Easy Strawberry Cake Recipe: Bursting with Fresh Flavor

Welcome to a wonderfully simple and irresistibly delicious strawberry cake recipe! This delightful cake truly highlights the natural sweetness and vibrant flavor of fresh strawberries. Its secret for a beautifully moist and tender crumb comes from a generous helping of plain yogurt. Best of all, you prepare this amazing cake in just one bowl with no mixer required, making it incredibly easy for any home baker.

Why You’ll Love This Strawberry Cake Recipe

This fantastic strawberry cake recipe will quickly become a favorite in your kitchen. It offers a perfect balance of ease and incredible flavor.

• It is genuinely quick and straightforward to prepare, ideal for busy days.
• The cake is packed with natural strawberry goodness, ensuring a bright, fruity taste in every bite.
• You’ll enjoy a wonderfully moist and tender cake that stays delicious for days after baking.
• It requires minimal kitchen equipment, meaning less cleanup and fuss.
• This recipe is absolutely perfect for fresh berry season, letting you savor seasonal produce.

Ingredients

Crafting this delightful cake starts with fresh, quality ingredients. Each component plays a vital role in creating its incredible texture and flavor.

• Strawberries: 500g / 1 lb fresh strawberries, hulled (tops removed).
• Wet Ingredients:
  • 1 cup sugar (caster/superfine or granulated).
  • 1/2 cup vegetable oil (or canola oil).
  • 2 large eggs (~50g/1.75 oz each).
  • 1 tbsp grated lemon rind.
  • 1/4 cup fresh lemon juice (from 1 large lemon).
  • 1 cup plain unsweetened yogurt (Greek or regular).
  • 1 tsp vanilla extract (or essence).
• Dry Ingredients:
  • 2 1/4 cups all-purpose flour (plain flour).
  • 4 tsp baking powder (or 1 1/4 tsp baking soda).
  • Pinch of salt.
• For Serving:
  • Whipped cream.
  • Extra fresh strawberries.
  • Icing sugar (powdered sugar), for dusting.

Notes & Substitutions

When preparing your ingredients for this strawberry cake recipe, a few tips can enhance your baking experience. For the best flavor, always use ripe, fragrant strawberries. Dice about one-third of your strawberries for the batter and halve the rest for the topping. You can use either granulated sugar or superfine (caster) sugar; superfine sugar dissolves a bit faster but the end result is similar. If you do not have plain yogurt, sour cream makes an excellent substitute, providing a similar tang and moisture. This recipe uses baking powder for leavening; if substituting with baking soda, you will need to adjust the quantity. Using fresh lemon rind and juice is crucial for that bright, zesty contrast, so avoid bottled versions.

Equipment

Gathering your equipment before you begin makes the baking process smooth and enjoyable. You won’t need anything fancy for this simple strawberry cake.

• One 9-inch (23cm) round cake pan.
• Large mixing bowls for wet and dry ingredients.
• A whisk or a sturdy wooden spoon for mixing.
• Standard measuring cups and spoons.
• Baking paper (parchment paper) to line the pan.
• A cooling rack to allow your cake to cool properly.

How to Make Strawberry Cake

This easy strawberry cake recipe comes together effortlessly. Just follow these straightforward steps for a delicious homemade treat.

1. Prepare Oven and Pan: Preheat your oven to 200°C/390°F (180°C fan-forced). Grease and line a 23 cm / 9″ cake pan with baking paper/parchment paper. Any round cake pan works well.
2. Prepare Strawberries: For the cake’s interior, dice about one-third of the strawberries into roughly 1.5cm / 1″ pieces, aiming for 1 cup. For the topping, cut the remaining strawberries in half.
3. Combine Wet Ingredients: In a large mixing bowl, combine the sugar, oil, eggs, grated lemon rind, lemon juice, yogurt, and vanilla extract. Whisk these wet ingredients well for about one minute until everything is thoroughly combined and smooth.
4. Add Dry Ingredients: To the same bowl, add the all-purpose flour, baking powder, and a pinch of salt. Whisk everything together until the batter is smooth and lump-free. Do not overmix; stop once combined.
5. Layer Batter and Berries: Pour half of the cake batter into your prepared cake pan and spread it evenly to smooth the surface. Scatter the diced strawberries you prepared earlier over this first layer of batter.
6. Top with More Batter and Berries: Carefully pour the remaining batter over the diced strawberries, smoothing the surface again. Then, arrange the halved strawberries on top of the batter, placing them cut-side down for a beautiful presentation.
7. Bake the Cake: Bake for 50 minutes. Insert a skewer into the center; if it comes out clean, your cake is ready. If it needs more time and the top is browning too quickly, cover it loosely with aluminum foil.
8. Cool: Let the cake stand in its pan for 15 minutes before carefully turning it out onto a wire cooling rack.
9. Serve: Allow the cake to cool for at least 15 minutes before serving warm or at room temperature. Dust generously with icing sugar and serve with whipped cream, or with ice cream if serving warm.

