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Easy Strawberry Cake with Strawberry Sauce (VIDEO)

Easy Strawberry Cake with a soft and moist crumb and bursting with fresh strawberry flavor! One of our all-time favorite strawberry recipes.

Fresh summer strawberries add incredible flavor to dessert like our No-Bake Cheesecake, the popular Strawberry Pretzel Salad, or Mini Cheesecakes. If I had my way, I’d add homemade Strawberry Sauce to everything! If you love strawberries, this cake is a must-try.

Easy strawberry cake dusted with powdered sugar with strawberry sauce in a pitcher on the side and surrounded by fresh strawberries

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Easy Strawberry Cake Recipe:

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!

Slice of easy strawberry cake drizzled with strawberry sauce

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. Between the cake and sauce, you will need almost 2 pounds of strawberries.

The easy strawberry sauce has only 2 ingredients (strawberries and sugar) and comes together quickly in a food processor or blender and makes every bite luscious. Add the sugar to taste if you have very sweet or very tart strawberries.

Strawberry cake ingredients with fresh strawberries

Can I Substitute Sour Cream?

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

For a dairy free version, one of my readers shared the following helpful review: “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.”

Can I Make a Gluten Free Strawberry Cake?

One of my readers shared the following great review: “I 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.” Let me know if you experiment making this a gluten free strawberry cake!

Gluten free strawberry cake recipe without powdered sugar

Tools Used to Make this Strawberry Cake:

This recipe comes together fast with simple ingredients and basic cooking tools. An electric hand-mixer or stand mixer with whisk attachment will work, but don’t try cranking out the eggs and sugar by hand. You will need a high-powered mixer to whip together the eggs and sugar.

Our Best Baking Tips:

Use room temperature eggs – To bring eggs to room temperature quickly, place cold eggs into a bowl of warm water (not hot) for 5-7 minutes, then dry with paper towels and use in the recipe.

Do not over-mix batter – Once the flour is incorporated, stop mixing or the cake can become dense.

Measure flour correctly – spoon it into a dry ingredients measuring cup and scrape off the top with a straight edge. Why? Pushing your measuring cup into the flour bin can result in up to 25% more compacted flour. Watch our easy video tutorial on how to measure correctly.

Strawberry Cake Slice being removed from cake

Fresh Strawberry Recipes to Explore:

Watch How to Make Easy Strawberry Cake:

I hope this Easy Strawberry Cake becomes a new favorite for you. 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 with Strawberry Sauce

4.9 from 187 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Strawberry Cake with cut slice
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
Cuisine: American
Course: Dessert
Calories: 368 kcal
Servings: 10 slices (9" cake)

Ingredients

Strawberry Cake Ingredients:

Strawberry Sauce Ingredients:

  • 16 oz strawberries hulled and halved
  • 1/4 cup granulated sugar or to taste

Instructions

Cake 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. Do not over-mix. 

  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. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.

  5. Run a thin spatula around cake edges to loosen from pan. then transfer to a cake platter. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired. Drizzle individual slices generously with strawberry syrup.

How to Make Strawberry Sauce:

  1. 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.

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*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 44mg15%
Sodium 91mg4%
Potassium 293mg8%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 29g32%
Protein 4g8%
Vitamin A 195IU4%
Vitamin C 46.9mg57%
Calcium 90mg9%
Iron 1.8mg10%
* 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

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

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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Dana
    November 11, 2020

    Tried this receipe today and I love it! So easy and so tasty! It took only 38min in my oven.
    Thank you Natasha!

    Reply

    • Natashas Kitchen
      November 11, 2020

      You’re welcome, Dana! I’m so glad you enjoyed that!

      Reply

  • marjory
    November 4, 2020

    Hi Natasha! I made your strawberry cake and it was amazing! I made it dairy free by substituting yoghurt with 1 can coconut milk and decreasing the oil to 1/4 cup. It was perfect and moist! Thank you

    Reply

    • Natasha's Kitchen
      November 4, 2020

      So great to hear that it worked using the substitutions that you used. Thank you for sharing that very useful info with us!

      Reply

  • Joanna
    October 24, 2020

    Hi Natasha, if I were to use a 7-inch springform pan, will it be too small? Will the batter overflow while it’s baking in the oven? I’ve noticed that you use a 9-inch one in most of your cake recipes and was wondering if a 7-inch one would work since I only have that at the moment :/

    And, I’ve tried several of your recipes then they’ve been all a hit in my family. Thank you for all the simple yet delicious recipes Natasha!

