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
this is my to go to cake, it’s so quick and easy and very tasty. I use all sorts of soft fruits, and choose self raising flour to make things even more simple.
It works wonderfully with 1/2 teaspoon of rose water and some lemon zest, or with some poppy seed and blueberries.
ps I use greek yoghurt instead of cream.
That’s just awesome!! Thank you for sharing your wonderful review, Annie!
Is there anyway to get away from using the food processor or blender on the sauce?
Hi Jan, you could use an immersion blender or mash it really well with a potato masher.
This is the MOST wonderful Strawberry cake! I’ve made it several times before and it’s delicious every single time. I’m making it now for a friend to serve at her party tomorrow! Wondering if I should refrigerate it until tomorrow morning after it’s cooled, or leave it out and covered tonight? I put the puree in the frig.
Hi Kelley, I’m so happy you enjoyed that! 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.
Thank you! I’ll refrigerate it tonight but in the future eat it the same day! Looking forward to trying some of your other recipes!
Hi Natasha,
This is a wonderful cake recipe! I was just wondering if you have tried freezing it. Does it freeze well? The reason I am asking is because I have tons of fresh strawberries and this is a perfect cake to use them for!
Hi Alexandra, 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.
Hi Natasha, can this cake be made with frozen strawberries?
Hi Tanya, 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.
I made this strawberry cake but I used blueberries instead. Wow!! It was delicious. Very light and not too sweet. I will be making it again for my dad’s birthday along with strawberry and the royal walnut cake. Natasha, I love your recipes and your videos. Thank you
I’m so happy you enjoyed that with blueberries! Thank you for sharing that awesome review with me!
I made this cake for my son while visiting him. Oh my goodness, it was so good. We both loved it.
Thank you for sharing.
I’m so glad you enjoyed that Ginger! Thank you for sharing that with me!
Hi Natasha, thank you so much for this recipe! I used cherries and turned out so good and i think i can use the base for a lot of other toppings! My oven temperature is 180 degrees and i always use that because every oven is different 🙂
I made a few adjustments though, i used creme fraiche instead of sour cream and butter instead of oil. And also reduce the sugar a little bit. I’m so eager to try out your other recipes! Hugs & kisses from Austria 😉
I’m so happy to hear your enjoyed that!! Thank you for sharing that with me!
Hi Natasha, Thank you for this recipe. My family have just moved to another country, an exciting but stressful time. I have only just begun to get into cooking as I have a bit more time on my hands. We have a glut of strawberries so was looking for a recipe to use a whole load. I made the strawberry cake last week and it was delicious, didn’t last long in my house! I’m making it again today. I used strawberry yoghurt last time and it worked great. My cakes are always a bit soggy in the middle though and burn on the outside but I think it’s just the oven in my new house. I’m going to turn the oven lower today and see if that helps.
This one always goes fast at our home also! Ovens do vary, I recommend checking the temperature with an in oven thermometer. Thank you for sharing this with us!
Hi Natalia i’v just tried your recipe and I have not cut into it yet as it is still cooling. It has risen very well may be a bit to well as the strawberry’s on the top have all sunk into the cake so please HELP.
thanks NIGEL.
Can you also tell me if you can substitute the sour cream for cream because I don’t normally buy sour cream.
Hi there Nigel, I haven’t tested this but here is what one of our readers said “I also replaced the sour cream with yogurt and the oil for apple sauce to make it healthier. My family loved it!” I haven’t experimented using any other kind of sweetener so I can’t really advise on that.”
Hi Natasha I have now cut into the cake and all of the strawberries had sunk to the bottom which made the bottom very soggy so can you tell me why the fruit sunk or at least how to prevent this happening to ot again as I do want to try it again
Hi Nigel, I haven’t had that happen but I am happy to help troubleshoot. Was anything changed in the recipe? Any substitutions or modifications? Also, it may help to review this article on how to measure since we use these techniques. Also, overly large/heavy strawberries might sink down and lastly, be sure to put it in the oven right away and bake in a preheated oven. I hope that helps!
Followed your step by step instructions and it came out PERFECT! Everyone came back
for seconds and it was gone within minutes! I might have to make two next time. Loved it! Thank you!!
