Strawberry Cake – Really Easy Cake Recipe

There’s something special about a homemade strawberry cake that feels like pure sunshine on a plate. This cake is incredibly simple, yet it delivers a soft, moist texture packed with fresh strawberry flavor. No complicated steps, no special equipment—just a handful of pantry staples and fresh berries. Whether you’re making it for a casual afternoon treat or a summer gathering, this cake is guaranteed to impress with minimal effort.

this RECIPE

A little story about my love for strawberry cake

Growing up, strawberries were a rare treat in my house. We’d wait all year for those sweet, sun-ripened berries to appear at the local market, and when they did, my grandmother would always bake her famous strawberry cake. She never used fancy ingredients—just fresh strawberries, yogurt for moisture, and a touch of lemon for brightness. The smell alone was enough to make us hover around the kitchen, waiting for that first warm slice.

I remember one summer when I tried to make the cake myself for the first time. I was impatient, cut into it too soon, and ended up with a crumbling mess. Lesson learned: let the cake cool! Now, every time I bake this, I think of that day and how much I’ve learned about patience in the kitchen.

What makes this strawberry cake special?

Unlike heavy butter-based cakes, this one uses yogurt and oil, which keep it light and ultra-moist. The fresh strawberries create juicy bursts of flavor in every bite, and the hint of lemon balances the sweetness perfectly. Plus, the halved strawberries on top caramelize slightly as they bake, making the cake look as good as it tastes!

🍓 The key ingredients and why they matter

Fresh strawberries

Strawberries are the star of this cake, adding natural sweetness and a pop of color. Choose ripe, fragrant berries for the best flavor. If strawberries aren’t in season, you can use frozen ones—just thaw and pat them dry before adding them to the batter.

Yogurt

Plain yogurt (Greek or regular) gives this cake a soft, tender crumb and a slight tang that complements the strawberries. If you don’t have yogurt, sour cream or buttermilk work just as well.

Lemon zest and juice

The lemon zest adds a bright, citrusy aroma, while the juice enhances the flavor of the strawberries. If you’re out of lemons, a splash of orange juice or a bit of vinegar can help achieve a similar effect.

Oil

Using oil instead of butter ensures a moist, tender cake that stays fresh for longer. Canola or vegetable oil works best, but you can also use a mild olive oil for a subtle depth of flavor.

Flour and baking powder

A simple mix of all-purpose flour and baking powder gives the cake its structure. If you’re out of baking powder, you can substitute it with 1 ¼ teaspoons of baking soda.

Sugar and vanilla

Sugar sweetens the cake, while vanilla extract adds warmth and depth. If you like a deeper flavor, try using brown sugar for a slight caramel note.

Essential kitchen tools (nothing fancy!)

• Mixing bowls – One for wet ingredients, one for dry
• Whisk – No electric mixer needed, just a good old-fashioned whisk
• Cake pan (9-inch/23 cm) – Any shape works, but round gives the best presentation
• Baking paper – Helps prevent sticking and makes cleanup easier
• Knife and cutting board – For prepping the strawberries

Step-by-step: how to make this easy strawberry cake

Step 1: Prep your pan and oven

Preheat your oven to 200°C/390°F (or 180°C fan). Grease a 9-inch cake pan and line the bottom with parchment paper. This helps prevent sticking and makes it easier to remove later.

Step 2: Prepare the strawberries

Hull the strawberries (remove the tops) and cut about one-third into small 1-inch pieces. These will go inside the cake. Slice the remaining strawberries in half for the beautiful topping.

Step 3: Mix the wet ingredients

In a large bowl, whisk together sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract. Whisk vigorously for about a minute until smooth and well combined.

Step 4: Add the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this to the wet ingredients, whisking until the batter is smooth and lump-free.

Step 5: Assemble the cake

Pour half of the batter into the prepared cake pan and smooth it out. Scatter the diced strawberries over the batter, then pour the remaining batter on top. Smooth the surface again, then gently press the halved strawberries (cut-side down) on top.

Step 6: Bake to golden perfection

Bake for 50 minutes, or until a skewer inserted in the center comes out clean. If the cake starts browning too quickly, loosely cover it with foil to prevent over-browning.

Step 7: Let it cool (seriously, don’t rush this!)

Once baked, let the cake cool in the pan for 15 minutes, then transfer it to a wire rack. Wait at least another 15 minutes before slicing—it’s worth it!

🍰 Variations and fun twists

• Make it gluten-free – Swap the all-purpose flour for a gluten-free flour blend.
• Dairy-free option – Use coconut yogurt instead of regular yogurt.
• Extra indulgent – Add white chocolate chips to the batter.
• Seasonal swaps – Try raspberries, blueberries, or even chopped peaches.
• Spiced version – Add a teaspoon of cinnamon for a warm twist.

How to serve this cake like a pro

Dust the cake lightly with powdered sugar for a simple yet elegant finish. Serve it with freshly whipped cream or a scoop of vanilla ice cream if you want something extra special. If you’re hosting, drizzle a little honey or strawberry syrup over the top for a glossy, irresistible touch.

The best drinks to pair with this cake

• Coffee – A cup of black coffee balances the sweetness beautifully.
• Tea – A fragrant Earl Grey or chamomile tea enhances the fruity flavors.
• Sparkling wine – If you’re celebrating, a glass of Prosecco makes this cake feel extra fancy.

Storing and reheating tips

This cake stays moist for up to 3 days at room temperature, covered lightly with foil. If you need to store it longer, refrigerate it for up to 5 days. To reheat, pop a slice in the microwave for 15-20 seconds for that fresh-from-the-oven feel.

Adjusting for different serving sizes

If you want a smaller cake, halve the ingredients and bake it in a 6-inch pan for about 35 minutes. For a larger cake, double the recipe and use a 9×13-inch pan, checking for doneness around 55-60 minutes.

Troubleshooting common issues

• Cake too dense? Overmixing the batter can make it heavy. Whisk just until combined.
• Soggy strawberries? Make sure to pat them dry before adding them to the batter.
• Cake sinking in the middle? It might not be fully baked—test with a skewer before removing it.

Give this cake a try!

This strawberry cake is as easy as it gets, but the result is pure magic. Whether you’re baking it for a special occasion or just because you have extra strawberries on hand, you won’t regret it. Give it a try, and don’t be afraid to put your own spin on it. I’d love to hear how it turns out—drop a comment and let me know!

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw and pat them dry before using.

2. Can I make this cake ahead of time?
Absolutely! It actually tastes even better the next day.

3. Do I have to use yogurt?
No, but it helps with moisture. Sour cream or buttermilk are great alternatives.

4. Can I make this cake without eggs?
Yes, substitute with flax eggs or unsweetened applesauce.

5. What’s the best way to keep the cake fresh?
Store it in an airtight container at room temperature for up to 3 days.

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