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!

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

4.89 from 123 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
Keyword: strawberry cake
Calories: 368 kcal
Servings: 10 slices (9" cake)

Ingredients

Strawberry Cake Ingredients:

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

Strawberry Sauce Ingredients:

  • 16 oz strawberries, hulled and halved
  • 1/4 cup 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.

Nutrition Facts
Easy Strawberry Cake with Strawberry Sauce
Amount Per Serving
Calories 368 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 44mg 15%
Sodium 91mg 4%
Potassium 293mg 8%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 29g
Protein 4g 8%
Vitamin A 3.9%
Vitamin C 56.8%
Calcium 9%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

  • Jackie peterson
    November 27, 2018

    Love this recipe I can’t eat that much sugar can you modify this for us diabetics Reply

    • Natasha
      November 27, 2018

      Hi Jackie, I honestly haven’t tried but you can add sugar to taste and I think it would be worth experimenting with a different kind of sweetener that is diabetic friendly. I wish I had a better answer for you. If anyone else has tried, please let us know! 🙂 Reply

  • Flower
    November 24, 2018

    Thank you for this simple and easy yet ridiculously delicious cake. It was plate and finger licking good. My whole family loved it and finished it all on the spot. ❤️ Reply

    • Natashas Kitchen
      November 24, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Galina
    November 23, 2018

    Hi Natasha, I love your blog and use it often. Can I substitute butter for oil here?

    Thank you. Reply

    • Natashas Kitchen
      November 23, 2018

      Hi Galina, I haven’t tried it with butter. Some of my readers have omitted the oil and replaced it with apple sauce to make it healthier. Reply

  • Jared
    November 20, 2018

    Hi Natasha, could you do measurements by weight as well? It’s easier for lazy people like me. Reply

    • Natashas Kitchen
      November 20, 2018

      We are currently working on adding metric measurements to all of our recipes as that should help with weight, but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help Reply

  • Christine Constantin
    November 15, 2018

    you posted Nutrition facts per serving. Is the serving size per slice? Thanks! Reply

    • Natashas Kitchen
      November 15, 2018

      Hi Christine! Yes that would be per slice! Reply

  • Diana
    November 6, 2018

    Wow! This cake is AWESOME! So soft and moist ,and that sauce yuuuum!super easy to make too.Will making this again and again! Thx for sharing Reply

    • Natashas Kitchen
      November 6, 2018

      You’re so welcome! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • jeffrey Fortson
    October 26, 2018

    HI, the cake is very good but not sweet enough for my taste so i added another cup of sugar to it and the cake’s sweetness turned out great but the top was very crunchy to the point that when i checked it with a toothpick the top crust cracked a lot and didn’t look as good as yours. Is there a way that i can have the same look and softness on top with the added sugar? Reply

    • Natasha
      October 26, 2018

      HI Jeffry, I honestly haven’t tried it with an extra cup of sugar so it is difficult to guess what other substitutions would have to be made without testing it that way. You might try just 1/2 cup sugar extra next time and make the sauce a little sweeter. Reply

  • Fernanda de Lacerda Mottin
    October 20, 2018

    I will make this for a colleague’s birthday on Tuesday.

    I am thinking of making the syrup by cooking the strawberry with the sugar, some lemon juice and basil–rather than blending berries and sugar.

    Hopefully it will be ok! Reply

    • Natashas Kitchen
      October 21, 2018

      I’d; love to hear how you like this! Reply

      • Fernanda de Lacerda Mottin
        October 24, 2018

        Made it yesterday and took to work today. Everyone loved it!!
        I particularly loved the batter—so tasty I am surprised there was enough left make the cake. (I had a few spoonfuls throughout!)

        I cooked the strawberries first with basil and pepper but did not like it blended. So, I swirled the strawberry purée with freshly whipped cream (we have amazing dairy products here in New Zealand) and it was soooo good!!!!

        And here, being the beginning of strawberry season, I will be making it many times more.

