Simple strawberry cake
There’s something undeniably special about a cake that celebrates a single, perfect ingredient. When strawberries are in season—plump, fragrant, and bursting with juice—they deserve to be the star. This simple strawberry cake is my go-to recipe for turning a pint of beautiful berries into a stunning, crowd-pleasing dessert with minimal fuss.
It’s the cake I make for last-minute gatherings, sunny weekend treats, or when I simply want the kitchen to smell like a bakery. The result is a supremely moist, tender crumb with vibrant pink speckles and a flavor that tastes purely, wonderfully of strawberry.
This cake earns its spot in your recipe rotation for so many reasons. After testing it multiple times in my professional and home kitchens, here’s what makes it a winner:
- One-bowl simplicity: The mixing method is straightforward and requires minimal cleanup, making it accessible for bakers of all levels.
- Incredibly moist texture: The combination of oil and buttermilk guarantees a cake that stays tender for days, never drying out.
- True strawberry flavor: Using fresh, chopped berries (not artificial flavoring) gives you bursts of real fruit in every bite.
- Versatile serving options: It’s delicious plain, dusted with sugar, glazed, or topped with whipped cream, adapting to any occasion.
- Perfect for beginners: With no creaming of butter or complex steps, it’s a foolproof recipe that builds baking confidence.
- Crowd-pleasing results: Its beautiful appearance and fantastic taste make it a hit at potlucks, birthdays, and family dinners alike.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple pantry staples transform into something magical. The beauty of this cake lies in the quality of its core component: the strawberries. Seek out ripe, red berries for the sweetest flavor and most vibrant color.
- All-purpose flour: The foundation. Be sure to spoon it into your measuring cup and level it off for accuracy; scooping can pack in too much and lead to a dense cake.
- Granulated sugar: Sweetens the cake and also helps create a tender crumb.
- Leaveners: A combination of baking powder and baking soda gives us the perfect rise.
- Salt: A must for balancing all the sweetness and enhancing the strawberry flavor.
- Fresh strawberries: The star! Hull and chop them finely. Coating them in a bit of the dry flour mixture is a chef’s trick to prevent them from sinking to the bottom during baking.
- Eggs: Use room temperature eggs to help them incorporate smoothly into the batter.
- Buttermilk: My secret weapon for moisture and a slight tang. If you don’t have any, see my easy substitution in the FAQ section.
- Vegetable oil: Using oil instead of butter yields an exceptionally moist texture that stays soft.
- Vanilla & almond extract: Vanilla is essential. The almond extract (just a half teaspoon) is optional, but I highly recommend it—it doesn’t taste like almond, but it amplifies the berry flavor in a wonderful way.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any specialty tools for this recipe. Here’s what will make the process smooth:
- 9×9-inch square baking pan: This size gives you the perfect thickness for a snack cake. An 8-inch round pan will also work but may require a slightly longer bake time.
- Large mixing bowl: For combining all your ingredients.
- Whisk and spatula: A whisk for dry ingredients and wet ingredients, and a spatula for gentle folding.
- Wire cooling rack: Essential for allowing air to circulate around the cake as it cools, preventing a soggy bottom.
- Standard measuring tools. A kitchen scale is always best for flour, but using the spoon-and-level method with cups works perfectly here.
How to Make Simple Strawberry Cake Recipe
Step 1: Prep and Combine Dry Ingredients
Preheat your oven to 350°F (175°C). Proper temperature is key for an even rise. Grease and flour your 9×9-inch pan, or line it with parchment paper for foolproof removal.
In your large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Take a moment to ensure there are no clumps of baking soda. Now, take your finely chopped strawberries and toss them with about one tablespoon of this dry mixture.
Believe me, this simple step is what keeps those juicy berry pieces suspended throughout the cake instead of falling to the bottom.
Step 2: Create the Wet Mixture
In a separate bowl or large measuring cup, combine the room-temperature eggs, buttermilk, oil, vanilla, and almond extract. Whisk them vigorously until the mixture looks smooth and slightly thickened—this is called emulsification. Tip from me: room-temperature ingredients blend together much more easily than cold ones, creating a more homogeneous batter that bakes evenly.
This takes just a minute but makes a noticeable difference in your final crumb.
Step 3: Gently Fold the Batter Together
Pour the smooth wet ingredients into the bowl with the dry ingredients. Using your spatula, gently fold everything together. The goal is to combine them until you no longer see large streaks of flour, but a few small lumps are perfectly fine.
Overmixing develops the gluten in the flour, which can lead to a tough, rubbery cake. Once mostly combined, gently fold in the flour-coated strawberries until they’re evenly distributed. The batter will be thick and beautifully speckled.
Step 4: Bake to Perfection
Transfer the batter to your prepared pan, spreading it into an even layer with your spatula. Place it in the center of your preheated oven. Bake for 32 to 38 minutes.
Ovens vary, so start checking at the 32-minute mark. You’re looking for a golden top, edges that have just started to pull away from the sides of the pan, and most importantly, a toothpick inserted into the center that comes out clean or with a few moist crumbs attached. If you see wet batter, it needs more time.
Step 5: Cool, Finish, and Serve
This is the hardest part for many—be patient! Let the cake cool in the pan on a wire rack for at least 20 minutes. This allows the structure to set so it doesn’t fall apart when you slice it.
After that, you can turn it out to cool completely or serve it directly from the pan. Now comes the fun part: finishing. A simple dusting of powdered sugar is elegant.
For a sweeter touch, whisk together 1 cup of powdered sugar with 2-3 tablespoons of strawberry puree or milk for a pretty pink glaze. Step back and admire your beautiful, homemade creation before slicing and serving.
Drawing from years in professional kitchens, here are the insights that will elevate your cake from good to exceptional:
- Strawberry selection is everything: The riper and redder the berry, the sweeter and more flavorful your cake will be. Pale or underripe berries lack the necessary sugar and color.
- The flour-coating trick: Never skip tossing the berries in flour. It creates a light barrier that absorbs excess juice and provides “grip” for the batter, effectively preventing sinkage.
- Don’t overmix: Once you add the wet ingredients to the dry, switch from a whisk to a spatula and use a gentle folding motion. Mix just until the last traces of flour disappear.
- The toothpick test is your guide: Ovens have hot spots. Test the cake in the center, not near the edges. A few clinging moist crumbs are ideal; wet batter means it’s not done.
- Cooling is part of baking: Cutting into a warm cake releases steam and can make it gummy. Allowing it to cool fully in the pan ensures the crumb sets properly for clean slices.
Recipe Variations
- This wonderfully adaptable recipe can be customized to suit different tastes and occasions. Here are some of my favorite tested variations:
- Lemon-Strawberry: Add the zest of one lemon to the dry ingredients and use lemon juice in place of the almond extract for a bright, citrusy twist.
- Strawberry Cream Cheese: For a richer cake, reduce the oil to 1/3 cup and add 4 ounces of softened, full-fat cream cheese to the wet ingredients.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The result is just as tender and delicious.
- Strawberry Rhubarb: Replace half of the chopped strawberries with an equal amount of finely chopped fresh rhubarb for a classic, tangy combination.
- Add-In Options: Fold in 1/2 cup of white chocolate chips or toasted slivered almonds with the strawberries for added texture and flavor.
- Bundt Cake Beauty: Double the recipe and bake in a well-greased and floured 10-cup Bundt pan for about 45-55 minutes. It makes a stunning centerpiece.
What to Serve With This Recipe
This simple strawberry cake is a versatile dessert that fits many occasions. For an afternoon tea or coffee break, it’s perfect just as it is with a hot beverage. To dress it up for a dinner party, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
The cool creaminess is a fantastic contrast to the moist cake. For a brunch spread, it pairs wonderfully with fresh fruit salad and savory quiches. Beverage-wise, it loves a glass of cold milk, a cup of Earl Grey tea, or even a glass of Prosecco for a celebratory touch.
It’s a spring and summer staple, but thanks to its comforting warmth, it’s equally welcome in the fall and winter.