That’s just awesome, Natalie! Sounds like a new favorite for all parties to come! Thank you for that great review!
I made this, as I randomly came across your recipe via FB and instantly went to the blog! I loved this I followed your recipe to a T, (on the strawberry drizzle I added just a dab of lime zest) but it was gorgeous, tasted amazing my friends husband and I loved it thank you!! Will be making more of your recipes
I’m so happy you found this recipe and our blog! Thank you for sharing that with us!
I am making this a day ahead should I refrigerate?
Hi Kate, Yes, you can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve.
Hi Natasha, loved your recipes! I’m hoping to make your strawberry cake for a 78th birthday. My question is that the gentleman loves rhubarb and would it be possible to make a strawberry and rhubarb cake? Any suggestions on adding this to the strawberries?
Hi Madeleine, 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 me know how it goes.
hi Madeleine, what a good idea, I am sure that could work, I have used it with a veriety of fruits (nectarine, black berries etc), and always comes out perfectly. Some orange zest would probably go well with rhubarb too. Good luck!
Thank you for sharing that Annie!
Thank you for the recipe. I came across the recipe on FB posted by a friend. I followed the directions. I had to make a double batch of the cake to get the strawberries properly covered. The extra batter went into a six inch pan. It was all delicious!
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe!
Thanks for this great video!My 9 yo daughter tried this easy recipe today, to get ready for school baking sale, because the video is very clear(love it) and the cake looks wonderful!
turned out our cake was very dense like a mochi cake :P…taste good but doesn’t look right. we went thru the comments, maybe we over mixed the batter? (it was pretty stiff to spoon off from the bowl to pan),
also we used a ceramic baking dish instead and took us 1 hour 15mins. Would you please suggest when should we stop mixing the batter? we will need to make for a 30-servings on wednesday and would really love to use your recipe, because it looks so yummy!
Hi Sophie, I”m sorry to hear that – that’s no fun. I am always happy to help troubleshoot. I am assuming that there were not any substitutions made. If the batter seemed unusually thick compared to what you are seeing in the video, be sure you are measuring the wet and dry ingredients correctly (spoon the flour into the measuring cup and scrape off the top), otherwise you can get up to 25% more flour. Also, stop mixing the batter once all of the flour is incorporated and you no longer see streaks of flour. Over-mixing can make the cake more dense. Lastly, make sure your leavening (baking powder) is still active and not expired. I wonder also if it could have been due to the longer than usual baking time which can dry out the cake and make it seem more dense.
Natasha, I made this cake yesterday. It was perfect. Thank you so much.
You’re so welcome! I’m happy you enjoyed that!
Hi,
Can I check if I could substitute the oil using butter? 🙂
Hi Jenn, 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.
Made this amazing strawberry cake for my husband’s birthday, it was the bomb my son said hands down the best cake ever !
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved this cake. It was so moist and delicious and the strawberry sauce was a hit. I will make this again and again. I was wondering if this cake could be made with other fruit for example apples or blueberries.
Hi Barbara! I’m so happy you loved the strawberry cake! I do make a very similar blueberry cake but use different bases for apple cakes.
I made the cake for my daughter . She said it was dry.
I followed the recipe to the letter. Won’t be making it again.
Hi Melinda, this is one of our most popular cakes and normally comes out moist and soft. A dry cake is usually due to over-baking. Also make sure to bake on the regular bake mode and not convection mode which bakes faster.
I have a gas oven nothing fancy. Your recipe says 45-55 minutes ..it wasn’t done (toothpick inserted in the middle) at 55 minutes. It actually took 65 minutes before the tooth pick was clean. I don’t know where it went wrong..
Hi Melinda! Ovens do vary in temperature especially at different altitudes and if a different sized pan was used. Was anything altered or changed with this recipe?
Hello, made this recipe today 5/20/19 I think I over mixed the sugar and egg, once everything else was combined it was not easy to transfer to pan. I think next time I’ll mix for 3min only. 🤷🏽♀️ Cake took 1hr at 375. Will definitely make again the boys loved it! Thank you
Thank you for sharing that with me, Katrina. Over mixing may have been the culprit but I hope you loved this recipe!