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Home > Dessert > Easy Strawberry Cake with Strawberry Sauce (VIDEO)

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.

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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I hope this Easy Strawberry Cake becomes a new favorite for you. Fresh strawberries add incredible flavor to desserts, like our No-Bake Cheesecake, this popular Strawberry Pretzel Salad, or Mini Strawberry Cheesecakes.

Strawberry Cake Video:

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 Dutch Baby Pancakes, waffles, Crepes, as a dip for soft French Bread.

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. This is a 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.

Slice of easy strawberry cake drizzled with strawberry sauce

Strawberry Cake Ingredients

The ingredients here are 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. Add sugar to taste if you have very sweet or very tart strawberries.

Strawberry cake ingredients with fresh strawberries

Tools you will need

This recipe comes together fast with simple ingredients and basic cooking tools. For best results, be sure to use an electric mixer to whip the eggs and sugar.

Gluten free strawberry cake recipe without powdered 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 – This is KEY! Once the flour is incorporated, stop mixing or the cake can become dense.
  • Measure flour correctly – spoon flour into a dry ingredient 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.

More Easy Cakes

If you love easy cakes like this strawberry cake don’t miss these easy, one-pan cakes that don’t require any frosting:

Strawberry Cake Slice being removed from cake

Common Questions:

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.

Can I substitute a different fruit?

You can substitute a different berry or even sliced stone fruit. See our list of “Easy Cakes” below for inspiration.

Can I turn this into a 2-layer cake?

This works best as a single layer because it is a heavier cake. For a layered cake, we recommend our 2-Layer Strawberry Cake.

How to Make this Gluten Free?

A reader shared this: “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 know.”

Can I make this Dairy Free?

A reader shared 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.”

Can I use a different sized pan?

We have only tested this in a 9″ springform pan. If baking in a smaller pan, you will need to bake a little longer or until a toothpick comes out clean. If you experiment with various sizes, please let me know in the comments.

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

If you love strawberries, this strawberry cake is a must-try. I’d pass you a generous slice if I could, pummeled with the strawberry sauce of course.

More Strawberry Recipes:

Easy Strawberry Cake with Strawberry Sauce

4.9 from 212 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 Kravchuk
Skill Level: Easy
Cost to Make: $9-$11
Keyword: easy strawberry cake, strawberry cake
Cuisine: American
Course: Dessert
Calories: 368 kcal
Servings: 10 slices (9″ cake)

Ingredients

Strawberry Cake Ingredients:

Strawberry Sauce Ingredients:

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

Instructions

Cake Prep:

  1. Butter a 9" springform pan and line the bottom with parchment paper. Preheat oven to 375˚F. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

How to Make 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 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.

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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

  • Guadalupe Rodriguez
    May 7, 2021

    Hi Natasha, I made this with my 9 year old daughter, just to say we loved making it and we loved how it turned out, so delicious soft and full of flavor. Everyone at home loved it, we will be making it again and again. Thank you.

    Reply

    • Natashas Kitchen
      May 7, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Ioana
    April 29, 2021

    Hi Natasha,

    I cannot find fresh strawberries, can I use frozen ones, and how please? Thanks for reply! 🙂

    Reply

    • Natasha
      April 29, 2021

      Hi Ioana, I haven’t tested the cake with frozen strawberries so I’m not sure how it would bake up, but it would be easy to substitute them in the strawberry sauce topping.

      Reply

  • Beena Gosine
    April 28, 2021

    Recipe was easy to follow. Cake wasn’t very sweet at all, was midair, light and fluffy. I omitted the sauce.

    Reply

    • Natashas Kitchen
      April 28, 2021

      Hi Beena, we don’t like overly sweet cakes but the sauce definitely makes it sweeter.

      Reply

  • Alex
    April 26, 2021

    Can the syrup be made without a blender or food processor? Other than that it looks amazing! I’m making it for my mom’s birthday!

    Reply

    • Natashas Kitchen
      April 26, 2021

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

      Reply

  • Janice Hare
    April 25, 2021

    Looks really good. Hope i can makeit sometime.

    Reply

    • Natasha's Kitchen
      April 25, 2021

      I hope this becomes your new favorite, Janice!

      Reply

  • JanB
    April 23, 2021

    Should there actually be leftovers from this delicious cake, will it store well at room temperature or should it be refrigerated?

    Reply

    • Natasha's Kitchen
      April 23, 2021

      It should be refrigerated if not eaten on 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

    • JanB
      April 26, 2021

      This was absolutely the very best strawberry cake!!! And you were correct…no need to worry about storing leftovers.

