Name: Strawberry Cake (Really Easy Recipe) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Western
Ingredients: 500g / 1 lb strawberries, hulled (tops removed); 1 cup sugar, caster/superfine preferred but granulated is fine; 1/2 cup canola or vegetable oil; 2 large eggs (~50g/1.75 oz each); 1 tbsp grated lemon rind; 1/4 cup lemon juice (from 1 large lemon); 1 cup plain unsweetened yoghurt (Greek or plain); 1 tsp vanilla extract or essence; 2 1/4 cups plain/all-purpose flour; 4 tsp baking powder (or 1 1/4 tsp baking soda); Pinch of salt; Whipped cream; Extra strawberries; Icing sugar/powdered sugar for dusting

Jump to Recipe· 4.3 from 9 reviews

If you have a soft spot for luscious, fruity desserts that come together without a fuss, then this Strawberry Cake (Really Easy Recipe) Recipe is going to be your new best friend in the kitchen. Bursting with juicy strawberries, bright lemon zest, and a tender crumb that practically melts in your mouth, this cake strikes the perfect balance between sweet and fresh. Plus, it requires just everyday ingredients, making it a delightful treat you can whip up anytime you crave something homemade and comforting without the stress.

Ingredients You’ll Need

A single slice of strawberry cake is shown on a white plate with a white marbled background. The cake has two layers: the bottom layer is a light, fluffy, pale yellow sponge, and the top layer is covered with sliced red strawberries embedded in a thin glaze that gives a shiny texture. The top of the slice is decorated with a thick swirl of smooth white cream and a whole ripe red strawberry with green leaves. A whole strawberry lies next to the cake slice, slightly touching a silver fork placed on the plate. There is a light dusting of powdered sugar on the strawberries and cake surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, wholesome ingredients that work harmoniously to create a cake that is moist, flavorful, and beautifully textured. Each component plays a vital role, from the fresh strawberries that give vibrant bursts of fruitiness to the yogurt that keeps the crumb tender and rich.

500g / 1 lb strawberries: Fresh, hulled strawberries bring natural sweetness and moisture that make this cake so special.
1 cup caster sugar: Using superfine sugar helps it dissolve completely for a smooth, delicate sweetness.
1/2 cup canola or vegetable oil: Oil ensures the cake stays moist and tender without adding heaviness.
2 large eggs: Eggs provide structure and richness, essential for that perfect crumb.
1 tbsp grated lemon rind: Bright lemon zest adds a fresh, aromatic lift to balance the sweetness.
1/4 cup lemon juice: A touch of tanginess that cuts through the richness and accents the strawberries.
1 cup plain yoghurt: Greek or plain yogurt adds moisture and a slight tang, keeping the cake soft for days.
1 tsp vanilla extract: Vanilla deepens the flavor and enhances the overall sweetness.
2 1/4 cups plain flour: Provides the structure without weighing down the cake.
4 tsp baking powder: Leavens the cake for a light, airy texture (or 1 1/4 tsp baking soda if preferred).
Pinch of salt: Elevates the other flavors and balances sweetness perfectly.
Whipped cream, extra strawberries, and icing sugar for serving: These simple touches take the cake from great to absolutely show-stopping.

How to Make Strawberry Cake (Really Easy Recipe) Recipe

Step 1: Prepare your oven and pan

Begin by preheating your oven to 200°C / 390°F (or 180°C fan). Grease and line a 23 cm / 9″ cake pan with parchment paper, ensuring the cake will release easily once baked. This simple step sets you up for success before mixing a single ingredient.

Step 2: Dice and slice your strawberries

Take about one-third of your strawberries and dice them into roughly 1.5 cm / 1″ pieces. These will go inside the batter adding juicy pops throughout the cake. Reserve the remaining strawberries by slicing them in half to use as a gorgeous topping that bakes into a fruity crown.

Step 3: Mix the wet ingredients

In a bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, yoghurt, and vanilla extract until smooth and homogenous—about one minute. This blend is the flavor and moisture heart of your cake, so giving it a good mix really helps everything come together beautifully.

Step 4: Add dry ingredients

Next, sift in the flour, baking powder, and salt. Whisk these gently into the wet mixture until just combined, taking care not to overmix. Getting a smooth, lump-free batter is the goal, but overdoing it can make the cake tough instead of tender and light.

