Strawberry Summer Cake Recipes

FRESH STRAWBERRY CAKE

Fresh Strawberry Cake image

Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you'll ever make.

Time 1h25m

Yield One 9-inch cake, 8-10 servings

Number Of Ingredients 9

Ingredients

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low fat is fine)
About ¾ pound strawberries, hulled and halved

Steps:

Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
Cake can be stored at room temperature for several days, loosely covered.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 241, Fat 8 g, Carbohydrate 40 g, Protein 3 g, SaturatedFat 5 g, Sugar 25 g, Fiber 1 g, Sodium 185 mg, Cholesterol 38 mg

STRAWBERRY CAKE

Strawberry Cake image

A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Steps:

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

STRAWBERRY SUMMER CAKE

Strawberry Summer Cake image

I found this recipe on the "Mom Spark" blog on Pinterest--made it for Easter and it was fabulous! Had to put it here so I wouldn't lose the recipe.

Provided by kellib626

Categories Dessert

Time 1h25m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 lb strawberry, hulled and halved
whipped cream, for garnish (optional)

Steps:

1.Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Nutrition Facts : Calories 412.6, Fat 13.6, SaturatedFat 8.1, Cholesterol 64.4, Sodium 309.7, Carbohydrate 68.6, Fiber 2.4, Sugar 41.4, Protein 5.6

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