Easy Strawberry Cake with Strawberry Sauce (VIDEO)

This Easy Strawberry Cake 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. One of our all-time favorite strawberry recipes.

Strawberry recipes for Easy strawberry cake with strawberry sauce

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!

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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 & Strawberry Sauce:

The ingredients here are simple and inexpensive pantry staples. This cake is loaded with fresh strawberries inside and out. The easy strawberry sauce comes together quickly in a food processor or blender and makes every bite luscious.

Can I substitute sour cream with Greek yogurt?

Yes! You can substitute sour cream with a plain Greek yogurt. Whole milk yogurt is best and will yield the best results.

Strawberry recipes ingredients with fresh strawberries

*How 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! Watch our easy video tutorial on how to measure correctly

Tools Used to Make this Cake (affiliate links):

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

Slice of easy strawberry cake - one of our favorite strawberry recipes

Fresh Strawberry Recipes to Explore:

Print-Friendly Easy Strawberry Cake:

Easy Strawberry Cake with Strawberry Sauce

4.94 from 76 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Easy Strawberry Cake recipe loaded with strawberries. So soft, lightly sweet, moist and bursting with strawberry flavor. Must-try easy strawberry syrup! | natashaskitchen.com
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$11
Servings: 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
  • 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

Strawberry Sauce Ingredients:

  • 16 oz 450 grams strawberries, hulled and halved
  • 1/4 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, 1/2 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 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 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 1/4 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.

Recipe Notes

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

Strawberry recipes with fresh strawberries

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,… Speaking of fruit cakes, don’t miss our easy summer peach cake or our most popular blueberry lemon cake!

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Bethany M Parker-Ballard
    June 24, 2018

    What about a good old-fashioned Oatmeal Cake with broiled Coconut Topping? Its dense & amazing! Reply

  • June 24, 2018

    D’oh – never mind, just found where to add the eggs! Reply

    • Natasha
      June 24, 2018

      Oh good! I’m glad you found it 🙂 I hope you love our strawberry cake! 🙂 Reply

  • June 24, 2018

    Hi – in the ingredients list you mention 2 eggs, but in the recipe itself you don’t say where to add them. I’m assuming I add them to the sour cream/oil/vanilla in step 2? Reply

    • Natasha
      June 24, 2018

      Hi Kim, in the print-friendly recipe, please see step 1 under: “How to Make Easy Strawberry Cake:” Reply

  • Irena
    June 21, 2018

    What can I substitute sour cream with? We are dairy free.
    Or can it work just without sour cream at all? Reply

    • Natashas Kitchen
      June 21, 2018

      Hi Irena, I recall one reader shared their experience with dairy free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.” I have had several readers report great results using plain Greek yogurt. Reply

  • Shantan
    June 20, 2018

    Hey Natasha!! I love how simple your recipes are. As much as I am tempted to try this recipe my dietary restrictions thrown a spanner. What would you replace eggs with in this recipe? Reply

    • Natasha
      June 20, 2018

      Hi Shantan, I honestly haven’t tested this with anything else to make it an egg free cake so I can’t make any suggestions without trying it first.

      If anyone else has tried to make this egg-free, please share your results and thanks in advance!  Reply

  • marie-christine
    June 20, 2018

    2 cuillères à café de poudre à pâte – qu’est-ce-que la poudre à pâte ? merci et bonne continuation Reply

    • Natashas Kitchen
      June 20, 2018

      Hi Marie-Christine, Baking Powder is a mixture of sodium bicarbonate and cream of tartar, used instead of yeast in baking. Reply

  • Betsy
    June 18, 2018

    could this be made in a 9×13 pan?????????? it sounds wonderful!!!!!!! and easy too!! Reply

    • Natashas Kitchen
      June 18, 2018

      Hi Betsy! It will work in a 9×13 baking dish, I would probably do 1 1/2 times the recipe or it will be a fairly skinny cake. Reply

  • Sue H
    June 18, 2018

    Hi Natasha.
    I don’t have a cup measure for the flour, so I only work in grams. Could you tell me how many grams that ‘2 Cups 260 grams’ is please? Or do 2 cups equal 260 grams? You can tell I’m not a baker. Reply

