Name: The BEST STRAWBERRY CAKE EVER
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup unsalted butter, softened; 2 large eggs; 2 cups hulled and sliced strawberries; 1 teaspoon vanilla extract

Imagine sinking your teeth into a moist and fluffy cake, bursting with the sweetness of fresh strawberries. The aroma of butter and vanilla wafts through the air, transporting you to a place of comfort and warmth. This is the BEST STRAWBERRY CAKE EVER, a classic comfort dish that never fails to impress. With its tender crumb and vibrant flavor, it’s the perfect treat for any occasion.

If you’re looking for more ways to indulge in the sweetness of strawberries, be sure to check out our Related Recipe for a refreshing strawberry sorbet that’s perfect for hot summer days.

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2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup unsalted butter, softened

2 large eggs

2 cups hulled and sliced strawberries

1 teaspoon vanilla extract

Why This Recipe Works

This recipe uses a combination of all-purpose flour and granulated sugar to create a tender and sweet crumb.
The addition of baking powder ensures that the cake rises to perfection, giving it a light and airy texture.
The use of unsalted butter and vanilla extract adds a rich and creamy flavor to the cake.

Key Ingredients

When it comes to making the BEST STRAWBERRY CAKE EVER, the quality of your ingredients matters. For the best results, be sure to use:

High-quality all-purpose flour that is fresh and has not been sitting in your pantry for too long. King Arthur Flour is a great option.

Recipe Courtesy of Our Kitchen

The BEST STRAWBERRY CAKE EVER

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup unsalted butter, softened

2 large eggs

2 cups hulled and sliced strawberries

1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until it’s creamy. Add the eggs one at a time, beating well after each addition.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat just until combined.

Gently fold in the sliced strawberries and vanilla extract. Divide the batter evenly between the prepared pans and smooth the tops.

Storage & Reheating

Once the cake is completely cool, you can store it in an airtight container at room temperature for up to 3 days. To reheat, wrap the cake in foil and bake in a preheated oven at 350°F (180°C) for 5-7 minutes, or until warmed through.