Summer Strawberry Cake Recipe

Name: Summer Strawberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached all purpose flour; 3/4 cup white whole wheat flour; 1 1/2 teaspoons baking powder, sifted.; 8 tablespoons unsalted butter, softened; 1 cup superfine sugar; 1.5 teaspoons vanilla bean paste or pure vanilla extract; 1 large egg; 1/2 cup buttermilk; 10-12 ounces hulled strawberries, cut in half; 2 tablespoons superfine sugar (or lavender or vanilla sugar); 1/4 teaspoon kosher salt

Servings: persons

3/4 cup unbleached all purpose flour
3/4 cup white whole wheat flour
1 1/2 teaspoons baking powder, sifted.
8 tablespoons unsalted butter, softened
1 cup superfine sugar
1.5 teaspoons vanilla bean paste or pure vanilla extract
1 large egg
1/2 cup buttermilk
10-12 ounces hulled strawberries, cut in half
2 tablespoons superfine sugar (or lavender or vanilla sugar)
1/4 teaspoon kosher salt

1
["Preheat the oven to 350u00b0F. Butter or spray with vegetable oil (I used Baker's Joy spray) 9-inch cake pan.", "In a medium bowl, whisk together the flours, baking powder and salt and set aside.", "Using an electric mixer or electric beaters, cream the butter, sugar and vanilla paste together until light and fluffy, between 2-3 minutes. Add the egg and beat on low until just incorporated. On low speed, add a small amount of the flour mixture, alternating with a small amount of the buttermilk until well mixed.", "Transfer to prepared cake pan. Press the strawberry halves cut side down in whatever arrangement looks good, easiest to have large halves radiate out from the middle to smaller ones. Sprinkle on top of the fruit with 2 TB. sugar (or flavored sugar of your choosing).
2
Bake for 10 minutes at 350 degrees, then reduce the oven temperature to 325 degrees. Bake 50-55 minutes more until top of cake is lightly browned and cake tester comes out clean. Let cool completely then run a slim knife to release from cake pan.", "Cake can be stored on the counter for several days, covered in a cake stand or with a loose plastic wrap."]

908

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup unbleached all purpose flour, 3/4 cup white whole wheat flour, 1 1/2 teaspoons baking powder, sifted., 8 tablespoons unsalted butter, softened, and more.

Yes, Summer Strawberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Strawberry Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions