I’ve spent years perfecting this strawberry cake recipe, and I can’t wait to share it with you. It’s become my go-to dessert for everything from birthday parties to casual weekend dinners.
This cake starts with a light, fluffy vanilla base that gets its gorgeous pink hue and fresh flavor from real strawberries.
The result is a cake that tastes like summer in every bite, with a tender crumb that practically melts in your mouth.
What I love most about this recipe is how it balances simplicity with impressive results.
You don’t need any fancy equipment or hard-to-find ingredients, just fresh strawberries and pantry staples you probably already have on hand.
The frosting is where this cake really shines. It’s a silky strawberry buttercream made with pureed berries that’s sweet without being cloying, and perfectly complements the cake’s delicate flavor.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Strawberry Cake
This strawberry cake is everything a homemade dessert should be: beautiful, delicious, and surprisingly simple to make.
The fresh strawberry flavor comes through in both the cake and frosting, creating a cohesive taste experience that store-bought mixes simply can’t match.
The texture is another winning feature. The cake stays moist for days thanks to the natural moisture from the strawberries, and the crumb is tender without being dense.
It holds up beautifully when sliced, making it perfect for layering or serving at gatherings.
- Real strawberry flavor: No artificial extracts or food coloring needed, just pure berry goodness
- Beginner-friendly: Simple mixing method that doesn’t require special techniques
- Crowd-pleaser: Appeals to kids and adults alike with its fresh, fruity taste
- Versatile: Works beautifully as a single layer, double layer, or even as cupcakes
- Make-ahead friendly: Can be baked a day in advance and frosted before serving
This pairs beautifully with my strawberry sauce recipe for an extra berry boost.
Ingredients
This recipe uses fresh strawberries as the star ingredient, complemented by basic baking staples.
The fresh strawberries need to be pureed for the cake and frosting, so choose ripe, fragrant berries for the best flavor.
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup strawberry puree (from about 1½ cups fresh strawberries)
- ½ cup whole milk
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream
- Fresh strawberries for garnish
Kitchen Equipment Needed
Having the right tools makes baking this cake a breeze. Most of these items are standard baking equipment, but a few key pieces will ensure your cake turns out perfectly every time.
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Food processor or blender for pureeing strawberries
- Mixing bowls
- Rubber spatula
- Wire cooling rack
- Fine-mesh strainer for strawberry puree
- Offset spatula for frosting
You might also enjoy: Red Velvet Cake Recipe
Recommended Products for This Recipe
After making countless strawberry cakes over the years, I’ve found that certain products truly elevate the final result.
These recommendations aren’t essential, but they’ll make the process smoother and help you achieve professional-quality results.
1. Fat Daddio’s Round Cake Pans
These aluminum cake pans heat evenly and prevent those annoying dark edges that can dry out your cake.
I switched to these years ago and never looked back. The straight sides also make layering much easier.
2. Vitamix Professional Series Blender
For the smoothest strawberry puree, a high-powered blender makes all the difference. This Vitamix blender eliminates seeds and creates a silky texture that incorporates beautifully into both cake batter and frosting.
3. Ateco Offset Spatula Set
Getting that bakery-smooth frosting finish is so much easier with a quality offset spatula.
This set includes multiple sizes, perfect for both crumb coating and final frosting application.
4. Nielsen-Massey Pure Vanilla Extract
Since this recipe highlights delicate strawberry flavor, using premium vanilla extract prevents any artificial taste from competing with the fresh berries. The depth of flavor is noticeable.
Step-by-Step Instructions: How to Make Strawberry Cake
Follow these detailed steps to create a perfectly moist and flavorful strawberry cake. Take your time with each stage, and you’ll be rewarded with a bakery-quality dessert.
