The sun was shining through my kitchen window when I had an epiphany: summer gatherings deserve desserts that celebrate the season’s bounty. That’s how I stumbled upon my go-to recipe for Easy Strawberry Cake. With its tender crumb and juicy strawberry bursts, this cake is everything you want—refreshing, not overly sweet, and incredibly easy to whip up. It’s made with yogurt, which keeps it moist and soft for days, eliminating the need to cream butter. Perfect for BBQs or a cozy evening at home, this cake unlocks the deliciousness of fresh berries while allowing you to spend less time in the kitchen and more time with those you love. Ready to impress your friends and family? Let’s dive into the delightful world of strawberry-infused bliss!
Why Is This Strawberry Cake So Special?
Fresh Ingredients: This cake highlights the vibrant flavor of fresh strawberries, making it a standout choice for summer treat lovers.
Ease of Preparation: No complicated steps here! With simple instructions, even novice bakers can achieve success.
Perfectly Balanced Sweetness: Not overly sweet, it allows the strawberries to shine, satisfying your cravings without overwhelming your palate.
Versatile Enjoyment: Great as a dessert, snack, or even breakfast, this cake truly is a versatile delight. Consider serving it with a dollop of whipped cream for an extra touch!
Time-Saving Dessert: Bake it in under an hour, leaving you with more time to enjoy your gathering. Perfect for those spontaneous occasions!
Strawberry Cake Ingredients
For the Batter
- Strawberries – Use 500g/1 lb hulled strawberries; reserve most for topping to ensure maximum fresh flavor.
- Sugar – 1 cup of caster/superfine sugar adds just the right sweetness and structure.
- Oil – ½ cup of canola or vegetable oil provides moisture and richness to your cake.
- Eggs – 2 large eggs (~50g/1.75oz each) are crucial for binding and adding moisture.
- Lemon Rind – 1 tbsp, freshly grated, brightens up the flavor of the cake beautifully.
- Lemon Juice – ¼ cup, preferably from one large lemon, adds perfect acidity and freshness.
- Plain Yogurt – 1 cup of unsweetened Greek or plain yogurt keeps the cake moist and tender.
- Vanilla Extract – A splash of 1 tsp enhances the overall flavor profile.
- Flour – 2 ¼ cups of plain/all-purpose flour give the cake its necessary structure.
- Baking Powder – 4 tsp acts as a leavening agent, ensuring a fluffy texture.
- Salt – A pinch enhances the flavors of the cake subtly.
For Serving (optional)
- Whipped Cream – Consider adding a dollop for a rich, creamy complement to the strawberry cake.
- Icing Sugar – Dust before serving for a pretty presentation and an extra touch of sweetness.
This Strawberry Cake not only highlights fresh ingredients but promises a delightful experience with every bite!
How to Make Strawberry Cake
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Preheat the oven to 200°C/390°F (180°C fan). Prepare a 23 cm/9″ cake pan by greasing and lining it, ensuring the cake releases easily after baking.
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Dice 1 cup of strawberries (about 1/3 of the total) for the batter and halve the remaining strawberries for topping. This creates juicy pockets of flavor throughout the cake.
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Whisk together the wet ingredients in a bowl: sugar, oil, eggs, lemon rind, lemon juice, yogurt, and vanilla until smooth. This mixture will be your flavorful base.
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Mix dry ingredients: Add flour, baking powder, and salt to the bowl. Stir gently until the mixture is lump-free, creating a silky batter.
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Layer the batter: Pour half of the batter into the prepared pan, scatter the diced strawberries on top, then add the remaining batter. Finally, arrange the halved strawberries face down for a pretty finish.
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Bake for 50 minutes, or until a skewer inserted in the center comes out clean. Keep an eye on it—ovens can vary in temperature!
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Cool in the pan for 15 minutes before transferring to a cooling rack. Dust with icing sugar before serving it warm or at room temperature, ideally paired with whipped cream or ice cream.
Optional: Garnish with mint leaves for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Strawberry Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 5 days, ensuring it remains moist and flavorful.
Fridge: If the weather is humid or hot, refrigerate the cake in an airtight container to maintain freshness; it can last up to 1 week in the fridge.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.
Reheating: To enjoy leftovers, warm slices in the microwave for 10-15 seconds or enjoy them cold for a refreshing treat!
What to Serve with Strawberry Cake?
Imagine hosting a vibrant summer gathering filled with laughter, sunshine, and delicious treats that highlight the season’s best flavors.
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Whipped Cream: A dollop of this sweet and airy accompaniment enhances the cake’s freshness, adding a lovely creaminess to each bite.
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Vanilla Ice Cream: Creamy and rich, it creates a delightful contrast to the cake’s moist texture, making every mouthful an indulgent experience.
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Fresh Mint Leaves: Sprinkle them on top for a burst of color and a refreshing aromatic touch that complements the strawberries beautifully.
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Lemonade: A cool glass of freshly squeezed lemonade offers a tangy, refreshing contrast, balancing the cake’s sweetness while celebrating summer’s flavors.
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Cheese Plate: Pair with soft cheeses like brie or cream cheese; their rich creaminess provides a sophisticated twist that enhances the fruit’s natural sweetness.
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Fruit Salad: Brighten your table with a mixed fruit salad; its juicy textures will play wonderfully alongside the soft, sweet notes of the strawberry cake.
