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
Any changes To the recipe making this cake at one mile high. Say Denver
Hi Rod, I wish I had a good answer for that, but I don’t have high altitude baking experience. Has anyone else tried in high-altitude areas? Thank you so much for your attention and participation.
I m from Greece and today i bake your strawberry cake…i find it delicious…thanks a lot …
You’re welcome! I’m so glad you enjoyed that!
I’ve made this cake many times and every time it’s a big hit! I wonder if I could double this recipe and make it in a 9 x 13 rectangular cake pan, since I’ll have many people over?
Hi Liliam, 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?
I tried making this car and was a complete hit with the family, they all loved it and it is so easy to make
I’m happy to hear that! Thank you for your great review and feedback.
Hi Natasha,
I tried to make this cake twice and both times it was a disaster! The first time, I used 50%reduced fat sour cream and an 8” pan. The cake didn’t rise and it felt more like a flan. I tried it again with normal sour cream, again with an 8in pan, and that somehow made no difference.
The cake just didn’t rise properly in the middle. It didn’t cook all the way through in 55 minutes, then I added at least another 35 minutes in 10 minute steps, but it was burnt on the sides and not fully baked in the middle.
This was my biggest cake disaster – it was my sons birthday and he wanted a strawberry cake and chose this particular recipe but I just couldn’t get it right. I’ve taken a picture but I can’t upload it here!
Hi Inshra, if the cake did not rise, you might check that your leavening is still active. Also, avoid overmixing which can cause it to become dense.
Hi natasha. Made the easy strawberry cake today. Very easy and very nice sponge cake. I thought the batter didn’t look enough but it in fact it was. Thank you for your lovely recipes. Xx
You’re very welcome, Maria. I’m glad it was a success!
Have you or anyone substitute sugar for something like trivia ?
Hi Debbie, I haven’t tried that substitution but here is what one of our readers wrote: “Made this yesterday using 1-1/4c. almond flour and the rest regular – plus subbed Stevia for the sugar. Turned out amazing!! Thanks for a great recipe that can be adjusted for Low Carb & Keto. This is a real winner. Hubby devoured 1/2 the cake before I got a chance to photograph. Now I have to make another one for my Ladies Lunch tomorrow.
Your recipes are amazing. Everything I’ve tried has been a hit.” I hope this helps.
I just tried this recipe it came out great thank you for sharing ps:one of your biggest fans🥰
You’re welcome, Tamara! I’m so glad you enjoyed that!
Hi Natasha, can I use apples or peaches or pineapple with the same ingredients of the easy strawberry cake
Hi Omneya, Some of our readers have mentioned wanting to try this with peaches. I haven’t tested that myself. If you experiment, let me know how you liked the recipe.
Hi!
I made this strawberry cake today for a relative, she insisted that a take a piece home with me, got home😳😳 I tried a few bites!! I called her and told her that I wanted the cake back.
She said NO!
Cake is to die for
Haha oh no! That means you have to make more next time.
Love it 😍
I’m so glad you enjoyed it!
Awesome recipe! Did not last very long. (And only 2 of us) Thanks for the recipe
You’re welcome, Cary! I’m so glad you both enjoyed that!
The metric conversion says 2 cups for 250 gm, if I google it says 250 gm is 1 cup equivalent. How many cups do I use?
Hi Shweta, We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring, which should help.
Hi Natasha love your recipes. Fir thus cake it’s been baking for over 60 minutes. Still jiggly in the centre definitely not cooked. I’m still baking 5 minute intervals. Why do you think this happened?
Hi Genny, I would check your oven to make sure it is hot enough. It may need calibrating. Was anything else altered in the recipe? Are you using the same pan size?
Oops! I see the Metric button at the bottom of the recipe card. THANK YOU SO MUCH! How brilliant is that!
Glad you saw that! You are very welcome.
Greetings from Nova Scotia! So…to me “measure correctly” means to use a scale. My version of 2 cups of flour = 250g. Please can you confirm what you consider a cup of flour should weigh – in oz or grams is fine. Thanks so much, Natasha!
Hi MJ, the recipe can be converted to grams. While at the recipe card, click Metric and it will convert it. Hope that helps.
Natasha,
I noticed on the picture that the cake edges look a bit darker than the rest of the cake. I used to have the same problem when I would make a sharlotka and especially on my lemon blueberry cakes.
I started using Wilton’s Bake Even Strips and they help a lot!! The sides are soft and moist and the cake bakes more evenly!
Just wanted to share 🙂
Thank you so much for sharing that with me, Natalya.
Delicious!!! Have made it twice in 2 days for 2 different gatherings. With the oven we used today, the next time we will have to cover it with aluminum foil the last 10 minutes as at 50 minutes the toothpick wasn’t clean and we put it back in until it was ok inside (but the edges browned too much).
That’s so great! It sounds like you have a new favorite!
Did you try the aluminum foil hack? The same thin happened to me, it took way too long than 50 minutes with me and the edges are browning too much 🙁
What a lovely cake. Is it good the next day?
Hi Hilary. I have enjoyed this up to 3 days in the fridge after making it but it has never lasted longer than that.
I LOVE all of your recipes that I have tried so far! I like the way you have a picture of everything needed for the recipe and the explicit details that follow. Thanks for sharing!
Jan
Hello Jan, I am happy to hear that. Thank you so much for sharing that with us!
This was so delicious !
Only the strawberries at the top kinda burned or turned out so thin and dry they didnt add much flavour . I wonder if i should have placed the pan lower in the oven? This is also good with icijg sugar glaze on top
Anna, I would check if your oven is running hotter than usual. Sometimes they need to be calibrated. We like to keep our cake in the center of the oven.