    • Natashas Kitchen
      June 18, 2018

      The two cups of flour are equal to 260 grams of all-purpose flour. If not using a measuring cup measure out 260 grams of flour. Hope this helps! Reply

  • Heather
    June 17, 2018

    Is there a way to make it without flour or alternative replacement? Reply

    • Natashas Kitchen
      June 18, 2018

      Hi Heather, I haven’t tried that myself but one of my readers shared the following: “”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps! Reply

    • Shirley
      June 19, 2018

      Hi Heather, I’ve made this using Almond flour instead of regular flour and it turned out good! I also replaced the sour cream with yogurt and the oil for apple sauce to make it healthier. My family loved it! Hope this helps 😀 Reply

      • Heather Jernigan
        June 19, 2018

        Shirley,
        Thank. You so much! I am going to try it this way Reply

  • Nidia
    June 17, 2018

    Hi!
    Just wanted to say THANK YOU for this great, delicious and easy recipe. Gave it to my mother in law for Mother’s Day and she loved it. My husband also tried it and said it was REALLY good. Thanks SO much!! Reply

    • Natashas Kitchen
      June 18, 2018

      You’re welcome! I’m so happy you enjoyed it, Nidia! Reply

  • Vicki
    June 15, 2018

    Hi Natasha this is the BEST cake recipe ever. I buy frozen berries I made this cake with different berries and it taste so good. I really impressed my in-laws. They were asking me for recipes. Reply

    • Natashas Kitchen
      June 15, 2018

      I’m so happy to hear that! Thank you for sharing your great review, Vicki! Reply

  • Barbara McMahon
    June 12, 2018

    I made this cake & strawberry sauce. I sprinkled it with powdered sugar just like & it turned out excellent! My husband enjoyed it. I’d like to post a pic too, but haven’t figured that out yet. Reply

    • Natashas Kitchen
      June 12, 2018

      Thank you so much for sharing that with us, Barbara. If you are a Facebook user you can upload photos to our VIP group here Join the group and share away we’d love to see your creations! Reply

  • Gina
    June 12, 2018

    Hi Natasha, your easy strawberry cake, can you freeze it? Reply

    • Natashas Kitchen
      June 12, 2018

      Hi Gina, to be very honest, I haven’t tried freezing this cake so I’m not sure how the baked strawberries would hold up. Reply

      • anette Evans
        June 18, 2018

        what is flour is it Self raising or Plain ..no eggs looks nice and easy Reply

        • Natashas Kitchen
          June 18, 2018

          We used regular all purpose flour. Reply

  • D. A. Palphreyman
    June 12, 2018

    How many people would you say this would serve? I make desserts for an old people’s group in our village and would need 16 servings all together. Would you say two of these cakes would do that or 3? Reply

    • Natasha
      June 12, 2018

      Hi D.A. 8 slices per cake sounds very reasonable. 2 cakes should do it for 16 servings. I hope they all love the cake! That’s so sweet of you to do that 🙂 Reply

  • Nancy C Hogan
    June 6, 2018

    I can’t wait to make this….. all the ingredients I have or will add to my grocery list….. About 30 years ago a friend made something like this, but with green grapes…. I loved it, tried to duplicate it, total fail….. have you tried this with any other fruit ???? Reply

    • Natashas Kitchen
      June 6, 2018

      Hi Nancy, I haven’t tried using peaches or raspberries but it works great with blueberries. Click Here for the recipe. Also, one of our readers wrote “Great recipe, simple ingredients, scrumptious result! Very versatile, we tried it so far with strawberries, peaches, plums and apricots/raspberries. Definitely a keeper for us” Reply

  • Nataliya
    June 5, 2018

    Delicious strawberry cake! Easy to make!!! Reply

    • Natashas Kitchen
      June 5, 2018

      I’m so glad you enjoyed it, Nataliya! Thank you for the wonderful review! Reply

  • Maria Zoltowski
    June 4, 2018

    Made this twice over the weekend. Big hit. Pretty, delicious and easy. Thanks for this and all your recipes. Reply

