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.
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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.
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.
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.
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:
Common Questions:
Yes! You can substitute sour cream with a plain Greek yogurt. Whole milk Greek yogurt will yield the best results.
You can substitute a different berry or even sliced stone fruit. See our list of “Easy Cakes” below for inspiration.
This works best as a single layer because it is a heavier cake. For a layered cake, we recommend our 2-Layer Strawberry 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, 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.
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:
- Strawberries Romanoff in Grand Marnier and cream
- Strawberry Sauce – the perfect topping for breakfast or dessert
- Panna Cotta with Berry Sauce is a crowd-pleasing party favorite
- Strawberry Shortcake – an easy, well-loved classic
- Strawberry Scones – billowy soft and loaded with strawberries
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:
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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:
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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.
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Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
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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.
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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.
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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:
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hello! Can I make this cake in a smaller sized pan? Would it be good in a 6in?
Hi Kiki, I haven’t tried this in a smaller pan, you will likely need to adjust the recipe to fit a pan that much smaller 🙂
So happy I finally got around to making this cake. It is fabulous.
I’m so glad you finally tried it, Nancy! That’s so great!
great recipe! made it today,absolutely amazing, i would love to see an strawberry galette recipe
I’m so happy you enjoyed this cake. Thank you for sharing that with us, Amy!
Is it possible to do this recipe with cupcakes instead of the spring form pan?
Hi Erica, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Thinking about topping the first half of batter with strawberry crush. Would it work?
I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
Made this today. It’s delicious and easy! Does it need to refrigerated?
Hi Gail, 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.
Was a great recipe… turned out exactly like the picture … the sauce was heavenly! I used Low-fat Greek Yoghurt and it was a success! Thank You, Natasha… I am a big fan from Tehran!
Hi Karan, I’m so happy to hear that! Thank you so much for sharing that with me.
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.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha,
I cannot find fresh strawberries, can I use frozen ones, and how please? Thanks for reply! 🙂
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.
Recipe was easy to follow. Cake wasn’t very sweet at all, was midair, light and fluffy. I omitted the sauce.
Hi Beena, we don’t like overly sweet cakes but the sauce definitely makes it sweeter.
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!
Hi Alex, you could use an immersion blender or mash it really well with a potato masher.
Looks really good. Hope i can makeit sometime.
I hope this becomes your new favorite, Janice!
Should there actually be leftovers from this delicious cake, will it store well at room temperature or should it be refrigerated?
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.
This was absolutely the very best strawberry cake!!! And you were correct…no need to worry about storing leftovers.
That’s so great! It sounds like you have a new favorite!
I’m going to make this tomorrow. Plus I’m thinking about doing it also with plums.
That sounds like a good plan, Cindy. Please share with us how it goes!
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
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.
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
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.
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.
Hi Natasha,
What the different with this sauce and strawberry sauce recipe ya? Which 1 can stay longer in the fridge ? thanks
Hi Aishah, the strawberry sauce in this recipe doesn’t have lemon vs. this Strawberry Sauce Recipe with lemon.
Made today for the first time this cake. Yummy 😋😋😋
I’m so glad you enjoyed it!
Helloo can i substitue sour cream? By what?
Hi Safo, you can substitute the sour cream by using Plain Greek Yogurt.
The strawberry sauce is so delicious. Do you think I a could make it and put it in the freezer?
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.
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!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Can I make this keto using almond and/or coconut flour?
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.
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!!
So wonderful to hear that! Thank you for your great comments and feedback. I’m glad you enjoyed this cake recipe.
Can I use Canola Oil instead of Vegetable oil?
Hi Gail, yes, that substitutions will work!
what is the substitute for the eggs in this?
Hi Carolyn, I haven’t tried using anything else other than eggs in this recipe.
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?
Hi Serena, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
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
You’re welcome! I’m so happy you enjoyed it, Kasie!
Can you make it with frozen strawberries?
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.
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.
That’s just awesome! Thank you for sharing your wonderful review, Maha!
Hi Natasha, can I make it on Sunday for Mondays dinner, will it still be fresh tasting
Thank you
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.
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!!!!
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?
Any changes To the recipe making this cake at one mile high. Say Denver
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.
