This easy Strawberry Cake has a soft and moist crumb and is bursting with fresh strawberry flavor. You’ll absolutely love it with the irresistible fresh strawberry sauce drizzled over the top. Watch the video tutorial and see why this is my favorite summer strawberry recipe.
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Helpful Reader Review
“This cake is fabulous. I have made it several times and will be printing it to have in my recipe file. Only the keepers get printed. The texture is wonderful – not too light and crumbly, but not overly dense. The sweetness is just right.” – Jayel ★★★★★
Strawberry Cake Video
Easy Strawberry Cake
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. Part of what makes this such an easy cake is that there’s no frosting or layering required, but the strawberry flavor really pops, especially when you drizzle every slice with the 2-ingredient strawberry sauce.
Ingredients for Strawberry Cake
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.
- Eggs – at room temperature
- Sugar – you can adjust sugar to taste if you have very sweet or very tart strawberries
- Sour cream – adds flavor and richness to the cake. You can substitute plain whole-milk Greek yogurt.
- Oil – creates a soft and moist crumb. You can use either extra light olive oil or vegetable oil
- All-purpose flour – forms a soft crumb without being too dense or heavy. You can substitute 1:1 gluten-free flour (it was tested with Cup4Cup Multipurpose Flour).
- Baking powder – leavening that gives rise to the cake
- 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. My best tip for buying strawberries is to smell them – they should have a sweet strawberry aroma.
Natasha’s Tip for Rinsing Strawberies
Rinse strawberries under cool running water just before using them, then pat them dry with a clean towel. Do not wash produce with soap, detergent, or commercial produce wash since it can be absorbed by strawberries.
How to Make Strawberry Cake
- Prep – Butter a 9-inch springform pan (a springform helps with easier release for serving) and line the bottom with parchment paper. Dice half of the strawberries and cut the rest in half.
- Mix Wet Ingredients – Beat the eggs and sugar on high speed for 5 minutes, or until the mixture looks thick, pale, and fluffy. Mix in the sour cream, oil, and vanilla.
- Mix Dry Ingredients and Combine– Whisk the dry ingredients together in a separate bowl, then add them to the batter in three additions, mixing just until combined. Don’t overmix.
- Add batter to the pan – Pour half of the batter into the pan and sprinkle the diced strawberries over the top. Add the remaining batter, then place the strawberry halves over the surface, cut-side down, pressing them in slightly.
- Bake – Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 to 20 minutes before removing the ring.
Tips for the Best Strawberry Cake
- To quickly 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 overmix – Once the flour is incorporated, stop mixing so the cake stays soft and tender.
- Measure flour correctly – Spoon the flour into a dry measuring cup and level the top with a straight edge. Watch my easy video tutorial on how to measure ingredients correctly.
To Serve the Cake
Once the cake has cooled to room temperature, dust the top with powdered sugar and serve individual slices drizzled with the strawberry sauce – it’s so good it will make you want to lick your plate! It’s also really good over Dutch Baby Pancakes, Waffles, Crepes or French Toast.
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.
If you love strawberries, this strawberry cake is a must-try. I’d pass you a generous slice if I could, covered with plenty of strawberry sauce, of course.
Strawberry Cake
Ingredients
Strawberry Cake Ingredients:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra light olive oil, or vegetable oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour , or 1:1 Gluten Free flour*
- 2 tsp baking powder
- 1/4 tsp salt
- 12 oz strawberries, hulled and divided (6 oz diced and 6 oz halved)
- 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-inch springform pan and line the bottom with parchment paper. Preheat oven to 375˚F. Prepare the strawberries for the cake: dice 6 oz and cut the remaining 6 oz in half.
How to Make Strawberry Cake:
- Mix Wet Ingredients: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the eggs and sugar on high speed for 5 minutes, until thick and pale. Add the sour cream, oil, and vanilla, then mix on low speed just until combined.
- Mix Dry Ingredients and Combine: In a small bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture in three additions, mixing just until no dry streaks remain. Do not overmix.
- Add Batter to the Pan: Pour half of the batter into the prepared pan. Sprinkle the diced strawberries over the batter, then spread the remaining batter on top. Arrange the halved strawberries over the surface, cut-side down, pressing them lightly into the batter.
- Bake at 375°F for 45 to 55 minutes, until a toothpick inserted into the center, avoiding a strawberry, comes out clean or with a few moist crumbs. Mine was done at 50 minutes. Let the cake cool in the pan for 15 to 20 minutes before removing the ring.
- To Serve: Run a thin spatula around the edge of the cake to loosen it from the pan, then transfer it to a cake plate. Serve slightly warm or at room temperature. Dust with powdered sugar, if desired, and spoon the strawberry sauce over individual slices.
How to Make Strawberry Sauce:
- While the cake bakes, add the strawberries and sugar to a blender or food processor and purée until smooth. Taste and add more sugar, if needed.
Notes
Oil: Extra-light olive oil or neutral vegetable oil will give the cake the mildest flavor.
Gluten-Free Substitution: You can substitute all-purpose flour with 1:1 gluten-free flour (it was tested with Cup4Cup Multipurpose Flour).
Measuring flour: Spoon flour into the measuring cup and level the top instead of scooping directly from the container.
