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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 149 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
Calories: 368 kcal
Servings: 10 slices (9" cake)

Ingredients

Strawberry Cake Ingredients:

Strawberry Sauce Ingredients:

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

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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  • Fazia
    August 16, 2019

    Hi Natasha, I do not have a springform pan, can I use a 9 x 9 brownie pan? Would the baking time differ?
    Thank you Reply

    • Natashas Kitchen
      August 16, 2019

      Hi Fazia, if you have a 9″ cake pan with tall walls, that should work. I’ve also had readers report good results using a bundt pan or even a loaf pan. I find it is easiest to remove it from the springform pan. You may need to alter bake times for different sized baking pans. Reply

  • Myriam
    August 7, 2019

    Wonderful cake and loved the sauce!! I substituted the sugar with monk sugar and Greek yougurt instead of sour cream and it was absolutely wonderful. I’ll have to try with almond flour next time. My family loved this version. Delicious. Reply

    • Natashas Kitchen
      August 8, 2019

      That’s so great! Reply

  • Bridget
    August 4, 2019

    I’ve just eaten a wonderful slice of this after searching for strawberry recipes upon finding a bumper pack of reduced strawberries. It’s turned out perfectly. Lovely light texture and the strawberry flavour infused through the cake. Had it with cream and the sauce. Reply

    • Natashas Kitchen
      August 4, 2019

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

  • Sandra
    August 4, 2019

    Can you make a larger cake by doubling the recipe? Like a 9×13? I need to make for 16 large fire fighters that I know would love this. Reply

    • Natasha
      August 4, 2019

      Hi Sandra, I haven’t tried doubling it that way but I think it would work fine. Without testing it though, I wouldn’t be able to give you exact bake times. It would require a longer bake time though. Reply

  • Jayshree
    August 1, 2019

    Hello Natasha, I have quick question for you. I am a vegetarian so what can I substitute for 3 eggs? Reply

    • Natashas Kitchen
      August 1, 2019

      Hi Jayshree, 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

  • Annie
    July 17, 2019

    this is my to go to cake, it’s so quick and easy and very tasty. I use all sorts of soft fruits, and choose self raising flour to make things even more simple.
    It works wonderfully with 1/2 teaspoon of rose water and some lemon zest, or with some poppy seed and blueberries. Reply

    • Annie
      July 17, 2019

      ps I use greek yoghurt instead of cream. Reply

    • Natashas Kitchen
      July 17, 2019

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

  • Jan Pace
    July 13, 2019

    Is there anyway to get away from using the food processor or blender on the sauce? Reply

    • Natasha
      July 13, 2019

      Hi Jan, you could use an immersion blender or mash it really well with a potato masher. Reply

  • Kelley Cozzolino
    July 6, 2019

    This is the MOST wonderful Strawberry cake! I’ve made it several times before and it’s delicious every single time. I’m making it now for a friend to serve at her party tomorrow! Wondering if I should refrigerate it until tomorrow morning after it’s cooled, or leave it out and covered tonight? I put the puree in the frig. Reply

    • Natashas Kitchen
      July 6, 2019

      Hi Kelley, I’m so happy you enjoyed that! 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

      • Kelley Cozzolino
        July 6, 2019

        Thank you! I’ll refrigerate it tonight but in the future eat it the same day! Looking forward to trying some of your other recipes! Reply

  • Alexandra
    July 3, 2019

    Hi Natasha,
    This is a wonderful cake recipe! I was just wondering if you have tried freezing it. Does it freeze well? The reason I am asking is because I have tons of fresh strawberries and this is a perfect cake to use them for! Reply

    • Natashas Kitchen
      July 3, 2019

      Hi Alexandra, 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

  • Tanya
    July 1, 2019

    Hi Natasha, can this cake be made with frozen strawberries? Reply

    • Natashas Kitchen
      July 1, 2019

      Hi Tanya, 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

  • Karla
    June 23, 2019

    I made this strawberry cake but I used blueberries instead. Wow!! It was delicious. Very light and not too sweet. I will be making it again for my dad’s birthday along with strawberry and the royal walnut cake. Natasha, I love your recipes and your videos. Thank you Reply

