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.
This post may contain affiliate links. Read my disclosure policy.
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
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.