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This one-bowl, no-mixer Fresh Strawberry Cake comes together quickly, has a tender, moist crumb and lots of fabulous fresh strawberries!
Do you have one recipe that you HAVE to make each year when the local strawberry season rolls around? This fabulous Fresh Strawberry Cake is always on my "must-make" list. Of course, it doesn't hurt a bit that it comes together in less than 15 minutes (hands-on time) and turns out pretty as a picture!
A delicious but fleeting season
At this time of year, I find myself buying a big bucket of strawberries quite frequently. It's just the two of us, for the most part, but the strawberry season passes so quickly that I want to enjoy them in every way possible. And as fast as I buy them we devour them, either on their own or with yogurt, in salads, bars, pizza (yes!), jam, galettes...
Is it blog-worthy?
You might be surprised to know that there are a LOT of recipes I make that never appear on the blog. I'm forever trying new things, but it's only a few that meet the standard of being "blog-worthy". That's definitely the highest accolade and we find ourselves describing many recipes as "good but just not blog-worthy".
But this cake... this Easy Fresh Strawberry Cake had us smitten with the first bite and we declared it immediately to be a "blog-worthy keeper"! Everyone we've served it to has gone crazy over the fabulous fresh strawberry flavor and moist, tender crumb.
I love that because this cake isn't overly sweet and it can be served for breakfast or brunch as well as making a lovely light dessert.
Ridiculously Easy
If you've been following the Café for a while now, you might be thinking that "Ridiculously Easy" is our mantra. And that is 100% correct! We have a large category of recipes that we've dubbed with this moniker and we've grown to love this simple manner of cooking as much as our readers do. You can read more about our RE recipes in this post but my condensed definition is: "Recipes that make you look like a kitchen rock star with minimal effort on your part."
This Fresh Strawberry Cake definitely fits the Ridiculously Easy bill with just one bowl and no mixer needed. We love how the simple ingredient list (eggs, sugar, oil, flour and buttermilk) allows the berries to shine and be the star of every bite.
Diced strawberries are studded throughout the cake while pretty halved berries on the top make a beautiful, rustic presentation.
No icing needed
No icing is necessary for this delicious strawberry cake, but I like to give it a sprinkle of powdered sugar for a delicious and pretty finishing touch.
Don't let this strawberry season pass without making this easy, amazing Ridiculously Easy Fresh Strawberry Cake. I think it will go on your "must-make" list too each spring when the sweet, delicious crimson berries show up!
Café Tips for making this Easy Fresh Strawberry Cake
- If your berries are a mixture of sizes, use the large berries for dicing and pick out the prettiest and most uniform size berries for the top. I like to use a medium-size strawberries for topping the cake.
- Make sure you have a fairly deep 9-inch cake pan for this recipe. An 8-inch is too small. I really like these OXO Good Grip Cake Pans. They're super sturdy, come out of the dishwasher beautifully and will last a lifetime (unless, of course, you're a crazy cook like I am; maybe just half of a lifetime in that case!).
- If you want to use powdered sugar on top of the cake, add it no more than an hour before serving. Otherwise, the powdered sugar tends to "melt" into the cake.
- Grease your pan well with baking spray. Baking spray is a mixture of flour and shortening, which keeps the cake from sticking in the pan better than a simple oil spray.
- This recipe also calls for lining the pan with parchment paper. This ensures that the cake releases from the pan without leaving any little chunks of cake stuck. I love these pre-cut parchment paper circles. They save lots of time and make baking cakes a little easier.
- Every oven is a little different so it's best to judge doneness with a toothpick or, even better, with an instant thermometer. The internal temperature of the cake when it's done should be 205-210˚F.
- This Easy Fresh Strawberry Cake makes a fabulous dessert, but it's not overly sweet, so it's also wonderful for breakfast and brunch and would make a delicious sweet treat for an afternoon tea. It's one of those any-time-of-the-day cakes!
