Easy Strawberry Cake Recipe (VIDEO)
This is the easiest Strawberry Cake with a soft and moist crumb, bursting with fresh strawberry flavor and you will love the strawberry sauce. Watch the video tutorial and see why this is one of our all-time favorite strawberry recipes.
Fresh strawberries add incredible flavor to desserts like our popular No-Bake Cheesecake, Strawberry Pretzel Salad, or Mini Strawberry Cheesecakes. I hope this Easy Strawberry Cake becomes a new favorite for you.
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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 cakes on our site. Just like with blueberries, fresh strawberries are wonderful on their own but when you bake them into a cake, their flavor is amplified and every bite is loaded with satisfying strawberry flavor.
Fresh Strawberry Cake Video
Part of what makes this such an easy cake is that there’s no frosting or layering required, but the flavor is definitely there, especially when you drizzle every slice with the super simple 2-ingredient strawberry sauce. It will make you want to lick your plate – it’s just THAT good and super versatile. Try it over Dutch Baby Pancakes, Waffles, and Crepes. It’s also delicious over French Toast.
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. Here’s what you will need to make this simple strawberry cake:
- Eggs – make sure they are at room temperature
- Granulated sugar – sugar is used for both the cake and the strawberry sauce and you can add sugar to taste if you have very sweet or very tart strawberries
- Sour cream – adds flavor and richness to the cake
- Oil – creates a soft and moist crumb. You can use either extra light olive oil or vegetable oil
- Vanilla extract – we love using Homemade Vanilla Extract for the best quality and flavor
- All-purpose flour – forms a soft crumb without being too dense or heavy
- Baking powder – leavening that gives rise to the cake
- Salt – balances the flavor. We almost always use fine sea salt in our cooking
- Fresh strawberries – you will need 12 oz for the cake and 16 oz for the strawberry sauce. You can use frozen strawberries for the sauce but fresh strawberries are preferred for the cake.
How to Buy Strawberries
Here are some tips when shopping for strawberries. The last one is my favorite. I always smell the strawberries!
- Color – look for strawberries that are a bright and vibrant red. If they are dull or have a lot of white or green patches, they are either underripe or no longer fresh.
- Stems – check the stems which should look fresh and green (not brown or dry)
- Firmness – fresh strawberries should be firm to the touch. If the package is clear, inspect the bottom of the container. Strawberries should not look soft, mushy, or squished/ leaking.
- Aroma – I always sniff the package of strawberries – it’s the best way to tell if the strawberries will actually be tasty. Good strawberries will smell sweet and fragrant.
Tools for Baking
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.
Pro Tip: Rinse your strawberries just before using them. Wash under running water and avoid soap or commercial produce wash (these can be absorbed by strawberries and are not recommended according to the FDA). Once rinsed, set on cloth or paper towels and pat dry.
Tips for the Best Strawberry Cake
- To bring eggs to room temperature – place cold eggs into a bowl of warm water (not hot) for 5-7 minutes, then dry them with paper towels and use them 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 ingredients correctly.
Common Questions
Yes! You can substitute sour cream with plain Greek yogurt. Whole milk Greek yogurt will yield the best results.
This works best as a single layer because it is a heavier cake. For a layered cake, we recommend our Strawberry Sponge Cake.
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.”
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.”
We have only tested this in a 9″ springform pan. If baking in a smaller pan, bake a little longer or until a toothpick comes out clean. If you experiment with various sizes, please let me know in the comments.
Love Strawberry Recipes?
Strawberries always taste best in summer when they are in season so we like to take full advantage of their flavor and abundance. I also love that they go on sale often in the summer so we can use them for everything from Strawberry Lemonade to Chocolate Covered Strawberries. If you enjoy sweet fresh strawberries as much as we do then you will love these top-rated strawberry recipes:
- Strawberries Romanoff
- Strawberry Sauce
- Panna Cotta
- Strawberry Shortcake
- Strawberry Scones
- Eaton Mess
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 Easy Cake Recipes
If you love easy cakes like this strawberry cake don’t miss these easy, one-pan cakes that are always crowd-pleasers:
Easy Strawberry Cake with Strawberry Sauce
Ingredients
Strawberry Cake Ingredients:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup light olive oil, or vegetable oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour , (*measured correctly)
- 2 tsp baking powder
- 1/4 tsp salt
- 12 oz strawberries, hulled
- 1 tsp powdered sugar , for dusting, optional
Strawberry Sauce Ingredients:
- 16 oz strawberries, hulled and halved
- 1/4 cup granulated sugar, or to taste
Instructions
Cake Prep:
- 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:
- 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.
- Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
- 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.
- 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 before removing the ring.
- 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:
- 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.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Soooo easy to make!! But my batter came out a bit thicker i wasnt able to ‘pour’ half the batter and add the strawberries (T0T) i could only add on top. I must have added a little too much flour(?)
Hi Layla, that’s very possible. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Ohmygosh i did that! I pushed in the flour >_< thank you so much Natasha!!!
You’re welcome!
This was absolutely delicious!
I do have a question though. The sides were done before the center. Any idea what I did wrong?
