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!
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.
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.
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!
Easy Strawberry Cake
Print Pin VideoIMPORTANT: 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
- ⅓ cup (66 g) white granulated sugar
- ⅓ cup (45 g) flour - all purpose
- ½ tsp ground cinnamon
- 3 tbsp (42 g) melted unsalted butter
Cake Batter
- 1¼ cup (150 g) flour - all purpose
- 2 tbsp (14 g) cornstarch - also known as cornflour
- 1½ 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
- 1½ 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
Notes
Nutrition
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.
19 Comments
hi Maryam
I recently tried this recipe but the strawberries sink down to the bottom of the cake,
I don’t know why that happened
Hi Malo 🙂 Hmmm interesting! My best guess would be that the cake batter was a little too thin, so it wasn’t strong enough to hold the weight of the strawberries. I would recommend using the gram measurements (if you didn’t already) for best results, just to ensure the cake batter is the correct consistency 🙂
You could also try placing the strawberries on top of the crumble, to help prevent them from sinking into the batter.
Hope that helps for next time 🙂
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.
Wassalaam! That’s awesome! So happy to hear it turned out well in the airfryer – I’ve never baked in an airfryer before 😀
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!!
Hi Zara! So happy to hear you and your family loved the recipe 😀 and yes I think apples would work great! 🙂
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!
Can I make this recipe for cupcake?
Hi Maz! I haven’t tried that myself yet but I imagine it should work fine! Just reduce the cooking time 🙂
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!
Hi Evengiline! 🙂 Once baked you can keep it at room temp in an airtight container for a couple of days 🙂
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.
Hi again Maryam. As I said before I have made this cake several times and each time it turned so good and was never a disappointment. It is definitely a firm favourite in the family and among friends and my colleagues. I would like to share with you that I tried making this cake into cupcakes and they turned out perfect too! Recently I did not have any strawberries so I used blueberries. Of course the result was superb as well. Thank you once again for this wonderful recipe and your other recipes as well.
That is so great to hear they turned out well as cupcakes and as a blueberry cake too Evengiline! Thank you for taking the time to let me know 🙂
I need to learn how to bake
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.
Thanks Farnaz! 🙂 Yes I do have Instagram, my username is @cakesbymk.nz 🙂
May I ask is this cake suitable to freeze?
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 🙂