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 asked you a couple of weeks ago about how many portions the cakes cut into as I make desserts for an old people’s group. The cake went down brilliantly. I usually have a few portions left as there are two of us make desserts but the strawberry cake was chosen 16 times. I used it all. Everyone complained that the portion was too big and they would never eat all that! Every plate was clean and the compliments were constant. They LOVED it! so thank you. I will be checking out your other recipes for the future 🙂
Yes! I definitely remember the portion comment! That’s so great! I’m happy it worked out for you and everyone loved it!! 🙂
I’m planning on making this for my daughter’s 4th birthday party with the family. She requested a strawberry cake and this one looks fantastic by the way!
I will have 10 people so do you recommend me doubling the recipe and using two separate 9” spring form pans? Or does this work in a 9×13 size pan?
Thanks for your help!
Hi Val, You can definitely make it in a bigger pan. For a 9×13 baking dish, I would probably do at least 1 1/2 times the recipe or it will be a fairly skinny cake.
Natasha! A FB page has freebooted your video. They do link to you and put you logo at the end of the video. But they have over 10 million views from your post. Here is their page https://www.facebook.com/foodandfuninthekitchen/?hc_ref=ARQHFpg-DfCVam6JFeMZTKHy6A81FcOAiZmkui65Ki-tF7JG7aUNICrrKT3_RnZU5Xs
Thank you for sharing that with us, Joe!
Hi! Happy 4th!
I just made this for the first time. It is baking as I type. I followed your directions exactly. Can’t wait for it to come out of that oven. Lol. Thank you for such an easy recipe.
Thank you for the wonderful review, Jo! Happy 4th of July!
Can I subsitute almond flour or coconut flour for the flour?
Hi Debra! I haven’t experimented with this myself, but one of our readers wrote “I’ve made this using Almond flour instead of regular flour and it turned out good! I also replaced the sour cream with yogurt and the oil for apple sauce to make it healthier. My family loved it! Hope this helps 😀”
I have a gluten free cake mix I need to use. If I used that instead of making the cake batter from scratch, would I still add sour cream?
Hi Lashonda, without testing that in this cake, it is difficult to guess. I wish I could be more help with that!
Can you use butter instad of oil?
Hi Olga, I haven’t tried it with butter. Some of my readers have omitted the oil and replaced it with apple sauce to make it healthier.
Hi!
I want to make this cake without milk products. How would you substitute the sour cream?
Hi Mikkel, I recall one reader shared their experience with dairy free: “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
Can strawberry cake be made a day ahead of time???
It’s best fresh but I think it could work. When storing make sure its fully covered. Enjoy 🙂
Wondering if you think a cream cheese frosting would be good on this topped with the strawberry syrup? If so, do you have an easy recipe for cream cheese frosting?? Having a MAJOR PREGNANCY CRAVING RIGHT NOW!
Hi Jess, 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.
Just made this today. It came out great and very delicious! Your instructions on the recipe were to the point, thank you!
You’re so nice! Thank you! I’m so glad you enjoyed it!
This looks so delicious. Is it possible to get a gluten-free version? Thanks Natasha!
Hi Janet, I haven’t tried that myself but one of my readers shared the following: “”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.” I hope that helps!
Thanks, Natasha, I’ll give it a try!
Je vous remercie beaucoup.
je vais le faire ce weekend .
You’re welcome!
This cake was delicious. Can’t wait to make the blueberry. We would like to make this recipe using banana. Any suggestions or other recipe’s? Also can we use a regular baking pan rather than spring pan.
Hi Mary Ann, Some have mentioning wanting to try this with raspberries and peaches. I haven’t tested that myself. If you experiment, let me know how you liked the recipe.
Wow. It turned out even better than I thought. So delicious, and great recipe instructions. Thank you!
You’re welcome! I’m so happy you enjoyed it
Making this today, but, was thinking about doing it in a bundt pan instead. Thoughts??
Hi Dana! I have not tried it in a bundt pan, but readers reported great results in a bundt, recommending baking at the lower end of the time range (45-47 minutes).
can you sub almond flour for the flour?
Hi Patty, I haven’t experimented with this myself, but one of our readers wrote “I’ve made this using Almond flour instead of regular flour and it turned out good! I also replaced the sour cream with yogurt and the oil for apple sauce to make it healthier. My family loved it! Hope this helps 😀”
I forgot to rate it last time I commented so here are the 5 stars 🙂 We loved it. 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.
Thank you for sharing your great review! & we appreciate the results post freezing!
I made this Strawberry cake today!! It was so easy!! I am waiting for a friend to come by so we can have it together !1 My husband said it looks Amazing!! Thank you for this recipe!! I Love easy ones!! LOL
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi, I made this recipe. First time, I used the sour cream. Was good, but…gave it an odd taste. Made it again and replaced it with vanilla greek yogurt. So good! And made it very moist! Loved it! Such an easy cake to make!
I’m so happy you enjoyed that. Thank you for sharing that with us!