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.
This post may contain affiliate links. Read my disclosure policy.
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
Made this twice over the weekend. Big hit. Pretty, delicious and easy. Thanks for this and all your recipes.
You’re welcome! I’m so happy you enjoyed it Maria 🙂
Would I double the ingredients for a 9×13 pan for the Easy Strawberry cake??
Hi Debbie, for a 9×13 baking dish, I would probably do 1 1/2 times the recipe or it will be a fairly skinny cake.
Thanks Natasha! I am making the entire lunch based on your recipes: two salads (avocado tuna & mango chicken) shrimp cakes as appetizers and strawberry cake for dessert…will let you know how all goes, ok? My mouth is watering as I write this…lol!
It sure does sound delicious! Please let me know what everyone thinks! 🙂
Absolutely!
Hi Natasha ! This cake looks yummy! Will it still be so if I make it tonight before a luncheon tomorrow ? Would I need to refrigerate the sauce and then bring to room temp before I drizzle? And, would i also need to refrigerate the cake or can I leave it out to cool overnight? Thanks so much, Lydia
Hi Lydia, 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. You could also refrigerate the sauce overnight and then drizzle right before serving.
Hi Natasha, thank you for ALL your recipes, but especially this recipe!! My family loves it! Your simply and down to earth cooking has me in the kitchen and loving it!
Question: Do you think I could bake this cake using a loaf pan instead of a spring form pan? My spring form pan doesn’t like me!
Hello Christine, I’m happy to hear how much you and your family are enjoying the recipes! I haven’t tried using a loaf pan but I think it’s worth an experiment. At least one reader reported great results in a loaf pan. They used 1 recipe for 1 loaf pan but I don’t have any details on changes in bake time. I would bake for the same amount of time and then do the toothpick test and continue baking longer if needed. You might need to shield it with foil if baking longer and it starts to darken on top. I hope that helps!
Hi, Natasha)
I made this cake for our family picnic) actually i made double batch)
Ohhhh, i gotta say that few people asked if its cheesecake) )
Love the fact it has loads of strawberries and comes out moist👌thank you for your foolproof recipes!
My pleasure Viktoriya! I’m glad to hear the recipe is such a hit. Thanks for sharing your excellent review with other readers!
Oh My God, this cake is amazing, the recipe is perfect, and the result delicious! It’s moist, it looks great and it’s really good even after three days. I used Green yogurt instead of the sour cream and it was great. I also made cupcakes and they were delicious. This cake reminds me of my mum’s cherry pie.
I’m happy to hear how much you love the recipe Amalia! Thanks for sharing your fantastic review!
how long did you bake the cupcakes?
I made this cake. My son and I just tried a piece. It is DELICIOUS!
I’m glad you both love the recipe Marie! Thanks for sharing your fantastic review!
Natasha can you make this cake with frozen strawberries?
Hi Fizza, 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 think it would be easy to substitute frozen for the sauce.
Thank you Natasha for this awesome recipe. I just baked this cake today. It came out so…….good!!!
It’s simple, beautiful and delicious! 🙂
You’re welcome! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your fantastic review!
Natasha, I made the Strawberry cake and I have to say it was delicious . It was so moist and almost like using a box mix. It did not last long , everyone wanted some of it. I’m going to make another one. I made Strawberry syrup by cooking down the Strawberries and blending with the sugar, I poured it over the cake. It was sooo good and moist. I’m going to try the Peach cake next.
Hello Donna! I’m glad to hear how much everyone enjoys the recipe. Thanks for following and sharing your outstanding review!
hi there, just came across this recipe looks amazing!! i have two questions though, 1) – would frozen strawberries work too?, and 2) what can i use as substitute for sour cream?
Hello! 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 think it would be easy to substitute frozen for the sauce. As for as a substitution for the sour cream, I have had readers report using greek yogurt with much success. I hope that helps!
Just made it, looks and smells delicious, have not tried it as yet!
I hope it tastes as good as it looks and smells!
Sooo delicious!!! (Especially when still warm!!) only thing I would do next time is spread the strawberries more throughout the layers because I loved that sweet taste of a strawberry with the cake! Thanks for the recipe! Was definitely a hit- can’t wait to try it with summer strawberries!!
You’re welcome Ulyana! I’m glad you love the recipe! Thanks for sharing your fantastic review!
Absolutely delicious 😋, which doesn’t surprise me. Every recipe I tried from you turned out delicious.
Thank you !!
P.S. Love your hair 😉
I’m glad to hear how much you’re enjoying the recipes! Thank YOU for following and sharing your sweet comments!
Do you have to have a springform pan for this cake? I’d love to make this but I don’t have one 😬
Hi Jessica, it would work in a regular cake pan if your walls are tall enough to accommodate the cake. I think it would overwhelm a cake pan less than 2″ tall on the walls.
I really like many things you make, but please dear, tie your hair back when you cook!
Hi Chris, I’m so glad you enjoy our recipes! Strangely enough, my videos do better when my hair is styled :). I cook for my family and not in a commercial kitchen and they have never complained. They see the food and they come running! 😉
Made this for a friend and of course had to make an extra for my family! Yum!!! So, so good! My husband, who doesn’t like strawberries loved it! Thanks
You’re welcome! I’m glad to hear the recipe is a hit with the whole family. Thanks for sharing your wonderful review with other readers!
Baked it two times. It’s delicious! Thanks for the recipe 🙂
My pleasure Inna! I’m glad you enjoy the recipe. Thanks for sharing!
Just made this, haven’t tried it yet, but my house smells like heaven!!
I hope you love the taste of it even more Sabrina!