Strawberry Cake Recipe

This Strawberry Cake is everything a good homemade cake should be — tender, moist, and packed with real strawberry flavor in every bite. The simple two-ingredient strawberry sauce drizzled on top takes it completely over the edge.

Honestly, this cake checks all the boxes: no fuss, no fancy equipment, and it’s the kind of thing people go back for seconds (and thirds) without hesitation. Fair warning — it doesn’t stick around long at gatherings.

It’s inspired by our beloved Blueberry Cake, and follows the same no-fuss philosophy: no frosting, no layers, just good cake. The strawberry flavor does all the heavy lifting, especially once that sauce hits each slice.

What You’ll Need

Nothing out of the ordinary here — just good ingredients. Between the cake batter and the sauce, plan on nearly 2 pounds of fresh strawberries.

• Eggs – room temperature works best
• Sugar – adjust slightly depending on how sweet your berries are
• Sour cream – gives the cake richness; Greek yogurt works as a swap
• Oil – keeps things moist; light olive oil or vegetable oil both work
• All-purpose flour – 1:1 gluten-free flour works too
• Baking powder – for lift
• Fresh strawberries – 12 oz for the cake, 16 oz for the sauce. When buying, give them a sniff — a sweet smell means good flavor.

How to Make Strawberry Cake

Step 1: Prep – Butter a 9-inch springform pan and line the bottom with parchment. Dice half the strawberries; halve the rest.

Step 2: Wet ingredients – Beat eggs and sugar on high for 5 minutes until pale and fluffy. Stir in sour cream, oil, and vanilla.

Step 3: Dry ingredients – Whisk separately, then fold into the batter in three additions. Stop as soon as it comes together.

Step 4: Build the cake – Pour in half the batter, scatter the diced strawberries over it, then add the rest. Press the halved strawberries cut-side down across the top.

Step 5: Bake – 45–55 minutes at your oven’s sweet spot, until a toothpick comes out clean. Cool in the pan 15–20 minutes before releasing.

A Few Helpful Tips

• Cold eggs? Set them in warm water for 5–7 minutes — problem solved.
• Don’t overwork the batter — once the flour is in, stop mixing.
• Measure flour properly — spoon it into the cup and level it off with a straight edge.

How to Store

Room temperature – Cover the cake loosely and it’ll stay fresh for up to 2 days. Just keep it away from direct sunlight or heat.

Refrigerator – For longer storage, wrap it or pop it in an airtight container and refrigerate for up to 5 days. Let it come to room temperature before serving — it tastes so much better that way.

Freezer – This cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge or on the counter for a couple of hours.

Strawberry sauce – Store the sauce separately in a sealed jar or container in the fridge for up to 5 days. Give it a quick stir before drizzling.

Print Recipe

Strawberry Cake Recipe

A soft, moist strawberry cake loaded with fresh berries and finished with an easy two-ingredient strawberry sauce. No frosting, no layers — just simple, crowd-pleasing perfection.

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Servings: 10

Ingredients

For the Cake:

• 3 large eggs room temperature
• 1 cup sugar
• 1 cup sour cream
• ½ cup oil light olive oil or vegetable oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 12 oz fresh strawberries

For the Strawberry Sauce:

• 16 oz fresh strawberries
• 3 tbsp sugar

Instructions

• Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper.
• Dice half the strawberries into small pieces. Slice the remaining half lengthwise.
• Beat eggs and sugar on high speed for 5 minutes until thick, pale, and fluffy.
• Mix in sour cream, oil, and vanilla until combined.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Add the dry ingredients to the batter in three additions, folding gently until just combined. Do not overmix.
• Pour half the batter into the prepared pan. Scatter the diced strawberries evenly over the top.
• Add the remaining batter, then arrange the halved strawberries cut-side down across the surface, pressing them in slightly.
• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 15–20 minutes before releasing the springform ring.
• For the sauce, combine strawberries and sugar in a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
• Drizzle sauce over each slice before serving.

Notes

 

• To quickly bring eggs to room temperature, place them in a bowl of warm water for 5–7 minutes.
• Spoon flour into your measuring cup and level it off — don’t scoop directly from the bag.
• Store cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Freeze individual slices for up to 3 months.
• Store the strawberry sauce separately in the fridge for up to 5 days.
• Sour cream can be swapped with plain whole-milk Greek yogurt.
• 1:1 gluten-free flour works as a substitute for all-purpose flour.

 

Nutrition Facts

 

• Calories: 368
• Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 44 mg
• Sodium: 91 mg
• Potassium: 293 mg
• Carbohydrates: 51 g
• Fiber: 2 g
• Sugar: 29 g
• Protein: 4 g
• Vitamin A: 195 IU
• Vitamin C: 46.9 mg
• Calcium: 90 mg
• Iron: 1.8 mg

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