Hi Renee, I’m so glad you loved it! It could be a couple of things. Be sure to use the correct size pan. If the pan is too small, it can cause the cake to not bake through all the way in the center. Also, I highly encourage the use of an in-oven thermometer to ensure your oven is heating correctly. If the heat runs too high, it can cause the cake to cook to rise too fast, then shrink in the middle and it will bake on the outside faster and not cook through the middle. Lastly, be sure to let your oven fully preheat before you put the cake in to bake. I hope that helps.
One word: FABULOUS! This cake was so good. The strawberry sauce was easy to make & so yummy. I had some sauce left and added it to my homemade vanilla ice cream mixture & we had a delicious strawberry ice cream! We love your recipes & want to thank you for sharing them!
Awesome! Thanks so much for sharing that with us, Liz. We’re so glad that you loved our Strawberry Sauce Cake!
Hi Natasha! Love your recipes and preordered your book that I can’t wait to receive!
Have you or any of your readers tried to make this cake with almond flour? I made the cake as written twice and it was a big crowd pleaser. I have some gluten free guests this weekend and wanted to try to make it with almond flour. Was wondering if it may work as I read you can substitute regular flour with almond flour 1:1.
Thak you, I’m so glad that you’re enjoying them!I haven’t tested that substitution to know if it would work well. I checked the comments section but other’s have not tried that as well. If you do an experiment, please share with us how it goes.
I did try this cake with almond flour. It came out very different than the regular all-purpose flour. It’s not as dense (not dense at all) bc of the almond flour and much more moist because of the berries in the cake. While my friends, even those who eat gluten loved it, I would make it again with the all-purpose flour.
That’s great, Orly! Thank you for sharing.
Taking two of these to our Church Connect Group tonight! They will love it! Took one to a neighbor and she said, “This is so much better than strawberry shortcake”. We love it!
That’s awesome! I’m so glad to hear that.
Dear Natasha’s Kitchen,
This recipe is simply delicious and a great travel cake, to offer others at their gatherings. I will be making this cake again and again. Thank you .
You’re so welcome! We appreciate your good comments and review, Rosemarie.
I have made this cake many times and it always a hit! Sometimes when the cake is cooling the center of the cake seems to sink a bit and when I cut it appears to be more pudding like in certain areas, I am guessing I did something incorrectly
Hi Kathleen! It could be a couple of things. Be sure to use the correct size pan. If the pan is too small, it can cause the cake to not bake through all the way in the center. Also, I highly encourage the use of an in-oven thermometer (affiliate link) to ensure your oven is heating correctly. If the heat runs too high, it can cause the cake to cook to rise too fast, then shrink in the middle and it will bake on the outside faster and not cook through the middle. Lastly, be sure to let your oven fully preheat before you put the cake in to bake. I hope that helps.
My batter was too thick, not sure what I did wrong. I followed the recipe, used plain Greek yogurt and that was all that was different.
Hi Carole! This can happen if you use too much flour or if something else was not measured correctly. I’ve attached my tutorial on how to measure ingredients . If you scoop your flour out of the bin, you’ll end up with too much. I hope the tutorial helps.
Hi Natasha, My husband and I just made the strawberry cake for a 4th of July party. We cLan’t wait to taste it. Does the strawberry sauce need to be refrigerated?
Hi Linda! Yes, it should be refrigerated.
Natasha, this recipe is amazing! This cake turned out so beautiful! You are so thorough in your directions and it helped me tremendously! Thank you so much!!
Hi Mary! I’m so glad to hear that. Thank you for the wonderful feedback.
I’ve made this several times really enjoy it. Wondering if peaches would work with this recipe?
Hi Wilma, good to hear that you like it! I have not tested this recipe using peaches but one of our readers shared that they have made it with peaches and loved it too.
Made this cake again and it was fabulous again. My neighbor gave me some homemade strawberry jam so I used that as the topping. I had cake flour that had been sitting around for a while so I used that. I think it made the cake a little lighter and fluffier. I used the stand mixed with the whisk attachment and that worked great. It is a little tricky to cover first layer of stawberries with batter so they are all covered but I got there. It was perfectly baked after 50 minutes. My neighbors loved it.
That’s great, Pat! Thank you so much for sharing your experience with the recipe.
My son loves this cake so much!! It’s now strawberry picking. Could you freeze this cake?
Hi Savannah! Yes, you can freeze the cake.
This cake is absolutely delicious & beautiful! It’s moist & packed with fresh strawberry flavor. My family loves this cake!
Hi Liz! I’m glad your family loved this cake. Thank you for the feedback.
We were not impressed with the taste of the cake. It wasn’t horrible but we didn’t find anything special about it either.
Hi Tara! This is one of our favorite ways to use fresh strawberries and the sauce adds so much to the cake. I’m sorry it was not to your liking.
Can you put the cake altogether wrap it and put it in the fridge and bake it the next day yes I’m trying to get someone to answer me on this please
Hi Hazel! You can store the cake sponge at room temperature for 1-2 days in an air tight container. Or you can refrigerate/freeze for longer. I do not recommend refrigerating the batter before baking it. It should be baked once it has been prepped.
