Homemade Fresh Strawberry Cake

This delicious Strawberry Cake is tender and moist and absolutely loaded with fresh strawberries. It’s an easy one-layer cake served with vanilla bean whipped cream.

This simple strawberry cake has a moist and tender crumb loaded with fresh strawberry flavor. It’s reminiscent of strawberry shortcake and it’s the perfect way to celebrate strawberry season. Serve it at your next holiday event, brunch, or for a weeknight treat.

Also, this single-layer cake requires no fancy decorating or frosting in order to impress. Simply serve it topped with delicate whipped cream studded with vanilla beans for an easy yet beautiful presentation.

Looking for more fruity sweet treats? Try these decadent Strawberry Cinnamon Rolls, this delicate Blackberry Almond Cake, or these moist Blueberry Buttermilk Muffins.

Ingredients

Key Ingredient Notes

Flour – all-purpose flour creates a tender but sturdy crumb that can hold up to all the strawberries packed inside.

Granulated Sugar – white sugar provides just enough sweetness.

Baking Powder – gives the cake rise. Note, this is not baking soda and cannot be interchanged.

Oil – using oil instead of butter creates a very moist cake that can bake long enough to fully cook the strawberries without drying out. I like to use canola oil but vegetable oil will work.

Strawberries – plump fresh strawberries are the star of the show here. They’re stuffed in the middle and on top so that they are in every bite.

Vanilla Bean Paste – I like to use vanilla bean paste in the whipped cream for this recipe. The paste has a more intense flavor and the little specks of vanilla throughout look pretty. Vanilla extract can be substituted.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

Tip: Don’t skip lining the bottom of the pan. The cake will stick without it. To help the parchment stay in place, grease the bottom and sides of the pan before adding the parchment.

Step 2:

In a bowl, whisk together flour, sugar, baking powder, and kosher salt.

Step 3:

In a large mixing bowl, whisk together whole milk, canola oil, eggs, and vanilla extract.

Step 4:

Add the dry ingredients to the wet ingredients and mix just until they come together.

Step 5:

Pour half of the cake batter into the bottom of the prepared pan and spread it out into an even layer.

Step 6:

Nestle half of the strawberry halves, cut side down, on top of the batter.

Step 7:

Then, pour in the rest of the cake batter and spread it out to cover the strawberries.

Step 8:

Finally, top the batter with the other half of the strawberries cut side down.

Tip: It’s ok if the strawberries on top touch some of the strawberries underneath. The cake will expand into the spaces and create layers.

Step 9:

Bake the cake for 50 to 60 minutes or until the edges are lightly browned and a toothpick comes out with a few moist crumbs.

Step 10:

Allow the cake to cool in the pan for 20 minutes.

Then, run a knife around the edges before releasing the pan. Continue allowing the cake to fully cool.

Step 11:

When you’re ready to serve the cake, make the whipped topping.

In a large bowl, using an electric mixer on high speed, whisk together heavy cream, powdered sugar, and vanilla bean paste until medium peaks form.

Tip: Medium peaks mean that when the beaters are pulled out the whipped cream forms peaks that are slightly bent over. Avoid overmixing the whipped topping to keep it nice and creamy.

Step 12:

Slice and serve the cake with the whipped cream. Enjoy!

Tip: Serve fresh strawberries on the side.

Tips & Tricks

• For an even batter, use room-temperature eggs and milk.
• On the other hand, be sure the heavy cream is cold when beating it to ensure it whips up.
• To avoid overbaking, pull the cake from the oven when a toothpick comes out of the center with a few moist crumbs on it.
• Be sure to carefully run a knife around the edges before releasing the pan. This will prevent any stuck spots from tearing.

Substitutions & Variations

• For a different presentation, sprinkle the top of the cake with powdered sugar. You can still serve the vanilla whipped cream with it.
• Add 1/2 teaspoon of almond extract to the batter for an almond flavor.
• Serve this homemade strawberry cake with vanilla ice cream.

Storage Instructions

Storage

Store the cake covered at room temperature for 1 to 2 days. For longer storage, place it in an airtight container in the fridge for 4 to 5 days.

Keep the whipped cream in an airtight container in the fridge for up to 3 days. However, it may start to collapse and release liquid sooner so for the best results make the whipped topping fresh when serving the cake.

Freezing

Strawberry cake can be frozen after cooling completely. Wrap the cooled cake in plastic wrap and then in aluminum foil for the best results. Freeze for up to 3 months.

Fully thaw the cake in the fridge overnight before serving.

Frequently Asked Questions