- Leave the cake unadorned or sprinkle with a shower of powdered sugar. For a really pretty presentation circle the cake with some tiny fresh flowers and greenery. I cheated a little and found some wild blackberry bushes in bloom. I thought they looked a lot like strawberry blossoms so I used them around the perimeter of the cake for a fun and festive touch!
Thought for the day:
For I am the Lord your God
who takes hold of your right hand
and says to you, Do not fear;
I will help you.
Isaiah 41:13
What we're listening to for inspiration:
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Easy Fresh Strawberry Cake
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup mild-flavored oil, sunflower, safflower, avocado, corn, vegetable, grapeseed or canola oils will all work
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 ¼ cup diced strawberries
- 8 medium whole strawberries
- powdered sugar for dusting, optional, for dusting
Instructions
- Preheat oven to 350˚Spray a 9-inch cake pan with baking spray. Rub with a paper towel to coat all of the surfaces and line the pan with a circle of parchment paper. Set the pan on a piece of foil and wrap it around the outside of the pan, leaving the top open (this will prevent the outside of the cake from getting too brown). Set aside.
- Set the diced strawberries on several thicknesses of paper towels.
- In a medium-large bowl, whisk together eggs and sugar for about 1 minute until sugar is well incorporated and the mixture is smooth and pale yellow.
- Add buttermilk, oil and vanilla, baking powder and salt. Whisk until smooth.
- Sprinkle the flour over the top and whisk just until the mixture is smooth and lumps have disappeared. Transfer half of the mixture to the prepared pan and spread to an even layer.
- Sprinkle the diced berries over the batter then add the remaining batter and smooth the surface. Top with berry halves (cut side down), evenly distributing over the surface and pressing them down just slightly into the batter.
- Bake for 45-55 minutes until cake springs back when lightly touched in the center and a toothpick comes out clean. Allow cake to cool for 10 minutes in the pan, then invert onto a plate and immediately invert again onto a cooling rack so that the strawberry side is up.
- Cool completely and then sprinkle with powdered sugar, if desired.
Notes
Nutrition
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It smells so good in my kitchen right now. Whipped up a batch of my protein balls while this was baking. Cannot wait to try it!
Hi Mikey, Thanks for the wonderful review! Very smart to make protein balls while your cake is baking so you can ensure a balanced diet ;). Hope your cake tastes as great as it smells!
It's in the oven, can't wait for it to finish baking! Just wanted to point out in the instructions you say to sprinkle the flour over the egg mixture, but left out adding the baking powder & salt! I know you should add it to the flour, but it could be missed if you weren't paying attention.
Thanks, Carol, the baking powder and salt are added in the step before the flour.
I added 3/4 cup of sugar and half a teaspoon of Almond extract!
It was easy to make! Ill be making the cake again!
Thanks for the great review, Cm! The addition of almond extract sounds delicious. So glad to hear how well this cake turned out for you - we appreciate you taking the time to let us know!
I hadn’t made this cake in two years and made it twice in one week the first time I did it with the whisk. The second time I used my mixer…still one bowl but just easier and the results were better as to texture and crumb. I thought about marbling the two layers of batter so the strawberries wouldn’t just be in the center. But didn’t, so will next time. I used canola but would rather use an even lighter oil in flavor. What would you suggest? Served with vanilla ice cream.
Hi Nanci, so happy you've enjoyed this recipe. Regarding your question, sunflower or avocado oils are very mild in flavor.
Ten Stars!!!! I made this yesterday for our Friday Night Church Group. It was both beautiful and delicious. I served it with some fresh strawberries on the side. Everyone enjoyed it! Thank you for your recipes and your ministry through cooking.
Awesome! Thank you for the review, Lois!
The results were delicious, but even after leaving my diced berries on kitchen paper long enough that I had to peel the bits off, I still had a soggy interior. I baked the cake for 50 minutes, and the top sprang back just as it should, it cooled beautifully with the edge shrinking slightly away from the pan, so it was an unpleasant surprise when I flipped it. Should I have layered more kitchen paper over top and firmly patted the resulting sandwich? How dry is dry? It would be lovely if there were a reference photo added.
