Strawberry Summer Cake

Introduction

Last July I found myself craving something sweet that screamed “summer.” Enter this Strawberry Summer Cake: a tender, buttery vanilla crumb topped with bright, juicy strawberries. Baking it felt like bottling sunshine—every slice brings a pop of fruity freshness and nostalgia for lazy backyard picnics.

Why Make This Recipe

• Seasonal Showcase: Captures the peak-sweetness of fresh strawberries.
• Simple Comfort: Classic vanilla cake with minimal fuss.
• Make-Ahead Friendly: Bake in the morning, top just before serving.
• Family Favorite: Kids love the bright fruit; grown-ups love the old-school charm.

Ingredients & Substitutions

• 6 tbsp (85 g) unsalted butter, room temp (+ extra to grease)
• 1½ cups (188 g) all-purpose flour
  • Swap up to ¾ cup (94 g) of this for barley flour for a nutty twist
• 1½ tsp baking powder
• ½ tsp salt
• 1 cup (200 g) granulated sugar
• 1 large egg
• ½ cup (118 ml) milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1 lb (450 g) strawberries, hulled & halved

Optional Tweaks

• Add zest of 1 lemon to the batter for brightness.
• Use gluten-free flour blend 1:1 if needed.
• Try topping with whipped cream or mascarpone for extra richness.

Directions

1. Prep & Preheat: Grease a 9” pie plate or cake pan with butter. Preheat oven to 350°F (175°C).
2. Mix Dry: Whisk flour, baking powder, and salt in a bowl.
3. Cream Butter & Sugar: In a mixer or bowl, beat butter and sugar until light and fluffy, about 2 minutes.
4. Add Egg & Vanilla: Beat in the egg until smooth, then stir in vanilla.
5. Alternate Milk & Flour: With mixer on low, add half the flour mixture, then all the milk, then the rest of the flour. Mix until just combined—don’t overmix.
6. Bake: Spread batter evenly in pan. Bake 25–30 minutes, until a toothpick comes out clean. Let cool on a rack.
7. Top with Strawberries: Once slightly cooled, arrange halved strawberries on top. They’ll sink in a bit for a juicy finish.

How to Serve

• Serve at room temperature so the cake stays tender.
• Add a dusting of powdered sugar or a dollop of whipped cream.
• Pair with iced tea or a chilled rosé.

How to Store

• Cover loosely with plastic wrap and keep at room temp up to 2 days.
• Beyond that, store in the fridge for up to 4 days (bring back to room temp before serving).

Pro Tips from the Chef

• Don’t skip creaming the butter well—that’s what makes the crumb light.
• Measure flour by spooning it into the cup and leveling off to avoid a dense cake.
• Let the cake cool 10 minutes before adding strawberries so they don’t slide off.

Variations

• Strawberry-Lemon Cake: Fold 1 tbsp lemon zest into batter.
• Layered Cake: Slice in half horizontally and fill with whipped cream and extra berries.
• Berry Medley: Top with a mix of raspberries, blueberries, and strawberries.

FAQs

Can I use frozen strawberries?
Yes—thaw, drain well, and pat dry before topping.

Is this recipe freezer-friendly?
Bake and cool fully, wrap tightly, and freeze up to 1 month. Thaw overnight in the fridge.

Can I make cupcakes instead?
Absolutely—bake 18–20 minutes at the same temp.

Conclusion

This Strawberry Summer Cake is your go-to whenever berries are in their prime. It’s quick, nostalgic, and bursting with fresh flavor—perfect for birthdays, BBQs, or a simple sweet treat on a warm afternoon.

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