This strawberry cake, courtesy of Jenn Segal of Once Upon a Chef is packed with fresh strawberries and  one of the simplest, most delicious cakes you’ll ever make.

Servings: One 9-inch cake, 8-10 servings
Prep Time: 15 Minutes, Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 25 Minutes


    • 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
    • 1½ teaspoons baking powder
    • ½ teaspoon salt
    • 6 tablespoons unsalted butter, softened, plus more for greasing the pan
    • 1 cup plus 2 tablespoons sugar, divided
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup milk (low fat is fine)
    • About ¾ pound strawberries, hulled and halved


    1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
    2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
    3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
    4. Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
    5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
    6. Cake can be stored at room temperature for several days, loosely covered.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.


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  • Per serving (10 servings)
    • Calories:241
    • Fat:8 g
    • Saturated fat:5 g
    • Carbohydrates:40 g
    • Sugar:25 g
    • Fiber:1 g
    • Protein:3 g
    • Sodium:185 mg
    • Cholesterol:38 mg