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5 from 12 votes

Fresh Strawberry Cake

If you love to add fresh fruits to your cake batter instead of flavored Cake mixes, you will love my Homemade Fresh Strawberry Cake! This one's a Soft and fluffy Sponge Cake topped with an easy Chocolate Ganache.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 6 Slices
Calories: 172kcal
Author: Neha


  • 50 Gms Fresh Strawberries
  • 30 ml (2 Tbsps) Milk
  • 3 large Egg Yolks (Room temperature)
  • 40 ml Oil
  • Few drops Pink Food Coloring
  • 1 Tbsp Cornstarch
  • 60 Gms (½ Cup) All Purpose Flour
  • ¾ tsp Baking Powder
  • tsp Salt
  • 1 tsp Strawberry Extract
  • 3 large Egg Whites (Room Temperature)
  • 50 Gms (¼ Cup) Sugar

Chocolate Ganache

  • 1 4-ounces Semi Sweet Chocolate Bar (finely chopped)
  • ½ Cup/ 4 ounces (120 ml) Heavy Cream or Heavy Whipping Cream
  • 2-3 fresh Strawberries (to top)


  • Prepare a tall 6 inches baking pan (see notes, point 5) with a round parchment paper, set it aside. Next, blend fresh strawberries in a blender and set the puree aside too.
  • In a medium bowl combine egg yolks, oil, milk, strawberry puree, food coloring and strawberry extract. Beat till combined well.
  • Sift flour, baking powder, cornstarch and salt over egg yolk mixture and fold in to combine. Set it aside.
  • Next, in a grease free and clean bowl add room temperature egg whites and beat them for a minute on medium speed. You can make meringue using a hand held or stand mixer.
  • Slowly start adding sugar in 5-6 increments and continue beat until stiff peaks are formed. Don't fret, if this takes 5-6 minutes.
  • Now, using a spatula, fold the meringue into the cake batter in 2 to 3 increments. Do not over mix at this point. We don't want the air bubbles to skip the batter.
  • Pour batter in the prepared pan and bake at 350 deg F for 50-60 minutes. To check for doneness, touch the center of cake with your finger and if the cake springs back, it's done.
  • Allow to cool, upside down for 15-20 minutes. Then run a knife around edges of pan and take the cake out.

For Chocolate Ganache

  • Heat the cream in a microwave safe bowl till well heated. Do not allow it to boil.
  • Pour over chocolate, allow to sit for 1-2 minutes and then stir till mixed well till all the chocolate has melted.
  • Let it cool down a bit before pouring on the cake. Top with fresh berries!


Storage Information:
Store ganache topped cake at room temperature, covered tightly at all the times upto 2 days. The cake will stay good in the refrigerator for 4-5 days.
For longer storage, freeze the cake for 2 months. Thaw overnight on counter top or in the refrigerator before serving.
Recipe Notes:
  1. Making a Perfect Meringue: Beat meringue some where between soft and stiff peak stage for a supremely moist yet sturdy cake. You may use about ¼ tsp of cream of tartar to stabilize your meringue.
  2. For a fluffy Cake: Always cool this cake upside down and never poke it with a toothpick to check for doneness. These are the two main causes for a deflated sponge! The cake when touched in the center springs back, is ready to come out of oven.
  3. Strawberry Extract: A splash of strawberry extract helps bringing out the berry flavor. So, don't miss it out.
  4. Separating Eggs: Always separate your eggs straight out of refrigerator. It is way more easier than attempting to separate them at room temp.
  5. Baking Pan: If you don't have a tall 6 inches pan, you can also use 2 small 6 inches pan. Bake time should be around 25-35 minutes.


Serving: 1Slice | Calories: 172kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Sodium: 83mg | Sugar: 9g