This Old-Fashioned Strawberry Cake is a delightful throwback to simpler times, combining the fresh sweetness of strawberries with a tender, buttery cake. Perfect for any occasion, it’s a nostalgic treat that’s both easy to make and sure to impress.
All-purpose flour is the backbone of our cake, providing the structure needed for a soft crumb. Granulated sugar sweetens the cake just right, while unsalted butter brings richness and moisture. We use whole milk to add tenderness and a bit of fat for flavor. Baking powder is our leavening agent, helping the cake rise beautifully, and salt enhances all the flavors. Large eggs bind everything together, and a hint of vanilla extract adds depth. The star of the show, fresh strawberries, are mashed to blend their juicy essence into every bite, complemented by strawberry jam for added flavor and moisture. A dusting of powdered sugar gives a lovely finish.
This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an added touch, serve with a few extra fresh strawberries on the side, or a light drizzle of warm strawberry jam.
First, preheat your oven to 350°F (175°C). It’s always good to have a head start on this so your oven is ready when you are. While it warms up, grease a 9-inch round cake pan. I find a little butter or a quick spray of non-stick is perfect.
In a mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy. This will take a few minutes, and you'll know it's ready when it looks pale and full of air. Add the eggs one at a time, beating well after each addition. This helps to ensure a smooth, uniform batter. Stir in the vanilla extract to blend.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, alternating with the milk. Start and end with the flour mixture. This technique helps keep the batter smooth and prevents overmixing.
Gently fold in the mashed strawberries and strawberry jam until just combined. This step is crucial for maintaining the cake's tender texture. Pour the batter into your prepared pan and smooth the top with a spatula or the back of a spoon.
Bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.