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
Filed Under
can I sub raspberries instead?
Hi Merry, I think raspberries would work well here 🙂
Delicious!!
I make this same cake with drained cherries from a jar.
(I also use plain greek yogurt instead of sourcream.)
I’m glad you love the recipe Shelley! Thanks for sharing your tip and great review!
The cake is in the oven!!! I cannot wait 🙂
Please let me know what you think Nataliya!
My mouth is watering just thinking about all the strawberries in this cake! Yum, yum, yum!
It is so delicious! You will LOVE it Melissa!
Hello Dear Natasha, Can’t wait to make it! Can I use yogurt instead of sour cream???
Hi Mary, a couple of my readers have reported good results using plain Greek yogurt. I hope you love the cake! 🙂
This looks absolutely delicious!
Do you think rhubarb would work too?
Hi Audrey, to be honest, I don’t have much experience with rhubarb – it was just one of those things we never ate growing up so I haven’t tested that. If you experiment, let mek now how it goes 🙂
Hi! I was wondering if I could use greek yoghurt instead of the sour cream?
Thanks
Hi Stephanie, a couple of my readers have reported great results using plain Greek yogurt instead of sour cream 🙂
That picture looks yummy! Now I’m tempted to give your recipe a try. Thanks for sharing!
Hi Jessica, Thank you and I hope you love it!
Hi Natasha I live in India and sour cream is not easily available . Pls suggest a substitute of one cup sour cream in this recipe
Hi Ratna, several of my readers reported great results using plain Greek Yogurt instead 🙂
Can’t wait to make this cake. Have been following you all the way from Melbourne, Australia. I’ve also got a mixed Ukrainian/Greek background so have the best of both worlds. 😊
Hello Julia! Thanks for following! You’re gonna love this simple, delicious recipe! Please let me know what you think when you decide to make it. 🙂
We used apricot, added orange zest to the batter, then glazed with apricot jam we had just made. Left off the powdered sugar, but added a dolor of whipped cream…YUM
That sounds delicious Mary! Thanks for sharing your review with other readers!
I checked your websites and realized what I was craving 😂 Luckily I had everything on hand! It’s sooo good, especially when it’s still warm with that sauce, yum 😋
That’s great Dina! I’m glad to hear you love it! Thanks for sharing your excellent review!
Why do you add oil? That much?!
Hi Masha, the cake needs it to form correctly and it adds moisture.
Hi natasha i love your recipes,I definitely gonna try this recipe because my kids love strawberries,i have one question i am going to try out your trimasu cake can you tell me how to make strong coffee with instant espresso for trimasu.
Hi Areej, I would suggest following the instructions on the package of your instant espresso powder. The one I have says 1 packet to 6 oz of hot water 🙂
Hi natasha i love your recipes I recently tried your tresleche cake on my husband birthday last week and it was hit👍Everyone loved it😊I am definitely gonna try this recipe and let you know how it turned out because my kids love strawberries.
I’m glad he loved his birthday cake! Please let me know what the family thinks about this recipe!
Looks amazing! Would this work with raspberries?
Hi Ellen, I do think this would work well with raspberries. I would probably leave the raspberries whole 🙂
made it with raspberries and it was delicious! everyone was raving about it. I left the raspberries on top whole but cut the ones between the layers into 4. thank you for an amazing recipe!
You’re welcome Ellen! That sounds delicious, I’m glad everyone enjoys the recipe! Thanks for sharing your review with other readers!
Natasha, this cake looks amazing! One correction 450g is 16oz. 12oz is about 340g. You might want to correct it in your recipe.
Regina thank you so much for bringing that to my attention! Fixed!! 🙂 I sure appreciate your help 🙂
Hi Natasha, love your website, been using forever. Question about this cake, can I use cherries instead of strawberry, have lots of cherries now?
Hi Natasha, yes I do think halved and pitted cherries would work well. I would suggest not overloading the cake with cherries though. Ideally 12 oz and not more than 16 oz. Let me know how you like it with cherries! 🙂
Does the cake / berries get bad if not eaten in 1—2 days ??
Hi Jean, it is best on day one and should be refrigerated if not eaten the same day. I have enjoyed this up to 3 days after making it but it has never lasted longer than that :).
Oh boy, this one has my name written all over I love simple recipes! I love strawberries! Wow, I think I would add even more strawberries, just for good measure.
I am currently working on an apricot cheesecake idea, will report back once I got that one right.
You will love the strawberry cake recipe! Please let me know how the cheesecake turns out! 🙂