Strawberry Cake with Strawberry Sauce

Nothing says early summer like fresh picked strawberries. This simple cake is the perfect use for them. Easy to make, it pairs a light vanilla cake with chunks of delectable strawberries. Top it with a strawberry puree this cake screams summer like no other.

strawberries in white bowl

So I made this cake twice this week. That’s how good it is. The first time was for a belated Mother’s Day celebration for my mom. And the second was after my son brought home fresh picked strawberries. Other than eating them right out of the container, which of course we did too, the other thing I knew I wanted to do with them? Make this cake a second time.

Slice of strawberry cake on plate with sauce

Look how pretty. This cake tastes as good as it looks. No lack of flavor here. I know sometimes, since strawberries can be a bit watery when used in baking, the flavors can be a bit lackluster. But here the combination of a big chunks in the cake plus a strawberry sauces means the strawberry flavor shines through.

What I love about this cake too? It has a lightness to it that makes for a great summer dessert. No feeling overly full on a hot humid day with this cake. Neither the cake nor the sauce are too sweet or too heavy.

Piece of strawberry cake

Another thing that makes this strawberry cake and the sauce so great for summer is that they’re so easy to make. This cake can be thrown together in 20 minutes.

Eggs and sugar in bowl

First, beat together eggs and sugar on high speed until the mixture gets pale in color and creamy. It usually takes about five minutes so during that time I cut up the strawberries I need for the cake and for the sauce.

Close up of cut strawberries

Is there anything more tempting than fresh cut ripe strawberries? I can’t think of much.

Eggs and sugar beaten in bowl

By the time there strawberries are cut the eggs and sugar are likely done mixing. See? So pretty already. Next, add in sour cream, vanilla and mix to incorporate.

Batter with vanilla specks in mixing bowl

I like to use vanilla paste because it give you spec of vanilla bean in the batter. There’s something I love about that look but vanilla extract works just as well.

Next you’ll add flour, baking powder and salt to the batter and mix to incorporate.

Half the batter goes in a prepared pan and half the strawberries go on top.

Strawberries and batter in pan

Repeat with the remaining batter and strawberries and it’s ready for the oven.

Strawberries and batter in pan

While the cake is baking, make the sauce. Strawberries, lemon juice and sugar into the blender.

Strawberries and sugar in blender

. . . And, you’re all done.

Strawberry puree in bowl

So pretty too, right? And it took no time at all.

Strawberry cake with powered sugar

When the cake is done cook let it cool until just warm and dust with powdered sugar. Et voila. A mouth-watering cake that you won’t break a sweat making even in the summer heat.

Piece of strawberry cake on fork

Without the puree the cake’s sweetest is mild. I could even see justifying a piece for breakfast. When you think about it after all cake like this without frosting is pretty similar to a muffin or a quick bread. Or so I tell myself . . .

Slice of strawberry cake with fork

But add some sauce (or a lot as my kids did) and it’s a dessert that’s strawberry heaven.

Slice of strawberry cake on plate with sauce

Strawberry Cake with Strawberry Sauce

  • Author: closeenoughcook
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 cake


Nothing says early summer like fresh picked strawberries. This simple cake is the perfect way to kickstart your summer. Easy to make, it pairs a light vanilla cake with chunks of delectable strawberries. Top it with a strawberry puree and this cake screams summer like no other.

Adapted from Natasha’s Kitchen 


Strawberry Cake:
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla (extract or paste)
2 cups all-purpose flour
2 tsp baking powder
1/4 salt
16 ounces strawberries, quartered
Powdered sugar for dusting (optional)
Strawberry Sauce:
12 ounces strawberries, quartered
1 tsp lemon juice (preferably fresh)
1/4 cup sugar


Strawberry Cake: 

  1. Preheat oven to 375 degrees. Butter a 9-inch springform pan* and line the bottom with parchment paper. 
  2. Beat together eggs and sugar at high speed until mixture is light in color and thickened (approx. 5 minutes). 
  3. Add sour cream, oil and vanilla to mixture and beat until combined. 
  4. In a separate small bowl, mix together flour, baking powder and salt. 
  5. Add flour mixture to batter 1/3 at a time, mixing between additions on low speed just until incorporated. Repeat until flour is fully incorporated. 
  6. Pour half of the batter into springform pan.  Top with half the strawberries.
  7. Carefully spread remaining batter over the strawberries.  
  8. Top with remaining strawberries with cut side down, pushing berries lightly into batter. 
  9. Bake until top is golden brown and toothpick inserted in the center of the cake comes out clean (approx. 45-50 minutes). 
  10. Allow cake to cool for approx. 15-20 minutes before removing springform ring.* 
  11. Dust cake with powdered sugar and top with strawberry sauce (see below) if desired.  Serve cake warm or at room temperature. 

Strawberry Sauce: 

  1. While cake is baking, place strawberries, sugar and lemon juice in a blender.  Puree at high speed until smooth.  

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