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 55 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

  • Alicja
    December 12, 2017

    Hi Natasha

    I made this yesterday for dinner with my in-laws and it was a real hit.
    I used raw brown sugar for the cake and it still turned out lovely. I also used half the amount of sugar for the syrup and it was perfect balance of acidity and sweetness. On a very hot day this was a great dessert as I refrigerated the syrup and it was refreshing. Thanks I will be making this again. Reply

    • Natasha's Kitchen
      December 12, 2017

      You’re welcome Alicja! I’m glad to hear the recipe is such a success. Thanks for sharing your excellent review with other readers! Reply

  • jana
    November 18, 2017

    Hi Natasha,
    beautifully done! I just saw the recipe yesterday and am very eager to try it…problem is I might fail to find fresh strawberries at this point:( Would frozen ones do the magic?And is there any alteration to the recipe or duration of baking? Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Jana, I haven’t tried frozen strawberries inside this cake so I can’t say for sure how it would affect the texture or if they would be too wet. You might need to toss them in some flour and be sure they are very well drained. Again, I haven’t tested that so I can’t say fore sure. You could definitely use frozen for the strawberry sauce since they are just blended there. Reply

  • November 13, 2017

    hi Natasha,
    I have a question about this cake it said to put 2 teaspoons of baking powder is it full ones or half of it ? Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      HI Valentina, I use a dry ingredients measuring spoon, fill it, and level off the top for an exact measure of 2 teaspoons. Reply

  • Andrea
    November 4, 2017

    Hi Natasha,
    I’m Andrea. We baked the cake in a springform pan (we managed to buy one) :), and it turned out great! Except I think we left it in there too long and the strawberries were a little burnt. But the kitchen smells great (even if it is small). Lol. Thanks for the great recipe! Reply

    • Natasha's Kitchen
      November 4, 2017

      Hello Andrea! You’re welcome, I’m glad to hear how much you enjoy the recipe! Thanks for sharing your review! Reply

  • Andrea
    October 28, 2017

    Hi Natasha,
    It’s Andrea. I was wondering if it was possible to bake the cake in a rectangular bread tin. I don’t have a 9 inch cake pan to bake it in. Since the bread tin is deeper, I wondered if also I could bake the cake batter in halves do it wouldn’t affect the baking time.
    Thank you! Reply

    • Natasha
      natashaskitchen
      October 28, 2017

      Hi Andrea, I haven’t tried that but I think it’s worth an experiment. At least one reader reported great results in a loaf pan. They used 1 recipe for 1 loaf pan but I don’t have any details on changes in bake time. I would bake for the same amount of time and then do the toothpick test and continue baking longer if needed. You might need to shield it with foil if baking longer and it starts to darken on top. Reply

      • Andrea
        October 29, 2017

        Thanks! Reply

        • Natasha's Kitchen
          October 29, 2017

          You’re welcome Andrea! Reply

  • Baran
    October 21, 2017

    Hi Natasha, thank you for your lovely recipes. I have just tried to bake the strawberry cake(it is still in the oven though!) I realised that my cake batter wasn’t as thick as yours, I have done the same exact measuring. Also, do you think the US cup size is different from the UK? Thank you very much lovely 🙂 Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Hi Baran, it may be a difference in sizes, or even a difference in flour. For example, Canadian flour requires less flour in general than US flour because there is a higher gluten content in Canadian flour. For best results, I suggest weighing out the flour to get 260 grams for the recipe. I hope that helps and I hope it works out well for you! 🙂 Reply

  • Sandra
    October 16, 2017

    This strawberry cake is so delicious we really like it, I think I’m going to make another one lol, Natasha I have a question for you, can you make a sugar free desserts? I just wondering because my son is not able to eat sweet dessert. Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Sandra, I don’t have a category on my site like that since I don’t use artificial sweeteners, but I will keep that in mind. Thats tough that he can’t have sweet dessert. Reply

  • Elena
    October 16, 2017

    Natasha, I made it two times, but both times it was wet inside. I changed the recipe (more flour, fewer berries), still, runny inside. I kept in int eh oven 350F for more than an hour. Still, very wet inside. It did work well with a blueberry cake but not strawberries . Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Elena, I haven’t had that experience but I am always happy to help troubleshoot. did you use the recommended amount of strawberries? Using more strawberries might result in it being more moist inside. Also, I’m not sure if this was the case for you but, it’s best to use fresh strawberries since frozen are more wet. Are you possibly using a different sized pan or mixing all of the strawberries into the batter rather than placing them over the top, or chopping the berries too finely? I hope that helps! Reply

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