      Reply

      • Natashas Kitchen
        April 26, 2021

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

        Reply

  • Cindy Hart-Haggerty
    April 20, 2021

    I’m going to make this tomorrow. Plus I’m thinking about doing it also with plums.

    Reply

    • Natasha's Kitchen
      April 21, 2021

      That sounds like a good plan, Cindy. Please share with us how it goes!

      Reply

  • Thomas
    April 15, 2021

    Hello. Great recipe, I have made it numerous times and now I wonder if it would be possible to exchange the sour cream for cream cheese in order to have a more velvet texture ?? Thank you for your answer

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Hi Thomas, I haven’t tested that yet to advise. You can substitute sour cream with plain Greek yogurt. Whole milk Greek yogurt will yield the best results.

      Reply

      • Thomas
        April 17, 2021

        Thank you for your answer. I am already using Greek yoghurt as I am Greek, I will try the cream cheese thought and advise on the results. Have a great weekend

        Reply

  • Nadeera
    April 15, 2021

    Hello, Natasha! Your recipes are fantastic. Is it possible to make this recipe without sour cream? Also, how long would it take to steam this cake using a steamer? because I don’t have an oven, so this isn’t an option.

    Reply

    • Natasha
      April 15, 2021

      Hi, I haven’t tested in a steamer so I can’t advise on that. You can use a full-fat plain Greek yogurt as a substitute for sour cream.

      Reply

  • Marinela
    April 10, 2021

    Made today for the first time this cake. Yummy 😋😋😋

    Reply

    • Natashas Kitchen
      April 10, 2021

      I’m so glad you enjoyed it!

      Reply

  • Safo
    April 8, 2021

    Helloo can i substitue sour cream? By what?

    Reply

    • Natashas Kitchen
      April 8, 2021

      Hi Safo, you can substitute the sour cream by using Plain Greek Yogurt.

      Reply

  • JLynn
    April 7, 2021

    The strawberry sauce is so delicious. Do you think I a could make it and put it in the freezer?

    Reply

    • Natashas Kitchen
      April 7, 2021

      Thank you for that wonderful review! 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

  • Lisa
    April 4, 2021

    omgosh!!! Super simple construction, and the results were as pleasing to the eye as they were to the palate! I’ll be making this many more times! Love your page!

    Reply

    • Natashas Kitchen
      April 5, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Lori
    April 4, 2021

    Can I make this keto using almond and/or coconut flour?

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Hi Lori, I haven’t tested those substitutions to know if they would work well. If you do an experiment, please share with us how it goes.

      Reply

  • Ruthann Strong
    April 4, 2021

    One of the most delicious cakes I have ever had!! That puree puts it over the top!! So easy and pretty! My family loved it and we will definitely be making it often this summer!!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      So wonderful to hear that! Thank you for your great comments and feedback. I’m glad you enjoyed this cake recipe.

      Reply

  • Gail
    April 3, 2021

    Can I use Canola Oil instead of Vegetable oil?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Gail, yes, that substitutions will work!

      Reply

  • Carolyn
    March 31, 2021

    what is the substitute for the eggs in this?

    Reply

    • Natasha's Kitchen
      March 31, 2021

      Hi Carolyn, I haven’t tried using anything else other than eggs in this recipe.

      Reply

  • Serena Chiu
    March 29, 2021

    I tried a few of your recipes, and they are just marvelous. I made this strawberry cake before, but this time, I want to use 2 small container, do you think it will work?

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi Serena, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Kasie
    March 27, 2021

    We love this cake I used cake flour and it came out great awesome cake thanks for the recipe I’m visually impaired and have fun cooking

    Reply

    • Natashas Kitchen
      March 27, 2021

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

      Reply

  • Nora
    March 27, 2021

    Can you make it with frozen strawberries?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Nora, 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

  • Maha Sami
    March 25, 2021

    I never write reviews but this cake was just too good. So moist and delicious and the amount of sugar was so perfect and not too sweet. I didn’t even try the sauce yet! And I ate 3 slices. This is a dangerously good cake.

    I didn’t have sour cream so used yoghurt instead. Worked out great. Had to bake for a bit longer, covered the top with foil so the top doesn’t brown too much.

    Reply

    • Natashas Kitchen
      March 25, 2021

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

      Reply

  • Jennifer
    March 21, 2021

    Hi Natasha, can I make it on Sunday for Mondays dinner, will it still be fresh tasting
    Thank you

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Jennifer, 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

  • Janis
    March 18, 2021

    Hi! This was so easy to make! Hiowever, the middle/ center was not baking right. I tried your lemon blueberry cake as well and the same thing happened. What do you think is wrong?

