Description
This fresh strawberry cake is a light and fluffy dessert featuring a tender vanilla almond batter topped with a beautiful circular pattern of fresh strawberries. Baked in a springform pan and finished with a shiny strawberry jam glaze, this cake is perfect for spring and summer occasions. Serve it with whipped cream for an extra treat.
Ingredients
Scale
Cake Batter
- Nonstick cooking oil spray (for greasing pan)
- 2 cups (250 g) all-purpose flour
- 2 tsp. baking powder
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- ½ cup whole milk, at room temperature
- ¼ cup sour cream, at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- ½ tsp. almond extract
Topping
- 10 oz. fresh strawberries (preferably small ones), hulled, halved or quartered if large
- 2 Tbsp. strawberry jam
For Serving (Optional)
- Whipped cream
Instructions
- Preheat and Prepare Pan: Place a rack in the middle of your oven and preheat to 350°F (175°C). Generously grease a 9-inch diameter springform pan with nonstick cooking oil spray to prevent sticking.
- Mix Dry and Wet Ingredients Separately: In a medium bowl, whisk together the flour, baking powder, and kosher salt. In a small bowl, whisk the whole milk and sour cream until smooth and well combined. Set both mixtures aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 5 to 7 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Extracts: Reduce mixer speed to medium. Add eggs one at a time, allowing each to fully incorporate before adding the next, about 1 minute per egg, scraping down the bowl after each addition. Then mix in vanilla and almond extracts.
- Combine Batter: Lower mixer speed to low. Add half of the flour mixture, mixing just until combined. Scrape sides of the bowl. Add the milk and sour cream mixture, mix until just combined. Scrape down bowl again, then add remaining flour mixture and mix until smooth.
- Assemble Cake and Add Strawberries: Pour batter into prepared pan and smooth the top with a spatula. Arrange the fresh halved or quartered strawberries on top in a circular pattern, leaving about a ¼-inch border around the edge.
- Bake the Cake: Place the springform pan on a baking sheet to catch drips. Bake for 50–60 minutes until a cake tester or toothpick inserted in the center comes out mostly clean but may have a few moist crumbs. The top will remain pale. Remove from oven and cool on a wire rack for about 10 minutes.
- Glaze with Strawberry Jam: Microwave the strawberry jam in a small microwave-safe bowl on high for about 30 seconds until softened. Stir, then gently brush the jam over the top of the warm cake to give it a shiny glaze.
- Cool and Serve: Run a paring knife around the edges to loosen the cake and release from the pan. Transfer to a wire rack to cool completely, about 1 hour 30 minutes. Serve with whipped cream if desired.
Notes
- To ensure even baking and prevent sticking, use a well-greased springform pan and place it on a baking sheet.
- Use room temperature ingredients to help the batter combine smoothly and rise properly.
- Choose small fresh strawberries for easier slicing and a prettier topping pattern.
- You can substitute sour cream with an equal amount of Greek yogurt if desired.
- Allow the cake to cool completely before removing from the pan for best results.
- Whipped cream is optional but adds a lovely creaminess when serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cake, fresh strawberries, vanilla cake, springform cake, summer dessert, berry dessert, homemade cake
