Soft and Fluffy Strawberry Banana Cake


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Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It’s packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake! 

Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It's packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake!

Easy Strawberry and Banana Cake 

I love the combination of strawberries and bananas, but had never put the two together into a cake. Now I can check strawberry banana cake off my culinary to-do list.

The cake is so soft, moist, and packed with creamy bananas and sweet strawberries.

And it just happens to be vegan, but you’ll never miss the eggs or butter. It’s such a rich, flavorful cake and no one will ever suspect it’s vegan.

My family devoured it first. Then I told them it was on the healthier side of the cake spectrum and vegan.

It’s an easy, no mixer cake that takes just minutes to get in the oven and it’s perfect for your extra ripe bananas and takes advantage of all those strawberries that are coming into season now.

It’s a perfect cake for showers, brunches, or as a just-because cake when your eyeballs are bigger than your stomach and you have too many ripe bananas or ripe seasonal fruit around! 

Although I have 40+ banana bread and banana recipes, there’s always room for one more. The cake reminds me of banana bread that’s baked as a cake with an abundance of juicy strawberries and we loved it.

Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It's packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake! 

What’s in the Strawberry Banana Cake? 

To make this easy strawberry and banana recipe, you’ll need:

Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It's packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake! 

How to Make Strawberry Banana Cake 

To make the cake, simply whisk together sugar, coconut oil, vanilla, and Silk Unsweetened Vanilla Almond Milk. I love this stuff. It only has 30 calories per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

Then, add the bananas, flour, baking powder, and the strawberries. Turn the batter into a 9-inch square pan and bake until the center is set. Let the cake cool before glazing it. 

The glaze is a simple confectioners’ sugar and Silk Unsweetened Vanilla Almond Milk glaze and it’s optional because the cake is already sweet and moist enough without it, but everything is just that much better with a little glaze on it.

Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It's packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake! 

Can I Use Frozen Strawberries? 

Yes! Fresh or frozen berries work well in this recipe (I used frozen and added them to the batter straight from the freezer).  Whether you use fresh or frozen, they add great flavor and even more moisture to the cake.

Can I Substitute the Coconut Oil? 

I used coconut oil and prefer baking with it than butter for most quick breads, cakes, and muffins. Oil keeps things softer, springier, and moister long-term.

The cake doesn’t taste overly coconutty. Rather, it’s subtly perfumed with coconut undertones, which is heavenly with the bananas and berries, but substitute with another oil if you prefer.

Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It's packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake! 

Tips for Making a Strawberry and Banana Cake 

Feel free to swap out the strawberries for peaches, plums, nectarines, blueberries, or raspberries. This is a fairly forgiving batter. 

I made this cake in a 9-inch baking pan, but you can also double the ingredients and bake it in a 9×13-inch pan. 

Do NOT bake the cake in a 9-inch round cake tin. It holds less volume than a 9-inch square pan. If you only have a round pan on hand, discard the extra batter or try baking it in a muffin tin. 

Soft & Fluffy Strawberry Banana Cake — This cake is so soft, moist, fluffy! It's packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake! 

Pin This Recipe

Yield: 12

Soft and Fluffy Strawberry Banana Cake

Soft and Fluffy Strawberry Banana Cake

This cake is so soft, moist, fluffy! It's packed with creamy bananas and sweet strawberries. It’s such a rich, flavorful cake! 

Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes



  • 3/4 cup granulated sugar
  • 1/3 cup liquid-state coconut oil
  • 1/4 cup Silk Unsweetened Vanilla Almond Milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups ripe mashed bananas (about 3 medium bananas)
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 heaping cup diced strawberries, fresh or frozen (if using frozen, thaw and drain them)




  1. Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
  2. In a large bowl, whisk together granulated sugar, coconut oil, milk, and vanilla. If your milk is very cold, it could cause the coconut oil to solidify into small white blobs; it’s okay if that happens.
  3. Add the bananas and stir to combine.
  4. Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don’t overmix or cake will be tough.
  5. Add 1 cup of strawberries and gently fold to combine; reserve a few pieces for top of cake.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Sprinkle the top evenly with reserved strawberry pieces.
  8. Bake for about 40 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, moisture in bananas and strawberries, and exact ingredients used effect baking time.
  9. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.


  1. To a small bowl, add 1 cup confectioners’ sugar, milk, margarine, and whisk until smooth. Depending on desired consistency, you may need to play with sugar and milk ratios slightly.
  2. Evenly drizzle the glaze over the cake before slicing and serving.


Storage: Cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 192Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 95mgCarbohydrates: 40gFiber: 1gSugar: 27gProtein: 2g

More Strawberry Dessert Recipes:


The Best Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love! 

Strawberry Coffee Cake — Sweet juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Strawberry Oatmeal Bars with Crumble Topping — These buttery bars are bursting with fresh strawberries!! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!!

Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

Crustless Fresh Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! 

Strawberry Poke Cake — This strawberry Jello cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of! 

Strawberry Bars — Easy, no mixer bars with a shortbread crust, one pound of fresh berries, a layer of sweet custard, and creamy whipped topping!! A perfect warm weather dessert that everyone LOVES!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Thank you for posting an actual RECIPE instead of “open a box of strawberry cake mix and…” like the last 5 “recipes” I looked at!

    Rating: 5
  2. Made it that night and devoured it by morning…so delicious that I made it AGAIN the next night. This time I added an extra tblsp of margarine to the glaze and it turned into a succulent SAUCE!!! This cake is a keeper.

    Rating: 5
    1. Thanks for the 5 star review and glad you’ve made it twice already and that it’s a keeper!

  3. I would like to make this as a 2-layer cake with 9-inch round pans. Do you recommend doubling the recipe? How long would you bake them? I am hoping to make this for me and my twin sister for our bday. Thanks!

    1. A 9-inch square pan holds more volume than a 9-inch round (break out that geometry) so if you double the recipe, as written, you will have more batter than you need for two 9-inch rounds. You can discard the excess.

      I have never tried this cake as a layer cake so don’t know how it will stack.

  4. Ok so i this cake turned out perfectly for the glaze i added some strawberry flavor and lemon zest and it really popped also the baker in me just has to add at least 1 egg in the batter and it still turned out great its so fluffy and soft omg this recipe is definitely pinned

    Rating: 5
  5. After lots of searching for a great looking vegan dessert I found this, it looks incredible!!! I do have an almond allergy though, do you think I could use a different vegan milk substitute like coconut milk instead?

  6. Hi Just baked this. I changed it to a gluten free cake, using macadamia nut oil instead of suggested oils, increased almond milk by 1/4 cup and made my own baking powder using cream of tartar and bicarbonate of soda. ABSOLUTELY yummy.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad your tweaks worked out great for you!

  7. I made this to use up my frozen strawberries from last year (too long). It was soooooooooooo good! I think this is my new favorite way to use strawberries.

    Tonight I’m gonna try it with frozen blueberries because I have a bunch of those too.

    1. Thanks for trying the recipe and I’m glad it came out great for you! I’m sure it will be great with blueberries, too!

  8. i made this yesterday and it’s delicious!! so moist and flavorful!! can’t beat strawberry and bananas together. 

  9. hello Averie I tried this recipe a couple of days ago n it turned out delicious love it love it love it….going to make again today:)thanks Averie..

  10. I just made this today and it was delicious! My brother is semi-forcing us to become more healthy by kicking the sugar and white flour out of our diets, so I switched up the recipe a bit, but it turned out absolutely DELICIOUS. Instead of the sugar, I used a little more than 1/2 cup of pure maple syrup. Instead of the AP flour, I used 1 cup whole wheat flour. And I substituted the almond milk with full fat raw milk. I baked it for the 40 minutes and my whole family raved about it, but especially my brother! Thanks again for another super recipe, Averie!

    1. Glad it came out great with maple syrup, WW flour, and raw milk and that your entire family raved about it!

  11. The is literally the best cake ever out of every cake I’ve ever made and/or eaten! I’ve made it twice – the second time last night and it turned out so well! I found it’s best to work quickly while mixing, the first time I had to leave the batter while the strawberries defrosted and it turned out quite dense, but last night I pre-defrosted my strawberries so I could mix it quickly, I also added 1/2 teaspoon more baking powder and it turned out so delicious and spongy!! I love this cake <3 

    1. Thanks for trying the recipe and I’m glad it came out great for you! And yes with cakes, it’s better you mix and bake right away and not let them sit if possible. Glad it’s a hit for you!

    1. I haven’t tried it and so can’t say for sure but rice milk is thinner than almond milk so I’m not sure how that would effect the batter consistency.

