Fresh Strawberry Cake Recipe
Introduction
There is something about a warm kitchen, the sweet perfume of ripe berries, and the slow hum of conversation that turns any ordinary evening into a memory. This Fresh Strawberry Cake Recipe arrives like that memory—bright, tender, and full of summer sunlight even on a gray day. The moment you toss sliced strawberries into batter and your oven fills the room with that gentle, fruity aroma, you know you have an indulgent dessert that’s also a comforting food for the soul. If you love easy recipes that feel special, this cake will become a family favorite — and if you’re thinking of pairing dessert with a simple, nostalgic treat, try it alongside a chewy chocolate chip cookie recipe for an extra smile.
Why You’ll Love This Fresh Strawberry Cake Recipe
- It tastes like summer in every bite: ripe strawberries folded into a soft, vanilla-scented crumb.
- Fast enough for weeknights, showy enough for a birthday — a true quick dinner idea turned festive meal dessert.
- Family friendly: kids adore the pink flecks and light texture, and adults love how simple it is to make.
- Versatile: serve it as a healthier option with Greek yogurt frosting or go all-in with whipped cream for an indulgent dessert.
- Comforting and nostalgic: the kind of cake that becomes part of family traditions.
Ingredients
- 2 cups all-purpose flour — the base for a tender crumb; swap half for whole wheat for a nuttier, healthier option.
- 1 1/2 teaspoons baking powder — helps the cake rise light and airy.
- 1/2 teaspoon baking soda — balances texture and browning.
- 1/4 teaspoon salt — enhances the strawberry flavor.
- 3/4 cup unsalted butter, softened — provides richness; use coconut oil for a dairy-free alternative.
- 1 cup granulated sugar — sweetens without hiding the fruit; try coconut sugar for a more caramel note.
- 2 large eggs at room temperature — give structure and lift.
- 2 teaspoons pure vanilla extract — complements the strawberries.
- 1/2 cup sour cream or plain Greek yogurt — adds moisture and tang.
- 1/2 cup milk (dairy or plant-based) — thins the batter for a tender crumb.
- 1 1/2 cups fresh strawberries, hulled and diced — the star; frozen can work if well-drained and patted dry.
- Optional: 1 tablespoon lemon zest — brightens flavors.
Substitutions: For a lighter cake, substitute 1/3 cup applesauce for part of the butter. To make this gluten-free, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
Timing
- Prep time: 20 minutes
- Cook time: 30–35 minutes
- Total time: 50–55 minutes
This cake is ready faster than takeout and worth every minute of the easy prep. The payoff is a moist, fragrant cake that feels like a celebration.
Step-by-Step Instructions for Fresh Strawberry Cake Recipe
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Your dry mix should be light and lump-free.
- In a large bowl, cream the softened butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing after each, then stir in the vanilla.
- Mix in the sour cream (or Greek yogurt) and milk until combined. The batter will be smooth and slightly thick.
- Fold the dry ingredients into the wet mixture gently, stopping when you see no streaks of flour. Overmixing makes cakes dense.
- Toss the diced strawberries in a tablespoon of flour (this keeps them from sinking) and gently fold them into the batter.
- Pour the batter into your prepared pan and smooth the top. If using, sprinkle lemon zest over the batter for a fresh lift.
- Bake 30–35 minutes until the top is golden and a toothpick comes out with moist crumbs — not wet batter. Your kitchen will smell amazing at this point.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature with whipped cream, frosting, or a dusting of powdered sugar.
For a dreamy variation, halve the cake horizontally when cool and spread a thin layer of strawberry jam and whipped cream between the layers.
Tips and Variations
- Festive twist: fold in white chocolate chips for a sweet contrast, or swirl in a balsamic reduction for an adult-savory note.
- Healthier swap: use Greek yogurt and less sugar, and top with fresh berries and a yogurt-based frosting.
- Gluten-free: see substitutions above; add extra folded strawberries to keep moisture high.
- Make mini: bake in a muffin tin for portable treats, adjusting baking time to 18–22 minutes.
- Mix-in tip: never overmix berries into the batter—gentle folds keep the cake tender.
