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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
Ingredients
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
Instructions
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.