Fluffy Strawberry Cake – Simple Summer Love from the Oven

This fluffy strawberry cake is the kind of easy homemade dessert that tastes like summer in every bite. The batter is soft, tender, and moist thanks to milk, sour cream or Greek yogurt, and a little vegetable oil. The fresh strawberries bake into the cake and create juicy, fruity pockets throughout.

I’ll explain every step in detail, as I would to someone baking for the very first time. You do not need special equipment or advanced baking skills. The most important things are simple: do not overmix the batter, dry the strawberries well, and bake the cake until the center is fully set.

Recipe Overview

Servings: about 8 slices
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: about 55 minutes
Oven Temperature: 180°C, top/bottom heat
Baking Pan: 20–22 cm round springform pan or small rectangular baking pan
Difficulty: Easy

Ingredients

• 2 medium eggs
• 130 g sugar
• 60 ml milk
• 60 g sour cream or Greek yogurt
• 60 g neutral vegetable oil, such as sunflower or rapeseed oil
• 1 tsp vanilla extract or 1 packet vanilla sugar
• 200 g all-purpose flour
• 8 g baking powder
• 200 g fresh strawberries, hulled and chopped
• Butter or oil for greasing the pan
• Optional: 1 tsp flour for coating the strawberries
• Optional: powdered sugar for serving

Preparation Before You Start

Preheat the oven to 180°C top/bottom heat. If you use fan-assisted heat, bake at 160°C.

Grease the baking pan well with butter or oil. I also recommend lining the bottom with baking paper. This makes it much easier to remove the cake after baking, especially because strawberries release some juice in the oven.

Wash the strawberries briefly under cold water, then dry them very well with kitchen paper. Remove the green tops only after washing. Strawberries absorb water quickly, and too much moisture can make the cake heavy or wet in the middle.

Cut the strawberries into small pieces. Large pieces are more likely to sink to the bottom, while smaller pieces spread more evenly through the batter.

Step-by-Step Instructions

1. Beat the eggs and sugar

Place the eggs and sugar in a large mixing bowl. Beat them with a whisk or hand mixer for about 2–3 minutes, until the mixture becomes lighter in color and slightly foamy.

You do not need to whip the eggs until stiff. The goal is simply to add a little air and dissolve some of the sugar. This helps the cake bake up soft and fluffy.

Chef’s Tip: If you are using only a hand whisk, whisk firmly and steadily. A well-mixed egg and sugar base gives the cake a finer, softer crumb.

2. Add the liquid ingredients

Add the milk, sour cream or Greek yogurt, vegetable oil, and vanilla. Mix until everything is smooth and evenly combined.

The sour cream or yogurt makes the cake tender and moist. The oil helps the cake stay soft even the next day.

Important: The ingredients should ideally be at room temperature. Very cold milk or yogurt can make the batter heavier and less smooth.

3. Mix in the flour and baking powder

In a separate bowl, combine the flour and baking powder. This helps the baking powder spread evenly through the batter, so the cake rises properly.

Add the flour mixture to the wet ingredients. Mix only until you no longer see dry flour.

Very important: Do not overmix. Once flour is added, the batter should be stirred as little as possible. Overmixing can make the cake dense instead of fluffy.

The finished batter should be creamy, soft, and slightly thick.

4. Fold in the strawberries

If your strawberries are very juicy, dust them with 1 tsp of flour before adding them to the batter. This helps them stay suspended in the cake instead of sinking to the bottom.

Add the strawberries to the batter and fold them in gently with a spatula or spoon. Move slowly and carefully so you do not crush the fruit.

My professional tip: Save 2–3 tablespoons of chopped strawberries and scatter them over the top of the batter before baking. This makes the finished cake look especially beautiful.

5. Transfer the batter to the pan

Pour the batter into the prepared baking pan. Smooth the top gently, but do not press the batter down.

Scatter the reserved strawberry pieces over the surface. Press them in only very lightly.

6. Bake the cake

Bake the strawberry cake in the preheated oven at 180°C top/bottom heat for about 35–40 minutes.