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Joanna, I have only tried this in a 9″ and I worry a 7″ will overflow. You may need to cut the recipe down but without testing it myself it is hard to say. I’m so happy to hear you’re enjoying our recipes, Joanna.

      Reply

  • Kazza
    October 19, 2020

    Hi Natasha
    This strawberry cake is an absolute winner! Strawberries are so sweet in Australia at the moment! Will try the bluberry version.

    Reply

    • Natashas Kitchen
      October 19, 2020

      I’m so glad you enjoyed it!

      Reply

  • Alma Williams
    October 18, 2020

    This is my Favorite Strawberry cake I love it and my family loves it.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      I’m glad to hear that, Alma!

      Reply

  • Asha
    September 13, 2020

    Hi Natasha,

    Can the recipe be halved for this one?

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Hi Asha, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

      • Asha
        September 27, 2020

        Hi Natasha,

        I tried the recipe today & divided the batter in two smaller baking tins. Turned out perfectly; beautiful crumb & just the perfect amount of sweetness. Your blueberry lemon cake is also a favourite in my family.

        Reply

        • Natasha's Kitchen
          September 27, 2020

          So great to hear that, Asha. Thanks for sharing your great experience with us!

          Reply

  • Jasmine
    September 5, 2020

    It turned out great, I substitute sour cream for low fat natural yogurt . I added a little bit too much oil I guess by mistake, the cake is still soft but moister . I am living alone so I am gonna ask my friends to come around and have a piece! this was my first ever cake baking experience, thanks for the easy recipe !

    Reply

    • Natashas Kitchen
      September 5, 2020

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

      Reply

  • Debbie S.
    August 18, 2020

    I have a party on Friday afternoon. Can I cook this the day before and will it be okay to stay out or should the cake go into the refrigerator?

    Reply

    • Natashas Kitchen
      August 18, 2020

      Hi Debbie, 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

  • Kothai
    August 17, 2020

    I tried this once and it was a hit at our home. I would like to try adding frosting to it. What flavor would you recommend? TIA

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Kothai, One of our readers mentioned a cream cheese frosting and I think that would be very tasty to add a cream cheese frosting. If you want a slightly firmer frosting that can pipe easily, I would suggest our vanilla cupcake frosting recipe.

      Reply

  • Helen
    August 13, 2020

    Mixed up well but getting very dark coloured on top. I think maybe I should have used vegetable oil instead of olive oil.
    Still not cooked through and it’s 55 minutes.

    Be interesting to see how it tastes !

    Reply

    • Natasha's Kitchen
      August 14, 2020

      That’s possibly what caused it. Please share with us how you liked it!

      Reply

  • Sveta
    August 7, 2020

    I just made this strawberry cake/sharlotka. It looked and tasted perfect. Everybody loved it. This one is definitely a keeper. Thanks a lot, Natasha!

    Reply

    • Natashas Kitchen
      August 7, 2020

      Sounds like you found a new favorite Sveta!

      Reply

  • MLF
    July 31, 2020

    I made this strawberry cake a few days ago and my family loved it. More importantly, my 95 year old aunt loved it and was able to chew it with ease (that is often a problem for her). Because I did not have enough strawberries, I omitted the sauce and substituted whipped cream. That sauce looks so good, though. Next time.

    Reply

    • MLF
      July 31, 2020

      I gave this 5 stars. I don’t know why it showed up as just 3 stars in my review above.

      Reply

    • Natashas Kitchen
      August 1, 2020

      I’m so glad you enjoyed this recipe. Thank you for that wonderful review!

      Reply

    • Pennynb
      August 1, 2020

      This is the best cake with strawberries! Not a biscuit and also not a fluffy cake. With some pieces of berries baked in it, it was perfect. It reminded me of a French Cake.

      Reply

      • Natashas Kitchen
        August 1, 2020

        That’s just awesome! Thank you for sharing that with me!

        Reply

  • Sarani Dissanayake
    July 19, 2020

    I’ve tried out this recipe and my Mom loved it. It is soft and flavors are just perfect. Thank you for sharing this lovely recipe. Please can you also make a video for 12 nos of chocolate cupcake as well.

    Good Luck Natasha..You are awesome☺

    Reply

    • Natasha's Kitchen
      July 20, 2020

      Thanks for your great comments and suggestion, Sarani!

      Reply

  • Jan Conte
    July 15, 2020

    I gave it a five star rating because I haven’t tasted it yet. I used cake flour instead of AP. I did not have a spring pan, so I used a 9 in baking vessel. The cake looked and smelled wonderful. However, it took a long time to cook, hence making it very dark. Do you think using cake flour created a wet batter.

