Name: Easy Strawberry Cake with Strawberry Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar; 1 cup sour cream; 1/2 cup light olive oil; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 12 oz strawberries (hulled); 1 tsp powdered sugar (for dusting, optional); 16 oz strawberries (hulled and halved); 1/4 cup granulated sugar (or to taste)

Easy Strawberry Cake with Strawberry Sauce is the quintessential dessert for those moments when you crave pure, unadulterated joy in every bite. Imagin extracte a tender, moist cake, kissed with the delicate sweetness of fresh strawberries, crowned with a luscious, vibrant strawberry sauce that bursts with flavor. This isn’t just any dessert; it’s a celebration of simple, wholesome ingredients coming together to create something truly magical. We all love the comforting embrace of a perfectly baked cake, and when it’s infused with the bright, summery essence of strawberries, it’s an instant crowd-pleaser. What makes this particular Easy Strawberry Cake with Strawberry Sauce so special is its incredible simplicity without sacrificing an ounce of deliciousness. It’s the kind of recipe that makes you feel like a baking star, even if you’re a begin extractner. Prepare to fall in love with this delightful treat!

Easy Strawberry Cake with Strawberry Sauce

There’s something incredibly comforting and celebratory about a homemade cake, and when it’s bursting with the fresh, sweet flavor of strawberries, it’s pure bliss. This easy strawberry cake recipe is my go-to for a reason: it’s incredibly simple to make, yields a wonderfully moist and tender crum extractb, and is perfectly complemented by a vibrant, fresh strawberry sauce. You don’t need to be a seasoned baker to whip this up, and the results are always impressive. Whether you’re making it for a special occasion or just because you’re craving something delicious, this cake is sure to be a hit.

The beauty of this cake lies in its simplicity. We’re not fussing with complicated techniques or exotic ingredients. Instead, we rely on straightforward methods and the natural sweetness of fresh strawberries to create a truly delightful dessert. The sour cream in the batter is the secret to its incredible moisture, ensuring that every bite is tender and never dry. And the strawberry sauce? It’s just a few ingredients and a quick simmer, transforming those beautiful berries into a luscious, ruby-red topping that elevates the cake to a whole new level.

Let’s get baking!

Ingredients:

2 large eggs (room temperature)

1 cup granulated sugar

1 cup sour cream

1/2 cup light olive oil ( or vegetable oil)

1 tsp vanilla extract

2 cups all-purpose flour ((measured correctly))

2 tsp baking powder

1/4 tsp salt

12 oz strawberries (hulled)

1 tsp powdered sugar (for dusting, optional)

16 oz strawberries (hulled and halved)

1/4 cup granulated sugar (or to taste)

Cake Preparation:

Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or a 9-inch round cake pan. You can also line it with parchment paper for extra insurance against sticking. Making sure your pan is properly prepared will save you a lot of heartache later when it’s time to unmold the cake. And speaking of ingredients, ensure your eggs are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more evenly baked cake. If you forgot to take them out, you can quickly warm them by placing them in a bowl of warm water for about 5-10 minutes.

Wet Ingredients: In a large mixing bowl, cream together the 1 cup of granulated sugar and the 2 large eggs. Beat them until the mixture is pnon-alcoholic ale yellow and fluffy. This is a crucial step for incorporating air into the batter, which will contribute to the cake’s lightness. Next, gradually add the 1 cup of sour cream, 1/2 cup of light olive oil (or vegetable oil), and 1 teaspoon of vanilla extract. Mix until just combined and smooth. Don’t overmix at this stage; we just want everything to come together. The sour cream is your secret weapon for a super moist cake!

Dry Ingredients and Combine: In a separate medium bowl, whisk together the 2 cups of all-purpose flour (make sure you’ve measured it correctly by spooning it into the cup and leveling it off, rather than scooping directly from the bag – this prevents packing and ensures accuracy), 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Again, be careful not to overmix the batter once the flour is added, as this can develop the gluten too much and result in a tougher cake. A few small lumps are perfectly fine!

Adding the Strawberries: Gently fold in the 12 oz of hulled strawberries. You can chop them into bite-sized pieces if you prefer, or leave them whole for larger bursts of strawberry flavor. Be tender when folding them in; we don’t want to mash them too much, but rather distribute them evenly throughout the batter. This will create beautiful pockets of juicy sweetness in your cake.

Baking to Perfection: Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time can vary depending on your oven, so start checking around the 30-minute mark. Once baked, let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Letting it cool slightly in the pan helps it set and prevents it from breaking when you take it out.

