Strawberry Cake for Mother's Day (and Other Days)

May 12, 2013

Test Kitchen-Approved

Author Notes: When my daughter in law asked me to make dessert for Mother's Day, I gave her the choice of berries or chocolate, and she chose berries. I was going to make my Beach House Strawberry Cake (http://food52.com/recipes...), but because i had made it in a vacation house, it had some flaws I wanted to correct--it was dense and heavy, it used oil instead of butter (oil imparts moistness, but I prefer the taste of butter), and it was kind of ugly (my fault for my random placement of strawberries). So I decided to modify that recipe, but still make a snacky cake that could serve a bunch of people for dessert after a barbecue.

I used Shirley Corriher's wonderful book Bakewise to make the improvements I wanted--she suggests beating the butter well before adding the sugar and then beating them well together, adding the eggs on low speed, whisking the flour-baking powder-salt mixture well to evenly distribute the leavening, and adding a little oil to increase the cake's moistness.
drbabs

Serves: 8 to 12

Ingredients

  • 1 1/2 pound strawberries, hulled and halved
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 pound (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 1 cup plain Greek yogurt, room temperature
  • 1/2 cup milk, room temperature
  • 2 tablespoons turbinado sugar
In This Recipe

Directions

  1. Butter an 8x12 ceramic dish. Heat oven to 350.
  2. Whisk flour, baking powder and salt together till thoroughly blended. Whisk milk and yogurt together. Set both aside.
  3. Place butter into bowl of stand mixer, and beat on medium speed till very light, about 3 minutes. Add sugar and continue to beat on medium speed another 3 minutes till almost white in color. Scrape down as needed. Add vanilla extract and oil, and continue to beat on medium speed till well blended.
  4. Reduce mixer speed to low. Add eggs one at a time and continue to mix just till well blended.
  5. Reduce mixer speed to lowest setting ("stir" on my mixer). Alternate milk mixture and flour mixture and stir till just well blended.
  6. Pour the batter in the prepared pan and smooth the top. Place the strawberries on the top in a pretty pattern, cut side down. Sprinkle with turbinado sugar. Bake for about an hour and 10 minutes, until the edges are golden brown, and a tester comes out free of cake batter.

More Great Recipes:
Cake|Fruit|Milk/Cream|Strawberry|Serves a Crowd|Make Ahead|Fourth of July|Father's Day|Memorial Day|Mother's Day|Spring|Summer

Reviews (92) Questions (0)

92 Reviews

Louise A. November 14, 2018
Made this yesterday and it was lovely. Thank you.
 
Author Comment
drbabs November 14, 2018
Thank you! I’m so glad you liked it.
 
Amy June 29, 2017
Seems 7x11 is a more standard size than 8x12.
 
Stephanie S. May 1, 2017
This looks so wonderful! Perfect treat for a sunny afternoon with Mom. I only have a 9" springform pan or a fluted, round 8" cake pan (removable bottom). Any thoughts on which one would work better and how I should modify? Thanks for the insight! I am new to baking!
 
Author Comment
drbabs May 2, 2017
Stephanie, I think the 9" springform pan will work, but to be extra safe, make sure it's locked well (check for leaks with water ahead of time). And even so, I would probably cover the outside bottom and sides with foil so that if it leaks, you won't get batter all over your oven. I hope it works well for you. Baking is fun!
 
Erica February 4, 2017
I know this is years later.....but I'm wondering about frozen strawberries so I can make this for Valentine's Day. Would there be any increase or decrease in any ingredients? Would it work? Thanks!
 
Author Comment
drbabs February 5, 2017
Hi Erica. I didn't know if it will work... Probably... The strawberries might soften more and be a little jammy, but that might be ok. Good luck! Please let us know how it turns out.
 
LULULAND July 7, 2016
ok, just trying to help. I didn't refrigerate it either, the leftovers, but it did make the strawberries look kind of funny, or spent. So, that's why I suggested to refrigerate it..
 
Author Comment
drbabs July 7, 2016
Yes, I can see how that would happen, but for just overnight, I think Julie will be OK.
 
LULULAND July 7, 2016
Yes, I think it would keep fine. I would refrigerate it overnight, and then bring it out in the am to come again to room temperature!<br />
 
Author Comment
drbabs July 7, 2016
Hi Lululand. For just one day, I wouldn't refrigerate it--refrigerating it will change the texture of the whole cake. I'd let it cool completely and then wrap it to store at room temp overnight.
 