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Chilled Rosé: A glass of chilled rosé wine will add an elegant touch to your gathering and perfectly complement the fruity flavors throughout the meal.
Strawberry Cake Variations & Substitutions
Feel free to make this delightful cake your own by customizing with these scrumptious twists!
- Dairy-Free: Substitute yogurt with a dairy-free alternative like coconut yogurt for a creamy, non-dairy option. This keeps the cake moist while catering to lactose sensitivities.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour, ensuring everyone can enjoy this treat without gluten. You’ll still achieve a lovely, tender cake.
- Fruit Fusion: Swap out strawberries for seasonal fruits like blueberries or raspberries. Each option offers a unique twist and delicious flavors that make the cake a seasonal delight.
- Nutty Surprise: Fold in ½ cup of chopped nuts, like almonds or walnuts, into the batter for an added crunch. This creates a lovely texture that complements the moist cake beautifully.
- Citrus Twist: Experiment with citrus by using lime or orange zest instead of lemon. It creates a refreshing, zesty flavor that brightens up your cake.
- Herbal Infusion: Add a teaspoon of finely chopped fresh mint or basil to the batter for an herbaceous note. This unexpected addition creates a fragrant and intriguing flavor profile!
- Chocolate Chip Delight: For chocolate lovers, mix in ½ cup of mini chocolate chips. The combination of berries and chocolate is pure bliss and perfect for any dessert table.
- Spiced Variation: Include 1 teaspoon of cinnamon or nutmeg for a warm spiced flavor. It adds an exciting depth that transforms your strawberry cake into something truly special.
Tips for the Best Strawberry Cake
- Don’t Overload Strawberries: Keep to the recommended amounts—too many can make the cake soggy and affect the bake time.
- Use Fresh Strawberries: For the best flavor, always opt for fresh, ripe strawberries. Frozen ones can alter texture and taste in this strawberry cake.
- Check Oven Temperature: Ovens can vary; use an oven thermometer to ensure it’s at the right temperature—this cake needs that heat to rise perfectly.
- Cool Gradually: Allow the cake to cool in the pan to prevent it from falling apart. After slicing, enjoy within a few days for optimal freshness.
- Flavor Variations: Don’t hesitate to experiment! A dash of almond extract can elevate the taste, or you can switch strawberries for other berries for a fruity twist.
Make Ahead Options
These Easy Strawberry Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the batter up to 24 hours in advance by combining the wet and dry ingredients, then refrigerate it until you’re ready to bake. The diced strawberries can be prepared in advance too; just toss them in a little lemon juice to prevent browning. When it’s time to bake, simply pour the chilled batter into the pan, layer the strawberries, and bake as usual. This method ensures your cake remains fresh and delicious, allowing you to spend more time enjoying your gathering and less time in the kitchen!
Easy Strawberry Cake Recipe FAQs
What type of strawberries should I use for this cake?
Absolutely use fresh, ripe strawberries! Look for ones that are plump and fragrant, avoiding any with dark spots or blemishes. This will ensure you have the best flavor and texture in your Easy Strawberry Cake. Avoid frozen strawberries, as they tend to alter the cake’s moisture balance and overall taste.
How should I store this Strawberry Cake?
You can store the cake in an airtight container at room temperature for up to 5 days. If the environment is hot and humid, I recommend refrigerating it to maintain its freshness. Wrapped properly, the cake can last up to a week in the fridge, but it’s best enjoyed within a few days!
Can I freeze this Strawberry Cake?
Absolutely! For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can store them for up to 3 months! When you’re ready to enjoy, simply thaw the slices in the fridge overnight. For a quick fix, toss them in the microwave for 10-15 seconds.
Why did my cake turn out too wet or mushy?
Very common! Excess moisture from the strawberries can make your cake soggy. Be sure to follow the ingredient amounts closely and avoid adding too many strawberries to the batter. Additionally, if your oven tends to run cool, you might want to bake it a bit longer to ensure it’s fully cooked through.
Can I serve this cake to someone with allergies?
If you are catering to specific allergies, it’s important to note that this cake contains eggs and dairy (from the yogurt and optional whipped cream). For a dairy-free version, you can substitute the yogurt with a dairy-free alternative, like almond yogurt. Always check for any other specific needs depending on your guests!
What’s the best way to serve this Strawberry Cake?
I often suggest serving the cake alongside a dollop of whipped cream or a scoop of vanilla ice cream for an added touch of richness. It’s also a delightful addition to brunch gatherings! Dust with icing sugar just before serving for that perfect finishing touch.
Easy Strawberry Cake Recipe That Bursts with Fresh Flavor
Ingredients
Equipment
Method
- Preheat the oven to 200°C/390°F (180°C fan). Prepare a 23 cm/9" cake pan by greasing and lining it.
- Dice 1 cup of strawberries (about 1/3 of the total) for the batter and halve the remaining strawberries for topping.
- Whisk together the wet ingredients in a bowl: sugar, oil, eggs, lemon rind, lemon juice, yogurt, and vanilla until smooth.
- Mix dry ingredients: Add flour, baking powder, and salt. Stir gently until the mixture is lump-free.
- Pour half of the batter into the prepared pan, scatter the diced strawberries on top, then add the remaining batter.
- Arrange the halved strawberries face down on top for a pretty finish.
- Bake for 50 minutes, or until a skewer inserted in the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a cooling rack. Dust with icing sugar before serving.