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.

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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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.

Slice of easy strawberry cake drizzled with strawberry sauce

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.
Ingredients for cake with fresh strawberries

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.

Fresh strawberry cake served with strawberry sauce

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.
Strawberry cake dusted with powdered sugar

Common Questions

Can I Substitute Sour Cream?

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

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 Strawberry Sponge Cake.

How to Make it 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, 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:

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 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:

Natasha's Kitchen Cookbook

Easy Strawberry Cake with Strawberry Sauce

4.94 from 426 votes
Author: Natasha Kravchuk
strawberry cake with slice cut out
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!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients 

Servings: 10 slices (9″ cake)

Strawberry Cake Ingredients:

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

*To measure flour correctly: spoon flour into dry ingredients measuring cup and scrape off the top with a straight edge.

Nutrition Per Serving

368kcal Calories51g Carbs4g Protein16g Fat4g Saturated Fat44mg Cholesterol91mg Sodium293mg Potassium2g Fiber29g Sugar195IU Vitamin A46.9mg Vitamin C90mg Calcium1.8mg Iron
Nutrition Facts
Easy Strawberry Cake with Strawberry Sauce
Amount per Serving
Calories
368
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
44
mg
15
%
Sodium
 
91
mg
4
%
Potassium
 
293
mg
8
%
Carbohydrates
 
51
g
17
%
Fiber
 
2
g
8
%
Sugar
 
29
g
32
%
Protein
 
4
g
8
%
Vitamin A
 
195
IU
4
%
Vitamin C
 
46.9
mg
57
%
Calcium
 
90
mg
9
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: easy strawberry cake, strawberry cake
Skill Level: Easy
Cost to Make: $
Calories: 368

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

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Comments

  • Luanne Worthington
    April 20, 2024

    Does cake need to be refrigerated after baking until it is served? you leftovers need to be refrigerated, or can it be stored at room temperature?

    Reply

    • NatashasKitchen.com
      April 20, 2024

      Hi Luanne! 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.

      Reply

  • Joanne West
    April 5, 2024

    Hi Natasha wondering if I could use raspberries in place of strawberries. Thanks

    Reply

    • Natashas Kitchen
      April 5, 2024

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

      Reply

  • Edi
    March 30, 2024

    I’m trying to make this with a sugar substitute like monk fruit, will it bake ok?

    Reply

    • NatashasKitchen.com
      March 30, 2024

      Hi Edi! I haven’t experimented using any other kind of sweetener so I can’t really advise on that. Let us know how it turns out if you experiment.

      Reply

  • Ada
    March 30, 2024

    I have made several of your recipes. My family loves them! Easy delicious recipes!

    Reply

  • Teresa Meraz
    March 26, 2024

    This cake was easy to make, light, and delicious, also the strawberry syrup.

    Reply

  • Suhana Yurow
    March 26, 2024

    Hi Natasha,
    Love your recipes. Can I use butter instead of oil for this recipe and if so, how much butter should I use?

    Thank you in advance for your time.

    Suhana

    Reply

    • NatashasKitchen.com
      March 26, 2024

      Hi Suhana! Oil really provides the best results in this type of cake, it adds more moisture.
      One of my viewers reported making this with butter and enjoyed it.

      Reply

  • Hanson, Desiree
    March 24, 2024

    I plan on making this for Easter, but worried my berries won’t last that long. Has anyone Frozen the cake?

    Reply

    • NatashasKitchen.com
      March 24, 2024

      Hi Desiree! Here is this comment from one of my viewers regarding freezing the 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!”

      Reply

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