Strawberry cake has been on my mind ever since the first berries started to ripen in my garden. There is nothing like the taste of a just-picked, perfectly ripe strawberry, warm from the sun. Especially after having to make do with imported berries over the winter. Fresh local berries make you remember the way strawberries are supposed to taste. Sweet, juicy and intensely flavourful.
Where we live, the strawberry crop was quite early, and my June bearing plants are already finishing up in May. We love eating them right off the plant when we’re working in the garden. And so do the birds. So I thought I should make this strawberry cake before they’re all gone. The strawberry growing season is pretty brief for us.
I almost always make strawberry shortcake, but this time I was looking for something a little different. We don’t usually have desserts unless we have company. But it’s nice to have a sweet treat around for snacking on once in a while.
A special friend’s birthday was the perfect reason to make that cake. I went looking online for inspiration. And it surprised me to see that most strawberry cake recipes have red jello powder in them, or used strawberry jam. I wanted to use fresh strawberries, so when I finally came across this strawberry cake from my Martha Stewart Living Cookbook, I was happy. The only change I made was to substitute coconut milk for the milk, but you can use milk instead.
Strawberries are a tasty way to get your vitamin C. They are high in that vitamin, as well as many minerals. Check out all the nutritional data on strawberries here: Strawberries 101.
If you’re looking for some more strawberry baking inspiration, try Strawberry Rhubarb Muffins. Strawberries are delicious in salads, too. Check these ones out: Strawberry Caprese Salad, or Strawberry Kale Salad.
This pretty cake is delicious on its own, or you can serve topped with whipped cream or with a scoop of vanilla ice cream.
Strawberry Cake
Ingredients
- 6 Tbsp unsalted butter softened, plus more for the pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 Tsp baking powder
- 1/2 tsp salt
- 1 cup plus 2 Tbsp sugar
- 1 large egg
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 pound strawberries hulled and halved
Instructions
- Preheat oven to 350°
- Lightly butter a 10-inch pie plate.
- Sift the flour, baking powder and salt together in a bowl.
- Put the butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Reduce speed to medium-low, mix in the egg, milk, and vanilla.
- Reduce speed to low, gradually mix in the flour mixture.
- Transfer the batter to the buttered pie plate.
- Arrange the strawberries on top of the batter, cut sides down and as close together as possible. Sprinkle the remaining 2 tablespoons sugar over the strawberries.
- Bake the cake for 10 minutes. Reduce the oven temperature to 325 degrees.
- Bake until the cake is golden brown and firm to the touch, about 1 hour. Let cool in the pie plate on a wire rack.
- Cut into wedges.
- The cake can be stored at room temperature, loosely covered, for up to 2 days.
Nutrition
Nothing like a strawberry cake with a glass of chilled wine …well that’s my fav combination 🙂 I’m loving the idea of adding coconut milk to the batter n will try this soon.
Molly, a glass of chilled wine with this cake would be perfect!
What a beautiful way to use strawberries, this makes a delicious dessert!
It is delicious, Narelle, and really simple to make, too!
I always make strawberry shortcake, too! However, this cake is so elegant and looks delicious. I have to give this a try. I think topped with homemade whipped cream would be perfect.
Hi Tiffany, yes homemade whipped cream does make this perfect!
I am obsessed with all things strawberries. This cake is gorgeous and looks delicious!!
Sam, I’m with you on all things strawberry! Thank you and this really is a delicious cake.
This cake looks so tasty. It reminds me of summer….and fresh berry season. CANNOT wait. This would be a great brunch item for the weekend too.
Gloria, I can’t wait for spring strawberries, too. And’ this is a perfect brunch cake!
Ah, this looks lovely! Strawberries make for such a lovely flavour, especially when you choose to avoid using (in my opinion!) overly sweet jello and jams. Thank you for sharing this recipe!
Thanks, Riz. Strawberries don’t need any help to shine, do they?
A slice of this strawberry cake with a scoop of vanilla ice-cream and I’m in heaven!
I agree with you there, Marisa! I need to make this again asap! 🙂
I know that this cake would be delicious because the strawberries roast somewhat while the cake is baking, right? I love roasted strawberries. I am looking forward to trying your recipe. Martha Stewart always has lovely recipes in her books. Thanks for sharing, Colleen! ??
Hi Denise, yes the strawberries on top are roasting while the cake is baking, so good!
Strawberries are one of my favorite fruits and I am always looking for different recipes to highlight this berry. This looks like an easy cake to make and perfect for weekend gatherings with friends and family. Thanks for sharing Colleen ♥
Hi Maria, I love strawberries, too, and this really is an easy, but tasty cake!
Christina, Thanks so much for including my recipe in your round up of amazing looking desserts!