        Thank you! Reply

        • Natashas Kitchen
          October 24, 2018

          That’s so great Fernanda!! I’m so happy you enjoyed this recipe! Reply

  • Emilie
    October 19, 2018

    Is the oven temp is based on conventional oven and not fan forced? Just trying to get it cooked without the top burning. Easy to make. Still cooking so yet to taste.Thanks! Reply

    • Natasha
      October 19, 2018

      Hi Emilie, our recipes are written for standard conventional ovens. Reply

  • KitchenDust
    October 14, 2018

    This cake was wildly successful and the whole family loved it! Thank you for a fabulous recipe that will definitely get made time and time again 🙂 Reply

    • Natashas Kitchen
      October 14, 2018

      You’re very welcome! I’m so happy you enjoyed that! Reply

  • Josée
    September 28, 2018

    I made it yesterday and it was a success. Easy to make. 😋 Reply

    • Natashas Kitchen
      September 28, 2018

      That’s so great, Josee! I’m happy you enjoyed that! Reply

  • Julie Jules
    September 23, 2018

    I substituted Coconut Yoghurt because I’m dairy-free and used Nutellex instead of olive oil. The cake was delicious, will definitely make again this strawberry season. Thank you for the recipe 🙂 Reply

    • Natashas Kitchen
      September 23, 2018

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

  • Claudia G L
    September 19, 2018

    Wow!! 5 stars!! loved this cake, easy and not too sweet! Husband loved it too. Will definitely make again! Reply

    • Natashas Kitchen
      September 19, 2018

      Sounds like you found a new favorite, Claudia! Thank you for the great review! Reply

  • Zuly De Caal
    September 18, 2018

    Hi Natasha!!! I love your recipes, I have tried to make some. Sorry for my English, I’m from Guatemala and I speak Spanish …. This cake especially I loved it and I have prepared it many times, so, I wonder, I can use apples instead of strawberries, except for the sauce … Thanks and greetings from Central America Reply

    • Natashas Kitchen
      September 18, 2018

      Hi Zuly. Your English is great! Thank you for reaching out! I haven’t tried this with apple but here is what one of our readers wrote: “Made this cake the other day..it was sooo delicious! I added apples to one half (i have a very picky toddler).” I hope this helps Reply

      • Zuly de Caal
        October 23, 2018

        Thank you very much Natasha, you are very kind to respond. I wanted to try with Apple before I answered you. I think it was…. super delicious. Thanks for sharing your recipes. Greetings to all your nice family 🤗 Reply

        • Natashas Kitchen
          October 23, 2018

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

  • Judy
    September 16, 2018

    This was amazing! I had rants and raves when I served it at a dinner party in fact I am serving it tomorrow. Reply

    • Natashas Kitchen
      September 16, 2018

      That’s so great, Judy! Thank you for sharing this awesome review with us! Reply

  • Monika Sudull
    September 15, 2018

    It is spring in Australia so I thought this was an ideal dessert for a neighbourhood BBQ. I was a bit nervous as I hadn’t tried this recipe before. It was a HUGE hit – and the sauce amazing! Will certainly add it to my repertoire 🍰 🎂 🍓 Reply

    • Natashas Kitchen
      September 15, 2018

      That’s so great Monika! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • John
    September 9, 2018

    I am wondering if butter can be used instead of oil. I used oil and it tasted very oily. Spoiled the cake taste. Reply

    • Natashas Kitchen
      September 9, 2018

      Hi John. I haven’t tried it with butter. Some of my readers have omitted the oil and replaced it with apple sauce to make it healthier. Reply

      • John Redman
        September 10, 2018

        Thank you Natasha, I want to try again because I love the idea. I just couldn’t get past the oily taste. If I try butter I’ll let you know the results. Thank you for all your wonderful recipes. I’m addicted! Reply

        • Natashas Kitchen
          September 11, 2018

          You’re so welcome! Reply

  • Barbara
    September 9, 2018

    can I substitute Splenda for the sugar. son is diabetic. Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Barbara. I honestly haven’t tried this with splenda so I can’t say. If you experiment please let me know if it works for you. Reply

  • gerald brevard
    September 8, 2018

    The cake looks delicious , where can I buy a case pan like that? Reply

    • Natashas Kitchen
      September 8, 2018

      Hi Gerald. We used this pan here 🙂 Reply

  • Michael Conlon
    August 28, 2018

    I have just made the easy strawberry cake. With cream it is heaven on a plate. Make it when Strawberrys are in season. I made it in a rectangular tin cut it up and put it in the freezer. Otherwise it’ll be too tempting. Reply