Put in buttered 9″ square pan, as I didn’t have a springform pan. It turned out fine. Didn’t use parchment paper, and didn’t remove from pan. Topped with whipped cream rather than 10X sugar…
Thank you for sharing, Jeanette!
Could ingredients measurements be converted to ounces or grams please
Hi Rosemary! Click on “metric” in the recipe card for the conversion.
How do I store the cake before I serve it? I made a cake the day before, and I need to store it somewhere before it gets served.
Hi Danielle! It is best on day one and should be refrigerated if not eaten on the same day. I have enjoyed this for up to 3 days in the fridge. I would keep it in an air tight container.
Delicious is an understatement! Wow! This is so light, yet rich. Absolutely perfect. Will definitely be making this again!
Thank you for this wonderful feedback, Karen. We’re happy to know that you loved our East Strawberry Cake Recipe!
Really delicious cake! Easy recipe, goes really well with apples and rhubarb instead of strawberries.
That sounds amazing, Tanja!
I just pulled this out of the oven and I am giving it 5 stars for the aroma alone. I cut 2 pieces out and sent them to my next door neighbors, but should I keep any leftovers in the fridge or the counter?
Hello Carol, it is best on day one and should be refrigerated if not eaten on the same day. I have enjoyed this for up to 3 days in the fridge. I would keep it in an air tight container
Maybe you used a 10″ pan. I’m already 40 minutes over your bake time and it’s still raw in the middle.
Hi Jm! I used a 9” springform pan. Did you let the oven fully preheat before starting to bake? I highly encourage the use of an internal oven thermometer (affiliate link) to ensure your oven reaches the right temperature before you start baking. It should not still be raw. It may require a few minutes of fluctuation in the baking time because every oven bakes differently and climate and elevation can affect that as well, but it definitely does not take 40 mins over the suggested time. Also, this recipe is written for a conventional oven-baking setting with the rack in the middle of the oven. I hope that helps.
Very good, not so sweet good texture. It turned out perfect. we surely make it again.
Hi Billie! Thank you for trying my recipe. I’m glad you loved it. I appreciate the review.
This was amazing. Not overly sweet but you can add sweetness with the sauce or whipped cream. Very easy to make. Will keep this in rotation!
Hi Kellye! Thank you for the feedback. I’m glad you loved the recipe.
This was delicious and a great hit with our guests! I love it that you include the ingredient measurements again in the instructions. Definitely a keeper!
Hi Homa! I’m so glad it was a hit. Thank you for the feedback.
I absolutely love this cake and the sauce too! Will definitely be making it again.
I’m so glad you enjoyed it, Fran!
My hubby hasn’t been able to eat gluten for the past 10 yrs and no matter what desserts I bake I never have had him ask for seconds until tonight…..and I’m a good baker! And not afraid to try anything!! This cake was not only wonderful tasting but the delicate texture is absolutely to die for!! Thank you so much!
Hi Tracy! That’s wonderful. I’m so glad he enjoyed the recipe. Another one to try, if you’d like is my almond cake which is completely gluten-free. I hope you love the recipe if you try it.
I made this yesterday and it was a hit with my family! So simple and delicious!
That’s wonderful, Karen!
Cake is in the oven. Easy to make, smells amazing. Can’t wait to try it and share. You have inspired me to make more of your recipes. I have tried a few and they are all good. Thank you for the videos too love to watch them and share.
Hi Kay! I’m so glad you are enjoying the recipes. I hope you love the cake!
I made this for the first time and I nailed it. My family loved the strawberry cake and 1 member don’t really like strawberries. Thank you so much. I love your videos. They help a lot.
I’m so glad they loved it!
Hey again! Thx for sharing this amazing recipe. Although I do have doubt tho. Can we use
Strawberry jam for the cake instead of fresh strawberries? Would be great if you cleared this doubt. Thx
I haven’t tried using jam in this recipe to advise.
Hi Natasha, thank you for this amazing recipe. Everyone loves this… I have made this so many times.
Do you think I can bake this recipe by replacing the strawberries with small seedless grapes?
Thank you!
Hi Brenda! I haven’t tested that so advise but some of my readers have reported using other fruits in this so I assume it would work. Let us know how it turns out if you experiment with it.
So excited to make this! I’m making it ahead for mother’s day, does it need to be refrigerated?
Thanks Natasha! You make delicious recipes, funny videos, and give great ideas!
Hi Marlee! It is best on day one and should be refrigerated if not eaten on the same day. I have enjoyed this for up to 3 days in the fridge. I would keep it in an air-tight container.
I’ve made this many times, it tastes great and it’s always a hit. I have also made the lemon blueberry cake and it’s amazing too. I was wondering-can this be made with strawberries and blueberries?
Hi Anna! That should be fine. Many of my readers have made this with other fruit.
Hey again. I have a doubt. Instead of granulated sugar, can we use caster sugar???
I haven’t tried that yet to advise. If you do an experiment, we’d love to know how it goes.
Hey again. Instead of fresh strawberries, I used strawberry jam. Also, I have a doubt. Instead of granulated sugar, can we use caster sugar???
I haven’t tried those substitutions to advise.
