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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
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.
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
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.
It came out very dense for me and didn't rise very much. I ended up throwing most of it away. I don't know why this happened. I followed the recipe exactly. I'll try again because It looks fantastic, but I'm afraid it will turn out the same.
Hello Julia, How much does the cake rise in the pan? Sounds like a great recipe, but my pan has only 1" sides, and worried it will spill over. I'll try it and let you know results.
Hi, your pan is probably too short. I used 9x3 inch springform pan that has 3-inch tall sides. You can also make this cake in a 9x13 rectangular pan, or in an 11-inch or 12-inch cast iron skillet.
Is this recipe even real?? How are you getting your cook time? A 10 min window? It’s already been in the over an additional 10 and still not cooked in the middle.
The recipe clearly states 20 minutes of prep time and 1 hour of baking (or between 50 or 60 minutes).
How long have you had the cake in the oven? 1 hour? Did you PREHEAT the oven before placing the cake in the oven, or did you TURN ON the oven only once the cake was placed there?
Please clarify and let me know if you have any other questions.
It’s taking more than a hour right more I’m at 70 mims
Do not make this cake! It turned out all stodgy and the mixture did not cook through at all. Even with extra baking it turned out super stodgy. I’m sure it would be great baked right but the recipe does not help.
Thanks for the warning, M, very helpful!!
This cake was absolutely delicious! Thank you Julia for sharing! My 2 little kiddos didn’t like the fruit in it though . Is there a way to make the cake without the strawberries ? If so, how much additional liquid should i add to compensate for lack of strawberries? Does that change cooking time?
Hi Giselle! You don't need to change the recipe at all if you don't use strawberries.
Also, your kids might like this cake - you can make it with or without cherries, but do include the chocolate, it's so good:
https://juliasalbum.com/chocolate-cherry-cake/
I tried this with peaches and blueberries. Excellent!
This is so good with fresh yellow peaches! 🙂
Made this for Father's Day BBQ and it was delicious. Would be great for a brunch or breakfast too.
Thank you, Mary Ellen, I am so happy the cake turned out well!! I agree - it makes a great breakfast snack!
I’m thrilled with this recipe—it’s been a hit in my house! I’ve made it twice already because my partner can’t get enough. I followed the recipe exactly the first time, and today, I experimented by layering all the fruit in the middle of the batter and using some to decorate the top. OMG, it turned out amazing—we absolutely love it! You have to try this! I wish I could upload the photos I shared with my family and friends! THANK YOU
Wonderful cake and so easy to mix together. Perfect for this time of year! Thank you Julia!
I'm so happy to hear that, CAB! Thank you for your review!!
Sounds yummy! Do you think it would work with a sweetner other than sugar?
Hi Linda! Are you talking about zero-sugar sweeteners, like monkfruit? If using monkfruit sweetener, I would use 1/2 cup instead of 1 cup.
I have made this a few times and made it for my in-laws today. They just loved it!!!
I am so glad the cake was a success, Amanda! 🙂
Just made this last week with my grandchildren. Their mother is gluten and dairy-free, so we substituted coconut yogurt and a gluten free flour, it was delicious and the 10 year old wanted the recipe!
Pat, thank you for your review and your feedback about making this cake gluten-free and dairy-free! So helpful to everybody!
Can you use soda of bicarbonate instead of baking powder?
Hi Kate, I wouldn't use it. You can make baking powder with soda of bicarbonate by combining 2 parts cream of tartar, 1 part soda.
Can I use coconut yogurt?
Yes, you can!
I made this for a birthday party. It disappeared quickly. So good.
So glad you loved it, Corinna!
5 star, except they forgot to add liquid. I added about 3/4 cup milk and it was perfect.
Thanks, Lawrence, for your review - so glad you liked it! The liquid in this recipe is egg + butter + Greek yogurt (or kefir).
Apparently like Lawrence, when I mixed the cake using your directions, my batter was not batter but more like a lump of dough. It could not be poured into the springform pan as you described. I had to plop the whole lump in and try to spread it around. This recipe does not make pourable batter without more liquid than is listed. However, there is a big difference between the viscosity of Greek yogurt and Kefir, and if you used kefir, it would be more liquid.
Hi Jeff, yes, this is a purposefully denser cake because of the strawberries. They tend to add so much moisture that I wanted a thicker cake batter. Also, make sure to sift of aerate flour (I am sure you did!). 🙂
Right.. I’m making it as I’m typing this. There’s something wrong with the recipe because this is extremely thick! I didn’t even use all the flour you had on the recipe. I certainly wasn’t anything I could “pour “ into the pan. It’s more like pizza dough! My mother is coming in to town tomorrow so I was excited to make it. Now I’m scared it’s going to be gummy.
Hi Pamela, it should be a pretty thick dough. Strawberries release so much moisture as they bake (and as the cake sits for a couple of days) that I made the cake batter on the thicker side to compensate for it. Please do come back and let me know how the cake turns out!
Absolutely delicious, not real sweet. Looks beautiful and is so versatile. Yum!
I am so glad you enjoyed this cake, Danielle! Thanks for the review! 🙂
Can I use vanilla Greek yogurt?
Yes, it would work great!