Description

Easy Strawberry Cake with Fresh Strawberries is a soft, moist no-mixer dessert made with simple pantry ingredients and juicy fresh berries. Perfect for spring, summer, brunch, or an easy homemade fruit cake.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 teaspoon lemon zest, optional
1 1/2 cups fresh strawberries, hulled and sliced
1 tablespoon flour, for coating strawberries, optional
Powdered sugar, for dusting, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch cake pan with parchment paper.
Wash, hull, slice, and pat dry the strawberries. Lightly toss with 1 tablespoon flour if desired.
In a large bowl, whisk flour, baking powder, and salt.
In another bowl, whisk eggs and sugar until smooth and slightly pale.
Add milk, oil or melted butter, vanilla, and lemon zest. Stir until combined.
Add dry ingredients to wet ingredients and mix gently until just combined.
Fold in most of the strawberries, reserving some for the top.
Pour batter into the pan and spread evenly. Arrange remaining strawberries on top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving, if desired.

Notes

Pat strawberries dry to avoid excess moisture. Do not overmix the batter, or the cake may become dense. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freeze slices for up to 2 months.