Fresh Strawberry Cake (Easy One-Bowl Recipe)

If you love strawberries, this Fresh Strawberry Cake is an absolute must! 🍓 Soft, moist, and bursting with real strawberries, it’s a simple vanilla-based cake that celebrates the flavors of the season. Whether you’re baking for a special occasion, a casual tea-time treat, or just because strawberries are calling your name at the market, this cake never disappoints.

Made with yogurt and oil, it stays wonderfully moist for days, so you don’t have to rush to eat it all in one go. I especially love that this cake is not overly sweet, letting the natural flavor of the strawberries shine through. Plus, it’s made with everyday ingredients you probably already have in your kitchen, and it all comes together effortlessly in just one mixing bowl—all you need is a simple whisk!

What’s more, this recipe is flexible. It’s perfect for beginners and experienced bakers alike because it’s so forgiving, yet still yields a cake that looks and tastes like you spent hours in the kitchen.

In short, this easy one-bowl strawberry cake is the perfect way to celebrate the season and enjoy a sweet, homemade treat without any fuss. Trust me—once you try it, it’ll become a favorite you’ll return to again and again!

Ingredients for Strawberry Cake

Plain Flour: Use plain flour for a soft, tender cake. You can also use self-raising flour—just skip the baking powder if you do.

Strawberries: Choose ripe, sweet strawberries for the best flavor. Fold chopped strawberries into the batter and use halved strawberries to decorate the top.

Plain Yogurt: Full-fat yogurt works best, preferably Greek yogurt, to keep the cake moist and soft.

Oil: Any neutral-tasting oil, such as canola, rice bran, or vegetable oil, works perfectly.

Caster Sugar: Adds sweetness without overpowering the natural strawberry flavor.

Eggs: Large eggs at room temperature for even mixing and a fluffy texture.

Baking Powder: Helps the cake rise perfectly (skip if using self-raising flour).

Vanilla Essence: Use vanilla extract or vanilla paste for a rich, aromatic flavor.

Icing Sugar: Optional, for dusting the cooled cake to add a pretty finishing touch.

HOW TO MAKE STRAWBERRY CAKE

• Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, caster sugar, plain yogurt, oil, and vanilla essence until smooth and well combined. This creates a silky, flavorful base for your cake.

• Add the Dry Ingredients: Gently fold in the plain flour and baking powder (if using) into the wet mixture. Be careful not to overmix—some small lumps are okay. Overmixing can make the cake dense instead of soft and fluffy.

• Layer the Batter: Pour half of the batter into your prepared baking tin. Sprinkle the chopped strawberries evenly over the surface to ensure every bite has juicy strawberry bursts.

• Top the Cake: Pour the remaining batter over the chopped strawberries, smoothing it out gently. Arrange the halved strawberries on top for a beautiful, fresh presentation that bakes into the cake.

• Bake: Place the cake in a preheated oven (180°C / 350°F) and bake until a toothpick inserted in the center comes out clean, about 35–40 minutes.

• Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, dust with icing sugar if desired. Slice and enjoy your moist, flavorful fresh strawberry cake!

Baking Tips For Perfect Strawberry Cake

• Use Room Temperature Eggs: For a smoother batter and better rise, bring eggs to room temperature before mixing. A quick trick: place cold eggs in a bowl of warm (not hot) water for 5–7 minutes, then pat dry with paper towels.

• Avoid Over-Mixing: Once the flour is folded in, stop mixing. It’s okay if the batter is slightly lumpy—overmixing can make the cake dense instead of soft and fluffy.

• Measure Flour Accurately: Proper flour measurement is key for a tender cake. Spoon flour into your measuring cup, then level it off with a straight edge to avoid using too much.

Watch How to Make Easy Strawberry Cake

FAQS About Strawberry Cake

1. Can I store this strawberry cake for later?
Yes! This cake stays moist for 2–3 days at room temperature if kept in an airtight container. For longer storage, you can refrigerate for up to 5 days or freeze the cake for up to a month. When ready to eat, thaw at room temperature and dust with icing sugar for a fresh look.

2. Can I bake this strawberry cake in a loaf tin?
Absolutely! You can bake it in a loaf pan instead of a round tin. Reduce the baking time slightly and check with a skewer—it usually takes 35–40 minutes, depending on your oven. For inspiration, you might enjoy our Lemon Blueberry Loaf Cake recipe, which uses a similar one-bowl method for a moist and flavorful loaf.

3. Can I use frozen strawberries instead of fresh?
Frozen strawberries are not recommended for this recipe, as they release excess moisture and can make the batter too wet. For best results, always use ripe, fresh strawberries.

Other Recipes With Berries:

If you like baking with berries you will love this following recipes. Try them Out !

Mixed Berry Galette

Strawberry Muffins

Ultimate Blueberry Muffins

Cherry Pastry Pies

Strawberry Crumble

Lemon Blueberry Loaf Cake

Did you try Fresh Strawberry Cake or have any questions ? Leave a comment below to share your experience, tips, or any questions you have. Your feedback helps me improve my recipes. I love hearing from you !