If you’ve been craving a delightful, fresh, and fruity treat that’s incredibly simple to whip up, then you are going to adore this Strawberry Cake (Really Easy Cake Recipe) Recipe! This cake combines the natural sweetness of juicy strawberries with a moist, tender crumb that will make every bite feel like a celebration. Whether you’re a baking novice or a seasoned pro looking for a straightforward crowd-pleaser, this recipe is so approachable and rewarding, it quickly becomes a favorite in any kitchen.
Ingredients You’ll Need
This Strawberry Cake (Really Easy Cake Recipe) Recipe relies on a handful of everyday pantry staples and vibrant fresh strawberries, each playing a crucial role in creating that perfect balance of flavor and texture. Every ingredient is carefully chosen to enhance the cake’s delicate sweetness and moistness, making this simple list a treasure trove for your taste buds.
- 500g / 1 lb strawberries, hulled: Fresh strawberries bring natural juiciness and a burst of summery flavor throughout the cake.
- 1 cup sugar, caster or superfine preferred: Sweetens the cake perfectly without overpowering the delicate strawberry essence.
- 1/2 cup oil, canola or vegetable: Keeps the cake wonderfully moist and tender without heaviness.
- 2 large eggs (~50g each): Provide structure and richness for a satisfying crumb texture.
- 1 tbsp grated lemon rind: Adds a subtle zing and brightness that lifts the strawberry notes.
- 1/4 cup lemon juice (from 1 large lemon): Offers freshness and a slight tang, balancing the sweetness beautifully.
- 1 cup plain yoghurt, unsweetened (Greek or regular): Contributes moistness and a gentle tang, enhancing the cake’s softness.
- 1 tsp vanilla extract or essence: Deepens flavor complexity with a comforting vanilla aroma.
- 2 1/4 cups plain/all-purpose flour: Forms the cake’s sturdy but tender base.
- 4 tsp baking powder (or 1 1/4 tsp baking soda): Ensures the cake rises beautifully for a light texture.
- Pinch of salt: Balances sweetness and enhances all the flavors.
- Whipped cream: Perfect for topping and adding a creamy contrast.
- Extra strawberries: Great for garnishing and adding fresh bursts of flavor on top.
- Icing sugar (powdered sugar), for dusting: Adds a touch of sweetness and pretty finish.
How to Make Strawberry Cake (Really Easy Cake Recipe) Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 200°C (390°F) or 180°C fan-forced to ensure it’s nice and hot when the batter is ready. Grease a 23 cm (9-inch) cake pan and line it with baking or parchment paper—this simple step guarantees your cake will come out cleanly without sticking. Trust me, it makes the whole baking experience so much smoother!
Step 2: Mix the Wet Ingredients
In a large bowl, combine the sugar and oil first, mixing well until smooth. Then, beat in the eggs one at a time to help create a rich and velvety batter. Next, stir in the grated lemon rind, fresh lemon juice, plain yoghurt, and vanilla extract. These wet ingredients come together to produce a fragrant and moist base that perfectly complements the strawberries.
Step 3: Prepare the Strawberries
Roughly chop your hulled strawberries into bite-sized pieces. This way, you’ll get delightful pockets of strawberry throughout the cake rather than having all the fruit sink to the bottom. It’s a small trick that makes a big difference in every slice you take!
Step 4: Combine Dry Ingredients and Fold in Strawberries
In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry mixture to your wet ingredients, stirring gently until everything is just combined—don’t overmix or your cake might turn out dense. Finally, fold in the chopped strawberries with care to distribute them evenly throughout your batter.
Step 5: Bake and Cool
Pour the batter into your prepared pan, smoothing out the surface. Pop it into the oven and bake for about 50 minutes. To check if it’s done, insert a skewer or toothpick into the center—if it comes out clean or with just a few crumbs, your cake is ready. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Patience here will make slicing so much easier!
How to Serve Strawberry Cake (Really Easy Cake Recipe) Recipe
Garnishes
This cake shines when garnished simply yet elegantly. A dusting of powdered sugar over the top adds a delicate sweetness and looks super inviting. Pile on some clouds of freshly whipped cream and scatter extra fresh strawberries around or on top for both drama and deliciousness. It’s an easy way to elevate the humble cake into a showstopper dessert.
Side Dishes
Strawberry Cake (Really Easy Cake Recipe) Recipe pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche for extra indulgence. For a lighter option, pair it with a fresh berry salad or a citrusy sorbet to echo the lemon notes in the cake. No matter what you choose, these sides complement the softness and freshness of the strawberry cake perfectly.
