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
Hello, I just made this for the first time. I was planning on freezing it. Have you tried freezing this cake before? If so did it turn out?
Hi Chasity, I haven’t tried freezing it, but here is what one of our readers said “Just for anyone asking about freezing. I tried it, and it wasn’t as good, the strawberries don’t freeze terribly well. It was still good, though.” hope this helps.
I wanted to send an update on my freezing experience with this cake. I actually had great results! The cake tasted wonderful and the fruit on the top didn’t look any different than before. I also wanted to point out that once you sprinkle the powder sugar top you don’t even see the strawberries. I would definitely freeze again! Saves time and taste the same as freshly baked!
I’m so glad that worked out Chasity! I know our readers will find this helpful! Thank you so much for sharing that with me!
I made this with an all purpose gluten free flour and received rave reviews from my coworkers. I just made it again and incorporated some blueberries. This is definitely on my faves list!!! I wish I could leave a picture of this beautiful dessert.
Hi Wanda, thank you for sharing that with us. Feel free to share some photos of your creation on our Facebook page or group next time. Glad you loved the recipe!
This is one my favorite recipes put there! It’s become somewhat of a custom for me to bake this cake for my friend’s birthday every year 🙂 This year, however, my friend has turned vegan. Can I replace the eggs with a mashed banana or some flax meal?
Hi AJ, great to hear that. I haven’t tried replacing the eggs with mashed banana or another substitute ingredient to advise. If you do an experiment, please share with us how it goes.
super yummy! but mine darken a bit, so ill probably lower my temperature next time round. it was a hit!
Hi Shila! I’m glad you enjoyed the taste! Some ovens may vary in temperature resulting in a needed adjustment.
I made this strawberry cake last night for dinner and it was fantastic. It was so easy and just as advertised, soft and delicious. I will definitely make it again.
Thanks for sharing that with us, Jeanette. I’m glad you enjoyed it!
Hi! I’m thinking of adding lemon zest to the batter, do you think it would be good?
That sounds delicious! I hope you love it!
I am attempting to make this gluten-free by using 1:1 replacement flour. But the batter is more like cookie dough than the batter in the video. Could barely make the sticky dough cover the top. Nervously waiting for the results..
Hi Andrea, I hope it all works out! gluten-free is not always a 1:1 substitution though with baking being such a science. One of my readers shared the following great review: “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 now.” Let me know if you experiment making this a gluten-free strawberry cake!
Just a question, when you add Parchment paper to the pan do you remove it before serving or do you just leave it? I never know what to do with it
Hi Liv, yes, I remove it! I hope you lobe this recipe!
Hi Natasha. Can I substitute the oil with greek yogurt. I want yo use greek yougurt instead of oil and sour cream.
Hi Jen, I havne’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha.
Can I substitute sour cream with a dairy free option? Maybe almond milk?
Hi Mahmoud, one of my readers tried this strawberry cake recipe dairy-free and wrote 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.” I hope that helps
Hi, what parchment paper do you use for the spring foam pan?
Hi Yelena, we use standard store-bought parchment paper that’s oven safe.
This looks delicious but I was wondering if I can replace one ingredient. Can I use almond flour with this cake?
Hi Claudia, I haven’t tested those substitutions to know if they would work well. If you do an experiment, please share with us how it goes.
I am very excited to try baking this cake.
I kept trying to read the readers’ comments. However, whenever an ad pops up on the bottom of the page, I am taken to the top of the page, which is quite frustrating. Ads don’t allow me to read the recipe or the comments without being bounced back to the top of the page. Please let me know how I could prevent this from happening. It happens when I try to read any of your recipes.
Hi Sara, thank you so much for letting me know. I don’t see the same thing happening on my end. Can you share what kind of device you are using (iPhone, desktop, iPad) and what browser you are seeing that happening in? The more details you could provide, the better it will be for tracking down whatever is happening with that.
Hi,
Thank you for your recipes they truly are good 😊.
Would the cake taste good with strawberry icing instead of the Syrup?
Hi Ruth, I’m not so sure how it would turn out as I haven’t tested that yet to advise.
I have made this cake couple of times for breakfast, work and family gatherings and I am always happy with the results. I am wondering if using other berries and fruit would give as good results?
So great to hear that, Eman. I haven’t tried other berries yet but I imagine that will work too!
if you like this one. try the blueberry one she links at the top of the page. its to DIE for. I’ve made it so many times and its been a hit every time. except with my boyfriend who doesnt like blueberries (but no one is perfect LOL) which is how i stumbled onto this strawberry one!
I just made this cake. It’s delicious 😋
Glad you loved it, Megan!
Hi Natasha!
I love all your recipes & I know that I can blindly trust all your creations ❤️ You are so so good!
Tried this strawberry cake & my guests and I fell in love with it! Now I have people asking me to make a pineapple version of this recipe for them.
Do you think if I replace the strawberries with canned pineapple, the recipe will work ? Or will it get dry as pineapple will have less moisture than fresh strawberries? Pls pls suggest!
Thank you 🙂 Your biggest fan ❤️
Hello Aishwarya, thank you for your good comments and feedback. I appreciate that. I haven’t tested it with canned pineapples yet to advise but I think it’s worth experimenting with. If you try that, please share with us how it goes!
My 7 year old daughter and I made this cake. It turned out amazing! Might be the best cake I’ve ever made! Very easy recipe to follow, but the end result is very elegant. Served with strawberry compote and vanilla ice cream. Can’t wait to make it again!
Love it, Nicole! Your comments just made my day. Thanks for your good comments and for taking the time to leave a review.
Delicious cake! Don’t leave out the sauce, it’s a game changer.
Love this recipe.
I totally agree, the sauce makes it very special and I’m glad you loved it!
Hi,This is Shanija fromUAE, I’ve tried this and it was really yummy..my family loved it…
Great to hear that, Shanija. Thank you for sharing that with us!
Turned out well and tasted delicious. I baked for 50 minutes and it got too dark on the bottom and sides so will reduce baking time. Sauce was fantastic!
Hi Helen, gosh, what a bummer — I haven’t had that experience with this cake. I recommend making sure the oven is calibrated and not running too hot. If you’re at a higher altitude, there may need to be adjustemnts.