    Reply

    • Natashas Kitchen
      July 15, 2020

      Hi Jan, that is possible! It is hard to say when substitutions are made but I’m happy to troubleshoot. Also, have you read our post on measuring? That can help determine if it has to do with the ingredients.

      Reply

  • Ann M
    July 13, 2020

    This cake is absolutely delicious and so easy to make.

    Reply

    • Natashas Kitchen
      July 13, 2020

      I’m so glad you enjoyed that Ann!

      Reply

  • Rawan
    July 12, 2020

    Hi Natasha, can I make it using apples, cinnamon and walnuts?
    Thanks!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Hi Rawan, I haven’t tried that yet to advise. If you will do an experiment, please share with us how it goes.

      Reply

  • Hailey
    July 11, 2020

    It’s good, but I had to turn up the temp and bake it for an additional 20 min

    Reply

    • Hailey
      July 11, 2020

      On second thought, I got a chance now to actually enjoy the cake sitting down rather than just a quick bite to test it, and it was definitely worth it. The problem is probably just my oven. So good!

      Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Hailey, thank you for sharing that feedback with us. I recommend checking your oven temp just in case. If your oven is not calibrated that could be the culprit.

      Reply

  • Angela R.
    July 4, 2020

    Made this for July 4th. Loved it. Family loved it too. Thank you.

    Reply

    • Natashas Kitchen
      July 4, 2020

      That’s so great! Happy 4th of July!

      Reply

  • Adrienne
    July 2, 2020

    Would I be able to substitute flour with almond flour? And sugar with stevia? Making it keto friendly?

    Reply

    • Natasha
      July 2, 2020

      Hi Adrienne, I haven’t tested those substitutions to know if it would work well.

      Reply

  • Alicia
    July 1, 2020

    Would an 8in springform pan work? Would I need to change any of the instructions?

    Reply

    • Natashas Kitchen
      July 1, 2020

      Hi Alicia, I worry this will overflow the pan but it may work if the pan is tall enough.

      Reply

      • Achi
        July 29, 2020

        I did this with an 8” pan 4” high and worked very well!

        Reply

  • Filomena Di Fabio
    June 30, 2020

    How long does the strawberry glaze lasts?

    Reply

    • Natashas Kitchen
      June 30, 2020

      Hi Filomena, we use the sauce up within a few days so I haven’t it tried it beyond that but it should be good for at least 3-5 days.

      Reply

  • Aria
    June 30, 2020

    Can you use frozen strawberries?

    Reply

    • Natashas Kitchen
      June 30, 2020

      Hi Aria, 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 however think it would be easy to substitute frozen for the sauce.

      Reply

  • BreAnna
    June 29, 2020

    This cake was great, and oh so easy to make. It wasn’t super sweet, but rather kind of light, which was perfect. I decided to not add the powdered sugar, but did opt to add a dollop of homemade whipped cream on top. Extra, I know, but also so Yummy! Oh, and that strawberry sauce… you’ll be licking the plate.

    Reply

    • Natashas Kitchen
      June 29, 2020

      I ‘m so happy you enjoyed this recipe BreAnna!

      Reply

  • Rayyana
    June 28, 2020

    Thank you Natasha for this gorgeous and super simple cake, we love it. One question how do I keep the strawberry color to stay. The strawberries inside the cake always turn almost blue, yours looks so red and luscious

    Reply

    • Natasha
      June 29, 2020

      Hi, I haven’t had the strawberries turn blue but they can darken if using frozen berries or if you are blending them with another fruit.

      Reply

  • Dr Abhishek Bhargav
    June 28, 2020

    Made this cake substituting strawberries with Mangoes along with mango sauce . It turned out fab , rest of the ingredients were the same.
    Thank you for your wonderful recipes!

    Reply

    • Natasha's Kitchen
      June 28, 2020

      That is awesome! I am so glad that worked well.

      Reply

  • Martha
    June 26, 2020

    Made this cake 3 times this month. Husband and kids love loved it.Thanks for the recipe

    Reply

    • Natasha's Kitchen
      June 26, 2020

      You’re so welcome, Martha. Thank you for your excellent review!

      Reply

  • Dina Sternquist
    June 25, 2020

    Hi there. would you recommend doubling this recipe?

