Strawberry Cake

Hello Everybody!!

Summer is almost here and it means that we’ll start baking with lots of berries. Last weekend hubby and I decided to do something different and we went to San Francisco for the day. Our first stop was Baker Beach and it really surprised us! First of all parking was great and very close to the trails that takes you to the beach. It is dog friendly and you have a great view of the Golden Gate Bridge.

After spending a couple of hours there, we decided to go Embarcadero and walked around Pier 39 and they had a small farmers market with great looking fruit and decided to get some strawberries.

This recipe is about a very easy and light cake that you can make for any occasion like brunch, lunch, dinner, birthday or whatever other event you might have.


  • 6  tablespoons unsalted butter  at room temperature
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup plus  granulated sugar plus some extra to sprinkle over the strawberries
  • 1 large egg room temperature
  • 1/2 cup (118 ml) milk room temperature
  • 1 teaspoon (5 ml) vanilla extract (I use the one from Trader Joes)
  • 1 pound strawberries hulled and halved (I recommend using Organic ones)


  • Preheat oven to 350°F.
  • Butter a 9 inch cake pan.
  • Mix flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until fluffy with an electric mixer, about 5 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture until just smooth.
  • Pour into prepared pan. Arrange strawberries, cut side down, on top of batter and sprinkle extra granulated sugar on top of the strawberries and batter!
  • Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out clean , about 1 hour.
  • Serve with whipped cream or ice cream

This cake pairs pretty well with sweet wines like Moscato or a nice Rose. I did not have any Moscato by hand that day but I opened a bottle of Bellini that I bought at Trader Joes and oh my… it paired pretty good.

I recommend to eat the cake the same day you bake it or the day after.