This Italian Strawberry Cake is a simple homemade cake made with fresh strawberries, lemon zest and a soft, light crumb. It's the kind of easy fruit cake you often find in Italian homes, perfect for breakfast, afternoon snack or a simple spring dessert.
Unlike many strawberry desserts made with pastry cream, whipped cream or layers of sponge cake, this recipe is baked with fresh strawberries directly on top of the batter. As the cake bakes, the strawberries soften and sink slightly into the crumb, giving it a sweet, fresh and delicate flavor.
The batter is very simple, made with eggs, sugar, flour, potato starch, melted butter and lemon. The potato starch helps make the cake softer and lighter, while the lemon enhances the natural sweetness of the strawberries.
Serve this fresh strawberry cake plain, with a dusting of powdered sugar, or with a spoonful of whipped cream. For a more indulgent dessert, you can also serve it with vanilla gelato or chocolate gelato.
Jump to:
Why This Recipe Works
This Italian strawberry cake is simple, light and full of fresh fruit flavor. The strawberries are arranged on top of the batter and sink slightly as the cake bakes, becoming soft and juicy without making the crumb too wet.
The batter is made with a mix of flour and potato starch, which gives the cake a soft, delicate texture. Melted butter adds flavor without making the cake heavy, while lemon zest and lemon juice enhance the natural sweetness of the strawberries.
Unlike many strawberry cakes made with frosting, whipped cream or pastry cream, this is a simple homemade cake. It's perfect for breakfast, afternoon snack or a light spring dessert, with just a dusting of powdered sugar on top.
Ingredients
Prep Time: 15 Min | Cook Time: 45 Min | Servings: 6
Doses for a 22 cm (9 inch) non-stick springform pan with removable bottom
- 250 g (about 9oz) fresh strawberries
- 115 g (about 1 cup) Italian “00” flour or all-purpose flour
- 70 g (½ cup) potato starch
- 3 large eggs
- 80 g (⅓ cup) unsalted butter, melted
- 8 g (2 ½ teaspoons) baking powder
- 150 g (¾ cup) granulated sugar
- 1 organic lemon
- powdered sugar, to sprinkle
Kitchen Tools You May Need
You don't need any special equipment to make this Italian strawberry cake, but a few basic tools will help you get the best result.
- A stand mixer, such as a KitchenAid, or electric hand mixer is useful for beating the eggs and sugar until light and fluffy. This step helps give the cake a soft and airy texture.
- A fine-mesh strainer is helpful for sifting the flour, potato starch and baking powder together, so the dry ingredients are evenly mixed and the batter stays smooth.
- For this recipe, use a 22 cm (9-inch) non-stick springform pan with a removable bottom. It makes it easier to remove the cake once baked.
- A cake dome is also useful for storing the cake and keeping it soft and fragrant for longer.
How to Make Italian Strawberry Cake
Step 1) - First, with the help of an electric mixer, beat the eggs with the sugar for at least 5 minutes until the mixture is frothy and smooth.
Step 2) - Meanwhile, in a small saucepan melt the butter over low heat, without letting it sizzle. Let it cool and then add the melted butter to the egg and sugar cream. Continue to mix for a few seconds on high speed until the mixture is well blended.
Step 3) - Add the grated lemon peel and 2 tablespoons of lemon juice and continue to mix.
Step 4) - Sift together the flour, baking powder and potato starch. Then, reduce the speed of the mixer and add the flours to the mixture, one tablespoon at a time.
Mix on low speed, just long enough for the ingredients to thicken into a creamy mixture.
Step 5) - Finally, pour everything into a baking dish, previously lined with baking paper. Carefully spread the mixture to level the surface.
Step 6) - Wash your strawberries with a damp cloth, not under running water, and dry them perfectly with a dry cloth. This is an essential step. Moist strawberries are heavier and therefore tend to sink to the bottom, as well as overly moisten the batter.
Step 7) - Now cut each strawberry into four equal-sized wedges. Arrange them on top of the cake, covering it completely. Since you gently press the strawberries into the top of the batter, they will sink even more during baking. The cake looks great when you cut it and have the cooked strawberries in the center of the cake.
Step 8) - Bake in a preheated oven at 170° C (340 F) for about 45 minutes, in the middle rack of the oven. The cake will be ready when a golden crust forms on the surface.
Remove your easy fresh strawberry cake from the oven and let it cool, then sprinkle with powdered sugar and serve.
Tips for the Best Fresh Strawberry Cake
DRY THE STRAWBERRIES WELL: Strawberries release moisture during baking, so it is important to dry them very well before adding them to the cake. If they are too wet, they can make the batter heavy and sink too much.
CUT THE STRAWBERRIES EVENLY: Cut the strawberries into similar-sized wedges so they bake evenly. If the pieces are too large, they may release too much liquid in one spot.
BEAT THE EGGS AND SUGAR WELL: Whip the eggs and sugar for at least 5 minutes, until the mixture is pale, light and fluffy. This step helps give the cake a soft and airy crumb.
SIFT THE DRY INGREDIENTS: Sift the flour, potato starch and baking powder before adding them to the batter. This helps avoid lumps and gives the cake a lighter texture.
USE LEMON: Lemon zest and a little lemon juice enhance the flavor of the strawberries and make the cake taste fresher.
DO NOT PRESS THE STRAWBERRIES TOO DEEPLY: Arrange the strawberries on top and press them only lightly into the batter. They will naturally sink a little while baking.
LET THE CAKE COOL BEFORE SERVING: This cake is very soft when it comes out of the oven. Let it cool before removing it from the pan and dusting it with powdered sugar.
How to Serve Italian Strawberry Cake
Italian Strawberry Cake is delicious on its own, with just a dusting of powdered sugar on top. It is perfect for breakfast, afternoon snack or a simple spring dessert.
For a more elegant dessert, serve it with a spoonful of whipped cream or a scoop of vanilla gelato. The delicate flavor of the cake pairs beautifully with the sweetness of the strawberries and the fresh lemon aroma.
If you want a richer dessert, try it with chocolate gelato or a little mascarpone cream. Strawberries and chocolate are always a wonderful combination, while mascarpone cream makes the cake even softer and more indulgent.
This cake is best served at room temperature, when the crumb is soft and the strawberry flavor is more intense.
Storage
Italian Strawberry Cake is best enjoyed the same day it's made, when the crumb is soft and the strawberries are fresh and fragrant. You can keep it at room temperature for 1 day, covered with a cake dome or wrapped loosely with plastic wrap. Keep it in a cool, dry place, away from direct sunlight or heat.
Since this cake contains fresh strawberries, store any leftovers in the refrigerator after the first day. Place the cake in an airtight container, or cover it well with plastic wrap, and refrigerate for up to 2 or 3 days.
Freezing is not ideal for this cake, because strawberries release moisture after thawing and can make the crumb slightly wet. However, you can freeze the cake in slices for up to 1 month. Wrap each slice well, thaw in the refrigerator, then bring to room temperature before serving.
Substitutions and Variations
BUTTER OR OIL: For a lighter version, you can replace the melted butter with 70 g (about 5 tablespoons) of a neutral vegetable oil, such as canola oil or grapeseed oil. The cake will be slightly less rich, but still soft and moist.
CHOCOLATE CHIPS: Strawberries and chocolate are always a delicious combination. You can add a handful of dark chocolate chips on top of the batter before baking, together with the strawberries.
POWDERED SUGAR OR COCOA: The classic finish is a light dusting of powdered sugar. For a more intense flavor, you can dust the cake with a little unsweetened cocoa powder instead.
SPECIAL OCCASIONS: This simple strawberry cake is also lovely for Mother’s Day or Valentine’s Day. For these occasions, you can bake it in a heart-shaped cake pan, as long as the size is similar to a 22 cm / 9-inch round pan.
More Italian Desserts with Fresh Strawberries to Try
If you love desserts made with fresh strawberries, there are many other Italian recipes you can try:
- For a creamy no-bake dessert, Strawberry Tiramisu is a fresh and colorful twist on the classic Italian tiramisu.
- For something cold and refreshing, try homemade Strawberry Gelato or Strawberry Semifreddo, two perfect desserts for spring and summer.
- If you prefer a richer cake, Strawberry Mascarpone Cake is a soft and creamy option with a more indulgent texture.
- And for a quick and elegant idea, Chocolate Covered Strawberries are always a beautiful dessert to serve for special occasions.
FAQ
Fresh strawberries are the best choice for this Italian strawberry cake, because they have a better texture and release less liquid while baking. Frozen strawberries tend to become watery after thawing and can make the cake too moist.
Strawberries can sink because they are naturally heavy and release moisture during baking. To prevent them from sinking too much, dry them very well, cut them into even pieces and press them only lightly into the top of the batter.
Yes, you can make it a few hours ahead or the day before. It is best served at room temperature, so if you store it in the refrigerator, take it out about 20 to 30 minutes before serving. Dust with powdered sugar just before serving.
Recipe Card
Italian Strawberry Cake Recipe with Fresh Strawberries
Ingredients
- 250 g fresh strawberries - about 9 oz
- 115 g Italian "00" flour or all-purpose flour - 1 cup
- 70 g potato starch - ½ cup
- 3 large eggs
- 80 g unsalted butter - ⅓ cup, melted
- 8 g baking powder - 2 ½ teaspoons
- 150 g granulated sugar - ¾ cup
- 1 organic lemon
- powdered sugar - to sprinkle
Instructions
- with the help of an electric mixer, beat the eggs with the sugar for at least 5 minutes until the mixture is frothy and smooth.
- Meanwhile, in a small saucepan melt the butter over low heat, without letting it sizzle.
- Let it cool and then add the melted butter to the egg and sugar cream.
- Continue to mix for a few seconds on high speed until the mixture is well blended.
- Add the grated lemon peel and 2 tablespoons of lemon juice and continue to mix.
- Sift together the flour, baking powder and potato starch. Then, reduce the speed of the mixer and add the flours to the mixture, one tablespoon at a time.
- Mix on low speed, just long enough for the ingredients to thicken into a creamy mixture.
- Pour everything into a baking dish, previously lined with baking paper. Carefully spread the mixture to level the surface.
- Cut each strawberry into four equal-sized wedges. Arrange them on top of the cake, covering it completely. Since you gently press the strawberries into the top of the batter, they will sink even more during baking. The cake looks great when you cut it and have the cooked strawberries in the center of the cake.
- Bake in a preheated oven at 170° C (340 F) for about 45 minutes, in the middle rack of the oven. The cake'll be ready when a golden crust forms on the surface.
- Remove your easy fresh strawberry cake from the oven and let it cool, then sprinkle with icing sugar and serve.
Leave a Reply