Strawberry Cake with Fresh Strawberry Sauce – Moist & Easy

There’s something irresistibly nostalgic about the smell of a freshly baked strawberry cake.

This version is simple, buttery-soft, and bursting with juicy berries.

Paired with a quick strawberry sauce, this Strawberry Cake is light enough for brunch yet indulgent enough for dessert.

And the best part? You don’t need a mixer or any fancy ingredients to make it feel special.

Why You’ll Love This Recipe

Soft, tender crumb that melts in your mouth

Real strawberries inside and on top – no artificial flavors here!

Easy-to-make strawberry sauce to drizzle on every slice

Quick prep with simple pantry ingredients

Perfect for spring gatherings, brunch, or afternoon tea

What You’ll Need (Ingredient Highlights)

Fresh strawberries – the star of both the cake and the sauce

Sour cream – makes the crumb ultra-moist and tender

Eggs + sugar – whipped to add lightness to the base

All-purpose flour + baking powder – for structure and rise

Vanilla extract – to bring out the natural sweetness

Powdered sugar – optional, but adds a pretty finish on top

Pro Tips Before You Start

Dice and slice your strawberries separately – this gives texture inside and beauty on top

Don’t skip lining the pan with parchment – it makes cake release a breeze

Use room temperature eggs and sour cream for best batter consistency

Avoid overmixing the batter to keep it soft

Taste the sauce – adjust sugar depending on the sweetness of your berries

How to Make Strawberry Cake with Sauce (Step-by-Step)

Step 1 – Prep the Pan and Berries

Butter a 9″ springform pan and line the base with parchment.

Preheat the oven to 375°F.

Dice 6 oz of strawberries and slice another 6 oz in half (these will go inside and on top of the cake).

Step 2 – Make the Batter

In a large mixing bowl, use an electric mixer to beat 2 eggs and 1 cup of sugar for 5 minutes on high until pale and fluffy.

Add sour cream, oil, and vanilla extract. Mix on low just until combined.

Step 3 – Mix Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt together.

Add this to the wet ingredients 1/3 at a time, mixing gently after each addition until just combined. Don’t overmix.

Step 4 – Assemble the Cake

Pour half the batter into the prepared pan.

Scatter the diced strawberries over the top, then cover with remaining batter.

Gently press the halved strawberries (cut side down) into the surface of the cake.

Step 5 – Bake and Cool

Bake at 375°F for 45–55 minutes.

A toothpick inserted in the center should come out clean.

Let the cake rest in the pan for 15–20 minutes, then loosen the edges with a spatula and remove the springform ring.

Step 6 – Make Strawberry Sauce

While the cake is baking, blend 16 oz of halved strawberries with ¼ cup of sugar until smooth.

Taste and adjust sugar if needed.

Chill until ready to serve.

Step 7 – Serve and Enjoy

Dust the cooled cake with powdered sugar if desired.

Slice and drizzle generously with fresh strawberry sauce.

Enjoy warm or at room temperature.

What to Serve It With

A scoop of vanilla bean ice cream

Whipped cream or crème fraîche

Hot coffee or iced tea

Sparkling wine or a chilled rosé for brunch

A dollop of Greek yogurt for breakfast-style cake

Variations / Substitutions

Use raspberries or blueberries in place of strawberries

Add lemon zest to the batter for a citrusy note

Replace sour cream with Greek yogurt

Top with a cream cheese glaze instead of powdered sugar

Make it gluten-free using 1:1 GF flour blend

Storage & Leftovers

Room temperature: Store covered for up to 2 days

Refrigerator: Keep in an airtight container for up to 4 days

Freeze: Cake (without sauce) freezes well for 2 months

Reheat: Warm individual slices in the microwave for 15 seconds

Sauce: Store separately in the fridge for up to 5 days

FAQs

Can I make this cake in advance?
Yes, it actually tastes even better the next day as the flavors settle.

Can I use frozen strawberries?
Fresh works best, but you can use frozen berries for the sauce.

Just thaw and drain first.

Can I bake this in a regular cake pan?
A springform pan is recommended for easy removal, but you can use a 9” round pan lined with parchment on the bottom.

How do I know when the cake is done?
A toothpick inserted in the center should come out clean and the top should be golden brown.

Do I have to serve it with the sauce?
No, the cake is delicious on its own—but the sauce makes it extra special.

Can I double the recipe for a larger crowd?
Yes! Bake in a 9×13 pan and adjust bake time as needed (start checking at 40 minutes).

What if I want more berries in the cake?
You can increase the diced strawberries slightly, but avoid too much or it may affect the structure.

Final Thoughts

This Strawberry Cake with Fresh Strawberry Sauce is everything I love about simple baking—light, fresh, and full of flavor.

It’s a cake that doesn’t require layers or frosting to be show-stopping.

Whether you’re serving it at a spring brunch, a weekend picnic, or just because strawberries are in season, it’s guaranteed to be a hit.