Wow! This cake is the best! I couldn’t get enough of it — especially the sauce, thanks for the recipe.
Glad to hear that you enjoyed our recipe!
What a beautiful cake!! And, of course, it tastes amazing!! Love the chunks of strawberries!!
So glad you love it! Thank you.
I love the fresh strawberries paired with this cake! The strawberry sauce really makes it.
So glad you love this recipe, Katie!
Just planted my strawberry plants. Will make this for sure looks wonderful.
Hi Miriam! They will be perfect for this recipe. I hope you love it.
This cake looks awesomely delicious!! Nice& moist! I shall make it next wknd for our company at the cottage! I’m sure it’ll be a hit!
My mouth is watering!
I hope you love the recipe!
Can the flour in this recipe be changed with almond flour or will it change the consistency of the cake batter
Hi Malissa, I haven’t tested that substitution to know if it would work well. If you do an experiment, please share with us how it goes.
Dear Natasha, first of all – THANK YOU, the cake tastes amazing! I followed the recipe to the letter, but there was a small hiccup – some strawberry juice ran out of the cake and got burnt where it leaked. The strawberries were not overly ripe, and I dried them a paper towel after washing. I cut the cake sides off and it’s still delicious – just not as pretty as yours. I’m wondering what I could do differently next time. Sprinkle some starch on the strawberries? Any other ideas? Many thanks!
Hi Elena, I haven’t had that happen, but I’m so glad the cake still tasted amazing! I wonder if some of the berries were just too close to the edges.
Hi Natasha,
My batter was runny and the strawberries on top of the cake sunk into the cake. Any idea why this happened?
Love your recipes
Valerie
Hi Valerie, the batter should be somewhat thick, I hope the video can help visually see the consistency. Was anything possibly substituting, causing it to be more runny? I wish I could be more helpful, without being there it tough to say what went wrong.
Hi can I use frozen strawberries instead and if so how would I substitute… thank you so much 🙂
Hi Isabelle, 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.
Natasha many thanks and I waited to get some fresh strawberries …used frozen for sauce, yummy
You’re welcome, Isabelle!
My batter was a bit too thick for some reason…. I used a scale for the flour so that shouldn’t be the issue. I used Greek yogurt instead of sour cream, maybe I needed to add more? Also used a 8″ cake pan and it took 10-15 min longer to bake. Cake turned out a bit gummy but still pretty good. I find that if I mix in the dry ingredients 1/3 at a time I always end up over mixing…..So I prefer to just dump it all in. The sauce is amazing, definitely elevated the cake. Thanks for this recipe Natasha!
Hi Elaine! I baked this in a 9″ springform pan. If you are baking in a smaller pan, you will need to bake a little longer or until a toothpick comes out clean. Did you use 250g of flour? That would be the measurement. Using too much flour could cause the batter to be too thick however, you’ll see from my video that the batter has a thicker consistency, it’s not thin. Over-mixing the batter will cause the cake to be gummy but adding the flour in 3 steps helps to not overwhelm the batter and also helps the flour incorporate well. Something that could help with this- after each addition of the flour, mix only until most of it is incorporated. Some streaks of dry are fine until the last part of the flour is added. If you mix too much you’ll begin activation of the gluten in the flour and it will cause your cake to be tough/gummy, and not light. I think that substituting sour cream with greek yogurt is fine as long as you use the same measurements. You may also want to use full-fat greek yogurt for extra moisture. I hope that helps.
Thank you for taking the time to troubleshoot for everyone Natasha, it’s a huge commitment! I’m having so much fun trying out your different recipes, thanks for sharing them with the world ❤️
I was wondering if you could include storage info for your recipes, I’ve noticed several people asking. Meal prep is a necessity for families with kids so it’d be helpful to know!
I’m so glad it’s been helpful, Eline! Thank you for that suggestion! We try to include a make-ahead section in most of our recipes on the recipe post.
I made this cake today and it was delicious! But I do have a question: how do you store the cake?
Hi Jazmen! It is best on day one and should be refrigerated if not eaten on the same day. I have enjoyed this for up to 3 days in the fridge. I would keep it in an air tight container
Your recipes are fantastic. Your husband is a very good photographer/videographer and makes everything look so good. Glad I found you on YouTube
Ah, thank you, William. That is very kind. We really do put a lot of effort into our work so I appreciate the feedback.
Hi Natasha!! I’ve made this recipe before (and it’s delicious 😋,) I was wondering if I were to make the batter but just put them in cupcake liners would it work as cupcakes? (Im guessing they would but I was just wondering)
Hi Bernice! I’m glad you love it! I haven’t tested this recipe in cupcake size but you can experiment with it. You may try looking for parchment cupcake liners so they don’t stick. They will also bake faster so you’ll have to keep an eye on them in the oven.
Hi! Quick question for you. I may have missed it the post but how long does the strawberry sauce last and should it be kept in the refrigerator?
Hi Angela, You can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve.
I love all your recipes Natasha. Has anyone make this cake using butter instead of oil? Would love to know if I can substitute.
Hi Tina, 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.