Pro Tips for the Best Strawberry Cake

Achieving a perfect result with your strawberry cake is easy with a few expert tips. These small adjustments make a big difference.

• Mind the Berries: Avoid adding too many diced strawberries to the batter, as excess moisture can make the cake dense.
• Adjust Bake Time: Fresh, juicy fruit can prolong baking. Monitor the cake’s doneness with a skewer, and adjust time as needed.
• Prevent Over-Browning: If the cake top browns too quickly before the center is cooked, cover it loosely with aluminum foil.
• Accurate Oven Temperature: Ensure your oven temperature is calibrated. An oven thermometer can help prevent under or over-baking.
• Choose Wisely: Always select ripe, fragrant strawberries for the best flavor impact in your cake.

Serving, Storage, & Variations

This versatile strawberry cake is wonderful enjoyed in many ways, and it stores beautifully.

Serving Suggestions

• Enjoy a slice warm from the oven with a generous scoop of vanilla ice cream.
• Serve it at room temperature, accompanied by a dollop of freshly whipped cream.
• Garnish with extra fresh, thinly sliced strawberries for an elegant touch.

Storage Tips

• Store your strawberry cake in an airtight container at room temperature for up to 5 days.
• In very humid climates, refrigerating the cake can help maintain its freshness.
• This cake freezes exceptionally well. Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months.

Variations

• Other Berries: Substitute blueberries, raspberries, or a mix of berries for the strawberries.
• Citrus Zest: Experiment with orange or lime zest instead of lemon for a different citrus note.
• Cream Cheese Frosting: For a richer treat, top this cake with a simple cream cheese frosting instead of just whipped cream.

Nutrition Information

Enjoying a slice of this delicious strawberry cake is a treat. Here is an approximate nutritional breakdown per slice.

Based on 12 slices per cake:

FAQs

Conclusion

This easy one-bowl strawberry cake recipe proves that delicious baking doesn’t need to be complicated. With its incredibly moist texture, bright lemon notes, and abundance of fresh strawberry flavor, it is truly a delightful treat. We encourage you to try this simple recipe and experience the joy of a homemade cake. Bake it, share it, and let us know what you think in the comments below!

For more fruity and refreshing treats, try our luscious Frozen Yogurt Banana Pops, brighten your table with a tangy Lemon Raspberry Frozen Yogurt Bites, or indulge in the sweet crunch of Cinnamon Glazed Apple Fritter Bites.

Follow me on Pinterest for vibrant strawberry desserts, seasonal cakes, and easy recipes that bring fresh flavor and joy to every occasion.

Easy Strawberry Cake Recipe

This easy strawberry cake recipe delivers a delightful burst of fresh flavor, perfect for any occasion. Made with a simple batter and topped with fresh strawberries, it’s a true crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10 slices

Calories 380 kcal

Equipment

• Oven
• 23 cm / 9″ cake pan
• Baking paper/parchment paper
• Bowl
• Whisk
• Skewer
• Foil
• Cooling rack

Ingredients

  

Cake

• 500g / 1 lb strawberries hulled (ie tops removed)
• 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)
• 2 1/4 cups flour plain/all purpose
• 4 tsp baking powder (or 1 1/4 tsp baking soda)
• Pinch salt
• Whipped cream
• Extra strawberries
• Icing sugar/ powdered sugar for dusting

Instructions

 

Instructions

• Preheat oven to 200°C/390°F (180°C fan).
• Grease and line a 23 cm / 9″ cake pan with baking paper.
• Dice about a third of the strawberries into 1.5cm pieces for the cake’s interior, and halve the remaining strawberries for the topping.
• In a bowl, whisk the wet ingredients for one minute.
• Add dry ingredients and whisk until lump-free.
• Pour half the batter into the prepared pan, smooth, then scatter diced strawberries over it.
• Cover with remaining batter, smooth, and arrange halved strawberries cut-face down on top.
• Bake for 50 minutes, or until a skewer inserted into the center comes out clean; cover with foil if browning too quickly.
• Let the cake stand in the pan for 15 minutes before transferring to a cooling rack.
• Cool for at least 15 minutes before serving warm or at room temperature, dusted with icing sugar and accompanied by cream or ice cream.

Notes

If the cake starts browning too quickly during baking, cover it loosely with foil. Serve the cooled cake warm or at room temperature, dusted with icing sugar, and consider pairing it with whipped cream or ice cream for an extra treat.