Cook's Hideout: Fresh Strawberry Cake

April 24, 2015

Fresh Strawberry Cake

BM# 51 -- Baking Marathon: Day 21
Bake of the Day: Celebration Cakes --  Fresh Strawberry Cake
I first saw this strawberry cake on Siri's blog. This cake recipe was making rounds in Facebook couple of months ago. A Strawberry Winter Cake movement was also started because it was strawberry season in India. All the cakes shared looked so amazing that I had to jump on the bandwagon and make this cake right away. This cake celebrates Summer in a delicious way!!
Fresh Strawberry Cake
Even though it wasn't really strawberry season then (I still remember the super cold winter -- brrrrr), I found some decent strawberries and made this cake. It is a very pretty cake with whole strawberries beautifully arranged on top. I should have put the strawberries a little closer on top -- they seemed to have drifted apart after baking.

Fresh Strawberry Cake
I followed Deb @ Smitten Kitchen's recipe almost to the T. She used barley flour in the cake and being a resourceful food blogger (read -- a hoarder and an impulse buyer), I had a bag of barley flour in the pantry and used it in here. Barley flour doesn't have a tell tale taste and blends beautifully into the cake.
All in all this is a colorful and show stopping cake that tastes moist & delicious. I brought it to a dinner party and everyone  loved it. It is best to eat the cake in a day or two. 
Fresh Strawberry Cake
Recipe from Smitten Kitchen:
All purpose flour - 1cup (or use 1½cups of all purpose flour)
Barley flour - ½cup
Baking powder - 1½tsp
Salt - ½tsp
Fresh Strawberries - 15~16, hulled and halved
Unsalted butter - 6tbsp, at room temperature
Sugar - 1cup+2tbsp, divided
Egg - 1 large (or use 1tbsp egg replacer or flaxseed meal whisked in 3tbsp of water)
Milk - ½cup
Vanilla extract - 1tsp

  • Preheat oven to 350°F. Grease a 9" spring form pan with butter.
  • Sift the flours, baking powder and salt in a mixing bowl. Set aside.
  • Beat butter and sugar until light and fluffy, about 3 minutes, in an electric mixture. Add egg (or egg replacer mixture) and mix well until combined.
  • Add the milk and mix well.
  • Stir in the dry ingredients and mix on low speed until combined.
  • Pour the mixture into the prepared baking pan, smooth the top. Arrange the strawberries cut side down on the cake. Bake for 10 minutes. Lower the heat to 325°F and bake for another 25~35 minutes or until the cake tester inserted in the center comes out clean. 


  1. Your cake came out so good. Your berries sunk into the cake & I see your bake time is less than mine. I need to bake this again.

  2. beautifully made stawberry cake, like the way they have sunk in the batter

  3. pavani - i think this is ur best cake ever :) i never tire of telling u how gorgeous your clicks are.. but after the turkish pide, this is the next thing thats gonna stay in my mind :-))

  4. Yay! The cake looks beautiful Pavani. So glad you could make and enjoy it too. Isn't it the easiest not-too-sweet cake ever, perfect with a cuppa of chai.

    Hope you have a great weekend ahead.


  5. Just loved the addition of barley flour in this cake.. Irresistible cake definitely.

  6. I love the way the cake rose around the berries. Looks awesome.

  7. Such a sinful looking cake Pavani..I had this in mind to bake, had to opt out..

  8. Cake looks so perfect and lovely.

  9. That is one sinful looking cake.

  10. Beautiful looking cake. Looks sinful too :)

  11. delicious looking cake.. love the strawberry sneaking from there!!!

  12. Looks so gorgeous and love the color contrast of the cake..

  13. Simply love the use of fresh strawberries in the cake! The use of barley flour is awesome.


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