There is something about baking a simple cake that makes an ordinary day feel more intentional. It does not have to be a birthday or a celebration. Sometimes you just want your kitchen to smell warm and sweet for no particular reason.
This strawberry cake is soft, buttery, and lightly sweet, with fresh strawberries baked right into the top. As it bakes, the berries settle into the batter and release their juices, creating a slightly jammy layer that feels special without being overly rich. It is the kind of cake that looks beautiful but does not require complicated steps or fancy ingredients.
Even in the middle of winter, when everything outside feels gray and slow, this cake brings a little brightness back into the kitchen. It pairs perfectly with coffee in the afternoon or a scoop of vanilla ice cream after dinner. It feels fresh, but still comforting.
Serves 8–10
INGREDIENTS
•1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 6 tbsp unsalted butter, softened
• 1 cup sugar • 1 egg
• 1 tsp vanilla extract
• ½ cup milk
• 2–3 cups fresh strawberries, hulled and halved
• 2 tbsp sugar (for topping)
INSTRUCTIONS
Preheat oven to 350°F.
1. Grease a 9-inch cake pan or deep pie dish.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add egg and vanilla and mix until combined.
5. Slowly mix in dry ingredients, alternating with the milk, just until smooth. The batter will be thick.
6. Spread batter into prepared pan.
7. Arrange strawberries on top, cut side down, pressing them slightly into the batter.
8. Sprinkle the extra 2 tablespoons of sugar over the top.
9. Bake 50–60 minutes, until golden and a toothpick comes out clean. Let cool before slicing.
10. Serve warm or at room temp 🤍
Tips From B’s Kitchen
• Use room temperature butter and egg so the batter mixes smoothly and bakes evenly.
• Don’t overmix once you add the flour. Stir just until combined to keep the cake soft and tender.
• Gently press the strawberries into the batter so they settle without sinking completely.
• Add a little extra sugar on top for crunch. That final sprinkle gives a subtle crisp texture on the surface.
• Check the cake at 50 minutes since ovens vary. The top should be golden and a toothpick should come out clean.
• Let it cool before slicing so it sets properly and holds its shape.
• This cake tastes even better the next day. The strawberry flavor deepens slightly as it rests.
• P.S. –You can swap in other berries. Raspberries or blueberries work beautifully using the same method!
