Print
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup hulled fresh strawberries
- ⅔ cup packed light brown sugar, divided
- ½ cup milk, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F and prepare an 8" baking pan with butter and parchment paper.
- Mash hulled strawberries in a bowl and mix with ⅓ cup light brown sugar.
- In a large mixing bowl, combine melted butter, the remaining ⅓ cup brown sugar, milk, vanilla extract, and kosher salt.
- Gently whisk in all-purpose flour, baking powder, and lemon zest until smooth.
- Pour batter into the prepared pan and top with the mashed strawberries.
- Bake for 30-40 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 5 minutes before transferring it to a wire rack.
Notes
Use fresh strawberries for the best flavor.
Do not overmix the batter to maintain lightness.
Check for doneness starting at the 30-minute mark.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 30