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an overhead shot of strawberry cake with some cut into wedges.

Fresh Strawberry Cake Recipe

You will love this simple and easy fresh strawberry cake! Not only is this cake aesthetically pleasing to the eyes, it is crazy delicious, my homemade strawberry summer cake is fluffy with soft crumbs, light, moist and packed with delicious strawberry flavour with a hint of citrus lemon.
5 from 2 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American, British
Servings 12 slices
Calories 235 kcal


  • cake pan, hand mixer


  • 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


  • 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.


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.


Calories: 235kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 55mgSodium: 136mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 365IUVitamin C: 14mgCalcium: 65mgIron: 1mg
Keyword fresh strawberry cake, how to make strawberry cake, strawberry cake
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