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

Scale

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)

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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.