Too many strawberries are never a problem. It’s always easy to simply gorge on these sun-sweetened berries straight out of the basket, au naturel.

However, when presented with such an abundance, it helps to have a few recipes to choose from to creatively put your bounty to use.

Put aside a pint or two to make this light cake. It’s a simple recipe that celebrates the strawberry, allowing it to shine in a gently sweetened and uncomplicated cake. It’s a guaranteed people-pleaser, meant to be enjoyed for breakfast, brunch and tea, generously studded with more berries than you know what to do with. Actually, that’s not accurate — we all know what to do with fresh strawberries. Just be sure to save some to make this cake.

The cake is adapted from a recipe by Martha Stewart.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.