Strawberry Cake

by Sabrina Snyder

Published on Last updated

2 Comments

10 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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Strawberry Cake with a moist vanilla cake base from scratch, finished with a strawberry topping made with fresh strawberries and sugar. 

This simple Cake Recipe is great for a birthday, Valentine’s, or any occasion that needs delicious, pretty dessert. For more amazing strawberry recipes, try my Strawberry Shortcake and Fresh Strawberry Pie.

Sabrina’s Strawberry Cake Recipe

Homemade Strawberry Cake is perfect for the summer when strawberries are at their freshest. But really you can make it any time of year. Since most grocery stores get strawberries imported year-round, I’ve been known to make this simple cake even in the middle of winter. It’s one of my favorite dessert recipes because the strawberry topping doesn’t take a lot of time, but it makes the cake stand out and adds so much flavor. As the cake bakes, the sugar and juice from the strawberries seep into the batter, making it even more flavorful!

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Dinner, then Dessert

Strawberry Cake

Strawberry Cake with a moist vanilla cake base from scratch finished with a strawberry topping made with fresh strawberries and sugar. 
Yield 10 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Whole cake on wooden 1serving tray.
PrintRate

Ingredients
 

Vanilla Cake:

  • 6 tablespoons unsalted butter , softened
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk

Strawberry Topping:

  • 1/2 cup sugar
  • 2 cups strawberries , hulled and halved
  • 2 tablespoons coarse sanding sugar

Instructions

  • Preheat oven to 325 degrees and spray a 9″ springform pan with baking spray.
  • To your stand mixer add butter and sugar on medium speed, then raise to high speed for 2 minutes.
  • Add in egg, vanilla extract, lemon zest, lemon juice and beat until well blended.
  • Sift together flour, baking powder and salt.
  • Add the flour mixture to the stand mixer in alternating amounts with the milk until just combined.
  • Spread the batter evenly in your springform pan.
  • In a medium bowl add the strawberries and sugar and stir to coat.
  • Place the strawberries cut side down onto the top of the cake batter in a circular pattern.
  • Top with coarse sanding sugar.
  • Bake for 55-60 minutes or until the top is golden brown and a toothpick comes out clean.

Nutrition

Calories: 280kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 215mg | Potassium: 97mg | Fiber: 1g | Sugar: 35g | Vitamin A: 260IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 1mg

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Collage of preparing cake and whole baked cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I absolutely loved this recipe and so did my guests. I topped it with real whipped cream which I added lemon curd to. It was Fabulous-thanks Sabrina!

    Reply