Julie July 7, 2016
How long will this keep? I'm wondering if I can make it a day ahead of when I want to serve it.
 
Author Comment
drbabs July 7, 2016
It should be fine; the top will probably be more jammy than crisp, but that's OK.
 
Jane K. June 20, 2016
I made this cake for a housewarming party on Saturday and it was a smashing success!! Thank you.
 
Author Comment
drbabs June 20, 2016
I'm so glad you liked it!
 
Jean'sCuisine June 16, 2016
Anyone tried this with with rhubarb or strawberry rhubarb combo??
 
Author Comment
drbabs June 16, 2016
I haven't, but it should be fine. Other fruits do work well.
 
Laura D. June 16, 2016
Has anyone tried freezing this cake?
 
Author Comment
drbabs June 16, 2016
Sorry, no.
 
LULULAND June 1, 2016
I used a 9x13 pan and it turned out lovely! Try that size pan and it will work! Check your oven temperature. Good luck!<br />
 
Nanda G. June 1, 2016
Thanks! Mine didn't really work in the 9" either. That's what it says to do in the food52 Baking book (congrats drbabs for making it in!), so i'll cross it out and put 9x13 as the alternate. i did check my oven temp, for what it's worth, so i think we should just remove the 9" pan recommendation.
 
Alev E. May 30, 2016
I just made this and I am really disappointed. I used a 9" pan. There is just too much fruit for it (I think also for the other size). It took more than 2 hours to bake thru by which time all the fruit on top got dry and almost burnt.
 
Author Comment
drbabs May 31, 2016
I'm so sorry it didn't work for you.
 
Nanda G. May 8, 2016
One thing that was never addressed here is when one changes to the 2" deep 9" round cake pan, there is far less surface area for the strawberries. I tried my best to get them all on there, but a bunch were left behind. I just find the 8x12" pan size unusual, not sure what I will do next time.
 
Bevi May 2, 2016
Made this cake a third time in 2 weeks. For the last iteration, I did not have enough strawberries, so I subbed with blueberries to fill in the blank spaces and made a pretty design. Blueberries appear to work just as well, so my nephew, who is deathly allergic to strawberries, will be getting a blueberry cake for Mother's Day!
 
Author Comment
drbabs May 2, 2016
<3
 
LULULAND March 28, 2016
I want to try this as I have a lot of strawberries. Can I use a 10" springform pan? thanks
 
Author Comment
drbabs March 28, 2016
Yes, it should be fine. You just might have to bake it a little longer. Enjoy!
 
LizCo77 June 22, 2015
Total winner! I made this for Father's Day, and it was moist, flavorful, and a hit with the extended family. I was a little low on yogurt, and all I had on hand was half and half, so I did about 3/4 cup of each. I also only had a 10 x 10 round Cazuela to bake it in, so after the hour and ten minutes had passed and my cake tester was still coming out not-so-clean, I lowered the heat to 300 and baked it for an additional 10 minutes. Delicious, thank you!
 
magpiebaker May 29, 2015
Just tried this - cake was a little dense for what I'm used to, but the flavor was excellent. I think next time I will try beating butter/sugar for longer before adding eggs. I did find that it only took about 50 minutes (in a ceramic 8x12 dish) so peek at it early on.
 
Ruth J. May 8, 2015
I'm curious about whether or not a metal pan will work. I don't have a glass or ceramic one that will work.
 
Author Comment
drbabs May 8, 2015
yes! Enjoy!
 
Hollie D. May 6, 2015
Could I use a 9x13 pan? Would it come out too thin do you think?
 
Author Comment
drbabs May 6, 2015
You can. Just increase all the ingredients by 50%, and it will be the same thickness.
 
Ruth J. April 30, 2015
Can anyone help me with a pan substitution?<br />
 
Author Comment
drbabs April 30, 2015
Yes, of course. What do you want to do?
 
jeanne M. May 1, 2015
hi ~ I'd like to use a 9" ceramic pie plate. will that work & are there any time or temperature adjustments? thank you!
 
Author Comment
drbabs May 1, 2015
I think it will be fine--it will be higher because the area of the 9" dish is about 2/3 of the area of my dish--even so, you'll probably just have to bake it a little longer (and make sure to leave about an inch of head room).
 
jeanne M. May 1, 2015
thanks!
 
jeanne M. May 4, 2015
cake turned out great; everyone loved! thank you!
 
Author Comment
drbabs May 4, 2015
That's so great! Thanks for letting me know!