Spring Strawberry Cake

Spring Strawberry Cake.

If you don’t mind me saying so, it is a thing of beauty.

If you’re not ready for spring, this cake should do the trick. It will magically get you in the mood for sunny days, crisp weather, blue skies, and sweet, sweet strawberries.

This recipe is quick and easy to put together. It’s a bit like strawberry shortcake but all in one pan. Simple and elegant enough for guests but also great just by itself with tea for breakfast….um, I mean dessert.

Here’s what you need:

Strawberries, Flour, Sugar, Butter, Egg, Baking Powder, Salt, Milk, and Vanilla

Click here for a Spring Strawberry Cake Shopping List

Preheat the oven to 350 degrees.

Like most cakes and baked goodies, we begin by sifting the dry ingredients together.

Using a sifter or fine mesh strainer, sift 1 1/2 cups of flour with 1 1/2 teaspoons baking powder…

and 1/2 teaspoon salt.

Sifting not only removes any lumps but it also helps lighten the dry ingredients and evenly distributes the baking powder which makes the cake rise. It’s an important step so don’t skip the sifting.

In a large bowl or mixer, combine 6 Tablespoons of softened, room temperature butter (unsalted butter, please) with 1 cup of sugar.

6 Tablespoons is 3/4 of a stick of butter. Use some of the extra butter remaining in the stick to liberally grease a standard 10 inch pie pan.

Back to the mixer, mix the butter and sugar on medium high speed until it is pale yellow, light, and fluffy, about 3 minutes. Don’t forget to scrape down the sides and bottom to get everything combined.

Add 1 egg and 1/2 cup whole milk.

For great flavor, add 1 teaspoon of real vanilla extract.

Mix again on medium speed until all of the wet ingredients are thoroughly combined with the butter and sugar.

With the mixer on the lowest speed, slowly add the flour mixture to the wet ingredients. Mix only until the flour is incorporated. Do not over-mix.

Spoon the cake batter into the buttered pie plate and smooth the top to make an even layer.

Wash and dry 1 pound of fresh strawberries. It is very important that the berries be dry or your cake will get soggy. Cut the stems off and cut each strawberry in half.

Arrange the berries cut side down on top of the batter. Get the strawberries as close as possible so you can use them all.

I did have a few extras but I was happy to eat them. No evidence of leftovers.

Sprinkle the top of the berries with 1 Tablespoon of sugar.

Bake the cake at 350 degrees for 10 minutes then turn the oven down to 325 degrees and continue to bake for 45 minutes more.

The cake is done when it is puffed up, golden brown, and a toothpick inserted into the cake part (not a berry) comes out clean.

Allow the cake to cool in the pan on a wire rack.

This cake is not too sweet so if you want to get really crazy, a nice big dollop of whipped cream or cool whip might be in order.

This great thing about this recipe is that it is totally adaptable to any kind of fruit that you like. Cherries, raspberries, blackberries, and blueberries would all be wonderful. I might also experiment with pears. Pick your favorite or mix and match!

Think spring! Think strawberries! Think cake!

Here’s the recipe: Adapted from Martha Stewart

Spring Strawberry Cake

Share This


21 Responses

  1. HO BOY! that is beautiful alright, dang! talk about tasty/gorgeous/awesome! Let me consider the vegan options here 🙂

  2. Now Claudia, this is one FINE CAKE!!! And you gave me a taste already. Actually easy to make for non bakers like I am. A couple of pieces with whipped cream or cool whip, a strong cup of French Roast Coffee in the afternoon and then a couple of hours later one of your savory delicious juicy PORK ROASTS!

  3. mmmmmmyum, I think I see this in my immediate future. Early English strawberries hv just hit the shops so a visit to the supermarket tomorrow. Thanks.

  4. I am so glad to have found you! I’ve been drooling all over my keyboard today. Thank you, Thank you, Thank you for taking the time to post wonderful recipes with pictures, shopping lists and taking the time to make it so easy for us to print recipes. I hope a cookbook is in your future!

  5. THAT is a thing of beauty!!! Lolo and I are drooling over the photos….should have got a warranty on my mac. 🙂
    Can I make this if I don’t have a fancy smancy mixer like you????
    It would be easier if you just came and made it for me.

    1. You don’t need any stinkin’ mixer! My grandma, who was probably the best baker I’ve ever known, never owned an electric mixer. You can use a hand held mixer or some good old elbow grease. This really is an easy cake so the mixer shouldn’t be an issue at all. If you’re mixing by hand, just be sure your butter is nice and soft. In Florida this time of year, that shouldn’t be a problem.

  6. Gotta let you all know. If you haven’t made this yet, do it! You won’t be disappointed. Made this last night and it is DEELISH X infinity! I personally like it better than strawberry shortcake.

  7. Hi Claudia!

    Wouldn’t this be a great Valentine’s desert, since the strawberries look like hearts?

    ps – The bunnies think I should make it with carrots, but I have not agreed. To compensate, I have promised them extra treats, sans cake. (Maybe they’d like the strawberry stems. Reminds me of my very first rabbit, Buffy, who would pluck grapes off the stems and eat the stems first!)

Leave a Reply

Your email address will not be published. Required fields are marked *

More MMMeals

Related Posts

Cranberry Port Sauce

Hi Friends! How is it possible that Thanksgiving is in 3 days? What happened to October? So, we’re getting in right under the wire with

Hatch Chile Chicken Enchiladas

Hatch Chile Season has come and almost gone so I thought I’d better get back to Idiot’s Kitchen to evangelize about these awesome, seasonal peppers.

Remembering Cody

Dear Friends, I hope you will permit me a moment of remembrance for a dear friend to me and to Idiot’s Kitchen. My friend Cody