Strawberry summer cake

strawberry cake

This strawberry summer cake is super simple to make and guaranteed to excite the taste buds – just ask our little helper!

strawberry cake helperThis melt in your mouth treat was just as yummy using regular plain flour (instead of barley flour) and a smidgen less sugar, as suggested. The sprinkle of sugar on top turns the berries into a delicious jam.

Baking this strawberry cake in a 23 cm (9″) cake tin makes the cake a little more dense; the 25cm (10″) pie dish tested here gives more surface to add extra strawberries, so makes the cake extra fruity but a teensy bit flimsy.

Smitten Kitten adapted this strawberry summer cake slightly from Martha Stewart’s original.


  • 85g unsalted butter at room temperature, plus extra for greasing tin
  • 190g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 175g sugar, plus + 25g extra
  • 1 large egg
  • 120 ml milk
  • 1 teaspoon vanilla extract
  • 450g strawberries, hulled and halved
  • A little icing sugar for decoration


  1. Preheat oven to 180°C / 350°F.  Grease a 25cm / 10-inch pie pan, or 23cm / 9-inch deep-dish cake tin.
  2. Whisk flour, baking powder and salt together in a small bowl.
  3. In a larger bowl, beat butter and 200g sugar until pale and fluffy with an electric mixer – takes about 3 minutes.
  4. Mix in egg, milk and vanilla until just combined.
  5. Add dry mixture gradually, mixing until just smooth.
  6. Pour into prepared dish. Arrange strawberries on top of batter, cut side down and tight together in a single layer.
  7. Sprinkle remaining 2 tablespoons sugar over berries.
  8. Bake cake for 10 minutes then reduce oven temperature to 163°C (325°F) and bake cake until golden brown and a tester comes out clean, about 50 – 60 minutes (ignore the gooey strawberries on the tester). Let the cake cool in its tin, on a rack.
  9. Cut into wedges. Sprinkle with icing sugar and serve with lightly whipped cream.srawberry cake slice

It was hard to eat just one slice!


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