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Easy Homemade Strawberry Cake Recipe

Strawberry Cake

iamwinfred
This homemade strawberry cake features a light, fluffy vanilla base infused with real strawberry puree for a gorgeous pink hue and fresh berry flavor in every bite. Topped with a silky strawberry buttercream made from pureed fresh berries, this beginner-friendly showstopper is perfect for birthdays, garden parties, or any celebration that calls for something beautiful and delicious.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 485 kcal

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

Ingredients
  

For the Cake

  • 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

For the Strawberry Buttercream

  • 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

For Garnish

  • fresh strawberries sliced, for topping

Instructions
 

  • 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.

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.

Nutrition

Serving: 1SliceCalories: 485kcalCarbohydrates: 68gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 195mgPotassium: 120mgFiber: 1gSugar: 52gVitamin A: 12IUVitamin C: 15mgCalcium: 6mgIron: 8mg
Keyword fresh strawberry cake, homemade layer cake, strawberry buttercream, strawberry cake, summer dessert
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