  12. So amazing!! Perfect recipe, I didn’t make the frosting, since it has margaine in it, but the cake itself is lovely! Thanks so much :)

    1. Thanks for trying the recipe and I’m glad the cake came out great for you (even without adding frosting, my favorite things! ha!)

  13. Just made this! I made the mistake of substituting applesauce in because I didn’t have enough banana and I didn’t compensate for the extra wetness! Turned out super soggy but tasty none the less! Will definitely have to retry again!

    1. Yeah applesauce is not something I bake with ever because of that very reason but next time you know!

  14. Hey! Made the cake today and totally loved it, definitely going to bake it againg someday. I doubled the recipe and used a 14×11 inch pan, added a heaping teaspoon of cinnamon, subbed the baking powder for 1 teaspoon of baking soda as I’m extremely sensitive to the bitter taste the former tends to lend, and used whole wheat flour and light muscovado sugar, – worked out great. Also, my cake only needed 30 minutes in the oven, for whatever reason. Thanks for the wonderful recipe!

    1. Yours baked quickly because you used a 14×11 which is a pretty large/flat pan so lots of surface area, which translates to a faster baking time.

      Glad that the w.w. flour and light muscovado worked for you! And I can Totally!! relate to being super sensitive to the taste of baking powder. I honestly baked for years without it, trying to use only baking soda. There are times when baking powder just does the trick so I use it, although I am always careful because I know that taste all too well and am sensitive to it too! Glad you made this recipe work for your needs and preferences!

  15. Want to make these as cupcakes for Easter. I am currently breastfeeding and because of my childs allergies I am on a strictly vegan diet. My in-laws are also vegan. We will all be together on Easter so I felt it was important to make something that included them as well. I searched online  for a good vegan strawberry cake and am so excited I came upon this one. I wanted to make this as cupcakes because it would be easier to transport, serve, and I already have some super cute Easter themed cups that I wanted to use. I know a previous commenter asked and you werent sure yet, have any idea how they might turn out now?

    1. I haven’t made this vegan but why don’t you try! Sounds like you have nothing to lose and lots to gain. With baking, you never know til you try!

  16. Made it yesterday with a friend and it was DELICIOUS!!! Can’t wait to make it again tomorrow for my friends and show them how amazing vegan baking can be :)

  17. I just discovered your site the other day and am in LOVE with all of your recipes!! I just made this cake today and my family is head over heels over them! So good! Thanks for sharing! :)

    1. Thanks for finding me and the nice compliments and for trying this cake! Glad you guys are loving it!

  18. This is awesome. I’m currently making it. Hope it tastes as good as it looks. Some people think vegan food is boring but this proves them wrong. Yay for vegan-ism :) Thanks for the recipe!

    1. Some people think vegan food is boring but this proves them wrong. <--- AMEN! When I was strictly vegan I felt the same and now as a vegetarian, I continue to post tasty vegan recipes when I can for that very reason :)

  19. Love this! It is perfect for my son who is allergic to eggs. I only have an 8×8 pan so it took forever to cook and still was dense, I may buy a 9×9 pan just for it!

    1. This is a really dense cake to begin with and baking it in any smaller pan than the 9×9 will make it…even denser and take forever to cook. A 9×9 pan should be $10 bucks at the grocery store or Target – well worth it to have one!

      1. Made this again with a 9×9 pan and wow, what a diffrence! My family inhaled it so we picked more strawberries just to make it again!

      2. Yes a 9×9 pan is really key for this cake. An 8×8 is just a tad too small. Glad your family loved and inhaled it!

  20. Made this twice within 3 days – love it and so does everyone who ate it. Used raspberries instead of strawberries as I’m not a fan of cooked strawberries.

    1. Twice in 3 days, that’s amazing! And your idea to swap in raspberries is great and yes, I think it’s super easy to prepare and glad you do too! Awesome!

  21. My cake has been in the oven almost an hour, and still failing the toothpick test. :( Sadness. Although it smell delish!

    1. Perhaps your berries or your bananas were extra moist – as long as the top is not too browned, just bake until it’s done. Also, toothpick test will not come out perfectly ‘clean’ – some gooey-ness is okay, just not sloppy wet batter.

  22. Yum! Just made this with fresh plums and topped it with strawberries and it was delicious…you’re recipes are the only ones that never fail me Averie! Plus its vegan :)

    1. Thanks for trying this, for saying that my recipes are the only ones that never fail you, and that you had all the ingredients on hand (and it’s vegan)! YAY! Thanks for the compliments and glad you like the cake!