Batter tasted good & was easy to make, but apparently I really don’t like the texture/taste of baked strawberries! Will try with blueberries!
Hi Lily! You may enjoy my blueberry lemon cake HERE.
12 oz strawberries for cake. What is that in measurements 1 cup? Or?
Hi Lynne, not cups. It’s 12 ounces of strawberries weighed, so 3/4 lbs since 1 lb is equal to 16 ounces. If you don’t have a food scale, you may do a quick online search to see how many estimated strawberries that would be. This can differ because of the size of the strawberries. That is why weighing them is the most accurate. You may find this strawberry equivalents and measures article helpful.
Love this! Huge hit! Have made several times! Wouldn’t change a thing! Thank you!
That’s wonderful, Margaret! So glad you loved it.
You are now my first go-to Natasha when I am looking for a recipe. Always great reliable recipes. Thank You so much.
Shelley
You’re so welcome! Thank you! I’m glad you love my recipes.
Can I use non dairy “sour cream” in this recipe? Please reply because it looks so good.
I think you could, but I haven’t tested it to advise the outcome. Let us know how it turns out if you try.
Did you ever try with a non-dairy sour cream or non-dairy greek yogurt?
Hi Brie, one of my readers tried this strawberry cake recipe dairy-free and wrote the following: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 cup. It was still a little runny, but the bake was perfect.” I hope that helps
Hello! Could I replace the vanilla with almond extract? Same amount? Or would the vanilla taste better?
Hi Aly, we prefer it with vanilla, but I bet the almond extract may work. If you try it out, I’d love to know how you like it!
I was wondering if I could put the sauce over the whole cake? Do I need to just add it to each piece
Hi Darlene, you can pour the sauce over the entire cake when you serve it. If it sits with the sauce for too long, I worry it will get soggy.
Hello,
Would you please tell me if anyone has made this with an egg substitute?
I would love to try baking it.
Hi Gracie. I have not tested an eggless alternative and did not see a comment from any reader who has. This cake batter is a sponge cake, therefore eggs are very important.
Can you freeze the strawberry cake? It looks absolutely delicious!!!
Hi Lise! 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.
You can freeze the cake layers and assemble them later. that would be a better option.
thanks miss Natasha, all your recipes so delicious 😋😋😋
Hi La Sofia! I’m so glad to hear you’re enjoying my recipes! Thank you so much for sharing that with me!
This cake is terrific! Don’t skip the strawberry sauce. Thank you, Natasha, for another wonderful recipe!
So glad to hear that, Erin! Thank you for the wonderful review.
Hi Natasha
This recipe is awesome. I replaced sour cream with Greek yoghurt and it tasted yum.
Without refrigeration how many days will the cake be fine?
Thanks for all the amazing recipes.
Thanks, glad you liked it! It should be refrigerated if not eaten on the same day. I have enjoyed this for up to 3 days in the fridge after making it but it has never lasted longer than that.
Hi Natasha, I of course recognize this cake from my childhood, Charlottka I think it was called ? My mother would usually make it with apples, and I have tried it with peaches – it’s so great , thanks for sharing it with the world, and adding your special touch to it ! I have not been making it much lately to be honest because it is so reach, but it always been my favorite. I wonder if adjustments such as redusing sugar amount would ruin it , have you ever tried using less then a whole cup of sugar ? Also I noticed you use oil instead of butter that I am used to in the original recipe – does it matter which one to use?
Thank you,
Nataliya
Nice to know! I honestly have not tested using less sugar to advise. If you do experiment, please share with us how it goes!
I make it with 1/2 cup of sugar in the batter. I prefer less sugar like most European recipes.
That’s great, thank you for sharing.
Natasha, this cake is everything!
I’m one of those people who sees strawberries on sale and buys two containers…now what?!? Yesterday I was thinking about what to do with them, and came across your recipe. The cake is tender, very moist , full of fruit and gorgeous to look at. My husband came home and immediately asked what that great aroma was. After dinner I brought him a largish piece, to which he said “I can’t eat all of this!” Huh… the next thing I knew there were just a few crumbs left!
I will definitely make this delicious cake again, and might try it in muffin form. Thank you so much!🤩🤩🤩🤩🤩
Thank you so much for your lovely review, Cassandra! I’m so glad you’re loving this recipe!
Your strawberry cake is more than awesome. Prime time for fresh strawberries in norther Maine. This is third cake that I have made in the past week. Truly a winner. Thank you.
I’m so glad this is a winner, Vicky! I bet the strawberries are so tasty right now!
I just made it with freshly picked strawberries last weekend. It was a hit! I like the balance of the sweetness from the batter + strawberries and the slight sourness from strawberries. Thanks Natasha! I used a 9-inch square cast iron pan and added toasted almond slices to add some crunchiness.
Yum! That sounds delicious. Thank you for the wonderful review.
Hi Natasha!
I haven’t made this cake yet but I know it’s 5 stars already-ha!
If I wanted to make this cake in a 9×13, is that messing with measurements & time to bake then? Maybe I should double the recipe and adjust the time? OR should I find me a spring form pan? lol…love your bubbly personality!