Creative Ways to Present
Want to impress friends? Serve individual portions of the cake layered with whipped cream and strawberries in clear glasses for a stunning trifle-style treat. Or slice the cake horizontally and spread jam and cream in between layers for a beautiful, layered strawberry treat. Presentation is your playground here, and this cake loves a bit of creative flair!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! Wrap the cake tightly in plastic wrap or store it in an airtight container. It will keep beautifully at room temperature for up to two days or in the fridge for up to four days without drying out. This means you can enjoy that moist Strawberry Cake (Really Easy Cake Recipe) Recipe whenever the craving hits.
Freezing
This cake freezes exceptionally well. Slice it into portions, wrap each piece individually in plastic wrap and then place in a freezer bag or container. It will keep for up to 3 months. When you’re ready for a treat, simply thaw the slices in the fridge overnight. The moisture from the yoghurt and strawberries means it comes back soft and delicious, almost like fresh-baked!
Reheating
If you want to warm up a slice to serve, pop it in a toaster oven or microwave for a few seconds. Warming brings out the cake’s aroma and makes it taste like it just came from the oven. Be careful not to overheat as it can quickly dry out, but a light warmth with a dollop of cream or ice cream is pure bliss.
FAQs
Can I use frozen strawberries for this Strawberry Cake (Really Easy Cake Recipe) Recipe?
Absolutely, you can! Just make sure to thaw and drain them well to avoid adding too much moisture to the batter. Using frozen strawberries might make the cake a little denser, but the flavor will still be delicious.
Is it okay to substitute the yoghurt with something else?
If you don’t have yoghurt, sour cream or buttermilk can be great alternatives. They provide similar acidity and moisture, keeping the cake tender and flavorful. Just ensure they are plain and unsweetened to maintain balance.
Can I make this cake gluten-free?
For a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend designed for baking. Be mindful of the blend’s properties and consider adding a binding agent like xanthan gum if needed. The texture may vary slightly but will still taste fantastic.
How do I know when the cake is fully baked?
The best way is to insert a skewer or toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. Avoid opening the oven door too frequently to keep the temperature steady during baking.
Can I double the recipe for a larger cake?
Yes, doubling the recipe works well if you have a bigger pan or want to bake two cakes. Just adjust the baking time accordingly, checking the cake’s doneness with a skewer after around 45 minutes and then every 5-10 minutes until done.
Final Thoughts
This Strawberry Cake (Really Easy Cake Recipe) Recipe has everything you want in a homemade cake: simplicity, fresh flavor, and a moist tender crumb that melts in your mouth. It’s a wonderful way to celebrate strawberries in any season and share a little joy with those you love. Give this recipe a try, and I promise it will quickly become a go-to favorite in your baking repertoire!
Print
Strawberry Cake (Really Easy Cake Recipe) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 to 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This easy Strawberry Cake recipe yields a moist and flavorful cake bursting with fresh strawberries and a hint of lemon. Perfect for a casual dessert or afternoon tea, it features simple ingredients like yogurt and oil for a tender crumb, topped with whipped cream and extra strawberries for a delightful finish.
Ingredients
Wet Ingredients
- 500g / 1 lb strawberries, hulled (tops removed)
- 1 cup sugar (caster/superfine preferred, granulated acceptable)
- 1/2 cup oil (canola or vegetable)
- 2 large eggs (~50g/1.75 oz each)
- 1 tbsp grated lemon rind
- 1/4 cup lemon juice (from 1 large lemon)
- 1 cup plain unsweetened yoghurt (Greek or plain)
- 1 tsp vanilla extract (or essence)
Dry Ingredients
- 2 1/4 cups plain flour (all-purpose flour)
- 4 tsp baking powder (or 1 1/4 tsp baking soda)
- Pinch of salt
For Serving and Decoration
- Whipped cream
- Extra strawberries
- Icing sugar/powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C/390°F (180°C fan). Grease and line a 23 cm / 9″ cake pan with baking paper to ensure the cake doesn’t stick.
- Blend Strawberries: In a blender or food processor, puree the hulled strawberries until smooth. This strawberry puree will provide the natural fruity base of the cake.
- Mix Wet Ingredients: In a large mixing bowl, combine the sugar, oil, eggs, grated lemon rind, lemon juice, yogurt, and vanilla extract. Whisk these ingredients together until they are well blended and smooth.
- Combine with Strawberry Puree: Stir the strawberry puree into the wet ingredient mixture, ensuring it’s evenly incorporated.
- Sift and Add Dry Ingredients: Sift together the plain flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before serving.
- Serve: Once cooled, dust the cake with icing sugar. Serve slices topped with whipped cream and extra fresh strawberries for an extra burst of flavor and beautiful presentation.
Notes
- You can substitute 1 tsp baking soda if preferred; ensure the acid content from yogurt and lemon juice balances the soda for proper rise.
- For a lighter cake, use Greek yogurt which is thicker and gives more moisture.
- Make sure not to overmix the batter when combining wet and dry ingredients to keep the cake tender.
- If you don’t have fresh strawberries, frozen strawberries can be used but thaw and drain excess liquid before pureeing.
- This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