    • Natashas Kitchen
      June 4, 2018

      You’re welcome! I’m so happy you enjoyed it Maria 🙂 Reply

  • Debbie Whalen
    May 31, 2018

    Would I double the ingredients for a 9×13 pan for the Easy Strawberry cake?? Reply

    • Natashas Kitchen
      June 1, 2018

      Hi Debbie, for a 9×13 baking dish, I would probably do 1 1/2 times the recipe or it will be a fairly skinny cake. Reply

  • lydlaw
    May 29, 2018

    Thanks Natasha! I am making the entire lunch based on your recipes: two salads (avocado tuna & mango chicken) shrimp cakes as appetizers and strawberry cake for dessert…will let you know how all goes, ok? My mouth is watering as I write this…lol! Reply

    • Natasha's Kitchen
      May 29, 2018

      It sure does sound delicious! Please let me know what everyone thinks! 🙂 Reply

      • lydlaw
        May 29, 2018

        Absolutely! Reply

  • lydia
    May 29, 2018

    Hi Natasha ! This cake looks yummy! Will it still be so if I make it tonight before a luncheon tomorrow ? Would I need to refrigerate the sauce and then bring to room temp before I drizzle? And, would i also need to refrigerate the cake or can I leave it out to cool overnight? Thanks so much, Lydia Reply

    • Natasha's Kitchen
      May 29, 2018

      Hi Lydia, I think the strawberries look and taste the best the same day it is made. It would be safe to leave it covered at room temperature overnight but if you are storing it longer than that, I would refrigerate. You could also refrigerate the sauce overnight and then drizzle right before serving. Reply

  • Christine
    May 22, 2018

    Hi Natasha, thank you for ALL your recipes, but especially this recipe!! My family loves it! Your simply and down to earth cooking has me in the kitchen and loving it!
    Question: Do you think I could bake this cake using a loaf pan instead of a spring form pan? My spring form pan doesn’t like me! Reply

    • Natasha's Kitchen
      May 22, 2018

      Hello Christine, I’m happy to hear how much you and your family are enjoying the recipes! I haven’t tried using a loaf pan 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. I hope that helps! Reply

  • Viktoriya T.
    May 21, 2018

    Hi, Natasha)
    I made this cake for our family picnic) actually i made double batch)
    Ohhhh, i gotta say that few people asked if its cheesecake) )
    Love the fact it has loads of strawberries and comes out moist👌thank you for your foolproof recipes! Reply

    • Natasha's Kitchen
      May 21, 2018

      My pleasure Viktoriya! I’m glad to hear the recipe is such a hit. Thanks for sharing your excellent review with other readers! Reply

  • Amalia
    May 10, 2018

    Oh My God, this cake is amazing, the recipe is perfect, and the result delicious! It’s moist, it looks great and it’s really good even after three days. I used Green yogurt instead of the sour cream and it was great. I also made cupcakes and they were delicious. This cake reminds me of my mum’s cherry pie. Reply

    • Natasha's Kitchen
      May 10, 2018

      I’m happy to hear how much you love the recipe Amalia! Thanks for sharing your fantastic review! Reply

    • Geraldine Pierce
      June 20, 2018

      how long did you bake the cupcakes? Reply

  • Marie Zuzlewski
    May 7, 2018

    I made this cake. My son and I just tried a piece. It is DELICIOUS! Reply

    • Natasha's Kitchen
      May 8, 2018

      I’m glad you both love the recipe Marie! Thanks for sharing your fantastic review! Reply

  • Fizza
    May 3, 2018

    Natasha can you make this cake with frozen strawberries? Reply

    • Natasha
      natashaskitchen
      May 3, 2018

      Hi Fizza, 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

  • lydia
    April 29, 2018

    Thank you Natasha for this awesome recipe. I just baked this cake today. It came out so…….good!!!
    It’s simple, beautiful and delicious! 🙂 Reply

    • Natasha's Kitchen
      April 30, 2018

      You’re welcome! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your fantastic review! Reply