    • Natashas Kitchen
      June 24, 2019

      I’m so happy you enjoyed that with blueberries! Thank you for sharing that awesome review with me! Reply

  • Ginger Jarnagin
    June 22, 2019

    I made this cake for my son while visiting him. Oh my goodness, it was so good. We both loved it.
    Thank you for sharing. Reply

    • Natashas Kitchen
      June 22, 2019

      I’m so glad you enjoyed that Ginger! Thank you for sharing that with me! Reply

  • Aqilah
    June 21, 2019

    Hi Natasha, thank you so much for this recipe! I used cherries and turned out so good and i think i can use the base for a lot of other toppings! My oven temperature is 180 degrees and i always use that because every oven is different 🙂
    I made a few adjustments though, i used creme fraiche instead of sour cream and butter instead of oil. And also reduce the sugar a little bit. I’m so eager to try out your other recipes! Hugs & kisses from Austria 😉 Reply

    • Natashas Kitchen
      June 21, 2019

      I’m so happy to hear your enjoyed that!! Thank you for sharing that with me! Reply

  • Scarlet
    June 20, 2019

    Hi Natasha, Thank you for this recipe. My family have just moved to another country, an exciting but stressful time. I have only just begun to get into cooking as I have a bit more time on my hands. We have a glut of strawberries so was looking for a recipe to use a whole load. I made the strawberry cake last week and it was delicious, didn’t last long in my house! I’m making it again today. I used strawberry yoghurt last time and it worked great. My cakes are always a bit soggy in the middle though and burn on the outside but I think it’s just the oven in my new house. I’m going to turn the oven lower today and see if that helps. Reply

    • Natashas Kitchen
      June 21, 2019

      This one always goes fast at our home also! Ovens do vary, I recommend checking the temperature with an in oven thermometer. Thank you for sharing this with us! Reply

  • NIGELHOWELLS
    June 19, 2019

    Hi Natalia i’v just tried your recipe and I have not cut into it yet as it is still cooling. It has risen very well may be a bit to well as the strawberry’s on the top have all sunk into the cake so please HELP.
    thanks NIGEL.
    Can you also tell me if you can substitute the sour cream for cream because I don’t normally buy sour cream. Reply

    • Natashas Kitchen
      June 20, 2019

      Hi there Nigel, I haven’t tested this but here is what one of our readers said “I also replaced the sour cream with yogurt and the oil for apple sauce to make it healthier. My family loved it!” I haven’t experimented using any other kind of sweetener so I can’t really advise on that.” Reply

      • Nigel Howells
        June 21, 2019

        Hi Natasha I have now cut into the cake and all of the strawberries had sunk to the bottom which made the bottom very soggy so can you tell me why the fruit sunk or at least how to prevent this happening to ot again as I do want to try it again Reply

        • Natasha
          June 22, 2019

          Hi Nigel, 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. Also, overly large/heavy strawberries might sink down and lastly, be sure to put it in the oven right away and bake in a preheated oven. I hope that helps! Reply

  • Natalie
    June 16, 2019

    Followed your step by step instructions and it came out PERFECT! Everyone came back
    for seconds and it was gone within minutes! I might have to make two next time. Loved it! Thank you!! Reply

    • Natashas Kitchen
      June 17, 2019

      That’s just awesome, Natalie! Sounds like a new favorite for all parties to come! Thank you for that great review! Reply

  • Yolanda Mates
    June 16, 2019

    I made this, as I randomly came across your recipe via FB and instantly went to the blog! I loved this I followed your recipe to a T, (on the strawberry drizzle I added just a dab of lime zest) but it was gorgeous, tasted amazing my friends husband and I loved it thank you!! Will be making more of your recipes Reply

