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Strawberry Butter Cake Recipe

strawberry butter cake overhead shot

Hello, beautiful people! As you know, you are a priority to me therefore, I create new recipes and share them with you after it passes the intense quality test with flying colors, unfortunately, This Strawberry Butter Cake is not my creation but it’s out of this world and you deserve to be introduced to it!  

strawberry butter cake with milk on the side

From its name, you know that strawberries are present and I have used fresh ones. Of course, you can use frozen strawberries but you must place them on a kitchen paper towel for 10 minutes, this step will prevent the cake from becoming soggy.

strawberry butter cake close up image

Why do I love Strawberry Butter Cake?

I love this strawberry butter cake for many reasons. One, it is so easy to prepare. Two, it has butter and that alone makes it awesome. Three, it looks pretty. Four, the crumbs are fine. Five, it tastes even better the next day. Six, it can be stored at room temperature for up to 4 days. Seven, well, I’ll let you figure that one out!

strawberry butter cake served with milk

I have added blueberries too but you don’t have to. I had few blueberries and was afraid it might go bad, so I threw some on this cake. Adding blueberries didn’t mess up the flavor.

strawberry butter cake on a parchment paper

I’m not sure if you can make cupcakes out of this batter, it rises but not so high. If you ever turn this into a cupcake or muffin, please let me know if it turned out OK. I almost don’t want to change anything in this recipe, although I did. I had to add oil to it, only because I can’t but refrigerate my cakes after two days and was afraid having only butter in this cake will make it dry when refrigerated.

Strawberry Butter Cake Recipe

Strawberry Butter Cake

5 from 1 vote
Print Rate
Author: Muna Kenny


  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoon butter
  • 2 tablespoon oil
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup milk
  • Around 10 strawberries cut in half + 1/3 cup blueberries


  • Preheat oven to 350F/180C. Line an 8” pan with parchment paper or you can grease and flour it instead. Keep aside.
  • In a bowl, sift the flour, salt, and baking powder. Keep aside.
  • In a different bowl, add the butter, oil, milk, and sugar, beat until smooth in texture. Add the egg and vanilla, beat until combined.
  • Add the dry ingredients to the wet and mix gently. Pour into the previously prepared pan. Gently place the halved strawberries and the whole blueberries on the batter.
  • Bake for 10 minutes then reduce heat to 325F/165C and continue baking until golden in color and a skewer inserted in the middle of the cake come out clean.
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This recipe is adapted from here with a slight change.



  1. Tender, soft, moist..such a lovely butter cake!

  2. Love a bit of fruit in my cakes! I’ll have to try these and I’ve caught my eye on some of your other recipes 🙂

  3. I’ve never had a cake like this but looks like it might be the right amount of sweetness for me!

  4. My WEAKNESS!! Butter cake. This looks amazing.

  5. This cake looks simply delicious! The perfect treat with a nice cup of tea or a big glass of milk. I’ve saved the recipe for the next time I’m in the mood to bake up something delicious.

  6. OMG this looks absolutely incredible!! I need to try this – I’m drooling haha!

  7. Nour Saghorchi

    about to try this recipe now!!!

  8. 5 stars
    It’s great, but start checking 10 mins before done. The ingredients list milk but the directions don’t. It is obvious you add it as part of the wet ingredients.

    • munatycooking

      Thanks for the heads up! I’ve mentioned the milk in the instruction to avoid the confusion 🙂

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