    Thank you!!!!

    Reply

    • Natashas Kitchen
      March 18, 2021

      Hi Janis, ovens vary in temperature, especially at different altitudes, and if a different sized pan was used. Was anything altered or changed with this recipe?

      Reply

  • Rod
    March 12, 2021

    Any changes To the recipe making this cake at one mile high. Say Denver

    Reply

    • Natashas Kitchen
      March 12, 2021

      Hi Rod, I wish I had a good answer for that, but I don’t have high altitude baking experience. Has anyone else tried in high-altitude areas? Thank you so much for your attention and participation.

      Reply

  • Aggelikh
    March 11, 2021

    I m from Greece and today i bake your strawberry cake…i find it delicious…thanks a lot …

    Reply

    • Natashas Kitchen
      March 11, 2021

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

      Reply

  • Liliam
    March 9, 2021

    I’ve made this cake many times and every time it’s a big hit! I wonder if I could double this recipe and make it in a 9 x 13 rectangular cake pan, since I’ll have many people over?

    Reply

    • Natashas Kitchen
      March 9, 2021

      Hi Liliam, 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

  • Rashmi Jaitly Talwar
    March 9, 2021

    I tried making this car and was a complete hit with the family, they all loved it and it is so easy to make

    Reply

    • Natasha's Kitchen
      March 9, 2021

      I’m happy to hear that! Thank you for your great review and feedback.

      Reply

      • Inshra
        March 16, 2021

        Hi Natasha,
        I tried to make this cake twice and both times it was a disaster! The first time, I used 50%reduced fat sour cream and an 8” pan. The cake didn’t rise and it felt more like a flan. I tried it again with normal sour cream, again with an 8in pan, and that somehow made no difference.
        The cake just didn’t rise properly in the middle. It didn’t cook all the way through in 55 minutes, then I added at least another 35 minutes in 10 minute steps, but it was burnt on the sides and not fully baked in the middle.
        This was my biggest cake disaster – it was my sons birthday and he wanted a strawberry cake and chose this particular recipe but I just couldn’t get it right. I’ve taken a picture but I can’t upload it here!

        Reply

        • Natasha
          March 16, 2021

          Hi Inshra, if the cake did not rise, you might check that your leavening is still active. Also, avoid overmixing which can cause it to become dense.

          Reply

  • Maria
    March 7, 2021

    Hi natasha. Made the easy strawberry cake today. Very easy and very nice sponge cake. I thought the batter didn’t look enough but it in fact it was. Thank you for your lovely recipes. Xx

    Reply

    • Natasha's Kitchen
      March 7, 2021

      You’re very welcome, Maria. I’m glad it was a success!

      Reply

  • Debbie Fuller
    March 6, 2021

    Have you or anyone substitute sugar for something like trivia ?

    Reply

    • Natashas Kitchen
      March 6, 2021

      Hi Debbie, I haven’t tried that substitution but here is what one of our readers wrote: “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.” I hope this helps.

      Reply

  • Tamara
    March 4, 2021

    I just tried this recipe it came out great thank you for sharing ps:one of your biggest fans🥰

    Reply

    • Natashas Kitchen
      March 4, 2021

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

      Reply

  • Omneya
    March 2, 2021

    Hi Natasha, can I use apples or peaches or pineapple with the same ingredients of the easy strawberry cake

    Reply

    • Natashas Kitchen
      March 2, 2021

      Hi Omneya, Some of our readers have mentioned wanting to try this with peaches. I haven’t tested that myself. If you experiment, let me know how you liked the recipe.

      Reply

  • Sylvia Henley
    March 1, 2021

    Hi!
    I made this strawberry cake today for a relative, she insisted that a take a piece home with me, got home😳😳 I tried a few bites!! I called her and told her that I wanted the cake back.
    She said NO!
    Cake is to die for

    Reply

    • Natasha's Kitchen
      March 2, 2021

      Haha oh no! That means you have to make more next time.

      Reply

  • Maya
    February 23, 2021

    Love it 😍

    Reply

    • Natashas Kitchen
      February 23, 2021

      I’m so glad you enjoyed it!

      Reply

  • Cary
    February 23, 2021

    Awesome recipe! Did not last very long. (And only 2 of us) Thanks for the recipe

    Reply

    • Natashas Kitchen
      February 23, 2021

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

      Reply

  • Shweta
    February 22, 2021

    The metric conversion says 2 cups for 250 gm, if I google it says 250 gm is 1 cup equivalent. How many cups do I use?

