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The Boat Shed Kitchen

Strawberry Cake with Fresh Strawberry Sauce

This strawberry cake is moist, light, and studded with fresh berries—both inside and on top. Paired with a simple homemade strawberry sauce, it’s the perfect dessert for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 large eggs room temp
  • 1 cup granulated sugar
  • 1 cup sour cream
  • ½ cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 12 oz strawberries 6 oz diced, 6 oz halved
  • 1 tsp powdered sugar for dusting optional
For the Sauce:
  • 16 oz strawberries hulled and halved
  • ¼ cup granulated sugar or to taste

Method
 

  1. Preheat oven to 375°F.
  2. Line a 9” springform pan with parchment and butter the sides.
  3. Dice 6 oz of strawberries and halve another 6 oz.
  4. Beat eggs and sugar for 5 mins until thick.
  5. Mix in sour cream, oil, and vanilla.
  6. In a separate bowl, whisk flour, baking powder, and salt.
  7. Add to wet mixture in thirds.
  8. See full steps with tips & photos → https://theboatshedcafe.com/strawberry-cake-with-fresh-strawberry-sauce/

Notes

  • Room-temperature eggs whip better and create a fluffier texture.
  • You can swap sour cream with plain Greek yogurt for a slight tang.
  • Use ripe strawberries for the best natural sweetness and color.