    • Natashas Kitchen
      August 28, 2018

      It sure is tempting, Michael! Thank you for the awesome review! Reply

    • Stanelle
      August 30, 2018

      Hi, I was wondering to save money could you substitute for box cake or self rising flour? Reply

      • Natashas Kitchen
        August 30, 2018

        Hi Stanelle, 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

  • Jean
    August 27, 2018

    Can you subtitute anything for the sour cream?? Reply

    • Natashas Kitchen
      August 27, 2018

      Hi Jean, 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

  • theresa
    August 24, 2018

    I made it yesterday and it was a hit! super easy Reply

    • Natashas Kitchen
      August 24, 2018

      That’s so great Theresa! Thank you for sharing that with us! Reply

  • Alysha
    August 19, 2018

    Can you use frozen strawberries? Reply

    • Natashas Kitchen
      August 19, 2018

      Alysha, 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

    • Julie
      November 4, 2018

      I just made it with frozen strawberries, which worked out well. I sliced them up into thin slices before adding to the batter. In addition, I substituted strawberry yoplait yogurt in place of the sour cream because that is all I had. That also worked out well. Reply

      • Natashas Kitchen
        November 5, 2018

        Thanks for sharing this with all of us, Julie! Reply

  • Bushra
    August 14, 2018

    This cake is AMAZING. I added it to my bookmark list so it will not get lost anywhere lol. The sauce is Incredible, WOW make you live in another world when you eat it.
    Thank you so much Reply

    • Natashas Kitchen
      August 14, 2018

      You’re so welcome! I’m happy you enjoyed it! Thank you for the great review! Reply

  • Gayle Leininger
    August 12, 2018

    Is there a breakdown of the serving size and carb count in the blueberry lemon cake and this one with strawberries. Reply

  • Gayle Leininger
    August 12, 2018

    Is there a breakdown of the serving size and carb count in the blueberry lemon cake and this one with strawberries. I would think calorie and carb count is the same. I need this data for a diabetic on a pump! Reply

    • Natasha
      August 12, 2018

      Hi Gayle, I just added nutrition values at the bottom of the post. I hope that helps. Reply

  • penny
    August 9, 2018

    Hello , I have baked this 5 times already and my family loves it you have great recipes thank you so much and keep posting your recipes
    much love Reply

    • Natashas Kitchen
      August 9, 2018

      You’re so welcome Penny! Thank you for the wonderful review! Reply

  • Rosanna I Conte
    August 8, 2018

    What you recommend for a substitue sugar?
    Thanks
    Rosanna Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Rosanna! I haven’t tried it with anything else. One of my readers was going to try with honey but I haven’t heard back about those results. She stated she was planing on “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).” I hope this helps! Reply

  • Martha
    August 8, 2018

    Going to make this the night before (taking it to work). Should I refrigerate it, and then let it stay out once there ? Or just keep it refrigerated ? Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Martha! It is best on day one and should be refrigerated if not eaten the same day. I have enjoyed this up to 3 days in the fridge after making it but it has never lasted longer than that :). Reply

  • Silia
    August 6, 2018

    Is there any way to make this dairy free? Reply

    • Natasha
      August 6, 2018

      Hi Silia, one of my readers tried this strawberry cake recipe dairy free and wrote the following: “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 hope that helps Reply

  • Lora
    August 5, 2018

    This cake is so easy, delicious, and pretty! Reply

    • Natashas Kitchen
      August 5, 2018

      I’m so happy you enjoyed that! Reply

  • Magalie AMPLIS
    August 4, 2018

    Bonjour,
    Je suis française et j’ai testé votre recette. J’ai eu du mal à convertir les quantités mais quelle délicieuse recette! :))))
    Miam, miam!!! Reply

    • Natashas Kitchen
      August 4, 2018

      I’m so happy you enjoyed the recipe! We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help. Reply

    • Colette Singla
      August 16, 2018

      https://www.kitchenproject.com/german/Metric.htm
      J’espere que cela peut vous aider. Reply

  • Divya
    August 4, 2018

    I tried this recipe, it came out absolutely yummylicious!! Thanks Natasha 😊 Reply

    • Natashas Kitchen
      August 4, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Amy B
    July 29, 2018

