Strawberry cake from RecipeTin Eats by Nagi Maehashi

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Notes about this recipe

  • Eat Your Books

    Can substitute baking soda for baking powder.

  • anya_sf on May 19, 2026

    I used a 3" tall pan as I worried the batter would overflow in a standard pan - think it was borderline, but the higher sides are probably why my cake took 10 min longer to bake. The cake was delicious, not too sweet, and moist, with plenty of berries (although I would have crammed more onto the top if I could) and also kept well.

  • Myzadim3andGLA on December 31, 2023

    Really delicious and easy to make cake. I've made it twice now and both times it was excellent. I've also frozen left-overs and they've defrosted beautifully. A great cake to make when strawberries are plentiful and cheap.

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