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Strawberry Cake 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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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