Include a nod to breakfast-for-dessert inspiration by pairing slices with warm syrup and custard styles if you want to lean into comforting food as a brunch showstopper — a fun twist inspired by simple recipes like french toast without milk ideas.
Serving Suggestions
Slice this cake on a sunny afternoon and imagine a table full of laughter. Serve with:
- A dollop of lightly sweetened whipped cream and extra sliced strawberries.
- Vanilla ice cream for a classic indulgent dessert.
- A cup of strong coffee or a chilled glass of rosé for a bright pairing.
This cake shines at birthday tables, casual weekend breakfasts, or as a comforting treat after a long day.
Storage and Make-Ahead Tips
- Store at room temperature, covered, for up to 2 days.
- Refrigerate (covered) for up to 4 days; bring to room temperature before serving to soften the crumb.
- Freeze slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Pro Tips from the Kitchen
- Use room temperature ingredients for even mixing and a uniform crumb.
- Toss berries in a little flour to prevent sinking.
- Don’t overbake—pull the cake when a few moist crumbs cling to a toothpick.
- Shift the batter to the pan using a rubber spatula to avoid overworking the batter.
- For a glossy finish, brush the top with warmed strawberry jam after cooling.
FAQs
Q: Can I use frozen strawberries in this Fresh Strawberry Cake Recipe?
A: Yes — thaw, drain, and pat them very dry; toss in flour, and fold gently. Frozen berries release more moisture, so watch baking time.
Q: Can I make this recipe dairy-free?
A: Absolutely. Use coconut oil or a dairy-free butter substitute, and swap milk for your favorite plant-based milk. Choose dairy-free yogurt in place of sour cream for moisture.
Q: How do I keep the cake from becoming soggy with strawberries?
A: Toss the diced strawberries in flour and fold them in gently, and avoid adding extra liquids. Bake until the center tests done.
Q: Can I double this recipe?
A: Yes—double ingredients for a 9×13 pan or two 9-inch rounds, adjusting baking time slightly (start checking at 35 minutes).
Conclusion
This Fresh Strawberry Cake Recipe is more than a dessert; it is a small ceremony you perform for yourself and the people you love—simple, bright, and unforgettable. Whether you make it as a quick weeknight indulgence, a family favorite for Sunday coffee, or a festive meal finale, it will carry warmth and sweetness into your home. For the original inspiration and a step-by-step visual guide to a similar strawberry cake, take a look at this helpful resource from one of my trusted recipe libraries at the Sugar Geek Show Fresh Strawberry Cake Recipe. Enjoy baking, and please share how you make this one your own.
Contents
Fresh Strawberry Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Swap half for whole wheat for a nuttier option.
- 1.5 teaspoons baking powder Helps the cake rise light and airy.
- 0.5 teaspoon baking soda Balances texture and browning.
- 0.25 teaspoon salt Enhances the strawberry flavor.
Wet Ingredients
- 0.75 cup unsalted butter, softened Provides richness; use coconut oil for dairy-free.
- 1 cup granulated sugar Sweetens without hiding the fruit.
- 2 large eggs at room temperature Gives structure and lift.
- 2 teaspoons pure vanilla extract Complements the strawberries.
- 0.5 cup sour cream or plain Greek yogurt Adds moisture and tang.
- 0.5 cup milk (dairy or plant-based) Thins the batter for a tender crumb.
Fruit
- 1.5 cups fresh strawberries, hulled and diced The star; frozen can work if well-drained.
Optional Flavoring
- 1 tablespoon lemon zest Brightens flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, mixing after each, then stir in the vanilla.
- Mix in the sour cream (or Greek yogurt) and milk until combined.
- Fold the dry ingredients into the wet mixture gently, stopping when you see no streaks of flour.
- Toss the diced strawberries in a tablespoon of flour and gently fold them into the batter.
Baking
- Pour the batter into your prepared pan and smooth the top.
- If using, sprinkle lemon zest over the batter.
- Bake for 30–35 minutes until golden and a toothpick comes out with moist crumbs.
Cooling and Serving
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature with whipped cream, frosting, or a dusting of powdered sugar.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest
