If you could only have one strawberry dessert this season, this moist, sweet Strawberry Cake would have to be the one. It is so good that it disappears in no time; it’s ridiculously easy to throw together and completely irresistible!
This moist, tender, and delicious fresh strawberry cake is the best way to enjoy those sweet and juicy strawberries. It’s the perfect sweet afternoon snack with your favorite hot drink or a delightful dessert served with a scoop of ice cream.
This rustic, sweet strawberry cake is super simple to make! The cake presents beautifully with its crackly crust and bits of strawberries peeking out. It also slices beautifully. Can you tell I’m excited about this cake?
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INGREDIENTS FOR EASY STRAWBERRY CAKE
This Easy Strawberry Cake is made entirely of simple, inexpensive pantry staples.
- All-Purpose Flour
- Unsalted butter – It gives the cake a wonderful nuttiness.
- Granulated sugar – Asides from its sweetness, sugar also helps in making the cake moist and soft.
- Large eggs – Adds richness and structure.
- Sour cream – Makes the cake so moist.
- Baking powder – To provide the texture.
- Vanilla extract – Use natural vanilla. This will add subtle flavor depth.
- Sea Salt – Enhances the sweetness.
- Strawberry – Use fresh strawberries in this recipe.
- Powdered sugar – This is optional. Dust on top of the cake before serving.
HOW TO MAKE EASY STRAWBERRY CAKE
Follow few simple, low-fuss steps to prepare this easy strawberry cake recipe.
CAKE:
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 9-inch springform pan, and line with parchment paper.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together unsalted butter with 1 cup sugar on high speed; until the mixture is pale, light, fluffy and creamy for about 5 minutes.
- With the mixer on medium-low speed, add in the eggs one at a time, mixing well after each addition. Add in vanilla extract.Reduce the mixer speed to low and gradually add flour mixture and sour cream, alternating one at a time, beginning with flour mixture and ending with sour cream; beating just until no large lumps remain (the batter will be thick). Do not over-mix.
- Using a spatula, gently fold in the diced strawberries. Spread mixture into baking pan and smooth the top with a spatula.
- Arrange 120 grams of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Sprinkle the remaining 1 tablespoon of sugar over the strawberries.
- Bake for 10 minutes at 350 degrees Fahrenheit, then reduce the oven temperature to 325 degrees Fahrenheit. Continue baking until the cake is lightly golden or a toothpick inserted into the center comes out clean, usually about 50-55 minutes.
- Remove the cake from the oven and let it cool for 15 minutes before taking it out of the pan to further cool on a wire rack. Serve slightly warm or at room temperature. Dust with powdered sugar and enjoy!
STRAWBERRIES FOR INSIDE OF CAKE:
Dice 230 grams strawberries into 1/2 inch thick pieces. In a medium bowl, stir together the diced strawberries and 1 tsp of flour until fully coated (this is to keep them from falling to the bottom of baking pan).
Topping: Slice the remaining (120 grams) strawberries into halves.
TIPS FOR MAKING A PERFECT STRAWBERRY CAKE
- The key to a perfect baked cake is to measure your ingredients correctly. When measuring in cups, do not use them to scoop the dry ingredients directly. Instead, use a spoon to transfer the dry goods into the measuring cups. Then run the spoon’s handle on top to level it out.
- Make sure your sour cream and eggs are at room temperature.
- Wash your strawberries and set them on a clean dish towel to dry. Dripping wet berries will make the cake too wet.
- Don’t over-mix the batter: If you overwork the gluten in the flour, the strawberry cake may become dense and rubbery.
- Ensure the baking powder is in date: Otherwise, the cake won’t rise properly.
- Adjust the sugar amount: Feel free to slightly increase or reduce the sugar in the recipe to personal preference.
- Always let the cake rest on the pan for at least 10 minutes before transferring to a cooling rack. If you try to remove the cake early, it might fall apart.
ADD-ON IDEAS!
Asides from dusting with powdered sugar, you can add more goodies and garnishes to keep your Strawberry cake festive and fun!
- Serve with whipped cream, ice cream on top and add some chopped nuts to give the cake more texture and flavor.
- Drizzle it with lemon glaze.
HOW TO STORE LEFTOVERS
You can store the cake at room temperature on the counter for one day. For any leftovers, store them in an airtight container in the refrigerator for up to four days.
EQUIPMENT
- Measuring cups and spoons
- Medium bowl
- 9-inch springform pan
MORE EASY CAKES
- Orange Bundt Cake
- Lemon Poppy Seed Muffins
- Dark Chocolate Chip Banana Bread
- Rhubarb Walnut Coffee Cake
- Rhubarb Cake
- Pumpkin Walnut Cake
- Orange Chocolate Bundt Cake
I hope you enjoy this Easy Strawberry Cake as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️
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Happy Baking! -A
Easy Strawberry Cake
Equipment
- 9-inch springform pan
- Electric hand mixer or a stand mixer
Ingredients
Strawberries
- 230 g fresh strawberries hulled
- 120 g fresh strawberries hulled
Dry:
- 1 1/3 cup all-purpose flour (225 grams) plus 1 teaspoon for strawberries
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
Wet:
- 1/2 cup unsalted butter softened (125 grams)
- 1 cup granulated sugar (200 grams)
- 1 tablespoon granulated sugar for toppings
- 2 eggs room temperature
- 3/4 cup sour cream 18% (170 grams)
- 2 teaspoons pure vanilla extract
Serving:
- 2 teaspoons powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 9-inch springform pan, and line with parchment paper.
Strawberries:
- For inside of cake: Dice 230 grams strawberries into 1/2 inch thick pieces. In a medium bowl, stir together the diced strawberries and 1 tsp of flour until fully coated (this is to keep them from falling to the bottom of baking pan).
- Topping: Slice the remaining (120 grams) strawberries into halves and set aside.
Cake:
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together unsalted butter with 1 cup sugar on high speed; until the mixture is pale, light, fluffy and creamy for about 5 minutes.
- With the mixer on medium-low speed, add in the eggs one at a time, mixing well after each addition. Add in vanilla extract. Reduce the mixer speed to low and gradually add flour mixture and sour cream, alternating one at a time, beginning with flour mixture and ending with sour cream; beating just until no large lumps remain (the batter will be thick). Do not over-mix.
- Using a spatula, gently fold in the diced strawberries. Spread mixture into baking pan and smooth the top with a spatula. Arrange 120 grams of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Sprinkle the remaining 1 tablespoon of sugar over the strawberries.
- Bake for 10 minutes at 350 degrees Fahrenheit, then reduce the oven temperature to 325 degrees Fahrenheit. Continue baking until the cake is lightly golden or a toothpick inserted into the center comes out clean, usually about 50-55 minutes.
- Remove the cake from the oven and let it cool for 15 minutes before taking it out of the pan to further cool on a wire rack. Serve slightly warm or at room temperature. Dust with powdered sugar and enjoy!