It’s strawberry season! Every year I try to make something new with fresh strawberries– last year it was jam (yum!) and this is the year of THE Strawberry Cake.
I think we all probably need cake. And it’s so darn good, we’ve made it twice this week.
For Mother’s Day, we made our moms baskets– straight from the strawberry patch– and used what we had to fill it. We included fresh strawberries, this cake, a homemade mask, lotion bars and some other goodies.
Stir in the flour until just combined.
Batter will have the thickness of cookie dough.
topped with whipped cream and a strawberry!
Strawberry Cake
- Total Time: 0 hours
Ingredients
Scale
- 2 cups sugar
- 3 eggs
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 12 oz fresh strawberries, capped and cut into small pieces
Instructions
- Preheat oven to 350 degrees.
- Beat eggs + sugar in a mixer for 5-7 minutes until slightly thickened and light in color. Mixture should almost double in size. Eggs work as a leavening agent, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes.
- Stir in the flour until just combined.
- Add the strawberries and mix.
- Spread in a buttered 9×13 pan.
- Bake for 40-50 minutes on 350 degrees, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
- Let cool completely & cut into small pieces.
- For special occasions or parties, cut into bars and top with whipped topping and a whole strawberry, or serve in a martini glass!
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Desserts & Pastry
Recipe adapted from this version of Cranberry Christmas Cake from Barefeet in the Kitchen, which has become one of our favorite recipes for Christmas brunch.
