This simple tasty cake is bursting with strawberry flavor in every bite and is super easy to make. All it takes is 4 ingredients and 15 minutes to prepare. Slice of strawberry cake on a pink plate with fork and whipped cream.

With strawberry season coming up, there is no better way to enjoy strawberries than in this delicious dessert. There are large chunks of strawberries in every bite of this soft and fragrant yellow cake. It’s also not too sweet, which makes it a great everyday treat.

Why this recipe is so great:

  • It’s all about the strawberries. There are so many strawberries in this cake, a whole pound to be exact, which is what makes it so fabulous. The star of the show is the fruit and the cake is secondary.
  • This made-from-scratch recipe is easy as can be. All you need is 4 ingredients and 15 minutes of prep time. The cake is delicious and loaded with fruit. 

A whole strawberry cake with a pink plate, forks, cake serve and strawberries.  

Ingredients you’ll need:

  • Eggs
  • Granulated sugar
  • All-purpose flour
  • Strawberries
  • Vanilla extract (optional

Ingredients of an easy fresh strawberry cake.

How to make fresh strawberry cake:

(the ingredient amounts are listed in the printable recipe card further below)

how to make fresh strawberry cake steps 1-4

  1. You start by combining the sugar, eggs, and vanilla (if using).
  2. Beat for about 3 minutes until pale.
  3. Sift in the flour.
  4. Gently mix until combined.
  5. Fold in the strawberries.
  6. Spoon the batter into a greased 9″ round baking dish. Top with a few more strawberries and bake for 30 minutes.

how to make fresh strawberry cake steps 5-6

Expert tips:

  • Use room temperature eggs. Room temperature eggs whip up and rise more easily, which is especially important in this recipe.
  • Beat your eggs and sugar well. Because there are no leavening agents in this recipe, make sure you take the time to beat your eggs and sugar very well to incorporate as much air as possible. This is what gives the cake its structure.
  • Gently fold in the sifted flour. You want to be gentle when mixing in the flour, so you don’t deflate all the air that was incorporated into the batter while beating your eggs. For best results, use a rubber spatula and an over-and-under motion to mix.

FAQ:

  • Can you make this strawberry cake in advance? It’s best to make this cake the day of. Because of the large amount of fruit in it, the cake tends to get soggy the next day.
  • How do you store leftover fresh strawberry cake? You can store this cake covered up at room temperature for a day or in the fridge for up to 2 days. But again, it’s best to enjoy this cake fresh the day of.

You might also like:

A slice of strawberry cake on a pink plate with some whipped cream and a strawberry half. This cake’s texture is similar to a coffee cake, and it’s even better served with a side of whipped cream. It’s loaded with chunks of delicious and juicy ripe strawberries, which is the predominant flavor. This cake is truly effortless to make and delightful to eat.

Did you make this recipe? Please kindly leave a comment with your star rating below.

4.91 from 10 reviews

Easy Fresh Strawberry Cake

Yield: 10 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
This simple tasty cake is bursting with strawberry flavor in every bite and is super easy to make.
Print Leave a Review Pin Recipe

Ingredients

  • 6 oz (~3/4 cup) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract, optional
  • 6 oz (~1 & 1/3 cups) all-purpose flour, sifted
  • 1 lb fresh strawberries, cut in half or quartered depending on size (reserve a few half pieces for topping)
  • whipped cream for serving, optional

Instructions
 

  • Preheat the oven to 400F and grease a 9" round cake pan or pie plate.
  • Beat the eggs and sugar (and vanilla if desired) using an electric mixer on medium speed for about 3 minutes (or until pale in color)
    6 oz (~3/4 cup) granulated sugar, 3 large eggs
  • Using a rubber spatula, gently stir in the sifted flour just until the batter is combined and smooth.
    6 oz (~1 & 1/3 cups) all-purpose flour
  • Fold in the strawberries and spoon the batter into the prepared baking pan. Top with a few strawberry halves.
    1 lb fresh strawberries
  • Bake for 5 minutes at 400F. Then lower the temp to 350F and bake for another 30-35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
  • Let cool to just warm or room temperature. Serve with whipped cream if desired.

Notes

This cake is best enjoyed fresh the day of. Because of the natural juices from the strawberries, the cake tends to get soggy the day after.
You can cover and store this cake at room temperature for a day or in the fridge for up to 2 days. 
Calories: 162kcal, Carbohydrates: 34g, Protein: 4g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 20mg, Potassium: 107mg, Fiber: 1g, Sugar: 19g, Vitamin A: 77IU, Vitamin C: 27mg, Calcium: 17mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe inspiration from Laylita.com