This fresh strawberry cake is the easiest strawberry cake you will ever make! The vanilla scented almond sponge is tender, slightly dense (but in a good way from the ground almonds) and packed with juicy strawberries. Did I mention the batter is made in one bowl?
This is the perfect recipe to showcase those beautiful Summer berries. It’s amazing with tea, coffee or try it warm with cream – it’s simply heavenly!
This easy strawberry sponge cake is one of the easiest cake recipes you could ever make. Even if you think you have ZERO baking skills (and for the record, I never believe people who tell me this!) you can 100% make this cake.
You simply beat all of the cake ingredients together in a bowl, spoon the batter into the tin, top with strawberries and bake. It couldn’t be easier.
WHY I LOVE THIS RECIPE
- It’s a one bowl recipe – and who doesn’t love those? (my easy carrot cake recipe is also made in one bowl!)
- The recipe is very easy to remember – you need the same amount of butter, sugar, flour and ground almonds.
- It’s quick and easy – got a friend coming over unexpectedly? This cake takes no more than 10 minutes prep time and will fill your kitchen with the most welcoming aroma in less than one hour.
- It’s lovely either warm or cold – you can serve it with tea or as a pudding with fresh cream or ice cream
baking with strawberries
If you’re looking for more recipes that use up fresh strawberries, take a look at these white chocolate and strawberry muffins, fresh strawberry tarts, no bake jam jar strawberry cheesecakes and these gorgeous strawberries and cream cupcakes.
(I want you to feel confident and prepared when making this recipe for the first time, so here’s a quick ingredient list. Keep scrolling to the bottom of the post to find printable recipe card!)
- Butter. I like to use salted butter, but unsalted is also fine. You can use a baking margarine such as Stork, but proper butter gives the best flavour.
- Caster Sugar.
- Ground Almonds give the cake a pleasingly chewy, moist texture. Strawberries and almonds go so well together.
- Self Raising Flour
- Vanilla extract. If you wanted to you could omit the vanilla and use 1/4 teaspoon of almond extract instead. This enhances the almond flavour even more and gives the cake a bakewell kind of vibe.
- Eggs (3 medium sized)
- Fresh strawberries
- Icing sugar for sprinkling on top of the cake (optional)
tips for making this fresh strawberry cake
- Try and use ripe but firm strawberries – if they are over ripe and starting to turn mushy, they won’t hold their shape.
- Make sure to butter the sides of the cake tin well for easy release.
- If the cake is beginning to turn too brown on top before it has baked in the middle, cover with a layer of tin foil.
Can I use different fruits in this recipe?
Sure! Any berry would work very well – blackberries and raspberries are the obvious choices, but I would imagine gooseberries would also be lovely.
HOW LONG WILL THIS STRAWBERRY CAKE KEEP FOR?
The cake will keep for up two two days at room temperature, although it’s at its very best fresh and warm from the oven.. Store any leftover cake in an airtight tin.
Wrap the cold cake in a double layer of cling film and tin foil. Freeze for up to three months.
did you make this recipe?
I really hope you loved it! Let me know what you thought by leaving a comment below and rate the recipe out of five by clicking on the stars in the recipe card. Happy Baking!
more strawberry recipes
- 175g soft butter
- 175g caster sugar
- 175g ground almonds
- 175g self raising flour
- pinch of salt
- 3 medium eggs
- 1 teaspoon vanilla extract OR 1/4 teaspoon almond extract
- 200g ripe but firm strawberries, de-stalked and halved or quartered, depending on their size
- 1/2 tablespoon icing sugar, for sprinkling over the cold cake (optional)
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Butter (base and sides) and line the base of a 23cm (9inch) round cake tin.
- Place the soft butter, caster sugar, ground almonds, self raising flour, the salt, eggs and vanilla or almond extract in a large mixing bowl. Using an electric hand mixer or wooden spoon, beat the ingredients together for about 2 minutes or until you have a pale, smooth mixture. The batter will be quite thick.
- Spoon the cake batter into the lined cake tin and smooth the top. Arrange the strawberries on top, slightly pushing them into the cake batter.
- Bake for 45-50 minutes (all ovens vary so it might take slightly longer) or until the cake is golden and firm to touch. A skewer inserted in the middle of the cake should emerge clean. If the top of the cake is becoming too dark during baking, cover with a piece of tin foil.
- Leave to cool in the tin for about 15-20 minutes before turning out onto a wire rack. This cake is delicious served slightly warm with cream or custard. If you're serving the cake cold, dust with icing sugar once it has cooled completely.
It's best to use ripe but firm strawberries for this recipe.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 92mgSodium: 459mgCarbohydrates: 40gFiber: 3gSugar: 23gProtein: 8g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.