Fresh strawberries are the star of this simple strawberry vanilla cake. With juicy berries tucked into every bite and a quick homemade strawberry sauce for serving, it's the kind of dessert that looks impressive but couldn't be easier to make.

This easy strawberry cake is soft, moist and packed with fresh berries for a simple dessert that's perfect for summer gatherings, birthdays or an afternoon treat. Top each slice with a quick two-ingredient strawberry sauce for even more berry flavour.

Ingredients for Easy Strawberry Vanilla Cake

Strawberry Vanilla Cake

  • Butter, for greasing pan
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup extra-light olive oil or vegetable oil
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 12 oz fresh strawberries (about 1 1/2 cups), hulled and divided in half
  • Icing sugar, for dusting (optional)

Strawberry Sauce

  • 16 oz fresh strawberries, hulled and halved
  • 1/4 cup granulated sugar, or to taste

Directions for Easy Strawberry Vanilla Cake

  1. Preheat oven to 375°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Dice half the strawberries and halve the remaining.
  2. In a large mixing bowl, beat eggs and sugar with an electric mixer on high for 5 min, until thick and pale. Add sour cream, oil and vanilla and mix on low just until combined.
  3. In a separate bowl, whisk together flour, baking powder and salt. Add to the wet ingredients in three additions, mixing on low just until no dry streaks remain. Do not overmix.
  4. Pour half the batter into the prepared pan. Sprinkle diced strawberries evenly over the batter, then spread the remaining batter on top. Arrange the halved strawberries cut-side down over the surface, pressing them gently into the batter.
  5. Bake for 45-55 min, until a toothpick inserted into the centre (avoiding a strawberry) comes out clean or with a few moist crumbs.
  6. Let cool in the pan for 15-20 min. Run a thin spatula around the edge to loosen the cake, remove the springform ring and transfer to a serving plate.
  7. While the cake bakes, add strawberries and sugar to a blender or food processor and purée until smooth. Taste and add more sugar if needed.
  8. Dust the cooled cake with icing sugar, if desired. Serve slightly warm or at room temperature with the strawberry sauce spooned over each slice.

Tips:

  • Be sure the strawberries are dry before adding them to the batter to prevent excess moisture.
  • Swap the all-purpose flour for a 1:1 gluten-free flour blend if needed.
  • Store leftover cake, covered, in the refrigerator for up to 3 days.

This recipe for Strawberry Cake is from NatashasKitchen.com.