Strawberry Cake – Really Easy Cake Recipe

Some cakes demand hours in the kitchen, but this strawberry cake keeps things refreshingly simple. It’s light, moist, and bursting with fresh strawberry flavor, all without requiring any fancy techniques. Whether you’re a baking pro or a beginner, this recipe is as straightforward as it gets. Plus, the combination of sweet strawberries, a hint of lemon, and a soft, yogurt-based crumb makes this cake impossible to resist!

this RECIPE

A sweet memory with strawberries

I still remember the first time I made this cake. It was late spring, and the local market was overflowing with juicy, ruby-red strawberries. I bought way more than I needed (who can resist?), and suddenly, I had to find a way to use them before they spoiled. A simple strawberry cake seemed like the perfect solution.

The first attempt was a bit of an experiment—too much fruit, not enough structure—but by the second try, it was perfect. The yogurt kept the cake moist, the lemon added a refreshing brightness, and the fresh strawberries baked into sweet pockets of flavor. I shared it with friends over coffee, and it disappeared in minutes. Ever since, this cake has been my go-to for spring and summer gatherings.

Where does this cake come from?

Strawberry cake, in some form, has been around for ages. While American versions often involve boxed mixes and artificial flavors, this cake leans more toward a rustic European style—simple, fresh, and lightly sweetened. The use of yogurt and oil instead of butter gives it a soft, tender texture, much like a traditional French yogurt cake. And that classic strawberry topping? It resembles the beautiful fruit-topped cakes often found in Italian and German bakeries.

Over time, home bakers have played with variations, sometimes adding almonds, swapping in buttermilk, or even making it upside-down style. But this version keeps it uncomplicated while letting the fresh strawberries shine.

🍋 Let’s talk ingredients

Each ingredient plays an important role, but there’s plenty of room for flexibility.

• Strawberries: The star of the show! Fresh, ripe strawberries work best, adding both sweetness and a little tartness. If strawberries aren’t in season, you can use frozen ones (just don’t thaw them first) or swap in raspberries for a tangy twist.
• Flour: All-purpose flour provides structure. If you want a lighter texture, you can replace a quarter of it with almond flour.
• Sugar: Caster sugar dissolves easily, but granulated sugar works just fine. If you prefer a less sweet cake, reduce it slightly—especially if your strawberries are extra sweet.
• Oil: Keeps the cake moist longer than butter would. Canola or vegetable oil is best, but I’ve tried it with mild olive oil, and it adds a nice depth of flavor.
• Eggs: Bind everything together and give the cake structure.
• Yogurt: Adds moisture and a slight tang, making the cake extra soft. Greek yogurt works best, but regular plain yogurt will do.
• Lemon zest & juice: Brightens up the cake and balances the sweetness. No lemons? Use orange zest for a milder citrus note.
• Baking powder: Helps the cake rise, creating a fluffy texture. If using baking soda instead, make sure to include the acidic lemon juice to activate it.
• Vanilla extract: Enhances the flavor. Real vanilla extract is always best, but if you only have vanilla essence, that works too.

🛠 Kitchen tools you’ll need

Nothing fancy required! Here’s what you’ll need:

• A 9-inch cake pan (any shape works, but round is classic)
• A mixing bowl and whisk—no electric mixer needed!
• A paring knife for prepping the strawberries
• A baking scale or measuring cups to ensure accurate ingredient amounts
• Parchment paper to make removing the cake a breeze
• A cooling rack (if you don’t have one, just use an upside-down plate)

🥣 Step-by-step: How to make this cake

Prep the oven and pan

Preheat your oven to 200°C (390°F) or 180°C (350°F) if using a fan oven. Grease your cake pan and line it with parchment paper—this prevents sticking and makes removing the cake easier.

Prepare the strawberries

• Dice about 1 cup of strawberries into small 1-inch pieces for the cake batter.
• Cut the remaining strawberries in half—these will go on top for a beautiful finish.

Mix the wet ingredients

In a large bowl, whisk together:

• Sugar
• Oil
• Eggs
• Lemon zest & juice
• Yogurt
• Vanilla extract

Whisk for about one minute until everything is well combined.

Add the dry ingredients

Sift in the flour, baking powder, and salt. Stir gently until there are no lumps—but don’t overmix! Overmixing makes the cake dense instead of soft.

Assemble the cake

• Pour half of the batter into the prepared cake pan and smooth the surface.
• Scatter the diced strawberries over the batter.
• Pour the remaining batter on top and smooth again.
• Arrange the halved strawberries, cut-side down, over the surface.

Bake to perfection

Bake for about 50 minutes, or until a skewer inserted in the center comes out clean. If the top starts browning too much, loosely cover with foil.

Cool and serve

Let the cake rest in the pan for 15 minutes, then turn it out onto a cooling rack. Wait another 15 minutes before slicing—it’s worth it! Dust with powdered sugar, and serve with whipped cream or ice cream.

🍰 Variations to try

• Gluten-free: Swap the flour for a gluten-free all-purpose blend.
• Dairy-free: Use coconut yogurt or almond yogurt instead of regular yogurt.
• Almond twist: Replace ½ cup of flour with almond flour for a nuttier flavor.
• Berry mix-up: Try raspberries, blueberries, or even chopped peaches instead of strawberries.
• Chocolate lovers’ version: Stir in ½ cup of white chocolate chips for a creamy surprise.

🎉 How to serve and store

This cake is perfect on its own, but if you want to take it up a notch:

• Serve with: Whipped cream, vanilla ice cream, or a dollop of Greek yogurt.
• Drink pairings: A cup of Earl Grey tea, a fruity rosé, or even a glass of homemade lemonade.

Leftovers? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat slices for a few seconds in the microwave to bring back that fresh-baked warmth.

FAQs

1. Can I use frozen strawberries?
Yes! Just toss them in frozen—don’t thaw, or they’ll get mushy.

2. Why did my cake sink in the middle?
Overmixing or opening the oven too soon can cause sinking. Try to keep the mixing gentle and avoid peeking until the cake is almost done.

3. Can I make this cake ahead of time?
Absolutely! It actually tastes even better the next day as the flavors settle.

4. What if I don’t have yogurt?
Sour cream or buttermilk works as a great substitute.

5. Can I make this as cupcakes?
Yes! Divide the batter into cupcake liners and bake for 20-25 minutes.

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