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.
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.
What we’re listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
The first bite of this amazingly delicious, super easy, Fresh Strawberry Cake will blow you away. And you can have this one-bowl, no-mixer dessert in the oven in less than 15 minutes!
- 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
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.
See Café Tips above in the post for additional instructions and more detailed tips.
Adapted from Natasha’s Kitchen
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