Fresh Strawberry Cake

Dairy-Free Strawberry Cake

If you are looking for a dairy-free option, simply leave off the milk mixture that gets poured on top.

Can I Use a Different Pan?

You could adjust to a larger size pan, just be aware that the cake will not bake up as tall and the baking time will decrease.

If you do not have a spring-form pan you can use an 8×8 or 9×9 cake pan. If you want to use a 9×13, the recipe will need to be doubled. Baking times will vary. Be sure to line the pans with parchment.

How to Store Fresh Strawberry Cake

To store strawberry cake, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container or cake carrier. If serving the cake within a day or two, leave it out at room temperature. For longer storage, the cake can be stored in the refrigerator for 3-4 days, but if not wrapped properly, the cake can dry out.

Can I Freeze Strawberry Cake?

Sure! To freeze the strawberry cake, follow these steps:

Let the cake cool completely.Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.Label and date the packaging.Place the cake in the freezer to store for up to 2-3 months.When ready to enjoy, let the cake thaw in the refrigerator overnight.

5 FROM 2 VOTES

Fresh Strawberry Cake

PREP TIME15MINUTES MINS

COOK TIME50MINUTES MINS

COOLING TIME15MINUTES MINS

TOTAL TIME1HOUR HR 20MINUTES MINS

Fresh Strawberry Cake is a moist and fluffy cake filled and topped with fresh strawberries, baked to perfection, drenched in a sweet warm milk mixture, and dusted with confectioners' sugar.

Ingredients

▢1 cup (125 g) all-purpose flour▢⅓ cup (67 g) granulated sugar▢2 ½ teaspoons baking powder▢½ teaspoon kosher salt▢3 large eggs, room temperature▢½ cup (109 g) vegetable oil▢1 pound strawberries, washed, hulled, diced (about 2 ¾ cups), divided

Topping

▢½ cup (122.5 g) whole milk▢2 tablespoons unsalted butter▢2 tablespoons granulated sugar▢confectioners' sugar, for dusting

Instructions

Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.

In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.

To a small bowl, add eggs and oil. Stir until well combined.

Add the eggs and oil mixture to the flour mixture, mixing until combined.

Set aside ½ cup of strawberries. Fold the rest of the strawberries into the batter until coated.

Pour the batter into the lined pan and top with the reserved ½ cup of strawberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.

Topping

In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.

Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.

Pour the milk mixture over the cake, making sure it fills the holes and covers the top.

Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.

Dust the cake with confectioners sugar before serving. Enjoy!

Notes

See the post for gluten-free, dairy-free, storage and freezing instructions, and pan-size options.