This old-fashioned strawberry cake is moist and easy to make. Fresh strawberries give it a light tang and a tender crumb. Below is a clear, from-scratch recipe to recreate this simple, satisfying cake.
Try another favorite: Eggless Marie Biscuit Cake.
About This Strawberry Cake
This old-fashioned strawberry cake is a moist, soft homemade vanilla cake topped with plenty of fresh strawberries. The berries add a sweet, slightly tangy flavor that balances the cake’s richness. You can arrange sliced strawberries on top or fold a few chopped berries into the batter for extra fruit throughout the cake.
I make this cake in summer when strawberries are at their best, but it also works well with frozen berries when fresh ones aren’t available.
Ingredients
Strawberries – Fresh strawberries are the star of this cake. If needed, frozen strawberries can be used in the batter (see notes in FAQs).
All-Purpose Flour – The base of the cake is all-purpose flour. You can substitute whole wheat or a gluten-free blend, but results will differ slightly.
Vanilla Extract – A good vanilla extract adds aroma and depth of flavor.
Lemon Zest – Lemon zest adds a subtle bright, tangy note; orange zest is a fine alternative.
Other Ingredients – Basic cake staples include baking powder, baking soda, eggs, neutral-flavored oil, melted unsalted butter, caster sugar, and milk. These combine to create a soft, moist cake that rises well.
How To Make Old-Fashioned Strawberry Cake
Preheat the oven to 350°F (180°C). Grease a 9-inch round pan with butter and line the base with parchment paper.
In a large bowl, whisk together 8 oz (2 cups) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 2 teaspoons lemon zest. Set aside.
In a separate bowl, whisk ½ cup neutral oil, ½ cup melted unsalted butter, and 7 oz (1 cup) caster sugar until the mixture turns pale.
Add 2 large eggs and whisk until combined.
Stir in ¾ cup milk and 1 teaspoon vanilla extract.
Fold the wet mixture into the dry ingredients using a spatula, mixing until just combined to avoid overworking the batter.
Pour the batter into the prepared pan and smooth the top.
Arrange sliced strawberries evenly over the batter. Bake on the middle rack for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake rest in the pan for 5 minutes. Transfer to a cooling rack and cool completely before slicing and serving.
Strawberry Cake FAQs
Replace eggs with buttermilk or a commercial egg replacer to keep the cake soft and moist. Flaxseed “eggs” (1 tbsp ground flax + 3 tbsp water per egg) work too, though they add a slightly coarser texture.
Use plant-based milk, increase neutral oil slightly in place of butter, and use flaxseed eggs or another egg substitute. Replace butter with a vegan alternative or more oil.
Yes for the batter: keep them frozen and toss with a little flour before folding in to prevent bleeding. For the topping, fresh strawberries are preferable—frozen berries will release juice as they thaw and can affect presentation.
Serving Suggestions
Serve this cake as a dessert for gatherings, a sweet addition to weekend brunch, or as an afternoon treat with coffee. It also makes a thoughtful homemade gift for holidays and special occasions.
Storage Suggestions
Store cut cake in the refrigerator for up to 5 days. Reheat single slices in the microwave for about 15 seconds before serving.
To freeze, wrap tightly in plastic wrap and freeze for 2–3 months. Thaw until softened, then warm gently in a low oven (about 120°C / 250°F) for 10–15 minutes or microwave briefly to serve.
Old Fashioned Strawberry Cake Recipe
Ingredients
- 8 oz (2 cups) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons lemon zest
- ½ cup vegetable oil
- ½ cup melted unsalted butter
- 7 oz (1 cup) castor sugar
- 2 large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch round pan and line the base with parchment paper.
- Whisk together flour, baking powder, baking soda, and lemon zest in a large bowl.
- In another bowl, whisk oil, melted butter, and caster sugar until pale.
- Add eggs and whisk until combined.
- Stir in milk and vanilla extract.
- Fold the wet ingredients into the dry with a spatula until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Arrange sliced strawberries over the batter. Bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Slice and serve.
Notes
Swap all-purpose flour for whole wheat for a heartier variation.
Nutrition
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