This Strawberry Cake is just about the quickest and easiest cake you will ever make. Loaded with 500g / 1 lb of strawberries IN and ON the cake, it’s a great way to use strawberries when they’re in season! Yogurt makes the crumb moist, it’s not too sweet and you’ll love the hint of lemon.
No stand mixer, no creaming butter. Just one bowl and a wooden spoon!
Strawberry cake
A pink sponge cake with pink frosting made entirely with fresh strawberries without cheating* is a recipe that’s officially been in development for 3 years.
I’m confident 2020 will be The Year when I finally crack it. I’m getting close – and I’m SUPER excited to share it with you. And while infinitely doable by any home cook, it is quite an involved recipe.
So for now, here’s the cake you make with all those strawberries – the best easy cake recipe you will ever make bursting with fresh strawberries!
* No cheating = no food colouring, no strawberry flavouring, no fancy pants ingredients like freeze dried strawberries.
The cake is made with a yogurt and oil based batter which keeps the crumb beautifully moist for days and gives it more structure than delicate sponge cakes made with creamed butter so it can stand up to the weight and considerable juices that sweat out of the strawberries.
It’s still a beautifully soft crumb, it’s just not as delicate as traditional butter and sponge cakes. I’ve used it for Blueberry Cake and this Lemon Yogurt Cake if you’d like to read feedback from people who have tried it (spoiler: it’s good!)
What goes in Strawberry Cake
So here’s what you need:
Strawberries – 500g/1 lb to be exact! Some goes in the cake, most goes on top;
Flour, sugar, egg, baking powder, vanilla, salt – all the usual suspects in cakes;
Lemon – the freshness of lemon works so well in cakes made with berries! Proof -> Strawberry Cheesecake, Blueberry Cake, Blueberry Cheesecake Bars, Blueberry Lemon Loaf; and
Oil and yogurt or sour cream – as noted above, this is what keeps the crumb really moist as well as adding a touch of tang, reinforcing the brightness we get from the lemon.
How to make this easy Strawberry Cake
Being that this doesn’t have creamed butter in it, it’s a one-bowl, hand mixed batter. Whisk Wet ingredients first, then mix the dry in.
Some of the strawberries go inside the cake – not too much, I was a little overenthusiastic about this at first but the strawberries made the batter so wet and weighed it down so much it took 1 hour 40 minutes to cook! Most go on top – they hold their form pretty well but burst with juice when you bite into them.
I’m so unoriginal that whenever I see strawberries and baked goods, I immediately think cream. So for me, a (big!) dollop of freshly whipped cream is mandatory for serving.
Though recently, I really showed my wild side when I served it warm with ice cream – and it was to die for. As with most cakes, the inside is a little “pudding like” when it’s still warm from the oven (hence why most cake recipes sternly instruct you to be patient and let the cake cool fully before serving).
But for this Strawberry Cake, that “pudding like” texture with the warm strawberries just seemed to enhance the eating experience. Especially with that (adventurous! risky!) scoop of ice cream I plonked on the side.
It’s terrific both ways – at room temp OR warm. You choose! – Nagi x
Watch how to make it
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Strawberry Cake (really easy cake recipe)
Ingredients
Strawberries
- 500g / 1 lb strawberries , hulled (ie tops removed)
WET:
- 1 cup sugar , caster/superfine best but granulated ok too
- 1/2 cup oil , canola or vegetable oil
- 2 eggs , large (~50g/1.75 oz each)
- 1 tbsp grated lemon rind
- 1/4 cup lemon juice (1 large lemon)
- 1 cup plain yoghurt , unsweetened (Greek or just plain)
- 1 tsp vanilla extract (or essence)
DRY:
- 2 1/4 cups flour , plain/all purpose
- 4 tsp baking powder (or 1 1/4 tsp baking soda)
- Pinch of salt
SERVING:
- Whipped cream
- Extra strawberries
- Icing sugar/ powdered sugar , for dusting
Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
Strawberries:
- For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
- Topping: Cut the remaining strawberries in half.
Cake:
- Place Wet ingredients in a bowl and whisk well for 1 minute.
- Add Dry ingredients then whisk well until lump free.
- Pour half into cake pan, smooth surface. Scatter over diced strawberries.
- Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
- Bake 50 minutes or until skewer inserted into centre comes out clean. (Note 1) If you need to cook longer, cover with foil if it starts getting too golden.
- Stand 15 minutes in the cake pan before turning out onto cooling rack.
- Cool 15 minutes+ before serving warm or at room temp. Dust with icing sugar, and serve with cream or if serving warm, ice cream!
Recipe Notes:
Nutrition Information:
Originally published as this Upside Down Strawberry Cake in August 2017 which, due to lack of reader interest (ie virtually ZERO readers!) and some technicality issues, has been replaced with this sparkling new easy Strawberry Cake recipe!
More strawberry recipes
Life of Dozer
When the video camera kept focussing on his big golden head instead of the darn cake!!!