    Reply

    • Natashas Kitchen
      June 25, 2020

      Hi Dina, 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

  • Connie
    June 23, 2020

    Hi Natasha,
    I do not have a springform pan. Can I use a 10 x 2 round baking pan? Thanks

    Reply

    • Natashas Kitchen
      June 23, 2020

      Hi Connie, that may work but it will be hard to get the cake out of the pan. If you experiment please let me know how you like it

      Reply

  • Areejtaqi
    June 22, 2020

    Hi Natasha I just want say that cake comes out delicioussssss😊I made for Father’s Day everyone loved it Thankyou for your amazing recipes😘 .
    I have one request for you please can you make easy Black Forest cake without using any alcohol I know if you make it and your recipes never failed pleaseeeee

    Reply

  • Joy
    June 22, 2020

    Hi Natasha,
    My son and I made this cake yesterday for our Father’s Day lunch, and it was absolutely delicious. It was a big hit and we’ll definitely make it a lot this summer!
    Thanks so much and we look forward to making many more of your recipes, have a great day!

    Reply

    • Natasha's Kitchen
      June 22, 2020

      Hello Joy, it’s so great to hear that you loved it. Thank you so much for sharing!

      Reply

      • Aria
        June 30, 2020

        Can you use frozen strawberries?

        Reply

        • Natashas Kitchen
          June 30, 2020

          Hi Aria, 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 however think it would be easy to substitute frozen for the sauce.

          Reply

  • Svitlana McLean
    June 21, 2020

    Hi Natasha, I’m planing to make the cake tomorrow but just realise that I don’t have the sour cream nor light oil. Can I use the buttermilk and melted butter or olive oil instead? If so, how much of these should I use?
    Thank you Natasha

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Hi Svitlana, you can substitute the sour cream by using Plain Greek Yogurt. You can also use vegetable oil.

      Reply

      • Svitlana McLean
        June 22, 2020

        Thanks Natasha for quick reply, got these, will make now. Will let you know how it turned out 😊
        Svitlana xx

        Reply

        • Natasha's Kitchen
          June 22, 2020

          Sounds great!

          Reply

  • Kaylin
    June 21, 2020

    I made this recipe yesterday and it was so good! Plus, it was so easy to make! It was a huge hit and it was all gone : )

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Super! Thanks for sharing that with us, Kaylin. We appreciate your good feedback.

      Reply

  • Alyssa
    June 20, 2020

    I used half the sugar, whisked by hand (Just be sure that the sugar is fully dissolved into the eggs before proceeding.), and used a 9×9 pan. I sprinkled the top with coarse sugar instead of making a sauce. I liked the crunchy edge bits and the cake itself, but the berries were not great. I’ve come to the conclusion that I just don’t like cooked strawberries, so will try this with other summer fruit sometime.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Thanks for your feedback and for sharing that with us, Alyssa!

      Reply

  • Ellen Witherspoon
    June 18, 2020

    How long will this cake and sauce stay fresh? Thanks

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Ellen, 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

  • Sonia
    June 15, 2020

    Wondering if rhubarb could be used in the cake instead of strawberries?

    Reply

    • Natashas Kitchen
      June 15, 2020

      Hi Sonia, to be honest, I don’t have much experience with rhubarb – it was just one of those things we never ate growing up so I haven’t tested that. If you experiment, let me know how it goes.

      Reply

  • Jackie
    June 14, 2020

    Going to make this cake for sure, I have cake flour is there a difference between that and all purpose flour? Is it ok to use? Made a few of your dishes and they all came out great!!! Keep the recipes coming!!!! Love them !

    Reply

    • Natasha
      June 15, 2020

      Hi Jackie, cake flour produces a lighter and airier cake and should typically only be used when specifically called for in a recipe. The weight of the strawberries might weigh down a cake with cake flour since it has a lighter crumb.

      Reply

  • Jitesh
    June 10, 2020

    made this cake last night, it was delicious. thank you for such a wonderful recipe.

    Reply

    • Natashas Kitchen
      June 10, 2020

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

      Reply

  • Kay
    June 2, 2020

    Loved it! Its perfect for summer time! Do I put it in the fridge or can I leave it out covered? Thank you!

    Reply

    • Natashas Kitchen
      June 2, 2020

      Hi Kay, you could leave it at room temperature covered overnight, but refrigerate if keeping longer. I would definitely refrigerate the sauce though.

      Reply

  • Ratna
    June 1, 2020

    i tried the cake it became dense instead of being fluffy. i used greek yoghurt instead of sour cream. what mistake i am doing?

    Reply

    • Natashas Kitchen
      June 2, 2020

      Hi Ratna, It could also be due to over-mixing the batter. I have found that over-mixing produces a denser cake

      Reply

  • Mary Elise
    May 31, 2020

    This cake is perfectly sweetened and the sour cream really keeps it so nicely moist, and it has such a satisfying “weight” to the cake that it is quite filling, even after one piece. I made mine in a square 9×9 pan and it was done in 45 min. I added lemon zest and it was so yummy! Thank you for this recipe!

