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    Easy Strawberry Cake

    If you have some strawberries lying around and you want to make an easy cake that’s great for afternoon tea, then this strawberry cake is it! A soft tender cake, topped with strawberries, a crunchy streusel (sometimes called a crumble) and sliced almonds – YUM!

    strawberry cake

    How to Make Strawberry Cake

    This cake comes together really quickly, which makes it great for when you want to whip up a nice treat without the fuss!

    Begin by preheating oven to 170 °C (340°F) with the fan on (see note 1 on recipe card below if you don’t have a fan function) and grease or line an 8×3 inch round cake tin.

    Next, remove the tops of the strawberries (green leaves) and slice the strawberries in half lengthwise. Set aside for now.

    strawberry cake

    Streusel Topping (Crumble)

    Combine sugar, flour and cinnamon in a bowl and mix until well combined.

    Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 2 on recipe card below if it doesn’t). Set aside for now.

    strawberry cake

    Cake Batter

    In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk, mix until well combined. Set aside for now.

    In a large bowl add in your sugar, melted butter, vegetable oil, sour cream, vanilla and eggs. Using a whisk, mix until well combined (about 30 seconds).

    Add your pre-sifted dry ingredients into your wet ingredients, and using a spatula, gently fold until just combined and there are no more big lumps or streaks of flour. Do not overmix.

    strawberry cake

    Evenly distribute the batter into your cake tin and lightly tap it on your countertop to remove any large air bubbles.

    Place the sliced strawberries on top (I like to place mine following a circular pattern – see video demonstration for this), leaving a little bit of space in between each strawberry.

    strawberry cake

    Place the crumble around the strawberries so that you can still see the strawberries. This is optional, otherwise you can just distribute the crumble evenly across the top so that it’s covering the strawberries.

    OPTIONAL: Finish off by sprinkling the sliced almonds evenly across the top.

    strawberry cake

    Bake for 1 hour, or until a toothpick comes out with a few moist crumbs.

    Once baked, allow the cake to cool in the cake tin for 20 minutes. Run a thin knife around the edges of the cake tin to release the cake, and then place a a plate upside down on top of the cake tin and flip the cake tin over. The cake will now be upside down on the plate. Now place your serving plate or cake stand on top the cake, and flip the cake again so it is upright (see video demonstration for this).

    strawberry cake

    strawberry cake

    Redistribute the almonds if necessary. Dust with icing sugar and enjoy!

    strawberry cake

     

     

    strawberry cake

    Easy Strawberry Cake

    If you have some strawberries lying around and you want to make an easy cake that's great for afternoon tea, then this strawberry cake is it! A soft tender cake, topped with strawberries, a crunchy streusel (sometimes called a crumble) and sliced almonds - YUM!
    5 from 6 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 3/4 cup (150 g) sliced strawberries - fresh, sliced in half longways

    Streusel (Crumble) Topping

    • cup (66 g) white granulated sugar
    • cup (45 g) flour - all purpose
    • ½ tsp ground cinnamon
    • 3 tbsp (42 g) melted unsalted butter

    Cake Batter

    • cup (150 g) flour - all purpose
    • 2 tbsp (14 g) cornstarch - also known as cornflour
    • tsp baking powder
    • ¼ tsp salt - omit if using salted butter
    • 1 cup (200 g) white granulated sugar
    • ¼ cup (55 g) melted unsalted butter
    • ¼ cup (52 g) unflavoured vegetable oil - I use canola
    • ¾ cup (180 g) sour cream - room temp
    • tsp vanilla essence/extract
    • 2 large eggs - room temp
    • 3 tbsp (21 g) sliced almonds - OPTIONAL
    • 1 tbsp icing sugar - OPTIONAL, to dust on top of the cake at the end

    Instructions

    • Preheat oven to 170 °C (340°F) with the fan on (see note 1 if you don't have a fan function) and grease or line an 8x3 inch round cake tin.
    • Remove the tops of the strawberries (green leaves) and slice the strawberries in half lengthwise. Set aside for now.

    Streusel Topping (Crumble)

    • Combine sugar, flour and cinnamon in a bowl and mix until well combined.
    • Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 2 if it doesn't). Set aside for now.

