This is a traditional tea cake recipe and makes great use of fresh strawberries – you can also use raspberries, blueberries or a combination. You could dust with powdered sugar or make a simple glaze, but I think it’s perfectly fine on its own.
What you'll need
Ingredients
Fresh Strawberry Tea Cake
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
3 eggs
3 cups plus 1 tablespoon flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups sliced strawberries
The method
Directions
01
Adjust rack to center position and preheat oven to 350 F.
02
Sift together 3 cups flour, baking powder and salt in large bowl; set aside
03
Cream butter and sugar on medium high speed for 3-5 minutes until light and fluffy. Add eggs, 1 at a time, mixing well after each – about 30 seconds for each egg.
04
Gradually add flour mixture to butter mixture, alternating with milk. Toss strawberries with remaining 1 tablespoon flour and fold into batter.
05
Scrape batter into greased and floured 12-cup bundt pan. Bake in center of 350-degree oven until toothpick inserted in center of cake comes out clean, about 1 1/4 hours.
06
Cool in pan on rack 15 minutes, then unmold cake onto rack to cool completely.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Best Fresh Strawberry Tea Cake
Prep
Cook
Yield
This is a traditional tea cake recipe and makes great use of fresh strawberries – you can also use raspberries, blueberries or a combination. You could dust with powdered sugar or make a simple glaze, but I think it’s perfectly fine on its own.
Ingredients
Fresh Strawberry Tea Cake
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
3 eggs
3 cups plus 1 tablespoon flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups sliced strawberries
Cook Like James · The method
Directions
1
Adjust rack to center position and preheat oven to 350 F.
2
Sift together 3 cups flour, baking powder and salt in large bowl; set aside
3
Cream butter and sugar on medium high speed for 3-5 minutes until light and fluffy. Add eggs, 1 at a time, mixing well after each – about 30 seconds for each egg.
4
Gradually add flour mixture to butter mixture, alternating with milk. Toss strawberries with remaining 1 tablespoon flour and fold into batter.
5
Scrape batter into greased and floured 12-cup bundt pan. Bake in center of 350-degree oven until toothpick inserted in center of cake comes out clean, about 1 1/4 hours.
6
Cool in pan on rack 15 minutes, then unmold cake onto rack to cool completely.
Cook Like James
Best Fresh Strawberry Tea Cake
Prep
Cook
Yield
This is a traditional tea cake recipe and makes great use of fresh strawberries – you can also use raspberries, blueberries or a combination. You could dust with powdered sugar or make a simple glaze, but I think it’s perfectly fine on its own.
Ingredients
Fresh Strawberry Tea Cake
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
3 eggs
3 cups plus 1 tablespoon flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups sliced strawberries
Directions
1
Adjust rack to center position and preheat oven to 350 F.
2
Sift together 3 cups flour, baking powder and salt in large bowl; set aside
3
Cream butter and sugar on medium high speed for 3-5 minutes until light and fluffy. Add eggs, 1 at a time, mixing well after each – about 30 seconds for each egg.
4
Gradually add flour mixture to butter mixture, alternating with milk. Toss strawberries with remaining 1 tablespoon flour and fold into batter.
5
Scrape batter into greased and floured 12-cup bundt pan. Bake in center of 350-degree oven until toothpick inserted in center of cake comes out clean, about 1 1/4 hours.
6
Cool in pan on rack 15 minutes, then unmold cake onto rack to cool completely.