    • Natashas Kitchen
      June 17, 2019

      I’m so happy you found this recipe and our blog! Thank you for sharing that with us! Reply

  • kate
    June 15, 2019

    I am making this a day ahead should I refrigerate? Reply

    • Natashas Kitchen
      June 15, 2019

      Hi Kate, Yes, you can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve. Reply

  • Madeleine Hanley
    June 12, 2019

    Hi Natasha, loved your recipes! I’m hoping to make your strawberry cake for a 78th birthday. My question is that the gentleman loves rhubarb and would it be possible to make a strawberry and rhubarb cake? Any suggestions on adding this to the strawberries? Reply

    • Natashas Kitchen
      June 12, 2019

      Hi Madeleine, 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

    • Annie
      July 17, 2019

      hi Madeleine, what a good idea, I am sure that could work, I have used it with a veriety of fruits (nectarine, black berries etc), and always comes out perfectly. Some orange zest would probably go well with rhubarb too. Good luck! Reply

      • Natashas Kitchen
        July 17, 2019

        Thank you for sharing that Annie! Reply

    • Colette
      August 1, 2019

      Thank you for the recipe. I came across the recipe on FB posted by a friend. I followed the directions. I had to make a double batch of the cake to get the strawberries properly covered. The extra batter went into a six inch pan. It was all delicious! Reply

      • Natashas Kitchen
        August 1, 2019

        Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe! Reply

  • Sophie & mommy
    June 8, 2019

    Thanks for this great video!My 9 yo daughter tried this easy recipe today, to get ready for school baking sale, because the video is very clear(love it) and the cake looks wonderful!

    turned out our cake was very dense like a mochi cake :P…taste good but doesn’t look right. we went thru the comments, maybe we over mixed the batter? (it was pretty stiff to spoon off from the bowl to pan),
    also we used a ceramic baking dish instead and took us 1 hour 15mins. Would you please suggest when should we stop mixing the batter? we will need to make for a 30-servings on wednesday and would really love to use your recipe, because it looks so yummy! Reply

    • Natasha
      June 10, 2019

      Hi Sophie, I”m sorry to hear that – that’s no fun. I am always happy to help troubleshoot. I am assuming that there were not any substitutions made. If the batter seemed unusually thick compared to what you are seeing in the video, be sure you are measuring the wet and dry ingredients correctly (spoon the flour into the measuring cup and scrape off the top), otherwise you can get up to 25% more flour. Also, stop mixing the batter once all of the flour is incorporated and you no longer see streaks of flour. Over-mixing can make the cake more dense. Lastly, make sure your leavening (baking powder) is still active and not expired. I wonder also if it could have been due to the longer than usual baking time which can dry out the cake and make it seem more dense. Reply

  • Reyan
    June 1, 2019

    Natasha, I made this cake yesterday. It was perfect. Thank you so much. Reply

    • Natashas Kitchen
      June 1, 2019

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

    • Jenn
      June 8, 2019

      Hi,

      Can I check if I could substitute the oil using butter? 🙂 Reply

      • Natashas Kitchen
        June 8, 2019

        Hi Jenn, 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

  • Carmen castillo
    May 29, 2019

    Made this amazing strawberry cake for my husband’s birthday, it was the bomb my son said hands down the best cake ever ! Reply

    • Natashas Kitchen
      May 29, 2019

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

  • Barbara Bucaro
    May 29, 2019

    Loved this cake. It was so moist and delicious and the strawberry sauce was a hit. I will make this again and again. I was wondering if this cake could be made with other fruit for example apples or blueberries. Reply

  • Melinda
    May 28, 2019

    I made the cake for my daughter . She said it was dry.
    I followed the recipe to the letter. Won’t be making it again. Reply

