Easy Strawberry Cake Recipe: Fresh, Tender, and Irresistibly Moist
There’s something truly special about a dessert that brings everyone to the table, and for my family, that dessert is anything made with fresh strawberries. While I’m typically a chocolate purist when it comes to sweet treats, and my husband often gravitates towards the opposite, strawberry desserts are our universal win. This easy strawberry cake, in particular, has become a cherished staple. Its vibrant flavor and comforting texture make it an instant crowd-pleaser, perfect for any gathering or a simple weeknight indulgence. If you’re like me and sometimes enjoy the best of both worlds, you’ll love my Chocolate Strawberry Shortcake, but for a pure, unadulterated strawberry experience, keep reading!
This delightful strawberry cake recipe stands out not just for its incredible taste but also for its sheer simplicity. You’d be surprised how quickly it comes together, yet the results are far from ordinary. Imagine a cake with a delicately sweet, slightly crisp sugary crust on the outside, giving way to an astonishingly moist and almost custardy interior, studded with juicy pieces of fresh strawberry. It’s this unique texture that elevates it beyond your average cake. Every bite offers a burst of sweet berry flavor complemented by the rich, tender crumb. My family devours it in no time, and it never fails to impress when I bring it to potlucks or parties.
The Magic of Fresh Strawberries in Your Cake
While the convenience of frozen berries is undeniable, there’s truly nothing quite like the flavor and texture that fresh strawberries bring to this cake. When baked, fresh strawberries retain their structure better, bursting with vibrant, juicy sweetness that infuses every single crumb. They provide a beautiful contrast to the cake’s tender texture and a bright, natural sweetness that isn’t cloying. When selecting strawberries, look for ones that are brightly colored, firm, and plump with green caps still attached. These are signs of peak ripeness and flavor, ensuring the best possible outcome for your dessert.
Beyond Strawberries: Berry Variations
One of the many charms of this recipe is its incredible versatility. While fresh strawberries are undoubtedly the star, don’t hesitate to experiment with other seasonal berries if you have them on hand, or even if you just want to try something different. Blueberries, blackberries, and raspberries would all be fantastic substitutes, each lending their unique flavor profile to the moist, custardy base. Imagine a tart raspberry version, or a sweet and earthy blackberry cake. You could even combine a medley of berries to create a stunning Mixed Berry Cake – a true celebration of summer’s bounty. The core recipe remains robust, ensuring a delicious result no matter your berry of choice. Just ensure you still use approximately one pound of your chosen fruit, hulled and roughly chopped if necessary.
Serving Suggestions for Every Occasion
This tender strawberry cake is incredibly versatile and pairs beautifully with a variety of toppings, depending on your mood or the occasion. For a classic touch, a generous dollop of freshly whipped cream adds a delightful lightness and creaminess that complements the dense cake. If you’re looking for a warm-cold contrast that is pure bliss, a scoop of premium vanilla bean ice cream is an absolute must. For an extra burst of strawberry flavor, consider drizzling it with a homemade strawberry sauce or a light berry compote. It’s equally wonderful enjoyed simply on its own, perhaps with a cup of coffee for a morning treat or alongside a refreshing glass of iced tea on a warm afternoon. Its rustic charm makes it perfect for casual gatherings, while its exquisite taste makes it special enough for more formal events.
How to Make This Irresistible Strawberry Cake
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements.
Making this easy strawberry cake is a straightforward process, even for novice bakers. The key is in the preparation and gentle handling of the ingredients to achieve that signature tender, custardy texture. Here’s a quick overview of the steps involved:
- **Prepare Your Pan:** Start by preheating your oven to 350°F (175°C). You’ll need a 9-inch springform pan for this cake, which makes for easy release and a beautiful presentation. Generously spray it with non-stick spray or grease and flour it. If you only have a regular 9-inch cake pan, that will work too – just be sure to line the bottom with parchment paper and grease the sides well.
- **Prepare the Strawberries:** Hull and roughly chop one pound of fresh strawberries. This ensures a good distribution of fruit throughout the cake.
- **Cream Eggs and Sugar:** In a large mixing bowl, beat the eggs and granulated sugar together on high speed for about 2 minutes. You’re looking for a pale yellow color and a noticeably thick, airy consistency. This step is crucial for the cake’s final texture.
- **Add Wet Ingredients:** Reduce the mixer speed and blend in the vegetable oil, sour cream, and vanilla extract until they are well combined and smooth.
- **Combine Dry Ingredients:** In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- **Incorporate Dry into Wet:** Slowly add the flour mixture to the wet ingredients, mixing on low speed until *just* combined. Stop as soon as the last streaks of flour disappear – overmixing is the enemy of a tender cake!
- **Fold in Strawberries & Assemble:** Gently fold in about two-thirds of the chopped strawberries into the batter. Pour the batter into your prepared springform pan. Scatter the remaining one-third of berries over the top, gently pressing them into the dough. Finally, evenly sprinkle the remaining granulated sugar over the entire top of the cake. This sugar will caramelize beautifully to form that signature sugary crust.
- **Bake and Cool:** Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack before attempting to slice it. This allows the cake to set properly and enhances its moist texture.