1. Prepare Your Strawberry Puree
- Wash 2 cups of fresh strawberries thoroughly and remove the stems and leaves
- Cut the strawberries into quarters for easier blending
- Place strawberries in a food processor or blender and puree until completely smooth
- Strain the puree through a fine-mesh strainer to remove seeds (this step is optional but creates a smoother texture)
- Measure out 1 cup for the cake batter and ½ cup for the frosting, setting each portion aside separately
2. Prep Your Pans and Preheat the Oven
- Preheat your oven to 350°F (175°C)
- Grease two 9-inch round cake pans thoroughly with butter or cooking spray
- Line the bottom of each pan with parchment paper circles for easy removal
- Dust the greased pans lightly with flour, tapping out any excess
3. Mix the Dry Ingredients
- In a medium bowl, whisk together 2½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt
- Whisk thoroughly to ensure the leavening agents are evenly distributed throughout the flour
- Set this bowl aside while you prepare the wet ingredients
4. Cream the Butter and Sugar
- In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat ¾ cup softened butter on medium speed for about 2 minutes until smooth
- Add 1¾ cups granulated sugar and continue beating on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color
- Scrape down the sides of the bowl halfway through to ensure even mixing
5. Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition and scraping down the bowl between additions
- Add 1 teaspoon vanilla extract and mix until fully incorporated
- The mixture should look smooth and slightly increased in volume
6. Combine Wet and Dry Ingredients
- With the mixer on low speed, add one-third of the flour mixture to the butter mixture
- Once mostly incorporated, add half of the strawberry puree (½ cup) along with ¼ cup of the milk
- Add another third of the flour mixture, then the remaining strawberry puree and milk
- Finish with the final third of the flour mixture, mixing just until no streaks of flour remain
- Be careful not to overmix, which can result in a tough cake
7. Bake the Cake Layers
- Divide the batter evenly between the two prepared pans, using a kitchen scale for accuracy if desired
- Smooth the tops with a spatula, spreading the batter to the edges
- Tap each pan gently on the counter a few times to release any large air bubbles
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs
- The tops should spring back when lightly pressed
8. Cool the Cakes
- Remove pans from the oven and place them on wire racks
- Let the cakes cool in the pans for 10 minutes
- Run a knife around the edges to loosen, then invert onto wire racks
- Peel off the parchment paper and flip cakes right-side up to cool completely before frosting
9. Make the Strawberry Buttercream
- In a clean mixer bowl, beat 1 cup softened butter on medium speed for 2-3 minutes until creamy and pale
- Gradually add 4 cups powdered sugar, one cup at a time, mixing on low speed after each addition
- Add ½ cup strawberry puree and 2 teaspoons vanilla extract
- Beat on medium-high speed for 3-4 minutes until light and fluffy
- Add 2-3 tablespoons heavy cream, one tablespoon at a time, until you reach your desired consistency
10. Assemble and Frost the Cake
- Place the first cake layer on your serving plate or cake stand
- Spread about 1 cup of frosting evenly over the top, leaving a small border around the edge
- Place the second cake layer on top, pressing down gently to secure
- Apply a thin crumb coat of frosting over the entire cake to seal in crumbs, then refrigerate for 15 minutes
- Apply the final layer of frosting, using an offset spatula to create smooth sides and top
- Garnish with fresh strawberry slices and serve
Read Also: Strawberry Cheesecake Cookies
Tips for The Best Strawberry Cake
These expert tips will help you avoid common pitfalls and achieve the most flavorful, beautiful strawberry cake possible. I’ve learned these lessons through years of trial and error.
- Use room temperature ingredients: Butter, eggs, and milk should all be at room temperature for the best texture and even mixing
- Don’t skip straining the puree: Removing strawberry seeds creates a smoother batter and prevents speckles in your cake
- Measure flour correctly: Spoon flour into your measuring cup and level it off rather than scooping, which can pack too much flour
- Test for doneness carefully: The toothpick should have a few moist crumbs, not be completely clean, to avoid overbaking
- Cool completely before frosting: Warm cake will melt your buttercream and create a messy situation
- Reduce puree if too liquidy: If your strawberries are very juicy, simmer the puree for 5-10 minutes to concentrate the flavor and reduce excess moisture
Serving Suggestions
This strawberry cake is delicious on its own, but pairing it with complementary flavors and textures takes it to the next level. Here are my favorite ways to serve this beautiful dessert.
The cake’s light, fruity flavor makes it perfect for spring and summer gatherings. I love serving it at garden parties, baby showers, and birthday celebrations where its pretty pink color fits right in with the festive atmosphere.