Nutrition Per Serving
Filed Under
Try My Best Strawberry Recipes
If you enjoy sweet summer strawberries as much as we do, then you will love these top-rated strawberry recipes:
- Strawberries Romanoff
- Strawberry Sauce
- Chocolate Covered Strawberries
- Strawberry Lemonade
- Panna Cotta
- Strawberry Scones
- Eton Mess
- Strawberry Pretzel Salad
- Mini Strawberry Cheesecakes
I read down through the comments but missed the one about freezing. I think I will try it since it won’t be frozen very long. I will let you know how it turns out. I baked it and it looks perfect.
We would appreciate that. Thank you Joan!
I am making this today and freezing it. I am also going to freeze the sauce. I will thaw it out and put the powdered sugar on it on the 9th. What do you think?
I would like to hear how this turns out for you. It sounds like you have a great plan and it should work fine.
Hi Natasha! I’ve made this cake 3x now and my family absolutely loves it. So delicious and beautiful! Thank you!!!
I’m so happy you all enjoyed this! Thank you for sharing your wonderful review!
Hello Natasha. Can i use strawberries which has been frozen before? Thank you for sharing
Hi Naledi, 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 think it would be easy to substitute frozen for the sauce.
Natasha, have you ever tried this using a one to one Gluten Free flour?
Hi Susan, I haven’t tried that myself but one of my readers shared the following: “”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.” I hope that helps!
I came across this today and the way you answered and reply back to almost every comment, even though it’s already been answered before, is pleasant.
Just dropping by to say well done for that ‘interpersonal skill’!
Thank you so much, Tolu! You are so kind to notice! We do our best to make time for those who read our blog and make our recipes. 🙂
I made this cake for the 4th of July…one word: DELICIOUS! Will definitely make again. So easy to make as well.
Thank you for your wonderful review, Lisa!
Hi Natasha this cake looks amazing and would love to make it for my dad. Do you know if I can freeze it? I am going to see him in 2 weeks and am doing my baking ahead of time.
Hi Michelle, 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 🙂
This sounds wonderful! Thank you!
Can you please tell me whether you think it would work just as well in a muffin form so that I can pack it easily in my son’s school lunchbox?
Thanks,
Hi Linda! Although I haven’t tried this one of our readers wrote “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking until a toothpick comes out clean of wet batter. I hope that helps!
What is the best way to store the leftover cake and sauce?
Thanks,
Gladys
Hi Gladys, I think the strawberries look and taste the best the same day it is made. It would be safe to leave it covered at room temperature overnight but if you are storing it longer than that, I would refrigerate. You could also refrigerate the sauce overnight and then drizzle right before serving.
I made this today and it was an instant hit when I served at morning tea! The strawberry sauce is so versatile too.
I’m so happy you all enjoyed this cake!
If baking in a 9″x13″ pan, do you line the bottom with parchment paper? Or just grease and flour?
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?
Can I use a 10in. Round pan
Hi Jeanne, that should still work but you will have a shorter wider cake that will probably bake a little faster.
Can I use any other type of cake pan or make this cake a two layer cake
Hi Barbara, You can definitely make it in a bigger pan. For a 9×13 baking dish, I would probably do at least 1 1/2 times the recipe or it will be a fairly skinny cake.
Made this today. It is awesome!! Didn’t even put the sauce on it looked so good😀
I’m so happy to hear that! Thank you for sharing your great review, Tootie!
Looks awesome. Gonna go get all of these ingredients and utensils also👍👍👍
That’s so great, Becky! Enjoy!
Well, it is strawberry season here in California. So all of my recipes have been with strawberries. This cake is absolutely fabulous and there were no leftovers! In addition I made your strawberry scones by the trays full. I have also frozen them – first laid out on a sheet pan with parchment paper for about 30 minutes in the freezer. The transfer to a freezer storage bag, This way I can have scones ANYtime I like. Love your videos and your recipes. Have a wonderful fay.
Day — not fay. heehee
I’m so glad you have been enjoying our recipes! Thank you for the wonderful review, Nancy!
I made this after seeing it on FBu. It was very good but the prep time, 10 minutes, was not even close (for me anyway). I consider prep time starting from getting out all ingredients, cleaning, hulling, slicing the strawberries, and measuring, mixing and pouring of the cake batter. My prep time was an hour! If I make it again I think I would add a bit more salt to the cake batter and a little more sugar to the sauce. It was definitely good though.
Thank you for sharing that with us Linda. 🙂
I will be making one soon, i love trying different recipes. Strawberries are my favorite and my granddaughter i wll have to her help with it
She has a interest in baking. My family is going to 💘 it too.
That’s so great, Adrienne! I love when the kiddos are into baking! Thank you for sharing this with us!
Hi Natasha, I love your cake! I have made the Blueberry Lemon Cake twice already, today is my first try at the Strawberry Cake. I also use half of your batter recipe for the bottom of my Obstkuchen (german fruitcake). It is a hit with the family!
Hi Ulrike, I would love to hear more about your German fruit cake! Sounds so interesting!
Hi again!
I have it in the own right now – with the cocnut cream – cant wait
Mikkel
Denmark
That’s so exciting, Mikkel! Enjoy!