If you have a soft spot for all things strawberry and crave a dessert that’s both luscious and approachable, then this Easy Strawberry Cake with Strawberry Sauce Recipe is about to become your new best friend in the kitchen. It combines a tender, moist cake bursting with fresh strawberry flavor and a vibrant homemade strawberry sauce that elevates every bite. Whether you’re serving it for a casual family gathering or impressing guests at a springtime brunch, this recipe delivers joy in every slice with ingredients you likely already have on hand. Let’s dive in and discover just how simple and rewarding making this delightful strawberry cake can be!
Ingredients You’ll Need
The magic of this Easy Strawberry Cake with Strawberry Sauce Recipe lies in its beautifully balanced, straightforward ingredients. Each one brings something special to the table: moistness, fluffiness, a touch of sweet tang, or that unmistakable fresh strawberry brightness that steals the show.
- 2 large eggs (room temperature): They provide structure and richness to create a tender crumb.
- 1 cup granulated sugar: Adds just the right amount of sweetness to complement the strawberries.
- 1 cup sour cream: Imparts moisture and a subtle tang that enhances the overall flavor.
- 1/2 cup light olive oil (or vegetable oil): Keeps the cake incredibly moist without overpowering the taste.
- 1 tsp vanilla extract: A classic aromatic that rounds out the cake’s flavor profile.
- 2 cups all-purpose flour (measured correctly): The foundation of the cake’s delicate yet sturdy texture.
- 2 tsp baking powder: Ensures your cake rises beautifully and stays light.
- 1/4 tsp salt: Balances the sweetness and enhances every flavor note.
- 12 oz strawberries (hulled): Fresh, pure strawberry goodness folded into the batter for bursts of juicy flavor.
- 1 tsp powdered sugar (for dusting, optional): Adds a charming finishing touch that’s as pretty as it is tasty.
- 16 oz strawberries (hulled and halved): For the luscious strawberry sauce to pour over each slice.
- 1/4 cup granulated sugar (or to taste): Sweetens the sauce perfectly without losing that fresh fruit brightness.
How to Make Easy Strawberry Cake with Strawberry Sauce Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. In a large bowl, beat the eggs and 1 cup sugar together until the mixture is light and fluffy—this aeration is what makes the cake wonderfully tender. Next, stir in the sour cream, oil, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined. The key is not to overmix; you want the batter to stay light. Finally, fold in the 12 ounces of hulled strawberries carefully, so their juices don’t tint the batter too heavily but still evenly distribute those juicy pops of flavor.
Step 2: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Place the pan in the oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. The smell of fresh strawberries and vanilla filling your kitchen will make the wait delightful. Once out of the oven, let the cake cool completely in the pan, then remove it carefully and transfer to a serving plate.
Step 3: Make the Strawberry Sauce
While the cake is cooling, it’s time to prepare that irresistible strawberry sauce. Combine the halved 16 ounces of strawberries with 1/4 cup sugar in a medium saucepan over medium heat. Gently simmer, stirring occasionally, until the strawberries have broken down and the sauce thickens slightly—about 10 to 15 minutes. For a smoother sauce, you can mash the fruit with a spoon or pulse briefly in a blender. Let the sauce cool to room temperature or slightly warm before serving, so it enhances the cake without melting it.
How to Serve Easy Strawberry Cake with Strawberry Sauce Recipe
Garnishes
Adding a light dusting of powdered sugar over the top of the cake is a simple but elegant touch that makes your dessert look irresistible. Fresh whole strawberries or sliced strawberries arranged on the side bring an inviting, fresh look. For an extra hint of indulgence, add a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside each slice.
Side Dishes
This Easy Strawberry Cake with Strawberry Sauce Recipe pairs beautifully with a crisp green salad or a light, fruity beverage like sparkling lemonade or rosé wine. The freshness and brightness of these sides balance the sweetness and make the dessert feel like the perfect finale to any meal.
Creative Ways to Present
Consider serving the cake as mini layers with strawberry sauce and cream between each tier for a charming presentation. Alternatively, transform the cake into elegant trifles by layering pieces with strawberry sauce and cream in individual glasses. For a festive touch, drizzle some of the strawberry sauce artistically on the serving plate to create a restaurant-style dessert experience at home.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Strawberry Cake with Strawberry Sauce Recipe keeps best stored in an airtight container in the refrigerator for up to 3 days. This helps maintain the cake’s moist texture and keeps the strawberry sauce fresh and vibrant.
