Strawberry Cake – Really Easy Cake Recipe

There’s something truly magical about a homemade strawberry cake. It’s soft, moist, and bursting with the fresh, sweet flavor of strawberries. The best part? This recipe is ridiculously simple—no fancy techniques, no complicated ingredients, just a straightforward cake that delivers big on taste. Whether you’re baking for a weekend treat, a birthday, or just because you have a stash of ripe strawberries, this cake is sure to become a favorite.

this RECIPE

A little story about strawberries and cake

I have a soft spot for strawberry desserts. Growing up, my grandmother always had a bowl of fresh strawberries on the kitchen table, and she made the most incredible strawberry shortcakes. But as much as I loved them, I always found myself wishing for a proper cake—something soft and buttery, where the strawberries became jammy pockets of sweetness.

One summer, after picking way too many strawberries at a local farm, I decided to experiment. I wanted a cake that was easy, full of strawberry flavor, and didn’t require any layers or frosting. After a few test runs (and a lot of cake for breakfast), I landed on this recipe. It’s got a tender crumb, a lovely lemony brightness, and a beautiful golden top studded with strawberries. It’s the kind of cake that feels effortless yet special at the same time.

The sweet history of strawberry cakes

Strawberry cakes have been around for centuries, but most traditional versions involved layering strawberries with biscuits or sponge cake, like the classic strawberry shortcake. In some parts of the world, strawberry cakes are made with artificial strawberry flavors, but this one stays true to the fruit itself. The combination of fresh strawberries and a simple, moist cake base makes this feel both timeless and modern.

What makes this recipe special is its balance—just enough sweetness, a hint of lemon to brighten the flavors, and a texture that’s perfectly soft yet sturdy enough to hold the juicy strawberries. It’s the kind of cake you’d find in a cozy European bakery, served with a dusting of powdered sugar and a dollop of cream.

Let’s talk ingredients: simple and fresh

Strawberries – the star of the show!

Fresh strawberries give this cake its signature flavor. You’ll use them in two ways—some diced and mixed into the batter for bursts of juicy sweetness, and some halved and placed on top for a gorgeous finish. If strawberries aren’t in season, you can swap them for raspberries or blueberries, but nothing quite beats the real thing.

Yogurt – the secret to a moist cake

Greek yogurt (or plain unsweetened yogurt) makes this cake incredibly soft and tender. It also adds a slight tang that balances the sweetness. If you’re out of yogurt, sour cream works well too.

Lemon zest and juice – a bright touch

Lemon and strawberries are a perfect match. The zest adds an aromatic lift, while the juice keeps the cake fresh-tasting. If you don’t have lemons, a splash of orange juice or even a little apple cider vinegar can work in a pinch.

Oil – keeps things extra soft

Instead of butter, this recipe uses oil (vegetable or canola) for a light, moist texture. I love using oil in cakes because it stays soft even after a day or two. If you prefer, melted butter can be used, but the cake may be a bit denser.

Sugar – just enough sweetness

Caster sugar is best since it dissolves quickly, but regular granulated sugar works too. If you want a slightly caramelized flavor, try swapping half the sugar for light brown sugar.

Flour, baking powder, and salt – the foundation

All-purpose flour keeps things simple, while baking powder gives the cake its lift. A tiny pinch of salt enhances all the flavors.

The right tools for the job

You don’t need anything fancy for this cake, just a few basic kitchen tools:

• A 9-inch cake pan – Any shape will work, but I prefer a round pan for even baking.
• Mixing bowls – One for wet ingredients, one for dry.
• A whisk – No need for a mixer; a good whisk does the job.
• A spatula – Helps scrape out every last bit of batter.
• Parchment paper – Keeps the cake from sticking and makes for easy cleanup.

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

1. Prep the pan and oven

Preheat your oven to 200°C (390°F) or 180°C (fan-forced). Grease a 9-inch cake pan and line the bottom with parchment paper.

2. Get the strawberries ready

Hull the strawberries (remove the tops), then dice about one-third of them into small pieces. These will go inside the batter. Cut the remaining strawberries in half to place on top.

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 smooth and well combined.

4. Add the dry ingredients

In a separate bowl, mix the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, whisking until the batter is smooth and lump-free.

5. Assemble the cake

Pour half of the batter into the prepared cake pan and smooth the surface. Scatter the diced strawberries over the batter. Pour the remaining batter on top and smooth it out again. Finally, arrange the halved strawberries on top, cut side down.

6. Bake to golden perfection

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

7. Serve and enjoy!

Dust with powdered sugar and serve with whipped cream or ice cream. It’s amazing warm or at room temperature!

Variations to try

• Make it gluten-free – Use a 1:1 gluten-free flour blend.
• Try it dairy-free – Swap yogurt for coconut yogurt and use a plant-based whipped topping.
• Use different fruits – Raspberries, peaches, or cherries work beautifully.
• Add a crunch – Sprinkle some slivered almonds or crumble topping before baking.

How to serve it beautifully

For a stunning presentation, place the cake on a pretty cake stand, dust it lightly with powdered sugar, and serve with extra fresh strawberries and whipped cream on the side. It’s also delicious with a drizzle of honey or a spoonful of berry compote.

The perfect drinks to pair with it

• A cup of tea – Earl Grey or chamomile complement the flavors nicely.
• A glass of Prosecco – The bubbles make it feel extra special.
• A latte or cappuccino – Perfect for a cozy afternoon treat.

Storing and reheating tips

This cake keeps well at room temperature for up to two days. Store it in an airtight container. If you need to keep it longer, refrigerate it for up to five days. To reheat, warm slices in the microwave for 10–15 seconds.

FAQs

1. Can I use frozen strawberries? Yes, but don’t thaw them first. Just chop and use straight from the freezer.

2. What if I don’t have lemon? You can skip it, but the flavor won’t be as bright. A little orange juice works too.

3. Can I make this into cupcakes? Absolutely! Bake at 180°C (350°F) for about 20–25 minutes.

4. Can I use whole wheat flour? Yes, but the cake will be denser. Try half whole wheat, half all-purpose for a balance.

5. Do I need to refrigerate leftovers? Only if keeping for more than two days. Otherwise, room temp is fine.

Enjoy baking this easy strawberry cake! Let me know if you try it—I’d love to hear how it turns out! 🍓🎂

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