Fresh Strawberry Cake Ideas: Simple & Sweet Recipe

Baking delights never tasted so good with this strawberry cake that promises pure simplicity.

Sweet summer memories flood back with every slice of this easy cake recipe.

Fresh strawberries blend seamlessly into a tender, moist crumb that melts on your tongue.

The vibrant red fruit adds both stunning color and rich natural sweetness to this delectable dessert.

Each ingredient comes together effortlessly, making this cake perfect for novice bakers and seasoned pros alike.

Simple techniques and minimal prep time mean you can whip up this showstopping treat in no time.

Prepare to impress everyone at your next gathering with this irresistible strawberry sensation that feels like a warm culinary hug.

Why This Strawberry Cake Is So Effortless

• This strawberry cake requires simple ingredients and basic mixing techniques, making it perfect for bakers of all skill levels, even beginners can whip it up with confidence.
• Decorated with beautiful halved strawberries on top, this cake looks professionally made while being incredibly easy to prepare, guaranteeing impressive results every single time.
• Incorporating fresh strawberries and zesty lemon, the cake delivers a bright, tangy taste that feels refreshing and delightful, elevating a classic dessert into something special and memorable.
• Perfect for casual gatherings, afternoon tea, potlucks, or family celebrations, this cake adapts beautifully to different occasions and will definitely satisfy sweet-loving guests of all ages.

Just a Few Ingredients for This Easy Cake

• Sugar: A sweet ingredient that provides a delightful base for the cake.
• Vegetable Oil: Helps create a moist and tender cake texture.
• Eggs: Bind the ingredients together and add richness to the cake.
• Yogurt: Adds moisture and creates a soft, tender crumb.

• All-Purpose Flour: The main structural component of the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Lemon Zest, Lemon Juice: Adds a bright, citrusy note to the cake.
• Vanilla Extract: Provides a warm, classic flavor to the dessert.

• Fresh Strawberries: A vibrant and juicy fruit that adds natural sweetness and visual appeal to the cake.

How to Make Strawberry Cake in Simple Steps

Step 1: Prepare the Baking Canvas

Warm up the oven to 200°C/390°F (or 180°C fan).

Coat a 9-inch cake pan with grease and line the bottom with parchment paper to ensure easy cake release.

Step 2: Strawberry Transformation

Trim the green tops off strawberries.

Dice one-third of the berries into small 1-inch pieces for cake filling.

Slice the remaining strawberries in half for a gorgeous topping.

Step 3: Whip Up the Wet Magic

• Sugar
• Oil
• Eggs
• Lemon zest
• Lemon juice
• Yogurt
• Vanilla extract

Whisk energetically for about a minute until the mixture becomes silky smooth.

Step 4: Create the Dry Foundation

• Flour
• Baking powder
• Pinch of salt

Gradually fold the dry ingredients into the wet mixture, whisking until the batter becomes completely smooth and free of lumps.

Step 5: Layer the Strawberry Goodness

Pour half the batter into the prepared pan and smooth it out.

Sprinkle the diced strawberries across the batter.

Add the remaining batter on top and smooth the surface.

Gently press the halved strawberries (cut-side down) onto the top.

Step 6: Bake to Perfection

Slide the cake into the oven and bake for 50 minutes.

Check doneness by inserting a skewer into the center – it should come out clean.

If the cake browns too quickly, loosely tent with foil.

Step 7: Cool and Unveil

Allow the cake to rest in the pan for 15 minutes.

Transfer to a wire rack and wait an additional 15 minutes before slicing.

This patience ensures a perfect texture and easy cutting.

Tips to Keep the Cake Moist and Soft

• Add an extra tablespoon of strawberry preserves to the batter for a more intense fruity taste.
• Toss diced strawberries in a light dusting of flour before adding to the batter to help them stay suspended while baking.
• Use full-fat Greek yogurt instead of regular yogurt to ensure a super moist and tender cake texture.
• Substitute all-purpose flour with a gluten-free flour blend, adding 1/2 teaspoon of xanthan gum for better structure.
• Dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze for an elegant finish that enhances the strawberry flavor.

How to Store and Serve This Easy Treat

• Store leftover strawberry cake in an airtight container in the refrigerator for up to 4 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out and absorbing other flavors.
• Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Label with the date to track freshness.
• Keep the cake at room temperature for 1-2 days if covered with a cake dome or plastic wrap. Best consumed within 24 hours for optimal taste and texture.
• Warm individual slices in the microwave for 15-20 seconds. For a crisp texture, use the oven: preheat to 150°C/300°F and warm slices for 5-7 minutes, watching carefully to prevent burning.

