This Easy Strawberry Cake is a soft, moist, and fruity dessert that showcases fresh strawberries in every bite. It’s quick to prepare and perfect for birthdays, gatherings, or a casual treat.
Why You’ll Love This Recipe
- Made with real strawberries for natural flavor
- Simple ingredients and minimal prep time
- Versatile enough for sheet or layer cakes
- Perfect for spring and summer celebrations
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh or frozen strawberries (chopped)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Vegetable oil or melted butter
- Eggs
- Plain yogurt or sour cream
- Vanilla extract
- Lemon zest and juice (optional)
- Frosting or topping options: cream cheese frosting, whipped cream, or powdered sugar
directions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch or 9-inch round cake pan.
- In a bowl, whisk together sugar, oil, eggs, yogurt or sour cream, vanilla, and lemon zest/juice.
- Stir in the flour, baking powder, and salt until just combined.
- Fold in chopped strawberries, reserving a few for topping.
- Pour the batter into the prepared pan. Bake for 25–35 minutes, depending on pan size, or until a toothpick comes out clean.
- Let cool slightly. Top with frosting, whipped cream, or powdered sugar. Add fresh strawberries if desired.
Servings and timing
- Servings: 10–12
- Prep time: 15 minutes
- Cook time: 25–35 minutes
- Total time: 1 hour
Variations
- Add lemon zest to the batter for a citrusy lift
- Mix in blueberries or raspberries with the strawberries
- Make a layer cake and frost with strawberry cream cheese frosting
- Use strawberry jam in the frosting for extra flavor
storage/reheating
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days if frosted
- Freeze unfrosted cake for up to 1 month, thaw before serving
- Reheat individual slices in the microwave for 10–15 seconds
FAQs
Can I use frozen strawberries?
Yes, just thaw and drain them before using to prevent excess moisture.
Can I make this a layer cake?
Absolutely. Divide the batter into two round pans and adjust the baking time.
What frosting goes best with strawberry cake?
Cream cheese frosting or whipped cream both pair wonderfully with the fruity flavor.
How do I prevent the strawberries from sinking?
Coat chopped strawberries lightly in flour before folding into the batter.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend to replace the all-purpose flour.
Do I need to use yogurt or sour cream?
Either works to add moisture and tang—choose based on your flavor preference.
Can I add more fruit?
Yes, adding raspberries or blueberries works well with the strawberries.
Is the lemon necessary?
No, but it brightens the flavor and enhances the strawberries.
Can I use a boxed cake mix?
Yes, add strawberries and a few fresh ingredients to a white or vanilla cake mix as a shortcut.
Can I make cupcakes instead?
Yes, divide the batter into cupcake liners and bake for about 18–22 minutes.
Conclusion
Easy Strawberry Cake is a delightful dessert that combines fresh berries and a soft crumb with minimal effort. Whether dressed up with frosting or served simply, it’s a crowd-pleasing favorite you’ll make again and again.
Print
Easy Strawberry Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and moist strawberry cake bursting with fresh berry flavor, topped with creamy strawberry buttercream—perfect for springtime celebrations.
Ingredients
- 2 cups (240 g) all‑purpose flour
- 1 cup (200 g) granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk
- 1 cup finely chopped fresh strawberries
- Optional: 2 Tbsp strawberry jam (for extra flavor)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour an 8‑ or 9‑inch round cake pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream butter until smooth. Beat in eggs one at a time, then stir in vanilla (and jam, if using).
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients; mix until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan, smoothing the top. Bake 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack to cool completely before frosting.
- Frost with strawberry buttercream (see Notes) and garnish with fresh strawberry slices if desired.
Notes
- For best results, use ripe but firm strawberries to avoid excess moisture.
- If batter seems too wet, drain chopped berries on paper towels before folding in.
- Strawberry buttercream: beat 1 cup softened butter with 3–4 cups powdered sugar, ½ cup pureed strawberries, and 1 tsp vanilla until light and fluffy.
- Store frosted cake in the fridge and bring to room temperature before serving.
- Freeze unfrosted layers (well‑wrapped) for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg