Fresh Strawberry Cake

Fresh Strawberry Cake

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It’s finally spring! Even though this year is definitely different, it’s still great to celebrate the weather getting warmer. You may be working outside the home, or have a busy work-from-home schedule, or maybe you have lots of time on your hands. Either way, this fresh strawberry cake recipe is a perfect way to celebrate springtime now that strawberry season is just about here!

fresh strawberry cake

Baking with Berries

Berries are so amazing to bake with, especially for springtime! This cake calls for fresh strawberries, which are just about to be in season here in Chicago, but you might also love baking with frozen berries, like with these Raspberry White Chocolate Blondies. Here, the berries are filled throughout the cake and also form a lovely topping! Plus, the fresh strawberries are juicy and keep the cake moist, and the sugar on top makes a light, crunchy crust. If you like strawberries, you will LOVE this cake!

Even if you don’t have fresh strawberries, I’m sure this cake would also be fantastic with blueberries, raspberries, or blackberries! If you do substitute a different kind of berry, let me know in the comments below! I’d love to hear about your variations!

Fresh strawberry cake, step by step

Check out this video for a complete step-by-step. Basically, if you can use a hand mixer and a spatula, you can make this cake! You’ll also need a couple bowls, and a grater for your lemon zest, but other than that it’s SO simple and easy:

  1. Cream together butter and sugar
  2. Mix in eggs, lemon zest, vanilla, and buttermilk
  3. Fold in flour, baking powder, and salt
  4. Fold in strawberries
  5. Spread into pan, top with more strawberries and sugar, and BAKE!

Easy as that! You got this!

fresh strawberry cake

Fresh Strawberry Cake

How to make the best homemade strawberry cake from scratch with fresh strawberries, buttermilk, lemon zest, and a crunchy sugar topping! Quick easy recipe!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert, Snack
Cuisine :American, French
Servings: 8 slices
Recipe Source: Chenée Lewis

Ingredients

Instructions

  • Preheat oven to 350°F. Grease and flour an 8-inch round cake pan and line with parchment paper.
  • Remove 2 tbsps from the sugar and reserve for later.
  • In a large bowl or the bowl of a stand mixer, cream butter and remaining sugar for 2-3 minutes until light and fluffy.
  • Add in eggs one at a time, followed by lemon zest, vanilla, and buttermilk and mix well after each addition.
  • In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into wet ingredients with a rubber spatula until just barely combined.
  • Fold in two-thirds of strawberries, reserving other third.
  • Pour the batter into prepared cake pan and smooth. Top with reserved strawberries, and then sprinkle with reserved sugar.
  • Bake for 45-50 minutes or until a toothpick in the center of the cake comes out clean.
  • Allow to cool in pan for 30 minutes and then transfer to a wire rack to cool completely.
  • Dust cooled cake with powdered sugar, if desired.

Video

Nutrition Disclaimer
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Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

If you like this Fresh Strawberry Cake, I definitely recommend my Orange Rosemary Olive Oil Cake. It’s a soft, moist cake that has fantastic flavors and a subtle sweetness. Happy baking!

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