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Delicious easy strawberry cake topped with fresh strawberries and whipped cream.

Easy Strawberry Cake

A simple homemade cake topped with a fresh strawberry glaze that looks and tastes like a five-star restaurant dessert.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened
  • 1 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups milk (whole or 2% is best)
  • 0.75 cups chopped strawberries (fresh, patted dry)
For the fresh strawberry glaze
  • 1.5 cups strawberries (fresh is ideal)
  • 2-4 tbsp sugar depends on your berries
  • 1 tbsp lemon juice
  • 1.5 tsp cornstarch for quick slurry
  • 1.5 tbsp water for quick slurry
Optional toppings
  • 1 handful sliced strawberries for topping
  • a tiny pinch salt in the glaze (weird but good)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease an 8-inch or 9-inch round pan and line the bottom with parchment.
  2. In a bowl, mix flour, baking powder, and salt. Set aside.
  3. In a larger bowl, beat butter and sugar until fluffy for 2–3 minutes. Add eggs one at a time, then vanilla.
  4. Add dry mix and milk alternately, being careful not to overmix. The batter should be smooth.
  5. Gently fold in chopped strawberries (pat them dry). Pour the mixture into the prepared pan.
Baking
  1. Bake for 30–38 minutes, checking at 30 minutes. A toothpick should come out mostly clean. Cool completely before glazing.
Making the Strawberry Glaze
  1. Blend or mash strawberries until juicy.
  2. Pour into a small pan with sugar and lemon juice. Bring to a gentle simmer.
  3. Mix cornstarch and water, then stir into the strawberry mix.
  4. Cook for 1–2 minutes until thick and shiny. Let cool slightly, then spoon over the cooled cake.
  5. If the glaze is too thick, add a spoonful of water; if too thin, simmer for another 30–60 seconds.

Notes

Store covered at room temperature for 1 day, or in the fridge for up to 4 days. For best results, let refrigerated cake sit at room temp for 15–20 minutes before serving.