A simple vanilla cake, accented with hints of brown sugar and spices, and topped with bright, juicy strawberries—what more could you want? This rustically elegant strawberry cake is exceptionally easy to mix up, and is delightful served with coffee or tea for breakfast. (And we all know, cake for breakfast is always a good decision.) The strawberry whipped cream adds a lovely touch of decadence to the not-overly-sweet snack cake. We suggest enjoying this cake the day it’s baked.

Recipe by MyRecipes


Credit: Caroline Arcangeli; Prop Styling: Christine Keely; Food Styling: Chelsea Zimmer

Recipe Summary

25 mins
1 hr 25 mins
Serves 8 (serving size: 1 slice)




Instructions Checklist
  • Prepare the Cake: Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.

  • Beat together butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed in a stand mixture until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom in a medium bowl. With mixer on low, add flour mixture until just combined. Spread batter evenly in prepared pan. Top with berries and sprinkle remaining 1 tablespoon sugar over top.

  • Bake in preheated oven until a toothpick inserted in center comes out clean, about 50 minutes. Let cool 10 minutes in pan, and then carefully remove sides of pan.

  • Prepare the Strawberry Whipped Cream: Process strawberries in a food processor until smooth; strain through a fine mesh strainer, and discard solids. Beat together heavy cream and powdered sugar with an electric mixer with whisk attachment until stiff peaks form. Add pureed strawberries and lemon zest; beat until just combined.

  • Serve Cake warm or at room temperature with Strawberry Whipped Cream.