One Bowl Sour Cream Strawberry Cake
This sour cream strawberry cake is light, moist, and full of fresh strawberry flavor. It’s perfect for summer when strawberries are at their peak—and it comes together in one bowl with zero fuss. Serve it as a snack cake, brunch treat, or even a simple dessert.
Back when I was running my cake business, this cake became one of those hidden gems, especially during strawberry season. I’d make it for brunch-style parties or smaller events where people didn’t want heavy frosting or layered cakes. The fresh berries, tender crumb, and simplicity always impressed, and I loved how it could go from casual to elegant just by adding a dollop of whipped cream or a strawberry garnish. It’s one of those bakes that looks humble but tastes like summer in every bite.
Why is this the best strawberry cake
- Super easy, one-bowl recipe – No need for fancy mixers or complicated steps.
- Tender and moist crumb – The sour cream adds richness while keeping it light.
- Packed with fresh strawberries – Juicy bites of fruit throughout the cake (no artificial flavoring here!).
- Versatile for serving – Dress it up with whipped cream or serve it as is for breakfast or tea.
Ingredients and Substitutes
- Sour cream: Full-fat sour cream makes the crumb moist and tender. You can also use Greek yogurt or plain yogurt.
- Oil: Neutral oils like sunflower, canola, or vegetable oil are best. You can use melted butter, but oil makes it softer and keeps it fresher longer.
- Sugar: White granulated sugar keeps the flavor clean and lets the berries shine. You can swap ¼ cup of brown sugar for a deeper flavor.
- Eggs: Three large eggs give the cake its height and structure. Room temp is best. No sub recommended here.
- Vanilla: Adds depth and enhances the strawberry flavor. Almond extract is also lovely if you want a slight twist.
- Flour: Use all-purpose flour for structure. Don’t use cake flour—it’ll be too soft with all the berries.
- Baking powder + baking soda: This combo helps lift the heavier batter and balances the acidity from sour cream and strawberries.
- Salt: Just a pinch to balance the sweetness.
- Strawberries: Fresh strawberries are best—chopped or halved. You can use frozen, but don’t thaw them first (and toss them in flour to prevent sinking).
Step-by-step: Sour Cream Strawberry Cake
- Oven & Pans: Preheat oven to 350°F / 175°C. Grease and line a 9-inch round pan with parchment.
- Mix wet ingredients: In a large bowl, whisk together the sour cream, oil, sugar, eggs, and vanilla until smooth.
- Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Fold gently until just combined.
- Add strawberries: If your strawberries are very juicy, toss them in 1 tbsp flour before folding them into the batter. Gently stir them in.
- Bake: Pour batter into the prepared pan and smooth the top. Bake 40–45 minutes or until golden and a skewer comes out clean.
- Cool & serve: Let cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar or top with whipped cream before serving.
Try my other One Bowl Summer Cakes
- Easy One-Bowl Peach Cake
- Almond One Orange Cake
- One Bowl Carrot Cake
- Glazed One Bowl Lemon Yogurt Cake
Frequently asked questions
Yes! You can swap the strawberries for blueberries, raspberries, or even chopped cherries. Just be sure to keep the quantity the same and use the flour toss method if the fruit is extra juicy.
Absolutely. For cupcakes, bake at 170°C for about 20–22 minutes. For a loaf, extend the baking time to about 50–55 minutes and check the center with a skewer.
Sour Cream Strawberry Cake
This Strawberry Sour Cream Cake is soft, tender, and loaded with fresh strawberries. It’s made in one bowl with simple ingredients and baked to perfection with a golden top and bursts of juicy fruit in every bite.
Video
Ingredients
- ¾ cup (170 g) Sour cream
- ½ cup (120 ml) Vegetable oil
- ¾ cup (150 g) Sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 1¾ cups (220 g) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 cup (145 g) Chopped or halved strawberries toss with 2 tbsp of flour
- Strawberry slices for the top
- 2 tbsp Powdered sugar for dusting
- 3 Whole strawberries for garnish
Method
- Oven & Pans: Preheat oven to 350°F / 175°C. Grease and line a 9-inch round pan with parchment.
- Mix wet ingredients: In a large bowl, whisk the sour cream, oil, sugar, eggs, and vanilla until smooth.¾ cup Sour cream, ½ cup Vegetable oil, ¾ cup Sugar, 3 large Eggs, 1 tsp Vanilla extract
- Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Fold gently until just combined.1¾ cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Add strawberries: Toss the strawberries in 1 tbsp flour before folding them into the batter. Gently stir them in.1 cup Chopped or halved strawberries, Strawberry slices
- Bake: Pour batter into the prepared pan and smooth the top. Bake 40–45 minutes or until golden and a skewer comes out clean.
- Cool & serve: Let cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar or top with whipped cream before serving.2 tbsp Powdered sugar , 3 Whole strawberries
Notes
- Don’t overmix the batter—just fold until the flour disappears.
- If using frozen strawberries, don’t thaw—fold them in frozen to prevent excess moisture.
- Tossing strawberries in flour helps stop them from sinking to the bottom.
- Serve slightly warm for the best texture and flavor—especially with a spoon of whipped cream.
- Store in the fridge for up to 4 days. Bring to room temperature before serving.
Equipment you will need
Nutrition
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Hi Veena could I add Freeze Dried Strawberries to the batter instead of fresh?
Thank you, Carol
Hi Carol,
Yes, absolutely 😄 Freeze-dried strawberries work very well in this cake and actually add wonderful strawberry flavor without extra moisture. I would crush them slightly before adding so they blend more evenly into the batter. Hope you enjoy it!
This was my first time baking with sour cream and wow—what a difference! Super fluffy and not dry at all.
Yay Anika! Welcome to the sour cream fan club. It really is a magic ingredient for cakes
Is it okay to use yogurt instead of sour cream? I always have Greek yogurt in the fridge.
Great question, Mike! Yes, plain Greek yogurt works great in place of sour cream—just use the same amount
I made this for my daughter’s tea party and it was gone in minutes. Everyone asked for the recipe!
Aww I love that, Fatima! Sounds like it was a hit. Thanks for sharing it around!
Can I use frozen strawberries in the batter? Fresh ones are a bit pricey where I live.
Hi Daniel! Yes, you can use frozen strawberries—just thaw and pat them dry with paper towels first so they don’t water down the batter.
This cake was so soft and moist! The sour cream really made a difference. I added extra strawberries on top—just perfect.
Thanks, Olivia! I agree, the sour cream gives it that lovely tender crumb. And more strawberries? Always a good idea.