  • Donna L. Kulow
    April 24, 2018

    Natasha, I made the Strawberry cake and I have to say it was delicious . It was so moist and almost like using a box mix. It did not last long , everyone wanted some of it. I’m going to make another one. I made Strawberry syrup by cooking down the Strawberries and blending with the sugar, I poured it over the cake. It was sooo good and moist. I’m going to try the Peach cake next. Reply

    • Natasha's Kitchen
      April 24, 2018

      Hello Donna! I’m glad to hear how much everyone enjoys the recipe. Thanks for following and sharing your outstanding review! Reply

  • mahwish bhatti
    April 4, 2018

    hi there, just came across this recipe looks amazing!! i have two questions though, 1) – would frozen strawberries work too?, and 2) what can i use as substitute for sour cream? Reply

    • Natasha's Kitchen
      April 4, 2018

      Hello! 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. As for as a substitution for the sour cream, I have had readers report using greek yogurt with much success. I hope that helps! Reply

  • Cynthia
    March 31, 2018

    Just made it, looks and smells delicious, have not tried it as yet! Reply

    • Natasha's Kitchen
      March 31, 2018

      I hope it tastes as good as it looks and smells! Reply

  • Ulyana
    March 12, 2018

    Sooo delicious!!! (Especially when still warm!!) only thing I would do next time is spread the strawberries more throughout the layers because I loved that sweet taste of a strawberry with the cake! Thanks for the recipe! Was definitely a hit- can’t wait to try it with summer strawberries!! Reply

    • Natasha's Kitchen
      March 12, 2018

      You’re welcome Ulyana! I’m glad you love the recipe! Thanks for sharing your fantastic review! Reply

  • Anna
    March 8, 2018

    Absolutely delicious 😋, which doesn’t surprise me. Every recipe I tried from you turned out delicious.
    Thank you !!
    P.S. Love your hair 😉 Reply

    • Natasha's Kitchen
      March 8, 2018

      I’m glad to hear how much you’re enjoying the recipes! Thank YOU for following and sharing your sweet comments! Reply

  • Jessica
    February 26, 2018

    Do you have to have a springform pan for this cake? I’d love to make this but I don’t have one 😬 Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Jessica, it would work in a regular cake pan if your walls are tall enough to accommodate the cake. I think it would overwhelm a cake pan less than 2″ tall on the walls. Reply

  • Chris Duffy
    February 25, 2018

    I really like many things you make, but please dear, tie your hair back when you cook! Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Chris, I’m so glad you enjoy our recipes! Strangely enough, my videos do better when my hair is styled :). I cook for my family and not in a commercial kitchen and they have never complained. They see the food and they come running! 😉 Reply

  • Domnica B
    February 23, 2018

    Made this for a friend and of course had to make an extra for my family! Yum!!! So, so good! My husband, who doesn’t like strawberries loved it! Thanks Reply

    • Natasha's Kitchen
      February 23, 2018

      You’re welcome! I’m glad to hear the recipe is a hit with the whole family. Thanks for sharing your wonderful review with other readers! Reply

  • Inna
    February 20, 2018

    Baked it two times. It’s delicious! Thanks for the recipe 🙂 Reply

    • Natasha's Kitchen
      February 20, 2018

      My pleasure Inna! I’m glad you enjoy the recipe. Thanks for sharing! Reply

  • Sabrina
    February 16, 2018

    Just made this, haven’t tried it yet, but my house smells like heaven!! Reply

    • Natasha's Kitchen
      February 16, 2018

      I hope you love the taste of it even more Sabrina! Reply

  • Shirley
    February 15, 2018

    Hi Glenda, I tried the recipe with some adjustments and it turned out great (substituted flour for Almond four, apple sauce for oil and yogurt for sour cream). Now, I’d like substitute the sugar with raw honey or maple syrup if possible to make it healthier. I know I would need to use less honey/syrup (about 1/2c – 2/3c instead of the 1c sugar). Do you know if this would work? Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Shirley, I honestly haven’t tried that substitution so I”m not sure how it would affect the recipe especially with the other substitutions you are making (and thank you for sharing that those substitutions work – that is awesome!!). I wish I had a better answer for you. Reply

