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Simple strawberry cake - Image 3

Simple Strawberry Cake

This simple strawberry cake is incredibly moist and tender, made with fresh strawberries and a one-bowl batter. It's the perfect easy dessert for any occasion, from weeknight treats to weekend gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or neutral oil like grapeseed
  • 1/2 cup sour cream full-fat, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups fresh strawberries hulled and finely chopped, plus extra for garnish
  • 1 tbsp all-purpose flour for tossing with strawberries

Equipment

  • 8x8-inch square or 9-inch round baking pan
  • Mixing bowls (large and medium)
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square or 9-inch round baking pan, or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the 1 1/2 cups flour, sugar, baking powder, baking soda, and salt until thoroughly combined and no lumps remain.
  2. In a separate medium bowl or large measuring cup, whisk the room temperature eggs, vegetable oil, sour cream, and vanilla extract until the mixture is completely smooth and emulsified. This ensures even distribution of fat and liquid for a uniform crumb.
  3. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. A few streaks of flour are okay—overmixing develops gluten and leads to a tough cake. The batter will be thick.
  4. In a small bowl, toss the finely chopped strawberries with the 1 tablespoon of flour. This crucial step prevents the berries from sinking to the bottom of the cake. Gently fold the floured strawberries into the batter until evenly distributed.
  5. Transfer the batter to your prepared pan, smoothing the top with your spatula. Bake for 32-38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The top will be golden and spring back when lightly touched.
  6. Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. For a clean cut, use a serrated knife. Serve slightly warm or at room temperature, dusted with powdered sugar or topped with fresh strawberries and whipped cream.

Notes

Chef's Tips:
• For the best texture, ensure all dairy ingredients (eggs, sour cream) are at room temperature before mixing.
• Do not overmix the batter once the wet and dry ingredients are combined to avoid a dense cake.
• This cake is delicious on its own but pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Food Safety:
• Store leftover cake covered in the refrigerator due to fresh fruit content.
• Discard if mold develops or if cake has an off odor.