This Strawberry Cake is just about the quickest and easiest cake you will ever make. Loaded with 500g / 1 lb of strawberries IN and ON the cake, it’s a great way to use strawberries when they’re in season! Yogurt makes the crumb moist, it’s not too sweet and you’ll love the hint of lemon.
No stand mixer, no creaming butter. Just one bowl and a wooden spoon!
Strawberry cake
A pink sponge cake with pink frosting made entirely with fresh strawberries without cheating* is a recipe that’s officially been in development for 3 years.
I’m confident 2020 will be The Year when I finally crack it. I’m getting close – and I’m SUPER excited to share it with you. And while infinitely doable by any home cook, it is quite an involved recipe.
So for now, here’s the cake you make with all those strawberries – the best easy cake recipe you will ever make bursting with fresh strawberries!
* No cheating = no food colouring, no strawberry flavouring, no fancy pants ingredients like freeze dried strawberries.
The cake is made with a yogurt and oil based batter which keeps the crumb beautifully moist for days and gives it more structure than delicate sponge cakes made with creamed butter so it can stand up to the weight and considerable juices that sweat out of the strawberries.
It’s still a beautifully soft crumb, it’s just not as delicate as traditional butter and sponge cakes. I’ve used it for Blueberry Cake and this Lemon Yogurt Cake if you’d like to read feedback from people who have tried it (spoiler: it’s good!)
What goes in Strawberry Cake
So here’s what you need:
Strawberries – 500g/1 lb to be exact! Some goes in the cake, most goes on top;
Flour, sugar, egg, baking powder, vanilla, salt – all the usual suspects in cakes;
Lemon – the freshness of lemon works so well in cakes made with berries! Proof -> Strawberry Cheesecake, Blueberry Cake, Blueberry Cheesecake Bars, Blueberry Lemon Loaf; and
Oil and yogurt or sour cream – as noted above, this is what keeps the crumb really moist as well as adding a touch of tang, reinforcing the brightness we get from the lemon.
How to make this easy Strawberry Cake
Being that this doesn’t have creamed butter in it, it’s a one-bowl, hand mixed batter. Whisk Wet ingredients first, then mix the dry in.
Some of the strawberries go inside the cake – not too much, I was a little overenthusiastic about this at first but the strawberries made the batter so wet and weighed it down so much it took 1 hour 40 minutes to cook! Most go on top – they hold their form pretty well but burst with juice when you bite into them.
I’m so unoriginal that whenever I see strawberries and baked goods, I immediately think cream. So for me, a (big!) dollop of freshly whipped cream is mandatory for serving.
Though recently, I really showed my wild side when I served it warm with ice cream – and it was to die for. As with most cakes, the inside is a little “pudding like” when it’s still warm from the oven (hence why most cake recipes sternly instruct you to be patient and let the cake cool fully before serving).
But for this Strawberry Cake, that “pudding like” texture with the warm strawberries just seemed to enhance the eating experience. Especially with that (adventurous! risky!) scoop of ice cream I plonked on the side.
It’s terrific both ways – at room temp OR warm. You choose! – Nagi x
Watch how to make it
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Strawberry Cake (really easy cake recipe)
Ingredients
Strawberries
- 500g / 1 lb strawberries , hulled (ie tops removed)
WET:
- 1 cup sugar , caster/superfine best but granulated ok too
- 1/2 cup oil , canola or vegetable oil
- 2 eggs , large (~50g/1.75 oz each)
- 1 tbsp grated lemon rind
- 1/4 cup lemon juice (1 large lemon)
- 1 cup plain yoghurt , unsweetened (Greek or just plain)
- 1 tsp vanilla extract (or essence)
DRY:
- 2 1/4 cups flour , plain/all purpose
- 4 tsp baking powder (or 1 1/4 tsp baking soda)
- Pinch of salt
SERVING:
- Whipped cream
- Extra strawberries
- Icing sugar/ powdered sugar , for dusting
Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
Strawberries:
- For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
- Topping: Cut the remaining strawberries in half.
Cake:
- Place Wet ingredients in a bowl and whisk well for 1 minute.
- Add Dry ingredients then whisk well until lump free.
- Pour half into cake pan, smooth surface. Scatter over diced strawberries.
- Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
- Bake 50 minutes or until skewer inserted into centre comes out clean. (Note 1) If you need to cook longer, cover with foil if it starts getting too golden.
- Stand 15 minutes in the cake pan before turning out onto cooling rack.
- Cool 15 minutes+ before serving warm or at room temp. Dust with icing sugar, and serve with cream or if serving warm, ice cream!
Recipe Notes:
Nutrition Information:
Originally published as this Upside Down Strawberry Cake in August 2017 which, due to lack of reader interest (ie virtually ZERO readers!) and some technicality issues, has been replaced with this sparkling new easy Strawberry Cake recipe!
More strawberry recipes
Life of Dozer
When the video camera kept focussing on his big golden head instead of the darn cake!!!
Thank you, Nagi for the recipe and steps and tips (covering the cake not to get dark on top). It is a Perfect Cake for summer time 🙂 It tasted a little sour first day but 2nd day the sourness was gone and it was perfect. I serve with whip-cream on side. It was very refreshing flavor.
Wow Nagi the cake looks awesome but Dozer steals the show once more xx 😘🤣🐶🏴
I made this last week with my son. It was super easy and deliciously moist! We are American and are used to sweeter desserts, so I enjoyed the subtle sweetness paired with the tart lemon of this cake. Topped with some fresh whipped cream! Wonderful.
Absolutely 10/10 recipe. My cake had to bake for an extra 20 minutes in the end but it turned out delicious, moist and with a wonderful strawberry flavour.
I made this yesterday but I used coconut milk instead of yoghurt as I am allergic to dairy products. It was delicious and I would certainly make it again.
I made this cake with my toddler just yesterday and it was so easy! I didn’t have some of the ingredients required so used sour cream instead of yoghurt and lime instead of lemon and it was honestly so delicious. Definitely will be making this one again.
Hi Nagi,
I’ve made this many times and my family love it! I’m wondering if we could we swap the flour for coconut flour and the yoghurt for coconut yoghurt to make this GF, DF? Thank you!
I made this during the lockdown, years ago and now I’m having a crave for it.
Made it in the afternoon one day before, and it did keep excellent for the D-day. Nice and moist!
It is definitely not too sweet so scattering cane sugar (as Pat) must also work great. For our whole team, though, the powder sugar was more than enough and everyone loved it. Thanks gain Nagi!
Does anyone else make this in an airfryer oven? There is an oven only feature and it’s still so strong and darkens the cake within 8 mins time. Does anyone know if there is a way for this not to happen, like what is the right temperature for this type of oven? It must be much lower then normal ovens…
Absolutely delicious, followed recipe exactly, Came out perfectly. Love the fact that it is not too sweet. I f you want it more sweet just add icecream while cake is still warm. Love your receipes – thanks so much
Made this today. My only add was a sprinkling of Demerara sugar on top before baking. Nice crunch with soft cake. And of course whipped cream is a great combo.
I made this with strawberries that I had frozen. I defrosted on a rack, collecting the huge amount of strawberry juices (which I then mixed into the yoghurt). The best I saved for the top and the rest went in the middle.
Made this last night for Christmas eve dinner – everyone loved it! The flavours are subtle but delicious and was perfect with some whipped cream. I used a gluten free flour mix and it turned out perfectly! I found I didn’t need to bake it longer but I pre heated the oven by 20 c degrees more then turned it down once the cake went in. Mainly because I misread the temperature but maybe that helped with the cooking time 🤷♀️
I tried this recipe a second time with improved results. This time it took the prescribed combination king time but I failed to realize before the timer went off that the top got a little burnt. When I eat cake, I expect it to be sweet. I’m from the US. I’m ok with under sweet but this did not hit the mark at all. It could have been that the strawberries were too tart and didn’t help.
Nope. I love Nagi’s recipe but this one was a dissapointment.
1) The cake was not sweet. I used fine sugar as suggested but it did nothing to contrast the tarty stawberries
2) The edges of the cake darkened and hardened. Had to saw them off before serving.
3) The strawberries at the top started sinking into the cake leaving pits that looks bad. This happened right after I took the cake out of the oven.
Hi, could this cake be made into a rectangular 23x33cm cake tin?
Could it be made with the internal strawberry layer but without the top layer.
I have made this cake before and it was a big hit with everyone at home! Now my little one wants it as a birthday cake, with the strawberries inside but with themed decoration on top (instead of the strawberries). Just wondering if if it would work.
Thank you!
Yum! Followed the recipe exactly except I halved the sugar and used an artificially sweetened vanilla yogurt and it came out amazing. Might use less lemon next time but still super-good ❤️
Oh Nagi, this is divine and so easy. Made it for dessert tonight and hubby is just finishing his second piece. Thank you for another amazing recipe.
This also works well substituting strawberries for fresh mulberries