Fresh Strawberry Cake
In short: A soft, buttery single-layer cake topped with halved fresh strawberries and a crisp sugar crust. Best in strawberry season. It takes about 1 h 15 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 255 kcal
When strawberries are at their peak, this is a simple way to use them. A soft butter cake batter is spread in a springform pan, the berries are pressed into the surface, and a sprinkle of sugar bakes into a thin, crisp crust. The fruit softens and bleeds into the crumb around it. Serve the cake warm or cool, plain or with whipped cream, on the day it is baked or the next day.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 cm (9 inch) springform pan and line the bottom with parchment paper.
- Whisk the flour, baking powder and salt together in a bowl.
- Beat the butter, 150 g of sugar and the lemon zest with an electric mixer for 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Fold in the flour mixture in three additions, alternating with the milk and ending with flour. Mix until just combined. The batter will be thick.
- Spread the batter in the pan and level the top. Arrange the strawberries cut-side up on top, pressing them in lightly, and sprinkle with the 2 tablespoons of sugar.
- Bake for 45 to 55 minutes, until golden and a skewer inserted into the cake between the berries comes out clean.
- Cool in the pan for 15 minutes, then release the ring. Serve warm or at room temperature.
Tips
- Pat the berries dry and keep them cut-side up so their juice does not flood the batter.
- Raspberries, blueberries or sliced peaches and plums can replace the strawberries. Add 5 to 10 minutes to the baking time if you use frozen fruit.
Questions and answers
Can I use frozen strawberries?
Yes, but do not thaw them. Pat off any ice, use small whole berries or halves and add 5 to 10 minutes to the baking time.
How do I store strawberry cake?
Keep it covered at room temperature for 1 day. After that, refrigerate it for up to 4 days and let it come to room temperature before serving.
Why do the berries sink?
Heavy berries sink in a thin batter. This batter is thick, and pressing the berries into the surface keeps most of them near the top.
How long does it take to make Fresh Strawberry Cake?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Fresh Strawberry Cake?
About 255 kcal per serving, with 4 g of protein, 35 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 155 mg |
Estimated values, calculated from the ingredients.
