Fresh Strawberry Cake
This fresh strawberry cake is moist and light and a fabulous dessert to pair with a bowl of vanilla ice cream or a cup of coffee.

Every week, I go have lunch with my Little for Big Brothers Big Sisters. We solve the world’s problems over school food and Uno cards as only a 13-year-old and a 39-year-old can.

Recently, we discussed the nature of sandwiches. Is a hot dog a sandwich? How about a taco? Where do quesadillas come into play?

Her assessment was that tortillas didn’t count; we stalled out on the subject of buns. We’ll have to come back to it at some point and figure it out.

I was reminded of that conversation when I made this week’s recipe, except my internal struggle was: cake or pie? The recipe author calls it a “crustless pie,” but honestly, it’s a phenomenal, moist cake that just happens to be made in a pie pan—at least in my humble opinion.

Whatever the ruling, though, it was really good, and it is perfect for all the sweet berries that are starting to hit our grocery store shelves right now.

This comes from the blog “Averie Cooks.” You can find the original post at I added extra vanilla in my version.

Fresh Strawberry Cake

This fresh strawberry cake is moist and light and a fabulous dessert to pair with a bowl of vanilla ice cream or a cup of coffee.
Course: Breakfast, Dessert
Keyword: almond extract, crustless pie, easy cake, easy dessert, fresh fruit, strawberry, vanilla


  • 1/2 cup butter melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 cup flour
  • 1/4 teaspoon salt
  • 16 ounces fresh strawberries halved or quartered, divided


  • Preheat the oven to 350 degrees.
  • Prepare a nine-inch glass pie dish by spraying it with cooking spray.
  • In a large mixing bowl, add the melted butter (let it cool a bit), eggs, vanilla extract and almond extract. Beat the mixture to combine.
  • Add in one cup of sugar, the flour and salt, and beat until you have a smooth batter.
  • Fold in all but about 1/4 cup of your strawberries, and pour the mixture into your prepared pie dish, spreading it out evenly.
  • Lightly press the remaining strawberries into the top of the batter, and sprinkle two tablespoons of sugar evenly over the top of the cake.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool completely before slicing. Store any leftovers in the fridge in an airtight container.

We really, really enjoyed this one. The vanilla and almond extracts compliment the flavor of the fresh strawberries perfectly and really help the fruit be the star of the dessert. This was delicious for breakfast with a cup of coffee, too.

You could easily swap in blueberries, raspberries, etc., if you’re not a strawberry fan or your local grocery store has something else on the shelves.

If you make this, you’ll have to tell me if I’m wrong in the cake vs. pie debate. I haven’t asked my Little to weigh in yet. If she’s anywhere near the expert on baked goods that she is on sandwiches, though, I’ll have a definitive answer in no time.

This piece first appeared in print on March 16, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.