Easy Strawberry Cake Recipe
Posted November 2, 2023 by: Admin
Indulge in the delightful simplicity of the easiest Strawberry Cake, boasting a soft and moist crumb infused with the vibrant essence of fresh strawberries. Don’t forget to savor the luscious strawberry sauce. Watch our video tutorial and discover why this is an enduring favorite in our collection of strawberry recipes.
Fresh strawberries are a revelation in desserts, elevating classics like our beloved No-Bake Cheesecake, Strawberry Pretzel Salad, and Mini Strawberry Cheesecakes. We trust this Easy Strawberry Cake will soon become your new favorite.
Strawberry Cake Recipe
Every aspect of this strawberry cake is a triumph: it boasts simple ingredients, effortless preparation, and a mouthwatering taste that is perfect for entertaining. This cake is a true crowd-pleaser, but be forewarned – it tends to vanish in no time!
This recipe is inspired by our immensely popular Blueberry Cake, a sensation that continues to top the charts on our website. Just as fresh strawberries shine on their own, when they are baked into a cake, their flavor is intensified, ensuring each bite overflows with delightful strawberry goodness.
Fresh Strawberry Cake Video
One of the beauties of this cake is its simplicity; it requires no frosting or layering, yet its flavor is undeniably impressive. This is especially true when you generously drizzle each slice with the super-easy 2-ingredient strawberry sauce. Trust us, it’s so good that you’ll be tempted to lick your plate clean. Moreover, it’s remarkably versatile and can be enjoyed with Dutch Baby Pancakes, Waffles, Crepes, and even French Toast.
Ingredients
Our ingredient list consists of pantry staples, but the star here is undoubtedly fresh strawberries. You’ll need nearly 2 pounds of strawberries for both the cake and the sauce.
The simple strawberry sauce calls for just 2 ingredients: strawberries and sugar. It comes together swiftly in a food processor or blender. To craft this delectable strawberry cake, gather these essential ingredients:
- Eggs (ensure they’re at room temperature)
- Granulated sugar (for both the cake and the strawberry sauce; adjust to taste based on the sweetness of your strawberries)
- Sour cream (adds flavor and richness)
- Oil (best results with extra light olive oil or vegetable oil)
- Vanilla extract (homemade vanilla extract is preferred for superior quality and flavor)
- All-purpose flour (creates a soft, non-dense crumb)
- Baking powder (leavening agent for rise)
- Salt (balances the flavor; fine sea salt is our go-to)
- Fresh strawberries (12 oz for the cake, 16 oz for the strawberry sauce; fresh is preferred for the cake)
How to Buy Strawberries
When shopping for strawberries, consider these helpful tips, and take note of the last one, a personal favorite – always give them a whiff!
- Color: Seek out bright, vibrant red strawberries. Dull or strawberries with white or green patches are either underripe or no longer fresh.
- Stems: Inspect the stems; they should appear fresh and green, not brown or dry.
- Firmness: Fresh strawberries should feel firm to the touch. If the packaging is clear, examine the bottom of the container for any signs of softness, mushiness, or leakage.
- Aroma: Always give the package a sniff – it’s the best way to gauge their tastiness. High-quality strawberries emit a sweet and fragrant aroma.
Tools for Baking
This recipe comes together swiftly with straightforward ingredients and basic kitchen tools. For the best results, employ an electric mixer to beat the eggs and sugar to perfection.
Pro Tip: Rinse your strawberries just before using them. Wash under running water and avoid soap or commercial produce wash (these can be absorbed by strawberries and are not recommended according to the FDA). Once rinsed, set on cloth or paper towels and pat dry.
Tips for the Best Strawberry Cake
- To bring eggs to room temperature: Place cold eggs in a bowl of warm water (not hot) for 5-7 minutes, then dry them with paper towels before incorporating them into the recipe.
- Do not over-mix: This is crucial! Once the flour is integrated, cease mixing to prevent a dense cake.
- Measure flour correctly: Spoon flour into a dry ingredient measuring cup and level it off with a straight edge. This ensures accuracy and avoids over-packing flour. For guidance, watch our video tutorial on how to measure ingredients correctly.
Common Questions
Can I Substitute Sour Cream?
Certainly! You can replace sour cream with plain Greek yogurt. Whole milk Greek yogurt produces the best results.
Can I turn this into a 2-layer cake?
This cake is best suited as a single layer since it is a denser cake. For a layered cake, we recommend our Strawberry Sponge Cake.
How to Make it Gluten Free?
A reader shared this tip: “I used Cup4Cup Gluten-Free Multipurpose Flour. It’s a bit pricey but the best I’ve tried so far. The cake turned out fantastic, and we loved it. I plan to make it again for Easter. I just wanted to inform anyone with gluten intolerance.”
Can I make this Dairy Free?
A reader shared the following adaptation: “I completely substituted the sour cream with whole-fat coconut milk from a can. I mixed it thoroughly before measuring and reduced the oil to about 1/3 cup to compensate for the additional moisture. It was slightly runny, but the bake was perfect.”
Can I use a different-sized pan?
We have only tested this in a 9″ springform pan. If using a smaller pan, extend the baking time slightly or bake until a toothpick inserted into the center comes out clean. If you experiment with different sizes, please share your results in the comments.
Love Strawberry Recipes?
Strawberries are at their prime during the summer when they are in season, so we make the most of their flavor and abundance. Additionally, we adore the frequent summer sales, which allow us to incorporate strawberries into a wide range of dishes, from Strawberry Lemonade to Chocolate Covered Strawberries. If you share our passion for sweet, fresh strawberries, you’ll appreciate these top-rated strawberry recipes:
If you have an affinity for strawberries, this strawberry cake is a must-try. We’d gladly offer you a generous slice, preferably drenched in strawberry sauce.
How to Make Strawberry Cake:
- In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
- Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
- In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Do not over-mix.
- Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries (cut-side-down), pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 min before removing the ring.
- Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired. Drizzle individual slices generously with strawberry syrup.
How to Make Strawberry Sauce:
- While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and 1/4 cup sugar (or add sugar to taste) and blend until pureed.
*To measure flour correctly: spoon flour into dry ingredients measuring cup and scrape off the top with a straight edge.
