Strawberry ButterĀ Cake

August  3, 2017
3 Ratings
Photo by Sarah | Wisconsin from Scratch
  • Serves 8
Author Notes

An easy, light and summery strawberry butter cake! Top with a dollop of whipped cream for an extra sweet taste! —Sarah | Wisconsin from Scratch

What You'll Need
  • 1 cup butter, at room temperature
  • 1 cup
    2 Tbsp sugar

  • 1 teaspoon salt
  • 4 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • Zest from 1 lemon
  • 1 1/3 cups cup flour
  • 1 pint strawberries, leaves removed, very large berries cut in half
  • Whipped cream for serving (optional)
  1. Preheat oven to 325 degrees and grease a 9-inch round cake pan (I used a springform pan for easier removal, but a regular cake pan will work great here too.
  2. With a standing bowl mixer or handheld beaters, beat together the butter, sugar, and salt until very light and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, beating until incorporated (note: the batter might look slightly curdled at this point, but no worries, it will still turn out delicious!)
  4. Add the vanilla, lemon juice and zest and mix until combined. Add the flour and continue to mix until flour is incorporated and you have a thick batter.
  5. Pour batter into prepared pan and spread it into an even layer. Arrange the strawberries in a single layer on the top, pressing the berries slightly into the batter.
  6. Bake cake at 325 until cake is cooked through, and a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool cake slightly before cutting and serving with a dollop of whipped cream.

See what other Food52ers are saying.

  • FrugalCat
  • Sandra Nash
    Sandra Nash
  • Makadelapena
  • Cathyaroz

6 Reviews

FrugalCat September 10, 2019
Also good with raspberries.
Makadelapena August 18, 2019
I made this and it was delicious. Does look like there were a couple typos. I think it was meant to say 1 cup and 2 TBS sugar, but I used just 1 cup of sugar. There are two teaspoons of salt listed separately, but I used 1 tsp salt in the batter. 2 tsp in a dessert is too much, in my opinion. The cake is moist, buttery, and full of fresh strawberry flavor. It's one of my family's favorite now!
Makadelapena August 18, 2019
Also, I added only the lemon zest listed in ingredients. I did not use lemon juice.
Sandra N. August 30, 2018
is the second salt suppose to be baking powder?
Sandra N. August 30, 2018
In the top portion of ingredients it says 1 cup with nothing behind it...what do you suppose that is - i wanted to make this and yet.....
Cathyaroz July 17, 2018
it doesn't indicate how much lemon juice??? and calls out salt twice.