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
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Fresh, natural flavor – This cake uses real strawberries for a rich, fruity taste—no artificial flavorings needed.
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Moist and fluffy texture – The crumb is soft, tender, and not overly dense.
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Perfect for all occasions – From celebrations to casual desserts, it’s always welcome on the table.
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Easy to customize – Add strawberry puree, glaze, or cream cheese frosting to make it your own.
Ingredients List
For the Strawberry Cake:
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2 1/2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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1 3/4 cups granulated sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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1/2 cup sour cream or plain yogurt
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1/2 cup whole milk
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3/4 cup strawberry puree (from fresh or frozen strawberries)
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Optional: 1/4 cup strawberry jam for enhanced flavor
For the Strawberry Frosting:
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1 cup unsalted butter, softened
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4 cups powdered sugar, sifted
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1/2 cup freeze-dried strawberry powder or 1/4 cup reduced strawberry puree
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1 teaspoon vanilla extract
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2–3 tablespoons heavy cream or milk (to thin frosting)
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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
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Hull and chop 1 1/2 cups of fresh strawberries.
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Blend into a smooth puree.
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Simmer in a small saucepan for 10–15 minutes over medium heat until reduced by half. Cool completely.
Step 2: Preheat and Prep
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Preheat your oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans or line with parchment paper.
Step 3: Mix Dry Ingredients
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 4: Cream Butter and Sugar
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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
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Beat in eggs one at a time.
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Mix in the vanilla extract and sour cream until combined.
Step 6: Add Milk and Strawberry Puree
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Stir in the cooled strawberry puree and milk.
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Alternate mixing in dry ingredients and wet ingredients until just combined.
Step 7: Bake the Cakes
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Divide batter evenly between prepared pans.
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Bake for 30–35 minutes or until a toothpick comes out clean.
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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
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Crush freeze-dried strawberries into a fine powder (or use reduced puree).
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Let it cool before adding to the frosting.
Step 2: Beat Butter and Sugar
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Beat softened butter for 2 minutes until creamy.
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Gradually add powdered sugar and continue beating.
Step 3: Add Strawberry and Vanilla
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Mix in the strawberry powder or puree, vanilla, and a pinch of salt.
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Add heavy cream 1 tablespoon at a time to reach desired consistency.
Assembling the Cake
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Place one cake layer on a serving plate.
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Spread a layer of frosting evenly on top.
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Add the second cake layer and frost the top and sides.
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Decorate with fresh strawberries or a drizzle of strawberry glaze.
Tips for Success
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Use room temperature ingredients to help the batter blend smoothly.
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Don’t overmix the batter to keep the cake light and fluffy.
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Reduce the strawberry puree to concentrate the flavor without watering down the batter.
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Chill the cake before slicing for cleaner cuts.
Flavor Variations
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Lemon Strawberry Cake: Add 1 tablespoon of lemon zest to the batter and frosting.
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Chocolate Strawberry Cake: Use chocolate ganache between layers and a strawberry glaze on top.
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Strawberry Shortcake-Inspired: Skip frosting and serve with whipped cream and fresh berries.
Make-Ahead and Storage Tips
Making Ahead
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You can bake the cake layers 1–2 days in advance and store them wrapped in the fridge.
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Frosting can be made ahead and stored in an airtight container for up to 3 days.
Storing
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Store the finished cake in the refrigerator, covered, for up to 4 days.
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Bring to room temperature before serving.
Freezing
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Wrap unfrosted cake layers tightly and freeze for up to 2 months.
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Thaw in the fridge overnight before frosting.
What to Serve with Strawberry Cake
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A scoop of vanilla ice cream
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Fresh strawberries with a mint sprig
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Glass of cold milk or strawberry lemonade
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Hot tea or coffee
Nutritional Information (Per Slice)
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Calories: ~450
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Protein: 4g
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Fat: 22g
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Carbohydrates: 60g
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Sugar: 42g
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Fiber: 1g
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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.