This Italian strawberry cake is fluffy, dairy-free and easy to make - A simple dessert with fresh strawberries perfect for spring and summer!
Loaded with fresh strawberries and vibrant citrus flavor, this Italian strawberry cake is soft and fluffy, easily made in one bowl and great for a crowd.
It's one of those beautifully simple and easy cakes, that you can make in spring and summer when strawberries are juicy and sweet!
You can serve it on its own, or top it with fresh cream, orange curd, Italian pastry cream, zabaglione, or with a scoop of Italian ice cream.
My family and our friends absolutely LOVE it, and together with my limoncello cake, and peach cake, this is one of my most requested summer cakes for birthdays and picnics!
Ingredients
For this spring/summer fruity cake, you'll need basic ingredients you most probably have in your pantry already.
As a nice bonus, this is also a completely dairy-free strawberry cake!
Here are the 7 ingredients you'll need:
- Strawberries: Use fresh strawberries that are not too ripe.
- Flour: I use regular all-plain flour or Italian 00 flour.
- Olive oil: I like using light extra-virgin olive oil, but you can substitute it with melted and cooled butter.
- Eggs: Go for medium-sized eggs.
- Sugar: I use raw cane sugar, but regular granulated sugar works just as fine for this recipe.
- Baking powder: A little baking powder gives the cake a soft and bouncy texture.
- Lemon: Opt for an organic lemon, because you will use both the zest and juice. You can substitute it with orange if you like.
How to make Italian strawberry cake
This Italian cake with strawberries couldn't be easier!
It's all made in one bowl and comes together in just 5 minutes.
Here below you can find a quick recipe overview with step-by-step pictures.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Whisk eggs and sugar until pale and fluffy. Slowly whisk in olive oil, lemon zest, and lemon juice.
STEP 2. Place a sieve over the bowl and add flour and baking powder, mix briefly to combine all the ingredients.
STEP 3. Add in chopped strawberries and mix briefly to combine all ingredients.
STEP 4. Pour the batter into the cake pan, top with sliced strawberries, and bake for about 40 minutes. Remove from the oven, cool and serve.
After your cake is baked, dust it with powdered sugar before serving: it will make this delicious cake look even prettier!
Storage tips
- Serve: You can leave your strawberry cake at room temperature for up to 30 minutes, or longer if you place it in an airtight container in a cool dry spot in your kitchen.
- Fridge: The cake keeps well in the refrigerator for 3-4 days.
- Freezer: Cut the cake into slices, place them on a tray, and freeze for 30 minutes, then transfer them into individual ziplock bags and freeze for up to 1 month.
Did you try this recipe?
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Recipe
Italian Strawberry Cake
Ingredients
- 300 g strawberries
- 3 medium eggs
- 150 g sugar
- 65 ml lightly-flavoured extra-virgin olive oil, or 85 g/3 oz melted butter
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 180 g all-purpose flour
- 1 tablespoon baking powder, (17 g / ½ oz)
To decorate:
- 1 tablespoon powdered sugar
Instructions
- Chop about ⅓ of the strawberries for the cake batter and set them aside. Slice or chop the remaining strawberries for the topping, and set them aside.
- Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a 9-inch cake pan and set it aside.
- In a large bowl, place the eggs and sugar. Beat the mixture with an electric whisker until light and pale, then gently whisk in the olive oil, lemon juice and zest, and mix until all the ingredients are combined.
- Place a sieve/ strainer over the bowl. Add flour and baking powder, and sift into the cake batter. Whisk until just combined (do not overmix).
- Add the chopped strawberries to the batter and mix until just combined.
- Pour the cake batter into the prepared baking pan. Top the batter with the remaining strawberries.
- Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it from browning too much. To check if the cake is ready, insert a toothpick in the center, if it comes out clean, the cake is ready.
- Remove the cake from the oven, allow to cool, then gently remove the cake from the pan.
- Dust your Italian strawberry cake with powdered sugar and serve at room temperature. It's lovely topped with vanilla ice cream, fresh cream, or Greek yogurt.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Lauren says
Thank you for sharing this recipe Andrea! I've been searching for an authentic italian strawberry cake for ages, and yours is perfect!!