This deliciously moist strawberry cake is literally bursting with flavour – fresh strawberries and a hint of lemon. Probably one of the easiest cakes you’ll ever make, it’s one of our favourite summer desserts, perfect for entertaining, and irresistibly moreish!

The sauce is an optional extra, but it’s simple to prepare and tastes amazing. (IF you have any left over, it’s also delightful drizzled over vanilla ice cream, pancakes, cheesecake and other desserts.)

Strawberry cake recipe

 
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 10 – 12 slices
 
Storage: The cake should keep well for about 5 days. In warm weather, store it in the fridge, but serve at room temperature. Freezes well.
 
Equipment:
23cm (9″) cake baking tin
Large mixing bowl
Electric hand mixer (for best results)
 

Ingredients

500g strawberries, hulled
2 large eggs (at room temperature)
200g caster sugar
225ml sour cream (or plain Greek yoghurt)
110 ml vegetable oil
1 tbsp grated lemon zest (from about 1 lemon)
1 tsp vanilla extract (or vanilla bean paste)
280g plain flour
3 tsp baking powder
1/4 tsp salt
1 tsp icing sugar for dusting

Method

1. Preheat oven to 200°C (180°C fan).
2. Grease a 23cm (9″) cake tin and line the bottom with baking parchment.
3. Prepare the strawberries: roughly chop about 1/3 of the of strawberries (170g), which will go inside the cake.  
   Cut the remaining strawberries in half, for topping the cake. 
   

 

4. In a large mixing bowl, using an electric hand mixer on high speed, beat together the eggs and caster sugar until the mixture is thick and light in colour (about 5 minutes). You can whip this by hand if you don’t have a mixer. 
   

 

5. Add the sour cream/yoghurt, oil, lemon zest and vanilla. Beat on a low speed until well combined.
6. In a separate bowl, mix together the flour, baking powder and salt.
7. With the mixer on a low speed, add the flour mixture to the cake batter a little at a time, continuing just until it is well combined. Don’t over-mix or the cake will become heavy.
8. Pour half the cake mixture into your prepared baking tin. Scatter over the chopped strawberries. 
   

 

9. Spread remaining mixture over the top, smooth the surface, then top with halved strawberries (cut side down), gently pressing them into the mixture. 
   

 

10. Bake for about 50 minutes, or until a skewer inserted into centre comes out clean.
11. Leave to stand 15 minutes in the baking tin.
12. Run a knife around the cake to loosen it from the tin, then transfer to a serving dish. Enjoy slightly warm or at room temperature. Dust with icing sugar just before serving.

Strawberry sauce recipe

 
Prep Time:  5 minutes
Cook Time:  15 minutes
 
While the cake is baking, make the sauce.
 
Tip: Prepare ahead: You can make this strawberry sauce up to 3 days in advance. Cover and refrigerate until ready to use.

Ingredients

450g strawberries, hulled
60g caster sugar
1 tbsp lemon juice (from 1/2 lemon)
1 tsp vanilla extract (or vanilla bean paste)

Method

1. Cut the strawberries into thick slices.
2. In a saucepan, combine strawberries, sugar, lemon juice and vanilla. 
   

 

3. Place over medium heat and bring to a boil. Then turn down the heat and simmer for about 15 minutes, stirring occasionally.  
   

 

4. Allow to cool and serve at room temperature.

Tip: If you prefer a smooth sauce, just blend it once cooked.

To serve

Serve the strawberry cake slices with a generous drizzle of strawberry sauce and a dollop of whipped cream or scoop of vanilla ice cream. Add a couple of extra strawberries for decoration. It’s Summer on a plate!

More simple cake recipes

Raspberry & White Chocolate Drizzle Loaf Cakes

Peanut Butter & Raspberry Brownies

Summer cake recipes – BBC Good Food