Easy Strawberry Cake with Strawberry Sauce (VIDEO)
Easy Strawberry Cake with a soft and moist crumb and bursting with fresh strawberry flavor. One of our all-time favorite strawberry recipes.
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I hope this Easy Strawberry Cake becomes a new favorite for you. Fresh strawberries add incredible flavor to desserts, like our No-Bake Cheesecake, this popular Strawberry Pretzel Salad, or Mini Strawberry Cheesecakes.
Strawberry Cake Video:
Wait until you try the super simple strawberry sauce. It will make you want to lick your plate – it’s just THAT good! You will add it to your regular rotation for Dutch Baby Pancakes, waffles, Crepes, as a dip for soft French Bread.
Easy 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 5 recipes on our blog.
Strawberry Cake 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. Add sugar to taste if you have very sweet or very tart strawberries.
Tools you will need
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.
Our Best Baking Tips
- Use room temperature eggs – To bring eggs to room temperature quickly, place cold eggs into a bowl of warm water (not hot) for 5-7 minutes, then dry with paper towels and use 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 correctly.
More Easy Cakes
If you love easy cakes like this strawberry cake don’t miss these easy, one-pan cakes that don’t require any frosting:
Common Questions:
Yes! You can substitute sour cream with a plain Greek yogurt. Whole milk Greek yogurt will yield the best results.
You can substitute a different berry or even sliced stone fruit. See our list of “Easy Cakes” below for inspiration.
This works best as a single layer because it is a heavier cake. For a layered cake, we recommend our 2-Layer Strawberry 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, you will need to bake a little longer or until a toothpick comes out clean. If you experiment with various sizes, please let me know in the comments.
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 Strawberry Recipes:
- Strawberries Romanoff in Grand Marnier and cream
- Strawberry Sauce – the perfect topping for breakfast or dessert
- Panna Cotta with Berry Sauce is a crowd-pleasing party favorite
- Strawberry Shortcake – an easy, well-loved classic
- Strawberry Scones – billowy soft and loaded with strawberries
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:
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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:
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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.
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Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
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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.
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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.
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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:
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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.
Recipe Notes
*To measure flour correctly: spoon flour into dry ingredients measuring cup and scrape off the top with a straight edge.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
It turned out great, I substitute sour cream for low fat natural yogurt . I added a little bit too much oil I guess by mistake, the cake is still soft but moister . I am living alone so I am gonna ask my friends to come around and have a piece! this was my first ever cake baking experience, thanks for the easy recipe !
You’re welcome Jasmine! I’m so happy you enjoyed that!
I have a party on Friday afternoon. Can I cook this the day before and will it be okay to stay out or should the cake go into the refrigerator?
Hi Debbie, 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 after making it but it has never lasted longer than that.
I tried this once and it was a hit at our home. I would like to try adding frosting to it. What flavor would you recommend? TIA
Hi Kothai, One of our readers mentioned a cream cheese frosting and I think that would be very tasty to add a cream cheese frosting. If you want a slightly firmer frosting that can pipe easily, I would suggest our vanilla cupcake frosting recipe.
Mixed up well but getting very dark coloured on top. I think maybe I should have used vegetable oil instead of olive oil.
Still not cooked through and it’s 55 minutes.
Be interesting to see how it tastes !
That’s possibly what caused it. Please share with us how you liked it!
I just made this strawberry cake/sharlotka. It looked and tasted perfect. Everybody loved it. This one is definitely a keeper. Thanks a lot, Natasha!
Sounds like you found a new favorite Sveta!
I made this strawberry cake a few days ago and my family loved it. More importantly, my 95 year old aunt loved it and was able to chew it with ease (that is often a problem for her). Because I did not have enough strawberries, I omitted the sauce and substituted whipped cream. That sauce looks so good, though. Next time.
I gave this 5 stars. I don’t know why it showed up as just 3 stars in my review above.
I’m so glad you enjoyed this recipe. Thank you for that wonderful review!
This is the best cake with strawberries! Not a biscuit and also not a fluffy cake. With some pieces of berries baked in it, it was perfect. It reminded me of a French Cake.
