This Strawberry Cake recipe is made from scratch with basic ingredients but is full of flavor!
Fresh strawberries are folded into a homemade buttery cake batter and baked into a moist and delicious dessert that will disappear faster than you can say, ‘seconds, please!’
- Flavor: Bursting with naturally sweet, fresh strawberry flavor, this made-from-scratch cake doesn’t need frosting.
- Skill level: Even beginner bakers can feel like pastry chefs with this simple recipe!
- Serving suggestions: Homemade strawberry cake is delicious as an afternoon snack or a post-BBQ treat with homemade no-churn ice cream, whipped cream, strawberry sauce, or strawberry buttercream.
- Freezing: Strawberry cake freezes beautifully (see instructions for freezing below). So double up and freeze some for later!
Easy Ingredients in Strawberry Cake
Strawberries: Choose plump, bright red strawberries and chop them into small pieces. To use frozen strawberries, chop them once they’re thawed and pat them dry with a clean paper towel before using. Be sure to drain well after chopping.
Cake Batter: No need to run out for a cake mix for this recipe! Basics like flour, sugar, eggs, milk, and butter are likely already on hand!
Favorite Sweet Variations
- If you don’t have lemon juice, you can add ½ teaspoon of white vinegar to the milk and wait about 5 minutes. This will give the cake a rich buttermilk flavor!
- Before baking, sprinkle some toasted sliced almonds and chocolate shavings on top for a little extra crunch and visual appeal.
- Make a mixed berry cake with blueberries or raspberries. Or how about a strawberry banana cake?
- Be sure to cut any fruit you are using into similar-sized pieces.
Storing Leftovers
- Leftover strawberry cake can be kept covered at room temperature until the next day or in the refrigerator for up to 3 days.
- Freeze a cooled cake (or portions) by wrapping in parchment paper and placing in a zippered bag or an airtight container. This easy strawberry cake recipe can be frozen for up to one month. Thaw at room temperature.
Extra Strawberries?
Did you make this Strawberry Cake? Be sure to leave a rating and comment below!
Strawberry Cake
Moist, sweet, and bursting with fresh flavor this strawberry cake is the ultimate summer treat.
Prevent your screen from going dark
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Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
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Whisk flour, baking soda, salt, and cinnamon in a large bowl. Set aside.
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In a small bowl, combine sugar, milk, melted butter, egg, lemon juice, and vanilla.
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Add the zest and strawberries to the flour mixture and gently mix.
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Add the milk mixture to the flour mixture and stir with a spatula until combined.
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Spread the batter into the prepared pan.
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Top with strawberry slices if desired. Bake 40-45 minutes, or until a toothpick comes out clean.
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Cool and serve with ice cream.
- Bring ingredients to room temperature, and use unsalted butter for best results.
- Be sure to toss the berries in the dry mixture to coat. This will prevent them sinking to the bottom of the pan.
- Gently combine the wet and dry ingredients with a mixing spoon just until mixed, do not overmix or use a beater.
- Cool completely before storing in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Calories: 208 | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 207mg | Potassium: 69mg | Fiber: 1g | Sugar: 21g | Vitamin A: 223IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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