Strawberry Cake Recipe

This homemade strawberry cake is soft, moist, and bursting with real strawberry flavor. Unlike store-bought versions that use artificial flavors, this cake is made with fresh strawberries for a natural, sweet taste. It’s perfect for birthdays, celebrations, or any time you want a fruity and delicious dessert. The rich strawberry frosting adds the perfect finishing touch.

Ingredients and Substitutions

For the Cake

  • 2 1/2 cups all-purpose flour – Provides structure. Use cake flour for a lighter texture.
  • 2 1/2 teaspoons baking powder – Helps the cake rise.
  • 1/2 teaspoon salt – Balances the sweetness.
  • 1 cup fresh strawberry puree – Gives natural strawberry flavor. Frozen strawberries can work but should be thawed and blended.
  • 1 cup unsalted butter (softened) – Adds richness and moisture.
  • 1 3/4 cups granulated sugar – Sweetens the cake.
  • 4 large eggs – Provides structure and moisture.
  • 1 tablespoon vanilla extract – Enhances flavor.
  • 1/2 cup whole milk – Keeps the cake soft and moist.
  • A few drops of red food coloring (optional) – Adds a deeper pink color.

For the Strawberry Frosting

  • 1 cup unsalted butter (softened) – Creates a smooth and creamy base.
  • 4 cups powdered sugar – Sweetens and thickens the frosting.
  • 1/4 cup fresh strawberry puree – Adds natural strawberry flavor.
  • 1 teaspoon vanilla extract – Enhances taste.
  • 1-2 tablespoons heavy cream (if needed) – Helps achieve the right consistency.

Step-by-Step Instructions

Prepare the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Mix in the strawberry puree until combined.
  6. Gradually add the flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.
  7. If using food coloring, add a few drops and mix until the desired color is reached.

Bake the Cake

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Strawberry Frosting

  1. In a bowl, beat butter until creamy.
  2. Gradually add powdered sugar, mixing well.
  3. Add strawberry puree and vanilla extract. Beat until smooth.
  4. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.

Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
  2. Add the second cake layer and spread frosting evenly over the top and sides.
  3. Decorate with fresh strawberries if desired.

Serving Suggestions

  • Garnish with sliced strawberries or whole berries on top.
  • Drizzle with melted chocolate for extra flavor.
  • Serve with a scoop of vanilla ice cream.

Storage and Reheating

Storing

  • Keep in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days.

Freezing

  • Freeze unfrosted cake layers for up to 2 months.
  • Frosted cake can be frozen, but let it thaw in the fridge before serving.

Variations and Customizations

  • Strawberry Lemon Cake: Add 1 tablespoon of lemon zest for a fresh twist.
  • Chocolate Strawberry Cake: Mix 1/2 cup of mini chocolate chips into the batter.
  • Gluten-Free Version: Use a gluten-free flour blend.
  • Dairy-Free Option: Use dairy-free butter and almond milk.

FAQs

Can I use strawberry jam instead of fresh strawberries?

Yes, but fresh puree gives a better flavor. If using jam, reduce the sugar slightly.

Why is my cake dry?

Overbaking or adding too much flour can cause dryness. Check for doneness early and measure ingredients carefully.

Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance and store them wrapped at room temperature. Frost just before serving.

How do I make the frosting firmer?

Chill the frosting in the fridge for 10-15 minutes before using.

Can I make cupcakes with this recipe?

Yes! Fill cupcake liners 2/3 full and bake at 350°F (175°C) for about 18-20 minutes.

This homemade strawberry cake is soft, sweet, and full of fresh berry flavor. Try it for a special occasion or just as a treat!

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