That’s just awesome! Thank you for sharing that with me!
I’ve tried out this recipe and my Mom loved it. It is soft and flavors are just perfect. Thank you for sharing this lovely recipe. Please can you also make a video for 12 nos of chocolate cupcake as well.
Good Luck Natasha..You are awesome☺
Thanks for your great comments and suggestion, Sarani!
I gave it a five star rating because I haven’t tasted it yet. I used cake flour instead of AP. I did not have a spring pan, so I used a 9 in baking vessel. The cake looked and smelled wonderful. However, it took a long time to cook, hence making it very dark. Do you think using cake flour created a wet batter.
Hi Jan, that is possible! It is hard to say when substitutions are made but I’m happy to troubleshoot. Also, have you read our post on measuring? That can help determine if it has to do with the ingredients.
This cake is absolutely delicious and so easy to make.
I’m so glad you enjoyed that Ann!
Hi Natasha, can I make it using apples, cinnamon and walnuts?
Thanks!
Hi Rawan, I haven’t tried that yet to advise. If you will do an experiment, please share with us how it goes.
It’s good, but I had to turn up the temp and bake it for an additional 20 min
On second thought, I got a chance now to actually enjoy the cake sitting down rather than just a quick bite to test it, and it was definitely worth it. The problem is probably just my oven. So good!
Hi Hailey, thank you for sharing that feedback with us. I recommend checking your oven temp just in case. If your oven is not calibrated that could be the culprit.
Made this for July 4th. Loved it. Family loved it too. Thank you.
That’s so great! Happy 4th of July!
Would I be able to substitute flour with almond flour? And sugar with stevia? Making it keto friendly?
Hi Adrienne, I haven’t tested those substitutions to know if it would work well.
Would an 8in springform pan work? Would I need to change any of the instructions?
Hi Alicia, I worry this will overflow the pan but it may work if the pan is tall enough.
I did this with an 8” pan 4” high and worked very well!
How long does the strawberry glaze lasts?
Hi Filomena, we use the sauce up within a few days so I haven’t it tried it beyond that but it should be good for at least 3-5 days.
Can you use frozen strawberries?
Hi Aria, I haven’t tested it with frozen strawberries so I’m not 100% sure. If I were to try, I would thaw in the refrigerated and drain well before adding them, maybe toss them with 1 Tbsp of corn starch to keep them from being too juicy. I do however think it would be easy to substitute frozen for the sauce.
This cake was great, and oh so easy to make. It wasn’t super sweet, but rather kind of light, which was perfect. I decided to not add the powdered sugar, but did opt to add a dollop of homemade whipped cream on top. Extra, I know, but also so Yummy! Oh, and that strawberry sauce… you’ll be licking the plate.
I ‘m so happy you enjoyed this recipe BreAnna!
Thank you Natasha for this gorgeous and super simple cake, we love it. One question how do I keep the strawberry color to stay. The strawberries inside the cake always turn almost blue, yours looks so red and luscious
Hi, I haven’t had the strawberries turn blue but they can darken if using frozen berries or if you are blending them with another fruit.
Made this cake substituting strawberries with Mangoes along with mango sauce . It turned out fab , rest of the ingredients were the same.
Thank you for your wonderful recipes!
That is awesome! I am so glad that worked well.
Made this cake 3 times this month. Husband and kids love loved it.Thanks for the recipe
You’re so welcome, Martha. Thank you for your excellent review!
Hi there. would you recommend doubling this recipe?
Hi Dina, I haven’t tried that but I imagine it would work as long as you add ingredients in the order they are listed and then either bake in a pan that is twice the size in width or divide evenly into 2 pans and bake them together. It may require more bake time if it’s doubled.
Hi Natasha,
I do not have a springform pan. Can I use a 10 x 2 round baking pan? Thanks
Hi Connie, that may work but it will be hard to get the cake out of the pan. If you experiment please let me know how you like it
Hi Natasha I just want say that cake comes out delicioussssss😊I made for Father’s Day everyone loved it Thankyou for your amazing recipes😘 .
