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
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!
It turned out great, I substitute sour cream for low fat natural yogurt . I added a little bit too much oil I guess by mistake, the cake is still soft but moister . I am living alone so I am gonna ask my friends to come around and have a piece! this was my first ever cake baking experience, thanks for the easy recipe !
You’re welcome Jasmine! I’m so happy you enjoyed that!
I have a party on Friday afternoon. Can I cook this the day before and will it be okay to stay out or should the cake go into the refrigerator?
Hi Debbie, 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.
I tried this once and it was a hit at our home. I would like to try adding frosting to it. What flavor would you recommend? TIA
Hi Kothai, One of our readers mentioned a cream cheese frosting and I think that would be very tasty to add a cream cheese frosting. If you want a slightly firmer frosting that can pipe easily, I would suggest our vanilla cupcake frosting recipe.
Mixed up well but getting very dark coloured on top. I think maybe I should have used vegetable oil instead of olive oil.
Still not cooked through and it’s 55 minutes.
Be interesting to see how it tastes !
That’s possibly what caused it. Please share with us how you liked it!
I just made this strawberry cake/sharlotka. It looked and tasted perfect. Everybody loved it. This one is definitely a keeper. Thanks a lot, Natasha!
Sounds like you found a new favorite Sveta!
I made this strawberry cake a few days ago and my family loved it. More importantly, my 95 year old aunt loved it and was able to chew it with ease (that is often a problem for her). Because I did not have enough strawberries, I omitted the sauce and substituted whipped cream. That sauce looks so good, though. Next time.
I gave this 5 stars. I don’t know why it showed up as just 3 stars in my review above.
I’m so glad you enjoyed this recipe. Thank you for that wonderful review!
This is the best cake with strawberries! Not a biscuit and also not a fluffy cake. With some pieces of berries baked in it, it was perfect. It reminded me of a French Cake.
That’s just awesome! Thank you for sharing that with me!
I’ve tried out this recipe and my Mom loved it. It is soft and flavors are just perfect. Thank you for sharing this lovely recipe. Please can you also make a video for 12 nos of chocolate cupcake as well.
Good Luck Natasha..You are awesome☺
Thanks for your great comments and suggestion, Sarani!
I gave it a five star rating because I haven’t tasted it yet. I used cake flour instead of AP. I did not have a spring pan, so I used a 9 in baking vessel. The cake looked and smelled wonderful. However, it took a long time to cook, hence making it very dark. Do you think using cake flour created a wet batter.
Hi Jan, that is possible! It is hard to say when substitutions are made but I’m happy to troubleshoot. Also, have you read our post on measuring? That can help determine if it has to do with the ingredients.
This cake is absolutely delicious and so easy to make.
I’m so glad you enjoyed that Ann!
Hi Natasha, can I make it using apples, cinnamon and walnuts?
Thanks!
Hi Rawan, I haven’t tried that yet to advise. If you will do an experiment, please share with us how it goes.
It’s good, but I had to turn up the temp and bake it for an additional 20 min
On second thought, I got a chance now to actually enjoy the cake sitting down rather than just a quick bite to test it, and it was definitely worth it. The problem is probably just my oven. So good!
Hi Hailey, thank you for sharing that feedback with us. I recommend checking your oven temp just in case. If your oven is not calibrated that could be the culprit.
Made this for July 4th. Loved it. Family loved it too. Thank you.
That’s so great! Happy 4th of July!
Would I be able to substitute flour with almond flour? And sugar with stevia? Making it keto friendly?
Hi Adrienne, I haven’t tested those substitutions to know if it would work well.
Would an 8in springform pan work? Would I need to change any of the instructions?
Hi Alicia, I worry this will overflow the pan but it may work if the pan is tall enough.
I did this with an 8” pan 4” high and worked very well!
How long does the strawberry glaze lasts?
Hi Filomena, we use the sauce up within a few days so I haven’t it tried it beyond that but it should be good for at least 3-5 days.