This strawberry cake is a bit different from what you might be used to. The texture is a little like banana bread – soft, moist and full of flavor – but maybe even better, thanks to the strawberries.
The texture is similar to banana bread, but with strawberries instead of bananas. It's sweet, fruity and perfect for spring or summer.
Try making little strawberry and blueberry flowers on top for decoration. You can also use daisies or buttercups, but be careful: buttercups are not edible, but daisies are.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-04-16, this recipe is for 12 persons and takes 1 hours 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-05-05
Blend the strawberries with 2 tablespoons of lemon juice. You can use a blender or a stick mixer for this.
Make sure the butter is at room temperature and beat butter and sugar until the mixture becomes creamy.
Add the eggs one at a time. Only add the next egg when the previous one is fully incorporated.
Add the strawberry puree and mix briefly until smooth.
Sift flour and baking powder (or use self-raising flour) and slowly add it to the mixture. Mix until you have a smooth batter.
Grease a springform tin with butter and you can line the bottom with baking paper if you like. Preheat the oven to 160 degrees Celsius.
Pour the batter into the prepared springform tin.
Bake the cake for about 1 hour. Check if it’s done by sticking a wooden skewer in the middle. If it comes out clean, the cake is ready.
Turn the oven off and leave the door slightly open. If you open it too quickly, the cake might collapse.
After 10 minutes, take the cake out and let it cool down completely.
For decoration, slice some strawberries into thick slices and arrange them like flower petals. Place a blueberry in the center. You can also add daisies – they are edible. (Reminder: buttercups are not edible.) Enjoy!
Can I add chopped strawberries instead of blending them?
Yes, you can chop the strawberries and mix them into the batter. It's a good idea to toss the pieces in a little flour first, this helps to keep them from sinking to the bottom while baking.
You can also choose to puree half of the strawberries and chop the other half for a mix of texture and flavor.
How long can I store strawberry cake?
You can store strawberry cake for up to 3 days. Just keep in mind that the strawberries on top may not stay as fresh. This depends on how ripe and firm your strawberries are.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 29.17 | gram | flour | gluten | 106.17 | 20.36 g | 0.44 g | 0.44 g | 0.06 g | 3.32 g | 0.82 g | 0.58 mg | 0.29 mg | 5.83 mg | 5.83 mg | 52.50 mg | 29.17 mg | 0.09 mg | 0.32 mg | - | - | - | - | - | 0.03 mg | 0.03 mg | 0.08 mg | - | 10.21 µg | - | - | - |
| 0.83 | gram | baking powder | 0.74 | 0.18 g | - | - | - | - | - | 0.16 mg | - | - | - | 0.04 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 20.83 | gram | unsalted butter | milk | 153.13 | 0.15 g | 0.15 g | 17.19 g | 11.25 g | 0.15 g | - | 1.04 mg | 0.02 mg | 2.71 mg | 0.42 mg | 3.13 mg | 4.17 mg | - | 0.01 mg | - | - | - | 0.25 mg | 0.21 mg | - | - | - | - | - | - | - | - |
| 20.83 | gram | sugar | 83.75 | 20.63 g | 20.63 g | - | - | - | - | - | 0.02 mg | - | 0.42 mg | 0.83 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.33 | eggs | egg | 6.53 | 0.09 g | - | 0.03 g | - | 1.48 g | - | 22.67 mg | 0.03 mg | 1.47 mg | 1.33 mg | 20.67 mg | 2.80 mg | 0.02 mg | - | - | 2.67 µg | 0.04 mg | - | - | - | 0.04 mg | - | 0.01 µg | 0.67 µg | - | - | - | |
| 33.33 | gram | strawberries | 12.00 | 2.17 g | 1.80 g | 0.13 g | - | 0.27 g | 0.67 g | 0.67 mg | 0.30 mg | 8.33 mg | 5.00 mg | 50.00 mg | 10.00 mg | 0.04 mg | 0.04 mg | - | 0.13 µg | 21.33 mg | - | - | 0.01 mg | 0.02 mg | 0.02 mg | - | 21.67 µg | 0.10 mg | 0.73 µg | - | |
| 0.17 | tablespoon | lemon juice | 1.00 | 0.35 g | 0.06 g | 0.01 g | - | 0.01 g | 0.01 g | 0.07 mg | 0.02 mg | 0.43 mg | 0.20 mg | 3.90 mg | 0.37 mg | - | - | - | - | 1.00 mg | - | 1.67 mg | - | - | - | - | 0.27 µg | 0.01 mg | 0.01 µg | - | |
| a few | blueberries | 4.69 | 0.91 g | 0.88 g | 0.01 g | - | 0.04 g | 0.41 g | 0.25 mg | 0.16 mg | 0.75 mg | 0.31 mg | 3.75 mg | 1.00 mg | - | 0.01 mg | - | - | 0.75 mg | - | - | - | - | - | - | 0.63 µg | - | - | - | ||
| 0.08 | small handful | a of daisies | 0.02 | - | - | - | - | - | - | 0.01 mg | - | 0.03 mg | 0.01 mg | 0.24 mg | 0.04 mg | - | - | - | - | 0.02 mg | - | 1.26 mg | - | - | - | - | 0.01 µg | - | 0.09 µg | - | |
| 368.02 | 44.83 g | 23.94 g | 17.81 g | 11.31 g | 5.27 g | 1.90 g | 25.44 mg | 0.84 mg | 19.55 mg | 13.52 mg | 135.06 mg | 47.54 mg | 0.15 mg | 0.40 mg | - | 2.80 µg | 23.14 mg | 0.25 mg | 3.14 mg | 0.05 mg | 0.09 mg | 0.11 mg | 0.01 µg | 33.44 µg | 0.11 mg | 0.83 µg | - | ||||
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