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Fresh Strawberry Cake

Strawberry cake surrounded by strawberries

Cook time: 70 minutes 
Serves: 6-8

Print Recipe (PDF)


  • 1 lb fresh strawberries, tops removed, berries sliced in half 
  • 1.5 cups all purpose flour 
  • ½ tsp salt 
  • 1.5 tsp baking powder 
  • 6 tbs unsalted butter, at room temperature 
  • 1 cup granulated sugar, plus additional for dusting 
  • 1 egg 
  • ½ cup whole milk 
  • 1 tsp vanilla extract 


Preheat the oven to 350°. Butter the inside of a 9” cake pan. Set aside.

In the bowl of a stand mixer or using a hand held electric mixer, beat the butter and 1 cup sugar together until light and fluffy, 3-5 minutes. Blend in the egg, milk and vanilla until just combined.

In a separate bowl, whisk together the flour, salt and baking powder. With the mixer running slowly add the dry ingredients to the butter mixture until just combined.

Transfer the cake batter to the buttered pan and arrange the strawberries over the entire surface, laying each berry cut side down. Dust the top of the cake with two spoonfuls of additional sugar.

Bake the cake on the center rack for 10 minutes before lowering the temperature to 325°. Bake until the center of the cake is set and the top is beginning to turn golden, approximately an hour.

Remove and allow the cake to cool completely in the pan before transferring to a plate and serving with freshly whipped cream.

From Season 4, Episode 3