All-in-One Strawberry Cake Recipe

Name: All-in-One Strawberry Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh strawberries, hulled and sliced; 1 cup fresh strawberries, hulled and sliced; Powdered sugar for dusting (optional)

Highlighted under: Dessert Lover’s Collection

I love making this All-in-One Strawberry Cake because it combines simplicity with delicious flavor, making it a perfect treat for any occasion. The one-bowl method saves time and hassle, while the fresh strawberries create a vibrant burst of taste. Each slice feels like a celebration, and the light texture is simply irresistible. Trust me, once you try this easy recipe, you’ll want to make it again and again, especially during strawberry season when the fruit is at its sweetest.

Created by

Leo

Last updated on 2026-02-04T16:46:27.426Z

When I first experimented with this All-in-One Strawberry Cake, I was amazed at how seamlessly all the ingredients came together. Mixing everything in one bowl not only cuts down on cleanup but also helps the flavors integrate beautifully. I decided to incorporate fresh strawberries right into the batter for more moisture and a pop of color.

One crucial tip I discovered is to blend the strawberries into the batter but also reserve some for the top. This not only enhances the cake's visual appeal but also adds an extra fruity bite with every slice. I truly believe this method elevates the cake from good to unforgettable.

Why You'll Love This Recipe
Fresh strawberries infused throughout the cake for vibrant flavor
Quick and easy one-bowl preparation saves time
Perfectly moist with a tender crumb, ideal for any gathering

Selecting the Best Strawberries

When it comes to making this All-in-One Strawberry Cake, using the freshest strawberries available is key. Look for berries that are bright red, plump, and free from bruises or mold. Tastier strawberries will enhance the cake's flavor profile significantly. Seasonal strawberries are often sweeter, so consider visiting local farmers' markets during peak strawberry season for the best quality.

If you can only find larger strawberries, they can still be used; just be sure to slice them evenly to maintain the cake's texture. While hulled and sliced fresh strawberries are great here, you could also explore using roasted strawberries for an extra depth of flavor. Simply roast sliced strawberries at 375°F (190°C) for about 15 minutes to bring out their sweetness before folding them into the batter.

Understanding the Baking Process

Ensure your oven reaches the correct temperature before placing the cake inside. An oven thermometer can be particularly helpful for accuracy, as an oven that's too hot might lead to over-browning the edges while leaving the center undercooked. For perfect baking, check for doneness about 25 minutes in; the cake should be golden and spring back when lightly pressed, along with a toothpick coming out clean.

Cooling the cake properly is just as important as baking it. Allowing it to cool in the pan for ten minutes allows the structure to set, making it easier to move without crumbling. Transferring it too soon can lead to a collapse and may ruin the beautiful texture you've worked on. Once it’s on the rack, let it cool completely to prepare for topping.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, hulled and sliced

For the Topping

1 cup fresh strawberries, hulled and sliced
Powdered sugar for dusting (optional)

Make sure to use ripe strawberries for the best flavor!

Instructions

Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.

Mix the Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Mix until smooth and well combined. Gently fold in the sliced strawberries.

Bake the Cake

Pour the batter into the prepared cake pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Top with additional sliced strawberries and a dusting of powdered sugar if desired.

Enjoy your cake with a dollop of whipped cream for an extra treat!

Pro Tips

For even more flavor, consider adding a splash of lemon juice to the batter or use a mix of berries for a delightful twist.

Storing and Serving Suggestions

This All-in-One Strawberry Cake can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When you’re ready to enjoy it again, simply let it thaw at room temperature for a few hours and serve with a dollop of whipped cream to elevate the flavors.

If you want to serve this cake for breakfast or brunch, consider topping it with a light layer of cream cheese frosting or a vanilla glaze. This simple addition transforms the cake into a delightful morning treat. Fresh mint leaves can also be an excellent garnish, adding a pop of color and a refreshing contrast to the rich berry flavors.

Possible Variations

Feel free to customize the flavor of your All-in-One Strawberry Cake by incorporating other fruits along with strawberries. Blueberries or raspberries combine beautifully with strawberries, adding variety and a burst of color. Just keep the total amount of fruit to around 1.5 to 2 cups so as not to alter the batter's consistency.

For those looking to lighten the recipe, consider substituting half of the all-purpose flour with whole wheat flour. It adds fiber and a nutty flavor that complements the strawberries remarkably. Additionally, if you are looking for a dairy-free version, substituting milk with almond milk and using coconut oil instead of butter can yield delicious results without compromising texture or taste.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them first to avoid excess moisture in the cake.

→ How should I store leftovers?

Store the leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make this cake ahead of time?

Absolutely! You can bake it a day in advance and keep it covered until you’re ready to serve.

→ How can I make this cake gluten-free?

Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.