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This one-bowl, no-mixer Fresh Strawberry Cake comes together quickly, has a tender, moist crumb and lots of fabulous fresh strawberries!
Do you have one recipe that you HAVE to make each year when the local strawberry season rolls around? This fabulous Fresh Strawberry Cake is always on my "must-make" list. Of course, it doesn't hurt a bit that it comes together in less than 15 minutes (hands-on time) and turns out pretty as a picture!
A delicious but fleeting season
At this time of year, I find myself buying a big bucket of strawberries quite frequently. It's just the two of us, for the most part, but the strawberry season passes so quickly that I want to enjoy them in every way possible. And as fast as I buy them we devour them, either on their own or with yogurt, in salads, bars, pizza (yes!), jam, galettes...
Is it blog-worthy?
You might be surprised to know that there are a LOT of recipes I make that never appear on the blog. I'm forever trying new things, but it's only a few that meet the standard of being "blog-worthy". That's definitely the highest accolade and we find ourselves describing many recipes as "good but just not blog-worthy".
But this cake... this Easy Fresh Strawberry Cake had us smitten with the first bite and we declared it immediately to be a "blog-worthy keeper"! Everyone we've served it to has gone crazy over the fabulous fresh strawberry flavor and moist, tender crumb.
I love that because this cake isn't overly sweet and it can be served for breakfast or brunch as well as making a lovely light dessert.
Ridiculously Easy
If you've been following the Café for a while now, you might be thinking that "Ridiculously Easy" is our mantra. And that is 100% correct! We have a large category of recipes that we've dubbed with this moniker and we've grown to love this simple manner of cooking as much as our readers do. You can read more about our RE recipes in this post but my condensed definition is: "Recipes that make you look like a kitchen rock star with minimal effort on your part."
This Fresh Strawberry Cake definitely fits the Ridiculously Easy bill with just one bowl and no mixer needed. We love how the simple ingredient list (eggs, sugar, oil, flour and buttermilk) allows the berries to shine and be the star of every bite.
Diced strawberries are studded throughout the cake while pretty halved berries on the top make a beautiful, rustic presentation.
No icing needed
No icing is necessary for this delicious strawberry cake, but I like to give it a sprinkle of powdered sugar for a delicious and pretty finishing touch.
Don't let this strawberry season pass without making this easy, amazing Ridiculously Easy Fresh Strawberry Cake. I think it will go on your "must-make" list too each spring when the sweet, delicious crimson berries show up!
Café Tips for making this Easy Fresh Strawberry Cake
- If your berries are a mixture of sizes, use the large berries for dicing and pick out the prettiest and most uniform size berries for the top. I like to use a medium-size strawberries for topping the cake.
- Make sure you have a fairly deep 9-inch cake pan for this recipe. An 8-inch is too small. I really like these OXO Good Grip Cake Pans. They're super sturdy, come out of the dishwasher beautifully and will last a lifetime (unless, of course, you're a crazy cook like I am; maybe just half of a lifetime in that case!).
- If you want to use powdered sugar on top of the cake, add it no more than an hour before serving. Otherwise, the powdered sugar tends to "melt" into the cake.
- Grease your pan well with baking spray. Baking spray is a mixture of flour and shortening, which keeps the cake from sticking in the pan better than a simple oil spray.
- This recipe also calls for lining the pan with parchment paper. This ensures that the cake releases from the pan without leaving any little chunks of cake stuck. I love these pre-cut parchment paper circles. They save lots of time and make baking cakes a little easier.
- Every oven is a little different so it's best to judge doneness with a toothpick or, even better, with an instant thermometer. The internal temperature of the cake when it's done should be 205-210˚F.
- This Easy Fresh Strawberry Cake makes a fabulous dessert, but it's not overly sweet, so it's also wonderful for breakfast and brunch and would make a delicious sweet treat for an afternoon tea. It's one of those any-time-of-the-day cakes!
- Leave the cake unadorned or sprinkle with a shower of powdered sugar. For a really pretty presentation circle the cake with some tiny fresh flowers and greenery. I cheated a little and found some wild blackberry bushes in bloom. I thought they looked a lot like strawberry blossoms so I used them around the perimeter of the cake for a fun and festive touch!
Thought for the day:
For I am the Lord your God
who takes hold of your right hand
and says to you, Do not fear;
I will help you.
Isaiah 41:13
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
The first bite of this amazingly delicious, super easy, Fresh Strawberry Cake will blow you away. And you can have this one-bowl, no-mixer dessert in the oven in less than 15 minutes!
- 2 large eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup mild-flavored oil sunflower, safflower, avocado, corn, vegetable, grapeseed or canola oils will all work
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 ¼ cup diced strawberries
- 8 medium whole strawberries
- powdered sugar for dusting optional, for dusting
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Preheat oven to 350˚Spray a 9-inch cake pan with baking spray. Rub with a paper towel to coat all of the surfaces and line the pan with a circle of parchment paper. Set the pan on a piece of foil and wrap it around the outside of the pan, leaving the top open (this will prevent the outside of the cake from getting too brown). Set aside.
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Set the diced strawberries on several thicknesses of paper towels.
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In a medium-large bowl, whisk together eggs and sugar for about 1 minute until sugar is well incorporated and the mixture is smooth and pale yellow.
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Add buttermilk, oil and vanilla, baking powder and salt. Whisk until smooth.
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Sprinkle the flour over the top and whisk just until the mixture is smooth and lumps have disappeared. Transfer half of the mixture to the prepared pan and spread to an even layer.
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Sprinkle the diced berries over the batter then add the remaining batter and smooth the surface. Top with berry halves (cut side down), evenly distributing over the surface and pressing them down just slightly into the batter.
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Bake for 45-55 minutes until cake springs back when lightly touched in the center and a toothpick comes out clean. Allow cake to cool for 10 minutes in the pan, then invert onto a plate and immediately invert again onto a cooling rack so that the strawberry side is up.
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Cool completely and then sprinkle with powdered sugar, if desired.
See Café Tips above in the post for additional instructions and more detailed tips.
Adapted from Natasha’s Kitchen
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Donna E says
Hi .. Getting ready to make the Easy Fresh Strawberry Cake. Curious if I can make it a day ahead? Will it get soggy or will it be fine.
Thank you so much!
P.S. Love the inspirational verses at the end of your recipes 🙂
Chris Scheuer says
Hi Donna, I think it would be fine although it's at its best the day it's made.
Mimi says
Do you think that this would work well with
Blackberries or Raspberries?
If so would volume of fruit remain the same?
Thank you for any help that you may provide!
Chris Scheuer says
Hi Mimi, I haven't tested this recipe with blackberries or raspberries so I can't say for sure. If I was going to try it, I would keep the volume the same.
Priscilla Rochin says
Hi Chris,
I've been meaning tor make this cake for some time and I will be this weekend.
I have a Fat Daddio cake pan, 9" round x 3" deep. I want to use my pan, thinking it would be really impressive to be a bit taller so was thinking to increase the ingredients by 1/2. I have heating pins to put in the center of the cake to help bake it and will wrap the outside in a "cake belt" to help it not brown too much on the sides. I love your recipes!
Sincerely,
Priscilla
Chris Scheuer says
Thanks, Pricilla!
Wanda Graham says
I just made the cake for Mother’s Day. Fantastic.
Chris Scheuer says
Thanks so much for sharing your results, Wanda!
Debra C York says
So disappointed that I am in the unsuccessful group. It sounds so good and I've had great success with so many of the recipes here. The only thing I'm wondering is if the brand of flour makes the difference? I used a supermarket brand (Aldi's). I've noticed in the Ridiculously Easy Biscuit recipe I need to add a little more flour, or perhaps my oven temperature is off. Undecided whether to give it another go.
Chris Scheuer says
Hi Debra, so sorry you had trouble with this. What kind of issues did you have? Perhaps we can trouble shoot for you.
Regarding your question, although I am a huge fan of Aldi and love their produce, cheese and so many other things they sell, I don't care for their flour. I have not had good success with it.
