Strawberry cake is a soft, fruity, and delightfully sweet dessert that’s perfect for spring and summer—or any time you crave fresh berry flavor. Whether you use fresh strawberries, freeze-dried powder, or strawberry puree, this cake bursts with real fruit taste in every bite. Paired with a creamy frosting or whipped topping, it’s a crowd-pleaser for birthdays, parties, picnics, or special weekends at home.
Why you will love this recipe
Fresh, natural flavor – This cake uses real strawberries for a rich, fruity taste—no artificial flavorings needed.
Moist and fluffy texture – The crumb is soft, tender, and not overly dense.
Perfect for all occasions – From celebrations to casual desserts, it’s always welcome on the table.
Easy to customize – Add strawberry puree, glaze, or cream cheese frosting to make it your own.
Ingredients List
For the Strawberry Cake:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1/2 cup whole milk
3/4 cup strawberry puree (from fresh or frozen strawberries)
Optional: 1/4 cup strawberry jam for enhanced flavor
For the Strawberry Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1/2 cup freeze-dried strawberry powder or 1/4 cup reduced strawberry puree
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk (to thin frosting)
Pinch of salt (to balance sweetness)
Timing & Servings
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Cool Time: 1 hour
Total Time: About 2 hours
Servings: 12 slices
Step-by-Step Instructions for Strawberry Cake
Step 1: Make the Strawberry Puree
Hull and chop 1 1/2 cups of fresh strawberries.
Blend into a smooth puree.
Simmer in a small saucepan for 10–15 minutes over medium heat until reduced by half. Cool completely.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line with parchment paper.
Step 3: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar for 3–4 minutes until light and fluffy.
Step 5: Add Eggs and Vanilla
Beat in eggs one at a time.
Mix in the vanilla extract and sour cream until combined.
Step 6: Add Milk and Strawberry Puree
Stir in the cooled strawberry puree and milk.
Alternate mixing in dry ingredients and wet ingredients until just combined.
Step 7: Bake the Cakes
Divide batter evenly between prepared pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Strawberry Frosting
Step 1: Prepare Strawberry Powder or Puree
Crush freeze-dried strawberries into a fine powder (or use reduced puree).
Let it cool before adding to the frosting.
Step 2: Beat Butter and Sugar
Beat softened butter for 2 minutes until creamy.
Gradually add powdered sugar and continue beating.
Step 3: Add Strawberry and Vanilla
Mix in the strawberry powder or puree, vanilla, and a pinch of salt.
Add heavy cream 1 tablespoon at a time to reach desired consistency.
Assembling the Cake
Place one cake layer on a serving plate.
Spread a layer of frosting evenly on top.
Add the second cake layer and frost the top and sides.
Decorate with fresh strawberries or a drizzle of strawberry glaze.
Tips for Success
Use room temperature ingredients to help the batter blend smoothly.
Don’t overmix the batter to keep the cake light and fluffy.
Reduce the strawberry puree to concentrate the flavor without watering down the batter.
Chill the cake before slicing for cleaner cuts.
Flavor Variations
Lemon Strawberry Cake: Add 1 tablespoon of lemon zest to the batter and frosting.
Chocolate Strawberry Cake: Use chocolate ganache between layers and a strawberry glaze on top.
Strawberry Shortcake-Inspired: Skip frosting and serve with whipped cream and fresh berries.
Make-Ahead and Storage Tips
Making Ahead
You can bake the cake layers 1–2 days in advance and store them wrapped in the fridge.
Frosting can be made ahead and stored in an airtight container for up to 3 days.
Storing
Store the finished cake in the refrigerator, covered, for up to 4 days.
Bring to room temperature before serving.
Freezing
Wrap unfrosted cake layers tightly and freeze for up to 2 months.
Thaw in the fridge overnight before frosting.
What to Serve with Strawberry Cake
A scoop of vanilla ice cream
Fresh strawberries with a mint sprig
Glass of cold milk or strawberry lemonade
Hot tea or coffee
Nutritional Information (Per Slice)
Calories: ~450
Protein: 4g
Fat: 22g
Carbohydrates: 60g
Sugar: 42g
Fiber: 1g
Sodium: 200mg
FAQs
Can I use frozen strawberries?
Yes. Thaw them first and strain any excess liquid before pureeing.
Can I make this gluten-free?
Use a 1:1 gluten-free flour substitute and check that your baking powder is gluten-free.
Can I use strawberry extract?
Yes, for extra flavor, add 1/2 teaspoon of strawberry extract in addition to the puree.
What can I use instead of sour cream?
Plain Greek yogurt or buttermilk works well as a substitute.
Conclusion
Strawberry cake is a classic that never goes out of style. Whether you’re celebrating a birthday or craving a slice of something special, this homemade version delivers flavor, texture, and beauty. With layers of moist strawberry-infused cake and luscious frosting, every bite is pure joy.