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Simple strawberry cake - Image 3

Simple One-Bowl Strawberry Cake

This incredibly moist and tender strawberry cake is bursting with fresh berry flavor. Made in one bowl for minimal cleanup, it's the perfect easy dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh strawberries hulled and finely chopped
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature, see notes for substitution
  • 1/2 cup vegetable oil or neutral-flavored oil
  • 1 tsp vanilla extract pure
  • 1/2 tsp almond extract optional, but highly recommended for depth

Equipment

  • 9x9-inch square baking pan
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch square baking pan, or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined. Toss the finely chopped strawberries with about 1 tablespoon of the dry mixture—this helps prevent them from sinking.
  2. In a separate medium bowl or large measuring cup, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract (if using) until the mixture is smooth and emulsified. Trust me, taking the extra minute to get this liquid mixture smooth makes for a more even crumb in the finished cake.
  3. Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the batter together until just combined. A few streaks of flour are okay—overmixing is the enemy of a tender cake. Gently fold in the flour-coated strawberries until evenly distributed.
  4. Pour the batter into your prepared pan and smooth the top with your spatula. Bake in the preheated oven for 32-38 minutes. You'll know it's done when the top is golden, the edges pull away from the pan slightly, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  5. Let the cake cool in the pan on a wire rack for at least 20 minutes. This allows the structure to set. If you used parchment, you can lift it out to cool completely. For serving, dust with powdered sugar, top with a simple glaze, or serve with whipped cream and more fresh strawberries.

Notes

Chef's Tips:
• For the best flavor, use the ripest, reddest strawberries you can find. Their natural sweetness is key.
• Avoid using frozen strawberries unless thoroughly thawed and drained, as they add too much liquid.
• Serve slightly warm for an extra comforting dessert.
Food Safety:
• Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Discard if mold appears or if cake develops an off odor.