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Shweta, We are currently working on adding metric measurements to all of our recipes, but it is taking some time 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

  • Genny
    February 22, 2021

    Hi Natasha love your recipes. Fir thus cake it’s been baking for over 60 minutes. Still jiggly in the centre definitely not cooked. I’m still baking 5 minute intervals. Why do you think this happened?

    Reply

    • Natashas Kitchen
      February 22, 2021

      Hi Genny, I would check your oven to make sure it is hot enough. It may need calibrating. Was anything else altered in the recipe? Are you using the same pan size?

      Reply

  • MJ
    February 21, 2021

    Oops! I see the Metric button at the bottom of the recipe card. THANK YOU SO MUCH! How brilliant is that!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Glad you saw that! You are very welcome.

      Reply

  • MJ
    February 21, 2021

    Greetings from Nova Scotia! So…to me “measure correctly” means to use a scale. My version of 2 cups of flour = 250g. Please can you confirm what you consider a cup of flour should weigh – in oz or grams is fine. Thanks so much, Natasha!

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Hi MJ, the recipe can be converted to grams. While at the recipe card, click Metric and it will convert it. Hope that helps.

      Reply

  • Natalya
    February 15, 2021

    Natasha,

    I noticed on the picture that the cake edges look a bit darker than the rest of the cake. I used to have the same problem when I would make a sharlotka and especially on my lemon blueberry cakes.

    I started using Wilton’s Bake Even Strips and they help a lot!! The sides are soft and moist and the cake bakes more evenly!

    Just wanted to share 🙂

    Reply

    • Natashas Kitchen
      February 15, 2021

      Thank you so much for sharing that with me, Natalya.

      Reply

  • Gina
    February 14, 2021

    Delicious!!! Have made it twice in 2 days for 2 different gatherings. With the oven we used today, the next time we will have to cover it with aluminum foil the last 10 minutes as at 50 minutes the toothpick wasn’t clean and we put it back in until it was ok inside (but the edges browned too much).

    Reply

    • Natashas Kitchen
      February 15, 2021

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

      Reply

    • Zaina Zawaideh
      March 23, 2021

      Did you try the aluminum foil hack? The same thin happened to me, it took way too long than 50 minutes with me and the edges are browning too much 🙁

      Reply

  • Hilary Adams
    February 14, 2021

    What a lovely cake. Is it good the next day?

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hi Hilary. I have enjoyed this up to 3 days in the fridge after making it but it has never lasted longer than that.

      Reply

  • Jan
    February 13, 2021

    I LOVE all of your recipes that I have tried so far! I like the way you have a picture of everything needed for the recipe and the explicit details that follow. Thanks for sharing!
    Jan

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hello Jan, I am happy to hear that. Thank you so much for sharing that with us!

      Reply

  • Anna
    February 13, 2021

    This was so delicious !
    Only the strawberries at the top kinda burned or turned out so thin and dry they didnt add much flavour . I wonder if i should have placed the pan lower in the oven? This is also good with icijg sugar glaze on top

    Reply

    • Natashas Kitchen
      February 13, 2021

      Anna, I would check if your oven is running hotter than usual. Sometimes they need to be calibrated. We like to keep our cake in the center of the oven.

      Reply

  • Nina B
    February 13, 2021

    Greetings from a very cold Lockdown UK. Thanks for the fabulous recipe 👏👏👏 help… can you tell me what the gram weight is for a cup of flour please. I have searched several different websites and they all seem to be slightly different. I want to measure the flour accurately to your recipe. Big Thanks… hoping to make for Valentines Day tomorrow….

    Reply

    • Natasha
      February 14, 2021

      Hi Nina, if you click “metric” in the recipe card towards the bottom of the post, you can see gram conversions. I hope you love the strawberry cake!

      Reply

  • M
    February 10, 2021

    Does it matter what kind of sour cream?

    Reply

    • Natashas Kitchen
      February 10, 2021

      Hi M, we use regular sour cream.

      Reply

  • Wuan Thien
    February 10, 2021

    Hello Natasha, I always like to watch your video… It really makes me excited…. We are actually encouraging more people to go for plant based diet after Covid 19. Is it possible for you to intro more recipe which is plant based?

    Reply

    • Natasha's Kitchen
      February 10, 2021

      Thanks for watching my videos and for your suggestion. I’ll take note of that, thank you!

      Reply

  • SS
    February 9, 2021

    It’s even better with sour cherries.

    Reply

    • Natashas Kitchen
      February 9, 2021

      I can only imagine! Thank you for sharing that with me!

      Reply

  • Katie
    February 9, 2021

    This looks so good! Can’t wait to try this one out.