  • Odilia Browne
    February 13, 2018

    I made this strawberry cake but I forgot to put in the oil. Now I’m afraid to serve it. Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      I haven’t tried it that way so I’m not sure what to advise. I would suggest maybe slicing it up and serve it all sliced up so you can cut yourself a thin slice and test it without it being noticeable? Reply

  • Valery
    February 11, 2018

    I made it and my family loved this easy cake and the sauce is just haven. My pregnant daughter doesn’t eat much these days but she ate 2 pieces, took the leftovers with her and asked me to make more this week. Reply

    • Natasha's Kitchen
      February 12, 2018

      That’s great, I’m glad to hear the recipe is such a hit! Thanks for sharing your wonderful review Valery! Reply

  • Allison
    February 7, 2018

    Have made this twice in the last two days!!! First time to try it out, second time by request!!! Used coconut oil and the flavor it adds is wonderful….also added a splash of almond milk to thin out the batter a tiny bit. Absolutely delicious. Thank you!!! Reply

    • Natasha's Kitchen
      February 7, 2018

      You’re welcome Allison! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Becky
    February 6, 2018

    Looks wonderful! Ideas on making a day or 2 ahead of need? Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Becky, I think it’s best made the same day you are enjoying it but you could probably make it work a day ahead and use berries that are fresh and not overly ripe if making a day ahead. Reply

      • Becky
        February 7, 2018

        Thank you! I made it yesterday and still perfect today Reply

        • Natasha's Kitchen
          February 7, 2018

          You’re welcome Becky! I’m happy to hear that! 🙂 Reply

  • Glenda
    January 24, 2018

    Sorry, another quick question!! For how long can I left the sauce at room temperature? Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Glenda, I think the sugar would preserve it pretty well for a few hours at room temperature, but keep in mind it is fresh strawberry puree so you would want to refrigerate after 3 hours or so and keep it refrigerated until ready to serve. Reply

  • Glenda
    January 24, 2018

    HI Natasha!!!
    Can i double the recipe?

    Thanks!! Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Glenda, I haven’t tried that but I imagine it would work as long as you add ingredients in the order they are listed and then either bake in a pan that is twice the size in width or divide evenly into 2 pans and bake them together. It may require more bake time if it’s doubled. Reply

      • Glenda
        January 24, 2018

        Thanks!! Reply

        • Natasha's Kitchen
          January 24, 2018

          You’re welcome! Reply

  • Larisa
    January 23, 2018

    Followed the recipe, but the cake did not bake through, and the top burned. Next time I will need to add more flour and bake at lower temp;) Reply

    • Natasha
      natashaskitchen
      January 23, 2018

      Hi Larisa, I’m wondering if maybe you had it set to a convection bake mode? I haven’t had that experience baking in a conventional oven per the instructions so I’m not sure what else it could be. Reply

      • Marimat
        January 24, 2018

        I bake in conventional oven and I never have any problem. Always Reduce 25 grades when bake in conventional from the inicial recipe grades to bake. If the recipe grades is 375F in conv bake in 350F Reply

  • Rodica
    January 9, 2018

    I was thinking if i can use yoghurt instead of sour crem, what do you think? Reply

    • Natasha's Kitchen
      January 9, 2018

      I have not tried it in the recipe myself, however I’ve heard from others that it works well as a substitute! Reply

      • Rodica
        January 10, 2018

        Thank you! It really turned out great!
        I will try with sour cream too another time! Reply

        • Natasha's Kitchen
          January 10, 2018

          My pleasure Rodica, I’m glad to hear that! Reply

  • Julia
    January 6, 2018

    It was super simple to make and really delicious! Reply

    • Natasha's Kitchen
      January 7, 2018

      I’m glad you enjoy the recipe Julia! Thanks for sharing! Reply

  • Tanya
    December 31, 2017

    Meeen, I forgot to add oil to the batter. My cake is in the oven now… i hope it’s still good. Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Oh no!! I hope it still works out. I haven’t had that happen – let me know how the low fat version works out ;). Hopefully you will have discovered something great! 🙂 Reply

  • Suzanne
    December 15, 2017

    Has anyone tried it yet with Frozen Strawberries??? Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Suzanne, frozen strawberries will work well for the filling since it is just pureed strawberries 🙂 Reply

