Strawberry Cake

I rarely bake cakes since my husband and I don’t need an entire cake laying around the house, even though we could totally polish one off. Since my mother-in-law, brother-in-law, and their friends came to visit this weekend I was excited to bake a cake for their visit. It’s always difficult to decide what to bake since I have so many items on my to-bake list. I wanted something that was light, fruity, and required basic ingredients. Well, this strawberry cake definitely fit the bill!

I was glad I decided on this particular cake since everyone really enjoyed it. It was very easy to make and the end result looks beautiful. I loved how the sliced strawberries peeked through the top of the cake. I served it with Cool Whip since I didn’t want to put a heavy frosting on such a light cake. The result was delicious!

Strawberry Cake

Servings 10 serve


  • 6 tablespoons unsalted butter at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries hulled and sliced
  • 2 tablespoons turbinado sugar for sprinkling on top of cake


  • Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
  • Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.
  • Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
  • Bake cake for 10 minutes at 350 degrees. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.
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