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.
![overhead sliced cake in cast iron skillet](https://bellyfull.net/wp-content/uploads/2022/04/Strawberry-Cake-blog-2.jpg)
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.
![overhead sliced cake in cast iron skillet](https://bellyfull.net/wp-content/uploads/2022/04/Strawberry-Cake-blog-2.jpg)
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.
![sliced strawberry cake in cast iron skillet](https://bellyfull.net/wp-content/uploads/2022/04/Strawberry-Cake-blog-3.jpg)
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.)
- 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.
- 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.
- Bake. Bake at 350F until a tester inserted in the center comes out clean, about 40 minutes.
- 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.
![slice of strawberry cake on white plate with fork](https://bellyfull.net/wp-content/uploads/2022/04/Strawberry-Cake-blog-4.jpg)
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!
![overhead sliced cake in cast iron skillet](https://bellyfull.net/wp-content/uploads/2022/04/Strawberry-Cake-blog-2-150x150.jpg)
Easy Fresh Strawberry Cake
Ingredients
- 1/2 cup unsalted butter , softened
- 1 cup + 2 tablespoons granulated sugar , divided
- 2 large eggs
- 1 teaspoon vanilla
- 1 & 1/3 cups all-purpose flour , spooned and leveled
- 1 & 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1 pound strawberries , stems removed, halved (quartered if they’re huge)
Instructions
- Preheat oven to 350 degrees F. Lay some parchment paper in the bottom of a 9-inch cast-iron skillet (or coat with nonstick cooking spray.)
- In a large bowl with an electric mixer, beat butter and 1 cup of the sugar together until combined and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition. Add in the vanilla.
- Add in the flour, baking powder, and salt, beating just until combined, scraping down the sides of the bowl if necessary.
- Add in the sour cream and combine.
- Fold in the strawberries.
- Spread the batter into the prepared skillet (see note below if you don't have a cast iron skillet); sprinkle evenly with the remaining 2 tablespoons sugar.
- Bake until a tester inserted in the center comes out clean, about 40 minutes.
- Let cool, serve, and enjoy!
Outstanding fresh taste and so moist! It was a hit with my family and I had to make a second one right away so I could share but still have some left for us. I also made it with equal amounts of blueberries and strawberries to total a pound of the fruit. Perfection!
I’ve made this twice now, once with raspberries and another time with strawberries ? and both were absolutely delicious! I love recipes that don’t require a lot of ingredients and it’s easy to make! A winner as always, Amy!!
One of my Favorite Recipes for a Strawberry Cake! The dough is so fluffy and light, making this cake absolutely delicious. I will make this over and over!!!
Could you use other fruits like blueberries or peaches?
Sure!
This cake was very easy and absolutely delicious everyone loved it!
This was so easy to make. Delicious!
Confused about calorie count. What does kcal mean? Is this per slice?
Hi Carol – The “calorie” we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) Calorie… this cake serves 8 people, each serving is 350 kcals/calories.
Absolutely delicious, marvelously delicious. Just enough sugar, Im in heaven, yum!
Loved it. I used a pie pan and it worked great. Rave reviews from everyone! Thank you
This might be my new favorite cake. I made it in the cast iron and just served it that way – no plates! It’s so beautiful and tasty.
Delicious! A more moist than traditional strawberry short cake!! I definitely will be making this cake over again!!
I used a glass 9×9 baking dish…no problems …Awesome recipe
Hi, I tried making this cake at home yesterday and it was mom’s birthday and it turned out to be really delicious..She was so happy to have this….Thank you so much for such a yummy recipe. gonna save this and will share with others.
Just made this delicious cake! I only had a 10″ cast iron, but it worked great, just decreased the cooking time a little. Used half fresh strawberries and half blueberries. It was So good and so easy, I will definitely be making this again!!
I baked this in a 10″ cast iron since I don’t have a 9″. I just baked it for 5 minutes less, it came out great!!
Can I use frozen strawberry?
I can I use frozen strawberry?
I’d think so! They might not be as “chewable” because as we know …. frozen fruits when thawed (& this is even baked!) are mushier. But the flavor should still be there. I’m sure using FRESH would be BEST!!!
Wonderful dessert. I used salted butter since that’s what I always have on hand.
Bought strawberries the second I saw this recipe. It did not disappoint – loved it!