Debra says
After baking for over an hour the center was still raw, flavor on the outside edges was on the bland side. A side note, I love the Ridiculously Easy Buttermilk Biscuits, but the 2nd batch I tried was with Aldi flour, and it was a really wet dough, after this Strawberry Cake failed, the next time I made the biscuits I experimented with the biscuit recipe by just scooping the measuring cup into the flour, instead of the usual fluff and spoon into the cup method, the biscuit dough was much firmer and baked up beautifully. Which leads me to believe the Aldi flour is a lighter flour than the typical flour we use here like Gold Medal or PIllsbury.
Vicki S says
Great flavor, but I ran into the same problem as some others with the cake not baking all the way through. Going for some extra minutes now. Hopefully, the extra time will work because the outer part that is cooked tastes great.
Chris Scheuer says
Hi Vicki, thanks for leaving a review.
Every oven is a little different so it's best to judge with a toothpick or, even better, with an instant thermometer. The internal temperature of the cake when it's done should be 205-210˚F. Hope that helps!
Dee P says
I've pinned this for later; it looks lovely.
Also, sorry to sound like a prig, but I am horrified by your dish soap suggestion! What a waste of perfectly good food (and dishsoap!). Especially when so many in this country are food-insecure. Perhaps you meant to be light-hearted, but food waste is a serious issue.
Chris Scheuer says
Hope you enjoy the cake! Thanks for taking the time to share your thoughts.
I totally agree with you, Dee, regarding food waste. And that is why my first suggestion is to give it away and we do a LOT of that since I do a LOT of cooking and testing recipes.
At the same time, we try hard to eat a balanced diet and know that limiting our sugar and carb intake is wise and prudent. Sometimes that can mean that it's smarter to enjoy just a small portion and for the rest to go into the trash (again, if there's no one to practically give it to) than to cause blood pressure, heart, weight and other health issues.
Tamara says
I love baking including several of your recipes. Like most people weight control is a major problem for me and my husband, as it is for many people in North America.. So, I share my baking with several of my neighbours. I like to try it first and if acceptable, I spread it around. This way, my husband and I enjoy different treats and also show how much we appreciate our good neighbours around us by giving them baked goods.
I will be making and sharing the strawberry cake tomorrow!
Chris Scheuer says
Thanks, Tamara, I know your neighbors love it when you knock on their door!
Ellen says
RE: Cait's suggestion. My OB-Gyn, YEARS ago, told me he would order dessert, take a nice big bite, then dump salt on the rest so he wouldn't be tempted to eat more. A man of great discipline, if you ask me!
Chris Scheuer says
Haha! A brilliant idea although you're right, it would take a lot of discipline!! 😂🥰
Charlene says
My rhubarb is going crazy this year and am wondering if you have tried strawberry/rhubarb in this cake? Do you think that it would be too much? Thanks!
Chris Scheuer says
Hi Charlene, you could definitely sub some rhubarb for some of the strawberries. Or, as one reader mentioned below, serve it with a strawberry rhubarb sauce.
Rita says
Made this cake for Easter dessert. Served with whipped cream and some whole strawberries sliced in half for garnish. Got good reviews. Loved that it is not a sweet cake...you can enjoy anytime of day. I had a slice for breakfast with some strawberry rhubarb compote I made. 😋
Chris Scheuer says
Thanks, Rita!
Haya M says
I made the cake it was delicious thank you for the recipe.
Chris Scheuer says
I'm so glad, Haya!
Myrna says
Wow, I was looking for a quick recipe to use Strawberries and I picked a WINNER!! This cake is wonderful, it looks very pretty and is delicious. THANK YOU FOR THE RECIPE, actually all your recipes, so far all have been perfect!!
Chris Scheuer says
Thank you for your kind words, Myrna. I'm so happy you enjoyed the cake! 💕
shamas ahmed says
very delcious recipe i have a question are we used the butter cream as well as cheese cream both for frosting.????
Chris Scheuer says
Hi Shamas, yes, a little cream cheese adds a lovely tang to the icing!
