I still remember the first time I made this easy strawberry cake—it was a total accident! I had a bunch of strawberries about to go bad and no fancy plans, so I threw them into a simple batter. Wow, was I surprised! The cake came out so light and fluffy, with this incredible fresh strawberry flavor that made it taste way more special than the effort I put in. Now it’s my go-to when I need a quick, crowd-pleasing dessert that feels homemade in the best way. Trust me, once you try it, you’ll be hooked too.
Why You’ll Love This Easy Strawberry Cake
This cake is everything you want in a dessert—simple, delicious, and impossible to mess up! Here’s why it’s become my favorite:
- Quick prep: You can whip it up in under 15 minutes—no fancy techniques needed.
- Minimal ingredients: Just pantry staples and fresh strawberries (the riper, the better!).
- Natural strawberry flavor: No artificial extracts here—just real fruit that bakes into every bite.
- Light and fluffy texture: It’s like biting into a cloud with little bursts of strawberry goodness.
- Versatile: Perfect for birthdays, picnics, or just because you deserve cake on a Tuesday.
Seriously, what’s not to love?
Key Ingredients for the Perfect Easy Strawberry Cake
Listen, I’ve made this cake more times than I can count, and here’s the secret—it’s all about the strawberries! You gotta use fresh, ripe ones for that bright, sweet flavor. Don’t even think about frozen (unless you’re in a pinch, but even then, thaw and drain them well). The rest? Just basic pantry stuff you probably already have—flour, sugar, butter, eggs. But here’s my little trick: splurge on good vanilla extract. That tiny bottle makes a huge difference in tying everything together.
Oh, and don’t skip the mashing step for the strawberries! I like mine with a few small chunks left—it gives the cake these lovely little pockets of jammy fruit. Trust me, your future self will thank you when you take that first bite.
Tips for Making the Best Easy Strawberry Cake
Okay, let me spill my hard-earned secrets for cake success! First, that butter must be properly softened—leave it out for an hour, or give it 10 seconds in the microwave if you’re impatient like me. Room temp butter creams like a dream with the sugar. When mashing strawberries, I use a fork and stop when I’ve got some texture left—bigger bits make juicy surprises in each slice!
Here’s the big one: don’t overmix! Once you add the flour, stir just until combined. Overworking the batter makes the cake dense. And pro tip—dust your cake pan with flour after greasing it. That way your beautiful cake slides right out without sticking. Oh, and peek at the 25-minute mark—ovens vary, and you want that perfect golden top!
How to Store Your Easy Strawberry Cake
Here’s the good news—this cake stays delicious for days if you store it right! Just let it cool completely (I know, the waiting is torture), then pop it into an airtight container or wrap it snugly in plastic. It’ll keep at room temperature for about 2 days, but honestly? It never lasts that long in my house.
If you need it to hang around a little longer, the fridge buys you an extra day or two. Just bring slices to room temp before serving—cold cake loses some of that magical fluffiness. Want to fancy it up later? A quick dusting of powdered sugar right before serving makes it look bakery-worthy. Sometimes I’ll even add fresh strawberry slices on top for a pretty (and tasty!) touch.
Serving Suggestions for Easy Strawberry Cake
Honestly, this cake is so good it doesn’t need anything extra—but why stop at amazing when you can make it spectacular? My favorite way is still warm from the oven with a big scoop of vanilla ice cream slowly melting over the top. The way the cold creaminess mixes with the tender cake? Pure magic.
If you’re feeling fancy, try these easy upgrades:
- A dollop of fresh whipped cream and a few extra strawberry slices
- A drizzle of warm strawberry sauce (just simmer mashed berries with a bit of sugar!)
- Crumbled freeze-dried strawberries on top for an intense flavor punch
- Served alongside lemon curd for a sweet-tart combo that’ll wake up your taste buds
Breakfast version? No judgment here—I’ve definitely had a slice with my coffee. The strawberries totally make it count as fruit, right?
Common Questions About Easy Strawberry Cake
I get so many questions about this cake—it’s clearly a crowd favorite! Here are the answers to the ones I hear most often:
Can I use frozen strawberries? In a pinch, yes—but thaw them completely and drain ALL the liquid, or your batter will be too wet. Fresh is always best for flavor though!
What if I don’t have baking powder? You can substitute 1/4 tsp baking soda + 1/2 tsp cream of tartar, but really, just run to the store—it makes all the difference in that perfect rise.
Can I make it less sweet? Absolutely! Reduce the sugar to 1 cup if you prefer. The strawberries bring their own natural sweetness anyway.
Does it freeze well? Like a dream! Wrap cooled slices tightly in plastic, then foil, and freeze for up to 2 months. Thaw at room temp—it’ll taste just-baked.
Why did my cake sink in the middle? Oops—probably opened the oven door too early! Resist peeking until at least 25 minutes in. And always check your baking powder isn’t expired.
Got more questions? Ask away in the comments—I love solving cake emergencies! (And yes, I consider all cake questions emergencies.)
Share Your Easy Strawberry Cake Experience
Nothing makes me happier than hearing how this cake turns out in your kitchen! Did you add a twist with lemon zest? Maybe you discovered the perfect ice cream pairing? I want to hear all about it—the triumphs, the funny mishaps (we’ve all had them!), and especially those “wow” moments when you took that first bite.
Leave a comment below or tag me on social media with your creations. Your tips might just help another baker nail this recipe! And if this cake becomes your new go-to like it did for me, give it a star rating—it helps others find this little slice of strawberry happiness too.
Happy baking, friends! May your cakes always rise and your strawberries stay sweet.
Nutrition Information for Easy Strawberry Cake
Okay, let’s be real—we don’t eat cake for the health benefits! But in case you’re curious, here’s the scoop on what’s in each delicious slice of this easy strawberry cake. A standard serving (about 1/8th of the cake) clocks in around 280 calories, with 45g of carbs (thanks mostly to that natural strawberry sweetness and a bit of sugar). You’re getting 4g of protein too—not bad for dessert!
The fat content comes mainly from the butter and eggs (10g total per slice), but hey, that’s what makes it so moist and rich. And here’s some good news—there’s only 100mg of sodium and absolutely zero trans fats. Plus, those fresh strawberries sneak in a gram of fiber per serving. Not too shabby for something that tastes this indulgent, right?
Remember, nutrition can vary slightly based on your exact ingredients—especially how juicy your strawberries are or if you go heavy on the powdered sugar topping. But honestly? Sometimes the best nutrition is the joy this cake brings. Everything in moderation, including moderation!
Print
1 Incredible Easy Strawberry Cake That Wows Every Time
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious strawberry cake that’s perfect for any occasion. Light, fluffy, and packed with fresh strawberry flavor.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh strawberries, mashed
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding the flour mixture and milk to the butter mixture.
- Fold in mashed strawberries.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use ripe strawberries for the best flavor.
- Dust with powdered sugar before serving if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: easy strawberry cake, simple dessert, homemade cake
