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.
- 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
- 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.