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
I have a question. Can I just chop all the strawberries and just add it to the batter?
Hi Naomi! I recommend following the recipe steps for the best outcome.
Im Sabeena from Mauritius. Tried today and it is extremely good. Wish i could send you a picture!!
Any recipe with cake with blueberries – not the ricotta one..
Hi Sabeena, you can find all of our recipes with blueberries HERE. I hope this helps!
Just made today. With fresh Massachusetts strawberries! It was delicious!
That’s so great, Laurie! I’m so happy you enjoyed this recipe!
Hi there, I’m in the middle of baking this at the moment! I’ve just taken it out of the oven after 55mins and most of the middle is still completely raw, I don’t know why 😔 I don’t know how long I should put it back in for..
Hi Oliva, this recipe should bake in 45-55 minutes. However, ovens vary in temperature, especially at different altitudes, and if a different sized pan was used. Was anything altered or changed with this recipe?
Just made the strawberry cake… after it cools how long can I keep it ? should I wrap it in plastic wrap keep it in the refrigerator etc? thank you
Hi Stuart, that would work. I hope you loved it!
I tried this recipe it came out very moist i didn’t know the reason.
I hope you loved it, Lara!
This is an excellent cake recipe. Easy to make and absolutely delicious. Don’t hesitate to give it a try. I used partially thawed frozen strawberries and it turned out very well.
I’m so glad you enjoyed it, Hilda! Thank you for your lovely review!
Hi,
Can I make this strawberry cake with strawberry sauce eggless?
Hi Laura, I haven’t tried using anything else other than eggs in this recipe.
I would love to see a strawberry cobbler recipe!
Thank you so much for that suggestion, Amy!
Can I use a hand mixer for the cake recipes I use?
Hi Amy, that may work but it will take more effort! I hope you love this recipe!
Hello! Can I make this cake in a smaller sized pan? Would it be good in a 6in?
Hi Kiki, I haven’t tried this in a smaller pan, you will likely need to adjust the recipe to fit a pan that much smaller 🙂
So happy I finally got around to making this cake. It is fabulous.
I’m so glad you finally tried it, Nancy! That’s so great!
great recipe! made it today,absolutely amazing, i would love to see an strawberry galette recipe
I’m so happy you enjoyed this cake. Thank you for sharing that with us, Amy!
Is it possible to do this recipe with cupcakes instead of the spring form pan?
Hi Erica, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Thinking about topping the first half of batter with strawberry crush. Would it work?
I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
Made this today. It’s delicious and easy! Does it need to refrigerated?
Hi Gail, 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.
Was a great recipe… turned out exactly like the picture … the sauce was heavenly! I used Low-fat Greek Yoghurt and it was a success! Thank You, Natasha… I am a big fan from Tehran!
Hi Karan, I’m so happy to hear that! Thank you so much for sharing that with me.
Hi Natasha, I made this with my 9 year old daughter, just to say we loved making it and we loved how it turned out, so delicious soft and full of flavor. Everyone at home loved it, we will be making it again and again. Thank you.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha,
I cannot find fresh strawberries, can I use frozen ones, and how please? Thanks for reply! 🙂
Hi Ioana, I haven’t tested the cake with frozen strawberries so I’m not sure how it would bake up, but it would be easy to substitute them in the strawberry sauce topping.
Recipe was easy to follow. Cake wasn’t very sweet at all, was midair, light and fluffy. I omitted the sauce.
Hi Beena, we don’t like overly sweet cakes but the sauce definitely makes it sweeter.