Strawberry Cake with Fresh Strawberry Sauce
This soft, moist strawberry cake is bursting with fresh berries and topped with a homemade strawberry sauce. Made with sour cream for richness and finished with a dusting of powdered sugar, it's perfect for spring gatherings, birthdays, or anytime you're craving something fruity and sweet.
Ingredients
For the Cake:
- 2 large eggs room temp
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 12 oz strawberries 6 oz diced, 6 oz halved
- 1 tsp powdered sugar for dusting optional
For the Sauce:
- 16 oz strawberries hulled and halved
- ¼ cup granulated sugar or to taste
Instructions
- Preheat oven to 375°F. Line a 9” springform pan with parchment and butter the sides.
- Dice 6 oz of strawberries and halve another 6 oz.
- Beat eggs and sugar for 5 mins until thick.
- Mix in sour cream, oil, and vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add to wet mixture in thirds.
- See full steps with tips & photos → https://mischacrossing.com/strawberry-cake-with-fresh-strawberry-sauce/
Notes
- For the best flavor and texture, use fresh, ripe strawberries.
- Cake can be made a day ahead—store covered at room temp; sauce should be refrigerated.
- You can substitute Greek yogurt for sour cream for a slightly tangier finish.
- The strawberry sauce also pairs well with pancakes, waffles, or ice cream.