You know those dessert recipes that you can't be left alone with? The one's that you eat straight out of the oven with a spoon? The one's that you keep in your back pocket for a dinner party that look impressive but are in fact, so easy. This Strawberry Cake is exactly what you need—minimal effort, major payoff. You'll be the star of any dinner party if you bring this!
Table of Contents
Why I Love This Recipe
Okay, let me paint you a picture: warm, jammy strawberries (like the kind my mom used to make us by just mixing together strawberries and sugar) bubbling into a fluffy vanilla cake, finished with melty vanilla ice cream on top. It’s giving peak spring + summer vibes, but honestly, I’ll take it year-round.
This recipe is five years in the making. Back in the height of COVID, we bookmarked a recipe for spoon cake from Jerrelle Guy and knew we'd come back to it one day.
This Strawberry Cake is one of those recipes that looks impressive, tastes even better, and requires a very low lift. It comes together in under 30 minutes, uses pantry staples, and turns strawberries into pure gold. If you’re hosting brunch, having a chill dinner party, or just want something sweet after pizza night—this one’s your ride-or-die.
Ingredients & Substitutions
- Unsalted butter
- Fresh strawberries - would also work with raspberries or blackberries
- Light brown sugar
- Buttermilk - feel free to sub in any milk or nut milk alternative with a squeeze of lemon
- Kosher salt
- All-purpose flour
- Semolina flour (You can use regular all-purpose flour for a total of 2 cups if you don’t have semolina on hand. Semolina adds a naturally nutty, slightly sweet flavor and gives the batter a richer taste. It’s also higher in gluten than all-purpose flour, which helps build structure and chew—but no worries if you skip it!)
- Baking powder
- Vanilla extract or vanilla paste - paste is my preference here but choose your ow adventure
- Non-stick baking spray
- Vanilla ice cream (for serving!)
How to Make
- Preheat your oven to 350°F.
- In a bowl, combine the strawberries with ¼ cup of the brown sugar and set aside to let macerate. Once juicy, mash ever so slightly with the back of a fork.
- In a 2.25 quart braiser (or 10-inch baking dish), melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns golden brown with a nutty aroma, about 5–7 minutes. Immediately transfer the browned butter to a heatproof bowl to cool slightly. Keep your eyes on this - brown butter goes from perfection to too browned in a matter of seconds.
- In a large mixing bowl, stir together the browned butter, remaining ¾ cup brown sugar, buttermilk, and salt until smooth.
- Add the all-purpose flour, semolina flour, and baking powder. Stir until the batter is just smooth. Stir in the vanilla paste.
- Generously grease a 10-inch braiser (or similar-sized baking dish) with non-stick spray. Spoon the batter into the prepared dish, it will be thick, and spread it evenly. Spoon the mashed strawberries and their juices over the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Serve immediately with vanilla ice cream.
Tips & Tricks
- Use ripe strawberries: The juicier, the better. This helps create that jammy top layer naturally.
- Don’t skip the greasing: A well-greased braiser or baking dish ensures the cake lifts beautifully and doesn’t stick.
- Mix until just smooth: You don’t need to overmix the batter—just whisk until it comes together.
- Vanilla paste > extract: If you’ve got it, vanilla paste adds an extra layer of depth and those beautiful specks.
- Let the Strawberry Cake rest for 5 minutes before serving: This helps the juices settle and makes for the ultimate warm-cake-meets-cold-ice-cream moment.
FAQ's
Yes! Just thaw and drain slightly before mashing. You don’t want too much extra liquid.
A small braiser or a 10-inch baking dish works perfectly. You want something shallow so the cake bakes evenly.
You can bake it a few hours in advance and warm it slightly before serving—but it’s best fresh!
Absolutely. Just use a larger baking dish and add a few extra minutes to the bake time.
Technically no—but emotionally, yes.
Similar Recipes
Strawberry Cake
Ingredients
- 1 cup unsalted butter browned (see directions below)
- 1 cup strawberries
- 1 cup packed light brown sugar divided
- 1 cup buttermilk
- 1 teaspoon flaky salt
- 1 ½ cups all purpose flour
- ½ cup semolina flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla paste
- vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the strawberries with ¼ cup of the brown sugar and set aside to let macerate. Once juicy, mash ever so slightly with the back of a fork.
- In a 2.25 quart braiser (or 10-inch baking dish), melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns golden brown with a nutty aroma, about 5–7 minutes. Immediately transfer the browned butter to a heatproof bowl to cool slightly. Keep your eyes on this - brown butter goes from perfection to too browned in a matter of seconds.
- In a large mixing bowl, stir together the browned butter, remaining ¾ cup brown sugar, buttermilk, and salt until smooth.
- Add the all-purpose flour, semolina flour, and baking powder. Stir until the batter is just smooth. Stir in the vanilla paste.
- Generously grease a 10-inch braiser (or similar-sized baking dish) with non-stick spray.
- Spoon the batter into the prepared dish, it will be thick, and spread it evenly. Spoon the mashed strawberries and their juices over the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Serve immediately with vanilla ice cream.
A fruity dessert is the BEST!! This has all the hallmarks of a steady spring and summer treat!
Hi Gaby, is there a substitute for the Semolina flour?
you can use regular flour for a total of 2 cups! The Semolina has a naturally nutty, sweet flavor and adds a richer flavor to the batter but not the end of the world if you skip it. It also is high in gluten (more than all-purpose flour), so it helps build structure and chew.