Easy Fresh Strawberry Cake
This Easy Fresh Strawberry Cake is incredibly simple, yet so impressive and delicious. Quick enough to bake up any day, but lovely enough to serve for a Sunday brunch or small dinner party.
Servings: 8
Ingredients
- 1/2 cup unsalted butter , softened
- 1 cup + 2 tablespoons granulated sugar , divided
- 2 large eggs
- 1 teaspoon vanilla
- 1 & 1/3 cups all-purpose flour , spooned and leveled
- 1 & 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1 pound strawberries , stems removed, halved (quartered if they’re huge)
Instructions
- Preheat oven to 350 degrees F. Lay some parchment paper in the bottom of a 9-inch cast-iron skillet (or coat with nonstick cooking spray.)
- In a large bowl with an electric mixer, beat butter and 1 cup of the sugar together until combined and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition. Add in the vanilla.
- Add in the flour, baking powder, and salt, beating just until combined, scraping down the sides of the bowl if necessary.
- Add in the sour cream and combine.
- Fold in the strawberries.
- Spread the batter into the prepared skillet (see note below if you don't have a cast iron skillet); sprinkle evenly with the remaining 2 tablespoons sugar.
- Bake until a tester inserted in the center comes out clean, about 40 minutes.
- Let cool, serve, and enjoy!
Video
Notes
Cast Iron Skillet vs. Baking Dish. If you don't own a 9-inch cast iron skillet, no worries, there are ways around it. This cake can be made in a regular skillet or baking dish. However, if you bake it in something that isn't 9-inches around and 1 1/2 inches deep, you'll need to adjust the baking time. For instance, a 10-inch skillet or 9x9 square baking dish will have more surface area for the cake to cook, so it will it probably be done sooner. Check it with a tester 5 to 10 minutes earlier then the recipe is written and keep checking until the tester comes out clean.
Don't skip the sugar on top! I mean, you can. But I really wouldn’t This cake doesn’t have any frosting or icing, and while it’s still very delicious without the sprinkle of sugar, those two tablespoons really finish it off and take it to another level in flavor and texture.
Try a different berry. I've made this cake with blueberries, blackberries, and raspberries. I've even made it with a combination - all delish!
Fresh vs. Frozen Berries. We really prefer this cake with fresh berries for their texture and flavor, but you can use frozen berries, thawed first and patted dry to avoid excess moisture.
Nutrition
Calories: 350kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 108mg | Potassium: 212mg | Fiber: 2g | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 33.5mg | Calcium: 66mg | Iron: 1.5mg