epicurious4.9
Fresh Strawberry Cake
With the spring season comes the inevitable abundance of strawberries—and this simple, easy strawberry cake recipe is the perfect way to show them off.
👥 9 Servings⏱️ Prep & Cook: 1h 40m🔥 Cook: 40 min👤 Jarrett Melendez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●baking sheet
- ●knife
- ●microwave
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Grease springform pan generously with nonstick cooking oil spray.
Nonstick cooking oil spray(250 g) all-purpose flour2 cups
2
Whisk together 2 cups (250 g) all-purpose flour, 2 tsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl; set aside. Whisk together ½ cup whole milk, at room temperature and ¼ cup sour cream, at room temperature in a small bowl until smooth; set aside.
(250 g) all-purpose flour2 cups. baking powder2 tsp
3
Cream together ¾ cup (150 g) granulated sugar and ½ cup (1 stick) unsalted butter, at room temperature in the bowl of a stand mixer fitted with a paddle attachment at medium-high speed until light and fluffy, 5–⏱️ 7 minutes. Scrape down sides of bowl with a spatula. Reduce mixer speed to medium and add 2 large eggs, at room temperature one at a time, allowing each egg to fully incorporate and scraping down bowl after each addition, about ⏱️ 1 minute each. Mix in 2 tsp. vanilla extract and ½ tsp. almond extract.
(250 g) all-purpose flour2 cupslarge eggs, at room temperature2. vanilla extract2 tsp
4
Reduce mixer speed to low and add half of reserved flour mixture; mix until just combined. Scrape down sides of bowl, add reserved milk mixture, and mix until just combined. Scrape down sides of bowl and mixing paddle, then add remaining flour mixture. Mix until smooth.
5
Scrape batter into prepared pan, smoothing surface with spatula. Leaving ¼” cake border between first row and edge of pan, arrange 10 oz. fresh strawberries (preferably small ones), hulled, halved or quartered if large on top of cake, cut side down, in a circular pattern. Place pan on a baking sheet to catch any drips. Bake until a cake tester or toothpick inserted into center of cake comes out mostly clean with a few moist crumbs clinging to it, 50–⏱️ 60 minutes (top of cake will still be quite pale). Transfer pan to a wire rack to cool for about ⏱️ 10 minutes.
(250 g) all-purpose flour2 cups. fresh strawberries (preferably small ones), hulled, halved or quartered if large10 oz
6
Meanwhile, microwave 2 Tbsp. strawberry jam in a small, microwave-safe bowl on high until softened, about ⏱️ 30 seconds. Stir jam, then use a pastry brush to brush jam on top of cake. Run a paring knife around edges of cake to loosen it, then release cake from pan and transfer to a wire rack to cool completely, about ⏱️ 1 hour ⏱️ 30 minutes. Serve topped with whipped cream, if using. Editor’s note: Head this way for more of our best strawberry desserts →
(250 g) all-purpose flour2 cups. strawberry jam2 TbspWhipped cream (for serving; optional)
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