    Just made this with my 9 year old daughter. She did the majority of the work. Came out amazingly beautiful and tastey. She’s very proud of herself. I couldn’t figure out how to upload a picture to show how pretty it is/was. Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Amy! I bet she is! I recommend going to our Facebook page and posting it there, We’d love to see your creation! We have a private group called Natasha’s VIP friends. – We Love to Eat!! Please post it there! Reply

  • Lorna Klotz
    July 29, 2018

    This is to die cake…yummy. Love the easy to make sauce but I’d add more fruit…thinking of substituting blueberry, rhubarb, maybe peaches. Reply

    • Natashas Kitchen
      July 30, 2018

      Those sounds like great ideas, Lorna! Thank you for sharing that with us! Reply

  • Mark Adderley
    July 25, 2018

    Thank you so much for this recipe, it was such a success that I made it twice yesterday, and gave most of it away to my neighbours. Reply

    • Natashas Kitchen
      July 26, 2018

      That’s so nice of you Mark! I’m sure they appreciate that! Reply

  • Georgia
    July 25, 2018

    Has anyone tried using coconut oil instead of olive oil or even butter? Reply

    • Natashas Kitchen
      July 25, 2018

      I Georgia! I haven’t tried that but here is what one of our readers did: “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!!!” Hope this helps! Reply

  • Jennifer
    July 23, 2018

    Just made this last night mixed the strawberries and blue berries together in one cake everybody loved it and it was super easy. Reply

    • Natashas Kitchen
      July 23, 2018

      What a great combo! Thank you Jennifer! Reply

  • Robin
    July 22, 2018

    Can you use frozen strawberries 🍓 in this recipe? Reply

    • Natasha
      July 23, 2018

      Hi Robin, I think frozen strawberries would work well although the overall sauce may be just a touch darker in color than using fresh. Reply

  • Tanya
    July 21, 2018

    I am on a strict no salt diet. Has anyone tried making it without the salt? Reply

    • Natashas Kitchen
      July 21, 2018

      You can omit or remove it but I will alter the flavor of the cake a bit. Salt enhances natural flavors when baking. Reply

  • Joan
    July 20, 2018

    I read down through the comments but missed the one about freezing. I think I will try it since it won’t be frozen very long. I will let you know how it turns out. I baked it and it looks perfect. Reply

    • Natashas Kitchen
      July 20, 2018

      We would appreciate that. Thank you Joan! Reply

  • Joan
    July 20, 2018

    I am making this today and freezing it. I am also going to freeze the sauce. I will thaw it out and put the powdered sugar on it on the 9th. What do you think? Reply

    • Natashas Kitchen
      July 20, 2018

      I would like to hear how this turns out for you. It sounds like you have a great plan and it should work fine. Reply

  • Liza
    July 20, 2018

    Hi Natasha! I’ve made this cake 3x now and my family absolutely loves it. So delicious and beautiful! Thank you!!! Reply

    • Natashas Kitchen
      July 20, 2018

      I’m so happy you all enjoyed this! Thank you for sharing your wonderful review! Reply

  • Naledi
    July 18, 2018

    Hello Natasha. Can i use strawberries which has been frozen before? Thank you for sharing Reply

    • Natashas Kitchen
      July 18, 2018

      Hi Naledi, 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

  • Susan Stieler
    July 17, 2018

    Natasha, have you ever tried this using a one to one Gluten Free flour? Reply

    • Natashas Kitchen
      July 17, 2018

      Hi Susan, 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

  • Tolu
    July 17, 2018

    I came across this today and the way you answered and reply back to almost every comment, even though it’s already been answered before, is pleasant.

    Just dropping by to say well done for that ‘interpersonal skill’! Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you so much, Tolu! You are so kind to notice! We do our best to make time for those who read our blog and make our recipes. 🙂 Reply

  • Lisa
    July 14, 2018

    I made this cake for the 4th of July…one word: DELICIOUS! Will definitely make again. So easy to make as well. Reply

    • Natashas Kitchen
      July 15, 2018

      Thank you for your wonderful review, Lisa! Reply

  • Michelle Anderson
    July 14, 2018

    Hi Natasha this cake looks amazing and would love to make it for my dad. Do you know if I can freeze it? I am going to see him in 2 weeks and am doing my baking ahead of time. Reply