Step 5: Assemble the cake layers

Pour half of the batter into your prepared pan and smooth the surface. Scatter the diced strawberries evenly over this first layer, then carefully pour the remaining batter on top. Smooth that surface as well, then arrange your halved strawberries cut side down in a pretty pattern on the top.

Step 6: Bake to perfection

Bake the cake for about 50 minutes or until a skewer inserted near the center comes out clean. Keep an eye on it in the last 10 minutes; if it browns too quickly, loosely tent baking foil over the top. The higher temperature helps the strawberries’ juices caramelize, creating a tender, moist crumb that sings with flavor.

Step 7: Cool and rest

Once baked, allow the cake to sit in the pan for 15 minutes to firm up slightly before moving it to a cooling rack. Let it cool for at least another 15 minutes before serving, though it’s equally delightful warm or at room temperature. A light dusting of icing sugar adds just the right finishing touch.

How to Serve Strawberry Cake (Really Easy Recipe) Recipe

Garnishes

For that extra touch of indulgence, serve your Strawberry Cake (Really Easy Recipe) Recipe with a generous dollop of softly whipped cream or a scoop of creamy vanilla ice cream if you’re serving warm. Fresh strawberry halves scattered on top bring an inviting, fresh-from-the-garden aesthetic that’s hard to resist. A light sprinkle of powdered sugar elevates the look and adds a gentle sweetness without overpowering the natural strawberry flavor.

Side Dishes

This strawberry cake pairs beautifully with light, refreshing sides to balance its sweetness. A crisp green salad with tangy lemon vinaigrette can be a surprising yet perfect companion if you want to make this a more substantial dessert course. For a cozy tea time, simple shortbread or buttery biscotti offer a wonderful crunch alongside your tender cake slice.

Creative Ways to Present

Want to wow your guests? Consider serving this cake layered with mascarpone or cream cheese frosting for an elegant touch. Alternatively, turn it into mini strawberry cakes by baking in muffin tins, then topping with a swirl of whipped cream and a single strawberry on each. For a rustic take, slice the cake thick and serve it as part of a dessert platter with fresh berries, nuts, and honey drizzles – all of which bring out different dimensions of its sweet, tangy layers.

Make Ahead and Storage

Storing Leftovers

This Strawberry Cake (Really Easy Recipe) Recipe keeps wonderfully fresh for up to five days when stored in an airtight container at room temperature in cooler climates or in the refrigerator if it’s warm where you live. The yogurt and oil keep the crumb moist and soft, so every slice tastes freshly baked.

Freezing

If you want to make this cake ahead of a big event, it freezes perfectly. Wrap the cooled cake tightly in cling film and then foil to protect against freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours. This makes it a fantastic option for busy days when you want homemade taste without last-minute prep.

Reheating

To bring your strawberry cake back to that freshly-baked warmth, simply microwave individual slices for 20 to 30 seconds or warm the whole cake in a low oven covered with foil. It’s delicious served slightly warm with cream or ice cream, recreating that comforting, fresh-from-the-oven feeling.

FAQs

Can I use frozen strawberries instead of fresh for the Strawberry Cake (Really Easy Recipe) Recipe?

Frozen strawberries will work in a pinch, but you’ll want to thaw and drain them well to avoid extra moisture making the cake soggy. The flavor might be a touch less bright but still delicious.

Is this cake suitable for gluten-free diets?

The recipe calls for plain flour, which contains gluten. However, you could try substituting a gluten-free flour blend of equal weight and add a little xanthan gum to help with structure, but results may vary.

Can I substitute the oil with butter in this cake?

Yes, melted butter can be used instead of oil for a richer flavor, but be aware that oil gives the cake a lighter, moister texture that butter may slightly change.

How do I know when the cake is fully baked?

The best test is inserting a skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. Avoid opening the oven door too often to keep the temperature steady.

Can I make mini cupcakes using this Strawberry Cake (Really Easy Recipe) Recipe?

Absolutely! Just reduce baking time to around 20–25 minutes and line a muffin tin. Keep an eye on them – they’re done when a toothpick comes out clean, and tops feel firm to the touch.

Final Thoughts

This Strawberry Cake (Really Easy Recipe) Recipe is the kind of sweet that brightens any day with its fresh fruitiness and tender crumb. Whether you need a quick dessert for family dinner or a special treat for visitors, it’s easy, forgiving, and full of love in every bite. Give it a try – I promise it will become one of your favorite go-to strawberry cakes too.