Super-Simple Strawberry Cake

Super-Simple Strawberry Cake is proof that an elegant dessert doesn’t need complicated layers or frosting to impress. With fresh strawberries baked directly into a tender, buttery cake and finished with a lightly sweetened sour cream whip, this recipe celebrates pure strawberry flavor in the most effortless way possible.

If you’re searching for a reliable strawberry cake recipe that’s quick to prepare yet beautiful enough for guests, you’re in the right place. This cake delivers soft crumb, bright citrus notes, and juicy fruit in every bite — all made with pantry staples and minimal effort.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – No complicated techniques, no layering, no frosting.
• Fresh Strawberry Flavor – Real strawberries shine without artificial extracts.
• Perfect for Any Occasion – Ideal for brunch, afternoon tea, spring gatherings, or casual desserts.
• Moist & Tender Crumb – Sour cream ensures richness and softness.
• Beautiful Presentation – Strawberries caramelize slightly on top for a rustic finish.
• Light Yet Indulgent – The sour cream whip adds creamy balance without heaviness.

What sets this Super-Simple Strawberry Cake apart is the balance: sweet strawberries, subtle lemon zest, and a whisper of nutmeg create depth without overpowering the fruit. It’s comforting, fresh, and effortlessly impressive.

Ingredients Needed

This cake comes together in three components: strawberry topping, cake batter, and sour cream whip.

For the Strawberry Toppin

• 2 cups (334g) fresh strawberries, sliced ¼-inch thick
• 2 tablespoons (25g) granulated sugar, divided
• Pinch of table salt

Tossing the strawberries with sugar enhances their natural juices and intensifies flavor.

For the Cake Batter

• 1¼ cups (150g) all-purpose flour (or gluten-free measure-for-measure flour)
• 1¾ teaspoons baking powder – For lift and structure
• ½ teaspoon table salt – Balances sweetness
• 6 tablespoons (85g) unsalted butter, room temperature
• 1 cup (198g) granulated sugar
• Zest of 1 lemon – Brightens the flavor
• ¼ to ½ teaspoon ground nutmeg, to taste
• 2 large eggs, room temperature
• ½ cup (113g) sour cream – Adds moisture and tenderness
• 1 teaspoon pure vanilla extract

For the Sour Cream Whip

• ½ cup (113g) heavy cream, very cold
• 2 tablespoons (28g) sour cream
• 1 to 2 tablespoons confectioners’ sugar, adjusted to taste
• ½ teaspoon pure vanilla extract

How to Make Super-Simple Strawberry Cake

Step 1 – Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C) with a rack positioned in the center.

Grease a 9-inch round pan or 8-inch square pan. For a thinner cake, use a 7″ x 11″ tart pan. Line the bottom with parchment paper and lightly grease again.

Why this matters: Proper pan preparation ensures clean release and prevents sticking.

Step 2 – Prepare the Strawberries

In a medium bowl, gently toss the sliced strawberries with 1 tablespoon sugar and a pinch of salt.

Let them sit while you prepare the batter. This brief maceration draws out juices and intensifies sweetness.

Reserve the remaining tablespoon of sugar for sprinkling later.

Step 3 – Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Whisking evenly distributes the leavening, preventing uneven rise.

Step 4 – Cream Butter and Sugar

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter, sugar, lemon zest, and nutmeg for about 2–3 minutes.

The mixture should look creamy and cohesive. It does not need to be fluffy — over-creaming can make the cake too airy and fragile.

Step 5 – Add Eggs

Add eggs one at a time, beating thoroughly after each addition.

Scrape down the sides of the bowl to ensure even mixing.

Visual cue: The batter should appear smooth and slightly thick.

Step 6 – Incorporate Sour Cream and Vanilla

Add sour cream and vanilla extract. Beat just until combined.

Sour cream enriches the cake and prevents dryness.

Step 7 – Add Dry Ingredients

Add the flour mixture and mix on low speed until only a few streaks remain.

Finish folding by hand using a spatula to avoid overmixing.

Overmixing can develop gluten and lead to a dense cake.

Step 8 – Assemble the Cake

Spread the batter evenly in the prepared pan. An offset spatula helps create a smooth surface.

Arrange strawberries tightly in a single layer on top, leaving behind excess juices.

Sprinkle the remaining tablespoon of sugar evenly over the strawberries.

Step 9 – Bake

Bake for 40–45 minutes, or until:

• The top is deeply golden
• A toothpick inserted in the center comes out clean
• The edges pull slightly away from the pan

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 10 – Make the Sour Cream Whip

In a chilled bowl, combine heavy cream, sour cream, 1 tablespoon confectioners’ sugar, and vanilla.

Whisk or beat until soft peaks form.

Taste and adjust sweetness if needed.

Tip: Stop at soft peaks for a light, airy texture.

Step 11 – Serve

Slice the cake once cooled (or slightly warm).

Top with sour cream whip and drizzle with reserved strawberry juices if desired.

Serving and Storage Tips

Serving Suggestions

• Serve slightly warm for maximum tenderness.
• Garnish with extra fresh strawberries for vibrant presentation.
• Pair with tea, coffee, or sparkling lemonade.
• Dust lightly with powdered sugar for an elegant finish.

Storage

• Best enjoyed the same day.
• Store loosely covered at room temperature for up to 2 days.
• Refrigerate if your kitchen is warm.

The sour cream whip should be refrigerated in an airtight container for several days.

Reheating

Warm slices gently in a 300°F oven for 5–7 minutes to refresh texture.

Helpful Notes

• Use Ripe Strawberries: Flavor depends heavily on fruit quality.
• Don’t Overload with Juice: Leaving excess juice behind prevents sogginess.
• Gluten-Free Option: Use a measure-for-measure gluten-free flour blend.
• Nutmeg Adjustment: Start with ¼ teaspoon for subtle warmth.
• Make It Rustic: Bake in a cast-iron skillet for a farmhouse look.
• Add Texture: Sprinkle sliced almonds over the top before baking.

Conclusion

Super-Simple Strawberry Cake is everything a homemade dessert should be: easy, flavorful, and beautifully rustic. With its moist sour cream crumb, juicy strawberries, and bright lemon notes, it’s a cake that feels special without requiring complicated steps.

Whether you’re baking for family, friends, or simply treating yourself, this strawberry cake recipe delivers comfort and elegance in every slice.

If you tried this recipe, leave a comment and a star rating below — your feedback helps others!

Did you add nuts? Use raspberries instead? Share your twist, and don’t forget to pin this recipe on Pinterest or share it on Facebook to spread the sweetness.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries?

Yes, but thaw and drain them thoroughly. Pat dry to avoid excess moisture in the cake.

How do I make this Super-Simple Strawberry Cake gluten-free?

Use gluten-free measure-for-measure flour. Ensure baking powder is certified gluten-free.

Why is my cake dense instead of fluffy?

Overmixing the batter or using cold ingredients can cause density. Ensure butter and eggs are at room temperature.

Can I make this cake ahead of time?

Yes. Bake one day in advance and store covered at room temperature. Add the sour cream whip just before serving.

Can I freeze this strawberry cake?

Freezing is possible but may slightly alter the strawberry texture. Wrap tightly and freeze for up to 1 month.