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Fresh Strawberry Cake
Caroline

Fresh Strawberry Cake

This fresh strawberry cake is soft, moist, and bursting with real strawberry flavor. Made with both diced strawberries and puree, it’s the perfect spring or summer dessert topped with cream cheese frosting or whipped cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1/2 cup (120 ml) sour cream or Greek yogurt
  • 1/2 cup (120 ml) milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups (250 g) diced strawberries
  • 1/2 cup (120 g) strawberry puree

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • electric mixer or stand mixer
  • whisk
  • Rubber spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla and mix well.
  4. Mix in sour cream and vegetable oil until smooth.
  5. Add the dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in diced strawberries and strawberry puree.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cake cool completely before frosting or topping with whipped cream.

Notes

  • Fresh, ripe strawberries yield the best flavor.
  • Yogurt can be substituted for sour cream without altering texture.
  • For a lighter dessert, top with whipped cream instead of heavy buttercream.