Soft Strawberry Cake Recipe
(Light, slightly sweet, and bright.)
This strawberry cake brings a gentle brightness to quiet afternoons.
INGREDIENTS.
For the Strawberry Puree (Used in Cake & Sauce):
2 cups fresh or frozen strawberries, hulled and roughly chopped
2 tbsp granulated sugar
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg + 1 egg white, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt)
- ¼ cup milk
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 tablespoon all-purpose flour (for coating berries)
For the Strawberry Sauce:
1 cup diced fresh or frozen strawberries
2 tbsp granulated sugar
1 tbsp fresh lemon juice
The remaining strawberry puree (about ¼-½ cup)
1 tbsp cornstarch mixed with 1 tbsp cold water
½ tsp vanilla extract
Optional Garnishes:
Fresh whole strawberries
Lightly sweetened whipped cream or vanilla ice cream
Fresh mint leaves
How to Make This.
Strawberry Puree Method:
Blend: Place the 2 cups of chopped strawberries and 2 tablespoons of sugar in a blender or food processor. Blitz until completely smooth and liquid.
Reduce: Pour the strawberry puree into a small saucepan. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, for 10-15 minutes, until the puree has reduced by about half and thickened to a paste-like consistency. You should end up with roughly ¾ cup of concentrated puree. Remove from the heat and let it cool completely. You’ll use ½ cup for the cake and the remainder for the sauce.
Cake Method.
- Prep: Preheat oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan.
- Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Beat in the egg, egg white, and vanilla extract. Mix in the sour cream and milk until combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Prepare Berries: Toss the chopped strawberries with 1 tablespoon of flour. This prevents them from sinking to the bottom. Gently fold the berries into the batter.
- Bake: Pour the batter into the pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Strawberry Sauce Method:
Cook the Berries: In a small saucepan over medium heat, combine the 1 cup of diced fresh or frozen strawberries, the sugar, and the lemon juice. Cook, stirring occasionally, until the strawberries soften and release their juices, about 5 minutes.
Add Puree & Thicken: Stir in the remaining reduced strawberry puree. Bring to a gentle simmer. Give the cornstarch slurry a quick stir and pour it into the bubbling sauce. Stir constantly for 1-2 minutes, until the sauce thickens to a glossy, spoon-coating consistency. Remove from the heat and stir in the vanilla extract.
Cool Slightly: Let the sauce cool until it is warm or at room temperature. It will continue to thicken as it cools. If it becomes too thick, thin it with a splash of water or lemon juice.
Tips for a Strawberry Cake.
Reduce the Puree Well: Don’t shortcut the puree reduction. This step is essential for concentrating the strawberry flavor and removing excess water that would make the cake dense and gummy. You want it thick and paste-like.
Coat the Diced Berries: Tossing the diced strawberries in a little flour before folding them into the batter prevents them from all sinking to the bottom of the cake during baking.
Room Temperature is Key: Cold eggs and yogurt straight from the fridge will cause the olive oil to seize and the batter to be lumpy. Pull them out an hour ahead, or place eggs in a bowl of warm water for 10 minutes.
Don’t Overmix: As with all cakes, fold the dry ingredients in gently and stop the moment the flour disappears. Overmixing creates a tough, dense crumb, and this cake should be unbelievably tender.
Natural Color Variation: The final pink color of your cake will depend entirely on the strawberries you use. Deep red, ripe berries will produce a more vibrant pink, while paler berries will give a softer blush. Both are beautiful.
Make Ahead: The strawberry sauce can be made up to 3 days in advance and stored in the refrigerator. The cake can be baked a day ahead and kept tightly wrapped at room temperature. Assemble just before serving.
Freeze Option: The unglazed cake freezes beautifully for up to 3 months. Wrap it tightly and thaw at room temperature before adding the sauce.
Why Bake This?
Strawberries baked into a cake create little pockets of jammy sweetness that feel intentional and joyful. This recipe is an easy way to celebrate seasonal fruit or use up strawberries that are just past their prime. It is light enough to serve after lunch and sweet enough to feel like a treat.
SERVING SUGGESTIONS.
- Once the cake is cooled and the glaze has set, arrange a handful of fresh, whole strawberries around the base of the cake platter for a beautiful, rustic look.
- A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream on the side adds a cool, creamy contrast.
- For an extra-special presentation, scatter a few edible flower petals like rose or pansy across the top.
- A few fresh mint leaves bring a pop of green and a refreshing aroma. This soft strawberry cake recipe is the perfect centerpiece for spring birthdays, Mother’s Day, bridal showers, Easter brunch, or any sunny afternoon that deserves something sweet and beautiful.
More Baking Recipes.
Cheesecake & Berry Compote.
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