Homemade Strawberry Cake Recipe
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Strawberry Cake is one of those easy, feel-good desserts that hits the spot every time. It’s made with real strawberries, so it tastes fresh and fruity without being overly sweet. The base is soft and buttery, and every bite has little pops of juicy berry goodness. It’s the kind of cake you’ll find yourself making on repeat—partly because it’s delicious, and partly because it’s so simple to throw together.
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When summer rolls around, and I want something that feels a little special without of effort, this strawberry cake is my go-to. It’s always a hit with family and friends—light, fruity, and gone in no time. If you’re lucky enough to have leftovers, they keep well in the fridge, and you can even freeze a few slices for later. Making it ahead makes things easier, especially for busy summer get-togethers.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You won’t believe how easy this cake is to make; just follow my simple steps, and you’ll have it ready before you know it.
Prepare the Cake Pan
Preheat your oven to 350°F and get your 9-inch round cake pan ready. Line the bottom with parchment paper so you can release the cake easily and lightly grease the sides to prevent sticking.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the sugar for about 4 to 5 minutes. You want the mixture to look pale and feel fluffy—that’s going to give your cake a light, tender texture once baked.
Add the Eggs and Vanilla
Crack in the eggs one at a time, beating well after each one to keep everything smooth and lump-free. Then, stir in the vanilla extract so you get that mellow sweetness that balances the berries.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Mix the Dry Ingredients
In a separate bowl, sift and whisk together the flour, baking powder, and salt. Sifting and whisking helps break up clumps and gets everything evenly combined before it goes into your batter.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your butter mixture, alternating with the sour cream. Start and end with the dry ingredients—this method keeps the batter light and helps you blend everything together without overmixing them.
Fold in the Strawberries
Gently fold most of your sliced strawberries into the batter and save a handful for the toppings later. Folding gently keeps the strawberries intact, preventing them from bleeding too much into your batter, and helps you make sure you get whole bites of strawberry in every slice.
Bake the Cake
Spread the batter evenly into your prepared pan and smooth out the surface. Arrange the rest of the strawberries on top, then sprinkle them with granulated sugar.
Bake the cake for 40 to 45 minutes, until the top is golden and a toothpick poked into the center comes out clean.
Cool and Finish
Let the cake cool completely in the pan—this helps it set and makes it easier to remove without breaking.
Once it’s cool, turn it out onto a serving plate, dust the top with powdered sugar, and add a few extra strawberries if you’re feeling fancy. Then, serve and enjoy!
Ingredients
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- 2 cups strawberries sliced
For the Topping:
- 3 tablespoons sugar
- 3 tablespoons powdered sugar
- Fresh strawberries
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, cream together the softened butter and sugar for 4–5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.½ cup unsalted butter, 1 cup sugar, 2 large eggs, 1 ½ teaspoons vanilla
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients and sour cream to the butter mixture, alternating between the two. Begin and end with the dry ingredients, mixing just until combined.1 ½ cups all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoon salt, ½ cup sour cream
- Fold in most of the sliced strawberries, reserving a handful for the topping. Pour the batter into the prepared cake pan and smooth the surface. Arrange the reserved strawberries on top and sprinkle with granulated sugar.2 cups strawberries, 3 tablespoons sugar
- Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a serving plate.
- Before serving, dust with powdered sugar and garnish with extra fresh strawberries if desired.3 tablespoons powdered sugar, Fresh strawberries
Notes
- Room Temperature Ingredients: Bring your butter, eggs, and sour cream to room temp before you start. This makes everything blend more easily into a smooth batter.
- Don’t Rush the Creaming: Beat the butter and sugar for the full 4 to 5 minutes. It adds air to the batter, which keeps the texture light.
- Alternate Your Mixes: Add the flour and sour cream in turns. This keeps the batter from getting too dense or gummy.
- Dry Your Strawberries: Pat the sliced strawberries with a paper towel before folding them in. Too much juice will weigh down your batter.
- Strawberry Placement: Gently press the reserved strawberries into the top of the batter so they stay in place better while baking.
- Keep an Eye on the Bake Time: Check your cake at the 40-minute mark. All ovens bake differently, and you don’t want to overdo it.
- Cool Before Removing: Let the cake cool in the pan before trying to move it—it’ll hold its shape much better when you give it enough time.
- Dust Just Before Serving: If you’re using powdered sugar, wait until just before serving so it doesn’t melt into the cake.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve baked this cake more than a few times, and these tips always help it come out just right—especially if it’s your first time making it.
- Room Temperature Ingredients: Bring your butter, eggs, and sour cream to room temp before you start. This makes everything blend more easily into a smooth batter.
- Don’t Rush the Creaming: Beat the butter and sugar for the full 4 to 5 minutes. It adds air to the batter, which keeps the texture light.
- Alternate Your Mixes: Add the flour and sour cream in turns. This keeps the batter from getting too dense or gummy.
- Dry Your Strawberries: Pat the sliced strawberries with a paper towel before folding them in. Too much juice will weigh down your batter.
- Strawberry Placement: Gently press the reserved strawberries into the top of the batter so they stay in place better while baking.
- Keep an Eye on the Bake Time: Check your cake at the 40-minute mark. All ovens bake differently, and you don’t want to overdo it.
- Cool Before Removing: Let the cake cool in the pan before trying to move it—it’ll hold its shape much better when you give it enough time.
- Dust Just Before Serving: If you’re using powdered sugar, wait until just before serving so it doesn’t melt into the cake.
How to Store Leftovers
Once the cake is fully cooled, you can leave it covered on the counter at room temperature for up to 5 days or refrigerate it for up to 7 days. Just make sure it’s stored in an airtight container so your cake doesn’t dry out.
If you’d like to freeze it, go ahead and wrap individual slices tightly in plastic wrap and foil, then place them in a freezer bag or container. This cake freezes beautifully and can keep well for up to 2-3 months. Before serving, simply thaw them overnight in the fridge.
What to Serve With Strawberry Cake
This strawberry cake is great all on its own, but a scoop of vanilla ice cream or some whipped cream always makes it even better! You could also serve it with a spoonful of Greek yogurt or a simple berry compote for extra fruit flavor.
However you want to enjoy its slice, it’s flexible and plays well with all kinds of toppings.
More Easy Recipes for You to Try at Home
If you love strawberries as much as I do, then you should try these recipes.