Made this today and it was absolutely delicious!! I don’t understand how anyone could find it bland – the sweetness of the strawberries and the slight zing of the lemon juice (I didn’t have a lemon so didn’t add any lemon zest!) was the perfect balance! It was ridiculously soft and moist and just sweet enough – my son who hates his fruit or food with ‘bits’ in it actually ate his whole slice (albeit with chocolate sauce drizzled on top haha) 😍
I made this cake for my husband’s birthday tonight and it turned out pretty good. I used sugar substitute because I am diabetic. It took an hour and 5 minutes to completely cook through. He had his with ice cream and I had mine plain, no powdered sugar on top. I would make again.
Hi Nagi, I made this today. So you are right, the batter is very forgiving as I was making this without an electric beater. Anyway, I mixed the wet ingredients (used sunflower oil which is tasteless and light) and squeezed out all the juice from one lemon (have no idea if I was close to 1/4 cup but I did add some water at the end because the batter was super thick). I did not mix the dry ingredients first before adding to the wet…first added the baking powder and vigorously mixed. I went to find the flour and when I returned to the bowl I found that the batter was kinda bubbly from the addition of the baking powder (I suspect some sort of chemistry thing happened). I added the flour, mixed by hand and baked in a 9-inch springform for 50 min. Cake was super dense and not so sweet. No pudding like interior. I am going to try the recipe again using regular yogurt (not Greek) and maybe swirl strawberry preserves in the first layer with diced strawberry chunks. Just wondering if my big mistake was not mixing the dry altogether first. Or if you can spot the problem since you rigorously test the recipes.
Hi Jojo
Imho the problem was indeed adding the baking powder by itself first. It would’ve reacted with the acidic liquid, so that you lost the CO2 needed to raise the cake.
Hi Carolyn, the cake raised fine. It was super dense and not so sweet. Like I said, I have never used 4 tsp of baking powder ever at one time and I suspect that it is 2 more than is needed.
Note: this wasnt bad – it just wasnt fabulous like all the other recipes I have tried on this site. Like I said, I will try it again with some changes. FYI – served warm with vanilla ice cream.
P.S. Could it be the baking powder? In all my baking over the years, I dont think I have ever added 4tsp to a recipe.
I’ve made this many times and it’s always turned out just right – one of my favourite cakes😊
I thought the same thing with the baking powder.Waiting for my cake to come out of the oven and will see how it tastes.
Hi Nagi!
I wonder if I can use almond flour in this recipe instead. Any experience with that?
Thank you.
Hi Nagi, I am planning to make this for my husband’s birthday. Can canned strawberries be used instead of fresh? Thank you so much in advance!
12 Servings? Ha ha ha ha ha ha. You obviously don’t have teenage boys.
Ba ha ha!!!
It looks delicious, by the way.
Love this cake made it friday and its gone in saturday morning.love love thank you for the recipe.
Can this cake be frozen?
Thanks you
Everyone loved this cake. Thank you again!
Really enjoyed this cake. It’s moist with a nice crumb and is quick and easy to pull together. I did cover the last ten minutes to prevent overbrowning – cook time was otherwise bang on for me. I will make this again I’m sure.
Thanks Nagi!
You are very welcome Holly! N x
Can frozen strawberries be used
Not this one Linda, sorry! N x
Made this today. Great, easy recipe. Only put 1/2 cup sugar and still turned out fine. Took about 15 minutes longer to cook before toothpick came out clean. I sprinkled a little sugar on the berries before putting the cake in the oven. Love the lemon flavour in the cake as well. Impressive looking cake for being so easy. Will definitely make again.
I am happy that you enjoyed it Shawna! N x
Very healthy tasty simple cake. Made it today in a heart shape pan and turned out amazing. But my kids didnt like the cooked strawberries in it( i loved it). Can i make it without strawberries with the same amount of wet ingredients or should i increase them? thank you 😊
Great recipe I didn’t have the suggested cake tin so made it in a loaf tin and cooked the rest of the cake mixture as muffins shared it with family for afternoon tea the cake was so moist and enjoyed by all thank you
Hi Nagi, I’ve only recently discovered your website and have tried a few recipes….they’ve turned out great so am now a fan!
Re this strawberry cake, do you think almond flour/meal would work OK? With 4 tsps baking powder, I’m thinking it could work.
Hi, can I make this with SR flour? (Don’t have any plain) so I just leave out the baking powder and salt? Thanks
This cake was recommended on your “appreciation” site, so I made it for our Thanksgiving dinner. My oven tends to run a little cool, so I upped the temp to 400 degrees. After 50 minutes, it was still very wet in the middle, so I covered it and put it back for another 15 minutes. Still, it was wet at the bottom of the skewer. So, another five minutes. The ultimate result was that it was overcooked on the outside and fine inside. Any suggestions? I’m a cook but not much of a baker.
Hi Joael – what size pan did you use? N x
I would love to make strawberry cake recipe with my family at my house. I am going to watch. Bailey is stupid staff in resource centre. This is Baileys fault. Bailey is not suppose say that no more. Bailey is the verse staff.
I made this cake with sunflower oil. It was one of the worst cakes I have ever eaten… Very bland… Any insights from other bakers? I usually don’t use sunflower oil.