I have one request for you please can you make easy Black Forest cake without using any alcohol I know if you make it and your recipes never failed pleaseeeee
Nice! Thank you so much for your great feedback. Here’s my Black Forest cake recipe.
Hi Natasha,
My son and I made this cake yesterday for our Father’s Day lunch, and it was absolutely delicious. It was a big hit and we’ll definitely make it a lot this summer!
Thanks so much and we look forward to making many more of your recipes, have a great day!
Hello Joy, it’s so great to hear that you loved it. Thank you so much for sharing!
Can you use frozen strawberries?
Hi Aria, I haven’t tested it with frozen strawberries so I’m not 100% sure. If I were to try, I would thaw in the refrigerated and drain well before adding them, maybe toss them with 1 Tbsp of corn starch to keep them from being too juicy. I do however think it would be easy to substitute frozen for the sauce.
Hi Natasha, I’m planing to make the cake tomorrow but just realise that I don’t have the sour cream nor light oil. Can I use the buttermilk and melted butter or olive oil instead? If so, how much of these should I use?
Thank you Natasha
Hi Svitlana, you can substitute the sour cream by using Plain Greek Yogurt. You can also use vegetable oil.
Thanks Natasha for quick reply, got these, will make now. Will let you know how it turned out 😊
Svitlana xx
Sounds great!
I made this recipe yesterday and it was so good! Plus, it was so easy to make! It was a huge hit and it was all gone : )
Super! Thanks for sharing that with us, Kaylin. We appreciate your good feedback.
I used half the sugar, whisked by hand (Just be sure that the sugar is fully dissolved into the eggs before proceeding.), and used a 9×9 pan. I sprinkled the top with coarse sugar instead of making a sauce. I liked the crunchy edge bits and the cake itself, but the berries were not great. I’ve come to the conclusion that I just don’t like cooked strawberries, so will try this with other summer fruit sometime.
Thanks for your feedback and for sharing that with us, Alyssa!
How long will this cake and sauce stay fresh? Thanks
Hi Ellen, 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 after making it but it has never lasted longer than that.
Wondering if rhubarb could be used in the cake instead of strawberries?
Hi Sonia, to be honest, I don’t have much experience with rhubarb – it was just one of those things we never ate growing up so I haven’t tested that. If you experiment, let me know how it goes.
Going to make this cake for sure, I have cake flour is there a difference between that and all purpose flour? Is it ok to use? Made a few of your dishes and they all came out great!!! Keep the recipes coming!!!! Love them !
Hi Jackie, cake flour produces a lighter and airier cake and should typically only be used when specifically called for in a recipe. The weight of the strawberries might weigh down a cake with cake flour since it has a lighter crumb.
made this cake last night, it was delicious. thank you for such a wonderful recipe.
You’re welcome! I’m so happy you enjoyed it!
Loved it! Its perfect for summer time! Do I put it in the fridge or can I leave it out covered? Thank you!
Hi Kay, you could leave it at room temperature covered overnight, but refrigerate if keeping longer. I would definitely refrigerate the sauce though.
i tried the cake it became dense instead of being fluffy. i used greek yoghurt instead of sour cream. what mistake i am doing?
Hi Ratna, It could also be due to over-mixing the batter. I have found that over-mixing produces a denser cake
This cake is perfectly sweetened and the sour cream really keeps it so nicely moist, and it has such a satisfying “weight” to the cake that it is quite filling, even after one piece. I made mine in a square 9×9 pan and it was done in 45 min. I added lemon zest and it was so yummy! Thank you for this recipe!
That is awesome! Thank you so much for your comments, Mary Elise.
I have now made this recipe using Kefir milk and although it was already delicious it has added an extra layer of creaminess. My family loved it.
Nice! Thank you so much for sharing that with us.
I made this cake yesterday, was so disappointed. I will not make again, It came out of the oven looking perfect. The taste of the cake is not good.
