Simple Strawberry Cake

A fresh, light (yet dense!), and incredibly moist cake – the perfect treat to bake during quarantine, and enjoy with a cup of tea.

This cake comes together really easily with ingredients you more than likely already have in your kitchen. It is also an excellent way to make use of the juicy strawberries in season.

I also got to use my heart shaped pan, which I often feel gets neglected.

Do not do what I did, which is to try and tip out the cake from the pan!

This cake is way too delicate to be removed from a regular cake pan. Please use a spring from pan with a removable bottom or use any pie dish and serve the cake straight from it.

Delicious moist strawberry cake.

Here are some other juicy strawberry bakes you might like:
Strawberries and Cream Sponge Cake
Buttermilk pancakes with strawberry compote

Stay home, stay safe, and bake on.

 Simple Strawberry Cake

 Servings: 8-10
·         6 tablespoons (85 grams) unsalted butter, at room temperature
·         1 1/2 cups (188 grams) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
·         1 large egg, at room temperature
·         1/2 cup (118 ml) milk
·         1 teaspoon (5 ml) vanilla extract
·         1 pound (450 grams) strawberries, hulled and halved
  1. Preheat oven to 180˚C. Grease a 9 or 10-inch baking pan or Pyrex dish with butter or oil. Line the bottom with parchment or wax paper.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3-5 minutes.
  4. Mix in egg, milk and vanilla until just combined.
  5. Add dry mixture gradually, mixing until just smooth.
  6. Transfer batter into prepared pan and smooth with spatula.
  7. Arrange strawberries, cut side down, on top of batter, in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
  8. Bake cake until golden brown about 50 to 60 minutes. Let cool in pan before slicing.
* If using salted butter, reduce the amount of salt to a ¼ tsp.
**Leftovers can be stored at room temperature, loosely covered, for up to 2 days.
Recipe adapted from Martha Stewart

CUPCAKE MASSACRE {Halloween Special}

Happy Halloween errybady!

It’s not that late to whip up a batch of these scary yet cute cupcakes.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!


Halloween or not, these cupcakes make for an adorable treat minus the blood splatters.

And they’re super easy too.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!

Here’s what you need to make this cupcake massacre for your Halloween party:


I posted a recipe of my favorite chocolate cupcakes just a few days ago. You can find the recipe HERE. They’re super moist, fudgy and will make for the perfect base for all the spooky décor on top.


I used my recipe for Buttercream frosting I posted years ago for all the cupcakes. Buttercream is light and creamy and holds its shape perfectly for piping.

Recipe: HERE and HERE

Owl Cupcakes


These wide eyed Owl Cupcakes make for an adorably gory Halloween treat!

You will need:

Chocolate Frosting

Red M&Ms

Chocolate chips or chocolate M&Ms



  1. Spread chocolate frosting on top of the cupcake.

  2. Push two Oreo wedges into the top edge of the cupcake to make the ears.

  3. Top with two whole Oreo halves, icing side up for eyes. Dot the bottom of two chocolate chips or chocolate M&Ms with frosting and place on top of Oreo halves for eyeballs.

  4. Place a red M&M in the center for the nose.

Cookie Monster Cupcakes


Gashed up cookie monster cupcakes

You will need:

Blue tinted Frosting (using Americolor Sky Blue Food Coloring)

Plain White frosting

Chocolate Chip Cookies

Mini Chocolate Chips

Multi-Opening Decorating Tip (Wilton Cake Decorating Tip 233)

Plain round piping tip

Disposable Piping Bag


  1. Spread a thin layer of blue frosting on top of the cupcake

  2. Fill a piping bag fitted with the multi-opening piping tip and fill it with the remaining blue frosting

  3. Make the Cookie Monster’s fur by applying even pressure to the piping bag and pulling directly up. (Watch this tutorial for a better idea) Cover the entire top of the Cookie Monster Cupcake with blue fur.

  4. Pipe small dots of plain white frosting as the two eyes. Place a mini chocolate chip on each as eyeballs.

  5. Stick one half of a chocolate chip cookie into the frosting to represent the Cookie Monsters’ mouth.

(on some cupcakes, I used the white part of an Oreo as the base of the eyes. But I think the white frosting looks better)

Bloody Broken Glass Cupcakes

*Inspired by the awesome Scran Line

Broken glass cupcakes with gashes and dribbles of blood.

You will need:

Grey tinted Frosting (using Wilton Black Food Coloring)

Edible Blood

2 Tbsp. granulated sugar

1 M Wilton round Piping Tip

Disposable Piping Bag

Rice Crispies


  1. To prepare the sugar glass, melt the sugar in a pan over medium high heat till it starts changing color (do NOT stir). Pour onto a greased dish, throw on top some sugar crystals for a jaded effect and set aside to harden.

  2. Transfer the frosting into a piping bag fitted with a round piping tip. Pipe swirls of frosting onto the cupcake.

  3. Using a knife, make gashes into the piped frosting. Drizzle the edible blood on top and let it trickle down the gashes.

  4. Top with shards of the prepared sugar glass.

Bloody cupcakes with maggots and gashes.

Or throw on some maggots aka Rice Crispies.

Bloody cupcakes with maggots and gashes.

Group them together.

Drizzle spatters of blood on top and there you have it!

Your very own cupcake massacre.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!


This would make for a perfect centerpiece for a Halloween celebration!

It’s definitely an attention grabber.