Hi Ann Marie! 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 parchment paper. I would look at a cake conversion chart to help, based on my research a 9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans. If you use this recipe for the 9×13” pan, the cake layer may be too thin. I hope that helps. Let us know your experiment.
Hi,
I noticed the blueberry cake has corn starch however the strawberry doesn’t. I wanted to make sure this was correct. I love your recipes!
Hi Jessica, that’s right! The cornstarch helps the blueberries stay put, helps with sinking, and does not bleed into the recipe, but you’re welcome to omit it. Several of our readers say it works well without it also.
Natasha, my husbands birthday is today, I asked him what kind of cake he would like. His answer that strawberry one you make. It’s my favourite recipie and I vary it with the seasonal fruits. Besides strawberry I love apricot and then blueberry best. thankyou for a great recipe.
-Also I didn’t have enough sour cream so I added some cottage cheese it worked well
That’s great! Thanks for sharing.
I FORGOT TO ADD THE OIL!
ONCE SPRINGFORM IS REMOVED, CAN CAKE STAY OUT OVER NIGHT? SERVING IT NEXT DAY FOR LUNCH.
Yes, it should be refrigerated if not eaten the same day. I have enjoyed this for up to 3 days in the fridge.
Have tried and tested a number of your recipes and didn’t disappoint me! Kitchen is my “home” – cooking and baking all day won’t bore me at all!
Thanks for sharing your delish recipes!
That’s just awesome! Thank you for sharing that with me, Mae!
Natasha, I made this cake tonight,and my husband and I just had a piece. I am on for dessert for a party/cookout for 10 for tomorrow. I always like “to practice” something, and this cake passed my husband’s taste test. Delicious! It is a big GO for the small gathering cook out tomorrow. I will make another tomorrow morning! I wanted something strawberry and different than the typical strawberry shortcake. This was it! Thank you for such an easy and great summer recipe!
Hello Karen, that’s a good idea to always test it out before the actual event and I’m glad it turned out pretty great! I hope it becomes a hit tomorrow.
Natasha,
Everyone loved it! 8 of us finished the entire cake, as there were 2 no shows. Our daughter’s family came the next day and polished off our “trial” cake. I do believe we have a new summer favorite during strawberry season. Thanks again for sharing such a great easy delicious recipe!
Hello Karen, that’s so nice to know. I’m happy to hear that the recipe was a huge hit!
Hi Natasha
Can I substitute this recipe with fresh peaches? thank you
Hi Noria, I think it could work. Some of our readers have mentioned wanting to try this with peaches but I haven’t tested that myself. If you experiment, let me know how you liked the recipe.
I had made this strawberry cake several times now, each time it’s a success thank you Natasha
So happy to hear that, Mandy! Thank you for sharing.
Made this for dessert this evening for dinner with friends. Everyone raved about it! So delicious and light.
I’m so happy you enjoyed that. Thank you for sharing that with us, Penny!
Looks amazing, can I use frozen strawberries instead of fresh.
Hi Sheela, 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.
This look divine! Can I make it the evening before I want to serve it? If so, how should I store it?
Hi Danielle! It is best on day one and should be refrigerated if not eaten the same day. I have enjoyed this for up to 3 days in the fridge.
Thank you! I appreciate you taking time to reply. Looking forward to making this! All of your recipes I’ve made (A LOT) have been keepers!
That’s so great, Danielle!
I baked the cake for 40 minutes and was over done. I will try again, cake was good, but probably at 350 instead of 375.
Hi Natasha,
I have been making this cake for over 1 year now, and we all love it every time! I love how the strawberries ooze a little to make the surrounding cake moist and delicious with their juiciness. I can dress it up with powdered sugar, and the strawberry syrup, like you suggest, or keep it simple without anything extra on top, and it is still delicious.
I made this cake yesterday. Afterwards, I was talking with my kids about my mother’s cooking – we all think she is an amazing cook – and my 8-year old daughter said in a very matter-of-factly way, “mom, you’re a really good cook, too.” I never imagined anyone would ever say this about me, because with work, I feel I don’t have a lot of time to dedicate to cooking, but to have my child say this really touched my heart. And it is because of your recipes! Your website is my go-to because I know whatever recipe I try, it will turn out delicious every time. Thank you for making me look like a good cook to my kids 🙂
Aww, that’s the best! Thank you so much for sharing that with me, Monica! I’m all smiles reading this wonderful comment!
My husband absolutely loved this cake!!! So did I. It’s so easy and not too sweet!
I’m so happy you enjoyed that. Thank you for sharing that with us, Diane!
The cake looked great and when I checked it with a toothpick after 50 minutes it came out clean…. However, when I cut through the cake after it cooled down the middle was not baked all the way through :(.
Hi Sana! Did you use a different size pan by chance or make any substitutions? If not, it sounds like it could be the oven not baking evenly. Make sure the oven is fully preheated and I would recommend an internal oven thermometer to see if your oven temperature is right. You may need to adjust the temperature or baking time. I hope this helps.
I haven’t made this yet but am slightly confused by steps 4 & 5. In step 4, the ring is removed but in step 5, it says to run a spatula around the rim but, if the ring is removed, what ring are you running a spatula around?