I m from Greece and today i bake your strawberry cake…i find it delicious…thanks a lot …
You’re welcome! I’m so glad you enjoyed that!
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?
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?
I tried making this car and was a complete hit with the family, they all loved it and it is so easy to make
I’m happy to hear that! Thank you for your great review and feedback.
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!
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.
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
You’re very welcome, Maria. I’m glad it was a success!
Have you or anyone substitute sugar for something like trivia ?
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.
I just tried this recipe it came out great thank you for sharing ps:one of your biggest fans🥰
You’re welcome, Tamara! I’m so glad you enjoyed that!
Hi Natasha, can I use apples or peaches or pineapple with the same ingredients of the easy strawberry cake
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.
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
Haha oh no! That means you have to make more next time.
Love it 😍
I’m so glad you enjoyed it!
Awesome recipe! Did not last very long. (And only 2 of us) Thanks for the recipe
You’re welcome, Cary! I’m so glad you both enjoyed that!
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?
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.
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?
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?
Oops! I see the Metric button at the bottom of the recipe card. THANK YOU SO MUCH! How brilliant is that!
Glad you saw that! You are very welcome.
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!
Hi MJ, the recipe can be converted to grams. While at the recipe card, click Metric and it will convert it. Hope that helps.
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 🙂
Thank you so much for sharing that with me, Natalya.
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).
That’s so great! It sounds like you have a new favorite!
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 🙁
What a lovely cake. Is it good the next day?
Hi Hilary. I have enjoyed this up to 3 days in the fridge after making it but it has never lasted longer than that.
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
Hello Jan, I am happy to hear that. Thank you so much for sharing that with us!
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
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.
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….
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!
Does it matter what kind of sour cream?
Hi M, we use regular sour cream.
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?
Thanks for watching my videos and for your suggestion. I’ll take note of that, thank you!
It’s even better with sour cherries.
I can only imagine! Thank you for sharing that with me!
This looks so good! Can’t wait to try this one out.
This cake was delicious, so fluffy and easy to make! The perfect thing to enjoy with a cup of coffee!
I’m so happy you loved it! Thanks for the wonderful review.
Yummy! This looks so delicious and tasty! I can’t wait to give this recipe a try! My daughter is going to love this!
Sounds like a great plan, Beth. I hope this recipe becomes her new favorite!
Do you think making a 2 or 3 tier with chocolate ganache would be ok making this ? Also what about adding lemon juice ??
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.
I used your recipe and OMG it came out so delicious!! The strawberry sauce is awesome. Thank you.
I’m so happy you enjoyed that, Rosa!
Thank you for your recipes I enjoy them so much your an awesome cook!
Helen
You’re so nice! Thank you for that wonderful review, Helen!
Hi Natasha
made the easy strawberry cake with your recipe and it was gone in 5 minutes it was just too yummy.
Love it! Thanks for your great feedback and review.
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
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.
Can you use a different type of pan? I don’t have a springform one. Thank you.
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.
Hi Natasha, the recipe looks amazing. Just wanna know if I can use frozen strawberries? Any tips
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.
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?
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.
Baked this today for my daughter”s bday. It was delicious. Not too sweet and moist. Loved it. Thanks Natasha for the recipe.
You’re welcome! I’m so glad you enjoyed it!
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
Hi Valentina, make sure to measure the flour correctly. Check out how we measure ingredients for baking here.
Thank you Natasha for the advise!
Simple recipe and awesome taste
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….
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.
Tried this receipe today and I love it! So easy and so tasty! It took only 38min in my oven.
Thank you Natasha!
You’re welcome, Dana! I’m so glad you enjoyed that!
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
So great to hear that it worked using the substitutions that you used. Thank you for sharing that very useful info with us!
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!
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.
Hi Natasha
This strawberry cake is an absolute winner! Strawberries are so sweet in Australia at the moment! Will try the bluberry version.
I’m so glad you enjoyed it!
This is my Favorite Strawberry cake I love it and my family loves it.
I’m glad to hear that, Alma!
thanks for sharing this information with us
Hi Natasha,
Can the recipe be halved for this one?
Hi Asha, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
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.
So great to hear that, Asha. Thanks for sharing your great experience with us!