    • Natashas Kitchen
      July 15, 2018

      Hi Michelle, I haven’t tried freezing it but here is what one of our readers said “Just for anyone asking about freezing. I tried it and it wasn’t as good, the strawberries don’t freeze terribly well. It was still good though.” hope this helps 🙂 Reply

  • Linda Threadgold
    July 13, 2018

    This sounds wonderful! Thank you!
    Can you please tell me whether you think it would work just as well in a muffin form so that I can pack it easily in my son’s school lunchbox?
    Thanks, Reply

    • Natashas Kitchen
      July 14, 2018

      Hi Linda! Although I haven’t tried this one of our readers wrote “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

  • Gladys Manzo
    July 13, 2018

    What is the best way to store the leftover cake and sauce?
    Thanks,
    Gladys Reply

    • Natashas Kitchen
      July 13, 2018

      Hi Gladys, 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

  • Lori
    July 12, 2018

    I made this today and it was an instant hit when I served at morning tea! The strawberry sauce is so versatile too. Reply

    • Natashas Kitchen
      July 12, 2018

      I’m so happy you all enjoyed this cake! Reply

  • Kathleen Minacapelli
    July 11, 2018

    If baking in a 9″x13″ pan, do you line the bottom with parchment paper? Or just grease and flour? Reply

    • Natashas Kitchen
      July 11, 2018

      I haven’t made it in a 9×13 pan myself. Some of my readers have reported great results using a 9×13 pan and I can only assume they did use the parchment paper. Anyone that has tried this care to share? Reply

      • Jeanne
        July 23, 2018

        Can I use a 10in. Round pan Reply

        • Natasha
          July 23, 2018

          Hi Jeanne, that should still work but you will have a shorter wider cake that will probably bake a little faster. Reply

  • Barbara Baker
    July 10, 2018

    Can I use any other type of cake pan or make this cake a two layer cake Reply

    • Natashas Kitchen
      July 10, 2018

      Hi Barbara, You can definitely make it in a bigger pan. For a 9×13 baking dish, I would probably do at least 1 1/2 times the recipe or it will be a fairly skinny cake. Reply

  • Tootie
    July 9, 2018

    Made this today. It is awesome!! Didn’t even put the sauce on it looked so good😀 Reply

    • Natashas Kitchen
      July 9, 2018

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

  • Becky
    July 8, 2018

    Looks awesome. Gonna go get all of these ingredients and utensils also👍👍👍 Reply

    • Natashas Kitchen
      July 8, 2018

      That’s so great, Becky! Enjoy! Reply

  • Nancy Carter Doria
    July 8, 2018

    Well, it is strawberry season here in California. So all of my recipes have been with strawberries. This cake is absolutely fabulous and there were no leftovers! In addition I made your strawberry scones by the trays full. I have also frozen them – first laid out on a sheet pan with parchment paper for about 30 minutes in the freezer. The transfer to a freezer storage bag, This way I can have scones ANYtime I like. Love your videos and your recipes. Have a wonderful fay. Reply

    • Nancy Carter Doria
      July 8, 2018

      Day — not fay. heehee Reply

    • Natashas Kitchen
      July 8, 2018

      I’m so glad you have been enjoying our recipes! Thank you for the wonderful review, Nancy! Reply

  • Linda
    July 8, 2018

    I made this after seeing it on FBu. It was very good but the prep time, 10 minutes, was not even close (for me anyway). I consider prep time starting from getting out all ingredients, cleaning, hulling, slicing the strawberries, and measuring, mixing and pouring of the cake batter. My prep time was an hour! If I make it again I think I would add a bit more salt to the cake batter and a little more sugar to the sauce. It was definitely good though. Reply

    • Natashas Kitchen
      July 8, 2018

      Thank you for sharing that with us Linda. 🙂 Reply

  • Adrienne Anderson
    July 8, 2018

    I will be making one soon, i love trying different recipes. Strawberries are my favorite and my granddaughter i wll have to her help with it
    She has a interest in baking. My family is going to 💘 it too. Reply

    • Natashas Kitchen
      July 8, 2018

      That’s so great, Adrienne! I love when the kiddos are into baking! Thank you for sharing this with us! Reply

  • Ulrike Salzman
    July 7, 2018

    Hi Natasha, I love your cake! I have made the Blueberry Lemon Cake twice already, today is my first try at the Strawberry Cake. I also use half of your batter recipe for the bottom of my Obstkuchen (german fruitcake). It is a hit with the family! Reply

    • Natasha
      July 7, 2018

      Hi Ulrike, I would love to hear more about your German fruit cake! Sounds so interesting! Reply

  • Mikkel Bræstrup
    July 6, 2018

    Hi again!

