The Best Fresh Strawberry Cake Recipe

This fresh strawberry cake recipe is easy, delicious, and filled with fresh strawberry flavor. It will become a family favorite.

Fresh Strawberry Cake

Spring means strawberry season and there is nothing like real strawberries fresh from the farmers market or better yet heading the a local strawberry farm and picking them yourself.The plump juicy berries are delicious with mounds of fresh whipped cream sweetened with vanilla bean, in strawberry shortcake, on your morning oatmeal on in a Fresh Strawberry Cake.

Need more strawberry recipes? Try this strawberry layer cake or these roasted strawberry crumble bars. 

Why you will love this homemade strawberry cake

• Showcases fresh strawberries.
• It’s easy to make with just a few ingredients.
• Perfect to serve for breakfast, dessert or an afternoon snack with a cup of tea or coffee.
• A delicious addition to your summer barbecue, picnic, brunch or special occasion like Easter or Mother’s Day.

What you need to make Fresh Strawberry Cake

Recipe from Foodtastic Mom via Taste of the South

This delightful strawberry cake is easy to make with items you already have in your pantry.

• 1 stick unsalted butter, softened
• 11/4 cup granulated sugar, divided
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 11/3 cup all purpose flour
• 11/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 16 oz. fresh strawberries, steamed and halved

How to make strawberry cake

• Preheat the oven to 350 degrees. Spray a 9″ round cake pan with cooking spray, then line the bottom with a circle of parchment paper and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or using an hand mixer, whip together the butter and 1 cup of the sugar on medium speed until pale and fluffy, about 5 to 7 minutes. Be sure to scrape the bottom of the bowl and the sides of the bowl with a rubber spatula.
• Then add the eggs, one and a time and beat well after each egg is added. Add the vanilla extract and mix well.
• In a medium mixing bowl, whisk together the dry ingredients, flour, baking powder and the salt.
• On low speed, gradually add the flour mixture to the butter mixture alternating with the sour cream. Make sure to begin and end with the flour mixture. Beat only until the mixture is just combined. Do not over mix or the cake will be tough.
• Fold the fresh strawberries into the batter and then spread the cake batter into the prepared pan. Sprinkle the top of the cake with the remaining 1/4 cup of granulated sugar.
• Bake cake 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cook completely on a wire cooling rack.

Varriations & Serving Suggestions

• This cake is delicious on its own but you could serve with vanilla ice cream, a dollop of whipped cream and extra strawberries.
• Add almond extract to the cake batter instead of vanilla extract.

How to store strawberry cake.

The best way to store this cake is to wrap it in plastic wrap or store in an airtight container for up to 4 days.

Have you made a favorite recipe lately with strawberries? If you would like to share please do. I love to hear and learn about family recipes and to try new ones out as well.

Until Next Time

I hope that you enjoyed this easy strawberry cake recipe. Happy Baking!

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Fresh Strawberry Cake

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This fresh strawberry cake recipe is easy, delicious, and filled with fresh strawberry flavor. It will become a family favorite.​

• Total Time: 0 hours
• Yield: 8-10 slices 1x

Ingredients

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1 stick unsalted butter, softened

11/4 cup granulated sugar, divided

2 large eggs, room temperature

1 teaspoon vanilla extract

11/3 cup all purpose flour

11/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

16 oz. fresh strawberries, steamed and halved

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Instructions

Preheat oven to 350 degrees. Spray a 9″ round cake pan with cooking spray, then line the bottom with a circle of parchment paper and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or using an hand mixer, whip together the butter and 1 cup of the sugar on medium speed until pale and fluffy, about 5 to 7 minutes. Be sure to scrape the bottom of the bowl and the sides of the bowl with a rubber spatula.

Then add the eggs, one and a time and beat well after each egg is added. Add the vanilla extract and mix well.

In a medium mixing bowl, whisk together the dry ingredients, flour, baking powder and the salt.

On low speed, gradually add the flour mixture to the butter mixture alternating with the sour cream. Make sure to begin and end with the flour mixture. Beat only until the mixture is just combined. Do not over mix or the cake will be tough.

Fold the fresh strawberries into the batter and then spread the cake batter into the prepared pan. Sprinkle the top of the cake with the remaining 1/4 cup of granulated sugar. 

Bake cake 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cook completely on a wire cooling rack.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 35-40
• Category: Dessert
• Method: Bakes