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Grandma’s Old-Fashioned Strawberry Cake

When you have a strawberry windfall, it’s hard to find a better crowd-pleaser than Grandma’s Old-Fashioned Strawberry Cake.

old-fashioned strawberry cake

This cake harkens back to a time when cakes were so simple. Specifically, you’d just mix up a batter, pour in into a pan, and call it a day. You weren’t watching Cake Boss and trying to create a master artwork. There was no Instagram, so you weren’t trying to one-up anyone with how cool it looked. In other words, it was just good, old-fashioned cake.

Grandma's Old-Fashioned Strawberry Cake

An old-fashioned strawberry cake that is as delicious as it is simple.

Course Dessert
Cuisine American
Keyword cake, strawberries
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10


For the Cake

  • 3 cups all-purpose flour
  • 3/4 tsp salt
  • 4 1/2 tsp baking powder
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 small eggs, beaten
  • 1 1/2 tsp vanilla
  • 1 1/2 cups milk (or non-dairy milk alternative)
  • 1 quart strawberries, hulled and sliced

For the Glaze

  • 2 tbsp milk (or non-dairy milk alternative)
  • 1 cup powdered sugar, sifted if necessary


For the Cake

  1. In a medium bowl, sift together the flour, salt, and baking powder; sift three times. Next, in a separate larger bowl, cream the butter, add the sugar gradually and continue creaming until light and fluffy. Add well-beaten eggs to the butter mixture until and mix well. Finally, in a large measuring cup, add the vanilla extract to 1 1/2 cups of the milk.

  2. Add the sifted dry ingredients alternately with the flavored milk to the butter mixture, mixing just enough after each addition to keep the batter smooth.

  3. Pour the batter into a greased 9-inch by 13-inch pan. Next, cover with the strawberries, either randomly or in a pattern. Bake at 375 degrees for 30 minutes.

For the Glaze

  1. Combine the powdered sugar with the 2 tbsp. of milk to form a thin glaze. Drizzle the glaze over the top of the cake while the cake is still warm and serve.

One of the real charms of this cake is the simple glaze on top. It’s best to pour on the glaze when the cake is still warm, so it gets a little melt-y. Even better, serve the cake with extra strawberries on the side.

Sure, this cake is good for any occasion. However, it’s particularly delicious when you serve it as part of a strawberry feast. We made this multi-course feast with strawberry dishes for every course, starting with a spicy-sweet strawberry salsa.

And finally, we’re calling this a dessert cake. But to be honest, if you want to have it for breakfast as a coffee cake, we’re fully in support of that.

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