Name: Easy Strawberry Cake with Strawberry Sauce Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar; 1 cup sour cream; 1/2 cup light olive oil (or vegetable oil); 1 tsp vanilla extract; 2 cups all-purpose flour (measured correctly); 2 tsp baking powder; 1/4 tsp salt; 12 oz strawberries (hulled; 6 oz diced, 6 oz halved); 16 oz strawberries (hulled and halved); 1/4 cup granulated sugar (or to taste); 1 tsp powdered sugar (for dusting)

Jump to Recipe· 3.9 from 9 reviews

I absolutely adore making this Easy Strawberry Cake with Strawberry Sauce Recipe whenever I crave something fresh, fruity, and just a little indulgent. It’s one of those cakes that perfectly balances moist vanilla sponge with the natural sweetness and vibrant flavor of strawberries, both baked inside and generously drizzled on top as a luscious sauce. The best part? It’s surprisingly simple to prepare, which makes it a go-to for celebrations or just a lovely weekend treat.

Why You'll Love This Easy Strawberry Cake with Strawberry Sauce Recipe

I love this recipe because the flavor profile is just incredible. The cake itself is soft and tender, thanks to the combination of sour cream and oil, which keeps it moist without being heavy. Then you have those juicy strawberries baked right into the batter in two delightful forms—diced and halved—giving every bite a burst of real strawberry goodness. And the strawberry sauce on top? It’s like a kiss of fresh summer sweetness that elevates the whole dessert to another level.

From my experience, the ease of preparation is what makes this recipe truly special. You don’t need any fancy equipment or complicated techniques; just basic mixing, folding, and baking. I find the step-by-step process incredibly straightforward, and the cake bakes up beautifully every time. Whether I’m serving it for a family gathering, a birthday party, or a casual afternoon with friends, it always steals the show because it’s both impressive and approachable.

Ingredients You'll Need

The image shows several cooking ingredients laid out on a white marbled surface. There are two clear plastic containers filled with bright red strawberries with green tops, placed on the left side. In the middle, there is a small glass measuring cup with a yellowish liquid, a brown bottle labeled vanilla extract, two brown eggs, and a small wooden bowl with white powder. To the right, a large clear glass bowl is filled with white flour, and beside it are smaller clear glass bowls, one with white cream and another with white flour-like powder. The top right corner shows a clear glass cup filled with white cream. photo taken with an iphone --ar 4:5 --v 7

What I love about this recipe is how simple and accessible the ingredients are. Each one plays a crucial part in delivering the rich texture, balanced sweetness, and vibrant strawberry flavor that make this cake so delicious.

Tip!

You’ll find all ingredient quantities in the recipe card below.

2 large eggs (room temperature): Eggs are the building blocks for the cake’s structure and give it that light lift.
1 cup granulated sugar: Adds the perfect level of sweetness and helps with browning.
1 cup sour cream: Adds moisture and a subtle tang that really balances the sweetness.
½ cup light olive oil or vegetable oil: Keeps the cake tender without overpowering flavors.
1 teaspoon vanilla extract: Enhances the overall flavor with warm vanilla notes.
2 cups all-purpose flour: The base that gives the cake its soft crumb—measure correctly for best results!
2 teaspoon baking powder: Essential for that rise and airy texture.
¼ teaspoon salt: Balances sweetness and deepens flavor complexity.
12 oz strawberries (hulled): Fresh strawberries baked into the cake add juicy bursts in every bite.
1 teaspoon powdered sugar (optional for dusting): Gives a beautiful delicate finish when serving.
16 oz strawberries (hulled and halved): For the sauce, these bring fresh vibrant flavor and beautiful color.
¼ cup granulated sugar (or to taste): Sweetens the strawberry sauce just right.

Directions

Step 1: Start by buttering a 9-inch springform pan, then line the bottom with parchment paper. This helps in removing the cake easily once baked. Preheat your oven to 375˚F so it’s ready when your batter is mixed. Prepare 12 oz of strawberries by dicing half of them and slicing the other half into halves; these will go into the cake layers.

Step 2: In a large mixing bowl, use an electric hand mixer on high speed to beat 2 eggs with 1 cup of granulated sugar for about 5 minutes. You want the mixture to get light in color and thick – this aeration is key to a fluffy cake.

Step 3: Lower your mixer speed to low and add 1 cup sour cream, ½ cup oil, and 1 teaspoon vanilla extract. Mix just until everything is combined. The sour cream and oil give the cake its tender, moist crumb.

Step 4: In a separate small bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Gradually add this dry mixture to the wet batter in thirds, mixing on medium-low speed and stopping as soon as the flour is incorporated. Be careful not to overmix to keep the cake light.

Step 5: Pour half of your batter into the prepared springform pan. Evenly scatter the diced 6 oz of strawberries over the batter, then gently cover with the remaining batter. Arrange the halved strawberries cut-side down on top, pressing them just slightly into the surface.

Step 6: Bake at 375˚F for 45 to 55 minutes. I find that 50 minutes is usually perfect, but start checking around 45 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the cake rest in the pan for 15 to 20 minutes to settle before removing the springform ring.

Step 7: Run a thin spatula around the edges to loosen the cake, then transfer it to a serving platter. Allow the cake to cool until it is warm or at room temperature. Dust with powdered sugar if you like, just before serving.

Step 8: While the cake is baking, prepare the strawberry sauce by combining the 16 oz of hulled and halved strawberries with ¼ cup sugar (adjust sweetness to your liking) in a blender or food processor. Blend until smooth to create a luscious, fresh sauce to drizzle generously over each slice.

Servings and Timing

This recipe yields about 10 delicious servings, perfect for a small gathering or family dessert. Prep time takes around 15 minutes since the batter comes together quickly, and the baking time is between 45 to 55 minutes depending on your oven. Don’t forget to factor in about 15 to 20 minutes of resting time after baking for the best texture. Overall, you’re looking at roughly 1 hour from start to finish, making this an efficient yet impressive treat.

How to Serve This Easy Strawberry Cake with Strawberry Sauce Recipe

A round strawberry cake with a golden brown crust and a soft, creamy texture on top, filled with whole red strawberries embedded into the surface in a pattern covering the entire top layer. The cake is placed on a white marbled surface with fresh red strawberries scattered around and a glass bottle of strawberry sauce with a cork stopper in the background. The cake looks thick, with the side showing a darker baked color. Photo taken with an iphone --ar 4:5 --v 7

I like serving this strawberry cake slightly warm or at room temperature because it lets the flavors fully shine, and the strawberry sauce soaks slightly into each slice, making every bite delightful. You can dust the top with a little powdered sugar for a pretty finishing touch that guests always appreciate.

When it comes to accompaniments, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to add that creamy contrast. For a coffee or tea party, serve it alongside light herbal teas or a glass of sparkling rosé, which complements the fruitiness beautifully. On casual weekends, I’ve even enjoyed it with simply a cold glass of milk – so nostalgic and satisfying.

This cake is fantastic for birthdays, Mother’s Day brunches, or summer picnics because it’s fresh, light, and effortless. When plating, slice generous portions so everyone can relish the strawberry pieces inside and the sauce on top without feeling rushed. I usually add a few fresh strawberries on the side for extra color and texture and create a visually stunning dessert plate.

Variations

One of the joys of this Easy Strawberry Cake with Strawberry Sauce Recipe is how flexible it is. You can swap out the sour cream for Greek yogurt for a tangier twist or replace olive oil with melted butter for a richer flavor. If you want to make it gluten-free, try using a 1-to-1 gluten-free baking flour blend – just make sure it contains xanthan gum for structure.

If you’re vegan, I’ve had success using flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg) and coconut yogurt instead of sour cream. The strawberry flavor remains vibrant, and the cake stays moist. For a fun flavor variation, add a tablespoon of lemon zest to the batter for a bright pop or mix in white chocolate chips for extra indulgence.

As for cooking methods, you could split the batter into cupcake liners instead of one large cake and reduce baking time to about 20-25 minutes. This makes for adorable individual servings ideal for parties or gift boxes. No matter how you customize it, this base recipe adapts beautifully without losing that fresh strawberry charm.

Storage and Reheating

Storing Leftovers

If you have leftovers, store the cake in an airtight container to keep it moist and fresh. I usually keep mine in the fridge since the strawberry sauce can be slightly perishable, and it will stay good for about 3 to 4 days. If you don’t have a container, wrapping tightly in plastic wrap or aluminum foil also works well to prevent drying out.

Freezing

This cake freezes surprisingly well! To freeze, wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It can keep in the freezer for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight or at room temperature for a few hours before serving to retain the best texture.

Reheating

When reheating slices, I recommend warming them gently in the microwave for about 15 to 20 seconds or placing them in a low oven (around 300˚F) covered with foil for 10 minutes. Avoid overheating to prevent drying out. Add a fresh drizzle of strawberry sauce or a spoonful of cream after warming to restore that fresh, juicy feeling just like when it was freshly baked.

FAQs

Can I use frozen strawberries instead of fresh ones?

While fresh strawberries yield the best texture and flavor, you can use frozen if you thaw them completely and drain excess juice before adding to the cake. For the sauce, frozen berries will work fine if blended directly but may be slightly more watery.

Is it possible to make this cake without sour cream?

If you don’t have sour cream, you can substitute with plain Greek yogurt or buttermilk in equal amounts. These still provide moisture and tanginess that balance the sweet strawberries beautifully.

How do I know when the cake is fully baked?

The best way is to insert a toothpick in the center after about 45 minutes. If it comes out clean or with just a few moist crumbs, it’s done. If there’s wet batter, bake a few minutes longer and test again.

Can I prepare the strawberry sauce ahead of time?

Yes! You can make the strawberry sauce up to 2 days ahead and keep it refrigerated in a sealed container. Just give it a quick stir before serving to recombine any separated juices.

What can I serve if I want to make this recipe dairy-free?

You can swap the sour cream for coconut cream or a dairy-free yogurt alternative and use a plant-based oil like avocado or light olive oil. This keeps the cake moist and delicious without dairy.

Conclusion

I truly hope you give this Easy Strawberry Cake with Strawberry Sauce Recipe a try because it’s one of those desserts that feels both special and wonderfully approachable. Every time I bake it, I’m reminded of how simple ingredients and a little care can produce something spectacularly fresh and flavorful. Whether you make it for friends, family, or just yourself, this cake is sure to bring a smile with every bite.