Fresh strawberry cake is moist and fluffy, full to the brim with sweet strawberries. It bakes up in a snap and is the perfect spring dessert.
A few years ago I was thumbing through an old Martha Stewart Magazine. My intention was to save the recipes that looked interesting and pitch the rest. I have a bad habit of keeping PILES of magazines for way too long. I always think that I am going to go through each one and cut out what I want and throw the rest away..Do you think I ever do?
Absolutely not ????
I made a “mental note” to make this particular cake that Martha featured in that month’s issue. It looked great and she commented that there were a few variations to the strawberries that she used and I stored this little nugget away for future use, a possible Easter Sunday cake.
As is customary for me, I forgot that mental note I made. That is until I came across a post from Two Peas and Their Pod. Right before my eyes was the fresh strawberry cake recipe that I had long forgotten! That day, I bought 2 pounds of strawberries, and when I got home from school, I made 2 of these cakes.
This fresh strawberry cake is a cinch to whip up, and I mean that.
A few tips:
- Take your time when mixing each ingredient to ensure a fluffier texture to the cake.
- Don’t skip the last step, when you sprinkle the top with Turbinado sugar. It makes the prettiest , sweetest crust on the top. I loved the way the strawberries just sink down in the cake. ????
- Make sure that all of your ingredients are at room temperature, especially the eggs, butter, and buttermilk. This ensures that the cake will rise properly.
You can serve the fresh strawberry cake warm, but I think it has the best flavor at room temperature, served with a little cloud of fresh whipped cream. It is good for 2 days under a glass dome, (to show off it’s beauty) if it lasts that long. We polished off one of the cakes that night and the other went with my husband to work the next day.
*An alternative to using fresh strawberries and baking it in a 10-inch springform pan is to use any other berry you like or have on hand and bake it in 2 smaller cake pans. Just keep an eye on them to make sure you don’t over bake them. I made another variation, using blackberries and blueberries, and it was great as well.
Here are the ingredients you will need to make the fresh strawberry cake:
6 tablespoons unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg, room temperature
1/2 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake