This soft, tender Italian Strawberry Cake is made with fresh strawberries, butter, and vanilla, and ready in 1 hour and 5 minutes. The top bakes into a golden crust while the sweet berries soften and release their vibrant juices into the crumb. I find this simple rustic bake cures my craving for a fresh fruit dessert.

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Why You Will Love This Italian Strawberry Cake Recipe:

The “Jammy” Texture: Unlike cakes where fruit is just a garnish, this recipe folds fresh strawberries directly into the batter. As it bakes, the berries burst, creating pockets of natural strawberry jam throughout the crumb.
Rustic Simplicity: This isn’t about perfectly piped frosting. It’s a single-layer, “naked” cake that relies on a simple dusting of powdered sugar and the vibrant red of the berries for its beauty.
Mediterranean Moisture: Italian cakes often swap heavy butter for high-quality olive oil or whole-milk yogurt (and sometimes ricotta). This creates a crumb that is incredibly moist, light, and—bonus—stays fresh for days on the counter.
Not Cloyingly Sweet: It strikes a perfect balance between tart lemon zest and sweet berries. It’s sweet enough to be a dessert, but subtle enough to pair with a morning espresso.
Effortless Prep: No stand mixer? No problem. Most versions are “one-bowl” wonders that come together in about 15 minutes, making it the ultimate low-stress choice for last-minute guests.
Breakfast Approved: In Italy, cake for breakfast is a way of life. Because it’s fruit-forward and relatively light, it’s a perfectly acceptable companion to your morning coffee.

Italian Strawberry Cake Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar (plus 2 tablespoons for topping)
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1 pound fresh strawberries, hulled and halved

How To Make Italian Strawberry Cake

Prepare The Pan: Preheat your oven to 350F (175C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
Mix Dry Ingredients: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until evenly distributed.
Cream Butter And Sugar: In a large bowl, beat the softened butter and 1 cup of sugar until pale and fluffy, taking about three minutes.
Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl.
Combine The Batter: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour.
Add The Berries: Gently fold half of the chopped strawberries into the batter, then spread it evenly into the prepared pan.
Bake And Cool: Arrange the remaining berries on top, sprinkle with extra sugar, and bake for 45 to 50 minutes until a toothpick comes out clean.

Recipe Tips

Dry the berries: Wash and thoroughly dry your strawberries before slicing to prevent excess moisture from making the batter soggy.
Use room temperature eggs: This helps the ingredients emulsify properly, creating a smoother batter and a lighter crumb.
Do not overmix: Stop mixing as soon as the flour streaks disappear to keep the cake tender rather than dense.

What To Serve With Italian Strawberry Cake?

Serve a warm slice of Italian Strawberry Cake alongside a generous dollop of lightly sweetened mascarpone cheese or freshly whipped cream. A hot shot of espresso balances the sweetness of the fruit perfectly.

How To Store Leftovers Italian Strawberry Cake?

Keep this cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to four days or wrap individual slices in plastic wrap and freeze for up to three months.

How To Reheat Leftovers Italian Strawberry Cake?

The Oven (Best for Texture)

Temp: Preheat to 300°F (150°C).
Method: Wrap the slice loosely in foil to keep it moist.
Time: Heat for 5–8 minutes. This keeps the crumb soft and the berries jammy.

The Microwave (Best for Speed)

Method: Use 50% power to avoid a rubbery texture.
Hack: Place a damp paper towel over the slice or a small cup of water inside to create steam.
Time: Heat in 15-second bursts until warm (usually 30 seconds total).

FAQs

Can I use frozen strawberries? No, frozen strawberries release too much water as they thaw. This will alter the baking time and leave the center raw.
Can I make this in a regular cake pan? Yes, a deep 9-inch round cake pan works well. Just ensure you line it securely with parchment so the fruit does not stick to the bottom.
Why did my cake sink in the middle? Opening the oven door too early can cause a temperature drop that collapses the center. Wait until at least the 40-minute mark to check for doneness.

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Italian Strawberry Cake Nutrition Fact

Calories: 280 kcal
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 180mg
Total Carbohydrate: 38g
Protein: 4g

Italian Strawberry Cake

Recipe by PaulaCourse: Italian Cake Recipes, Dessert, BreakfastCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Total time

hour

minutes

Italian Strawberry Cake features a soft, tender crumb packed with sweet, juicy strawberries and ready in 65 minutes. This simple dessert relies on basic pantry ingredients like butter and flour, making it ideal for relaxed weekend gatherings.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar (plus 2 tablespoons for topping)
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1 pound fresh strawberries, hulled and halved

Directions

1. Prepare The Pan: Preheat your oven to 350F (175C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
2. Mix Dry Ingredients: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until evenly distributed.
3. Cream Butter And Sugar: In a large bowl, beat the softened butter and 1 cup of sugar until pale and fluffy, taking about three minutes.
4. Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl.
5. Combine The Batter: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour.
6. Add The Berries: Gently fold half of the chopped strawberries into the batter, then spread it evenly into the prepared pan.
7. Bake And Cool: Arrange the remaining berries on top, sprinkle with extra sugar, and bake for 45 to 50 minutes until a toothpick comes out clean.