    Cake Batter

    • In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk, mix until well combined. Set aside for now.
    • In a large bowl add in your sugar, melted butter, vegetable oil, sour cream, vanilla and eggs. Using a whisk, mix until well combined (about 30 seconds).
    • Add your pre-sifted dry ingredients into your wet ingredients, and using a spatula, gently fold until just combined and there are no more big lumps or streaks of flour. Do not overmix.
    • Evenly distribute the batter into your cake tin and lightly tap it on your countertop to remove any large air bubbles.
    • Place the sliced strawberries on top (I like to place mine following a circular pattern - see video demonstration for this), leaving a little bit of space in between each strawberry.
    • Place the crumble around the strawberries so that you can still see the strawberries. This is optional, otherwise you can just distribute the crumble evenly across the top so that it's covering the strawberries.
    • OPTIONAL: Finish off by sprinkling the sliced almonds evenly across the top.
    • Bake for 1 hour, or until a toothpick comes out with a few moist crumbs.
    • Once baked, allow the cake to cool in the cake tin for 20 minutes. Run a thin knife around the edges of the cake tin to release the cake, and then place a a plate upside down on top of the cake tin and flip the cake tin over. The cake will now be upside down on the plate. Now place your serving plate or cake stand on top the cake, and flip the cake again so it is upright (see video demonstration for this).
    • Redistribute the almonds if necessary. Dust with icing sugar and enjoy!

    Video

    YouTube video

    Notes

    Note 1. If you don't have a fan function, then increase the temperature to 190 °C (375°F).
    Note 2. If your crumble is too wet, then add in a little more flour. If the crumble is too dry and it's not forming into little chunks, then add a little more melted butter. 
     
     

    Nutrition

    Calories: 324kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 153mg | Potassium: 86mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: afternoon tea cake, breakfast cake, easy strawberry cake, single layer strawberry cake, strawberry cake, tea cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

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    15 Comments

    • Aunty Nor

      5 stars
      Assalamualaikum Maryam
      I made this cake in Airfryer bake function 300F for 50 minutes. Half the recipe, used frozen thawed blueberries. Came out perfect.
      Jazakumullahu khayr for the easy recipe.

      • Cakes by MK

        Wassalaam! That’s awesome! So happy to hear it turned out well in the airfryer – I’ve never baked in an airfryer before 😀

    • Zara

      Hello Maryam!
      I recently tried this cake and it turned out to be a huge family favourite! We loved it so much, I was now wondering if I could replace the strawberries with apples instead. Since the rest of the recipe would be the same, do you think I could replace the strawberries with sliced apples instead?
      Thanks!!

      • Cakes by MK

        Hi Zara! So happy to hear you and your family loved the recipe 😀 and yes I think apples would work great! 🙂

    • Zara

      Hello Maryam,
      I recently made this cake and it turned out to be a massive family favourite!! I loved it so much, I am now wondering if I could replace the strawberries with apples instead, to make it an apple cake. Because the rest of the recipe would be the same, do you think I could slice some apples, and replace them for the strawberries?
      Thanks!

    • Maz

      Can I make this recipe for cupcake?

      • Cakes by MK

        Hi Maz! I haven’t tried that myself yet but I imagine it should work fine! Just reduce the cooking time 🙂

    • Evengiline

      Hi Maryam. Thank you for sharing your wonderful recipes. I am keen to know how long does this cake can be kept. I’m planning to make it for a friend. Thanks in advance!

      • Cakes by MK

        Hi Evengiline! 🙂 Once baked you can keep it at room temp in an airtight container for a couple of days 🙂

        • Evengiline

          Thank you, Maryam. I have made this cake twice, one like I said to give to a friend and the other for ourselves. I must say that both were a BIG hit! Everyone loved it. This recipe is a keeper! Thank you once again for sharing your wonderful recipes.

    • Nanyondo

      I need to learn how to bake

    • Farnaz Rafiee

      Hello
      Thanks for sharing how to make this cake. I have not made it yet but it seems so delicious. I would like to know if you have a page in Instagram.

      • Cakes by MK

        Thanks Farnaz! 🙂 Yes I do have Instagram, my username is @cakesbymk.nz 🙂

    • Leanne Adams

      May I ask is this cake suitable to freeze?

      • Cakes by MK

        Hi Leanne! I haven’t tried freezing this cake myself so I’m not too sure sorry! I imagine it shouldn’t be a problem though 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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