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
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.