- Serve with a dollop of whipped cream and fresh berries
- Pair with a scoop of vanilla ice cream for a classic combination
- Drizzle individual slices with extra strawberry sauce for intense berry flavor
- Accompany with Greek yogurt with granola for a lighter breakfast version
- Serve alongside smoothie bowls at brunch
Another favorite: Cranberry Cheesecake Recipe
Variations of Strawberry Cake
Once you’ve mastered the basic recipe, these variations let you customize the cake to suit different occasions and flavor preferences.
Each one brings something unique while maintaining the delicious strawberry base.
- Strawberry lemonade cake: Add 2 tablespoons lemon zest to the batter and replace milk with fresh lemon juice for a tangy twist
- Chocolate-covered strawberry: Add ¼ cup cocoa powder to the dry ingredients and use chocolate buttercream between layers
- Strawberry shortcake style: Replace the buttercream with stabilized whipped cream and fresh strawberry slices for a lighter version
- Mixed berry cake: Combine strawberries with raspberries or blueberries in your puree for more complex flavor
- Strawberry champagne cake: Replace the milk with champagne and add champagne to the frosting for an elegant adult version
- White chocolate strawberry: Fold in ½ cup melted white chocolate chips into the batter for extra richness
Storage and Reheating
Proper storage keeps your strawberry cake fresh and delicious for days. The fruit-based frosting requires slightly different handling than standard buttercream.
Room Temperature Storage: Keep the frosted cake in a cake dome or covered container at room temperature for up to 2 days if your kitchen is cool (below 70°F).
Refrigerator Storage: Store covered in the refrigerator for up to 5 days. Bring to room temperature 30 minutes before serving for the best texture.
Freezer Storage: Wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Frosted cake slices can be frozen individually for quick single servings
- The buttercream may weep slightly when thawed, so gently blot any excess moisture with a paper towel
- Avoid freezing fully frosted cakes as the decoration may not survive well
- Store leftover frosting in an airtight container in the fridge for up to one week
For a lighter option, try: Fruit and Yogurt Parfait
Nutritional Facts
Per Slice (1/12 of cake):
- Calories: 485
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 110mg
- Sodium: 195mg
- Total Carbohydrates: 68g
- Dietary Fiber: 1g
- Sugars: 52g
- Protein: 5g
- Vitamin C: 15% DV
- Calcium: 6% DV
- Iron: 8% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used.
Health Benefits of Key Ingredients
While this is definitely a dessert to enjoy in moderation, several ingredients provide surprising nutritional benefits. Understanding these helps you appreciate the wholesome elements in this treat.
Strawberries are the nutritional star of this recipe, packed with vitamin C, antioxidants, and fiber.
Just one cup provides more than 100% of your daily vitamin C needs, supporting immune function and skin health.
- Strawberries: Rich in anthocyanins that support heart health and may help regulate blood sugar levels
- Eggs: Provide high-quality protein and essential nutrients like choline for brain health
- Butter: Contains vitamin A, vitamin E, and beneficial fatty acids when consumed in moderation
- Milk: Supplies calcium, vitamin D, and protein for bone health
- Vanilla extract: Contains small amounts of antioxidants and may have mood-enhancing properties
Read Also: Pumpkin Cupcakes with Cream Cheese Frosting
FAQs About Strawberry Cake
1. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well in this recipe. Thaw them completely and drain excess liquid before pureeing.
You may need to reduce the amount of milk slightly since frozen berries tend to release more water than fresh ones.
2. Why did my cake turn out dense instead of fluffy?
Dense cake usually results from overmixing the batter after adding flour, using too much flour, or using cold ingredients.
Make sure to mix just until ingredients are combined and all dairy and eggs are at room temperature. Measuring flour correctly by spooning and leveling is also crucial.
3. Can I make this as cupcakes instead of a layer cake?
Absolutely! This batter makes about 24 cupcakes. Fill cupcake liners two-thirds full and bake at 350°F for 18-22 minutes. They’re perfect for parties and portion control.
4. How can I make the strawberry flavor more intense?
For stronger strawberry flavor, reduce the puree by simmering it for 10-15 minutes until it’s concentrated.
You can also add 1-2 teaspoons of strawberry extract to both the cake and frosting. Using fresh, ripe, in-season strawberries makes the biggest difference.
5. My frosting is too thin. How do I fix it?
If your strawberry buttercream is too soft, add more powdered sugar ¼ cup at a time until you reach the desired consistency.