Strawberry Sauce:

Sauce Preparation:

Simmering the Sauce: While the cake is cooling, prepare the strawberry sauce. In a medium saucepan, combine the 16 oz of hulled and halved strawberries with the 1/4 cup of granulated sugar (or more, to your taste, depending on the sweetness of your strawberries).

Cooking Down the Berries: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 10-15 minutes, or until the strawberries have softened and released their juices, and the sauce has thickened slightly. You can gently mash some of the strawberries with the back of your spoon to help create a smoother sauce, or leave them mostly whole for a chunkier texture. If you prefer a completely smooth sauce, you can carefully blend it with an immersion blender or in a regular blender once it has cooled slightly.

Cooling the Sauce: Once the sauce has reached your desired consistency, remove it from the heat and let it cool completely. As it cools, it will thicken even further. This sauce is delicious served warm or chilled.

Serving Your Masterpiece:

Once the cake is completely cool, dust it lightly with powdered sugar, if desired. Serve generous slices of the cake with a good drizzle of the cooled strawberry sauce. This cake is delightful on its own, but the vibrant strawberry sauce adds a burst of fresh flavor and a beautiful pop of color. Enjoy every single bite of this simple yet incredibly satisfying homemade treat!

Conclusion:

I hope you’ve enjoyed learning how to make this incredibly simple yet utterly delicious Easy Strawberry Cake with Strawberry Sauce! This recipe truly shines because it delivers a moist, tender cake bursting with fresh strawberry flavor without any complicated techniques. The vibrant, homemade strawberry sauce elevates it from a simple treat to something truly special, perfect for any occasion. Whether you’re a seasoned baker or just starting out, you’ll find success with this delightful dessert.

This cake is wonderfully versatile. It’s fantastic served simply as is, allowing the fresh strawberry goodness to take center stage. For an extra touch of indulgence, I love pairing it with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. Imagin extracte the delightful contrast of warm cake and cool cream!

Don’t be afraid to get creative! You can easily adapt this recipe by adding a hint of lemon zest to the cake batter for a bright, citrusy note, or even incorporating a few fresh berries directly into the batter for added texture and bursts of flavor. The possibilities are endless, and each variation is sure to be a crowd-pleaser.

I truly encourage you to give this Easy Strawberry Cake with Strawberry Sauce a try. It’s a guaranteed way to bring smiles and deliciousness to your table. Happy baking!

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh?

Absolutely! If using frozen strawberries for the cake, make sure to thaw them completely and drain off any excess liquid before adding them to the batter. For the sauce, frozen strawberries work wonderfully. Just simmer them a little longer until they break down.

How long will the cake and sauce last?

The cake will stay moist and delicious at room temperature for up to 2 days, or in the refrigerator for up to 4 days when stored in an airtight container. The strawberry sauce can be stored in the refrigerator for about a week.

Can I make this cake dairy-free?

Yes, you can! To make this recipe dairy-free, simply substitute the butter with a dairy-free alternative like vegan butter or coconut oil, and use a plant-based milk such as almond or soy milk. For the sauce, ensure you use dairy-free whipped cream or ice cream for serving.

Easy Strawberry Cake with Strawberry Sauce

A simple and delicious strawberry cake made from scratch, topped with a vibrant homemade strawberry sauce. Perfect for any occasion.

Prep Time
20 Minutes

Cook Time
35 Minutes

Total Time
55 Minutes

Servings
10 servings

Ingredients

2 large eggs (room temperature)
1 cup granulated sugar
1 cup sour cream
1/2 cup light olive oil
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
12 oz strawberries (hulled)
1 tsp powdered sugar (for dusting, optional)
16 oz strawberries (hulled and halved)
1/4 cup granulated sugar (or to taste)

Instructions

Step 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2
In a large bowl, whisk together the 2 large eggs and 1 cup granulated sugar until light and fluffy.
Step 3
Stir in the 1 cup sour cream, 1/2 cup light olive oil, and 1 tsp vanilla extract until well combined.
Step 4
In a separate bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 5
Gently fold in the 12 oz hulled strawberries into the batter.
Step 6
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
While the cake is baking, prepare the strawberry sauce. Combine the 16 oz hulled and halved strawberries with 1/4 cup granulated sugar in a saucepan.
Step 8
Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens, about 10-15 minutes. You can mash the strawberries with a fork for a smoother sauce.
Step 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, drizzle with the warm strawberry sauce. Dust with 1 tsp powdered sugar if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Easy Strawberry Cake Strawberry Sauce Recipe

Easy Strawberry Cake with Strawberry Sauce