    I have it in the own right now – with the cocnut cream – cant wait

    Mikkel
    Denmark Reply

    • Natashas Kitchen
      July 6, 2018

      That’s so exciting, Mikkel! Enjoy! Reply

  • D. A. Palphreyman
    July 6, 2018

    I asked you a couple of weeks ago about how many portions the cakes cut into as I make desserts for an old people’s group. The cake went down brilliantly. I usually have a few portions left as there are two of us make desserts but the strawberry cake was chosen 16 times. I used it all. Everyone complained that the portion was too big and they would never eat all that! Every plate was clean and the compliments were constant. They LOVED it! so thank you. I will be checking out your other recipes for the future 🙂 Reply

    • Natashas Kitchen
      July 6, 2018

      Yes! I definitely remember the portion comment! That’s so great! I’m happy it worked out for you and everyone loved it!! 🙂 Reply

  • Val
    July 5, 2018

    I’m planning on making this for my daughter’s 4th birthday party with the family. She requested a strawberry cake and this one looks fantastic by the way!

    I will have 10 people so do you recommend me doubling the recipe and using two separate 9” spring form pans? Or does this work in a 9×13 size pan?

    Thanks for your help! Reply

    • Natashas Kitchen
      July 5, 2018

      Hi Val, You can definitely make it in a bigger pan. For a 9×13 baking dish, I would probably do at least 1 1/2 times the recipe or it will be a fairly skinny cake. Reply

  • Joe Gattis
    July 5, 2018

    Natasha! A FB page has freebooted your video. They do link to you and put you logo at the end of the video. But they have over 10 million views from your post. Here is their page https://www.facebook.com/foodandfuninthekitchen/?hc_ref=ARQHFpg-DfCVam6JFeMZTKHy6A81FcOAiZmkui65Ki-tF7JG7aUNICrrKT3_RnZU5Xs Reply

    • Natashas Kitchen
      July 5, 2018

      Thank you for sharing that with us, Joe! Reply

  • Jo Ann
    July 4, 2018

    Hi! Happy 4th!
    I just made this for the first time. It is baking as I type. I followed your directions exactly. Can’t wait for it to come out of that oven. Lol. Thank you for such an easy recipe. Reply

    • Natashas Kitchen
      July 4, 2018

      Thank you for the wonderful review, Jo! Happy 4th of July! Reply

  • Debra A Jones
    July 3, 2018

    Can I subsitute almond flour or coconut flour for the flour? Reply

    • Natashas Kitchen
      July 3, 2018

      Hi Debra! I haven’t experimented with this myself, but one of our readers wrote “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

  • Lashonda
    July 3, 2018

    I have a gluten free cake mix I need to use. If I used that instead of making the cake batter from scratch, would I still add sour cream? Reply

    • Natasha
      July 3, 2018

      Hi Lashonda, without testing that in this cake, it is difficult to guess. I wish I could be more help with that! Reply

  • Olga Kubicek
    July 3, 2018

    Can you use butter instad of oil? Reply

    • Natashas Kitchen
      July 3, 2018

      Hi Olga, I haven’t tried it with butter. Some of my readers have omitted the oil and replaced it with apple sauce to make it healthier. Reply

  • Mikkel
    July 2, 2018

    Hi!

    I want to make this cake without milk products. How would you substitute the sour cream? Reply

    • Natashas Kitchen
      July 3, 2018

      Hi Mikkel, 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 hope that helps Reply

  • Janie Maclean
    July 2, 2018

    Can strawberry cake be made a day ahead of time??? Reply

    • Natashas Kitchen
      July 2, 2018

      It’s best fresh but I think it could work. When storing make sure its fully covered. Enjoy 🙂 Reply

  • Jess
    July 1, 2018

    Wondering if you think a cream cheese frosting would be good on this topped with the strawberry syrup? If so, do you have an easy recipe for cream cheese frosting?? Having a MAJOR PREGNANCY CRAVING RIGHT NOW! Reply