I think that I shall try to make this again and post-drying toss the diced strawberries with the flour instead, as they also mostly sunk to the bottom, and see how that changes things.
Hi Katy, this should be a moist cake but not soggy. Strawberries vary in their juiciness so it's important to dry them well. In regard to your question, I would dry them on top as well as letting them sit on the paper toweling. I usually take a dull knife and scrape them off.
I have made this delicious cake twice following all of the instructions including the thermometer. In both cases, the cake was like custard in the middle. When I removeD the middle gooy part, the rest of the cake was delicious. My cakes looked just like yours but when cut - a surprise!
By the way, I had drained the strawberries.
Any thoughts?
Thanks
Hi Carole, I'm sorry you had difficulty with this recipe. If the thermometer red 200-205˚F, then it must be that your berries are too wet.
I can't wait to try this recipe! Do you think it really makes a difference using real buttermilk instead of just subbing that with milk and vinegar? I know a lot of recipes say it works fine as a substitute, but I'm wondering if real buttermilk makes a more tender crumb. Any thoughts?
Hi Sona, I prefer using real buttermilk but the milk sub does work!
I made this today exactly as written except I replaced the strawberries with the same amount of fresh blueberries. It was delicious and a hit with the family but when I make it in the future I will increase the amount of blueberries by another quarter of a cup - I think that the nature of the fruit causes it not to be distributed in the cake as well as strawberries. This is the fourth Ridiculously Easy cake I have made and they have all turned out great - thank you for your recipes!
Wonderful! Thank you for your review, Amanda!
Having some church friends over for dinner last night, I needed an "easy" dessert recipe. The strawberry cake was indeed an "ridiculously easy" cake to make and it turned out delicious! I used a 9" springform pan, and frozen strawberries (I let them thaw out and patted them dry carefully), and it turned out great! I served with a scoop of vanilla ice cream, and it was a fantastic finish to our meal together. My hubbie and the guests love it! Thank you for sharing the recipe with us.
Awesome! Thank you for the kind review, Arianna!
Have you tried this with frozen straberries?
Hi Joanne, this is one cake recipe you’ll want to save until you have some fresh berries. Frozen would make the cake get mushy.
Hi, maiking the Straberry cake for Easter brunch. How many days before the event can I make the cake and still hve it moist fpr the evemt/
Tjaml you@
Hi Kathleen, you could make the cake on Saturday but if you want to make it any eairlier, I would freeze and thaw before serving.
Am anxious to try this for my company this week. I made a very similar case from another blog. The differences were that the strawberries were just on the top of the cake and therefore not throughout which I want. It also called for butter not oil. Turbanado sugar was sprinkled on the top before baking which gave it a nice crunch coating. Also it used a 9” springform pan and that worked well.
So I will follow your recipe and report back but use the springform and add the sugar topping.
Enjoy, Nanci!
I made this cake as written except for using a springform pan and adding turbinado sugar sprinkle on top before baking. Everyone loved it, and especially served with vanilla ice cream. For some reason even though I used a toothpick to check doneness, the very center was a little gooey. Would you suggest using a temperature gauge instead? This is a keeper!!
Hi Nanci, so happy you enjoyed this recipe.
Two tips to ensure the center of your cake is done - first of all, if you're strawberries are really juicy, you can drain them a bit by placing the cut berries on several thicknesses of paper towels before folding them into the cake.
Second, use an instant thermometer to ensure doneness instead of the toothpick trick. The temperature in the center of the cake should read 200-210˚F.
Hi Chris, what a wonderful cake. I have made it and it disappeared very quickly with people quickly packing up leftovers to take home!
Please could you add the conversion button to metric. Much easier for us Europeans! Many thanks in advance.
Love and blessings, Karin
So happy you enjoyed it, Karin! We love this one so much!
I have added the metric conversion, thanks for pointing that out.
