Goto strawberry cake

This recipe is originally from Martha Stewart. I modified it to my liking and it has now become my go-to recipe for a strawberry cake. It is a mix between a cake and a tart, which means you get to experience the deliciousness of both: crunchy crust with a moist, soft and cakey middle. It is loaded with strawberries, not too sweet and easy to prepare! It is important to use white sugar and beat it with butter for 3 minutes otherwise the strawberries might sink to the bottom and make the cake soggy. Good luck!


  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg
  • ½ cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved


  1. Preheat oven to 180 degrees, fan. Butter a 10-inch pie plate.
  2. 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.
  3. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix for another 3 minutes.
  4. Sift flour, baking powder, and salt together into the mixture. Reduce speed to low.
  5. 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.
  6. Bake cake 10 minutes. Reduce oven temperature to 165 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.



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