Fresh Strawberry Cake is a moist and fluffy cake filled and topped with fresh strawberries, baked to perfection, drenched in a sweet warm milk mixture, and dusted with confectioners’ sugar. It’s a refreshing and delightful treat that is not just for the summertime! Enjoy a piece with a cup of coffee, as a snack, or as a dessert. Try my Strawberry Dump Cake for another dessert with fresh strawberries.

Whole Fresh Strawberry Cake on a White Plate with Strawberries in the Background.

Ingredients & Substitutions

Strawberries: I used fresh strawberries, washed, hulled, and diced. You could also use frozen strawberries that have been thawed.

Baking Powder: Be sure the baking powder is fresh for the best results.

Topping: The combination of milk, unsalted butter, and sugar is poured over the baked cake, saturating it, for a super moist crumb and added sweetness.

Steps for Making a Fresh Strawberry Cake by Poking Holes, Pouring Topping, and then Unwrapping.

Can I Add a Glaze to the Cake?

Yes, you could add a glaze to the cake. In fact, we did test this strawberry cake with and without the glaze. Taste testers agreed that the glaze did not add any spectacular flavor; the cake is delicious enough without it. However, if you do add a glaze, I recommend drizzling it over the cake while it is still warm.

Gluten-Free Strawberry Cake

You can use a good 1:1 gluten-free flour blend in place of all-purpose in this recipe.

Dairy-Free Strawberry Cake

If you are looking for a dairy-free option, simply leave off the milk mixture that gets poured on top.

Piece of Fresh Strawberry Cake on a White Plate with Strawberries in the Background.

Can I Use a Different Pan?

You could adjust to a larger size pan, just be aware that the cake will not bake up as tall and the baking time will decrease.

If you do not have a spring-form pan you can use an 8×8 or 9×9 cake pan. If you want to use a 9×13, the recipe will need to be doubled. Baking times will vary. Be sure to line the pans with parchment.

Piece of Fresh Strawberry Cake on a White Plate with Strawberries in the Background.

How to Store Fresh Strawberry Cake

To store strawberry cake, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container or cake carrier. If serving the cake within a day or two, leave it out at room temperature. For longer storage, the cake can be stored in the refrigerator for 3-4 days, but if not wrapped properly, the cake can dry out.

Can I Freeze Strawberry Cake?

Sure! To freeze the strawberry cake, follow these steps:

  1. Let the cake cool completely.
  2. Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.
  3. Label and date the packaging.
  4. Place the cake in the freezer to store for up to 2-3 months.
  5. When ready to enjoy, let the cake thaw in the refrigerator overnight.
Whole Fresh Strawberry Cake on a White Plate with Strawberries in the Background.
5 from 2 votes

Fresh Strawberry Cake

Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Fresh Strawberry Cake is a moist and fluffy cake filled and topped with fresh strawberries, baked to perfection, drenched in a sweet warm milk mixture, and dusted with confectioners' sugar.

Ingredients

  • 1 cup (125 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs, room temperature
  • ½ cup (109 g) vegetable oil
  • 1 pound strawberries, washed, hulled, diced (about 2 ¾ cups), divided

Topping

  • ½ cup (122.5 g) whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • confectioners' sugar, for dusting

Instructions

  • Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
  • In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
  • To a small bowl, add eggs and oil. Stir until well combined.
  • Add the eggs and oil mixture to the flour mixture, mixing until combined.
  • Set aside ½ cup of strawberries. Fold the rest of the strawberries into the batter until coated.
  • Pour the batter into the lined pan and top with the reserved ½ cup of strawberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.

Topping

  • In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
  • Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
  • Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
  • Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.
  • Dust the cake with confectioners sugar before serving. Enjoy!

Notes

See the post for gluten-free, dairy-free, storage and freezing instructions, and pan-size options.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

This recipe is based on Apple Cake by themodernnonna on Instagram.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Made this today!! Added a splash of vanilla to the egg/oil before incorporating into the dry ingredients and again in the cooled milk soak. It’s delicious!

    1. This is what is says in the post:
      Can I Use a Different Pan?
      You could adjust to a larger size pan, just be aware that the cake will not bake up as tall and the baking time will decrease.
      If you do not have a spring-form pan you can use an 8×8 or 9×9 cake pan. If you want to use a 9×13, the recipe will need to be doubled. Baking times will vary. Be sure to line the pans with parchment.

  2. Hello,
    I would like to double the recipe. But, would I put 6 eggs in?
    Thank you,
    E. Scheidel, Michigan

  3. I am making this cake for my granddaughter;s 2 year birthday. Ia there a different frosting (low in sugar) that I can use? The parents do not want ‘milk’ whipped cream.

Leave a Reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.