    • Natasha
      May 28, 2019

      Hi Melinda, this is one of our most popular cakes and normally comes out moist and soft. A dry cake is usually due to over-baking. Also make sure to bake on the regular bake mode and not convection mode which bakes faster. Reply

      • melinda jean nabulsi
        May 28, 2019

        I have a gas oven nothing fancy. Your recipe says 45-55 minutes ..it wasn’t done (toothpick inserted in the middle) at 55 minutes. It actually took 65 minutes before the tooth pick was clean. I don’t know where it went wrong.. Reply

        • Natashas Kitchen
          May 29, 2019

          Hi Melinda! Ovens do vary in temperature especially at different altitudes and if a different sized pan was used. Was anything altered or changed with this recipe? Reply

  • Katrina
    May 20, 2019

    Hello, made this recipe today 5/20/19 I think I over mixed the sugar and egg, once everything else was combined it was not easy to transfer to pan. I think next time I’ll mix for 3min only. 🤷🏽‍♀️ Cake took 1hr at 375. Will definitely make again the boys loved it! Thank you Reply

    • Natashas Kitchen
      May 20, 2019

      Thank you for sharing that with me, Katrina. Over mixing may have been the culprit but I hope you loved this recipe! Reply

  • Kathie Patti
    May 14, 2019

    Hi Natasha, thank you so much for this wonderful recipe. I have made two of these in one day, one for my grandson who absolutely raved on it. I posted to my fb page and everyone keeps asking for the recipe. I have shared it with just about everyone. You definitely have a winner with this one for sure. Reply

    • Natashas Kitchen
      May 14, 2019

      Awww that’s the best! I’m so happy you enjoyed this recipe! Thank you so much for sharing that with me and your friends on Facebook!. I’m all smiles! Reply

    • Daniel
      May 16, 2019

      Making this cake for a birthday. I only have a 10 inch pan. Would you recommend to increase the recipe? By how much Reply

      • Natasha
        May 16, 2019

        Hi Daniel, I haven’t tested it in a 10″ pan but if you made the recipe as-is, it would still be great, just a shorter cake and it would bake slightly faster. Also, you could increase the recipe by 25% and it would be about the same size. The bake time should be similar but definitely do the toothpick test to check for doneness. Reply

  • Carolee
    May 13, 2019

    Made this yesterday using 1-1/4c. almond flour and the rest regular – plus subbed Stevia for the sugar. Turned out amazing!! Thanks for a great recipe that can be adjusted for Low Carb & Keto. This is a real winner. Hubby devoured 1/2 the cake before I got a chance to photograph. Now I have to make another one for my Ladies Lunch tomorrow.
    Your recipes are amazing. Everything I’ve tried has been a hit. Reply

    • Natashas Kitchen
      May 13, 2019

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

    • Anne
      July 16, 2019

      I’m looking forward to making this for my son-in-law’s birthday. I buy my strawberries at the farmers market so ounces are difficult to calculate. Can you convert the measurements to cups for me? Reply

      • Natasha
        July 17, 2019

        Hi Anne, It should be about 2 3/4 cups of whole strawberries. Reply

  • Karyn
    May 12, 2019

    Just made this for the second time today for Mother’s day! The kitchen smells amazing and it’s delicious. I’ll also be making your creamy mashed potatoes with dinner tonight. I’ve tried several of your recipes love every single one!!! Reply

    • Natashas Kitchen
      May 13, 2019

      Thank you for sharing that with me Karyn! I’m so happy you enjoyed this recipe! Reply

  • Toni
    May 6, 2019

    This was absolutely amazing! A huge hit at my house! Reply

    • Natashas Kitchen
      May 6, 2019

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

  • Michael
    May 5, 2019

    Big hit! Everyone loved it! This cake is so moist and delicious. I did add 1/2 tsp of lemon juice to the strawberry puree.
    Thank you! Reply

