Strawberry Pie Cake
This Strawberry Pie Cake combines the best of both worlds: the juicy filling of a pie with the fluffy texture of a cake. Perfect for fresh strawberry dessert lovers!
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Strawberry Filling
- 2 cups fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 15 minutes to release juices.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix just until combined.
- Pour half of the batter into the prepared cake pan. Layer the strawberry filling over the batter, then top with the remaining batter.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Serving
- Slice and serve the cake warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use fresh, ripe strawberries for the best flavor. Do not overmix the batter to keep it light. Ingredient Substitutions: Use gluten-free flour for a gluten-free option. How to Serve: Best served with a scoop of vanilla ice cream. Storage & Freshness: Keep in the fridge for up to three days. Make-Ahead Tips: Bake a day in advance and store in the fridge.