Strawberry Blueberry Cake

Strawberry Blueberry Cake is the ultimate Spring/Summer dessert packed with fresh berries! There is nothing complicated about this recipe: no frosting and no cake layers. It's just a simple cake made with pantry staples. It makes a perfect dessert or brunch. Serve it with whipped cream or plain vanilla ice cream.

Perfect Spring and Summer cake

What screams Spring and Summer louder than fresh berries?! Not only is this cake light and refreshing, but it also looks like Summer (so colorful and vibrant)! This recipe is especially appealing because it is so simple and not overloaded with unnecessary calories. There is no frosting, no cake layers. I used only 2 oz of butter + 1 cup of Greek yogurt (kefir works great, too!). Adding fresh strawberries and blueberries adds so much flavor and balances out the sweetness.

If you love berry-based desserts, don't miss this peach and blueberry cake and a delicious mixed berry bundt cake with lemon glaze.

Why you'll love it

This light, soft, and moist Summer cake comes together quickly using basic ingredients, such as flour, butter, Greek yogurt, eggs, sugar, and baking powder. The combination of fresh strawberries and blueberries sends this recipe over the top! It's my cake of choice when strawberries are in season during Spring and Summer or whenever I want to have a quick dessert for my family and friends.

Main ingredients

• Flour. Use regular all-purpose flour or cake flour. You can also use gluten-free flour - this cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
• Baking powder. Make sure it's fresh so that the cake rises.
• Butter. I used salted butter and did not add any extra salt. Use softened butter at room temperature. Or, warm it up briefly in the microwave oven.
• Sugar. Use regular granulated white sugar.
• Egg add texture.
• Vanilla.  Use the highest quality vanilla extract. Imitation vanilla works, too.
• Greek yogurt adds a tang and moist texture to the cake. I have also made this cake with plain Kefir. I almost prefer using Kefir!
• Fresh strawberries are the stars of the show here! This cake is stuffed with them (16 oz of berries)!
• Blueberries. Fresh blueberries also add natural sweetness, color, vibrancy, and texture.

What baking dish to use?

• A 9x3-inch springform pan is what I used. It's perfect for an effortless cake release!
• Use a 10-inch or 12-inch round high-sided cast-iron skillet. It will create crispy, golden-brown edges with a soft and moist center.
• 9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or a bit longer until the toothpick comes out clean.
• Use a 12-cup muffin pan. To turn this strawberry and blueberry cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean.

Can you make it gluten-free?

You can easily make this recipe gluten-free: this cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.

Serving suggestions

• Serve strawberry blueberry cake dusted with confectioners' sugar, with whipped cream, or with a scoop of plain vanilla ice cream. Or, all 3 of those!
• Drizzle the cake with the caramel sauce. If the caramel sauce is too thick, warm up the desired amount of caramel sauce in a bowl (in a microwave oven) and thin it out by adding a teaspoon or 2 of heavy cream.
• Warm it up briefly in the microwave oven if you like your cake warm.

Storage Tips

• Room temperature. Store the cake loosely wrapped with aluminum foil at room temperature for up to 2 days. Refrigerate after 2 days as strawberries will tend to make this cake overly moist.
• Fridge. Store strawberry blueberry cake refrigerated for up to 4 days in an airtight container or tightly wrapped in plastic wrap or covered with aluminum foil.
• Can you freeze this cake?   Once the cake is completely cool, freeze it within 2 days of baking. Wrap it tightly in an airtight plastic wrap or with aluminum foil. Or, slice into smaller pieces and transfer the slices to freezer bags or a sturdier freezer container.

Other strawberry desserts you might like

• White Chocolate Strawberry Cake
• Strawberry Almond Blondies
• Strawberry Banana Bread Muffins
• Strawberry Banana Blueberry Bread

Other blueberry desserts you might like

• Apple Blueberry Cake
• Peach and Blueberry Crisp
• Blueberry Greek Yogurt Cake
• Blueberry Lemon Bread with Lemon Glaze
• Peach and Blueberry Greek Yogurt Cake
• Apple, Blueberry, Peach Coffee Cake

4.62 from 42 votes

Strawberry Blueberry Cake

Strawberry Blueberry Cake is the ultimate Spring/Summer dessert packed with fresh berries! There is nothing complicated about this recipe: no frosting and no cake layers. It's just a simple cake made with pantry staples. It makes a perfect dessert or brunch. Serve it with whipped cream or plain vanilla ice cream.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories per serving 283 kcal

Author: Julia

Ingredients

• 2 cups all-purpose flour sifted or aerated
• 2 teaspoons baking powder
• 1 and ¼ cups white granulated sugar
• 2 oz salted butter melted
• 2 eggs
• 1 cup plain low-fat Greek yogurt
• 1 teaspoon pure vanilla extract
• 16 oz fresh strawberries hulled and halved
• 6 oz fresh blueberries

US Customary - Metric

Instructions 

• Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
• In a medium bowl, mix flour and baking powder.
• In a large bowl, combine white sugar, melted butter, and eggs, and beat on medium-high speed using an electric mixer (or whisk vigorously with a metal whisk) for about 2 minutes until the mixture becomes smooth and light in color.
• Mix in Greek yogurt and vanilla extract and beat for 1 more minute just until combined.
• Add the flour mixture gradually to the wet ingredients, adding about 1 cup at a time and mixing just until combined. Do not over-mix.
• Chop up the third (⅓) of halved strawberries into smaller pieces. Fold them into the cake batter.
• Add the cake batter to the parchment paper-lined springform pan. It will be thick and lumpy, so spread it out in the pan. (The strawberries will release moisture as they bake to compensate for the thickness of the cake batter.) Spread halved strawberries (cut sides down) densely over the top of the cake (see photos for reference). Add blueberries in spaces between the strawberries.
• Place the pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 50 or 60 minutes or until the tester (or toothpick) inserted in the center of the cake (away from the strawberries) comes out clean.
• Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After the cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the bottom of the pan, and transfer the cake with the parchment paper attached to its bottom onto a cake plate.
• When serving, dust with powdered sugar, if desired. Serve it as is, or with whipped cream or plain vanilla ice cream.

Notes

Baking tips

• If you have a convection setting in your oven, use that for baking this cake.
• If you don't have a convection setting, bake the cake on the middle rack or on a rack right above the middle one.
• Ensure the oven is fully preheated to 350 F before placing the cake in the oven.

What baking pans can you use?

• I used a 9x3-inch round springform baking pan. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
• 9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
• Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
• 10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.

Other notes

• Make it gluten-free. This cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
• Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.
• Don't have vanilla extract? Use imitation vanilla or an almond extract instead.

Nutrition

Nutrition Information

Strawberry Blueberry Cake

Amount per Serving

Calories

283

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

57

mg

19

%

Sodium

 

171

mg

7

%

Potassium

 

43

mg

1

%

Carbohydrates

 

44

g

15

%

Fiber

 

1

g

4

%

Sugar

 

25

g

28

%

Protein

 

4

g

8

%

Vitamin A

 

331

IU

7

%

Calcium

 

59

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword strawberry blueberry cake

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