Alternatively, refrigerate the frosting for 15-20 minutes, then rewhip it. The strawberry puree adds moisture, so you may need more sugar than in a traditional buttercream.
Strawberry Cake
Ingredients
- 2.5 cups all-purpose flour 300g; spoon and level to measure accurately
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter 170g, softened to room temperature
- 1.75 cups granulated sugar 350g
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup strawberry puree from about 1½ cups (225g) fresh strawberries
- 0.5 cup whole milk 120ml, room temperature
- 1 cup unsalted butter 227g, softened to room temperature
- 4 cups powdered sugar 480g, sifted
- 0.5 cup strawberry puree 120ml
- 2 tsp vanilla extract
- 2 tbsp heavy cream 2–3 tablespoons, added as needed for consistency
- fresh strawberries sliced, for topping
Equipment
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Food processor or blender For pureeing strawberries
- Mixing bowls
- Rubber spatula
- Wire cooling rack
- Fine-mesh strainer For straining strawberry puree
- Offset spatula For frosting the cake
Method
- Wash, stem, and quarter about 2 cups of fresh strawberries, then blend until smooth. Strain through a fine-mesh strainer if desired, and measure out 1 cup for the cake and ½ cup for the frosting.
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then lightly dust with flour and tap out any excess.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined; set aside.
- Beat softened butter on medium speed for 2 minutes until smooth, then add sugar and beat on medium-high for 3–4 minutes until light, fluffy, and pale, scraping the bowl as needed.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
- On low speed, alternate adding the flour mixture and the strawberry puree with milk in three additions of flour and two of liquid, beginning and ending with flour; mix just until no streaks remain and do not overmix.
- Divide batter evenly between the prepared pans, smooth the tops, and tap on the counter to release air bubbles. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool cakes in pans on wire racks for 10 minutes, then run a knife around the edges, invert onto racks, peel off parchment, and cool completely before frosting.
- Beat butter for 2–3 minutes until creamy, then gradually add powdered sugar, followed by the strawberry puree and vanilla; beat on medium-high for 3–4 minutes, adding heavy cream one tablespoon at a time until the desired consistency is reached.
- Place the first layer on a cake stand and spread about 1 cup of frosting on top, then add the second layer, apply a thin crumb coat, refrigerate 15 minutes, and finish with the remaining frosting. Garnish with fresh strawberry slices.
Nutrition
Notes
- Room temperature ingredients: Butter, eggs, and milk should all be at room temperature for the best texture and most even mixing.
- Measure flour correctly: Spoon flour into your measuring cup and level it off — scooping directly packs the flour and can lead to a dense cake.
- Strain the puree: Removing seeds creates a smoother batter and more uniform color, though this step is optional.
- Intense strawberry flavor: Simmer the puree for 10–15 minutes to concentrate it, or add 1–2 teaspoons of strawberry extract to the batter and frosting.
- Frozen strawberries: Thaw completely and drain excess liquid before pureeing; reduce the milk slightly since frozen berries release more water.
- Frosting too thin: Add powdered sugar ¼ cup at a time, or refrigerate the frosting for 15–20 minutes and rewhip before applying.
- Make-ahead tip: Bake cake layers a day in advance, wrap tightly, and store at room temperature; frost the day of serving.
- Storage: Keep frosted cake covered at room temperature up to 2 days (if kitchen is below 70°F), or refrigerated up to 5 days. Bring to room temperature 30 minutes before serving.
- Freezing: Wrap unfrosted layers individually in plastic wrap and foil; freeze up to 3 months and thaw overnight in the refrigerator before frosting.
- Cupcakes: This batter makes about 24 cupcakes — fill liners two-thirds full and bake at 350°F for 18–22 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This strawberry cake has earned its place as one of my most treasured desserts. From the first bite of tender, strawberry-infused cake to the last swipe of creamy frosting, it never fails to impress.
The beauty of this recipe is how it transforms simple ingredients into something truly special.
Fresh strawberries bring natural sweetness and gorgeous color, while the classic cake base provides the perfect canvas for showcasing their flavor.
I hope this strawberry cake becomes a favorite in your home too. Give it a try for your next celebration, or just because you’re craving something sweet and fruity.
I’d love to hear how it turns out for you, so drop a comment below with your experience or any creative variations you tried.
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- Pumpkin Roll Cake Recipe
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