HI Penny, thank you for asking. I didn’t realize I had duplicated the same instruction in 2 steps. I updated the instructions for it to be more clear. I hope you love the strawberry cake!
Once I watched the video, it became clear as I bought a springform pan specifically for this recipe. I had friends for lunch and we all really enjoyed it and they thought the strawberry sauce was “fancy”! Although I was a little thrown by the consistency, (I should have noticed by the pictures that it isn’t a light cake), it really is delightful.
I made this and although I tasted great and everyone loved it I am wondering what I may have done wrong because he top didn’t cook properly. It was gummy except for where there were gaps between the strawberres. I pushed them into the batter as directed. I had to leave it in the oven for well over and hour. Just wondering if you could give me some feedback because I’d make it again except for that!!
Hi Wendy, were your strawberries possibly overly large? Also, make sure your oven is fully preheated. Using an in-oven thermometer helps to check that.
Perhaps it was large strawberries. I’ll check my oven temperature if I try it again. Thanks for the reply.
This was so popular at a get together a few weeks ago, I was asked to make it again for 16 people. I doubled the batch and put it in a 9×13, baked on 350 for 2hrs 15 mins, covering it with foil for the last half hour. It turned out great!!!
Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Recommendations on how this can be made or prepped ahead for the next day?
Hi Jessica, 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.
Love all your recipes…
I’ve made many.. What I need to know is if you can substitute
the sugar with Splenda in this strawberry cake recipe.. We have diabetics in the family and have to bake accordingly.. Thank you..
Hi Betty, good to hear that you and your family have been enjoying my recipes. I haven’t tested this recipe with splenda though to advise. If you do an experiment, please share with us how it goes.
Must eggs be on counter or can we use from refrigerator. Getting ready to make it. Did not see on counter for eggs.
Hi Vergie, they need to be at room temperature or the cake will not rise properly.
Good evening thankyou for swift response
Could i use low fat sugar for this recipes
Hi Laximi, I am not sure I understand the question, do you mean low-fat sour cream or less sugar? I have not tested low-fat sour cream but it may work. One of my other readers used low-fat Greek yogurt and it was a success. Regarding the sugar, the recipe relies on this for the eggs to fluff up nicely and become thick. You’d have to experiment to see what the results are if you want to use less. I hope this helps.
Hi could please put cups measurements in grams please as i would love to make this cake
Hi Laximi, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. 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.
If you’re making it for the next day will the sauce still be good or should I make the sauce just before serving ?
Hi Debbie, I usually add the topping before serving so the top doesn’t become discolored and it lasts longer that way.
Hello, I just made this for the first time. I was planning on freezing it. Have you tried freezing this cake before? If so did it turn out?
Hi Chasity, 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.
I wanted to send an update on my freezing experience with this cake. I actually had great results! The cake tasted wonderful and the fruit on the top didn’t look any different than before. I also wanted to point out that once you sprinkle the powder sugar top you don’t even see the strawberries. I would definitely freeze again! Saves time and taste the same as freshly baked!
I’m so glad that worked out Chasity! I know our readers will find this helpful! Thank you so much for sharing that with me!
I made this with an all purpose gluten free flour and received rave reviews from my coworkers. I just made it again and incorporated some blueberries. This is definitely on my faves list!!! I wish I could leave a picture of this beautiful dessert.
Hi Wanda, thank you for sharing that with us. Feel free to share some photos of your creation on our Facebook page or group next time. Glad you loved the recipe!
This is one my favorite recipes put there! It’s become somewhat of a custom for me to bake this cake for my friend’s birthday every year 🙂 This year, however, my friend has turned vegan. Can I replace the eggs with a mashed banana or some flax meal?
Hi AJ, great to hear that. I haven’t tried replacing the eggs with mashed banana or another substitute ingredient to advise. If you do an experiment, please share with us how it goes.
super yummy! but mine darken a bit, so ill probably lower my temperature next time round. it was a hit!
Hi Shila! I’m glad you enjoyed the taste! Some ovens may vary in temperature resulting in a needed adjustment.
I made this strawberry cake last night for dinner and it was fantastic. It was so easy and just as advertised, soft and delicious. I will definitely make it again.
Thanks for sharing that with us, Jeanette. I’m glad you enjoyed it!
Hi! I’m thinking of adding lemon zest to the batter, do you think it would be good?
That sounds delicious! I hope you love it!
I am attempting to make this gluten-free by using 1:1 replacement flour. But the batter is more like cookie dough than the batter in the video. Could barely make the sticky dough cover the top. Nervously waiting for the results..
Hi Andrea, I hope it all works out! gluten-free is not always a 1:1 substitution though with baking being such a science. 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!
Just a question, when you add Parchment paper to the pan do you remove it before serving or do you just leave it? I never know what to do with it
Hi Liv, yes, I remove it! I hope you lobe this recipe!
Hi Natasha. Can I substitute the oil with greek yogurt. I want yo use greek yougurt instead of oil and sour cream.
Hi Jen, I havne’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha.
Can I substitute sour cream with a dairy free option? Maybe almond milk?
