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Strawberry Cake (really easy cake recipe)
4.8 from 190 votes

Strawberry Cake (really easy cake recipe)

The Strawberry Cake is a moist and tender dessert featuring fresh strawberries folded into a lemony yogurt cake batter. It combines diced strawberries within the cake and halved strawberries arranged on top, baked at a relatively high temperature to account for the fruit's moisture. The crumb stays soft and moist thanks to oil and yogurt, complemented by a light dusting of icing sugar and optional whipped cream or ice cream.

Prep Time
15 mins
Cook Time
50 mins
Servings: 10 - 12 slices
Calories: 271 kcal
Course: Cake
Cuisine: American

Ingredients

Strawberries
  • 500g / 1 lb strawberries , hulled (ie tops removed)
WET:
  • 1 cup sugar , caster/superfine best but granulated ok too
  • 1/2 cup neutral cooking oil canola or vegetable oil, generic cooking oil
  • 2 egg large (~50g/1.75 oz each
  • 1 tbsp lemon rind grated
  • 1/4 cup lemon juice (1 large lemon)
  • 1 cup PLAIN yogurt unsweetened (Greek or just plain
  • 1 tsp vanilla extract (or essence)
DRY:
  • 2 1/4 cups flour , plain/all purpose
  • 4 tsp baking powder (or 1 1/4 tsp baking soda)
  • Pinch salt
SERVING:
  • Whipped Cream
  • strawberry extra
  • icing sugar for dusting, aka powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 200°C/390°F (180°C fan).
  2. Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
Strawberries:
  1. For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
  2. Topping: Cut the remaining strawberries in half.
Cake:
  1. Place Wet ingredients in a bowl and whisk well for 1 minute.
  2. Add Dry ingredients then whisk well until lump free.
  3. Pour half into cake pan, smooth surface. Scatter over diced strawberries.
  4. Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
  5. Bake 50 minutes or until skewer inserted into centre comes out clean. (Note 1) If you need to cook longer, cover with foil if it starts getting too golden.
  6. Stand 15 minutes in the cake pan before turning out onto cooling rack.
  7. Cool 15 minutes+ before serving warm or at room temp. Dust with icing sugar, and serve with cream or if serving warm, ice cream!

Notes

  • The baking temperature is higher than usual to accommodate the moisture from strawberries and ensure set crumb.
  • Oven strength affects bake time; weaker ovens need longer and may produce a more moist interior.
  • Different cup and tablespoon measures in countries do not significantly affect this recipe’s outcome.
  • Removes the need for complex precise measurements due to forgiving batter; can mix cup sizes with consistent results.
  • The cake stays moist for up to 5 days refrigerated, or can be frozen successfully.
  • Serve with icing sugar dusting and whipped cream or ice cream for extra indulgence.

Nutrition Information

Calories 271cal (14%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 30mg (10%) Sodium 22mg (1%) Potassium 304mg (6%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 65IU (1%) Vitamin C 27mg (30%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 - 12 slices

Amount Per Serving

Calories 271

% Daily Value*

Calories 271cal 14%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 30mg 10%
Sodium 22mg 1%
Potassium 304mg 6%
Fiber 2g 8%
Sugar 20g 40%
Vitamin A 65IU 1%
Vitamin C 27mg 30%
Calcium 111mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.