Easy Strawberry Cake

This strawberry cake has become my summer baking staple, transforming fresh strawberries into a tender, fruity dessert that's perfect for warm weather gatherings or simple family dinners.

I first made this cake for my daughter's birthday when strawberries were peaking at our farmers market. The way the berries sink slightly into the batter creating perfect pockets of fruit converted even my chocolate-loving husband into requesting this repeatedly.

Ingredients

• Large eggs provide structure and richness essential for that tender crumb texture
• Sour cream creates incredible moisture and subtle tanginess that balances the sweetness
• Light olive oil keeps the cake soft even when refrigerated unlike butter based cakes
• All purpose flour measured correctly forms the foundation avoid packing it into the measuring cup
• Fresh strawberries both diced and halved give two textures throughout the cake
• Granulated sugar sweetens while helping create that beautiful golden crust
• Vanilla extract enhances the natural sweetness of the berries use real not imitation
• Baking powder ensures proper rise without the complexity of separating eggs
• Powdered sugar adds a beautiful finishing touch that looks impressive with minimal effort

Step-by-Step Instructions

Prepare the pan

Butter a 9 inch springform pan thoroughly including the sides then line the bottom with parchment paper. This preparation ensures your cake releases perfectly after baking. Preheat your oven to 375°F so it reaches proper temperature while you prepare the batter.

Beat eggs and sugar

Using an electric mixer beat the eggs and sugar for a full 5 minutes until the mixture becomes pale yellow and noticeably thicker. This step incorporates air creating a lighter texture in the finished cake. Do not rush this critical step.

Add wet ingredients

Add the sour cream oil and vanilla to the egg mixture and beat on low speed just until combined. The batter will appear slightly curdled at this stage which is completely normal.

Incorporate dry ingredients

Whisk the flour baking powder and salt in a separate bowl then add to the wet ingredients in three additions. Mix just until the flour disappears after each addition. Overmixing at this stage can create a tough cake so resist the urge to keep beating.

Layer the batter and berries

Pour half the batter into your prepared pan then scatter the diced strawberries evenly across this layer. Top with remaining batter creating a protective coating that prevents the diced berries from burning. Arrange halved strawberries cut side down on top pressing them just slightly into the surface.

Bake to golden perfection

Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. The top will become deeply golden and the edges will pull slightly away from the pan when properly baked.

Cool and release

Allow the cake to cool in the pan for 15 to 20 minutes which lets it set properly before removing the springform ring. Run a thin spatula around the edges to ensure it releases cleanly then transfer to your serving platter.

Save This

The first time I served this cake at a garden party the strawberry sauce created such excitement that guests were spooning extra sauce directly from the serving bowl. My grandmother who rarely takes seconds of dessert asked for the recipe immediately saying it reminded her of strawberry shortcake but with much less effort.

Storage and Freshness

This strawberry cake maintains its moisture beautifully for several days thanks to the oil and sour cream in the batter. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. The cake actually develops more flavor on the second day as the strawberry essence infuses throughout. If refrigerating bring slices to room temperature before serving to experience the full flavor and soft texture.

Berry Substitutions

While strawberries create the classic version this cake adapts wonderfully to other berries or combinations. Blueberries create pockets of jammy sweetness throughout. Raspberries add a pleasant tartness that contrasts with the sweet cake. Blackberries provide dramatic color and deeper flavor notes. Mixed berries work beautifully offering variety in every bite. Whatever berries you choose fresh seasonal fruits will always yield the best results though frozen can work in a pinch.

Serving Suggestions

Transform this simple cake into an elegant dessert by warming the strawberry sauce slightly before serving. Add a scoop of vanilla ice cream or freshly whipped cream alongside each slice. For brunch presentations dust with powdered sugar and arrange additional fresh berries around the cake stand. Consider serving small squares as part of a dessert buffet paired with chocolate dipped strawberries and shortbread cookies for a strawberry themed spread that delights guests of all ages.

Make Ahead Tips

The entire cake can be baked up to a day ahead making it perfect for entertaining. The strawberry sauce actually improves after sitting for several hours as the flavors deepen. Prepare both components separately storing the sauce in the refrigerator and keeping the cake at room temperature covered loosely with foil. Warm the sauce slightly before serving for the most luxurious texture. For special occasions make extra sauce it disappears quickly and guests will appreciate having generous portions.

Common Queries

→ Can I use frozen strawberries for this cake?

While fresh strawberries provide the best texture and flavor, you can use frozen strawberries in a pinch. Thaw them completely and drain excess liquid before using. The frozen berries work particularly well for the sauce, though fresh will give the cake itself a better appearance.

→ How should I store leftover strawberry cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep the strawberry sauce separate in its own container. Allow cake to come to room temperature before serving for the best flavor and texture.

→ Can I make this cake ahead of time?

Yes! You can bake the cake 1-2 days ahead and store covered at room temperature. The strawberry sauce can be made up to 5 days ahead and refrigerated. Assemble with the sauce just before serving.

→ What can I substitute for sour cream?

Greek yogurt works as an excellent 1:1 substitute for sour cream in this cake. It provides similar moisture and tanginess while potentially reducing some of the fat content.

→ Can I use a different type of pan?

While a 9-inch springform pan is ideal, you can also use a 9-inch cake pan with tall sides. Line the bottom and sides with parchment paper for easy removal. Baking time may need slight adjustment, so check for doneness with a toothpick.

→ How can I tell when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter). The top should be golden brown, and the edges will begin to pull away slightly from the sides of the pan.