This Homemade Strawberry Cake is the kind of dessert that feels simple, fresh, and a little special at the same time. The cake is soft and light, made with Greek yogurt for extra moisture, then gently brushed with warm vanilla milk so every bite stays tender.
I filled it with a generous layer of chantilly cream and fresh strawberries, then finished the top in a rustic, homemade style with crushed strawberries and whole berries. It is beautiful without needing to be perfect, which makes it perfect for birthdays, potlucks, family gatherings, or a fresh weekend dessert.
This easy Strawberry Cake is perfect for birthdays, spring celebrations, Mother’s Day, baby showers, potlucks, or anytime you’re craving a light and refreshing homemade dessert.
Prep Time: 35 minutes
Bake Time: 25–30 minutes
Chill Time: 2 hours
Total Time: About 3 hours
Servings: 12 slices
Ingredients:
For the cake
- 8 large eggs, separated
- 3/4 cup (180 g) brown sugar, or sugar of choice
- 2/3 cup (150 g) plain Greek yogurt, whisked until creamy
- 2 cups (250 g) cake flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla powder
- 1 teaspoon baking powder
For Moistening the Cake
- 1/2 cup (120 ml) warm milk
- 1 packet vanilla sugar, 8 g — about 2 teaspoons
For the Filling and Topping
- 1 to 1¼ lb (500–600 g) fresh strawberries (about 3½–4 cups sliced)
- Chantilly cream powder, enough to make about 3–4 cups prepared whipped cream
- Usually 5.3–7 oz (150–200 g) powder, depending on the brand
- Prepare according to package directions using cold water.
Instructions
1. Preheat the oven to 350°F / 180°C. Line a cake pan with parchment paper.
2. Separate the egg yolks from the egg whites. In a large bowl, beat the egg yolks with the brown sugar until the mixture becomes pale, creamy, and fluffy.
3. Add the Greek yogurt and mix until well combined.
4. Sift in the cake flour, baking soda, vanilla powder, and baking powder. Mix gently until the batter is smooth and combined.
5. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter, being careful not to deflate the mixture.
6. Pour the batter into the prepared cake pan and bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before assembling.
8. While the cake cools, prepare the chantilly cream according to the package instructions. Beat until firm and fluffy. You will need enough for one generous filling layer and one top layer.
9. Wash the strawberries and dry them very well with paper towels. Slice most of the strawberries for the filling, reserve a few whole strawberries for decorating, and crush about 6 strawberries with a fork for the center of the cake.
10. Once the cake is completely cool, carefully cut it in half horizontally.
11. Warm the milk slightly and dissolve the vanilla sugar in it. Using a pastry brush, gently brush both cake layers with the warm vanilla milk. Do not soak the cake too much; just moisten it lightly.
12. Spread a generous layer of chantilly cream over the bottom cake layer. Add the sliced strawberries evenly over the cream.
13. Place the second cake layer on top. Spread another layer of chantilly cream over the top, leaving about ½ inch around the edge for a rustic look.
14. Spoon the crushed strawberries into the center of the cake, then decorate with whole strawberries. For more stability, you can cut the strawberries in half before placing them on top.
15. Refrigerate the cake for at least 2 hours before serving. This cake is best served cold and fresh.
Make It Your Own
You can keep this cake rustic and homemade, like I did, or make it more polished by smoothing the chantilly cream all the way to the edges.
For a more rustic homemade look, decorate with whole strawberries. If you’d like a cleaner, more elegant finish, simply halve the strawberries before arranging them on top.
You can also use regular sugar instead of brown sugar if you prefer a lighter-colored cake, or add a little lemon zest to the batter for a fresher flavor.
You May Also Like
- Easy 4-Ingredient Oreo Mousse
- Fresh Mango Greek Yogurt Chia Pudding
- Frozen Greek Yogurt Bark with Strawberries and Chocolate Chips
- Easy Mango Yogurt Crepes
- Creamy Strawberry Banana Smoothie
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