Do not open the oven door during the first 25 minutes. The cake needs this time to rise and set. If the oven is opened too early, the center may sink.

The cake is done when the top is golden and a wooden skewer inserted into the center comes out clean or with only a few moist crumbs. If raw batter sticks to the skewer, bake the cake for another 5 minutes and test again.

7. Let the cake cool

Remove the cake from the oven and let it rest in the pan for 10–15 minutes. Then carefully loosen it from the pan and allow it to cool completely.

Do not slice it too early. Right after baking, the crumb is still very delicate. As the cake cools, it becomes more stable and easier to cut neatly.

Before serving, dust with powdered sugar if desired.

Chef’s Best Tips

1. Dry the strawberries well

This is one of the most important steps. Wet strawberries add extra moisture to the batter. Always pat them dry thoroughly after washing.

2. Do not overmix the batter

Once the flour is added, mix only briefly. A smooth batter is good, but an overmixed batter becomes dense and less fluffy.

3. Cut the strawberries into small pieces

Small pieces distribute better and are less likely to sink. They also give you more fruit in every bite.

4. Do not skip the yogurt or sour cream

This ingredient gives the cake its soft, tender texture. Greek yogurt adds a slight freshness, while sour cream makes the crumb even more delicate.

5. Use the skewer test correctly

Always test the center of the cake because it takes the longest to bake. Moist strawberry juice on the skewer is normal, but raw batter means the cake needs more time.

6. Add lemon zest for extra flavor

A little finely grated lemon zest makes the strawberry flavor brighter and fresher.

Common Mistakes and How to Avoid Them

The cake is raw in the middle:
The baking time was too short, or the pan was too small. Bake for a few more minutes. If the top is getting too dark, cover it loosely with baking paper.

The strawberries sink to the bottom:
The pieces may have been too large or too juicy. Cut them smaller and dust them lightly with flour before folding them into the batter.

The cake is not fluffy:
The batter was probably mixed too long after adding the flour. Next time, stir only until the flour disappears.

The cake sticks to the pan:
Grease the pan well and line the bottom with baking paper.

Serving Suggestions

This strawberry cake tastes wonderful on its own, but it is also delicious with:

• Powdered sugar
• Whipped cream
• Greek yogurt
• Vanilla ice cream
• Extra fresh strawberries

Storage

The cake keeps well at room temperature for about 1 day. Because it contains fresh strawberries, I recommend storing it in the refrigerator after that.

Covered and refrigerated, it will stay fresh for about 2–3 days. Before serving, let it sit at room temperature for about 20 minutes so it becomes softer and more aromatic again.

Nutrition per Slice

Approximate values based on 8 slices:

• Calories: about 225 kcal
• Carbohydrates: about 33 g
• Protein: about 5 g
• Fat: about 8 g
• Sugar: about 18 g
• Fiber: about 1 g

Nutrition values may vary depending on the type of milk, yogurt or sour cream used, and the size of the slices.

FAQ

Can I use frozen strawberries?

Yes, but fresh strawberries are better for this cake. If using frozen strawberries, add them to the batter while still frozen and increase the baking time by about 5–10 minutes. Do not thaw them first, or the batter may become too wet.

Can I use Greek yogurt instead of sour cream?

Yes. Greek yogurt works very well. It gives the cake a slightly fresher taste, while sour cream makes it a little richer and more tender.

What baking pan should I use?

A 20–22 cm round springform pan is ideal. If you use a larger pan, the cake will be flatter and may bake faster.

Can I use less sugar?

Yes, you can reduce the sugar to about 100 g. The cake will be less sweet but still delicious. If your strawberries are tart, I do not recommend reducing the sugar too much.

Why is oil used instead of butter?

Oil makes the cake especially moist and keeps it soft for longer. Butter gives more flavor, but oil creates a more tender texture.

Can I bake this cake one day ahead?

Yes. The cake stays moist the next day. Store it covered in the refrigerator and let it come to room temperature before serving.