    Reply

    • Natasha's Kitchen
      June 1, 2020

      That is awesome! Thank you so much for your comments, Mary Elise.

      Reply

  • Snowflake23
    May 31, 2020

    I have now made this recipe using Kefir milk and although it was already delicious it has added an extra layer of creaminess. My family loved it.

    Reply

    • Natasha's Kitchen
      June 1, 2020

      Nice! Thank you so much for sharing that with us.

      Reply

  • Debra
    May 28, 2020

    I made this cake yesterday, was so disappointed. I will not make again, It came out of the oven looking perfect. The taste of the cake is not good.

    Reply

    • Natasha
      May 28, 2020

      Hi Debra, this is a well-loved cake on our site. Consider if you used any substitutions in the recipe which could change the flavor. Also, this isn’t an overly sweet cake so if you prefer sweeter, dusting the powdered sugar and serving with strawberry sauce adds just the right amount of sweetness.

      Reply

    • agy
      May 31, 2020

      I feel i cant even try .no butter no cake for me!
      I cannot imagine baking a cake with oil, oh my

      Reply

      • Lara Runger
        June 9, 2020

        i melted butter and substituted it worked fine

        Reply

      • Cathy
        June 28, 2020

        I’ve made many cakes with oil instead of butter and they turn out just fine! My favourite chocolate cake recipe, is the moistest cake I’ve ever had!

        Reply

  • Victoria
    May 27, 2020

    Hi, Natasha!

    When should the sauce be used? I plan to make the cake the night before I serve it to my family. Should I pour on the sauce once I take it out of the oven while it is still warm, once it’s cooled, or right before serving?

    Reply

    • Natashas Kitchen
      May 27, 2020

      Hi Victoria, we add it once it is cooled but you can also add it before serving based on your personal preference.

      Reply

  • Cynthia Schneider
    May 25, 2020

    Made your strawberry cake in spring pan for Memorial Day and it was luscious. So appropriate for the celebration.
    Now I can’t wait to make the lemon blueberry one.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Thanks for sharing and I hope you love every recipe that you try!

      Reply

  • Cynthia Schneider
    May 25, 2020

    Made your strawberry cake in spring pan for Memorial Day and it was luscious. So appropriate for the celebration.
    Now I can’t wait to make the lemon blueberry one.

    Reply

  • Betty Hornsby
    May 25, 2020

    I made this cake for Memorial Day. I changed it somewhat. I added some blueberries to the first layer along with the chopped strawberries. I also added a 1/2 tsp of lemon zest and I sprinkled 2 tablespoons of sugar on the top of the cake before baking. This is much like my favorite cake, the olive oil cake from Cook’s Illustrated so I felt ok about making some slight changes. It was delicious and so pretty. Thank you, Natasha!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      That sounds so delicious and lovely. I hope you all enjoyed it!

      Reply

  • Barb
    May 25, 2020

    I made this cake yesterday. Everyone loved it. Even though I accidentally left out the oil. Everyone e said that they wouldn’t change a thing. So now it’s also a low fat cake!

    Reply

    • Natashas Kitchen
      May 25, 2020

      That’s just awesome! I’m so glad you enjoyed this recipe Barb!

      Reply

    • Mattie
      May 28, 2020

      I made this cake twice. Both times it came out perfectly. When guests ask for another piece you know it’s delicious. I didn’t make the sauce the second time and I think it really doesn’t need it. Now I am going to make your peach cake recipe. Thank you so much for your recipes.

      Reply

      • Natasha's Kitchen
        May 28, 2020

        So great to hear that it came out wonderful! Thanks for your excellent feedback, Mattie. I hope you love every recipe that you try.

        Reply

  • Pastelholic
    May 23, 2020

    I “KonMari”-ed myself out of a springform pan, so used my Teflon angel food cake pan, lined with parchment be paper, cake came out well. If I was serving it at a party, I might fill the hole in the center of the cake with fresh strawberries. Very tasty, making it next for a co-worker’s birthday. Thank you, Natasha! I looked at many recipes and watched many videos, your cake seemed healthier and simpler than the others. So glad the video and recipe was specific about beating the eggs and sugar, very important!

    Reply

    • Natashas Kitchen
      May 25, 2020

      That’s a great idea! Thank you so much for sharing that with me!

