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Fresh Strawberry Cake from Scratch

A must-bake delicious summer strawberry cake for creating tea-time moments.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: strawberry cake
Servings: 4 people
Calories: 296kcal


  • 140 grams All Purpose Flour
  • 1 tsp Baking Powder
  • Pinch Salt
  • 120 grams Sifted Powdered Sugar
  • 2 large eggs
  • 100 ml Milk
  • 60 grams Unsalted Butter , Melted
  • 1 tsp Vanilla Extract
  • 100 grams Strawberry Puree (7-8 medium sized strawberries pulsed in food processor)
  • 1 small Strawberry , chopped into small pieces
  • 1 tbsp Sliced/Chopped Almonds for putting on top of cake batter
  • 1-2 Strawberries , chopped sideways for putting on top of cake batter


  • Sift together flour, baking powder, sugar and salt and keep aside.
  • In a bowl, measure the melted butter and add in the Vanilla Extract.
  • Open the eggs in a separate bowl.
  • Add the eggs one at a time and beat till eggs are incorporated well.
  • Mix the milk, whisk again and then add strawberry puree.
  • Now add the sifted dry ingredients in two batches.
  • Fold in the chopped strawberry chunks.
  • Line a 6-inch or 7-inch cake tin and pour the batter.
  • Top it with sliced strawberries and chopped almonds before baking. Bake for 40 min at 160 degree Celsius or till a skewer comes out clean.


Adding more of chopped strawberries in the batter will make the cake mushy. So do not add more than 1 small chopped strawberry to the batter.