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A light, tender, and fluffy cake bursting with fresh strawberry flavor, perfect for spring gatherings, picnics, or casual brunches. Made with simple pantry staples and fresh ripe strawberries, it bakes up in about 50 minutes and can be easily customized with fruit swaps and add-ins.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, sliced

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
  2. In a mixing bowl, cream the softened butter with an electric mixer on medium speed until smooth and nearly fluffy, about 2-3 minutes.
  3. Gradually add the sugar while continuing to beat until the mixture is pale yellow and airy.
  4. Add eggs one at a time, beating well after each addition to incorporate them fully.
  5. Add vanilla extract and mix until blended well.
  6. In a separate bowl, whisk together the flour, baking powder, and salt to distribute ingredients evenly and avoid clumps.
  7. Add the dry ingredients to the wet mixture in three additions, alternating with milk (begin with one-third dry mixture, then half the milk, another third dry, remaining milk, and final third dry). Stir just until combined; some flour streaks are fine to avoid overmixing.
  8. Gently fold in the sliced strawberries using a rubber spatula, taking care not to mash them or overly mix to prevent batter from turning pink.
  9. Pour batter into the prepared pan and smooth the surface with a spatula.
  10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results., If using frozen strawberries, thaw, drain, and pat dry; consider reducing milk by 1-2 tablespoons to prevent soggy batter., To prevent berries from sinking, toss sliced strawberries lightly in flour before folding in and fold gently., Gluten-free option: substitute flour with a 1:1 gluten-free mix containing xanthan gum, bake similarly but test doneness with toothpick., Dairy-free/vegan option: use plant-based milk, vegan butter or oil, and substitute eggs with flax or chia eggs (1 tbsp ground seed + 3 tbsp water, let rest). Texture and rise may vary., You can frost or glaze the cake after it cools; light options include whipped cream, lemon glaze, or cream cheese frosting., Store leftovers in airtight container at room temperature for 1-2 days or refrigerated up to a week. Bring to room temperature before serving., Reheat slices in microwave (10-15 seconds with damp paper towel) or oven (350°F wrapped in foil for 10-15 minutes)., The cake freezes well for up to 2 months wrapped tightly; thaw overnight in fridge.

Nutrition

Find it online: https://cozyovenkitchen.com/easy-spring-cake/