Hi Mahmoud, one of my readers tried this strawberry cake recipe dairy-free and wrote the following: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 cup. It was still a little runny, but the bake was perfect.” I hope that helps
Hi, what parchment paper do you use for the spring foam pan?
Hi Yelena, we use standard store-bought parchment paper that’s oven safe.
This looks delicious but I was wondering if I can replace one ingredient. Can I use almond flour with this cake?
Hi Claudia, 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.
I am very excited to try baking this cake.
I kept trying to read the readers’ comments. However, whenever an ad pops up on the bottom of the page, I am taken to the top of the page, which is quite frustrating. Ads don’t allow me to read the recipe or the comments without being bounced back to the top of the page. Please let me know how I could prevent this from happening. It happens when I try to read any of your recipes.
Hi Sara, thank you so much for letting me know. I don’t see the same thing happening on my end. Can you share what kind of device you are using (iPhone, desktop, iPad) and what browser you are seeing that happening in? The more details you could provide, the better it will be for tracking down whatever is happening with that.
Hi,
Thank you for your recipes they truly are good 😊.
Would the cake taste good with strawberry icing instead of the Syrup?
Hi Ruth, I’m not so sure how it would turn out as I haven’t tested that yet to advise.
I have made this cake couple of times for breakfast, work and family gatherings and I am always happy with the results. I am wondering if using other berries and fruit would give as good results?
So great to hear that, Eman. I haven’t tried other berries yet but I imagine that will work too!
if you like this one. try the blueberry one she links at the top of the page. its to DIE for. I’ve made it so many times and its been a hit every time. except with my boyfriend who doesnt like blueberries (but no one is perfect LOL) which is how i stumbled onto this strawberry one!
I just made this cake. It’s delicious 😋
Glad you loved it, Megan!
Hi Natasha!
I love all your recipes & I know that I can blindly trust all your creations ❤️ You are so so good!
Tried this strawberry cake & my guests and I fell in love with it! Now I have people asking me to make a pineapple version of this recipe for them.
Do you think if I replace the strawberries with canned pineapple, the recipe will work ? Or will it get dry as pineapple will have less moisture than fresh strawberries? Pls pls suggest!
Thank you 🙂 Your biggest fan ❤️
Hello Aishwarya, thank you for your good comments and feedback. I appreciate that. I haven’t tested it with canned pineapples yet to advise but I think it’s worth experimenting with. If you try that, please share with us how it goes!
My 7 year old daughter and I made this cake. It turned out amazing! Might be the best cake I’ve ever made! Very easy recipe to follow, but the end result is very elegant. Served with strawberry compote and vanilla ice cream. Can’t wait to make it again!
Love it, Nicole! Your comments just made my day. Thanks for your good comments and for taking the time to leave a review.
Delicious cake! Don’t leave out the sauce, it’s a game changer.
Love this recipe.
I totally agree, the sauce makes it very special and I’m glad you loved it!
Hi,This is Shanija fromUAE, I’ve tried this and it was really yummy..my family loved it…
Great to hear that, Shanija. Thank you for sharing that with us!
Turned out well and tasted delicious. I baked for 50 minutes and it got too dark on the bottom and sides so will reduce baking time. Sauce was fantastic!
Hi Helen, gosh, what a bummer — I haven’t had that experience with this cake. I recommend making sure the oven is calibrated and not running too hot. If you’re at a higher altitude, there may need to be adjustemnts.
I have a question. Can I just chop all the strawberries and just add it to the batter?
Hi Naomi! I recommend following the recipe steps for the best outcome.
Im Sabeena from Mauritius. Tried today and it is extremely good. Wish i could send you a picture!!
Any recipe with cake with blueberries – not the ricotta one..
Hi Sabeena, you can find all of our recipes with blueberries HERE. I hope this helps!
Just made today. With fresh Massachusetts strawberries! It was delicious!
That’s so great, Laurie! I’m so happy you enjoyed this recipe!
Hi there, I’m in the middle of baking this at the moment! I’ve just taken it out of the oven after 55mins and most of the middle is still completely raw, I don’t know why 😔 I don’t know how long I should put it back in for..
Hi Oliva, this recipe should bake in 45-55 minutes. However, ovens vary in temperature, especially at different altitudes, and if a different sized pan was used. Was anything altered or changed with this recipe?
Just made the strawberry cake… after it cools how long can I keep it ? should I wrap it in plastic wrap keep it in the refrigerator etc? thank you
Hi Stuart, that would work. I hope you loved it!
I tried this recipe it came out very moist i didn’t know the reason.
I hope you loved it, Lara!
This is an excellent cake recipe. Easy to make and absolutely delicious. Don’t hesitate to give it a try. I used partially thawed frozen strawberries and it turned out very well.
I’m so glad you enjoyed it, Hilda! Thank you for your lovely review!
Hi,
Can I make this strawberry cake with strawberry sauce eggless?
Hi Laura, I haven’t tried using anything else other than eggs in this recipe.
I would love to see a strawberry cobbler recipe!
Thank you so much for that suggestion, Amy!
Can I use a hand mixer for the cake recipes I use?
Hi Amy, that may work but it will take more effort! I hope you love this recipe!