Description
A rich, moist, and buttery cake filled with fresh, juicy strawberries—this Strawberry Butter Cake is a simple yet stunning dessert perfect for any time of year.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 and 1/4 cups fresh strawberries, hulled and quartered
- 1 tablespoon all-purpose flour (for coating strawberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
- Toss the strawberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve.
Notes
- Use room temperature butter and eggs for best results.
- Pat strawberries dry if they’re extra juicy to avoid excess moisture in the cake.
- Brush the top with vanilla syrup after baking for extra flavor.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: strawberry butter cake, butter cake with strawberries, easy strawberry cake, moist butter cake, summer dessert