Biting into a slice of homemade strawberry cake should taste like sunshine, sweetness, and comfort—all in one bite. This easy strawberry cake recipe is all that and more. It’s simple to make, bursting with real fruit flavor, and so moist it practically melts in your mouth. Whether you’re baking for a summer get-together or just to treat yourself on a weekend, this recipe delivers every time.
What sets this cake apart from the others? We’re not just stirring in strawberry flavor—we’re folding in real strawberries both inside and on top, creating juicy bursts of freshness in every slice. Plus, it’s built on pantry staples you probably already have.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Minimal steps and no special equipment required.
- Simple Ingredients: Nothing fancy—just fresh strawberries and everyday pantry items.
- Perfect for All Occasions: Great for birthdays, baby showers, or a casual Sunday brunch.
- Crowd-Pleaser: It looks impressive and tastes even better—watch it disappear in minutes.
- Fresh Strawberry Flavor: No artificial flavors here—just juicy, real strawberries in every bite.
- Moist and Soft Texture: Thanks to yogurt and oil, every slice stays tender and light.
This isn’t just another strawberry cake—it’s your new go-to for when you need something sweet, satisfying, and stunning.
Ingredients Needed
Let’s break the ingredients down for clarity:
For the Strawberry Base
- 500g (1 lb) strawberries, tops removed and divided – some for the batter, some for topping
Wet Ingredients
- 1 cup sugar – superfine or granulated
- 1/2 cup neutral oil – canola or vegetable oil works best
- 2 large eggs – room temperature helps with even mixing
- 1 tbsp fresh lemon zest – adds brightness and lifts the berry flavor
- 1/4 cup lemon juice – freshly squeezed for best results
- 1 cup unsweetened plain or Greek yogurt – adds moisture and richness
- 1 tsp vanilla extract – for extra depth of flavor
Dry Ingredients
- 2 1/4 cups all-purpose flour – be sure to level off your measurements
- 4 tsp baking powder – ensures a good rise
- Pinch of salt – balances the sweetness
Pro Tip: Use room temperature eggs and yogurt for the best texture.
How to Make Easy Strawberry Cake
1. Preheat and Prepare Your Pan
Start by preheating your oven to 200°C (390°F) or 180°C (fan-forced). Grease and line a 23cm (9-inch) cake pan with parchment paper. Any round pan works, but springform makes unmolding easier.
2. Prep the Strawberries
- For the batter: Chop about 1/3 of your strawberries into 1-inch chunks until you get roughly 1 cup.
- For the top: Halve the remaining strawberries vertically to showcase their lovely interiors when baked.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until well combined and slightly creamy—about 1 minute.
4. Add the Dry Ingredients
Sift the flour, baking powder, and salt directly into the bowl of wet ingredients. Mix until you get a smooth, lump-free batter.
Why this matters: A smooth batter ensures even baking and a light crumb.
5. Layer the Cake
- Pour half the batter into your prepared pan and smooth it out.
- Scatter the chopped strawberries evenly across.
- Pour the remaining batter over the top and gently smooth it again.
- Arrange the halved strawberries cut-side down on top for a stunning finish.
6. Bake It Right
Place the cake in the oven and bake for around 50 minutes, or until a skewer inserted in the center comes out clean.
Tip: If the top browns too fast, cover it loosely with foil during the last 10–15 minutes.
7. Cool Before Slicing
Let the cake rest in the pan for 15 minutes, then transfer to a wire rack. Cool for another 15–20 minutes before slicing to let the texture set.
Serving Suggestion: Dust with powdered sugar and serve with whipped cream or a scoop of vanilla ice cream.
Serving and Storage Tips
Serving Ideas
- Dust with powdered sugar for an elegant touch.
- Serve with fresh whipped cream or crème fraîche.
- For a warm twist, reheat slightly and pair with vanilla bean ice cream.
Storage Advice
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days in an airtight container.
- Freezing: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw at room temp before serving.
Helpful Notes
- Yogurt Substitute: Sour cream works beautifully for a similar texture and flavor.
- Flavor Boost: Add almond extract or swap lemon zest with orange for a citrus twist.
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend for baking.
- Want a lighter version? Replace half the oil with applesauce.
Easy Strawberry Cake
Ingredients
Method
- Preheat your oven to 200°C (390°F) or 180°C fan-forced. Grease and line a 23cm (9-inch) cake pan with parchment paper.
- Chop about 1/3 of the strawberries into 1-inch chunks to yield approximately 1 cup. Halve the remaining strawberries for topping.
- In a large mixing bowl, whisk together sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until smooth and creamy—about 1 minute.
- Sift the flour, baking powder, and salt into the wet mixture. Stir until the batter is smooth and lump-free.
- Pour half the batter into the prepared pan and smooth out. Scatter the chopped strawberries evenly, then add the remaining batter. Smooth the top and arrange halved strawberries cut-side down.
- Bake for 50 minutes, or until a skewer inserted into the center comes out clean. If the top browns too fast, tent with foil during the last 10–15 minutes.
- Let the cake cool in the pan for 15 minutes. Then transfer to a wire rack and cool for an additional 15–20 minutes before slicing.
Notes
Conclusion
This easy strawberry cake recipe checks all the boxes: fast, foolproof, and full of fresh flavor. The soft crumb, the juicy strawberries, and that subtle zing from lemon make it the dessert you’ll crave again and again.
Tried it? Leave a star rating and comment below—we’d love to hear how yours turned out!
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What fruit twist did you try—blueberries, raspberries, peaches? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well first to avoid adding excess moisture to the batter.
How can I make this recipe gluten-free?
Use a 1:1 gluten-free flour blend that’s meant for baking. Make sure your baking powder is also gluten-free.
Why is my cake sinking in the middle?
It might be underbaked or the oven door was opened too early. Always test with a skewer before removing.
Can I make cupcakes with this recipe?
Absolutely! Fill cupcake liners 3/4 full and bake for about 20–25 minutes, checking with a toothpick.
Is this cake freezer-friendly?
Yes! Wrap individual slices and store in an airtight container. Thaw at room temp or microwave for 30 seconds.