    Reply

  • Lily
    February 9, 2021

    This cake was delicious, so fluffy and easy to make! The perfect thing to enjoy with a cup of coffee!

    Reply

  • Beth
    February 9, 2021

    Yummy! This looks so delicious and tasty! I can’t wait to give this recipe a try! My daughter is going to love this!

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Sounds like a great plan, Beth. I hope this recipe becomes her new favorite!

      Reply

  • Craig
    February 7, 2021

    Do you think making a 2 or 3 tier with chocolate ganache would be ok making this ? Also what about adding lemon juice ??

    Reply

    • Natasha
      February 7, 2021

      Hi Craig, I haven’t tested that but making it a 2 or 3-tier cake might be a little heavy since the cake has some weight to it.

      Reply

  • Rosa
    February 6, 2021

    I used your recipe and OMG it came out so delicious!! The strawberry sauce is awesome. Thank you.

    Reply

    • Natashas Kitchen
      February 6, 2021

      I’m so happy you enjoyed that, Rosa!

      Reply

  • Helen
    February 5, 2021

    Thank you for your recipes I enjoy them so much your an awesome cook!
    Helen

    Reply

    • Natashas Kitchen
      February 5, 2021

      You’re so nice! Thank you for that wonderful review, Helen!

      Reply

  • Renugupta
    February 3, 2021

    Hi Natasha
    made the easy strawberry cake with your recipe and it was gone in 5 minutes it was just too yummy.

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Love it! Thanks for your great feedback and review.

      Reply

  • A
    February 1, 2021

    I have a question- I baked the cake for 50 minutes as per the recipe but it was undercooked so I kept it a bit longer and that resulted in the cake being almost burnt from the sides . What did I do wrong and what do I do next time to avoid it

    Reply

    • Natasha
      February 2, 2021

      Hi A, I haven’t seen that happen before. Did you make sure to beat the eggs and sugar adequately – for the cake to rise and bake up properly, it relies on the volume of the eggs and sugar to rise. Also, you might double-check that your oven is heating adequately.

      Reply

  • Joe Ennamorato
    January 30, 2021

    Can you use a different type of pan? I don’t have a springform one. Thank you.

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Joe, 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

  • Neerja
    January 29, 2021

    Hi Natasha, the recipe looks amazing. Just wanna know if I can use frozen strawberries? Any tips

    Reply

    • Natashas Kitchen
      January 29, 2021

      Hi Neerja, 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

  • Vicky
    January 16, 2021

    Hi, can I add lemon zest and lemon juice to this recipe similar to the blueberry lemon cake recipe? If so, do I need to adjust anything and how much juice would I add?

    Reply

    • Natashas Kitchen
      January 16, 2021

      Hi Vicky, I haven’t experimented with that change, but one of our readers commented on lemon zest! If you happen to try this with lemon juice, I would love to know how you like that.

      Reply

  • Sheila
    January 9, 2021

    Baked this today for my daughter”s bday. It was delicious. Not too sweet and moist. Loved it. Thanks Natasha for the recipe.

    Reply

    • Natashas Kitchen
      January 9, 2021

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

      Reply

  • Valentina
    January 7, 2021

    Hi Natasha! Thank you for the great recipe. The cake came out very tasty and flavorful. One question though, the batter arround the strawberries came out sticky it didnt cook very well. Also I got the feeling that 2 cups if flour might have made the batter too dense. Please advise

    Reply

  • Satya
    January 1, 2021

    Simple recipe and awesome taste

    Reply

  • Nicole Rodriguez
    December 24, 2020

    The person that said use the Cup4Cup as a gluten free alternative…it didn’t work ..it made the batter thick like GLUE!! I had to ad so much milk to get it to even be useable….

    Reply

    • Natasha
      December 24, 2020

      Thank you for sharing your experience with using the cup4cup – I wonder if maybe it didn’t work because of measuring? Be sure to spoon it into the measuring cup and level off the top. If you push the cup into the measuring container, you can get up to 25% too much compressed flour. I hope that helps.

      Reply

  • Dana
    November 11, 2020

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

    Reply

    • Natashas Kitchen
      November 11, 2020

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

      Reply

  • marjory
    November 4, 2020

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

    Reply

    • Natasha's Kitchen
      November 4, 2020

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

      Reply

  • Joanna
    October 24, 2020

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

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

    Reply

    • Natashas Kitchen
      October 26, 2020

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

      Reply

  • Kazza
    October 19, 2020

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

    Reply

    • Natashas Kitchen
      October 19, 2020

      I’m so glad you enjoyed it!