      Reply

  • Pearl
    May 3, 2020

    Love your recipes! Easy and simple! Going to try this one tomorrow… Can I use cream n mascarpone cheese instead of sour cream? I have some left over from your no bake cheese cake that I made a few days earlier so wanted to utilize that

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Thank you, Pearl. I haven’t tried mascarpone yet but you can substitute sour cream with plain Greek yogurt. Whole milk Greek yogurt will yield the best results.

      For a dairy-free version, one of my readers shared the following helpful review: “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

      • Pearl
        May 4, 2020

        Thanks! Made it today with the yoghurt instead of cream and it was great. Did not need make the sauce as the cake was moist enough by itself!!! 🍰👌

        Reply

        • Natasha's Kitchen
          May 4, 2020

          That is awesome Pearl. Thank you for sharing and for giving this recipe a good feedback!

          Reply

  • James
    May 3, 2020

    Have a surplus of strawberries and like the idea of the cake but there are only two of us in the household. Does the cake freeze if portioned.
    Thank you.

    Reply

    • Natasha
      May 3, 2020

      Hi James, I haven’t tried freezing so I’m not sure if it would hold up well or discolor.

      Reply

  • Ian Albuquerque
    May 2, 2020

    The absolute BEST thing about your recipes is that you include the quantities withing the instructions. And the thing that is even better is that your recipies are so simple … cannot thank you enough.

    So me who has NEVER baked a cake and only loves chocolate cake tried this out and the love I got from my family was unbelievable.

    THANKYOU!!

    Reply

    • Natashas Kitchen
      May 2, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired reading your review. I’m all smiles

      Reply

  • Nancy E
    April 30, 2020

    Forgot to mentio, I only used powdered sugar – did not have enoughvstrawberries for the sauce. No one thought any thing was missing.

    Reply

    • Natashas Kitchen
      May 1, 2020

      That’s just awesome! Thank you for sharing that!

      Reply

  • Nancy E
    April 30, 2020

    Delicious and easy! I take my baked goods to work and always risk new recipes w/o a try-out. This is now a fav! As hospital workers, we need the love – this provides it! Thanks!

    Reply

    • Natasha's Kitchen
      May 1, 2020

      I’m so happy to know that you enjoyed this recipe, Nancy. Thank you so much for everything that you are doing to help with what is happening. Take care always and stay safe!

      Reply

  • Vivi
    April 29, 2020

    This cake is divine although my strawberries weren’t quite ripe. I used Greek yogurt instead of sour cream and it was really moist and delicious even after two days!

    Reply

    • Natashas Kitchen
      April 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Anabel
    April 24, 2020

    Lol..my batter looks like a science experiment. The batter is bubbly….I can hear it fizz.

    Reply

    • Natasha
      April 24, 2020

      Could you have possibly used baking soda instead of baking powder? Baking soda would cause that reaction and it is 4x stronger than baking powder.

      Reply

    • Anya
      May 4, 2020

      HI, followed the recipe, delicious case but the top strawberries did not remain on the surface and merged with the cake. What did I do wrong?

      Reply

      • Natasha
        May 4, 2020

        Hi Anya, I usually add the topping before serving so the top doesn’t become discolored and it lasts longer that way.

        Reply

  • Ivana
    April 23, 2020

    I am making a similar cake just with less flower, one egg more and Greek yoguhrt instead of sour cream. Playing with different fruits each time. I am baking your cake for the first time as I write a comment.

    Reply

    • Natashas Kitchen
      April 23, 2020

      Thank you so much for sharing that with me! I hope you love this recipe!

      Reply

  • Juhi
    April 21, 2020

    Hii can I bake this cake with mangoes nd put mangoes on the top like you have to strawberry will it work that ways

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Hi Juhi, I haven’t tried mangoes yet to advise. If you want to do an experiment, please share with us how you liked it.

      Reply

  • Stacy Spathies
    April 21, 2020

    Just made this cake and it was awesome!! Big hit in my house. Thank you

    Reply

    • Natashas Kitchen
      April 21, 2020

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

      Reply

  • Shashi
    April 19, 2020

    Just want to say this the family’s go to cake. Everyone loves it. Next favorite is the is the blueberry lemon bake. Thanks!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Love your two favorite cakes too! Thanks for sharing that with us.

      Reply

      • Amy Rothrock
        April 20, 2020

        This is amazing! I have a 10″ springform pan so I made it 50% larger recipe. Today I doubled it,except the strawberries. It is a winner!

        Reply

        • Natasha's Kitchen
          April 20, 2020

          Yay so great to hear that, Amy!