Yet another delightful recipe. This beautiful and delicious cake was the perfect ending to a special birthday lunch for a girlfriend. It is simple to prepare, so pretty to present, and everyone wanted to take home an extra slice or two! Thanks, Chris!
Thank you for taking the time to leave such a kind comment, Julie. I'm so happy you enjoyed this recipe!
I am going to make your Easy Fresh Strawberry Cake for Easter. I have a 9”” spring form pan but not a regular 9” cake pan. I think this would work just fine but thought I’d ask your expert opinion anyway! Thank you for all your delicious recipes!
Easter Blessings to you and your family,
Cindy
I think it should be fine, Cindy!
I have made this cake about a dozen times this summer, and it comes out perfectly every time. It is the easiest cake I have ever made. Everyone loves it every time. I’m not even a great baker and now I e developed this reputation as one as a result of this cake (I give you credit every time).
I used this for a double layer birthday cake a couple times, once using homemade butter cream and the other time with homemade whipped cream. I think the whipped cream was better. Thank you for sharing this recipe with us. I love your blog, both the recipes and the inspiration for prayer.
Thanks so much for sharing your results, Priya! I'm so glad you're enjoying this recipe.
Hello! Could this recipe be doubled and made in a 9x13 pan?
Hi Mariana, I would think that should work fine although I haven't tested the recipe in a 9x13 pan so I can't tell you the baking time.
Your recipes feel like cheating - my friends and family are always so impressed and act like I must've slaved away in the kitchen. I have made this recipe three times already - once with strawberries (per the recipe), and yesterday I made two with a mix of blueberries and raspberries.
The cake took longer to cook (which other commenters have mentioned), but that didn't bother me. Cake will cook eventually! I am in the Canadian PNW, and I think each time I baked the cake for around an hour and twenty minutes. I dip a thin metal rod (dont have toothpicks) and when it comes out clean I know it's done. So if you're trying this recipe, don't worry too much about the cooking time--your local climate, home and appliances will affect all of that. Just let it keep cooking until it comes out clean.
I think the mix of raspberries and blueberries is my favourite--the tartness of the raspberries plays well with the sweet blueberries and the buttermilk crumb ties it all nicely together. In case this helps anyone here's a list of minor modifications I made:
Flour: 1 cup cake flour, 1 cup AP white flour
Berries: A cup and a 1/2 (TOTAL so for the topping as well) when making the blueberry/raspberry mix
Oil: half grapeseed, half olive oil (i have a California olive oil i'm trying to use up, works great in cakes!)
Read all the cafe tips, they are so useful. I dried all the berries as much as possible before putting them on the cake so the water wouldn't affect the batter.
Amazing recipe, thank you from Vancouver, BC!
Thanks so much for taking the time to leave a detailed comment, Marion! I'm sure others will find it helpful.
I over bought on strawberries this year, so have been seeking out recipes. I made your cake tonight. Delicious. Thanks for the tip of using a thermometer to test doneness. I've also made two batches of your strawberry freezer jam. Thank you for the detailed tips. They really help.
Thanks so much for letting us know, Catherine!
Hi .. Getting ready to make the Easy Fresh Strawberry Cake. Curious if I can make it a day ahead? Will it get soggy or will it be fine.
Thank you so much!
P.S. Love the inspirational verses at the end of your recipes 🙂
Hi Donna, I think it would be fine although it's at its best the day it's made.
Do you think that this would work well with
Blackberries or Raspberries?
If so would volume of fruit remain the same?
Thank you for any help that you may provide!
Hi Mimi, I haven't tested this recipe with blackberries or raspberries so I can't say for sure. If I was going to try it, I would keep the volume the same.
Hi Chris,
I've been meaning tor make this cake for some time and I will be this weekend.
I have a Fat Daddio cake pan, 9" round x 3" deep. I want to use my pan, thinking it would be really impressive to be a bit taller so was thinking to increase the ingredients by 1/2. I have heating pins to put in the center of the cake to help bake it and will wrap the outside in a "cake belt" to help it not brown too much on the sides. I love your recipes!
