This easy strawberry cake recipe is perfect for any occasion, combining a soft, moist sponge with fresh strawberries and a luscious homemade strawberry sauce. Made with simple ingredients like sour cream, fresh strawberries, and vanilla extract, this cake is packed with flavor and has a delightful aroma. Whether you’re looking for a spring dessert, a strawberry-flavored cake recipe, or just something special for a family gathering, this cake is the ultimate crowd-pleaser. It’s beginner-friendly and doesn’t require fancy equipment, making it one of the best easy desserts with fresh strawberries you’ll ever try. Top it off with powdered sugar and drizzle with strawberry sauce for a show-stopping presentation.

Ingredients
For the Strawberry Cake:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour (measured correctly)
- 2 tsp baking powder
- 1/4 tsp salt
- 12 oz strawberries, hulled
- 1 tsp powdered sugar, for dusting (optional)
For the Strawberry Sauce:
- 16 oz strawberries, hulled and halved
- 1/4 cup granulated sugar, or to taste
Instructions
Preparing the Cake:
- Preheat your oven to 375°F. Grease a 9″ springform pan with butter and line the bottom with parchment paper.
- Prepare the strawberries: Dice 6 oz of strawberries and slice the remaining 6 oz into halves.
Making the Batter:
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat 2 eggs and 1 cup of sugar on high speed for 5 minutes, or until the mixture becomes thick and pale.
- Add sour cream, oil, and vanilla extract to the bowl. Mix on low speed until the ingredients are well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in thirds, mixing on medium-low speed until just combined. Avoid overmixing.
Assembling the Cake:
- Pour half of the batter into the prepared pan. Spread the diced strawberries evenly over the batter.
- Pour the remaining batter over the strawberries and smooth it out. Arrange the halved strawberries on top, cut-side down, pressing them slightly into the batter.
- Bake the cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15-20 minutes.
Final Touches:
- Run a thin spatula around the edges of the cake to loosen it from the pan. Carefully transfer the cake to a serving platter.
- Let the cake cool to room temperature or serve slightly warm. Dust with powdered sugar if desired.
Making the Strawberry Sauce:
- While the cake bakes, blend 16 oz of strawberries with 1/4 cup sugar in a blender or food processor until smooth. Adjust sugar to taste.
- Serve the sauce drizzled over individual slices of cake.
Tips
- Strawberry Prep: Pat the strawberries dry after hulling to avoid adding extra moisture to the batter.
- Measuring Flour: Spoon flour into the measuring cup and level it off for accuracy.
- Springform Pan: Using a springform pan ensures easy removal and keeps the cake intact.

Variations and Substitutions
- Fruit Swap: Substitute strawberries with raspberries, blueberries, or a mix of berries for a new flavor profile.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Lighter Version: Replace sour cream with Greek yogurt for a slightly tangier and lighter cake.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly before using to avoid excess moisture.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Can I make this ahead of time?
Yes, the cake can be baked a day ahead. Add powdered sugar and strawberry sauce just before serving.
Serving Suggestions
- Top with a dollop of whipped cream for extra indulgence.
- Pair with a scoop of vanilla ice cream.
- Serve as a brunch centerpiece alongside coffee or tea.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make it perfect for bakers of all levels.
- Moist and Flavorful: The sour cream keeps the cake tender, while the strawberries provide bursts of juicy sweetness.
- Versatile: Works as a dessert, a sweet brunch option, or a delightful tea-time treat.
Enjoy this delightful strawberry cake recipe that’s bursting with flavor and sure to impress your guests!
Easy Strawberry Cake Recipe
10
servings10
minutes50
minutesIngredients
For the Strawberry Cake:
2 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour (measured correctly)
2 tsp baking powder
1/4 tsp salt
12 oz strawberries, hulled
1 tsp powdered sugar, for dusting (optional)
For the Strawberry Sauce:
16 oz strawberries, hulled and halved
1/4 cup granulated sugar, or to taste
Directions
- Preparing the Cake:
- Preheat your oven to 375°F. Grease a 9″ springform pan with butter and line the bottom with parchment paper.
- Prepare the strawberries: Dice 6 oz of strawberries and slice the remaining 6 oz into halves.
- Making the Batter:
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat 2 eggs and 1 cup of sugar on high speed for 5 minutes, or until the mixture becomes thick and pale.
- Add sour cream, oil, and vanilla extract to the bowl. Mix on low speed until the ingredients are well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in thirds, mixing on medium-low speed until just combined. Avoid overmixing.
- Assembling the Cake:
- Pour half of the batter into the prepared pan. Spread the diced strawberries evenly over the batter.
- Pour the remaining batter over the strawberries and smooth it out. Arrange the halved strawberries on top, cut-side down, pressing them slightly into the batter.
- Bake the cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15-20 minutes.
- Final Touches:
- Run a thin spatula around the edges of the cake to loosen it from the pan. Carefully transfer the cake to a serving platter.
- Let the cake cool to room temperature or serve slightly warm. Dust with powdered sugar if desired.
- Making the Strawberry Sauce:
- While the cake bakes, blend 16 oz of strawberries with 1/4 cup sugar in a blender or food processor until smooth. Adjust sugar to taste.
- Serve the sauce drizzled over individual slices of cake.

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