Pairing Suggestions to Serve With Strawberry Cake

• Pair Perfectly with Creamy Delight: Serve this strawberry cake alongside a dollop of fresh vanilla bean whipped cream, enhancing the cake's natural sweetness and providing a luxurious, silky texture.
• Sip and Savor Companion: Match the cake with a light, crisp rosé wine or a delicate elderflower spritzer, which complements the cake's fruity notes and refreshes the palate between bites.
• Elevate with Herbal Harmony: Garnish with fresh mint leaves and enjoy with a fragrant chamomile or lavender tea, creating a sophisticated flavor profile that brings out the subtle lemon and strawberry undertones.
• Balance with Tangy Contrast: Top with a small scoop of lemon sorbet, cutting through the cake's richness and adding a bright, zesty element that makes each bite more vibrant and exciting.

Flavor Swaps for a New Spin on Easy Cake

• Gluten-Free Strawberry Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains moisture and delicate strawberry flavor.
• Vegan Strawberry Delight: Swap eggs with flax eggs, use plant-based yogurt, and replace regular oil with coconut oil to create a dairy-free and egg-free alternative.
• Low-Sugar Berry Treat: Substitute sugar with monk fruit sweetener or stevia, reducing overall calories while preserving the cake's natural fruity sweetness. Use fewer strawberries on top to control sugar content.
• Protein-Packed Strawberry Cake: Add vanilla protein powder to the dry ingredients and incorporate Greek yogurt instead of regular yogurt to increase protein content for fitness enthusiasts.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Thaw them completely and pat dry with paper towels to remove excess moisture before adding to the cake batter.

• What if I don't have yogurt on hand?

You can substitute yogurt with sour cream or buttermilk. These alternatives will help keep the cake moist and provide similar tanginess.

• How do I prevent the strawberries from sinking to the bottom of the cake?

Toss the diced strawberries in a little flour before adding them to the batter. This helps prevent them from sinking and distributes them more evenly throughout the cake.

• Is it necessary to use lemon zest and juice in this recipe?

While not mandatory, the lemon adds brightness and enhances the strawberry flavor. If you don’t have lemons, you can omit them, but the cake will have a slightly less complex taste.

Strawberry Cake Really Easy Cake Recipe

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4.7 from 39 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Sweet summer vibes come alive with our irresistible Strawberry Cake, a delightful dessert that promises pure indulgence. Creamy layers and fresh berries blend perfectly, inviting you to savor each delectable bite of this simple yet sensational treat.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 500 grams (1 lb) strawberries, hulled
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 cup plain yogurt, unsweetened

Wet Ingredients:

• 1 cup sugar
• 1/2 cup canola or vegetable oil
• 1 tablespoon grated lemon rind
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 4 teaspoons baking powder
• 1 pinch salt

Garnish and Topping:

• Whipped cream
• Extra strawberries
• Icing sugar (powdered sugar) for dusting

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Instructions

1. Prepare the oven by heating to 200°C/390°F (or 180°C fan). Coat a 9-inch cake pan with grease and line the bottom with parchment paper to ensure easy cake removal.
2. Prepare strawberries by removing the tops and cutting one-third into small pieces for internal cake distribution. Slice the remaining strawberries in half for decorative topping.
3. Create a liquid mixture by whisking sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract together until thoroughly blended and smooth.
4. Combine dry ingredients in a separate bowl, mixing flour, baking powder, and salt. Gradually incorporate these into the wet ingredients, whisking until achieving a uniform, lump-free consistency.
5. Transfer half the batter into the prepared pan, spreading evenly. Distribute diced strawberries across this layer, then cover with remaining batter. Arrange halved strawberries on top, pressing gently with cut-side facing downward.
6. Bake for 50 minutes at the specified temperature. Monitor browning and cover loosely with foil if surface darkens too quickly. Confirm doneness by inserting a skewer into the center, which should emerge clean.
7. Allow cake to rest in the pan for 15 minutes post-baking. Carefully transfer to a wire rack and permit additional 15 minutes cooling before slicing to maintain structural integrity.

Notes

• Swap yogurt with dairy-free alternatives like coconut or almond yogurt to make this cake vegan-friendly and suitable for those with lactose intolerance.
• Fresh strawberries work best, but frozen can be used if thawed and patted dry to prevent excess moisture in the cake batter.
• Adjust baking time by checking cake doneness around 40-45 minutes for smaller ovens or if using different pan sizes to avoid overcooking.
• Enhance flavor by adding a light dusting of powdered sugar or creating a quick glaze with lemon juice and confectioners’ sugar for extra moisture and sweetness.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 24g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg