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Strawberry cake with strawberry sauce fills my kitchen with the sweetest scent and always puts a smile on my family’s faces. You get a soft vanilla cake baked with juicy strawberries plus a fresh strawberry sauce for serving. It is the kind of easy treat you can whip up with minimal effort but maximum summer vibes.
One of the first times I made this cake was for a summer picnic. We could not resist slicing it while it was still warm. The strawberry sauce made it really special and now my son insists we keep a jar in the fridge all through strawberry season.
Ingredients
- Large eggs: use them at room temperature for the best lift
- Granulated sugar: adds sweetness and moisture
- Sour cream: gives a creamy tang and extra tender crumb — check for freshness before using
- Light olive oil or vegetable oil: makes the cake moist without overpowering flavor — I reach for light olive oil for a slightly richer result
- Vanilla extract: brings warmth — make sure yours smells fragrant
- All-purpose flour: measured gently to avoid packing and a dry cake
- Baking powder: for rise and airy texture — double check its expiration
- Salt: brightens and balances the flavors — sea salt adds extra depth
- Strawberries: fresh berries give you bursts of flavor and color — choose ripe but firm berries so they hold up in baking
- Powdered sugar: a light dusting on top adds a pretty finish — sift it first for no clumps
- Strawberry sauce: strawberries and sugar only — blend together for a vibrant sweet sauce — use strawberries that are beautifully red all the way through for the best flavor
Instructions
- Cake Prep:
- Butter a nine inch springform pan fully and line the base with parchment paper for a clean release. Preheat your oven to three hundred seventy five degrees Fahrenheit. Prepare twelve ounces of strawberries by dicing half and slicing half lengthwise.
- Beat Eggs and Sugar:
- Using a hand mixer or stand mixer combine the eggs and sugar in a large mixing bowl. Whip on high for five minutes until pale and doubled in volume. This is key for creating an airy cake.
- Mix Wet Ingredients:
- Add sour cream oil and vanilla to the fluffy egg mixture and beat on low speed until everything comes together smoothly.
- Combine Dry Ingredients:
- Whisk flour baking powder and salt in a separate bowl. Make sure the baking powder is well distributed for even lift.
- Mix the Batter:
- With your mixer set to medium low sprinkle in the dry ingredients one third at a time blending just until incorporated after each addition. Stop mixing as soon as you do not see dry flour to keep your cake tender.
- Assemble the Cake:
- Spread half the batter into your prepared pan. Scatter diced strawberries evenly over this layer. Gently spoon on the remaining batter smoothing to cover. Layer the sliced strawberries cut side down on top and press them just a little into the batter for a pretty finish.
- Bake:
- Bake in the center of your oven for forty five to fifty five minutes or until a toothpick or skewer inserted in the center comes out clean. Every oven is different so check at the forty five minute mark. Let the cake cool in the pan for at least fifteen minutes to set.
- Unmold and Cool:
- Slide a thin spatula around the cake edges. Release the springform ring and carefully transfer the cake to a platter. Cool until just warm or let rest until room temperature.
- Make Strawberry Sauce:
- While the cake bakes add sixteen ounces of hulled and halved strawberries to a blender with a quarter cup sugar. Blend until silky smooth. Taste and adjust sweetness if needed. A few pulses leave you with a little texture if you like.
- Serve:
- Dust the cooled cake with powdered sugar if you want. Slice and serve with a big spoonful of strawberry sauce over each piece. Eat it while slightly warm for pure bliss.
When I bite into a slice with warm strawberry sauce I always think of my favorite farmers market. The scent reminds me of early mornings picking berries with my kids their hands sticky and faces full of smiles.
Storage Tips
This cake stores beautifully in the fridge. Keep slices covered and they stay soft for up to three days. If the sauce is stored separately in a glass jar it lasts about five days and stays fresh tasting.
Ingredient Substitutions
If you are out of sour cream feel free to use full fat Greek yogurt for a similar tang and soft crumb. For a dairy free cake I have used plain coconut yogurt and let friends who are sensitive to dairy enjoy a slice too. Any light tasting oil works here including canola or avocado.
Serving Suggestions
This cake shines as an afternoon treat but it can easily be a brunch centerpiece with thick Greek yogurt or clotted cream. Top with a scoop of vanilla ice cream for a summery dessert. Add fresh mint leaves to each slice for an elegant touch at a baby shower or picnic.
Cultural and Historical Context
Strawberries and cake have a long romance in European and North American kitchens. This recipe takes a cue from classic Russian sour cream cakes but simplifies the process so anyone can bake it on a whim. Using fresh strawberry sauce instead of jams or compotes keeps it bright and irresistible.
Seasonal Adaptations
In late summer swap in raspberries or blueberries for a lively twist. In winter use frozen strawberries just drain extra liquid before adding. Top with lightly macerated cherries when they show up at the market.
Success Stories
From countless celebrations to quiet breakfasts this cake has been my go to when I want something homemade and fresh tasting. Friends have asked for the recipe after one bite and I have made it for family reunions to rave reviews.
Freezer Meal Conversion
Bake the cake without the berry layer on top if you plan to freeze. Cool fully wrap tightly with plastic then foil. It will keep for up to a month. Thaw at room temperature warm briefly in the oven and top with fresh strawberry sauce made just before serving.
A slice of this strawberry cake with warm sauce never fails to transport me to summer. It’s irresistible whether served at a party or enjoyed in a quiet kitchen moment.
Recipe FAQs
- → How do I prevent the cake from becoming soggy?
Ensure strawberries are hulled and well-drained before using. Slightly patting them dry helps absorb excess moisture, keeping the cake's crumb light and tender.
- → Can I substitute the oil or sour cream?
Yes, mild vegetable oil works well, and Greek yogurt can replace sour cream for a similar texture. Avoid stronger oils as they may alter flavor.
- → How do I store leftovers?
Keep the cake covered at room temperature for up to two days, or refrigerate for longer freshness. Store the strawberry sauce separately.
- → Is it possible to use frozen strawberries?
Frozen strawberries can be used, but thaw and drain them fully beforehand to avoid extra moisture in the cake and sauce.
- → Can this dessert be made ahead?
The cake and sauce can both be prepared a day in advance. Store cake covered and sauce in a sealed container in the refrigerator.
- → How do I know when the cake is baked?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is ready to be removed from the oven.