Step-by-Step Instructions
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Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper for easy removal. -
Cream the butter and sugar
In a mixing bowl, beat the butter and sugar until light and fluffy. This step gives the cake its airy texture. -
Add the eggs and vanilla
Beat in the eggs one at a time, then mix in the vanilla extract until smooth. -
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined—avoid overmixing to keep the cake tender. -
Add the strawberries
Pour the batter into the prepared pan, then gently press the halved strawberries cut-side down across the top. They will sink slightly during baking, creating beautiful strawberry pockets in the cake. -
Bake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and the strawberries glistening. -
Cool and serve
Allow the cake to cool for at least 15 minutes before removing from the pan. Dust with powdered sugar before serving.
Serving Suggestions
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Serve warm with a dollop of freshly whipped cream.
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Pair with a scoop of vanilla gelato for a decadent Italian-inspired dessert.
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Enjoy a slice with a cappuccino for an afternoon pick-me-up.
Why You’ll Love Italian Strawberry Cake
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Rustic beauty – No frosting needed; the strawberries do the decorating.
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Seasonal freshness – Perfect for showcasing sweet spring or summer berries.
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Easy to make – Just one bowl for wet ingredients, one for dry, and you’re ready to bake.
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Crowd-pleaser – Light, fruity, and not overly sweet.
Final Thoughts
The Italian Strawberry Cake is a reminder that the best desserts don’t need to be complicated. With just a handful of simple ingredients, you can create a dessert that celebrates the natural sweetness of strawberries while offering a taste of rustic Italian charm
