Recipe – Strawberry Poppy Seed Cake

By Callie | July 29, 2019

Summer is in full swing across the country, so naturally, the only thing to do is eat buckets of fresh berries and ice cream! I have been making this cake since I was in high school. Over the years I have smooshed together parts of different recipes to make this the most fabulous cake ever. My final addition was Blue Bird Poppy Seeds™ and wow, it definitely took this recipe to the next level. The final product is a beautiful and rich cake, not overly sweet and perfect for dessert or breakfast. When we reach this sweltering part of the summer, I hate turning my oven on. This Strawberry Poppy Seed Cake is one of the few recipes that I will always work up a sweat for! I hope you all enjoy this fantastic cake and make it safely through the rest of this heatwave!


250 grams unsalted butter
400 grams granulated sugar
4 large eggs
1 Tablespoon pure vanilla bean paste
100 grams Blue Bird Poppy Seeds™
373 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
230 grams sour cream
800 grams fresh sliced strawberries (about 2 clamshells worth)


Pre-heat oven to 350 degrees.

Using a stand mixer, cream the butter and sugar together for several minutes. Beat until the mixture has fluffed up and turned pale yellow in color.

Add in the vanilla bean paste and add in one egg at a time, mixing thoroughly after each.

In a separate bowl combine the dry ingredients and Blue Bird Poppy Seeds™ with a whisk. Once blended, slowly add the dry ingredients into the butter and egg mixture. Stop the mixer as soon as the last of the flour has disappeared. Be careful not to overmix as this will create a very dense cake.

Finally, add in the sour cream and gently mix until just combined. After slicing the strawberries, pat them dry and gently fold them into the cake batter.

Spray a bundt pan with coconut cooking spray and gently spoon the batter evenly into the pan. Place in the oven and bake for 45-50 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 30-40 minutes before serving. Done correctly, this cake should have a rich, custard-like texture in the middle. I like to serve alongside fresh berries and vanilla bean ice cream!



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