Hi Debra, this is a well-loved cake on our site. Consider if you used any substitutions in the recipe which could change the flavor. Also, this isn’t an overly sweet cake so if you prefer sweeter, dusting the powdered sugar and serving with strawberry sauce adds just the right amount of sweetness.
I feel i cant even try .no butter no cake for me!
I cannot imagine baking a cake with oil, oh my
i melted butter and substituted it worked fine
I’ve made many cakes with oil instead of butter and they turn out just fine! My favourite chocolate cake recipe, is the moistest cake I’ve ever had!
Hi, Natasha!
When should the sauce be used? I plan to make the cake the night before I serve it to my family. Should I pour on the sauce once I take it out of the oven while it is still warm, once it’s cooled, or right before serving?
Hi Victoria, we add it once it is cooled but you can also add it before serving based on your personal preference.
Made your strawberry cake in spring pan for Memorial Day and it was luscious. So appropriate for the celebration.
Now I can’t wait to make the lemon blueberry one.
Thanks for sharing and I hope you love every recipe that you try!
Made your strawberry cake in spring pan for Memorial Day and it was luscious. So appropriate for the celebration.
Now I can’t wait to make the lemon blueberry one.
I made this cake for Memorial Day. I changed it somewhat. I added some blueberries to the first layer along with the chopped strawberries. I also added a 1/2 tsp of lemon zest and I sprinkled 2 tablespoons of sugar on the top of the cake before baking. This is much like my favorite cake, the olive oil cake from Cook’s Illustrated so I felt ok about making some slight changes. It was delicious and so pretty. Thank you, Natasha!
That sounds so delicious and lovely. I hope you all enjoyed it!
I made this cake yesterday. Everyone loved it. Even though I accidentally left out the oil. Everyone e said that they wouldn’t change a thing. So now it’s also a low fat cake!
That’s just awesome! I’m so glad you enjoyed this recipe Barb!
I made this cake twice. Both times it came out perfectly. When guests ask for another piece you know it’s delicious. I didn’t make the sauce the second time and I think it really doesn’t need it. Now I am going to make your peach cake recipe. Thank you so much for your recipes.
So great to hear that it came out wonderful! Thanks for your excellent feedback, Mattie. I hope you love every recipe that you try.
I “KonMari”-ed myself out of a springform pan, so used my Teflon angel food cake pan, lined with parchment be paper, cake came out well. If I was serving it at a party, I might fill the hole in the center of the cake with fresh strawberries. Very tasty, making it next for a co-worker’s birthday. Thank you, Natasha! I looked at many recipes and watched many videos, your cake seemed healthier and simpler than the others. So glad the video and recipe was specific about beating the eggs and sugar, very important!
That’s a great idea! Thank you so much for sharing that with me!
Love your recipes! Easy and simple! Going to try this one tomorrow… Can I use cream n mascarpone cheese instead of sour cream? I have some left over from your no bake cheese cake that I made a few days earlier so wanted to utilize that
Thank you, Pearl. I haven’t tried mascarpone yet but you can substitute sour cream with plain Greek yogurt. Whole milk Greek yogurt will yield the best results.
For a dairy-free version, one of my readers shared the following helpful review: “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.
Thanks! Made it today with the yoghurt instead of cream and it was great. Did not need make the sauce as the cake was moist enough by itself!!! 🍰👌
That is awesome Pearl. Thank you for sharing and for giving this recipe a good feedback!
Have a surplus of strawberries and like the idea of the cake but there are only two of us in the household. Does the cake freeze if portioned.
Thank you.
Hi James, I haven’t tried freezing so I’m not sure if it would hold up well or discolor.
The absolute BEST thing about your recipes is that you include the quantities withing the instructions. And the thing that is even better is that your recipies are so simple … cannot thank you enough.
So me who has NEVER baked a cake and only loves chocolate cake tried this out and the love I got from my family was unbelievable.
THANKYOU!!
Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired reading your review. I’m all smiles
Forgot to mentio, I only used powdered sugar – did not have enoughvstrawberries for the sauce. No one thought any thing was missing.
That’s just awesome! Thank you for sharing that!