Sincerely,
Priscilla
Thanks, Pricilla!
I just made the cake for Mother’s Day. Fantastic.
Thanks so much for sharing your results, Wanda!
So disappointed that I am in the unsuccessful group. It sounds so good and I've had great success with so many of the recipes here. The only thing I'm wondering is if the brand of flour makes the difference? I used a supermarket brand (Aldi's). I've noticed in the Ridiculously Easy Biscuit recipe I need to add a little more flour, or perhaps my oven temperature is off. Undecided whether to give it another go.
Hi Debra, so sorry you had trouble with this. What kind of issues did you have? Perhaps we can trouble shoot for you.
Regarding your question, although I am a huge fan of Aldi and love their produce, cheese and so many other things they sell, I don't care for their flour. I have not had good success with it.
After baking for over an hour the center was still raw, flavor on the outside edges was on the bland side. A side note, I love the Ridiculously Easy Buttermilk Biscuits, but the 2nd batch I tried was with Aldi flour, and it was a really wet dough, after this Strawberry Cake failed, the next time I made the biscuits I experimented with the biscuit recipe by just scooping the measuring cup into the flour, instead of the usual fluff and spoon into the cup method, the biscuit dough was much firmer and baked up beautifully. Which leads me to believe the Aldi flour is a lighter flour than the typical flour we use here like Gold Medal or PIllsbury.
Great flavor, but I ran into the same problem as some others with the cake not baking all the way through. Going for some extra minutes now. Hopefully, the extra time will work because the outer part that is cooked tastes great.
Hi Vicki, thanks for leaving a review.
Every oven is a little different so it's best to judge with a toothpick or, even better, with an instant thermometer. The internal temperature of the cake when it's done should be 205-210˚F. Hope that helps!
I've pinned this for later; it looks lovely.
Also, sorry to sound like a prig, but I am horrified by your dish soap suggestion! What a waste of perfectly good food (and dishsoap!). Especially when so many in this country are food-insecure. Perhaps you meant to be light-hearted, but food waste is a serious issue.
Hope you enjoy the cake! Thanks for taking the time to share your thoughts.
I totally agree with you, Dee, regarding food waste. And that is why my first suggestion is to give it away and we do a LOT of that since I do a LOT of cooking and testing recipes.
At the same time, we try hard to eat a balanced diet and know that limiting our sugar and carb intake is wise and prudent. Sometimes that can mean that it's smarter to enjoy just a small portion and for the rest to go into the trash (again, if there's no one to practically give it to) than to cause blood pressure, heart, weight and other health issues.
I love baking including several of your recipes. Like most people weight control is a major problem for me and my husband, as it is for many people in North America.. So, I share my baking with several of my neighbours. I like to try it first and if acceptable, I spread it around. This way, my husband and I enjoy different treats and also show how much we appreciate our good neighbours around us by giving them baked goods.
I will be making and sharing the strawberry cake tomorrow!
Thanks, Tamara, I know your neighbors love it when you knock on their door!
RE: Cait's suggestion. My OB-Gyn, YEARS ago, told me he would order dessert, take a nice big bite, then dump salt on the rest so he wouldn't be tempted to eat more. A man of great discipline, if you ask me!
Haha! A brilliant idea although you're right, it would take a lot of discipline!! 😂🥰
My rhubarb is going crazy this year and am wondering if you have tried strawberry/rhubarb in this cake? Do you think that it would be too much? Thanks!
Hi Charlene, you could definitely sub some rhubarb for some of the strawberries. Or, as one reader mentioned below, serve it with a strawberry rhubarb sauce.
Made this cake for Easter dessert. Served with whipped cream and some whole strawberries sliced in half for garnish. Got good reviews. Loved that it is not a sweet cake...you can enjoy anytime of day. I had a slice for breakfast with some strawberry rhubarb compote I made. 😋
Thanks, Rita!
I made the cake it was delicious thank you for the recipe.
I'm so glad, Haya!