Mastering Your Strawberry Cake: Key Baking Tips
Achieving the perfect tender and moist strawberry cake is all about paying attention to a few crucial details. These tips will help ensure your cake comes out beautifully every time:
- Do Not Overmix: This is arguably the most critical tip for this recipe. Unlike some traditional layer cakes that benefit from longer beating times, this cake relies on a delicate crumb. Overmixing the batter, especially after adding the flour, develops the gluten excessively. This leads to a tough, dense, and dry cake instead of the tender, custardy texture we’re aiming for. As soon as the flour streaks disappear, stop mixing immediately.
- Room Temperature Eggs: When baking, using room temperature eggs is always recommended. Eggs at room temperature emulsify more easily with fats and sugar, creating a smoother, more uniform batter. This leads to a finer, lighter crumb and a more consistent texture in your finished cake. If you forget to take your eggs out, you can quickly warm them by placing them in a bowl of warm (not hot) water for 5-10 minutes.
- Use a Light Oil: Vegetable oil or canola oil are perfect for this cake because they are neutral in flavor. This allows the delicious taste of the fresh strawberries and vanilla to truly shine without any interference. While you could technically use a light olive oil or even melted butter, be aware that these will impart their own distinct flavors to the cake, altering its intended profile. For the best, purest strawberry flavor, stick with a neutral oil.
- Measure Flour Correctly: Accurate flour measurement is paramount for the desired tender, custardy texture. Do not scoop the flour directly from the bag with your measuring cup, as this compacts the flour and results in using too much. Instead, spoon the flour into your measuring cup until it overflows, then use the back of a knife or a straight edge to level it off. Too much flour will lead to a denser, drier cake that lacks the desired moistness.
Frequently Asked Questions (FAQ)
Can I Substitute Sour Cream?
Absolutely! If you don’t have sour cream on hand, plain full-fat Greek yogurt makes an excellent substitute. The sour cream (or Greek yogurt) is a crucial ingredient here, not for its flavor, but for the incredible moisture and slight tang it contributes to the cake, giving it that wonderfully tender, almost custardy texture. You won’t taste the sour cream in the final product; it simply works wonders on the crumb.
Can I Use Frozen Strawberries?
Yes, you can certainly use frozen strawberries if fresh ones are out of season or unavailable. However, frozen berries tend to release more moisture as they thaw and bake, which can make your cake slightly wetter. To mitigate this, consider tossing the frozen strawberries with a tablespoon of flour before folding them into the batter. This extra bit of flour helps absorb any excess liquid. It’s best to add them to the batter while they are still mostly frozen to prevent them from breaking down too much.
How Should I Store This Strawberry Cake?
This strawberry cake is best stored at room temperature in an airtight container for up to 2-3 days. This helps maintain its moist texture. If your kitchen is particularly warm, or if you want to extend its freshness, you can refrigerate it for up to 5 days. Just be sure to bring it back to room temperature before serving for the best flavor and texture, as refrigeration can sometimes slightly alter the crumb.
Can I Make This Cake Ahead of Time?
This cake is a fantastic make-ahead dessert! In fact, many people find that the flavors actually deepen and meld beautifully overnight, making it even more delicious the next day. Simply bake, cool completely, and then store it as recommended above. It’s also suitable for freezing; wrap individual slices or the whole cake tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What if I Don’t Have a Springform Pan?
While a 9-inch springform pan is recommended for its easy release and elegant presentation, you can absolutely use a regular 9-inch round cake pan. For easier removal, make sure to generously grease and flour the pan, and consider lining the bottom with a circle of parchment paper. If you use a different sized pan, you may need to adjust the baking time accordingly. A smaller, deeper pan might require a longer baking time, while a larger, shallower pan might bake faster. Always rely on the toothpick test for doneness.
More Delicious Strawberry Dessert Recipes
If you love strawberries as much as we do, you’ll want to explore these other fantastic strawberry recipes:
- Fresh Strawberry Pie
- Strawberry Cream Squares
- Strawberry Shortcake
- Strawberry Poke Cake
- Strawberry Cheesecake Lasagna
- Strawberry Almond Cupcakes
- Strawberry Popsicles
- Strawberry Milkshake Pie
Strawberry Cake
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Ingredients
- 2 whole eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 pound strawberries, hulled and diced
- 2 tablespoons granulated sugar
Instructions
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Preheat oven to 350°F. Grease or line a 9-inch springform pan with parchment paper.
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Using an electric mixer beat eggs and 1 cup sugar together on medium-high until thick and light in color; this will take a couple of minutes.2 whole eggs, 1 cup granulated sugar
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Add in vegetable oil, sour cream, and vanilla. Mix until blended.1/2 cup vegetable oil, 3/4 cup sour cream, 1 teaspoon vanilla extract
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Whisk together flour, baking powder, and salt in a separate bowl.1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
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Add flour mixture into mixer in batches until it is just incorporated. Fold in about two-thirds of the diced strawberries.1 pound strawberries
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Pour batter into prepared pan. Top with the remaining berries. Sprinkle 2 tablespoons of sugar evenly over top.2 tablespoons granulated sugar
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Bake for 40-45 minutes until a tester comes out clean. Remove and let cool before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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