          Reply

  • Patti
    April 19, 2020

    I made this with not the ripest strawberries, and it is still delicious! I like that the recipe uses basics and isn’t complicated. My German husband and I both think it tastes a lot like German Kuchen!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      So glad to hear that you and your husband loved this recipe, Patti. Thanks for giving this a wonderful feedback!

      Reply

  • Adelina
    April 18, 2020

    Hi Natasha, just wondering if I can use Pamela’s baking flour mix and/or almond flour instead of regular flour.

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Adelina, I haven’t tested that specific flour to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Nina Pesavento
    April 17, 2020

    Just made this with strawberries that were nearing the end of their days in my fridge and it was awesome! So easy, light, and delicious. Not too sweet. Will definitely be making this again this summer. Would make a great hostess gift or backyard BBQ dessert!

    Reply

    • Natashas Kitchen
      April 17, 2020

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

      Reply

  • Jessica Bruno
    April 12, 2020

    I just made this for Easter today. It’s delicious.

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thanks for sharing and for giving great feedback, Jessica.

      Reply

  • Amira
    April 12, 2020

    Hi Natasha
    I love your recipes.
    May i use whole milk instead of sour cream?

    Reply

    • Natasha
      April 12, 2020

      Hi, I haven’t tried that substitution but I would be concerned that it would make the batter too thin.

      Reply

  • Pam Wilson
    April 11, 2020

    This was so good ❤️ will definitely make it again. Thank you

    Reply

    • Natasha's Kitchen
      April 11, 2020

      I’m glad you loved this Pam. Happy cooking!

      Reply

  • Debbie
    April 11, 2020

    Does it need to be refrigerated?

    Reply

    • Natasha
      April 11, 2020

      Hi Debbie, you could leave it at room temperature covered overnight, but refrigerate if keeping longer. I would definitely refrigerate the sauce though.

      Reply

  • Jan Graham
    April 9, 2020

    Did you say that you can replace sour cream for greek yoghurt the strawberry cake recipe also what is all purpose flour, I live in Australia? thank you

    Reply

    • Natasha
      April 10, 2020

      HI Jan, all-purpose flour is a general baking flour. Also, several of my readers reported great results using Greek yogurt. I imagine it would work better with a Greek yogurt that had some fat in it versus fat free.

      Reply

  • Kinga
    April 9, 2020

    Yummy!
    I used fresh raspberries and it came out great!

    Reply

    • Natasha's Kitchen
      April 9, 2020

      So nice to know that and thanks for sharing that with us.

      Reply

    • Ella Idleman
      April 18, 2020

      I used rasberries too instead of strawberries.

      Reply

      • Natashas Kitchen
        April 18, 2020

        Thank you for sharing that with us!

        Reply

  • Connie Townsend
    April 8, 2020

    I love your recipies!!!

    Reply

    • Natashas Kitchen
      April 8, 2020

      Awww that’s the best! Thank you so much for sharing that with me!

      Reply

      • Linda
        July 2, 2020

        Hi can I make pin holes on top of cake n pour sauce over

        Reply

        • Natashas Kitchen
          July 2, 2020

          Hi Linda, we haven’t found a need to make those since it is pretty absorbent but if you do experiment I would like to know how you like that.

          Reply

  • Monica
    April 8, 2020

    I don’t have(I can’t find any flour) flour but I do have a Vanilla cake box and Bisquick. Which one do you recommend to use for this recipe.

    Reply

    • Natashas Kitchen
      April 8, 2020

      Hi Monica, I haven’t tried it with either of those to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Jessica
    April 4, 2020

    Hello, I have seen many of your videos they look delicious, and l wanted to make some. I got bread flower and I don’t know if that one can work for any tipe of bread or maybe cakes. There are different types of flour. Can you help me up understand the differences between flours, and their uses?

    Reply

    • Natasha's Kitchen
      April 4, 2020

      Hello Jessica, you may also check out this article that I found online on the Different Types of Flour I hope that helps!.

      Reply

  • Maryana
    April 4, 2020

    Great as always!! Natasha your recipes are amazing

    Reply

    • Natashas Kitchen
      April 4, 2020

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

      Reply

  • Naureen
    March 29, 2020

    Great recipe! My family loved it❤️

    Reply

    • Natasha's Kitchen
      March 29, 2020

      So happy that your family loved this recipe! Thanks for your great review.

      Reply

  • Joan
    March 28, 2020

    Would it be possible to use frozen strawberries?

