Old-Fashioned Strawberry Cake Recipe (2024)

I have an abundance of peaches... could I substitute? or maybe mix strawberries and peaches?

The weight conversion for the strawberries is incorrect; 10 oz = 280 g (not 190 g).

I made this twice in. 24 hours. I used yogurt instead of buttermilk which worked well. First time I used frozen strawberries and it took 1hr 45 to cook. It came out well. Second time I used fresh strawberries and it took 1h 20 to cook. The second time I added lemon zest from a whole small lemon; it added a nice roundness to the flavor. I also accidentally melted all the butter the second time around it came out very moist and much fluffier surprisingly. Both times everyone raved about the cake.

I made this with 10 oz of sliced, unpeeled peaches, with a handful of blueberries for color. I sprinkled the top with turbinado sugar. Came out pretty awesome. I'd start checking if it was done in 40 to 45 minutes. The sugar change gives the top a crisp, caramelly coat. I like this more than the summer berry buckle the times put out a few weeks ago.

Made the recipe as written, except I used nonfat Greek yogurt instead of buttermilk, since that was the only thing milk-adjacent on hand. I wasn’t expecting this to be so absolutely delicious. It does have a cake doughnutty flavor, probably from the vanilla and Demerara sugar. It straddles the line between cake good enough for dessert and snack cake you can eat without utensils. It was light but satisfying but not too rich and just so scrumptious.

Halved it and baked it in a loaf pan, 45 min was perfect!

I'd use almond flavoring with peaches.

Additional note: this cake does not eat well the next day. It gets dense, stodgy, and a bit soggy.

Such a delicious cake! I followed the recipe as written, except I roasted the strawberries and let them cool completely before adding them to the batter. That eliminated the mushiness and heightened the strawberry flavor.

While this cake is good, it's not amazing like the Strawberry Sour Cream Streusel Cake recipe. The ingredients are pretty identical except in that one, sour cream is used and a purée filling is made with fresh strawberries and strawberry jam. Both recipes produce a very thick batter that you have to spread in the pan. But this recipe here is missing an "it" factor for me...outside of a burst of strawberry or the crunchy top, the actual cake itself, while moist, is somewhat bland.

Made this cake with cubed white peaches tossed with 3/4 teaspoon of almond extract. Topped the cake with crushed blanched almond slices and the demerara sugar before it went in the oven. Looks beautiful! Cooling now and eager to taste it!

We are in the heart of strawberry season in NC and it's a good year. Thanks goodness for anything good in 2020! Love this cake recipe. I increase the berries to a pound for a greater berry to cake ratio. It works.

Great recipe but the suggestion that it could be made 3 days ahead either wrapped tightly or kept in fridge was just not true. The wonderful crispy turbinado sugar top lost it's crisp and that was a shame. Eat it fresh and be happy!

Just baked this, and followed the recipe exactly. I wanted that golden top, but that required an extra 10-15 minutes... and the cake ended up being more on the dry end. So maybe don't pursue that golden top and trust your intuition! Overall, I found the flavor to be just ok - not a jaw-dropper. But still enjoyed and devoured by all!

I definitely wouldn't freeze this. Unfortunately, the strawberries are likely to become unpleasantly mushy and to release too much liquid into the cake, making the whole thing a bit mushy.

I made this at an Airbnb so I didn’t have a mixer. It did not make a difference! The baking powder provided a lot of lift, making a perfectly puffed cake.

This recipe is one I come back to again and again — incredibly simple, but a crowd-pleaser nonetheless. Tried with both strawberries and cherries, both cakes came out great after 50 minutes. Always add almond extract as to me it’s a must with any fruit cake. Next time, I’ll take other reader’s’ recommendations and add lemon zest/juice. Might be nice served with whipped cream. Another hit from Allison!

I made this with blueberries instead of strawberries ( adding more blueberries), and it was a big hit!

I loved this cake. I’ve made it once with strawberries (fresh from the farmers market in early July) and would have added more more more. The second time I made it in late July with early peaches and extra demurra sugar on top. So delicious!! I also used a 10 inch springform pan with parchment. It came out beautifully.

Used Bob's White Whole Wheat flour. put a teaspoon of vinegar in with skim milk. Chopped frozen strawberries in processor. The cake was moist and had a good strawberry flavor. I used an 8 inch round pan and needed to bake it probably 55 minutes before it was set. It did cook through. We celebrated Azalea's 2nd birthday with Strawberry Cake. (Buttermilk would be better but I didn't have any of that.)

Delicious. Added zest of one lemon and a splash of almond extract. I think it could have handled more strawberries and wasn’t the slightest bit mushy.

Please change the incorrect oz/grams of strawberries conversion! I made it before reading the notes and it looks sadly scant :(

I followed this recipe in her book using 290 g of flour as written (she uses the dip and sweep measuring method). I weighed everything and followed her YouTube video as well. I added a bit more salt than called for. It still came out kind of bland. Better the next day, but I’m sad I wasted delicious strawberries I could have eaten fresh for what is a very average cake.

I tried making a paleo version by substituting almond flour for AP but the cake never seem to get “cooked through”. Almond flour is a very wet flour. Bob’s Red Mill Paleo blend was the perfect solution!

We used a little more fresh strawberries; while the extra fruit made the cake more fragile, it was better for it,

Made this in a cast iron skillet, heating the pan and adding butter before adding the batter, which produced a nice crunch at the edges. That said, while the crumb was nicely done and the cake fairly light, it wasn’t as flavorful as I was hoping for. I followed the recipe exactly (aside from the cast iron pan bit) so will maybe add more strawberries next time, along with some lemon zest.

I made buttermilk substitute with skim milk and lemon juice. That worked, and the cake is delicious.

Pretty good. Moist. Add lemon zest. Cooked in exactly the time stated

Alison Roman is not usually a miss for me but this cake was dullsville. No, it's not sweet enough, but more importantly, it's not flavorful enough. The batter is boring. Wouldn't want to eat in one sitting. And unlike most fruit cakes, this really doesn't age well. More lackluster and dried out on day two. Tossed it. Felt badly for the strawberries.

Delicous and the texture really is similar to cake donuts. I roasted the strawberries with some maple syrup and let them cool before using them in the recipe. I also reduced the sugars to 70%, and replaced a portion of the butter with olive oil. I baked the cake for more 57 minutes with the last 7 minutes with the convection feature to get the top to crisp and brown. Next time I'll bake it for 50 - 55 min and turn on the convection feature at 40 minutes.