Easy Strawberry Cake with Strawberry Sauce (VIDEO)

Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Must-try easy strawberry syrup! | natashaskitchen.com

This easy Strawberry Cake recipe has nearly 2 pounds of fresh summer strawberries. The cake has a soft, lightly sweet, and moist crumb with bursts of strawberry flavor in every bite.

This strawberry cake is winning in every way: simple ingredients, easy to make, perfect for entertaining and completely yummy. Everything about this cake is good (in an eyes roll back when you take a bite followed by several mmm’s way). This is one crowd-pleasing dessert, but (so you can’t say I didn’t warn you) it disappears fast!

This recipe is based on our wildly popular blueberry cake which was an instant hit and continues to be one of the top 5 recipes on our blog (out of 800+). Enjoy this my friends!

Watch How to Make Easy Strawberry Cake:


Wait until you try the super simple strawberry sauce. It will make you want to lick your plate – it’s just THAT good! You will add it to your regular rotation for pancakes, waffles, crepes, as a dip for soft French bread,… the list goes on.

Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Must-try easy strawberry syrup! | natashaskitchen.com

Ingredients for Strawberry Cake:

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
2 cups (260 grams) all-purpose flour (*measured correctly)
2 tsp baking powder
1/4 tsp salt
12 oz (340 grams) strawberries, hulled
Powdered sugar to dust the top, optional

*To measure flour correctly: spoon flour into a dry ingredients measuring cup and scrape off the top with a straight edge. Why? If you push your measuring cup into the flour bin, it will compacts the flour and you’ll end up with too much. I have tested this with a kitchen scale and it can be up to 25% more flour by weight when compacted. True story!

Strawberry Sauce Ingredients:

16 oz (450 grams) strawberries, hulled and halved
1/4 cup (50 grams) granulated sugar

Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Must-try easy strawberry syrup! | natashaskitchen.com

Tools Used to Make this Cake (affiliate links):

9-inch springform pan
Large mixing bowl
Electric hand mixer
Blender or food processor

Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Must-try easy strawberry syrup! | natashaskitchen.com

Print-Friendly Easy Strawberry Cake:

Easy Strawberry Cake with Strawberry Sauce

4.9 from 38 reviews
Prep time:
Cook time:
Total time:
Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Don't skip that easy and amazing strawberry syrup!
Author:
Skill Level: Easy
Cost To Make: $9-$11
Serving: 9" Cake (6 to 8 slices)

Ingredients

Strawberry Cake Ingredients:

  • 2 large eggs
  • 1 cup (210 grams) granulated sugar
  • 1 cup (8 oz) sour cream
  • ½ cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 2 cups (260 grams) all-purpose flour (*measured correctly)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 12 oz (340 grams) strawberries, hulled
  • Powdered sugar to dust the top, optional

Strawberry Sauce Ingredients:

  • 16 oz (450 grams) strawberries, hulled and halved
  • ¼ cup (50 grams) granulated sugar

Instructions

Prep:

  1. Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375˚F.
  2. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

How to Make Easy Strawberry Cake:

  1. In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
  2. Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla and beat on low speed until well combined.
  3. In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and ¼ tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter ⅓ at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
  4. Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean without wet cake batter. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
  5. While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and ¼ cup sugar (or add sugar to taste) and blend until pureed.
  6. Allow cake to rest in the pan for 15 to 20 minutes then run a thin spatula around edges to loosen from pan. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired and drizzle individual slices generously with strawberry syrup.

Notes

*To measure flour correctly: spoon flour into a dry ingredients measuring cup and scrape off the top with a straight edge.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Must-try easy strawberry syrup! | natashaskitchen.com

I’d pass you a generous slice if I could! I hope you’re all enjoying summer and all the best of summer; the tastiest strawberries, juicy watermelon, ALL the berries, stone fruit,…

P.S. Are you making anything fun with summer fruit? I’d love to hear your creative ideas in a comment below!

Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Must-try easy strawberry syrup! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Cindy
    August 19, 2017

    I bought some fabulous local strawberries at the farm stand yesterday and decided to bake this up for our anniversary! It was delish! Great texture, not too sweet. Perfect with that strawberry sauce and a puff of fresh whipped cream! Thanks for a wonderful recipe. I’m definitely trying this with peaches, next.
    By the way, my sister works with your sister, Svetlana. That’s how I discovered your blog. I’ve enjoyed making many of your recipes! 🙂 Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Oh my goodness, small world!! Welcome to my blog and I’m so glad you enjoyed the recipe 🙂 Reply

  • Diala
    August 17, 2017

    Hi I tried your recipe today and after step 5 my mix turned very hard like dough. Any reason why it would do this? Iv previously done the same recipe with the blueberry lemon cake and had great results. Thanks Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Diala, did you maybe change the order of ingredients while adding them? I have done that with a cake in the past and the dough consistency completely changed by adding ingredients in the wrong order even though the overall ingredients in the dough were all the same. I hope that helps! Reply

  • Arlene
    August 17, 2017

    My syrup seems like it is too thick, and not enough for the whole cake Reply

    • Arlene
      August 17, 2017

      I am also going to serve vanilla ice cream with it and pour syrup over it?? Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Arlene, with 16 oz of strawberries, it should be ample to drizzle the entire cake generously. If yours ended up thick, it’s easy to fix – you can thin it with a splash of water. I hope you love it! Reply

  • Dee
    August 12, 2017

    Hi Natasha, I love the recipe, but what can I replace sour cream with if I do not have it on hand ?

    Thanks Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Dee, I think the next best thing would be plain Greek Yogurt. I think a regular plain yogurt would work also. Reply

      • Pat
        August 20, 2017

        (from the cooking show “Sugar” with Anna Olson) – make sure to use a full fat yogurt in baking, the low fat ones will go runny and change the consistency of the batter (I learned that the hard way) Reply

  • Vira
    August 9, 2017

    Hey natasha would frozen berries from costo work? I currently dont have strawberries, and wish to substitute it. But im worried frozen berries will melt in cake and it will become soggy. And wont cook properly. Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Vira, I haven’t tested it with frozen strawberries so I’m not 100% sure. If I were to try, I would thaw in the refrigerated and drain well before adding them, maybe toss them with 1 Tbsp of corn starch to keep them from being too juicy. I do think it would be easy to substitute frozen for the sauce. Reply

      • Vira
        August 9, 2017

        Sure thing, will do that makes more sense unfreezing, really appreciate your feedback:) Thank you! Reply

  • Irina
    August 8, 2017

    Hi Natasha, I baked and served this cake for guests, and it was a HIT. We all unashamedly went for second and third slices until all of it was gone (Mind you there only 4 of us:) And they LOVED the strawberry sauce on top. What a summery cake! Thanks Natasha yet again for a brilliant recipe! Reply

    • Natasha's Kitchen
      August 8, 2017

      My pleasure Irina! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review! Reply

  • Laura Wicht
    August 8, 2017

    Can you use a different kind of pan I don’t have a 9-inch springform pan? Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Laura, I have had readers report using a bundt pan (see notes above in the recipe), and some reported using a muffin tin, bread pan, tall-walled cake pan. You can put it into a variety of different baking dishes but you may have to adjust the baking time. Reply

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