You will love this simple and easy fresh strawberry cake! Not only is this cake aesthetically pleasing to the eyes, it is also crazy delicious. My homemade strawberry summer cake is fluffy with soft crumbs, light, moist, and packed with delicious strawberry flavor with a hint of lemon.
Let me show you how to make it with my easy step-by-step guide.
Homemade Fresh strawberry cake recipe
If you are looking for a simple recipe for a cake with strawberries that is not only great for the home but perfect for entertaining families and friends then you will love today's recipe.
This recipe uses my tried and trusted yogurt cake ingredients which is loved by all by the way. The fresh strawberry adds a bit of oomph to the cake, it is mouth-watering and definitely crowd-pleasing. This is the cake to serve as a dessert after a delicious main meal, it is light and not overly sweet.
While this recipe is great all year round there is no better time to share it than now, strawberries are in abundance at this time of the year. Summers screams strawberries and lots of it too. It is affordable around this time so there is no excuse not to make this simple cake.
Scouts honor, I know it looks more like a skilled level cake, trust me, it is beginner-friendly. You can even get the little on to join in, it is perfect for getting the little ones involved in the kitchen with all the supervision they can get.
A quick reminder of why this recipe is so good
- It is simple and quick to make just like my popular, tried and trusted vanilla sponge cake (recipe on my other website)
- You will only need pantry staple ingredients
- A crowd pleasing cake dessert that is great for entertaining
- Beginners friendly cake recipe, so no cake box mix needed for this one.
- No funny egg taste or fake strawberry flavour.
- One bowl cake recipe! Make the wet ingredients, fold in the dry ingredients, add batter to a cake pan then top with sliced fresh strawberries, how hard can that be?
Strawberry cake ingredients
All-purpose flour, also known as plain flour here in the UK.
Fresh strawberries
Plain yogurt
Caster sugar
Eggs
Unsalted butter
Lemon zest
Vanilla essence
Baking powder
Salt, yes you read that right, you will only be needing a pinch.
How to make fresh strawberry cake
Preheat the oven at 180C/375F or 170C/340F for a fan oven then prepare the pan. Grease a 2 x 8-inch cake pan with butter or cooking spray and line the bottom with parchment paper.
Prep the dry ingredients: Measure out the dry ingredients (plain flour, salt, baking powder) correctly, sift into a dry bowl, and set aside
Make the wet ingredients: to a mixing bowl add softened room temperature butter and sugar and beat to combine until light and fluffy using an electric hand mixer.
Add eggs one and a time with the vanilla essence and beat combine. Add plain yogurt, lemon zest, and whisk just until combined (about 30 seconds)
Mix and bake: add the dry ingredients to the wet ingredients and carefully fold to combine. Transfer the batter to the prepared cake pan and flatten the top with a spatula. Arrange the sliced strawberries on top of the batter and sprinkle with 2 tablespoons of caster sugar. Bake in the oven for 40 minutes or until the skewer/cake tester comes out clean and golden brown but not burnt.
Remove the cake from the oven and leave it to stand for about 5 to 10 minutes before turning onto a cooling rack.
The cake can be served warm or cold. Enjoy!
PS: some of the strawberries will escape into the cake batter whilst cooking, this is totally fine.
How to serve
This cake is great on its own, warm or cold. If serving as a dessert, dust with some powdered sugar then serve it with whipped mascarpone/cream cheese or double cream and more fresh strawberries. Alternatively, serve with vanilla ice cream.
How to store
While this cake can be stored at room temperature for a few days, I am never comfortable with that. I prefer to store the cake in the fridge in an airtight container or wrapped in a cling film (plastic wrap). This also stops the cake from catching the smell in the fridge.
Few minutes before you serve the cake, bring it out of the oven and leave it on the countertop for a few minutes, serve and enjoy.
Freezer: you can freeze strawberry cake in the freezer for up to 3 months. Make sure it is labeled and wrapped in a cling film before storing it in an airtight container or Ziploc freezer bag.
FAQs
Does it taste like lemon cake?
No, this cake only used lemon zest to enhance the flavor of the fresh strawberries without over masking it. Lemon and strawberries go well together hence why I used it. You can swap the lemon zest for lime zest.
Can I make this fresh strawberry cake into a sheet cake
Yes, absolutely, still using the same measurement stated above. You may need to adjust the number of fresh strawberries to use and also adjust the cooking time accordingly.
Can I swap the strawberries for other fruits?
I haven’t tried this recipe with other types of fruits other than blueberries so I am unable to say much on this.
More easy recipes you will love
Prosciutto appetizer with cheese and crackers
If you made this easy homemade strawberry cake recipe, don’t forget to leave me feedback and rate it 5 stars. Tag us @cravingsmallbites on Instagram and save away to your Pinterest
Fresh Strawberry Cake Recipe
Equipment
- cake pan, hand mixer
Ingredients
- 200 g all-purpose flour also known as plain flour here in the UK.
- 2 cups fresh strawberries
- ½ cup plain yogurt
- 180 g caster sugar plus 2tbsp
- 2 large eggs
- 150 g unsalted butter
- Zest of 1 lemon
- 2 tsp vanilla essence
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Prep: preheat the oven at 180C/375F or 170C/340F for a fan oven then prepare the pan. Grease a 2 x 8-inch cake pan with butter or cooking spray and line the bottom with parchment paper.hull the strawberries and slice them into halves.
- Measure out the dry ingredients (plain flour, salt, baking powder) correctly, sift into a dry bowl, and set aside
- To a mixing bowl add softened room temperature butter and sugar and whisk to combine until light and fluffy.
- Add eggs one and a time with the vanilla essence and beat combine. Add plain yogurt, lemon zest, and whisk just until combined (about 30 seconds)
- Add the dry ingredients to the wet ingredients and carefully fold to combine. Transfer the batter to the prepared cake pan and flatten the top with a spatula. Arrange the sliced strawberries on top of the batter and sprinkle with 2 tablespoons of caster sugar. Bake in the oven for 40 minutes or until the skewer/cake tester comes out clean and golden brown but not burnt.
- Remove the cake from the oven and leave it to stand for about 5 to 10 minutes before turning onto a cooling rack. The cake can be served warm or cold. Enjoy!PS: some of the strawberries will escape into the cake batter whilst cooking, this is totally fine.
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