This delicious Martha Stewart Strawberry Cake is a simple, buttery treat that’s perfect for any occasion. With juicy strawberries on top and a tender crumb, it’s an easy dessert to whip up using common ingredients. Whether for a family gathering or afternoon tea, this cake is sure to impress with its sweet, fresh flavor.
Ingredients:
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries, hulled and halved
How To Make Strawberry Cake?
- Preheat oven and prepare the pie plate: Preheat the oven to 350°F (175°C). Butter a 10-inch (25cm) pie plate.
- Sift flour, baking powder, and salt: Sift together the flour, baking powder, and salt into a medium bowl.
- Beat butter and sugar together: In the bowl of an electric mixer, combine the butter and 1 cup (200g) sugar. Beat on medium-high speed for about 3 minutes, until pale and fluffy.
- Mix in egg, milk, and vanilla: Reduce the speed to medium-low and mix in the egg, milk, and vanilla extract.
- Make the batter: With the mixer on low speed, gradually add the flour mixture and mix until combined.
- Prepare the batter in the pie plate: Transfer the batter to the prepared pie plate. Arrange the strawberries on top of the batter, cut sides down and as close together as possible. Sprinkle the remaining 2 tablespoons (30g) sugar over the strawberries.
- Bake the cake: Bake for 10 minutes, then reduce the oven temperature to 325°F (165°C) and bake for an additional 1 hour, until the cake is golden brown and firm to the touch. Let it cool in the pie plate on a wire rack. Cut into wedges and serve.
Recipe Tips:
- Use fresh, ripe strawberries for the best flavor. Overripe or mushy strawberries can make the cake soggy.
- Don’t skip sifting the dry ingredients. This ensures your cake has a smooth texture and helps prevent lumps in the batter.
- Make sure the butter is softened. If the butter is too cold, it won’t mix well with the sugar, affecting the texture of your cake.
- Space the strawberries evenly. Place them cut-side down on the batter to prevent them from sinking too much during baking.
- Test the cake before removing it from the oven. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. This ensures the cake is fully baked.
How To Store Leftovers?
- Refrigerate: Let the leftover strawberry cake cool completely to room temperature. Then, cover it with plastic wrap or store it in an airtight container. It can be refrigerated for up to 3 days.
- Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. Freeze for up to 1 month. To thaw, remove from the freezer and leave it at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice (1/10 of the cake)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 100mg
- Potassium: 150mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Check out More Recipes:
- Martha Stewart Mashed Potatoes
- Martha Stewart Carrot Cake
- Martha Stewart Deviled Eggs
- Martha Stewart Easy Waffle Recipe
- Martha Stewart Buttermilk Waffles
Martha Stewart Strawberry Cake
Description
This delicious Martha Stewart Strawberry Cake is a simple, buttery treat that’s perfect for any occasion. With juicy strawberries on top and a tender crumb, it’s an easy dessert to whip up using common ingredients. Whether for a family gathering or afternoon tea, this cake is sure to impress with its sweet, fresh flavor.
Ingredients
Instructions
- Preheat oven and prepare the pie plate: Preheat the oven to 350°F (175°C). Butter a 10-inch (25cm) pie plate.
- Sift flour, baking powder, and salt: Sift together the flour, baking powder, and salt into a medium bowl.
- Beat butter and sugar together: In the bowl of an electric mixer, combine the butter and 1 cup (200g) sugar. Beat on medium-high speed for about 3 minutes, until pale and fluffy.
- Mix in egg, milk, and vanilla: Reduce the speed to medium-low and mix in the egg, milk, and vanilla extract.
- Make the batter: With the mixer on low speed, gradually add the flour mixture and mix until combined.
- Prepare the batter in the pie plate: Transfer the batter to the prepared pie plate. Arrange the strawberries on top of the batter, cut sides down and as close together as possible. Sprinkle the remaining 2 tablespoons (30g) sugar over the strawberries.
- Bake the cake: Bake for 10 minutes, then reduce the oven temperature to 325°F (165°C) and bake for an additional 1 hour, until the cake is golden brown and firm to the touch. Let it cool in the pie plate on a wire rack. Cut into wedges and serve.
Notes
- Use fresh, ripe strawberries for the best flavor. Overripe or mushy strawberries can make the cake soggy.
Don’t skip sifting the dry ingredients. This ensures your cake has a smooth texture and helps prevent lumps in the batter.
Make sure the butter is softened. If the butter is too cold, it won’t mix well with the sugar, affecting the texture of your cake.
Space the strawberries evenly. Place them cut-side down on the batter to prevent them from sinking too much during baking.
Test the cake before removing it from the oven. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. This ensures the cake is fully baked.
Martha Stewart Strawberry Cake