Freezing
You can freeze the cake (without sauce) after it cools completely by wrapping it tightly in plastic wrap and then aluminum foil. It will last in the freezer for up to 2 months. Thaw overnight in the fridge before serving. It’s best to prepare the strawberry sauce fresh each time for maximum flavor and freshness.
Reheating
To enjoy the cake warm, gently reheat individual slices in the microwave for about 20 seconds. Avoid overheating to keep the cake tender. Add freshly warmed strawberry sauce on top right before serving to bring out that freshly made feel.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries offer the best flavor and texture, frozen strawberries can be used, especially for the sauce. Just be sure to thaw and drain them well to avoid excess liquid in the batter or sauce.
Why does the recipe use sour cream instead of yogurt?
Sour cream gives the cake a subtle tang and helps keep it extra moist without altering the flavor too much. You could substitute plain yogurt, but the texture might be slightly different—sour cream creates a richer crumb.
Is it possible to make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking mix that measures cup-for-cup. Make sure your baking powder is gluten-free too. The cake might be a little more delicate but just as delicious.
Can I prepare the strawberry sauce ahead of time?
Absolutely! The strawberry sauce can be made up to 2 days in advance and stored in the refrigerator. Just warm it gently before serving to revive its luscious texture.
How do I prevent the strawberries from sinking to the bottom of the cake?
Coating the hulled strawberries in a little flour before folding them into the batter helps suspend them evenly. Also, gently fold to avoid releasing too much juice that might affect the batter’s structure.
Final Thoughts
Now that you’ve got this Easy Strawberry Cake with Strawberry Sauce Recipe tucked into your dessert arsenal, get ready for endless compliments and requests for seconds. It’s a dessert that packs vibrant strawberry flavor, a moist and tender crumb, and a homemade sauce that feels like a special treat straight from your garden to your plate. Whether you’re a seasoned baker or trying this kind of cake for the first time, it’s guaranteed to brighten any occasion with its simple elegance. Happy baking, friends!
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Easy Strawberry Cake with Strawberry Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices (9-inch cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Strawberry Cake with Strawberry Sauce is a delightful, moist dessert perfect for any occasion. Made with fresh strawberries both inside the cake and as a luscious sauce, this recipe combines the sweetness of ripe berries with a tender, fluffy cake. The addition of sour cream and light olive oil ensures a rich texture, while the strawberry sauce adds a fresh, fruity topping that enhances the overall flavor.
Ingredients
Cake 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)
Strawberry Sauce Ingredients
- 16 oz strawberries (hulled and halved)
- 1/4 cup granulated sugar (or to taste)
Optional
- 1 tsp powdered sugar (for dusting)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and set aside.
- Mix wet ingredients: In a large bowl, beat the 2 large eggs with 1 cup granulated sugar until light and fluffy. Add 1 cup sour cream, 1/2 cup light olive oil, and 1 tsp vanilla extract, mixing well to combine.
- Sift and combine dry ingredients: In a separate bowl, sift together the 2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in strawberries: Chop 12 oz hulled strawberries into small pieces and gently fold them into the batter, distributing evenly.
- Bake the cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Prepare strawberry sauce: While the cake bakes, combine 16 oz hulled and halved strawberries with 1/4 cup granulated sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens slightly, about 10-15 minutes. Remove from heat and let cool.
- Cool and finish: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with 1 tsp powdered sugar if desired.
- Serve: Slice the cake into 10 pieces and serve with the homemade strawberry sauce poured on top or on the side.
Notes
- For best results, use ripe and fresh strawberries.
- Room temperature eggs help create a lighter batter.
- Sour cream adds moisture and a tender crumb; do not substitute with yogurt unless it’s thick and full fat.
- You can substitute light olive oil with a neutral vegetable oil if preferred.
- The strawberry sauce can be made ahead and refrigerated for up to 3 days.
- Dusting with powdered sugar is optional but adds a nice finishing touch.
- If you prefer a stronger strawberry flavor in the cake, slightly increase the amount of strawberries inside the batter.
