Loaded with fresh strawberries for natural sweetness
Soft, buttery texture with a tender crumb
Great for brunch, dessert, or snacking
Uses everyday ingredients you likely already have
Easy enough for beginner bakers
Perfect balance of sweet and fruity flavors
Delicious served plain or topped with whipped cream
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries
All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Milk
Vegetable oil or melted butter
Vanilla extract
Lemon zest (optional)
Powdered sugar for dusting (optional)
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch cake pan with parchment paper.
Wash, hull, and slice the fresh strawberries. Pat them dry with paper towels to remove excess moisture.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, whisk the eggs and sugar until smooth and slightly pale.
Add the milk, oil or melted butter, vanilla extract, and lemon zest if using. Stir until combined.
Gradually add the dry ingredients into the wet ingredients and mix gently until no dry streaks remain. Avoid overmixing.
Fold in most of the strawberries, reserving a handful for topping.
Pour the batter into the prepared cake pan and spread evenly. Arrange the reserved strawberries on top.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving if desired.
Servings and timing
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
Add white chocolate chips for extra sweetness
Replace strawberries with blueberries, raspberries, or peaches
Stir in chopped nuts for added crunch
Add a light cinnamon flavor for warmth
Use Greek yogurt or sour cream for an even richer texture
Top with cream cheese frosting for a dessert-style cake
Make it citrusy with orange zest instead of lemon
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Because of the fresh fruit, refrigeration helps maintain freshness longer.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
For reheating, warm slices in the microwave for 10–15 seconds to restore softness.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well first to prevent excess moisture in the batter.
Do I need a mixer for this recipe?
No, this recipe is designed to be made entirely by hand using bowls and a whisk or spoon.
Why is my strawberry cake dense?
Overmixing the batter or adding overly wet strawberries can make the cake dense.
Can I make this cake ahead of time?
Yes, the cake tastes great the next day once the flavors have settled.
What type of pan works best?
An 8-inch or 9-inch round cake pan works best for even baking.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, though it may affect texture and sweetness.
How do I keep strawberries from sinking?
Pat the strawberries dry and lightly coat them in flour before folding them into the batter.
Can I make this cake gluten-free?
Yes, use a good-quality 1-to-1 gluten-free flour blend.
What can I serve with strawberry cake?
Whipped cream, vanilla ice cream, or fresh berries pair wonderfully with this cake.
How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Conclusion
Easy Strawberry Cake with Fresh Strawberries is a simple homemade dessert that highlights the natural sweetness and freshness of ripe berries. With no mixer required and minimal prep time, it’s an ideal recipe for casual baking days or special occasions alike. Soft, fruity, and wonderfully moist, this cake is sure to become a favorite whenever strawberries are in season.
Easy Strawberry Cake with Fresh Strawberries is a soft, moist no-mixer dessert made with simple pantry ingredients and juicy fresh berries. Perfect for spring, summer, brunch, or an easy homemade fruit cake.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 teaspoon lemon zest, optional
1 1/2 cups fresh strawberries, hulled and sliced
1 tablespoon flour, for coating strawberries, optional
Powdered sugar, for dusting, optional
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch cake pan with parchment paper.
Wash, hull, slice, and pat dry the strawberries. Lightly toss with 1 tablespoon flour if desired.
In a large bowl, whisk flour, baking powder, and salt.
In another bowl, whisk eggs and sugar until smooth and slightly pale.
Add milk, oil or melted butter, vanilla, and lemon zest. Stir until combined.
Add dry ingredients to wet ingredients and mix gently until just combined.
Fold in most of the strawberries, reserving some for the top.
Pour batter into the pan and spread evenly. Arrange remaining strawberries on top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving, if desired.
Notes
Pat strawberries dry to avoid excess moisture. Do not overmix the batter, or the cake may become dense. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freeze slices for up to 2 months.
