Easy Strawberry Summer Cake Recipe

Easy Strawberry Summer Cake Recipe
I ran across the beautiful pictures at Milk & Honey and decided this would be the perfect way to use up the strawberries I had left over from making freezer jam. May I just say that I hate my stupid oven. It can run anywhere from 100 to 200 degrees hotter than it should, then when I made this cake, I pulled it out after an hour in the oven and it was a lukewarm batter. Bah! This is why I don’t bake very often, my oven is so frustrating.

I thought that it was delicious, but I have come to discover that I prefer strawberries uncooked. If I make this again I would probably switch it to raspberries instead. The batter was moist and delicious, and a sprinkling of sugar on top of the cake gives it a nice crunchy crust after it bakes. You will want to serve this with either whipped cream of vanilla ice cream to make it extra delicious. Ready for the recipe?

Strawberry Summer Cake

Yield: one 10" round cake


6 tablespoons unsalted butter, softened, plus more for pie plate

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

1 pound strawberries, hulled and halved

whipped cream, for garnish (optional)


1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.