This recipe is a keeper. It’s so easy to make and look how rustically beautiful it is! You can use any berry you’d like or even a mix of berries. And this cake has no eggs, so if you struggle with egg related allergies, then this is the recipe for you! And if you’re vegan, you can certainly substitute the milk and butter with plant based varieties.
It’s sort of a cobbler hybrid. An upside-down cobbler that is. The batter is on the bottom, and the strawberries are displayed on top, which is much prettier. And it’s softer than a cobbler in my opinion. So instead of a cobbler, it’s more of a plush strawberry muffin but in cake form. But better.
More than anything, this cake is easy to whip up. No electric mixer is needed — you just need your trusty whisk. the chopped strawberries get spooned over the cake batter so it’s incredibly straight forward. It’s a great recipe for a first time baker or those who struggle with confidence in the kitchen. This recipe is forgiving.
And perhaps the very best part of it? It lets the strawberries shine. I changed this bake from the original recipe quite a bit. I reduced the sugar by an entire cup! And it is still plenty sweet. In fact, this change allows the berry flavor to come through instead of getting lost in just a sugar overload. You can use any berry or fruit combination that you’d like here. I’m curious to see what you come up with. I’ll certainly try some other versions this summer and keep you all posted.
P.s. This right out of the oven with a scoop of vanilla ice cream is heavenly.
Simple Strawberry Cake
- 3 cups Fresh strawberries, quartered sliced frozen will work too (they may look more wrinkled once cake it baked, but it'll taste great).
- 2-3 tbsp. Sugar add up to 1/4 cup if your berries are sour
- 1 cup Flour
- 2 tsp. Baking powder
- 1/4 tsp. Salt
- 1/4 cup Sugar
- 1 cup Half & half or milk
- 1/4 tsp. Vanilla
- 1/4 cup Butter melted
- Preheat the oven to 375F degrees. Grease a casserole dish (between 9 and 11-inches or that holds 2 liters).
- Prepare the strawberries in a medium bowl. Combine the sliced strawberries with sugar and toss to fully coat; set aside.
- In a large bowl whisk together the flour, baking powder, salt, and sugar. Whisk in the milk. Once smooth, whisk in the vanilla and melted butter. Stir just until combined, leaving a few lumps.
- Pour the batter evenly into prepared baking dish. Spoon the strawberries evenly on top of the batter. Do not stir! Bake for 35-40 minutes or until golden brown, and a toothpick inserted through the batter (not through a strawberry) come outs clean.
- Serve immediately with vanilla ice cream.