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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 179 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

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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

  • 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

  • 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

  • Maria Margarida Mata
    March 1, 2020

    Hi Natasha. I’m from Portugal. You inspire me. I love your videos and ideas. Today i made the straeberryes cake 😁😊. We will see…… 😉 congratulation.

    Reply

    • Natasha's Kitchen
      March 1, 2020

      Thanks for sharing! I hope it turns out great.

      Reply

  • Teresa
    February 21, 2020

    I made this recipe as soon as I saw it today. I just happened to have local strawberries (Florida) and it turned out just as lovely and delicious as yours did. Thanks for the fun videos and recipes

    Reply

    • Natashas Kitchen
      February 21, 2020

      Yum! I bet it is so good with fresh local strawberries. Thank you for sharing that wonderful review.

      Reply

  • Snowflake23
    February 18, 2020

    Excellent recipe. I made mine egg-free due to my allergy. It came out so good! It is not too sweet and has a very delicate flavor. The smell is amazing. It is moist inside with a slightly firm crust that you can easily cut through. Thank you for sharing this recipe with the rest of us.

    Reply

    • Natasha's Kitchen
      February 18, 2020

      So great to hear that it worked. Thanks for sharing and the tip too!

      Reply

    • Melissa
      June 15, 2020

      Did you add any replacement For the eggs?

      Reply

  • Rachelle
    February 17, 2020

    I would love to make this cake but in my cocottes so that each guest can get their own. Any idea how I should update the cooking time?

    Reply

    • Natashas Kitchen
      February 17, 2020

      Hi Rachelle! That sounds like a wonderful idea. I have not tested this in cocottes myself to advise on time. It would depend on the size of each. I do recommend doing a test run with one to see how much time you need or watch it closely.

      Reply

      • Lee
        March 22, 2020

        Love this cake, Videos and recipes thanks so much

        Reply

        • Natasha's Kitchen
          March 23, 2020

          I’m glad you loved this recipe, Lee. Thanks for your comments!

          Reply

  • Karen
    February 15, 2020

    Hi! This looks amazing!!! My 3 year old is strawberry mad and I would like to make this as part of a layer cake for her birthday. So I would need 2 x 9 inch layers. Would I need to scale this up? If so, can you suggest how?

    Reply

    • Natasha
      February 17, 2020

      Hi Karen, I haven’t tested it that way so I can’t say for sure how it would affect baking time (if you divide it up, it would take less time to bake). If you want a taller cake, I would probably do 1 1/2 times the recipe.

      Reply

  • Natasha
    February 14, 2020

    Thank you for the incredibly simple yet gorgeous looking cake ! Used thick curd instead of sour cream coz it’s just not easily available here. Came out perfect. Can’t wait to try it with mangoes in summer!

    Reply

    • Natashas Kitchen
      February 14, 2020

      That sounds delicious! Thank you so much for sharing that with us Natasha.

      Reply

  • alex
    February 12, 2020

    where can i get the dispenser you have for the strawberry glaze? also can’t find linked items you use in your videos..? where do i find them please

    Reply

    • Natashas Kitchen
      February 13, 2020

      Hi Alex, have you checked out our shop?

      Reply

  • Ritu
    February 3, 2020

    How to replace eggs in the recipe Natasha

    Reply

    • Natasha's Kitchen
      February 3, 2020

      I haven’t really tried substituting the eggs but others use unsweetened apple sauce but I haven’t personally tried this so I can’t give more feedback. Let me know how it goes if you experiment.

      Reply

  • Katrina
    November 27, 2019

    Hello Natasha! I’ve made this cake many times it’s amazing. I’m wondering if it’s possible to make it with fresh cranberries in lieu of strawberries for Thanksgiving? Your thoughts are much appreciated.

    Reply

    • Natasha
      November 27, 2019

      Hi Katrina, I haven’t tried that but I think it could work well to use cranberries, but I would probably make a simple cranberry sauce out of them first or they would be quite tart.

      Reply

    • AS
      November 27, 2019

      Hi Natasha…can you make this cake using a regular cake pan instead of a springform?

      Reply

      • Natasha
        November 27, 2019

        Hi, 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.

        Reply

  • Rima
    November 3, 2019

    I loved it but added strawberry compote instead of sauce and poured it over the cake .
    Amman – Jordan

    Reply

    • Natashas Kitchen
      November 4, 2019

      That sounds delicious! Thank you for sharing that with us, Rima!

      Reply

  • Ilana
    October 25, 2019

    I made this cake for my family, and we all LOVED it!! It is so good, and the strawberry sauce makes it so much better! Don’t think that I’ve tried a better strawberry cake than this one!! This recipe is definitely a keeper, and will definitely make it again!! Thank you so much!

    Reply

    • Ilana
      October 25, 2019

      By the way, I definitely give this recipe a 5/5!!!

      Reply

      • Natashas Kitchen
        October 25, 2019

        I’m so happy you enjoyed that, thank you for the great review!

        Reply

    • Natashas Kitchen
      October 25, 2019

      I’m so happy to hear that! Thank you for that great feedback.

      Reply

  • AS
    September 27, 2019

    This cake is PHENOMENAL!! So delicious and amazing! I used 16 oz of strawberries in the cake instead of 12 and it came out great. The strawberry syrup is not too sweet either. This is my fav cake that I’ve made.

    Reply

    • Natashas Kitchen
      September 27, 2019

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

      Reply

  • Ale
    September 27, 2019

    I just love this recipe! Thank you so much! I’ve made it for at least 10 times now, and every time it’s a hit anywhere I take it. I often mix different berries, or use fruits like appricots and jam. Works well with anything.

    Reply

    • Natashas Kitchen
      September 27, 2019

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

      Reply

  • Glenda Padu
    September 24, 2019

    Thank you so much for sharing your recipe for us,.I tried some of your recipe and its so deliciously yummy.

    Reply

    • Natashas Kitchen
      September 25, 2019

      Hi Glenda, Thank you for sharing your wonderful feedback with me! I’m so happy you’re enjoying our recipes.

      Reply

  • Rupnarayan
    September 9, 2019

    I made your cake the other night for a family gathering. They loved it! And they said to me…This one I have to make again.

    Reply

    • Natashas Kitchen
      September 9, 2019

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

      Reply

  • 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

      • Cindy
        March 31, 2020

        Would the bake time be the same if using a bundt pan? Thank you

        Reply

        • Natasha
          March 31, 2020

          Hi Cindy, I haven’t tried it in a bundt pan, but readers reported great results in a bundt, recommending baking 45-47 minutes.

          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

  • 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

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