    Reply

    • Natashas Kitchen
      March 28, 2020

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

      Reply

    • Xenia
      June 3, 2020

      Did you try it with frozen strawberries, Joan? I am wondering the same thing, not venturing out much yet for fresh produce.

      Reply

      • Natashas Kitchen
        June 3, 2020

        Hi Xenia, 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 however think it would be easy to substitute frozen for the sauce.

        Reply

  • Ruth Crain
    March 27, 2020

    Thanks Natasha…you’ve added a lift to my day. A much needed smile to this worrisome time in our country.

    Can’t wait for strawberry season to make our delicious cake!

    Reply

    • Natashas Kitchen
      March 27, 2020

      Aww, thank you for that thoughtful comment! This is one of my favorite cakes. Thank you for stopping by Ruth.

      Reply

  • Nadine
    March 18, 2020

    This cake is amazing! Thank you Natasha for your delicious recipes! One question can we freeze any leftover? Thanks

    Reply

    • Natasha's Kitchen
      March 18, 2020

      Thank you for your great review, Nadine. 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

      • Galina Nechiporuk
        March 29, 2020

        Would this work with canned peaches?

        Reply

        • Natasha's Kitchen
          March 29, 2020

          I haven’t tried that yet to advise but I imagine it should also work. Please share with us how it goes if you do an experiment.

          Reply

          • Galina Nechiporuk
            March 29, 2020

            I did use canned peaches, turned out as good as with strawberries! Thank you for a great recipe😁

          • Natasha's Kitchen
            March 29, 2020

            Awesome! Thank you for updating us.

  • Stella
    March 15, 2020

    Can I substitute flour with gluten free flour with the strawberry cake?

    Reply

    • Natasha's Kitchen
      March 16, 2020

      Hi Stella, one of my readers shared the following great review: “I 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.” Let me know if you experiment making this a gluten-free strawberry cake!

      Reply

    • Mary
      April 1, 2020

      Hi ,
      I Don’t have a springform pan. What can I use in place of one

      Reply

      • Natashas Kitchen
        April 1, 2020

        Hi Mary, I recommend a springform because it’s a little taller than most regular cake pans and it’s fairly heavy so it’s a little tougher to remove from a regular pan. If you experiment with another pan I’d love to know how you like that.

        Reply

        • Kateesh
          April 4, 2020

          I don’t have a springform pan either but really wanted to mke this cake. I ended up using a 2 quart glass casserole dish. It actually came out really good. My dish is clear so i will serve out of the dish. It did take a little longer, I was right at 60 minutes baking time.

          Reply

          • Natashas Kitchen
            April 4, 2020

            Thank you so much for sharing that with me.

  • katherine
    March 7, 2020

    hey umm… my cake batter turned out like really really soft cookie dough
    i dont know what happened

    Reply

    • Natashas Kitchen
      March 7, 2020

      Hi Katherine, I haven’t had that happen but I am happy to help troubleshoot. Was anything changed in the recipe? Any substitutions or modifications? Also, it may help to review this article on how to measure since we use these techniques. I hope that helps!

      Reply

  • ambika sharma
    March 7, 2020

    Kindly share eggless recipe of strawberry deserts n cakes

    Reply

    • Natashas Kitchen
      March 7, 2020

      Thank you for that suggestions Ambika.

      Reply

    • Snowflake23
      March 7, 2020

      Hello. I use Bob’s Red Mill egg replacement in some recipes. It worked great for me with this recipe and I’ve made it with strawberries twice and blueberries once. All times it rose up and kept its shape. No sagging in the middle if you cool it down slowly.

      Reply

      • Natashas Kitchen
        March 7, 2020

        Thank you for sharing that with us.

        Reply

  • Silvia
    March 2, 2020

    Wonderfull, I love it!! We are having it without the sauce and it is delicious. Thanks for sharing this lovely recipe.
    Greetings from Switzerland!
    Silvia

    Reply

    • Natasha's Kitchen
      March 2, 2020

      You’re welcome. So glad that you enjoyed this recipe. Thanks for the great review!

      Reply

  • Daniela
    March 1, 2020

    Hi Natasha! My son loves watching your videos, you are so much fun, and your recipes are impecable 🙂
    Questions: can I use frozen strawberries? If yes, should I thaw them first and slightly cover them in some flour? I have a bag with organic diced frozen strawberries, as they are not yet in season (not the organic ones I mean). Also, if i want to cut down the sugar, how much should I cut without interfering with the chemistry of the cake? Thank you so much!

    Reply

    • Natasha
      March 2, 2020

      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 however think it would be easy to substitute frozen for the sauce.

      Reply

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