  • 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

  • Nikki
    October 13, 2017

    Hi there! Do you think this cake would be good if I made it the day before I needed it? If so, what’s the best way to store it? Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Nikki, I think the strawberries look and taste the best the same day it is made. It would be safe to leave it covered at room temperature overnight but if you are storing it longer than that, I would refrigerate. Reply

  • Patang
    October 3, 2017

    Hi- Will it still work if I sub in almond flour and a sugar substitute such as Stevia? Thanks! Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      I haven’t experimented using any other kind of sweetener so I can’t really advise on that, but one reader wrote:
      “Also tried GF with sweet sorghum flour and almond meal flour with 1 tsp. Xanthum gum. Unbelievably good! It was gone in no time. Need to make two next week” I hope that is helpful to you! Reply

  • Cristina Sanchez
    October 2, 2017

    I made this cake yesterday, I used whole wheat flour and brown sugar, was soooo good!!!!! My family loved it!!!
    Thank you Natasha, your recipes are awesome!!! Reply

    • Natasha's Kitchen
      October 2, 2017

      You’re welcome Cristina! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing 🙂 Reply

  • Stephanie
    September 28, 2017

    My soon to be 4 year old wants a strawberry cake for her birthday. I wanted to try your recipe ; however, the darling is adamant that there be no large chunks of strawberries in it. Do you think if I pureed the fresh strawberries and mixed them in the batter it would be too wet? Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Stephanie, I have not tried that so I can’t say for sure, but I think it would break the consistency of the cake and it would probably end up dense – that is my guess. Have you seen our other strawberry cake – it’s not as easy as this one but it has pureed strawberries between layers. Maybe that would work for this cake – to cut it in half and put strawberry puree between layers? Reply

  • Alena
    September 20, 2017

    “Don’t even make the cake without it” (the glaze) lol. You’re funny and creative in your videos. Reply

    • Natasha's Kitchen
      September 20, 2017

      LOL, thanks Alena! I’m glad you enjoy the videos as much as we like making them! Reply

  • Natalie
    September 15, 2017

    This turned out delicious, just like every recipe Natasha has! My 8 yr old son took charge on this cake and did a great job, in fact it came out so good and we ate it so fast that the next day he made another one with his sister. Yummy and less time in the kitchen for this mama! Reply

    • Natasha's Kitchen
      September 15, 2017

      I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review Natalie! Reply

    • Linda knox
      September 20, 2017

      Can u use frozen strawberries 🍓 ? I froze a lot of fresh strawberries earlier. Would I need to alter the recipe??
      Linda Reply

      • Natasha
        natashaskitchen
        September 20, 2017

        Hi Linda, 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

  • Glenda
    September 7, 2017

    Can we make cupcakes with this recipe? Thanks!!! Reply

    • Natasha
      natashaskitchen
      September 7, 2017

      Hi Glenda, I haven’t tried as cupcakes but one of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking until a toothpick comes out clean of wet batter. I hope that helps! Reply

  • Vika
    September 3, 2017

    Made this cake the other day..it was sooo delicious! I added apples to one half (i have a very picky toddler). I also subsituted sour cream with greek yogurt since thats all i had. Turned out great! Thanks Natasha for another great recipe! Reply

    • Natasha's Kitchen
      September 4, 2017

      You’re welcome Vika! I’m glad your family enjoys the recipe! Thanks for sharing your great review with other readers! Reply

  • September 1, 2017

    I made this, it is now my family favorite. Came out perfect and the sauce just takes it over the top. Thank you! Reply

    • Natasha's Kitchen
      September 1, 2017

      You’re welcome Linda! I’m glad to hear your family enjoys the recipe as much as mine does!e Thanks for sharing your great review! Reply

  • Marimar
    August 30, 2017

    Hi Natasha, I baked this delicious cake but I used peaches , I add sliced peach on top and sprinkle with little sugar. DAMMMM!!!.

