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 made this again and again and again since discovering the recipe a couple of years ago. For a slightly healthier cake I’ve switched out for coconut sugar and I’ve added some chia seeds at times. Whatever you add, it is an amazing base recipe. Adding rhubarb is my favorite.
Just baked this cake a few days ago and it was an instant hit! Moist and not too sweet. Thank you for this lovely recipe.
I’m so happy you enjoyed it! Thank you for the feedback.
I’ve now baked this cake three times in a two-week period. Took it to my Cul de sac 4th of July gathering, and it was the only dessert completely gone. It is so easy to prepare and delicious! My new favorite cake to take to gatherings.
Best strawberry cake I have ever made– simple, fresh, and my guests loved it. Thanks for such a wonderful recipe!
This is delicious! Made it exactly like recipe, including the strawberry sauce. THEN I made a Mascarpone whipped cream to top the slice of cake! Yummmy
That sounds amazing, Martha!
I have frozen cherry plums, can I use them for this?
Looooove your recipes 💜
Hi Kirsten! I’m glad you’re loving the recipes. I have not tested that to advise. Also- fresh fruit (strawberries) are preferred for the cake. The sauce works well with frozen fruit.
I made it today but my batter was very thick !!! why? it is in the oven smells good wait and see
Hi Gloria, the batter is fairly thick – did yours look the same as the video batter? If not, I wonder if something may have bene mis-measured. Check out our post on how to measure ingredients for baking which will give you more consistent results every time.
We love the easy Strawberry cake
But how far ahead can I make it
Hi Patricia, You can store the cake sponge at room temperature for 1-2 days in an air tight container. Or you can refrigerate/freeze for longer.
I’ve made this cake more than once, and its definitely one of my favorites! Natasha’s recipes use great ingredients, are delicious, and not too hard to make.
Thank you for sharing that with us! This cake is one of our favorites too and I’m glad you love it!
Made this just as the recipe states. SO delicious and light. My husband wouldnt let me bring it to work for co-workers, lol. I bake alot of your recipes and co-workers appreciate it!
We added the strawberry sauce and some canned whipped topping. We also love your lemon cheesecake, i made recently. That also DIDN’T go to co workers, lol. But it did go to my daughter and her family. Can’t say enough of your wonderful recipes. Thank you!
You’re so welcome, Penny! I’m so happy this was a hit!
hi natasha! my 12 year old brother actually found this recipe a while back and now bakes it on the regular, as do i. it’s a total hit with family and friends, and there are never any leftovers to enjoy later, not even crumbs. i forgot that mother’s day is in a few hours here, the grocery store is closed, and i only have frozen strawberries at hand. have you experimented with them, or would you have any advice as to how to incorporate them in the cake instead of fresh ones? much thanks!
Hi Noorie, I’nm so glad this was a hit! You can use frozen strawberries for the sauce but fresh strawberries are preferred for the cake.
This was excellent! I used light sour cream to reduce calories and it was still fabulous and looked like I had slaved over it, but not so! I will definitely be making this again!
Hello Sarah! Nice to know that it was a success! Thank you for sharing about using light sour cream, that is helpful!
This cake was so good! Loved it! Just wondering the strawberry sauce…should it be refrigerated afterwards?
Hi Rejani, it will hold well for a few days. I’m so glad you loved this recipe.
It was super easy to make and tasted yummy! We loved it! Don’t skip the syrup!
Does cake need to be refrigerated after baking until it is served? you leftovers need to be refrigerated, or can it be stored at room temperature?
Hi Luanne! You can store the cake sponge at room temperature for 1-2 days in an air tight container. Or you can refrigerate/freeze for longer.
Hi Natasha wondering if I could use raspberries in place of strawberries. Thanks
Hi Joanne, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I’m trying to make this with a sugar substitute like monk fruit, will it bake ok?
Hi Edi! I haven’t experimented using any other kind of sweetener so I can’t really advise on that. Let us know how it turns out if you experiment.
Can I use a normal 9″ cake pan for this cake?
Hi Ramsey! I recommend a springform because it’s a little taller than most regular cake pans and it’s fairly heavy so it’s a little tougher to remove from a regular pan.
I have made several of your recipes. My family loves them! Easy delicious recipes!
This cake was easy to make, light, and delicious, also the strawberry syrup.
Hi Natasha,
Love your recipes. Can I use butter instead of oil for this recipe and if so, how much butter should I use?
Thank you in advance for your time.
Suhana
Hi Suhana! Oil really provides the best results in this type of cake, it adds more moisture.
One of my viewers reported making this with butter and enjoyed it.
I plan on making this for Easter, but worried my berries won’t last that long. Has anyone Frozen the cake?
Hi Desiree! Here is this comment from one of my viewers regarding freezing the 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 Made this récipe so Many times, it’s everybody’s favourite! But Now i can’t eat gluten anymore. Do yo know how much premix gluten free should I use? I read you put somethibg about ir, but didn’t understand