Delicious and easy! I take my baked goods to work and always risk new recipes w/o a try-out. This is now a fav! As hospital workers, we need the love – this provides it! Thanks!
I’m so happy to know that you enjoyed this recipe, Nancy. Thank you so much for everything that you are doing to help with what is happening. Take care always and stay safe!
This cake is divine although my strawberries weren’t quite ripe. I used Greek yogurt instead of sour cream and it was really moist and delicious even after two days!
I’m so glad you enjoyed it!
Lol..my batter looks like a science experiment. The batter is bubbly….I can hear it fizz.
Could you have possibly used baking soda instead of baking powder? Baking soda would cause that reaction and it is 4x stronger than baking powder.
HI, followed the recipe, delicious case but the top strawberries did not remain on the surface and merged with the cake. What did I do wrong?
Hi Anya, I usually add the topping before serving so the top doesn’t become discolored and it lasts longer that way.
I am making a similar cake just with less flower, one egg more and Greek yoguhrt instead of sour cream. Playing with different fruits each time. I am baking your cake for the first time as I write a comment.
Thank you so much for sharing that with me! I hope you love this recipe!
Hii can I bake this cake with mangoes nd put mangoes on the top like you have to strawberry will it work that ways
Hi Juhi, I haven’t tried mangoes yet to advise. If you want to do an experiment, please share with us how you liked it.
Just made this cake and it was awesome!! Big hit in my house. Thank you
You’re welcome! I’m so happy you enjoyed it!
Just want to say this the family’s go to cake. Everyone loves it. Next favorite is the is the blueberry lemon bake. Thanks!
Love your two favorite cakes too! Thanks for sharing that with us.
This is amazing! I have a 10″ springform pan so I made it 50% larger recipe. Today I doubled it,except the strawberries. It is a winner!
Yay so great to hear that, Amy!
I made this with not the ripest strawberries, and it is still delicious! I like that the recipe uses basics and isn’t complicated. My German husband and I both think it tastes a lot like German Kuchen!
So glad to hear that you and your husband loved this recipe, Patti. Thanks for giving this a wonderful feedback!
Hi Natasha, just wondering if I can use Pamela’s baking flour mix and/or almond flour instead of regular flour.
Hi Adelina, I haven’t tested that specific flour to advise. If you experiment, let me know how you liked the recipe
Just made this with strawberries that were nearing the end of their days in my fridge and it was awesome! So easy, light, and delicious. Not too sweet. Will definitely be making this again this summer. Would make a great hostess gift or backyard BBQ dessert!
I’m so happy you enjoyed that, Nina. Thank you for sharing that with us!
I just made this for Easter today. It’s delicious.
Thanks for sharing and for giving great feedback, Jessica.
Hi Natasha
I love your recipes.
May i use whole milk instead of sour cream?
Hi, I haven’t tried that substitution but I would be concerned that it would make the batter too thin.
This was so good ❤️ will definitely make it again. Thank you
I’m glad you loved this Pam. Happy cooking!
Does it need to be refrigerated?
Hi Debbie, you could leave it at room temperature covered overnight, but refrigerate if keeping longer. I would definitely refrigerate the sauce though.
Did you say that you can replace sour cream for greek yoghurt the strawberry cake recipe also what is all purpose flour, I live in Australia? thank you
HI Jan, all-purpose flour is a general baking flour. Also, several of my readers reported great results using Greek yogurt. I imagine it would work better with a Greek yogurt that had some fat in it versus fat free.
Yummy!
I used fresh raspberries and it came out great!
So nice to know that and thanks for sharing that with us.
I used rasberries too instead of strawberries.
Thank you for sharing that with us!
I love your recipies!!!
Awww that’s the best! Thank you so much for sharing that with me!
Hi can I make pin holes on top of cake n pour sauce over
Hi Linda, we haven’t found a need to make those since it is pretty absorbent but if you do experiment I would like to know how you like that.
I don’t have(I can’t find any flour) flour but I do have a Vanilla cake box and Bisquick. Which one do you recommend to use for this recipe.
Hi Monica, I haven’t tried it with either of those to advise. If you experiment, let me know how you liked the recipe.
