This Strawberry Cake recipe is perfect if you’re looking for a quick and easy dessert that’s sure to impress! Combining the wholesome goodness of spelt flour and the lightness of cornflour (cornstarch), this cake offers a fluffy, sponge-like texture that’s simply irresistible. Fresh strawberries add a burst of juicy sweetness, while Skyr or Greek yogurt ensures a moist and tender crumb. Whether you’re hosting a summer gathering or simply treating yourself, this cake is a surefire hit.
What makes this Strawberry Sponge Cake so special is its unique blend of flavours and textures. The cornflour makes the cake lighter and fluffier, while the lemon zest provides a refreshing hint of citrus that perfectly complements the sweetness of the strawberries. The extra-virgin olive oil and full-fat yogurt create a rich, creamy batter that bakes into a light, airy cake. Topped with sliced almonds for an extra layer of texture, this cake is not only delicious but also beautiful to look at. Follow this simple recipe, and you’ll have a stunning dessert that’s both easy to make and sure to please any crowd.
Why This Strawberry Cake Recipe is a Must-Try
Even though I don’t usually go for sweets or desserts, baking this cake was a total joy. It’s so easy and straightforward, perfect for those of us juggling a million things. Plus, I love surprising my family with a homemade treat every now and then. This cake reminds me of a classic Canadian sponge cake—light, fluffy, and not too sweet. It’s the perfect way to celebrate strawberry season and spread a little joy! It’s a classic that never fails to delight, and here’s why I think you’ll love it too:.
Unbelievably Moist and Fluffy: The combination of Skyr or Greek yogurt with extra-virgin olive oil ensures this cake is incredibly moist and tender. Every bite melts in your mouth.
Bursting with Fresh Flavour: The finely grated lemon zest and juicy strawberries infuse this cake with a vibrant, fresh taste that’s perfect for the season. It’s like a burst of summer in every bite!
Simple Ingredients, Big Results: White spelt flour and cornflour create a unique, light texture that’s both delightful and satisfying. Simple ingredients come together to make a show-stopping dessert.
Quick and Effortless: This fresh strawberry sponge cake is perfect for last-minute desserts or whenever you’re short on time. With just a few easy steps, you can have this delicious treat ready in no time.
Strawberry Cake – Quick and Easy Recipe in 3 Easy Steps
- Mix dry ingredients: In a bowl, combine flour, cornmeal, vanilla powder, baking powder, and salt.
2. Mix sugar and wet ingredients: In another bowl, mix sugar and lemon zest, then add skyr or yogurt, olive oil, and eggs, and stir well.
3. Combine and bake: Fold the dry ingredients into the wet ingredients, pour the batter into a prepared springform pan, top with strawberry halves and almonds, and bake the cake in the preheated oven.
Frequently Asked Questions About This Strawberry Cake Recipe
A dense cake can result from overmixing the batter, using old baking powder, or not incorporating enough air into the batter. To keep it light and fluffy, mix gently and ensure your baking powder is fresh. Also, make sure your oven is fully preheated before placing the cake inside. This helps the cake rise evenly and bake properly, ensuring a light, fluffy texture every time.
Yes, you can use a different pan, but adjust the baking time accordingly. Smaller pans may need more time, while larger, shallower pans could bake faster. Keep an eye on it and use the toothpick test to ensure it’s perfectly done.
Yes, you can use this batter to make muffins or cupcakes. Simply adjust the baking time to about 18-22 minutes, or until a toothpick inserted into the center comes out clean. This is a great way to enjoy the same delicious flavour in a convenient, individual portion.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. This helps maintain its freshness and flavour.
Looking for Other Cake Recipes with Strawberries?
Try one of these favourites:
- Lemon Yoghurt Cake with Strawberries
- Strawberry Almond Cake
- Strawberry Rhubarb Pie
- Strawberry Tart with Mascarpone Cream (gluten-free)
Strawberry Cake Recipe – Quick and Easy
Ingredients
- Butter, for greasing the cake pan
- 110 g white spelt flour, Type 630 (1 cup)
- 75 g corn flour (alternatively, fine ground polenta) (1/2 cup)
- 2 teaspoons baking powder, phosphate-free
- 1 pinch vanilla powder
- 3/4 teaspoon fine sea salt
- 80 g cane sugar (1/3 cup)
- 1 teaspoon finely grated lemon zest, organic lemon
- 225 g Skyr (creamy Greek style) or Greek yogurt (full-fat)
- 70 ml extra-virgin olive oil
- 2 large eggs
- 250-300 g strawberries, halved
- 25 g sliced almonds (1/4 cup)
Method
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Preheat the oven to 350°F / 180°C 160°C fan-assisted) and place the oven rack in the center of the oven. Lightly grease a springform cake pan (Ø 24 cm) and line the bottom of the pan with parchment paper.
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In a medium bowl, whisk together the flour, cornmeal, vanilla, baking powder and salt.
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In a large bowl, whisk together the sugar and lemon zest. Add the Skyr or yogurt, olive oil, eggs, and whisk to combine.
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Add the dry ingredients to the wet ingredients and using a spatula, fold in until just combined. Don’t over mix!
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Pour the batter into the prepared pan and top with the sliced strawberries and almonds.
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Transfer to the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean. Allow to stand for 5 minutes before releasing from the pan. Let cool completely before slicing and serving. Enjoy!
Notes
- Flour Substitute: If you don’t have spelt flour, you can easily swap it out for all-purpose flour. Keep in mind that the texture and flavour might vary slightly, with all-purpose flour providing a more neutral taste.
- Oil Substitute: You can use any neutral vegetable oil, such as canola oil, as a substitute for extra-virgin olive oil. Melted butter (unsalted) is also a fantastic alternative that can add a rich flavour to your cake (in a 1:1 ratio).
- Avoid Overmixing: To ensure your strawberry sponge cake retains its light and airy texture, avoid overmixing the batter. Fold the dry ingredients into the wet just until the flour streaks disappear. This will help keep the cake from falling and give it a perfect crumb.
- Removing Cake from Pan: When releasing the strawberry cake from the pan, first run a knife around the edges to loosen it from the sides. Then, carefully unlock and remove the springform ring.
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