There’s something truly magical about the scent of a Strawberry Cake Recipe baking in your kitchen; it fills the air with a warm, sweet aroma that instantly feels like home. As someone who has spent years experimenting with flavors and textures in the kitchen, I can confidently say this is one recipe you’ll come back to time and time again. This Strawberry Cake Recipe isn’t just a treat for the taste buds—it’s a celebration of fresh, real ingredients that make every bite unforgettable.
What sets this cake apart is its commitment to authenticity; we skip the artificial flavors and instead use real strawberry puree and ripe strawberries to bring out that vibrant, natural flavor. The result is a cake that’s not only soft and fluffy, but also bursting with rich strawberry goodness. Whether you’re making it for a summer party, birthday bash, or just a cozy weekend dessert, this Strawberry Cake Recipe is designed to impress without making you stress.
Why You Will Love This Strawberry Cake Recipe
This Strawberry Cake Recipe has earned its place as a go-to favorite for home bakers; it’s incredibly easy to follow yet delivers professional-quality results. The blend of fresh strawberry puree and real strawberry pieces creates a double layer of flavor that sets this Strawberry Cake Recipe apart from others. It’s light, fluffy, and full of moisture—perfect for anyone who loves desserts that taste as good as they look.
Whether you’re hosting a family dinner, planning a birthday party, or just baking for fun, this Strawberry Cake Recipe fits the occasion. It pairs beautifully with whipped cream or ice cream and can easily be adapted into strawberry cupcakes or layered cakes. What makes this Strawberry Cake Recipe truly special is its natural sweetness and irresistible texture that stays fresh for days.
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Ingredients
For the Cake:
- Cake flour – Creates the tender, fine crumb texture (substitute: all-purpose flour + cornstarch)
- Baking powder – Provides the perfect rise and fluffy texture
- Salt – Balances sweetness and enhances strawberry flavor
- Granulated sugar – Sweetens and helps create moisture
- Unsalted butter, softened – Adds richness and tender texture
- Large eggs, room temperature – Binds ingredients and adds structure
- Strawberry puree – Made from fresh strawberries, provides intense flavor
- Whole milk – Creates moisture and smooth batter consistency
- Vanilla extract – Complements and enhances strawberry taste
- Diced fresh strawberries – Adds texture and bursts of natural flavor
For the Cream Cheese Frosting:
- Heavy cream – Adjusts consistency as needed
- Cream cheese, softened – Creates rich, tangy base
- Unsalted butter, softened – Adds smoothness and stability
- Powdered sugar – Provides sweetness and proper consistency
- Vanilla extract – Rounds out flavors
See recipe card for quantities.
Instructions
Prep and Mix Dry Ingredients
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour. Create strawberry puree by blending 1½ cups fresh strawberries until smooth. In a medium bowl, whisk together cake flour, baking powder, and salt.
Make the Batter
- In a large mixing bowl, cream softened butter with granulated sugar using an electric mixer for 3-4 minutes until light and fluffy. Beat in eggs one at a time, then add vanilla extract and ¾ cup strawberry puree. Alternately add the flour mixture and milk, beginning and ending with flour. Gently fold in diced fresh strawberries.
Pro Tip: Toss diced strawberries in a tablespoon of flour before folding them in. This prevents them from sinking to the bottom during baking.
Bake the Cake
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Don't overbake – this keeps your moist strawberry cake perfectly tender.
Cool and Frost
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. Once cooled, frost with cream cheese frosting made by beating together softened cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth and spreadable.
- Step 1: Prep and Mix Dry Ingredients
Combine the dry ingredients in a bowl
- Step 2: Make the Batter
Mix wet and dry ingredients to form batter
- Step 3: Bake the Cake
our batter into pans and bake
- Step 4: Cool and Frost
Cool the layers and frost the cake
Hints & Expert Cooking Tips
- Temperature Matters: Always use room temperature ingredients for the smoothest batter and best texture. Cold ingredients don't combine well and can result in a dense cake.
- Fresh vs. Frozen Strawberries: While fresh strawberries work best, you can use frozen ones for the puree. Thaw completely and drain excess liquid before blending.
- Measuring Flour Correctly: Spoon flour into measuring cups and level with a knife. Scooping directly can pack too much flour, making your cake dense.
- Testing for Doneness: Besides the toothpick test, gently press the center of the cake. It should spring back when done.
- Preventing Soggy Bottom: If your strawberries release extra juice, pat diced pieces dry with paper towels before folding into batter.
Recipe Variations & Dietary Modifications
Strawberry Shortcake Style
- Transform this into a strawberry shortcake by using less sugar in the cake and serving with sweetened whipped cream and fresh berry compote.
Vegan Strawberry Cake
- Replace butter with vegan butter substitute, use plant-based milk, and substitute eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 15 minutes).
Gluten-Free Version
- Use a 1:1 gluten-free flour blend designed for baking. Add ¼ teaspoon xanthan gum if your blend doesn't include it.
Strawberry Cupcakes
- Divide batter among 24 cupcake liners and bake at 350°F for 18-22 minutes. Perfect for parties and individual servings.
Chocolate Strawberry Combination
- Add ¼ cup cocoa powder to the dry ingredients and reduce flour by ¼ cup for a chocolate strawberry fusion that's absolutely divine.
