This strawberry butter cake is a beloved classic, and while it’s incredibly easy to make, there are a few key tips to ensure it turns out perfectly. The size of the pan is crucial — the batter should remain low, so the cake bakes evenly, and the strawberries don’t sink to the bottom. Don’t be tempted to add more baking powder; the amount in the recipe is just right! And remember, when placing the strawberries on the batter, don’t press them in — let them sit on top for the best results. This cake is a delightful treat, combining the sweetness of strawberries with a light, buttery crumb that everyone will love.
Why You’ll Love This Recipe
You’ll fall in love with this cake because of how the buttery, tender crumb perfectly complements the juicy, slightly tart strawberries. It’s sweet but not overly so, making it a wonderful dessert for any time of day. The slight crunch of the sugar topping and optional almond slivers adds a delightful contrast to the soft cake and berries. This is the kind of cake that feels like it came straight from grandma’s kitchen, filled with love and warmth.
Perfect Occasion
This cake is perfect for family gatherings, brunches, or even as a quick dessert to whip up when you have fresh strawberries on hand. It’s versatile enough for casual coffee breaks or as a beautiful centerpiece for more formal occasions. The vibrant strawberries make it especially fitting for spring and summer events, but it’s so delicious you’ll want to make it year-round.
Decoration Tips
For an extra touch, sprinkle some powdered sugar over the top before serving for a simple, elegant finish. You can also add a few fresh strawberry halves or a drizzle of melted white chocolate for extra indulgence. If you’re serving it as a dessert, a dollop of whipped cream or a scoop of vanilla ice cream on the side pairs wonderfully with the cake’s rich, buttery flavor.
Ingredients:
- 85g unsalted butter, at room temperature
- 200g (1½ cups) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 200g (1 cup) sugar, plus 2 tablespoons for sprinkling
- 1 large egg
- 120ml (½ cup) milk
- 1 teaspoon vanilla extract
- 400g (1 box) strawberries, halved lengthwise
- Sliced almonds (optional)
Instructions:
- Prepare the Pan:
- Preheat your oven to 180°C (350°F). Grease and flour a 25cm round baking dish or springform pan.
- Mix the Dry Ingredients:
- Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the Butter and Sugar:
- In a stand mixer or with a hand mixer, cream the butter and 200g of sugar together until the mixture becomes light and fluffy, about 3-5 minutes.
- Incorporate the Wet Ingredients:
- Add the egg to the butter and sugar mixture and beat until smooth and creamy. Add the milk and vanilla extract, mixing just until combined.
- Combine Dry and Wet Mixtures:
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Beat until just combined and the batter is smooth.
- Prepare the Cake:
- Transfer the batter to the prepared baking dish, spreading it evenly. Gently place the halved strawberries on top of the batter, cut side down, covering the surface of the cake but not pressing them into the batter. Sprinkle with sliced almonds, if using, and the remaining 2 tablespoons of sugar.
- Bake:
- Place the cake in the oven and bake for 10 minutes at 180°C, then lower the temperature to 170°C and continue baking for 50-60 minutes. The cake is done when it’s golden brown and a toothpick inserted into the center comes out clean.
- Serve:
- Let the cake cool slightly before removing it from the pan. Serve warm or at room temperature. It’s delicious on its own, but you can also pair it with whipped cream or vanilla ice cream for an extra special treat.
Enjoy this delightful Strawberry Butter Cake with family and friends, or keep it all to yourself — it’s that good!