    • Natashas Kitchen
      May 6, 2019

      That’s so awesome Michael! Thank you for that awesome review! Reply

      • Jan
        May 18, 2019

        Hi Natasha! Love your recipes!
        I made the strawberry cake- I may have over mixed? It was delicious- but is it to be like pound cake or typical cake texture? I used honey instead of sugar in the sauce! It was really good. Thank you Reply

        • Natashas Kitchen
          May 19, 2019

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

  • Mary
    May 5, 2019

    Delicious! Will be making it with other fruit too! Reply

    • Natashas Kitchen
      May 6, 2019

      I’m so happy you enjoyed that! Reply

  • Carolee
    May 4, 2019

    I’m on the Keto diet – can this be made with Almond or Coconut flour and Stevia for the sugar??
    Thanks Reply

    • Natashas Kitchen
      May 4, 2019

      Hi Carolee, 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!” I haven’t experimented using any other kind of sweetener so I can’t really advise on that. Reply

      • Carolee
        May 5, 2019

        Great — thank you. I’ll let you know how it turns out. It looks so delicious as all of your recipes have been so far. Reply

        • Natashas Kitchen
          May 6, 2019

          You’re so nice! Thank you! Reply

  • Fletch
    May 4, 2019

    I don’t make desserts but I’ll be darned if I’m not gonna do this one; who doesn’t enjoy lots of praise?! Thanks for sharing. Reply

    • Natashas Kitchen
      May 4, 2019

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

      • Charlotte
        May 14, 2019

        Can this cake be made in a 9 inch cake pan instead of a springform pan? Reply

        • Natashas Kitchen
          May 14, 2019

          Hi Charlotte, if you have a 9″ cake pan with tall walls, that should work. I’ve also had readers report good results using a bundt pan or even a loaf pan. I find it is easiest to remove it from the springform pan. You may need to alter bake times for different sized baking pans. Reply

  • Kathleen
    May 4, 2019

    This is one of my favorite cakes to bake when strawberries are in season. The cake is so good and fluffy it would be great even without the strawberries. Reply

    • Natashas Kitchen
      May 4, 2019

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

  • Taylor
    May 3, 2019

    PERFECT cake for the summer! Great way to use up fresh strawberries! Reply

    • Natashas Kitchen
      May 11, 2019

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

  • Jessica Burgess
    May 3, 2019

    This strawberry cake is insanely delish!!! Thank you! Reply

    • Natashas Kitchen
      May 3, 2019

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

  • Courtney O'Dell
    May 3, 2019

    So delicious and fresh – we cant wait to make this cake again! Reply

    • Natashas Kitchen
      May 3, 2019

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

  • Sara Welch
    May 3, 2019

    What a decadent dessert! This will be perfect for Mother’s Day brunch! Reply

    • Natashas Kitchen
      May 3, 2019

      Yes! This will be so perfect for Mother’s day! Reply

  • Irina
    April 29, 2019

    Dear Natasha . This is my fifth recipe from your web page. Cake is absolutely delicious 😋 my son ask to make another one tomorrow. Thank you 😊 Reply

    • Natashas Kitchen
      April 29, 2019

      Aww that’s the best! Thank you for sharing that with me! Don’t you love it when kids actually eat what we moms make! Reply

      • Becky
        June 17, 2019

        Hi Natasha. Made this the other day came out perfect. Could I make again and freeze it to be served later? Reply

        • Natashas Kitchen
          June 17, 2019

          Hi Becky, 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

  • Anetka
    March 19, 2019

    This cake is sooo amazing! Came out delicious and perfect! If we are serving tomorow for guests how should I store it? Refrigerate or keep in room temperature covered? Reply

    • Natashas Kitchen
      March 19, 2019

      Hi Anetka! 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

  • Winnie
    March 7, 2019

    Hi
    I followed your steps to make this cake. However the batter finally was not as smooth as liquid like shown in the youtube
    The texture of the batter is a bit hard in a texture.
    Is it because I used plain yogurt and canola oil? Reply