      Reply

  • Alma Williams
    October 18, 2020

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

    Reply

    • Natasha's Kitchen
      October 18, 2020

      I’m glad to hear that, Alma!

      Reply

  • Asha
    September 13, 2020

    Hi Natasha,

    Can the recipe be halved for this one?

    Reply

    • Natasha's Kitchen
      September 14, 2020

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

      Reply

      • Asha
        September 27, 2020

        Hi Natasha,

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

        Reply

        • Natasha's Kitchen
          September 27, 2020

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

          Reply

  • Jasmine
    September 5, 2020

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

    Reply

    • Natashas Kitchen
      September 5, 2020

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

      Reply

  • Debbie S.
    August 18, 2020

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

    Reply

    • Natashas Kitchen
      August 18, 2020

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

      Reply

  • Kothai
    August 17, 2020

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

    Reply

    • Natashas Kitchen
      August 17, 2020

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

      Reply

  • Helen
    August 13, 2020

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

    Be interesting to see how it tastes !

    Reply

    • Natasha's Kitchen
      August 14, 2020

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

      Reply

  • Sveta
    August 7, 2020

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

    Reply

    • Natashas Kitchen
      August 7, 2020

      Sounds like you found a new favorite Sveta!

      Reply

  • MLF
    July 31, 2020

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

    Reply

    • MLF
      July 31, 2020

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

      Reply

    • Natashas Kitchen
      August 1, 2020

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

      Reply

    • Pennynb
      August 1, 2020

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

      Reply

      • Natashas Kitchen
        August 1, 2020

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

        Reply

  • Sarani Dissanayake
    July 19, 2020

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

    Good Luck Natasha..You are awesome☺

    Reply

    • Natasha's Kitchen
      July 20, 2020

      Thanks for your great comments and suggestion, Sarani!

      Reply

  • Jan Conte
    July 15, 2020

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

    Reply

    • Natashas Kitchen
      July 15, 2020

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

      Reply

  • Ann M
    July 13, 2020

    This cake is absolutely delicious and so easy to make.

    Reply

    • Natashas Kitchen
      July 13, 2020

      I’m so glad you enjoyed that Ann!

      Reply

  • Rawan
    July 12, 2020

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

    Reply

    • Natasha's Kitchen
      July 12, 2020

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

      Reply

  • Hailey
    July 11, 2020

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

    Reply

    • Hailey
      July 11, 2020

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

      Reply

    • Natashas Kitchen
      July 13, 2020

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

      Reply

  • Angela R.
    July 4, 2020

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

    Reply

    • Natashas Kitchen
      July 4, 2020

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

      Reply

  • Adrienne
    July 2, 2020

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

    Reply

    • Natasha
      July 2, 2020

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

      Reply

  • Alicia
    July 1, 2020

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

    Reply

    • Natashas Kitchen
      July 1, 2020

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

      Reply

      • Achi
        July 29, 2020

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

        Reply

  • Filomena Di Fabio
    June 30, 2020

    How long does the strawberry glaze lasts?

    Reply

    • Natashas Kitchen
      June 30, 2020

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

      Reply

  • Aria
    June 30, 2020

    Can you use frozen strawberries?

    Reply

    • Natashas Kitchen
      June 30, 2020

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

      Reply

  • BreAnna
    June 29, 2020

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

    Reply

    • Natashas Kitchen
      June 29, 2020

      I ‘m so happy you enjoyed this recipe BreAnna!

      Reply

  • Rayyana
    June 28, 2020

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

    Reply

    • Natasha
      June 29, 2020

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

      Reply

  • Dr Abhishek Bhargav
    June 28, 2020

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

    Reply

    • Natasha's Kitchen
      June 28, 2020

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

      Reply

  • Martha
    June 26, 2020

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

    Reply

    • Natasha's Kitchen
      June 26, 2020

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

      Reply

  • Dina Sternquist
    June 25, 2020

    Hi there. would you recommend doubling this recipe?

    Reply

    • Natashas Kitchen
      June 25, 2020

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

      Reply

  • Connie
    June 23, 2020

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

    Reply

    • Natashas Kitchen
      June 23, 2020

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

      Reply

  • Areejtaqi
    June 22, 2020

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

    Reply

  • Joy
    June 22, 2020

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

    Reply

    • Natasha's Kitchen
      June 22, 2020

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

      Reply

      • Aria
        June 30, 2020

        Can you use frozen strawberries?

        Reply

        • Natashas Kitchen
          June 30, 2020

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

          Reply

  • Svitlana McLean
    June 21, 2020

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

    Reply

    • Natasha's Kitchen
      June 21, 2020

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

      Reply

      • Svitlana McLean
        June 22, 2020

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

        Reply

        • Natasha's Kitchen
          June 22, 2020

          Sounds great!

          Reply

  • Kaylin
    June 21, 2020

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

    Reply

    • Natasha's Kitchen
      June 21, 2020

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

      Reply

  • Alyssa
    June 20, 2020

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

    Reply

    • Natasha's Kitchen
      June 21, 2020

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

      Reply

  • Ellen Witherspoon
    June 18, 2020

    How long will this cake and sauce stay fresh? Thanks

    Reply

    • Natashas Kitchen
      June 18, 2020

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

      Reply

  • Sonia
    June 15, 2020

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

    Reply

    • Natashas Kitchen
      June 15, 2020

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

      Reply

  • Jackie
    June 14, 2020

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

    Reply

    • Natasha
      June 15, 2020

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

      Reply

  • Jitesh
    June 10, 2020

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

    Reply

    • Natashas Kitchen
      June 10, 2020

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

      Reply

  • Kay
    June 2, 2020

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

    Reply

    • Natashas Kitchen
      June 2, 2020

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

      Reply

  • Ratna
    June 1, 2020

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

    Reply

    • Natashas Kitchen
      June 2, 2020

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

      Reply

  • Mary Elise
    May 31, 2020

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

    Reply

    • Natasha's Kitchen
      June 1, 2020

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

      Reply

  • Snowflake23
    May 31, 2020

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

    Reply

    • Natasha's Kitchen
      June 1, 2020

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

      Reply

  • Debra
    May 28, 2020

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

    Reply

    • Natasha
      May 28, 2020

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

      Reply

    • agy
      May 31, 2020

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

      Reply

      • Lara Runger
        June 9, 2020

        i melted butter and substituted it worked fine

        Reply

      • Cathy
        June 28, 2020

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

        Reply

  • Victoria
    May 27, 2020

    Hi, Natasha!

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

    Reply

    • Natashas Kitchen
      May 27, 2020

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

      Reply

  • Cynthia Schneider
    May 25, 2020

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

    Reply

    • Natasha's Kitchen
      May 25, 2020

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

      Reply

  • Cynthia Schneider
    May 25, 2020

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

    Reply

  • Betty Hornsby
    May 25, 2020

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

    Reply

    • Natasha's Kitchen
      May 25, 2020

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

      Reply

  • Barb
    May 25, 2020

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

    Reply

    • Natashas Kitchen
      May 25, 2020

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

      Reply

    • Mattie
      May 28, 2020

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

      Reply

      • Natasha's Kitchen
        May 28, 2020

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

        Reply

  • Pastelholic
    May 23, 2020

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

    Reply

    • Natashas Kitchen
      May 25, 2020

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

      Reply

  • Pearl
    May 3, 2020

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

    Reply

    • Natasha's Kitchen
      May 3, 2020

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

      For a dairy-free version, one of my readers shared the following helpful review: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.” I hope that helps.

      Reply

      • Pearl
        May 4, 2020

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

        Reply

        • Natasha's Kitchen
          May 4, 2020

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

          Reply

  • James
    May 3, 2020

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

    Reply

    • Natasha
      May 3, 2020

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

      Reply

  • Ian Albuquerque
    May 2, 2020

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

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

    THANKYOU!!

    Reply

    • Natashas Kitchen
      May 2, 2020

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

      Reply

  • Nancy E
    April 30, 2020

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

    Reply

    • Natashas Kitchen
      May 1, 2020

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

      Reply

  • Nancy E
    April 30, 2020

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

    Reply

    • Natasha's Kitchen
      May 1, 2020

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

      Reply

  • Vivi
    April 29, 2020

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

    Reply

    • Natashas Kitchen
      April 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Anabel
    April 24, 2020

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

    Reply

    • Natasha
      April 24, 2020

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

      Reply

    • Anya
      May 4, 2020

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

      Reply

      • Natasha
        May 4, 2020

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

        Reply

  • Ivana
    April 23, 2020

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

    Reply

    • Natashas Kitchen
      April 23, 2020

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

      Reply

  • Juhi
    April 21, 2020

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

    Reply

    • Natasha's Kitchen
      April 22, 2020

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

      Reply

  • Stacy Spathies
    April 21, 2020

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

    Reply

    • Natashas Kitchen
      April 21, 2020

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

      Reply

  • Shashi
    April 19, 2020

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

    Reply

    • Natasha's Kitchen
      April 19, 2020

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

      Reply

      • Amy Rothrock
        April 20, 2020

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

        Reply

        • Natasha's Kitchen
          April 20, 2020

          Yay so great to hear that, Amy!