  23. Going to have to sub regular milk for the almond milk- allergies :( but I love that I can totally eat this for breakfast and consider it semi-healthy, right? there IS fruit in it… and less than a cup of sugar! ;)

    1. Yes totally sub out according to your needs and of course, cake for breakfast is a winner :) But yes, less than 1 c sugar for the whole cake isn’t bad!

  24. I’ve never (intentionally) baked anything vegan before this, and let me tell you, this was AMAZING!! The flavors were so summery and delicious, and the cake is super moist. My husband loved it, too, and he had no clue it was vegan :)

    1. Love comments like this – that you’ve never intentionally baked a vegan dessert, that your hubs had no clue, and that you loved it and thought it was amazing. Vegan baking, when done right, can be every bit as amazing as non-vegan! Hopefully you’re a believer now. Thanks for trying the recipe!

  25. Super impressive that this is vegan! I’ve always loved strawberries and bananas together too. When I was in school, I had a strawberry, banana, and vanilla ice cream smoothie as a snack every day. Pure comfort!

  26. I can’t believe this moist, scrumptious cake is entirely vegan! It looks SO juicy and full of all those plump strawberries and delicious banana. Can’t wait to make! Pinned :D

    1. Thanks for pinning and it’s amazing what you can do with vegan baking if you put your mind to it :)

  27. Oooohhh that GLAZE!!! I love it. I also love Silk! And I have seriously never made a cake or bread or anything with bananas AND strawberries. I’m missing out! I think I need to make this ASAP!

  28. Strawberry Banana Cake – check! I just love how this happens to be vegan – you just naturally make desserts even more awesome by increasing the health factor Averie :) Totally gorgeous and that glaze on top – fantastic! You can just tell how perfectly moist the cake is and with all those strawberries and bananas, I’m thinking this might work for breakfast :) Pinned!

    1. Would totally work for breakfast. You know, cake for breakfast is always a good thing :) And yes it is healthier than other cakes so of course you can have extra. Thanks for pinning!

  29. Oh boy, I could gobble a piece of that up right now! It looks so light and fluffy. And your photography is so beautiful.

  30. I don’t think that banana cake can get any more beautiful than this, this is definitely the queen B-anana!! I am really craving something banana infused but my mum chucked out all of the ripened bananas that I had been saving!! So I’m going to have to wait for this green bunch to do something with themselves first! Often when I make banana bread (without strawberries) I use oil too rather than butter – but I add in some yogurt too! The final product is outstandingly fluffy + moist!! So much so that you actually have to cut down on the oil! I also saw a recipe for sour cream pancakes, so I’m guessing that sour cream too has the same effect! I might try adding them in if the bananas ripen and i’m feeling naughtier than usual!!
    Amazing pictures, Averie.

    Tash xo

  31. I love that this could totally pass as a breakfast item! ;) It looks scrumptious! Pinning!

  32. I would love to make this bread and take it along side a picnic with my girls! Love it Averie! And always love the photography!

  33. Can I substitute Silk Unsweetened Vanilla Almond Milk with regular Milk and add some Vanilla? This recipe looks so tempting and I dont have Almond Milk to make it right away.

  34. Genius! I’ve made a strawberry banana quick bread before but never a cake. Soft and fluffy + bananas and strawberry = heaven :)

    1. I never had made it as a cake either. Like you, quickbread/loaf, but not cake – so here we go, now we have cake!

  35. This looks sensational Averie! So soft and pretty with the strawberries. You make the most beautiful and best tasting one bowl cakes and I love that about your recipes and totally appreciate it. Pinning :)

  36. I love this flavor combo for a shake so why not a cake?! It looks delicious and super moist. Love that pretty drizzle on top too. :)

  37. This cake is currently in my oven! I can’t believe I’ve never thought to pair bananas and strawberries together! If the cake tastes half as good as the batter then I’m in trouble! Thanks for the recipe, Averie!

    1. It’s in your oven? Well I am so honored and flattered you made it, Jessica! Thanks for trying it & please LMK what you think! I know, the batter is so good and no eggs, so I had more than a few licks :)

  38. Ah, perfumed coconut undertones; I am in!
    Love the strawberry + banana duo, perfectly fresh & airy for late spring!

  39. This cake looks heavenly I love the photos of the strawberries on the white dishes so pretty. You are always able to get the icing in such neat straight rows when I try there are always blurbs and its never straight..

