Strawberry Brunch Cake
Brighten your morning with this irresistible Strawberry Brunch Cake—a buttery, tender treat that celebrates the sweetness of fresh strawberries. Perfectly moist and bursting with flavor, this cake is made with simple pantry staples like all-purpose flour, milk, and pure vanilla extract, while golden-baked strawberries create a stunning, fruity topping. With just 20 minutes of prep time, it's a hassle-free way to impress guests or elevate your weekend breakfast. Whether dusted with powdered sugar for a touch of elegance or paired with coffee and whipped cream for a decadent finish, this easy-to-make brunch cake is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Pure vanilla extract
- 0.5 cups Milk
- 1.5 cups Fresh strawberries (hulled and halved)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Optionally, line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared cake pan and use a spatula to spread it evenly. Gently press the halved strawberries into the batter, cut side down. Arrange them in an even layer across the surface.
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Once cooled, optionally dust the top of the cake with powdered sugar before serving.
Serve the Strawberry Brunch Cake at room temperature. It pairs perfectly with coffee, tea, or a dollop of whipped cream!
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 182.4 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
