Easy Strawberry Summer Cake Recipe

This Strawberry Summer Cake is moist and delicious, with a sprinkling of sugar on top of the cake to give it a nice crunchy crust.

I ran across the beautiful pictures at Milk & Honey and decided this would be the perfect way to use up the strawberries I had leftover 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 or vanilla ice cream to make it extra delicious.

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Easy Strawberry Summer Cake Recipe

Yield: 1 10" round cake

This Strawberry Summer Cake is moist and delicious, with a sprinkling of sugar on top of the cake to give it a nice crunchy crust after it bakes.

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Ingredients

• 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)

Instructions 

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

Amy @ Mom Spark

For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.