This easy Fresh Strawberry Cake is incredibly simple, yet so impressive and delicious. Quick enough to bake up any day, but lovely enough to serve for a Sunday brunch or small dinner party.

In the spring and summertime, we love to enjoy a slice of this cake with a cold glass of Strawberry Sweet tea or Strawberry Lemonade.

Easy Strawberry Cake Recipe

I found this easy Fresh Strawberry Cake recipe years ago in some random cake magazine while waiting at the doctor’s office. The corner of the page was turned down as if someone was interested, but then decided not to rip it out. I didn’t have that problem – I tore the page right out. Their loss. LOL. And oh my goodness, so glad I did. It’s such an easy and delicious dessert that has become a top pick when I’m trying to decide on something sweet to make.

What I love, aside from how great it tastes, is its simplicity. The ingredients are common pantry items, the crumb is moist and tender, and there’s no need for icing or frosting. A little sprinkle of sugar over the batter before it bakes provides the perfect amount of sweetness and crunch.

Ingredients Needed

You only need a short list of pantry ingredients to make this easy cake with fresh strawberries.
(Scroll below to the printable recipe card for details and measurements)

• All-purpose flour – Make sure it’s spooned and leveled when measuring.
• Granulated sugar – Sugar is added to the batter and also a bit sprinkled on top before baking.
• Baking powder – To give the cake lift.
• Kosher salt – Heightens the other ingredients.
• Unsalted butter – Creamed with the sugar. If using salted butter, omit the added salt.
• Eggs – To bind the batter and give the cake structure.
• Sour cream – This helps make the cake moist and tender.
• Vanilla – For flavor.
• Strawberries – Use fresh fruit for optimal taste and results.

How to Make Strawberry Cake

This cake with fresh strawberries is so easy to make in just a few simple steps. Here’s a summary:
(Scroll to the bottom for our easy printable recipe with the complete directions and don’t miss the video below.)

1. Make the batter. Cream together butter and some of the sugar until combined and fluffy. Beat in the eggs, one at a time, then add in the vanilla. Add in the flour, baking powder, and salt, beating just until combined. Add in the sour cream and combine, then gently fold in sliced strawberries.
2. Transfer batter to skillet. Spread the batter evenly into a 9-inch cast iron skillet coated with nonstick cooking spray (see note below if you don’t have a skillet). Sprinkle the top evenly with 2 tablespoons sugar.
3. Bake. Bake at 350F until a tester inserted in the center comes out clean, about 40 minutes.
4. Serve. Let cool, serve, and enjoy!

Tips for Success

• Cast Iron Skillet vs. Baking Dish. If you don’t own a 9-inch cast iron skillet, no worries, there are ways around it. This cake can be made in a regular skillet or baking dish. However, if you bake it in something that isn’t 9-inches around and 1 1/2 inches deep, you’ll need to adjust the baking time. For instance, a 10-inch skillet or 9×9 square baking dish will have more surface area for the cake to cook, so it will probably be done sooner. Check it with a tester 5 to 10 minutes earlier then the recipe is written and keep checking until the tester comes out clean.
• Don’t skip the sugar on top! I mean, you can. But I really wouldn’t This cake doesn’t have any frosting or icing, and while it’s still very delicious without the sprinkle of sugar, those two tablespoons really finish it off and take it to another level in flavor and texture.
• Try a different berry. I’ve made this cake with blackberries and also raspberries. I’ve even made it with a combination – all delish!
• Fresh vs. Frozen Berries. We really prefer this cake with fresh berries for their texture and flavor, but you can use frozen berries, thawed first and patted dry to avoid excess moisture.

Video: Fresh Strawberry Cake

Proper Storage

• Store. Leftovers can sit on the countertop at room temperature for a day. To help prevent it from drying out, make sure to wrap it tightly in plastic wrap or transfer to a resealable plastic bag, or keep it under a cake over. After a day, it should be stored in the refrigerator in an airtight container for up to 5 days.
• Freeze. This strawberry cake also freezes beautifully. Once baked, allow to cool completely, then wrap tightly in plastic wrap and again in foil, and transfer to a freezer-safe bag. It will keep in the freezer for 2-3 months. Thaw at room temperature in its wrapping.

More Strawberry Dessert Recipes:

• Strawberry Scones
• Strawberry Sauce
• Easy Strawberry Pie
• Strawberry Honey Butter
• Strawberry Rhubarb Crumble

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!