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
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.