Wow, I was looking for a quick recipe to use Strawberries and I picked a WINNER!! This cake is wonderful, it looks very pretty and is delicious. THANK YOU FOR THE RECIPE, actually all your recipes, so far all have been perfect!!
Thank you for your kind words, Myrna. I'm so happy you enjoyed the cake! 💕
very delcious recipe i have a question are we used the butter cream as well as cheese cream both for frosting.????
Hi Shamas, yes, a little cream cheese adds a lovely tang to the icing!
Chris, I followed your strawberry cake recipe. Even bought the cake pan you recommended. Your recipe recommend spraying twice, yet the instructions from OXO said "Do not use any type of oil sprays, including aerosols, and pump sprays." My rule is to follow a recipe but wasn't sure what to do in this case. I mainly sprayed the parchment, and the sides and the cake turned out okay, mainly looking like yours. What do you suggest long-term? Maybe not a big issue? Linda, Los Angeles
Hi Linda, Thanks for asking that question. There are probably other readers who are also wondering.
I know the instructions do say that but I always spray and I also put them in the dishwasher. I've had some of them for years now and they still look and perform wonderfully. I think sometimes manufacturers say stuff like that to protect themselves.
You could butter and flour the pan the old fashioned way but, as I said, I have had no problem with the spray.
I'm glad you had good results with this cake!
Can I use margarine instead of oil. If so, what should the ratio be.
Hi Usha, I haven't tried this cake with margarine so I can't guarantee how the results will be.
Delicious!!! Made it this weekend...soft and moist. Will try it later on in the year with peaches too.
Thanks so much, Cecille! I love the idea of peaches!
I just made this cake for afternoon tea. I followed the directions exactly as written, used the right size pan and correct oven temperature but after 45 minutes, it was still not cooked. I baked for another 20 minutes and it looked done. I let it rest 10 minutes in the pan before transferring to a serving plate. When I cut it, the centre was raw and the batter ran out. My husband had a couple of bites of the cooked bit and said throw the rest away. I cannot understand what I did wrong as I am an experienced baker.
Hi Elizabeth, hmmm, not sure what the problem was. I've made this cake numerous times with great results and you can read other reviews who have had very successful results. It's hard to know what could have gone wrong without having been in the kitchen with you.
Perhaps the oven thermostat is a little out and the temperature is lower than it actually says.
I'm having the same problem as you. I timed mine for 45 minutes because my oven tends to run a little hot, but I keep adding 5 minutes on and checking it. It's been about 20 minutes extra for me and it's just now turning a slight golden on top but when I stick a toothpick inside it's raw. I dried the strawberries with a paper towel before putting them in the batter so they wouldn't add much more moisture or all sink to the bottom. It's still in the oven and I'll keep adding 5 minutes and checking it. I've never had this problem baking before, but I guess I'll see what happens.
Sorry you've had trouble with this cake recipe, Megan! That's really strange that it's taking that long.I'm wondering if your oven is off as lots of readers have made this cake without having this problem.
I am having the same problem with it being raw in the middle after the suggested time! I ended up baking it for almost an hour and 20 minutes. I think it might be done now but haven’t sliced it.
I live in a high altitude state and wonder if that could be the problem?
I tried this recipe this morning and cooked at first for 45 minutes and tested it with a toothpick and it was literally raw also. So I thought maybe just another 10 minutes but it was the same. The cake was in and out of the oven a few times because even after 80 minutes it is still not fluffy. Looks great and the outside of it tastes great but I was so disappointed as it was Mother's Day. I was going to call to get my oven checked but have read a few reviews with the same problem. I am sure if it's not a convection oven the timing will be a lot different.
Hi Sharon, so sorry you had problems with this cake. So strange as I do not use convection. It's so hard to say what went wrong without having been right there in the kitchen with you but I will retest this recipe and try to trouble shoot why some have had great success and others not.
These are my favourite kinds of Summer bakes - simple and fruit-filled! This looks just perfect. Anxiously awaiting local strawberries here so I can try this one (soon 🙂
So beautiful, I love this cake for strawberry season!