Hello, I have seen many of your videos they look delicious, and l wanted to make some. I got bread flower and I don’t know if that one can work for any tipe of bread or maybe cakes. There are different types of flour. Can you help me up understand the differences between flours, and their uses?
Hello Jessica, you may also check out this article that I found online on the Different Types of Flour I hope that helps!.
Great as always!! Natasha your recipes are amazing
You’re welcome! I’m so happy you enjoyed it, Maryana!
Great recipe! My family loved it❤️
So happy that your family loved this recipe! Thanks for your great review.
Would it be possible to use frozen strawberries?
Hi Joan, I haven’t tested it with frozen strawberries so I’m not 100% sure. If I were to try, I would thaw in the refrigerator and drain well before adding them, maybe toss them with 1 Tbsp of corn starch to keep them from being too juicy. I do however think it would be easy to substitute frozen for the sauce.
Did you try it with frozen strawberries, Joan? I am wondering the same thing, not venturing out much yet for fresh produce.
Hi Xenia, I haven’t tested it with frozen strawberries so I’m not 100% sure. If I were to try, I would thaw in the refrigerated and drain well before adding them, maybe toss them with 1 Tbsp of corn starch to keep them from being too juicy. I do however think it would be easy to substitute frozen for the sauce.
Thanks Natasha…you’ve added a lift to my day. A much needed smile to this worrisome time in our country.
Can’t wait for strawberry season to make our delicious cake!
Aww, thank you for that thoughtful comment! This is one of my favorite cakes. Thank you for stopping by Ruth.
This cake is amazing! Thank you Natasha for your delicious recipes! One question can we freeze any leftover? Thanks
Thank you for your great review, Nadine. 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.
Would this work with canned peaches?
I haven’t tried that yet to advise but I imagine it should also work. Please share with us how it goes if you do an experiment.
I did use canned peaches, turned out as good as with strawberries! Thank you for a great recipe😁
Awesome! Thank you for updating us.
Can I substitute flour with gluten free flour with the strawberry cake?
Hi Stella, 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!
Hi ,
I Don’t have a springform pan. What can I use in place of one
Hi Mary, 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. If you experiment with another pan I’d love to know how you like that.
I don’t have a springform pan either but really wanted to mke this cake. I ended up using a 2 quart glass casserole dish. It actually came out really good. My dish is clear so i will serve out of the dish. It did take a little longer, I was right at 60 minutes baking time.
Thank you so much for sharing that with me.
hey umm… my cake batter turned out like really really soft cookie dough
i dont know what happened
Hi Katherine, I haven’t had that happen but I am happy to help troubleshoot. Was anything changed in the recipe? Any substitutions or modifications? Also, it may help to review this article on how to measure since we use these techniques. I hope that helps!
Kindly share eggless recipe of strawberry deserts n cakes
Thank you for that suggestions Ambika.
Hello. I use Bob’s Red Mill egg replacement in some recipes. It worked great for me with this recipe and I’ve made it with strawberries twice and blueberries once. All times it rose up and kept its shape. No sagging in the middle if you cool it down slowly.
Thank you for sharing that with us.
Wonderfull, I love it!! We are having it without the sauce and it is delicious. Thanks for sharing this lovely recipe.
Greetings from Switzerland!
Silvia
You’re welcome. So glad that you enjoyed this recipe. Thanks for the great review!
Hi Natasha! My son loves watching your videos, you are so much fun, and your recipes are impecable 🙂
Questions: can I use frozen strawberries? If yes, should I thaw them first and slightly cover them in some flour? I have a bag with organic diced frozen strawberries, as they are not yet in season (not the organic ones I mean). Also, if i want to cut down the sugar, how much should I cut without interfering with the chemistry of the cake? Thank you so much!
I haven’t tested it with frozen strawberries so I’m not 100% sure. If I were to try, I would thaw in the refrigerated and drain well before adding them, maybe toss them with 1 Tbsp of corn starch to keep them from being too juicy. I do however think it would be easy to substitute frozen for the sauce.