          Reply

  • Patti
    April 19, 2020

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

    Reply

    • Natasha's Kitchen
      April 19, 2020

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

      Reply

  • Adelina
    April 18, 2020

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

    Reply

    • Natashas Kitchen
      April 18, 2020

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

      Reply

  • Nina Pesavento
    April 17, 2020

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

    Reply

    • Natashas Kitchen
      April 17, 2020

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

      Reply

  • Jessica Bruno
    April 12, 2020

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

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thanks for sharing and for giving great feedback, Jessica.

      Reply

  • Amira
    April 12, 2020

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

    Reply

    • Natasha
      April 12, 2020

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

      Reply

  • Pam Wilson
    April 11, 2020

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

    Reply

    • Natasha's Kitchen
      April 11, 2020

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

      Reply

  • Debbie
    April 11, 2020

    Does it need to be refrigerated?

    Reply

    • Natasha
      April 11, 2020

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

      Reply

  • Jan Graham
    April 9, 2020

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

    Reply

    • Natasha
      April 10, 2020

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

      Reply

  • Kinga
    April 9, 2020

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

    Reply

    • Natasha's Kitchen
      April 9, 2020

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

      Reply

    • Ella Idleman
      April 18, 2020

      I used rasberries too instead of strawberries.

      Reply

      • Natashas Kitchen
        April 18, 2020

        Thank you for sharing that with us!

        Reply

  • Connie Townsend
    April 8, 2020

    I love your recipies!!!

    Reply

    • Natashas Kitchen
      April 8, 2020

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

      Reply

      • Linda
        July 2, 2020

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

        Reply

        • Natashas Kitchen
          July 2, 2020

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

          Reply

  • Monica
    April 8, 2020

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

    Reply

    • Natashas Kitchen
      April 8, 2020

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

      Reply

  • Jessica
    April 4, 2020

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

    Reply

    • Natasha's Kitchen
      April 4, 2020

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

      Reply

  • Maryana
    April 4, 2020

    Great as always!! Natasha your recipes are amazing

    Reply

    • Natashas Kitchen
      April 4, 2020

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

      Reply

  • Naureen
    March 29, 2020

    Great recipe! My family loved it❤️

    Reply

    • Natasha's Kitchen
      March 29, 2020

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

      Reply

  • Joan
    March 28, 2020

    Would it be possible to use frozen strawberries?

    Reply

    • Natashas Kitchen
      March 28, 2020

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

      Reply

    • Xenia
      June 3, 2020

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

      Reply

      • Natashas Kitchen
        June 3, 2020

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

        Reply

  • Ruth Crain
    March 27, 2020

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

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

    Reply

    • Natashas Kitchen
      March 27, 2020

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

      Reply

  • Nadine
    March 18, 2020

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

    Reply

    • Natasha's Kitchen
      March 18, 2020

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

      Reply

      • Galina Nechiporuk
        March 29, 2020

        Would this work with canned peaches?

        Reply

        • Natasha's Kitchen
          March 29, 2020

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

          Reply

          • Galina Nechiporuk
            March 29, 2020

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

          • Natasha's Kitchen
            March 29, 2020

            Awesome! Thank you for updating us.

  • Stella
    March 15, 2020

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

    Reply

    • Natasha's Kitchen
      March 16, 2020

      Hi Stella, one of my readers shared the following great review: “I used Cup4Cup Gluten-Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” Let me know if you experiment making this a gluten-free strawberry cake!

      Reply

    • Mary
      April 1, 2020

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

      Reply

      • Natashas Kitchen
        April 1, 2020

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

        Reply

        • Kateesh
          April 4, 2020

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

          Reply

          • Natashas Kitchen
            April 4, 2020

            Thank you so much for sharing that with me.

  • katherine
    March 7, 2020

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

    Reply

    • Natashas Kitchen
      March 7, 2020

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

      Reply

  • ambika sharma
    March 7, 2020

    Kindly share eggless recipe of strawberry deserts n cakes

    Reply

    • Natashas Kitchen
      March 7, 2020

      Thank you for that suggestions Ambika.

      Reply

    • Snowflake23
      March 7, 2020

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

      Reply

      • Natashas Kitchen
        March 7, 2020

        Thank you for sharing that with us.

        Reply

  • Silvia
    March 2, 2020

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

    Reply

    • Natasha's Kitchen
      March 2, 2020

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

      Reply

  • Daniela
    March 1, 2020

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

    Reply

    • Natasha
      March 2, 2020

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

      Reply

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