    • Natashas Kitchen
      March 7, 2019

      Hi Winnie! I haven’t had that experience but I am always happy to help troubleshoot! Was anything altered ingredient wise? Also, be sure to use our measuring guide to make sure the dry ingredients were measured properly. I hope that helps! Reply

      • Winnie
        March 7, 2019

        Yes I followed the method to weigh the ingredients
        Is it because of the plain yogurt? Reply

        • Natasha
          March 8, 2019

          Hi Winnie, plain yogurt should work ok. It could also be due to over-mixing the batter. I have found that over-mixing produces a denser cake. Reply

          • Winnie
            March 8, 2019

            Hi
            Yes finally I found it out as well
            Mine is over mixing
            But the turnout texture that was not bad
            All friends love it!!

            Thanks your teaching
            I will continue to try your receipts!

          • Natashas Kitchen
            March 8, 2019

            I’m so happy to hear that! Thank you for sharing that with me!

      • Anna
        May 7, 2019

        I was thinking the same thing! I’m hosting mother’s day and this will be perfect addition to my desert menu. Love it! Reply

        • Natashas Kitchen
          May 7, 2019

          That will be perfect1 Thank you so much for sharing that with me. Reply

    • Ree
      May 4, 2019

      I just made this and it looks wonderful, however after 55 mins it was very brown and the center shakes a little. Took out of over since I didn’t want to burn it hoping it will be done in the center. Has anyone had this problem? Reply

      • Natashas Kitchen
        May 6, 2019

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

      • Michael
        May 6, 2019

        I made this yesterday, 5/5/19. Prior to turning on the oven I placed a round baking stone on the same rack that I placed the cake on. Reason, I knew this was an extra moist cake & from experience with breads that the stone helps with maintaining a consistent temperature. I too had to cook for 58 mins approx because at 45 min the center was still moist according to the tooth pick. But the overall color was perfect afterwards. Hope this helps. Reply

  • SG
    March 1, 2019

    Hey Natasha..Im going to try this cake for the first time and also make the Shrimp,asparagus with pasta dish for my Sunday meal. I will send a photo update for your approval when done. So far Ive had great success with all your recipes….Thanks! Reply

    • Natashas Kitchen
      March 2, 2019

      I look forward to that, Shirley! Reply

  • Nathalie
    January 27, 2019

    Amazing! 🙂 Can I use raspberry or blueberry next time instead of strawberry? To make the sauce as well?

    Thank you and keep up the good work! 🙂 Reply

    • Natashas Kitchen
      January 28, 2019

      That should work great! Thank you for that wonderful review! Reply

  • Teresa Uhlemann
    January 27, 2019

    I have just come across your recipe for Easy strawberry cake, in it, you call for All-purpose flour and then baking powder ( I think your all-purpose flour is our plan four) we have self-raising flour here with the baking powder in it, can I use that instead of the flour and baking powder. Reply

    • Natasha
      January 27, 2019

      Hi Teresa, I haven’t tried that substitution so I’m not sure what modifications would have to be made. I think it could work (and let me know if you test it), but also keep in mind that self-rising flour has salt in it so you would want to omit the salt in the recipe. Reply

  • Livvy
    January 7, 2019

    I just tried this recipe for my boyfriend’s birthday. It was just incredibly delicious! I can’t wait to try your other recipes. Thank you for your amazing work! Reply

    • Natashas Kitchen
      January 8, 2019

      That you for that wonderful review! Happy Birthday to him! 🙂 Reply

  • 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

      • Kathie Patti
        May 13, 2019

        I have made with Splenda and it turns out wonderful Reply

        • Natashas Kitchen
          May 13, 2019

          Thank you for sharing that with me Kathie! 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

    • Sarah L Rayne
      May 3, 2019

      Does the strawberry syrup need to be refrigerated? Reply

      • Natashas Kitchen
        May 3, 2019

        Hi Sarah! Yes, you can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve. 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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