Hi Chris,
I received your email this morning and was moved to bake this cake - right away! Since I was reading the recipe on my phone, I was on the directions rather than on the ingredients, so didn’t realize that the salt and vanilla were missing. I discovered after I put half the batter in the pan! Rather than put the batter back in the bowl, I put half of the salt and vanilla in the pan and half in the bowl and mixed each separately, so we’ll see how this turns out. I see that someone else also commented on the ingredients missing from the directions. Baking is always an adventure. Since I didn’t have a large 9” pan as you recommend, I used my springform pan. It is now cooling. Hubby can’t wait to enjoy. I’d attach a photo, but don’t think there is a way to do that. Wanted to share my baking experience with you.
So sorry Eloise, that one slipped past me. The recipe is now corrected. Hope you enjoy the cake!
It was just delicious. Many thanks for the wonderful recipe!
Thanks so much, Eloise! So happy you enjoyed it!
Making this today! Does it matter when the vanilla and salt are added?
Thanks, Hope! I appreciate you noticing that - I just amended the recipe to include that!
Hey Chris! You have helped make a decision for the dessert (8 friends from PBC )coming for a bar-que next weekend . I’ll use the powder sugar—- thought a dollop of fresh whipped cream would work , on top ...or vanilla ice cream on the side? ?... I just wanted something a little extra on it for dessert ... think one of these would work?—- LOVE the easy recipe which also looks ( & must taste)so delicious! Thinking of you & Scott up there in the beautiful Mts. of NC! ❤️
Hi Linda! So nice to hear from you! Hope you're doing well!
Yes, a dollop of cream is wonderful with this cake. You could even serve a few fresh berries on the side with some whipped cream, delish!
Can you use frozen berries?
Hi Karen, this is one cake recipe you’ll want to save until you have some fresh berries. Frozen would make the cake get mushy.
Is the 1 1/4 ounces od diced strawberries the right measurement? Doesn't seem like many strawberries but maybe you just want a touch since you put cut ones on the top?
Hi Nancy, good question! It should be 1 1/4 cups. I will correct it as soon as I get home.
This almost looks like a Victoria Sponge, only with the strawberries baked in. I am going to try this later today since I have some berries I was wondering what to do with. Do you think that Self-Rising flour would work if I leave out the baking powder? I have used it for most everthing else except fancy layer cakes with good results. When I use anything that calls for buttermilk, even with SR flour, I still add a good pinch of soda. Your thoughts?
HiI honestly haven’t worked a ton with self-rising flour so I don’t want to say for sure. Please let us know if you try it as other readers might have the same question.
Regarding the buttermilk question, you really don’t need the baking soda as baking powder has a bit of baking soda in it which reacts with the buttermilk. That being said, it probably wouldn’t hurt.
Hope you enjoy the cake!!
I made the cake yesterday afternoon, and it is indeed delicious. I was surprised that it took so many diced strawberries to make 1 and 1/4 oz. I am guessing it was well over two cups. I was using my food scale which is accurate. The cake turned out very light, and I did use Self Rising flour plus 1/4 tsp of soda and added the called-for salt. My half berries that were put on top sank along with the rest of them, so I did not see them anymore after the cake was done. Rather than flipping it back, I just turned it out of the pan once it cooled a bit--since all the berries went to the bottom anyway, and that was fine. I sifted a generous amount of powdered sugar on it and served it with whipped creme. I have stored it in the fridge overnight since it has so many berries in it. I did post photos on Instagram and referenced your blog. I don't think I can put links to your blog in IG or at least I don't know how.
Well, I guess I need my eyes examined! I thought I was adding 1 and 1/4 oz of berries, but it was 1 and 1/4 POUNDS! My food scale is an antique, and while it is accurate, it does help to read it correctly. Oops! We just ate some for lunch, and it is good, anyway.
Thank you for the recipe is amazing and fresh, since I didn't have powdered sugar I decorated with chocolate ganache.
Yum, that sounds wonderful!