Strawberry Cake – Really Easy Cake Recipe

There’s something magical about a cake that comes together effortlessly yet tastes like it took hours to prepare. This easy strawberry cake is one of those desserts—light, moist, and bursting with fresh strawberries in every bite. Whether you’re baking for a casual afternoon treat or a special occasion, this recipe is a winner.

this RECIPE

I first made this cake on a lazy Sunday afternoon when I had an abundance of fresh strawberries sitting in my fridge. I wasn’t in the mood for anything complicated, but I also wanted something homemade and special. The result? A beautifully simple cake with a tender crumb, a hint of citrusy brightness, and sweet, juicy strawberries baked right in. Since then, it’s become a go-to for potlucks, family gatherings, and even breakfast (because who says cake isn’t a breakfast food?).

A little backstory on strawberry cakes

Strawberry cakes have been around for centuries, but most traditional versions use either strawberry puree or artificial flavoring. This cake, however, lets fresh strawberries take center stage. The combination of yogurt and oil keeps it extra moist, while the lemon zest enhances the berries’ natural sweetness. Unlike heavier butter cakes, this one has a delicate, airy texture that pairs beautifully with whipped cream or a dusting of powdered sugar.

The key ingredients and what makes them work

Fresh strawberries

The star of the show! Some are diced and folded into the batter, while others are halved and arranged on top for a stunning finish. If fresh strawberries aren’t in season, you can use frozen ones—just make sure to thaw and pat them dry first.

Oil instead of butter

Using oil instead of butter makes this cake incredibly moist. Canola or vegetable oil works best, but I’ve also tried mild olive oil, which adds a subtle depth of flavor.

Yogurt

Plain or Greek yogurt gives the cake a rich, slightly tangy flavor while ensuring a tender crumb. If you don’t have yogurt, sour cream or buttermilk makes a great substitute.

Lemon zest and juice

The lemon brightens up the cake, balancing the sweetness of the strawberries. If you prefer an orange twist, swap the lemon for orange zest and juice.

Baking powder

A generous amount of baking powder gives this cake a lovely lift. If you only have baking soda, use 1 1/4 teaspoons and add a bit more lemon juice to activate it properly.

Kitchen tools you’ll need

• A 9-inch (23 cm) cake pan
• Parchment paper for easy removal
• A whisk and mixing bowls
• A sharp knife for hulling and cutting strawberries
• A cooling rack (or just a plate if you’re impatient like me)

Step-by-step: how to make this easy strawberry cake

Step 1: Prep your cake pan

Preheat your oven to 200°C/390°F (or 180°C if using a fan-forced oven). Grease your cake pan and line it with parchment paper. This makes it much easier to remove the cake later.

Step 2: Prepare the strawberries

Hull the strawberries (remove the green tops). Dice about 1 cup’s worth into small pieces—these will go inside the batter. Slice the remaining berries in half for the topping.

Step 3: Mix the wet ingredients

In a large bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract. Whisk for about a minute until everything is well combined and slightly frothy.

Step 4: Add the dry ingredients

Sprinkle the flour, baking powder, and salt over the wet ingredients. Whisk until the batter is smooth and lump-free. If you see a few streaks of flour, don’t overmix—just fold gently until combined.

Step 5: Assemble the cake

Pour half of the batter into the cake pan and smooth the surface. Scatter the diced strawberries evenly over the batter, then pour in the rest. Smooth it out again, and finally, arrange the halved strawberries on top, cut-side down.

Step 6: Bake to golden perfection

Bake for about 50 minutes, or until a skewer inserted into the center comes out clean. If the top starts browning too quickly, loosely cover the cake with foil. Let it cool in the pan for 15 minutes before transferring to a cooling rack.

Step 7: Serve and enjoy

Dust the cake with powdered sugar and serve with whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.

Variations to try

• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Dairy-free: Use coconut yogurt instead of regular yogurt. The slight coconut flavor pairs beautifully with the strawberries.
• Extra fruity: Add a handful of blueberries or raspberries to the batter.
• Chocolate twist: Stir in 1/2 cup of mini chocolate chips for a chocolate-strawberry combination.
• Nutty crunch: Sprinkle sliced almonds or chopped pistachios on top before baking.

How to serve this cake like a pro

This cake is beautiful on its own, but a little extra effort can make it even more stunning. Try serving it with:

• A dollop of freshly whipped cream
• A drizzle of honey or a dusting of powdered sugar
• A side of lemon or strawberry curd
• A few fresh mint leaves for a pop of color

The best drinks to pair with this cake

If you’re enjoying this cake as an afternoon treat, a cup of hot tea (like Earl Grey or chamomile) complements it beautifully. For a brunch setting, a mimosa or a chilled glass of rosé is a great match. And if you’re going all out for dessert, serve it with a creamy cappuccino or a homemade strawberry milkshake.

Storing and reheating tips

This cake keeps well at room temperature for about 2 days, covered with a clean kitchen towel or in an airtight container. If you need to store it longer, refrigerate it for up to 5 days. Just let it come to room temperature before serving for the best texture.

To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 3 months. When ready to eat, let them thaw at room temperature or warm them slightly in the microwave.

Adjusting the recipe for different servings

If you need a smaller cake, halve the ingredients and use a 6-inch pan, checking for doneness around 35-40 minutes. For a larger batch, double the ingredients and bake in a 9×13-inch pan, adjusting the bake time accordingly.

Troubleshooting common issues

• Cake too dense? Make sure not to overmix the batter, and check that your baking powder isn’t expired.
• Soggy bottom? If using very juicy strawberries, pat them dry before adding to the batter.
• Cake browning too fast? Cover loosely with foil and continue baking.

Time to bake!

This easy strawberry cake is one of those recipes that feels fancy but requires minimal effort. Whether you’re baking for a special occasion or just because you have extra strawberries, I hope you give it a try. Let me know how it turns out—happy baking!

Frequently asked questions

1. Can I use frozen strawberries?
Yes! Just make sure to thaw and pat them dry to prevent excess moisture in the batter.

2. Can I make this cake without eggs?
You can substitute each egg with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water).

3. What if I don’t have yogurt?
Sour cream or buttermilk works just as well. Even plain milk with a teaspoon of vinegar can do the trick.

4. Can I make this cake ahead of time?
Absolutely! It stays moist for days, making it a great make-ahead dessert.

5. Why did my cake sink in the middle?
This usually happens if the batter was overmixed or the oven door was opened too early. Try to resist peeking until it’s close to done!

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