Easy Fresh Strawberry Cake

This simple tasty cake is bursting with strawberry flavor in every bite and is super easy to make.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 162

6 oz (~3/4 cup) granulated sugar
3 large eggs room temperature
1 tsp vanilla extract optional
6 oz (~1 & 1/3 cups) all-purpose flour sifted
1 lb fresh strawberries cut in half or quartered depending on size (reserve a few half pieces for topping)
whipped cream for serving optional

Preheat the oven to 400F and grease a 9" round cake pan or pie plate.
Beat the eggs and sugar (and vanilla if desired) using an electric mixer on medium speed for about 3 minutes (or until pale in color)
6 oz (~3/4 cup) granulated sugar, 3 large eggs
Using a rubber spatula, gently stir in the sifted flour just until the batter is combined and smooth.
6 oz (~1 & 1/3 cups) all-purpose flour
Fold in the strawberries and spoon the batter into the prepared baking pan. Top with a few strawberry halves.
1 lb fresh strawberries
Bake for 5 minutes at 400F. Then lower the temp to 350F and bake for another 30-35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
Let cool to just warm or room temperature. Serve with whipped cream if desired.

This cake is best enjoyed fresh the day of. Because of the natural juices from the strawberries, the cake tends to get soggy the day after.

You can cover and store this cake at room temperature for a day or in the fridge for up to 2 days.