    AGAIN your recipes are perfects. Reply

    • Natasha's Kitchen
      August 30, 2017

      YUM! That sounds delicious! I’m glad you enjoy the recipe! Thanks for sharing your review with other readers! Reply

  • Kristina
    August 27, 2017

    Thank you so much for this recipe, Natasha! My 4y.o. daughter who is usually not into cakes asked for an additional piece. It’s delicious!!! Reply

    • Natasha's Kitchen
      August 27, 2017

      You’re welcome Kristina! I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Tatyana
    August 26, 2017

    Natasha- Where did you get this cute jar for the sauce? I need one. Thank you. Reply

    • Natasha
      natashaskitchen
      August 27, 2017

      Hi Tatyana, I believe that was from Fred Meyer. It has been awhile since I purchased it. I’m not sure if they still carry it or not. Reply

  • Marimar
    August 25, 2017

    Hi Natasha, can i use unbleached all-purpose flour ? . Thanks Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Marimar, yes that is the kind I used 🙂 Reply

      • Joy Lewallen Hicks
        June 21, 2018

        Can you use self rising flour and leave out the baking powder and salt. Most cakes call for plain flour;but, I never buy plain!
        Looks delicious! Reply

        • Natasha
          June 21, 2018

          Hi Joy, I honestly haven’t tried making this strawberry cake with self rising flour so I can’t advise on that. I wish I could be more helpful. Reply

  • Douchka Nikolic
    August 24, 2017

    This is one delicious cake. I found that there was enough sauce…Just wanted to let you know that this is the second weekend in a row that I am making it. Would it work with other fruit? Such as peaches which are in season currently??? How about raspberries? Thank you so much for this and other great recipes. Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      I’m glad you like the strawberry cake. I haven’t tried using peaches or raspberries but it works great with blueberries. Click here for the recipe. Reply

      • douchka nikolic
        September 9, 2017

        Hi Natasha: just wanted to let you know that I made the cake with peaches, and it turned out wonderful. I used 3 good size peaches for the cake and 3 for the sauce. I added 1/2 cup sugar and some cinnamon. Well, it turned out delicious. Th reason I didn’t use the peach cake is because I had a lot of peaches from CO western slope and bought an entire case for a fundraiser. This is a great basic cake recipe. Reply

        • Natasha's Kitchen
          September 10, 2017

          I’m glad you enjoyed it! Thanks for sharing your great review with other readers! Reply

  • Jennifer
    August 24, 2017

    What if I wanted to make these in cupcake form ? How long would I bake for? Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      I haven’t tried as cupckaes but it’s on my to-do list. One of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking until a toothpick comes out clean of wet batter. I hope that helps! Reply

  • felicia
    August 24, 2017

    Hi Natasha,

    How does this do if I bake a day before serving? (I wouldn’t add the powder sugar/sauce until I serve, just baking the cake ahead of time.) Would it be better left out on the counter or in the fridge? Or better just served fresh out the oven? Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      Hi Felicia, I think the strawberries look and taste the best the same day it is made. It would be safe to leave it covered at room temperature overnight but if you are storing it longer than that, I would refrigerate. Reply

  • Diane
    August 23, 2017

    Your recipes are great😍 Reply

    • Natasha's Kitchen
      August 23, 2017

      Thank you Diane! I’m glad you enjoy them! 🙂 Reply

  • Nicola B Crombie
    August 22, 2017

    This was easy and delicious, sauce was easy and tasty.thanks Reply

    • Natasha's Kitchen
      August 22, 2017

      You’re welcome Nicola! I’m glad you like it! Thanks for sharing your great review! Reply

  • 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

    • Douchka Nikolic
      August 25, 2017

      Hi: I was wondering about peaches…now that they are in season it would be great to use them for this delicious cake. If you have used them, would you let me know it turned out?? Thanks. Wonder about how many for the cake and then sauce. It must be tasty. Thank you… Reply

      • Natasha
        natashaskitchen
        August 25, 2017

        Hi, the instructions in our peach cake should help – I highly recommend this one for peaches by the way 🙂 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

      • Rossandra JB
        October 23, 2017

        What about cream cheese instead of sour cream or yogurt? Reply

        • Natasha
          natashaskitchen
          October 23, 2017

          Hi Rossandra, I haven’t tried that substitution but I’m concerned it might be too thick and will not incorporate well. 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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