Old-fashioned strawberry cake from Sweet Enough (page 91) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute blackberries, blueberries, sweet cherries, peaches, or figs for strawberries; and granulated sugar for Demerara sugar.

  • rachael_18bc7s on April 10, 2026

    Repeat cake for us. Cut crosswise into little squares to serve a crowd

  • edougherty on February 14, 2026

    Really good. Would be better with in season strawberries or maybe a little lemon peel to boost the berries if not in season. Used a full 16 Oz container of berries and it worked well just longer bake time. 360 for altitude for about an hour and 10. Served with tangy whipped cream which was perfect!

  • sophia_s0asci on February 03, 2026

    You can almost double the berries! The cake is sturdy enough for that.

  • shelbstirr on January 18, 2025

    This is really really good. I’ve made it multiple times and brought it to gatherings and I get asked for the recipe. Not too sweet, love that it’s a cake without frosting.

  • Astrid5555 on August 15, 2023

    This is a good cake for those not so perfect strawberries lingering in the fridge.

  • Hansgee on June 23, 2023

    I made this for a party, first recipe I’ve made from the book. I read the reviews while it was baking and got nervous! I took it out after baking the full amount of time, and it still needed an extra ten or so minutes. I also had to move it to the top rack to make the top brown more, and my oven is new and a good oven! I feel like times are sometimes off with Alison’s oven recipes, so leaving it in for extra time scared me less, but I never got the top as browned as I would have liked. I did add extra strawberries, though. Everyone LOVED the cake. There were two desserts there, with one serving taken out of the other one and this one being gone by the end of the BBQ. It’s a nice cake: dense and vanilla-y. Not too sweet. I was disappointed that I had to pull out my stand mixer, though.

  • Jviney on June 08, 2023

    This was fine, but seemed very “cake-y” and heavy to me when what I’m looking for is a light cake with more strawberries. I think next time I’ll stick to Epicurious’ Raspberry Buttermilk Cake and sub for strawberries….I still haven’t found a better cake than that one. Updated: I think it was better on the second day.

  • Babeng.Bubba on May 21, 2023

    This was just ok for me. Maybe I reduced sugar too much and didn’t use enough as topping.

  • Pimlicocook on April 30, 2023

    I thought this was fine, but not amazing. I baked it a day ahead and kept it tightly wrapped in plastic, as recipe suggests, but it didn’t stop the strawberries from relaxing (and I don’t think I underbaked it). The batter is good, not very sweet (which I like). I would make it again but only to be eaten on the day.

  • bwhip on April 07, 2023

    Very good strawberry cake recipe. Very similar to the Smitten Kitchen Strawberry Summer Cake recipe - this one has a higher proportion of cake to berries.

  • elena1049 on March 19, 2023

    LOVE this cake - it's identical to the "old-fashioned strawberry cake" in NYT (except this says 290g = 2 cups of flour but NTY has 255g = 2 cups)

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