Homemade Summer Strawberry Cake (Light and Fresh!)

↓ JUMP TO RECIPE ↓ STEP-BY-STEP

This moist and sweet homemade summer strawberry cake is perfect for Mother’s Day desserts and easy summer desserts for a crowd. It’s simple, budget-friendly, and always a hit!

Don’t forget to like, comment, and rate this recipe!

About this Summer Strawberry Cake

Need a crowd-pleasing strawberry cake recipe for your next get-together?

This simple, from scratch version is sure to be a hit!

Light, fresh, and easy to make, it’s the perfect Mother’s Day cake and one of our favorite spring and summer baking recipes.

If you’re on the hunt for new cake recipes or beginner cake ideas, give this one a try!

YOU’LL LOVE THIS RECIPE BECAUSE IT’S:

• Incredibly moist. The Greek yogurt and fresh strawberries give this cake the perfect texture!
• Bursting with real strawberry flavor. Every square is dotted with tender juicy strawberries for a satisfying bite.
• Perfectly sweet. This recipe has the perfect balance of fresh fruit flavor with a bright lemon finish.
• Easy yet fancy. This recipe is simple enough for a weekday bake but pretty enough for guests.
• Perfect for warm weather gatherings. It’s the perfect treat for spring, summer, or brunch celebrations.

Recipe Card

Ingredients

• 16 oz fresh strawberries, washed and hulled
• 1 cup sugar
• ½ cup light/mild olive oil
• 1 Tablespoon lemon zest
• 2 eggs
• 1 cup Greek yogurt
• 1 teaspoon vanilla extract
• Juice of 1 lemon
• 2 ¼ cups all-purpose flour
• 4 teaspoons baking powder
• Pinch of salt
• Powdered sugar for dusting

Step-by-Step Recipe Instructions

Scroll up for the ingredient list.

STEP 1: Preheat your oven to 350° F and line a 9 x 9 baking pan with parchment paper.

STEP 2: Wash and hull 16 oz fresh strawberries.

STEP 3: Dice ⅓ of the strawberries, then slice the remaining strawberries in half.

STEP 4: In a large mixing bowl, stir together 1 cup sugar, ½ cup light/mild olive oil, 1 Tablespoon lemon zest, 2 eggs, 1 cup Greek yogurt, 1 teaspoon vanilla extract, and the juice of 1 lemon until well combined.

STEP 5: Add in 2 ¼ cups all-purpose flour, 4 teaspoons baking powder, and a pinch of salt, and stir until well combined.

STEP 6: Spread half of the mixture into the prepared cake pan, then pour on the diced strawberries. Cover with the remaining batter, and evenly place the halved strawberries on top face down.

STEP 7: Bake for 50 minutes on the center rack, or until a toothpick inserted into the center of the cake comes out clean. (Cover with foil if the top starts to get too brown).

STEP 8: Let cool slightly and dust with powdered sugar.

Recipe Tips and Variations

Secrets for Success

• Use room temperature eggs and yogurt for smoother batter and better rise.
• Don’t overmix once the flour is added — stir just until combined to avoid a dense cake.
• Pat strawberries dry after washing so excess moisture doesn’t weigh down the batter.
• Dice strawberries small for the center layer so they distribute evenly.
• If using a darker pan, start checking around 45 minutes.

How to Store and Freeze

Store covered at room temperature for up to 2 days.

Refrigerate in an airtight container for up to 5 days.

Bring to room temperature before serving for best texture.

Freeze slices individually wrapped in plastic wrap and stored in a freezer bag for up to 2 months. Thaw overnight in the fridge.

Variations

• Swap the fruit: Try raspberries, blueberries, or a mixed berry blend.
• Make it citrus-forward: Add ½ teaspoon lemon extract for extra zing.
• Use butter instead of olive oil for a more traditional flavor.
• Add a crumble topping instead of powdered sugar for a coffee cake vibe.
• Make it a loaf: Bake in a lined 9×5 loaf pan (increase bake time slightly).
• Glaze it: Drizzle with a simple lemon glaze instead of dusting with powdered sugar.

Classic Crumble Topping

Ingredients

• ½ cup all-purpose flour
• ⅓ cup granulated sugar
• ¼ cup light brown sugar (packed)
• ½ teaspoon cinnamon (optional)
• Pinch of salt
• 4 tablespoons cold unsalted butter, cubed

Instructions

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt.
2. Add the cold cubed butter.
3. Use a pastry cutter or your fingers to work the butter into the mixture until it forms pea-sized crumbs.
4. Sprinkle evenly over the top of the batter before baking.

Bake as directed. If the topping starts browning too quickly, loosely tent with foil.

FAQs

SAVE THIS RECIPE ON PINTEREST!