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Super-Simple Strawberry Cake
Isabella

Super-Simple Strawberry Cake

Super-Simple Strawberry Cake is a beautifully rustic dessert made with fresh strawberries baked into a tender, buttery sour cream cake. Bright lemon zest and a hint of nutmeg enhance the natural fruit flavor, while a light sour cream whip adds the perfect creamy finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Topping
  • 2 cups fresh strawberries, sliced 1/4-inch thick
  • 2 tablespoons granulated sugar, divided
  • 1 pinch table salt
Cake Batter
  • 1 ¼ cups all-purpose flour or gluten-free measure-for-measure flour
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon table salt
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 lemon zest zest of 1 lemon
  • ¼ teaspoon ground nutmeg adjust to taste
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
Sour Cream Whip
  • ½ cup heavy cream, very cold
  • 2 tablespoons sour cream
  • 1-2 tablespoons confectioners’ sugar adjust to taste
  • ½ teaspoon pure vanilla extract

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • stand mixer or hand mixer
  • whisk
  • spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper. Lightly grease again.
  2. Toss sliced strawberries with 1 tablespoon sugar and a pinch of salt. Let sit while preparing the batter.
  3. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  4. Beat butter, sugar, lemon zest, and nutmeg for 2–3 minutes until creamy and cohesive.
  5. Add eggs one at a time, beating well after each addition and scraping the bowl as needed.
  6. Mix in sour cream and vanilla until just combined.
  7. Add dry ingredients on low speed until a few streaks remain. Finish folding gently by hand.
  8. Spread batter evenly in the prepared pan. Arrange strawberries tightly in a single layer on top, leaving excess juices behind. Sprinkle remaining sugar over berries.
  9. Bake 40–45 minutes until golden and a toothpick inserted in the center comes out clean. Cool 10 minutes before transferring to a wire rack.
  10. For the sour cream whip, beat heavy cream, sour cream, confectioners’ sugar, and vanilla until soft peaks form.
  11. Slice cake and serve topped with sour cream whip. Drizzle reserved strawberry juices if desired.

Notes

Use ripe, flavorful strawberries for best results. Avoid adding excess strawberry juice to prevent sogginess. Bake in a cast-iron skillet for a rustic presentation. Sprinkle sliced almonds on top before baking for added texture.