    1. If it wasn’t for the photography, I’d just smear it on with a big ole knife :) But, I try to be neat so people can see what’s underneath like the big strawberries!

  40. This cake looks amazing! I love the combination of strawberries and bananas together! Beautiful pictures, too!

  41. Okay, just when I was thinking that this CANNOT get any better, these beauties turned out to be vegan and now I can’t stop drooling thinking about this cake! I love the combination of bananas and strawberries and everything gets better with that glaze!!!! Yummmm!

    1. You’re the queen of incredible icing and frosting jobs! You make the prettiest cupcakes and cakes, Jaclyn!

  42. This is such a beautiful cake, Averie! The strawberries are perfectly placed and the glaze is perfectly drizzled. Love that it is vegan too. Cause once again, I’m having an internal battle with myself on eating meat. So I think I am going to stop again. I don’t think I will go totally vegan, because there’s this thing called cheese, but I certainly welcome tasty vegan treats and dishes!

    Thanks for sharing the recipe. Pinned! :)

    1. Being vegan means I can’t bake with eggs or butter on a regular basis and for some recipes, there is just really nothing like using the real thing. In many cases, I can work around, but not always, so being vegetarian is where I’m at. I love cheese too, who doesn’t! But I could give that up. It’s the baking stuff that’s really hard when you’re writing a mostly baking blog :) Thanks for pinning and good luck figuring out what feels right to you!

  43. Strawberries and bananas in a cake basically counts as health food to me! I mean, how can you argue with having 2 fruits in one forkful? ;) Strawberry and banana always been my younger brother’s favorite yogurt flavor, and I have to admit, I always save those two (best) for last in a fruit salad. Your gorgeous, moist cake wouldn’t last 24 hours with our family around!

  44. I totally agree with the strawberry banana combo–perfect for a warm weather cake!! This is a little off topic butI remember officially liking yogurt when Yoplait came out with their strawberry banana flavor (choices were pretty slim in the early 80’s in tiny Midwestern towns)! And yes to Silk–it’s the only brand I buy anymore because it doesn’t have gums and thickeners that can bother my stomach. Your glaze always looks so perfect–my lines tend to get a little curvy but it still tastes good so I guess that’s what counts in the end!

    1. It’s always the taste that counts and trust me, if I wasn’t doing it for the camera, there is no way I would be making all those lines. I’d spread it on with a knife and call it good but you can’t see the berries if you do that on the pics so I take my time. But otherwise, well, I wouldn’t :) And totally agree with you about Silk. It’s not filled with gums and thickeners and it’s my #1 choice, too!

  45. Averie this cake looks so good and it is kind of healthy too with all those strawberries and banana!! Love it!

  46. Looks almost like a gooey muffin in a cake! I love that it’s vegan but doesn’t use vegan butter (can’t stand the stuff) and strawberry + banana is an always winning combination.

    1. Not only that, it’s hard to come by for some people and it’s more expensive, ounce for ounce. I love coconut oil in recipes like this. It’s a match made in heaven with the strawberry + bananas!

  47. Your recipes always look amazing Averie! Looks so soft and fluffy, and I love that glaze too. Pinning :0)

    1. Thanks, Julie! You have some beautiful recipes that I repin whenever I see them! Thanks for pinning this one!

  48. My mouth is watering just looking at your photos of this cake! I love how you drizzled that glaze over the top – yum! I’m so excited to have such a delicious vegan cake option!

  49. Your pictures always make me so hungry! (which is not a bad thing :) ) This looks so delicious! yum.yum.yum.

  50. These ingredients – truly a KATIE recipe! (Other than the banana, which I don’t think would overpower this recipe.)

    I don’t know how you keep coming up with all these new recipes and combos. Fantastic!

    1. It’s a rough job but somebody’s gotta do it, right :) Five+ years later and pretty sure you’re read every post, and yep, this is a brand new recipe but I hadn’t really ever done a banana + strawberry cake! And you’re right, the banana is someone mild here. It’s there, but not overpowering. I think you could deal with it!

  51. I wish strawberries were back in season in Aussie because this cake is beautiful. I love simple cakes that I can *possibly* get away with eating for breakfast.

  52. This seriously looks incredible! I can’t believe I’ve never combined strawberries in banana bread. Can’t wait to try this cake, thanks for sharing!

  53. No wonder your family devoured this cake; it looks amazing. So moist and full of plump strawberries. Pinned.