusted recipe for a more traditional layer cake or maybe strawberry cupcakes that could be used in layer pans - a strawberry cake with strawberry flavors in the cake itself vs. a strawberry shortcake or a white cake with strawberry and whipped cream filling. Do you have any suggestions?
Thanks so much. Anita


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