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Easy Strawberry Cake

Easy Strawberry Cake

Bursting with fresh strawberries and subtle citrus notes, this Easy Strawberry Cake is moist, flavorful, and irresistibly tender. It’s a no-fuss dessert perfect for summer gatherings or cozy weekend baking—ready to impress with both looks and taste.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Strawberry Base
  • 500 g strawberries tops removed and divided
Wet Ingredients
  • 1 cup sugar superfine or granulated
  • 0.5 cup neutral oil canola or vegetable oil works best
  • 2 large eggs room temperature
  • 1 tbsp lemon zest fresh
  • 0.25 cup lemon juice freshly squeezed
  • 1 cup unsweetened plain or Greek yogurt
  • 1 tsp vanilla extract
Dry Ingredients
  • 2.25 cups all-purpose flour leveled off
  • 4 tsp baking powder
  • 1 pinch salt

Method
 

  1. 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.
  2. Chop about 1/3 of the strawberries into 1-inch chunks to yield approximately 1 cup. Halve the remaining strawberries for topping.
  3. 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.
  4. Sift the flour, baking powder, and salt into the wet mixture. Stir until the batter is smooth and lump-free.
  5. 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.
  6. 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.
  7. 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

You can substitute sour cream for yogurt. Try almond extract or swap lemon zest for orange for a twist. For gluten-free, use a 1:1 flour blend made for baking. Want to lighten it up? Replace half the oil with applesauce.