Linda M Bator says
Chris, I followed your strawberry cake recipe. Even bought the cake pan you recommended. Your recipe recommend spraying twice, yet the instructions from OXO said "Do not use any type of oil sprays, including aerosols, and pump sprays." My rule is to follow a recipe but wasn't sure what to do in this case. I mainly sprayed the parchment, and the sides and the cake turned out okay, mainly looking like yours. What do you suggest long-term? Maybe not a big issue? Linda, Los Angeles
Chris Scheuer says
Hi Linda, Thanks for asking that question. There are probably other readers who are also wondering.
I know the instructions do say that but I always spray and I also put them in the dishwasher. I've had some of them for years now and they still look and perform wonderfully. I think sometimes manufacturers say stuff like that to protect themselves.
You could butter and flour the pan the old fashioned way but, as I said, I have had no problem with the spray.
I'm glad you had good results with this cake!
Usha says
Can I use margarine instead of oil. If so, what should the ratio be.
Chris Scheuer says
Hi Usha, I haven't tried this cake with margarine so I can't guarantee how the results will be.
Cecile says
Delicious!!! Made it this weekend...soft and moist. Will try it later on in the year with peaches too.
Chris Scheuer says
Thanks so much, Cecille! I love the idea of peaches!
Elizabeth says
I just made this cake for afternoon tea. I followed the directions exactly as written, used the right size pan and correct oven temperature but after 45 minutes, it was still not cooked. I baked for another 20 minutes and it looked done. I let it rest 10 minutes in the pan before transferring to a serving plate. When I cut it, the centre was raw and the batter ran out. My husband had a couple of bites of the cooked bit and said throw the rest away. I cannot understand what I did wrong as I am an experienced baker.
Chris Scheuer says
Hi Elizabeth, hmmm, not sure what the problem was. I've made this cake numerous times with great results and you can read other reviews who have had very successful results. It's hard to know what could have gone wrong without having been in the kitchen with you.
Karen says
Perhaps the oven thermostat is a little out and the temperature is lower than it actually says.
Megan says
I'm having the same problem as you. I timed mine for 45 minutes because my oven tends to run a little hot, but I keep adding 5 minutes on and checking it. It's been about 20 minutes extra for me and it's just now turning a slight golden on top but when I stick a toothpick inside it's raw. I dried the strawberries with a paper towel before putting them in the batter so they wouldn't add much more moisture or all sink to the bottom. It's still in the oven and I'll keep adding 5 minutes and checking it. I've never had this problem baking before, but I guess I'll see what happens.
Chris Scheuer says
Sorry you've had trouble with this cake recipe, Megan! That's really strange that it's taking that long.I'm wondering if your oven is off as lots of readers have made this cake without having this problem.
Peggy says
I am having the same problem with it being raw in the middle after the suggested time! I ended up baking it for almost an hour and 20 minutes. I think it might be done now but haven’t sliced it.
I live in a high altitude state and wonder if that could be the problem?
Sharon Grams says
I tried this recipe this morning and cooked at first for 45 minutes and tested it with a toothpick and it was literally raw also. So I thought maybe just another 10 minutes but it was the same. The cake was in and out of the oven a few times because even after 80 minutes it is still not fluffy. Looks great and the outside of it tastes great but I was so disappointed as it was Mother's Day. I was going to call to get my oven checked but have read a few reviews with the same problem. I am sure if it's not a convection oven the timing will be a lot different.
Chris Scheuer says
Hi Sharon, so sorry you had problems with this cake. So strange as I do not use convection. It's so hard to say what went wrong without having been right there in the kitchen with you but I will retest this recipe and try to trouble shoot why some have had great success and others not.
Jennifer @ Seasons and Suppers says
These are my favourite kinds of Summer bakes - simple and fruit-filled! This looks just perfect. Anxiously awaiting local strawberries here so I can try this one (soon 🙂
Laura | Tutti Dolci says
So beautiful, I love this cake for strawberry season!