Equipment Recommendations
Essential Tools:
- Two 9-inch round cake pans – Heavy-gauge aluminum pans distribute heat evenly
- Electric stand mixer or hand mixer – Makes creaming butter and sugar effortless
- Fine mesh strainer – For smooth strawberry puree if desired
- Wire cooling racks – Prevents soggy bottoms and ensures even cooling
Budget-Friendly Alternatives:
- Use a large whisk and some elbow grease instead of electric mixer
- A potato masher works for strawberry puree if you don't have a blender
- Improvise cooling racks with clean oven racks elevated on cans
Storage & Meal Prep Tips
Refrigerator Storage
- Store frosted cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, and the cake actually improves in flavor after a day as the strawberry taste develops.
Freezing Instructions
- Unfrosted cake layers freeze beautifully for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw at room temperature before frosting.
- You can also freeze individual slices wrapped in plastic for quick single servings. Frosted cake can be frozen for up to 1 month.
Make-Ahead Tips
- Bake cake layers up to 2 days ahead and store covered at room temperature. Make cream cheese frosting up to 3 days in advance and refrigerate. Bring to room temperature and re-whip before using.ing for X days/weeks/months.
The Sweet Secret Behind My Strawberry Cake Recipe
It all started in my grandmother’s sunlit kitchen; every summer, we’d pick strawberries from her garden, red and ripe with flavor you could smell before you even stepped outside. One day, she handed me a spoon and said, “The secret to the perfect Strawberry Cake Recipe isn’t just in the fruit—it’s in the feeling.” I didn’t fully understand back then, but now I do; it’s about pouring love into every step and letting the real strawberries do all the talking.
That’s why this Strawberry Cake Recipe means more than just dessert—it’s a memory wrapped in layers of soft crumb and juicy bites. No artificial shortcuts; just the rich, real taste of strawberry puree and chopped fruit baked into a cake that feels like home. Try it once, and you’ll understand why this little secret has been passed down for generations.
FAQ
What are the ingredients for a strawberry cake?
A classic Strawberry Cake Recipe usually includes all-purpose flour, baking powder, eggs, sugar, butter or oil, milk, fresh strawberries or strawberry puree, and vanilla extract. Some versions add cream cheese or buttermilk for richness.
What is the secret to super moist cake?
The secret is using ingredients that retain moisture—like oil instead of butter, sour cream or buttermilk, and not overbaking. For strawberry cake, adding puree also helps keep the crumb soft and moist.
Can I put fresh strawberries in cake batter?
Yes, absolutely! Just chop them into small pieces and lightly coat them with flour before folding them into the batter; this helps prevent sinking and adds juicy bursts of flavor throughout the cake.
What is the most delicious cake in the world?
That’s a tough one—it depends on your taste! But many would agree that a homemade Strawberry Cake Recipe made with real fruit and layered with whipped cream or cream cheese frosting is definitely a top contender.
Your New Favorite Strawberry Cake Recipe
So there you have it—proof that an easy Strawberry Cake Recipe from scratch can be both simple and spectacular. With juicy strawberries baked right in and a soft, bakery-style crumb, this cake is bound to become your go-to for birthdays, weekends, or anytime you’re craving something sweet. Real fruit flavor always wins, and this one delivers every single time.
If you enjoyed this Strawberry Cake Recipe, you’ll probably fall in love with a few more of our fruity favorites; try the creamy, dreamy Peach Custard Pie Recipe or the classic charm of our Strawberry Shortcake Recipe—they’re both delicious in their own unique way!
Now it’s your turn; bake it up and show it off! We’d love to see your version, hear what twists you tried (maybe a chocolate drizzle or gluten-free spin?), and cheer on your baking wins in the comments below.
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Pairing
These are my favorite dishes to serve with Strawberry Cake Recipe
Strawberry Cake Recipe
Equipment
- 2 2 9-inch cake pans Use heavy-gauge aluminum for even baking
- 1 Electric or hand mixer For creaming butter and mixing batter/frosting efficiently
- 1 Wire cooling racks Essential for cooling cakes evenly and preventing soggy bottoms
- 2–3 Mixing bowls Use separate bowls for dry, wet ingredients, and frosting
- 1 Fine-mesh strainer (optional) Optional; for straining strawberry puree for a smoother texture
- 1 Blender or food processor Needed to make strawberry puree quickly and evenly
Ingredients
- 2½ cups cake flour or 2¼ cups all-purpose flour + ¼ cup cornstarch
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup strawberry puree made from 1½ cups fresh strawberries
- ¾ cup whole milk
- 2 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 8 oz cream cheese softened
- ½ cup unsalted butter softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 2–3 tablespoon heavy cream to adjust frosting consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Whisk together cake flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy; add eggs one at a time.
- Mix in strawberry puree and vanilla extract.
- Alternate adding flour mixture and milk; fold in diced strawberries.
- Divide batter into pans and bake for 25–30 minutes; test with a toothpick.
- Cool cakes in pans 10 mins; remove to racks to cool completely.
- Beat cream cheese and butter; add powdered sugar, vanilla, and cream until smooth.
- Frost cooled cakes and serve.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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