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
Hi there! Do you think this cake would be good if I made it the day before I needed it? If so, what’s the best way to store it?
Hi Nikki, I think the strawberries look and taste the best the same day it is made. It would be safe to leave it covered at room temperature overnight but if you are storing it longer than that, I would refrigerate.
Hi- Will it still work if I sub in almond flour and a sugar substitute such as Stevia? Thanks!
I haven’t experimented using any other kind of sweetener so I can’t really advise on that, but one reader wrote:
“Also tried GF with sweet sorghum flour and almond meal flour with 1 tsp. Xanthum gum. Unbelievably good! It was gone in no time. Need to make two next week” I hope that is helpful to you!
I made this cake yesterday, I used whole wheat flour and brown sugar, was soooo good!!!!! My family loved it!!!
Thank you Natasha, your recipes are awesome!!!
You’re welcome Cristina! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing 🙂
My soon to be 4 year old wants a strawberry cake for her birthday. I wanted to try your recipe ; however, the darling is adamant that there be no large chunks of strawberries in it. Do you think if I pureed the fresh strawberries and mixed them in the batter it would be too wet?
Hi Stephanie, I have not tried that so I can’t say for sure, but I think it would break the consistency of the cake and it would probably end up dense – that is my guess. Have you seen our other strawberry cake – it’s not as easy as this one but it has pureed strawberries between layers. Maybe that would work for this cake – to cut it in half and put strawberry puree between layers?
“Don’t even make the cake without it” (the glaze) lol. You’re funny and creative in your videos.
LOL, thanks Alena! I’m glad you enjoy the videos as much as we like making them!
This turned out delicious, just like every recipe Natasha has! My 8 yr old son took charge on this cake and did a great job, in fact it came out so good and we ate it so fast that the next day he made another one with his sister. Yummy and less time in the kitchen for this mama!
I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review Natalie!
Can u use frozen strawberries 🍓 ? I froze a lot of fresh strawberries earlier. Would I need to alter the recipe??
Linda
Hi Linda, I haven’t tried frozen strawberries inside this cake so I can’t say for sure how it would affect the texture or if they would be too wet. You might need to toss them in some flour and be sure they are very well drained. Again, I haven’t tested that so I can’t say fore sure. You could definitely use frozen for the strawberry sauce since they are just blended there.
Can we make cupcakes with this recipe? Thanks!!!
Hi Glenda, I haven’t tried as cupcakes but one of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking until a toothpick comes out clean of wet batter. I hope that helps!
Made this cake the other day..it was sooo delicious! I added apples to one half (i have a very picky toddler). I also subsituted sour cream with greek yogurt since thats all i had. Turned out great! Thanks Natasha for another great recipe!
You’re welcome Vika! I’m glad your family enjoys the recipe! Thanks for sharing your great review with other readers!
I made this, it is now my family favorite. Came out perfect and the sauce just takes it over the top. Thank you!
You’re welcome Linda! I’m glad to hear your family enjoys the recipe as much as mine does!e Thanks for sharing your great review!
Hi Natasha, I baked this delicious cake but I used peaches , I add sliced peach on top and sprinkle with little sugar. DAMMMM!!!.
AGAIN your recipes are perfects.
YUM! That sounds delicious! I’m glad you enjoy the recipe! Thanks for sharing your review with other readers!
Thank you so much for this recipe, Natasha! My 4y.o. daughter who is usually not into cakes asked for an additional piece. It’s delicious!!!
You’re welcome Kristina! I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review!
Natasha- Where did you get this cute jar for the sauce? I need one. Thank you.
Hi Tatyana, I believe that was from Fred Meyer. It has been awhile since I purchased it. I’m not sure if they still carry it or not.
Hi Natasha, can i use unbleached all-purpose flour ? . Thanks
Hi Marimar, yes that is the kind I used 🙂
Can you use self rising flour and leave out the baking powder and salt. Most cakes call for plain flour;but, I never buy plain!
Looks delicious!
Hi Joy, I honestly haven’t tried making this strawberry cake with self rising flour so I can’t advise on that. I wish I could be more helpful.
This is one delicious cake. I found that there was enough sauce…Just wanted to let you know that this is the second weekend in a row that I am making it. Would it work with other fruit? Such as peaches which are in season currently??? How about raspberries? Thank you so much for this and other great recipes.
I’m glad you like the strawberry cake. I haven’t tried using peaches or raspberries but it works great with blueberries. Click here for the recipe.
Hi Natasha: just wanted to let you know that I made the cake with peaches, and it turned out wonderful. I used 3 good size peaches for the cake and 3 for the sauce. I added 1/2 cup sugar and some cinnamon. Well, it turned out delicious. Th reason I didn’t use the peach cake is because I had a lot of peaches from CO western slope and bought an entire case for a fundraiser. This is a great basic cake recipe.
I’m glad you enjoyed it! Thanks for sharing your great review with other readers!
What if I wanted to make these in cupcake form ? How long would I bake for?
I haven’t tried as cupckaes but it’s on my to-do list. One of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking until a toothpick comes out clean of wet batter. I hope that helps!
Hi Natasha,
How does this do if I bake a day before serving? (I wouldn’t add the powder sugar/sauce until I serve, just baking the cake ahead of time.) Would it be better left out on the counter or in the fridge? Or better just served fresh out the oven?
Hi Felicia, I think the strawberries look and taste the best the same day it is made. It would be safe to leave it covered at room temperature overnight but if you are storing it longer than that, I would refrigerate.
Your recipes are great😍
Thank you Diane! I’m glad you enjoy them! 🙂
This was easy and delicious, sauce was easy and tasty.thanks
You’re welcome Nicola! I’m glad you like it! Thanks for sharing your great review!
I bought some fabulous local strawberries at the farm stand yesterday and decided to bake this up for our anniversary! It was delish! Great texture, not too sweet. Perfect with that strawberry sauce and a puff of fresh whipped cream! Thanks for a wonderful recipe. I’m definitely trying this with peaches, next.
By the way, my sister works with your sister, Svetlana. That’s how I discovered your blog. I’ve enjoyed making many of your recipes! 🙂
Oh my goodness, small world!! Welcome to my blog and I’m so glad you enjoyed the recipe 🙂
Hi: I was wondering about peaches…now that they are in season it would be great to use them for this delicious cake. If you have used them, would you let me know it turned out?? Thanks. Wonder about how many for the cake and then sauce. It must be tasty. Thank you…
Hi, the instructions in our peach cake should help – I highly recommend this one for peaches by the way 🙂
Hi I tried your recipe today and after step 5 my mix turned very hard like dough. Any reason why it would do this? Iv previously done the same recipe with the blueberry lemon cake and had great results. Thanks
Hi Diala, did you maybe change the order of ingredients while adding them? I have done that with a cake in the past and the dough consistency completely changed by adding ingredients in the wrong order even though the overall ingredients in the dough were all the same. I hope that helps!