Eloise Branden says
Hi Chris,
I received your email this morning and was moved to bake this cake - right away! Since I was reading the recipe on my phone, I was on the directions rather than on the ingredients, so didn’t realize that the salt and vanilla were missing. I discovered after I put half the batter in the pan! Rather than put the batter back in the bowl, I put half of the salt and vanilla in the pan and half in the bowl and mixed each separately, so we’ll see how this turns out. I see that someone else also commented on the ingredients missing from the directions. Baking is always an adventure. Since I didn’t have a large 9” pan as you recommend, I used my springform pan. It is now cooling. Hubby can’t wait to enjoy. I’d attach a photo, but don’t think there is a way to do that. Wanted to share my baking experience with you.
Chris Scheuer says
So sorry Eloise, that one slipped past me. The recipe is now corrected. Hope you enjoy the cake!
Eloise says
It was just delicious. Many thanks for the wonderful recipe!
Chris Scheuer says
Thanks so much, Eloise! So happy you enjoyed it!
Hope says
Making this today! Does it matter when the vanilla and salt are added?
Chris Scheuer says
Thanks, Hope! I appreciate you noticing that - I just amended the recipe to include that!
Linda Hamilton says
Hey Chris! You have helped make a decision for the dessert (8 friends from PBC )coming for a bar-que next weekend . I’ll use the powder sugar—- thought a dollop of fresh whipped cream would work , on top ...or vanilla ice cream on the side? ?... I just wanted something a little extra on it for dessert ... think one of these would work?—- LOVE the easy recipe which also looks ( & must taste)so delicious! Thinking of you & Scott up there in the beautiful Mts. of NC! ❤️
Chris Scheuer says
Hi Linda! So nice to hear from you! Hope you're doing well!
Yes, a dollop of cream is wonderful with this cake. You could even serve a few fresh berries on the side with some whipped cream, delish!
Karen Chartrand says
Can you use frozen berries?
Chris Scheuer says
Hi Karen, this is one cake recipe you’ll want to save until you have some fresh berries. Frozen would make the cake get mushy.
Nancy D Heyman says
Is the 1 1/4 ounces od diced strawberries the right measurement? Doesn't seem like many strawberries but maybe you just want a touch since you put cut ones on the top?
Chris Scheuer says
Hi Nancy, good question! It should be 1 1/4 cups. I will correct it as soon as I get home.
Ellen Shook says
This almost looks like a Victoria Sponge, only with the strawberries baked in. I am going to try this later today since I have some berries I was wondering what to do with. Do you think that Self-Rising flour would work if I leave out the baking powder? I have used it for most everthing else except fancy layer cakes with good results. When I use anything that calls for buttermilk, even with SR flour, I still add a good pinch of soda. Your thoughts?
Chris Scheuer says
HiI honestly haven’t worked a ton with self-rising flour so I don’t want to say for sure. Please let us know if you try it as other readers might have the same question.
Regarding the buttermilk question, you really don’t need the baking soda as baking powder has a bit of baking soda in it which reacts with the buttermilk. That being said, it probably wouldn’t hurt.
Hope you enjoy the cake!!
Ellen Shook says
I made the cake yesterday afternoon, and it is indeed delicious. I was surprised that it took so many diced strawberries to make 1 and 1/4 oz. I am guessing it was well over two cups. I was using my food scale which is accurate. The cake turned out very light, and I did use Self Rising flour plus 1/4 tsp of soda and added the called-for salt. My half berries that were put on top sank along with the rest of them, so I did not see them anymore after the cake was done. Rather than flipping it back, I just turned it out of the pan once it cooled a bit--since all the berries went to the bottom anyway, and that was fine. I sifted a generous amount of powdered sugar on it and served it with whipped creme. I have stored it in the fridge overnight since it has so many berries in it. I did post photos on Instagram and referenced your blog. I don't think I can put links to your blog in IG or at least I don't know how.
Ellen Shook says
Well, I guess I need my eyes examined! I thought I was adding 1 and 1/4 oz of berries, but it was 1 and 1/4 POUNDS! My food scale is an antique, and while it is accurate, it does help to read it correctly. Oops! We just ate some for lunch, and it is good, anyway.
Dayana says
Thank you for the recipe is amazing and fresh, since I didn't have powdered sugar I decorated with chocolate ganache.
Chris Scheuer says
Yum, that sounds wonderful!