We love this easy strawberry cake recipe! The batter is very easy to make and pack a lot of fresh strawberries that sink into the cake when baking. Simple or fresh buttercream!
You will love this fresh strawberry cake with soft, light crumbs. Before baking, we press fresh strawberries into the top of the cake batter so that they fall slightly into the cake when baking.
This strawberry cake is amazing on the table and absolutely delicious. For more strawberry desserts, see our homemade strawberry shortbread or this incredibly fresh strawberry pie!
Key Ingredients
- strawberry: I love the fresh strawberries in this cake, but frozen strawberries and bright berries work too. For blueberry cakes, see our Lemon Blueberry Cake!
- butter: I use butter to make the cake batter, which makes our strawberry cake rich and delicious.
- sugar: I use pelleted sugar to cake batter and then sprinkle a little on the strawberries before baking in the oven.
- egg: To get the perfect texture, I separate the eggs. The yolks were beaten into butter and sugar, while the egg whites were finally mixed together gently. I tried making cakes with whole eggs like in other cake recipes, but the batter rose too much and spilled out of the pan. By gently whipping the egg white (undefeated), we restrict the air from the batter to the oven to spill.
- baking powder: This helps the cake rise.
- flour: I use all-purpose flour, but you can mix it with a 1:1 gluten-free all-purpose flour if you want.
- sour cream: This helps to soften and moisturize our strawberry cakes. If you don’t have sour cream, regular yogurt works well.
- spices: I combined lemon zest, vanilla, almond extract and salt, which made the cake taste incredible.
How to Make Strawberry Cake
I use a hand-held blender for cake batter, but a stand mixer works too. I beat the butter, sugar and lemon zest until light and fluffy, then add the vanilla, almond extract and egg yolk (save white for later use). Then I added the flour, baking powder and salt.
I ended up mixing and (undefeated) egg white in sour cream. This batter is almost the same as my pineapple upside-up cake batter!
From there, I poured the batter into a cake pan and added a layer of fresh strawberries. After sprinkling some extra sugar on the strawberries, I bake until the toothpick inserted into the middle of the cake is clean.
The strawberries soften, release some juice into the cake and sink slightly. This cake is incredible, sprinkled with some powdered sugar on top or on top of the homemade whipped cream (my favorite).
Simple strawberry cake
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You will love this simple, lightweight and cute homemade strawberry cake recipe! We bake fresh strawberries into a batter of lemon zest, vanilla and almond extract. Serve with regular cake slices, sprinkle with powdered sugar or a ball of fresh cream.
Make a (8-inch) cake or 8 slices
You will need
8 oz (225 g) fresh strawberries, half hidden in the boat
8 tablespoons (113G) unsalted butter, softened (1 rod), separated
1 cup (200g) granulated sugar, plus 1 teaspoon of strawberries
2 teaspoons lemon peel
2 large eggs, separate
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1½ cups (195g) all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon fine sea salt
1/2 cup (125g) sour cream or regular yogurt
direction
1Place the oven rack in the lower third of the oven. Preheat the oven until 350°F (177°C). Gently coat the bottom of an 8-inch or 9-inch cake pan with at least 2-inch high bottom.
2In a large bowl, add butter, granulated sugar and lemon zest to an electric mixer at high speed until 2 to 3 minutes of light and fluffy.
3Add to yolkvanilla extract and almond extract, then beat until smooth.
4In another bowl, stir the flour with baking powder and salt.
5At low speed, mix half of the flour mixture into the butter and egg yolk mixture until only a few pieces of flour are left, and mix it in the remaining flour.
6Add (undefeated) Egg Paste and sour cream. Mix at low speed until mixing.
7Pour the cake batter into the prepared pan and spread it into even layers.
8Place the strawberry half on top of the batter and cover the top of the cake. Sprinkle 1 teaspoon granulated sugar on top of the strawberries.
9Bake until the toothpick inserted into the center of the cake is clean for 35 to 40 minutes.
10Cool the cake in the pan on the cooling rack, then run a knife on the edge and remove it from the pan.
11Sprinkle powdered sugar on top or over homemade whipped cream or add warm at room temperature or serve at room temperature.
Adam and Joanne’s Tips
- storage: You can refrigerate the remaining cakes for up to 3 days. Freeze it and wrap well in foil for up to 1 month. Melt it overnight in the refrigerator. You can re-upgrade the slices in the microwave for about 10 seconds.
- The recipe is adapted from “Sinful Delicious Dessert” by Alice Medrich.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 slice (1/8 recipe)
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Calories
342
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protein
4.8 grams
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carbohydrate
46.6 g
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Dietary fiber
1.3 g
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Total sugar
26.7 g
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Total fat
16.1 g
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Saturated fat
9.6 g
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cholesterol
83 mg
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sodium
182 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
