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 looks delicious!!! I need this for a birthday party 2 days from now. Is it okay to make now or should I wait to make until the day of?
Hi Julia, I think it’s best made the same day you are enjoying it but you could probably make it work a day ahead and use berries that are fresh and not overly ripe if making a day ahead.
Beautiful like you. I have to try it now. Thank you.
Hi Natasha! Can I substitute all purpose flour for Canadian flour? Thanks
Hi Oksana, I think that should still work.
Do you think this Easy strawberry cake be frozen?
Hi Sally, to be honest, I haven’t tried freezing this cake so I’m not sure how the baked strawberries would hold up.
Hi, it looks delicious, but, my hubby doesn’t like strawberries. I know crazy, so could I possibly substitute blueberries.
Thanks.
Hi Pat, yes absolutely! Here is the blueberry version.
For the strawberry sauce, could you use frozen strawberries? Can’t wait to make this!
Hi Jennifer, yes that would work fine 🙂
Can it be made in a regular cake pan not a spring form one. Just moved, downsized so the one I had went to charity.
Hi Margaret, it would work in a regular cake pan if your walls are tall enough to accommodate the cake. I think it would overwhelm a cake pan less than 2″ tall on the walls.
Makes the house smell incredible. And looks like it took more effort then it actually did. I added blueberries on top as well and it looked great. Thanks for the recipe!
You’re welcome Tania! I’m glad you love the recipe! Thanks for sharing your excellent review!
Wow so delicious! I made this last night for my husband, son and two nephews (who we are watching for the summer) and within 30 minutes the entire cake was gone. Very light, simple to make and super good. Great job on this recipe, definitely a keeper!
Thank you Lana! I’m glad the whole family loves this recipe! Thanks for sharing your excellent review!
Could you use softened cream cheese instead of sour cream?
Hi Janis, I have never tried that substitution but I don’t think it would blend properly into the batter. I would suggest trying something closer to sour cream such as plain Greek yogurt.
what adjustments for high altitude, we are at 6,700.
Hi Rita, I wish I had a good answer for you but I don’t have any experience with high altitude baking. Maybe someone else has tried baking this at high altitudes? Thanks in advance!! 🙂
Hi Natasha, great recipe! Was really delicious!…
Hello Katya! I’m glad you enjoy the recipe, thanks for sharing! 🙂
Hi,
Thanks alot. I cooked it and it was perfect and delicious😍
My pleasure Tata! Glad to hear that!
I made this cake this afternoon. I couldn’t wait to make it!! I was like a kid in a candy store lol. It did not disappoint. It. Was. DELISH! I served it with vanilla ice cream and whipped cream and of course the strawberry sauce. My daughter wanted a drizzle of my hot fudge sauce on it too lol. Thanks so much for such an excellent recipe and crowd pleaser. We gobbled it right up!
You’re welcome Robin! I’m glad to hear you family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review!
Would be helpful if you would post the calories for your recipes.
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
I madde this cake today and my mom and hubby loved it! Such a simple yet tasty recipe. Just the perfect amount of sweetness but not overwhelming!! Thank you for this recipe!!!
You’re welcome Yulia! I’m glad you both love the recipe! Thanks for sharing your excellent review!
Looks and taste delicious
It really is! Plus, it’s so easy to make too! Please let me know what you think if you decide to make it Joyce!
Om gosh I just came across this recipe. Sounds SO good. I don’t have a spring form pan. Should I buy one?
Hi Catherine, if you have a 9″ cake pan with tall walls, that should work. I’ve also had readers report good results using a bundt pan or even a loaf pan. I find it is easiest to remove it from the springform pan. You may need to alter bake times for different sized baking pans.
Thanks!
Hi want to make this for my husband it’s our anniversary so would it be good with bananas ? Love bananas pie so I would love to try how it would work with a cake form.
Thanks
Stella
Hi Stella, to be honest, I haven’t tried this with bananas but I do think it’s worth an experiment! If you try it, let me know how it goes 🙂
Hi Natasha,
I think you should have your own TV show. You are amazing. Love all your recipes. Strawberry Cake is must try.
Thank you Cookie! That’s quite the compliment! I’m glad you’re enjoying the recipes! Thanks for sharing 🙂
My cousin shared this on her FB page and we love strawberries. However, hubby was diagnosed with Celiac last year and I am wondering if you think I could try it with a gluten free flour? Thanks – Rose
Hi Rose! 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 am going to try Rice Flour or Coconut flour.
Please let me know how it turns out Carol!
Hello Natasha! I was wonder if I can use frozen strawberries instead of fresh strawberries. If so, how well do I have to thaw the frozen strawberries?
Hi Hulan, 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.