  • Frances
    July 1, 2018

    Just made this today. It came out great and very delicious! Your instructions on the recipe were to the point, thank you! Reply

    • Natashas Kitchen
      July 2, 2018

      You’re so nice! Thank you! I’m so glad you enjoyed it! Reply

  • Janet Goehren
    July 1, 2018

    This looks so delicious. Is it possible to get a gluten-free version? Thanks Natasha! Reply

    • Natashas Kitchen
      July 1, 2018

      Hi Janet, 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

      • Janet Goehren
        July 2, 2018

        Thanks, Natasha, I’ll give it a try! Reply

  • jocelyne debay
    July 1, 2018

    Je vous remercie beaucoup.
    je vais le faire ce weekend . Reply

    • Natashas Kitchen
      July 1, 2018

      You’re welcome! Reply

  • Mary Ann Feldman
    June 30, 2018

    This cake was delicious. Can’t wait to make the blueberry. We would like to make this recipe using banana. Any suggestions or other recipe’s? Also can we use a regular baking pan rather than spring pan. Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Mary Ann, Some have mentioning wanting to try this with raspberries and peaches. I haven’t tested that myself. If you experiment, let me know how you liked the recipe. Reply

  • Michelle
    June 30, 2018

    Wow. It turned out even better than I thought. So delicious, and great recipe instructions. Thank you! Reply

    • Natashas Kitchen
      June 30, 2018

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

  • Dana
    June 30, 2018

    Making this today, but, was thinking about doing it in a bundt pan instead. Thoughts?? Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Dana! I have not tried it in a bundt pan, but readers reported great results in a bundt, recommending baking at the lower end of the time range (45-47 minutes). Reply

  • patty kurtz
    June 29, 2018

    can you sub almond flour for the flour? Reply

    • Natashas Kitchen
      June 29, 2018

      Hi Patty, I haven’t experimented with this myself, but one of our readers wrote “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

  • D. A. Palphreyman
    June 29, 2018

    I forgot to rate it last time I commented so here are the 5 stars 🙂 We loved it. Just for anyone asking about freezing. I tried it and it wasn’t as good, the strawberries don’t freeze terribly well. It was still good though. Reply

    • Natashas Kitchen
      June 29, 2018

      Thank you for sharing your great review! & we appreciate the results post freezing! Reply

  • Brenda
    June 28, 2018

    I made this Strawberry cake today!! It was so easy!! I am waiting for a friend to come by so we can have it together !1 My husband said it looks Amazing!! Thank you for this recipe!! I Love easy ones!! LOL Reply

    • Natashas Kitchen
      June 28, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Kristen
    June 26, 2018

    Hi, I made this recipe. First time, I used the sour cream. Was good, but…gave it an odd taste. Made it again and replaced it with vanilla greek yogurt. So good! And made it very moist! Loved it! Such an easy cake to make! Reply

    • Natashas Kitchen
      June 26, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Wibeke
    June 26, 2018

    Hi This just looked so good so had to try it. Struggled a bit with conversions as I’m Scandinavian and only use metric so not used to oz, cups and all that, Now it’s out of the oven and looks very nice so suppose I’ve done something right. I wondered especially about the oil and how many dl 1/2 cup would be. Thank you anyway for your lovely recipes :-)) Reply

    • Natashas Kitchen
      June 26, 2018

      Thank you for the wonderful review, Wibeke. We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help. Reply

  • Sandy
    June 24, 2018

    Can I use almond flour instead of regular flour? Reply

    • Natashas Kitchen
      June 25, 2018

      I haven’t experimented with this myself, but one of our readers wrote “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

  • Kathy B
    June 24, 2018

    My 9″ springform leaks – but I looked at some pan conversions – they said a 10″ cake pan could be a substitute so that’s what I used. It worked great and used my 10″ cake pan. It worked great. Loved the cake! Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Bethany M Parker-Ballard
    June 24, 2018

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

  • Geraldine
    June 24, 2018

    I just made this cake. Followed exactly and it turned out exactly like your picture! Delish to boot! Taking some over to a neighbour’s house right now. ( maybe whipped cream in the works too) lol Thank you for posting this recipe 🙂 Reply

    • Natashas Kitchen
      June 25, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! 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

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