Ten years ago today, I put on a white dress and walked down the aisle towards my best friend. Join me for a slice of Easy Strawberry Cake and let’s celebrate!
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Our wedding cake was strawberry, so every year on our anniversary, I like to make a strawberry dessert to celebrate.
This classic fresh Strawberry Cake is my move when I want something extra special (it’s truly divine and 1,000% worth the effort).
When I want a fab dessert fast (ahem, anytime I am hosting or craving cake in general), I make this easy strawberry cake recipe.
We’re currently on the trip of a lifetime in the Maldives and Dubai to celebrate 10 years of marriage (and 17+ years of friendship). You can follow along on Instagram.
While we’re out, I wanted to reintroduce you to a cake that I originally shared our two-year wedding anniversary(!!!). (Scroll down for a throwback wedding pic.)
- The batter takes 10 minutes to stir together.
- You don’t need a mixer.
- The batter is made in ONE BOWL.
And the taste? Better than ever!
- This easy strawberry cake is the softest, most moist cake I’ve ever baked.
- It’s buttery and creamy, with a lightly crispy exterior.
- Roasted strawberries are a simple but powerful extra step that makes this cake stand out among others.
5 Star Review
“OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world.”— Rebecca —
How to Make EASY Strawberry Cake from Scratch
You can easily find a moist strawberry cake recipe from box, usually with Jell-O added to make the cake moist.
Make this divine (and far better-tasting) easy strawberry cake without gelatine instead.
- This homemade strawberry cake is 100% from scratch, so you can feel good about the ingredients.
- It tastes super moist, thanks to a star secret ingredient: almond flour.
Almond flour gives the cake an unmistakable rich, buttery texture and taste.
This cake has more density to it than a strawberry sponge cake, and that’s a good thing.
It’s a little bit crunchy at the top and edges and golden and plush within.
- All-Purpose Flour. Half of the flour duo in this skillet cake.
- Almond Flour. Desserts baked with almond flour are uniquely rich and absolutely divine (just ask this Almond Flour Cake). You can find more ways to use it in any of these almond flour recipes.
While almond flour is a staple of gluten free baking, this cake is not 100% gluten free. Gluten free bakers: feel free to use this recipe as a starting point and swap your favorite 1:1 flour for the all-purpose (or try one of my gluten free dessert recipes).
- Almond Extract. Ups the complexity factor.
- Vanilla. Enhances the overall flavor of the cake and pairs wonderfully with the strawberries and almond.
- Sliced Almonds. For a little crunch.
- Butter. Makes the cake tender and gives it an old-fashioned strawberry cake flavor.
- Eggs. Adds richness and contributes to the cake’s structure.
- Sugar + Lemon Zest. Combining these two ingredients creates a delightful lemon sugar that elevates and brightens this cake.
- Strawberries. Not just any old strawberries, ROASTED strawberries. While this almond skillet cake would be delish without them, I love the intense strawberry flavor these give the cake.
If you’ve never roasted strawberries before, let me be the first to tell you that they are ahhhhh-mazinggg! They are the secret to the best easy strawberry cake ever.
- The oven concentrates the strawberries’ flavor and turns this cake into something you’ll remember long after it is finished.
- In a hurry? You can skip roasting and make this a simple strawberry cake with sliced strawberries instead (see FAQs for more).
- Honey. Helps the strawberries caramelize in the oven.
- Roast the strawberries at 375 degrees F for 20 to 25 minutes.
- Blend the sugar and lemon zest together with your fingers.
- Whisk in the wet ingredients, except for the butter.
- Add the dry ingredients, then fold in the butter.
- Pour the batter into a buttered oven-safe skillet or baking pan. Top with sliced almonds and part of the roasted strawberries.
- Bake easy strawberry cake at 350 degrees F for 22 to 25 minutes. Let cool, add the remaining strawberries, and DIG IN!
If you don’t have an ovenproof skillet, fear not. This lovely, versatile almond cake will bake up beautifully in a standard cake pan or a pie dish.
If you use a cake or pie pan, place the pan on a sheet pan while baking to help insulate the bottom.
Double the roasted strawberries, then use them in a variety of yummy ways:
- To Store. Cover and refrigerate leftover cake for up to 3 days.
- To Freeze. Wrap cake tightly with plastic wrap, then place in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Meal Prep Tip
Up to 1 day in advance, roast the strawberries as directed. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
Recommended Tools to Make this Recipe
- Oven-Safe Skillet. You’ll use this skillet for everything from strawberry cake to stir fries.
- Rubber Spatula. I use this heat-resistant spatula for everything!
- Baking Sheet. Perfect for roasting the strawberries.
Did you make this recipe?
Let me know what you thought!
Leave a rating below in the comments and let me know how you liked the recipe.
To my husband: Thanks for filling my every day with joy, love, and happiness. The last 10 years with you have been the best of my life.
Now let’s eat some cake!
Frequently Asked Questions
Yes, for the ultimate easy strawberry cake, fold the sliced strawberries into the batter with the butter, scatter them over the cake just before baking, or wait to add them until just before serving.
While I have only tried this recipe with strawberries, I think you could experiment with other fruits. Blueberries, raspberries, blackberries, or peaches would be scrumptious.
Easy Strawberry Cake Video
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Easy Strawberry Cake
For the Roasted Strawberries:
- 16 ounces strawberries, hulled and halved
- 3 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
For the Cake:
- 1 cup granulated sugar
- 1 tablespoon lemon zest 1 medium lemon
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 cup all-purpose flour
- 1/4 cup almond flour/meal
- 1/2 teaspoon baking powder
- 6 tablespoons unsalted butter melted and cooled
- 1/4 cup sliced almonds
Roast the strawberries: Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil. (Be sure to use a rimmed baking sheet to catch any strawberry juices.) Place the strawberries in a medium bowl, then drizzle with the honey, olive oil, and salt. With a large spoon, gently stir until the strawberries are evenly coated. Arrange strawberries in a single layer on the prepared baking sheet. Roast for 20-25 minutes, watching carefully towards the end—the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
- Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet, other heavy oven-proof skillet, an 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
In a medium bowl, blend the granulated sugar the lemon zest together with your fingers, until the sugar is moist and scented.
Whisk in the eggs one at a time until well blended. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, all-purpose flour, and baking powder over the top of the wet ingredients.
Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface. Top with half of the roasted strawberries (the top should be fairly well covered, but not completely). If you're using a cake or pie pan, place the pan on a baking sheet.
- Bake the cake for 22 to 25 minutes, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Scatter the remaining strawberries over the top. Let cool completely before slicing.
- TO STORE: Cover and refrigerate leftover cake for up to 3 days.
- TO FREEZE: Wrap cake tightly with plastic wrap, then place in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Just for fun: the two of us slicing into the original strawberry cake. Babies!
READ: Easy Strawberry Cake