Easy Strawberry Cake with Strawberry Sauce (VIDEO)

 I hope this Easy Strawberry Cake becomes a new favorite for you. Fresh strawberries add incredible flavor to desserts, like our No-Bake Cheesecake, this popular Strawberry Pretzel Salad, or Mini Strawberry Cheesecakes.

This strawberry cake is winning in every way: simple ingredients, easy to make, perfect for entertaining, and completely yummy. Everything about this cake is good. This is a crowd-pleasing dessert, but (so you can’t say I didn’t warn you) it disappears fast!

This recipe is based on our wildly popular Blueberry Cake which was an instant hit and continues to be one of the top 5 recipes on our blog.

Ingredients

Strawberry Cake Ingredients:

2 large eggs room temperature

1 cup granulated sugar

1 cup sour cream

1/2 cup light olive oil or vegetable oil

1 tsp vanilla extract

2 cups all-purpose flour (*measured correctly)

2 tsp baking powder

1/4 tsp salt

12 oz strawberries hulled

1 tsp powdered sugar for dusting, optional

Strawberry Sauce Ingredients:

16 oz strawberries hulled and halved

1/4 cup granulated sugar or to taste

Instructions

Cake Prep:

Butter a 9" springform pan and line the bottom with parchment paper. Preheat oven to 375˚F. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

How to Make Strawberry Cake:

In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.

In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Do not over-mix. 

Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries (cut-side-down), pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.

Run a thin spatula around cake edges to loosen from pan. then transfer to a cake platter. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired. Drizzle individual slices generously with strawberry syrup.

How to Make Strawberry Sauce:

While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and 1/4 cup sugar (or add sugar to taste) and blend until pureed.

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