There is something undeniably cheerful about baking with fresh fruit when the weather warms up. My easy Strawberry Cake captures that sunny feeling in a simple one-bowl batter that anyone can master.
You will love how the bright lemon zest balances the sweetness of the juicy berries in every bite. This is exactly the kind of rustic homemade dessert that disappears minutes after it cools.
What Makes This Strawberry Cake So Special
The yogurt in the batter ensures the crumb stays incredibly moist without being heavy or dense. It is the secret ingredient that gives this Strawberry Cake its tender texture and slight tang.
I appreciate that you do not need a stand mixer or fancy equipment to get this into the oven. Just grab a whisk and a bowl for a quick dessert that looks stunning on the table.
Bursting with a full pound of fruit, this recipe celebrates the natural flavor of the season perfectly. The berries bake down into jammy pockets of sweetness that taste amazing warm or cold.
If this fruity dessert hit the spot, you will want to try my Classic Homemade Pecan Pie next. Fans of easy sweets will also love the Savory No Bake Cheesecake Recipe for a totally different flavor profile.
Everything You Need for Perfect Strawberry Cake
Here is what you will need to get started:
- All-Purpose Flour: Provides the structure for the cake without making it too heavy.
- Granulated Sugar: Sweetens the batter and helps create a nice crust on top.
- Plain Yogurt: Keeps the crumb incredibly moist and adds a subtle tangy flavor.
- Large Eggs: You need two eggs to bind the batter together.
- Vegetable Oil: Ensures the cake stays soft for days; canola oil works well too.
- Fresh Strawberries: The star of the show, used inside the batter and on top.
- Lemon Zest: Adds a bright, citrusy aroma that pairs perfectly with berries.
- Lemon Juice: Enhances the fruit flavor and reacts with the baking powder for lift.
- Vanilla Extract: A splash adds warmth and depth to the simple batter.
- Baking Powder: The leavening agent that helps the cake rise nicely.
- Salt: Balances the sweetness and enhances all the other flavors.
Step-by-Step Strawberry Cake Instructions
Let’s get baking!
- Preheat your oven to 390°F (200°C) or 350°F (180°C) if using a convection fan setting. Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent any sticking.
- Prepare your fresh fruit by hulling all the strawberries. Dice about one-third of them into small chunks for the batter, and cut the remaining strawberries in half for the topping.
- In a large mixing bowl, whisk together the wet ingredients including the sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract. Beat these together vigorously for about a minute until the mixture is smooth and combined.
- Add the flour, baking powder, and salt directly into the bowl with the wet mixture. Whisk gently just until the dry ingredients are incorporated and no large lumps remain, being careful not to overwork the batter.
- Pour half of the batter into your prepared cake pan and smooth it out, then scatter the diced strawberries evenly over this layer. Pour the remaining batter on top to cover the fruit, then arrange the halved strawberries cut-side down all over the surface.
- Bake for approximately 50 minutes, or until a skewer inserted into the center comes out clean with no wet batter attached. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
My Best Tips for Perfect Strawberry Cake
Make sure your ingredients like eggs and yogurt are at room temperature before you start mixing. This helps the Strawberry Cake batter come together smoothly without curdling or separating.
Do not overmix the batter once you add the flour because it can make the final texture tough. Stir gently just until the flour streaks disappear to keep the cake tender and light.
If the top starts browning too quickly before the center is set, cover it loosely with aluminum foil. This simple trick ensures the fruit cooks through without burning the crust.
How I Like to Serve This Strawberry Cake
This dessert tastes incredible on its own, but a dollop of whipped cream takes it to the next level. I also love serving warm slices with a scoop of vanilla ice cream for contrast.
You can dust the top with powdered sugar right before serving for a pretty finish. The fresh Strawberry Cake looks beautiful on a simple platter for afternoon tea or brunch.
I love seeing your creations, so please follow me on Pinterest for more easy baking ideas.
Print
Strawberry Cake Recipe
- Total Time: 1 hr 10 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
An incredibly moist and easy Strawberry Cake made with fresh berries, yogurt, and lemon zest. This one-bowl recipe requires no mixer and is perfect for summer.
Ingredients
- 2 1/4 cups all-purpose flour
- 4 tsp baking powder
- 1 pinch salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 500g fresh strawberries, hulled
Instructions
- Preheat your oven to 390°F (200°C) standard or 350°F (180°C) fan-forced. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Dice about 1/3 of the strawberries into small cubes. Slice the remaining strawberries in half vertically.
- In a large bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until smooth.
- Add the flour, baking powder, and salt. Whisk gently until just combined, being careful not to overmix.
- Pour half of the batter into the prepared pan. Scatter the diced strawberries over the batter.
- Top with the remaining batter and smooth the surface. Arrange the halved strawberries cut-side down on top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if browning too quickly.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Serve with whipped cream or vanilla ice cream. Store at room temperature for up to 3 days or refrigerate if the weather is very humid.
- Prep Time: 20 min
- Cooling Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 21g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 32mg
Keywords: strawberry cake recipe, easy cake recipe, summer baking, homemade dessert, fresh fruit cake