Storage & Make-Ahead Instructions
- Proper storage ensures your cake stays delicious. Once completely cooled, you can store it right in the baking pan if you cover it tightly with plastic wrap or aluminum foil. It will keep at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Let refrigerated slices come to room temperature for about 30 minutes before serving for the best texture and flavor. This cake also freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap, then in foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator. For a make-ahead strategy, bake the cake up to two days in advance, store it covered at room temperature, and add your glaze or powdered sugar just before serving to keep it looking fresh.
Frequently Asked Questions
Q: Can I use frozen strawberries?
I don’t recommend it for this specific recipe unless absolutely necessary. Frozen berries release a tremendous amount of water when thawed, which can throw off the liquid balance and make the cake soggy. If you must, thaw them completely, drain all the juice (you can reduce it into a syrup for glazing!), and pat them very dry with paper towels before chopping and flour-coating.
Q: I don’t have buttermilk. What can I use?
An easy substitute is to place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add enough regular milk to reach the 1-cup line. Stir and let it sit for 5-10 minutes until it thickens slightly and curdles. This “soured milk” works perfectly.
Q: Why did my strawberries sink to the bottom?
This usually happens for two reasons: the berries were too wet (not patted dry or not coated in flour), or the batter was too thin (potentially from overmixing or inaccurate measuring of flour). Ensure you follow the flour-coating step and measure your flour correctly using the spoon-and-level method.
Q: Can I make this into cupcakes/muffins?
Absolutely! This batter will make about 12 standard cupcakes. Line a muffin tin with papers, fill each about 2/3 full, and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
Q: My cake is browning too quickly on top but isn’t done inside. What should I do?
This can happen in some ovens. Simply tent a piece of aluminum foil loosely over the top of the cake pan for the remainder of the baking time. This will shield it from direct heat and allow the center to cook through without over-browning the top.
Q: Is the almond extract necessary?
It’s optional, but it’s a professional baker’s trick. Pure almond extract doesn’t make the cake taste like almonds; instead, it acts as a flavor enhancer, making the strawberry taste more pronounced and complex. I highly recommend trying it at least once.
Q: How can I tell if my baking powder is still active?
Mix 1/2 teaspoon of baking powder with 1/4 cup of hot water. If it fizzes vigorously immediately, it’s good. If the reaction is weak or nonexistent, it’s time for a new can.
Old leaveners are a common cause of flat, dense cakes.
Final Thoughts
This simple strawberry cake embodies what I love most about baking: transforming a handful of humble ingredients into something truly special with minimal effort. It’s a recipe that respects the ingredient, prioritizes technique over complexity, and delivers consistent, joyful results. Whether you’re a seasoned baker or just starting out, this cake is a testament to the fact that the best desserts don’t have to be complicated.
They just have to be made with care—and maybe a pint of perfect strawberries.
I hope this recipe becomes a cherished part of your baking repertoire, bringing a taste of sunshine to your table for years to come. If you give it a try, I’d love to hear how it turned out! Share your creations with me, and don’t forget to explore more of my tested and trusted recipes for your next kitchen adventure.
Happy baking
Simple One-Bowl Strawberry Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan, or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined. Toss the finely chopped strawberries with about 1 tablespoon of the dry mixture—this helps prevent them from sinking.
- In a separate medium bowl or large measuring cup, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract (if using) until the mixture is smooth and emulsified. Trust me, taking the extra minute to get this liquid mixture smooth makes for a more even crumb in the finished cake.
- Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the batter together until just combined. A few streaks of flour are okay—overmixing is the enemy of a tender cake. Gently fold in the flour-coated strawberries until evenly distributed.
- Pour the batter into your prepared pan and smooth the top with your spatula. Bake in the preheated oven for 32-38 minutes. You’ll know it’s done when the top is golden, the edges pull away from the pan slightly, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan on a wire rack for at least 20 minutes. This allows the structure to set. If you used parchment, you can lift it out to cool completely. For serving, dust with powdered sugar, top with a simple glaze, or serve with whipped cream and more fresh strawberries.
