I have to be honest with you. I didn’t always love strawberry cakes. Most of the ones I tried tasted artificial—too sweet, too fake.
But then one day, I thought, why not try making a real strawberry cake at home with fresh strawberries? That’s how this recipe was born.
And let me tell you, it completely changed my mind.
This cake is soft, full of real strawberry flavor, and topped with creamy frosting that makes it taste like heaven. If you’re a strawberry lover (and even if you’re not), you’re going to love this cake.
Let me walk you through everything step by step.
Why You’ll Love This Strawberry Cake
This isn’t your average cake. Most store-bought strawberry cakes use artificial flavoring. Mine is packed with fresh strawberries.
The fruit gives it a natural sweetness, a little tang, and that pretty pink color—without fake stuff.
The texture? Soft, moist, and fluffy. The frosting? Smooth and creamy with just the right amount of sweetness.
This cake is perfect for birthdays, family dinners, or even just because you feel like treating yourself.
Ingredients You’ll Need
Don’t worry, the ingredients are simple and easy to find.
For the Cake:
- 2 cups fresh strawberries (pureed)
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
For the Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ½ cup strawberry puree (fresh, not artificial)
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Strawberries
Wash and hull the strawberries. Blend them into a smooth puree. You’ll use this both in the cake and the frosting. This is what makes the flavor so fresh and natural.
2. Make the Cake Batter
In one bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in vanilla and strawberry puree. Slowly add the dry mix and milk, alternating until smooth.
3. Bake the Cake
Preheat your oven to 350°F (175°C). Pour the batter into two greased 9-inch cake pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
4. Make the Frosting
Beat butter until creamy. Add powdered sugar slowly. Mix in strawberry puree and vanilla. Beat until light and fluffy.
5. Frost and Decorate
Place one cake layer down, spread frosting, then stack the other cake on top. Frost the whole cake. You can add fresh strawberries on top as decoration.
Tips for the Best Strawberry Cake
- Use fresh strawberries – Frozen can work, but fresh makes the flavor shine.
- Don’t skip cooling – Frosting a warm cake will melt your frosting.
- Adjust sweetness – If your strawberries are very sweet, reduce the sugar slightly.
- Double the frosting if you like extra creamy layers.
Variations to Try
- Strawberry Shortcake Style – Add sliced fresh strawberries between the layers.
- Chocolate Twist – Drizzle melted chocolate on top.
- Strawberry Cupcakes – Use the same recipe but bake in cupcake liners for 18–20 minutes.
Serving and Storing
- Serve fresh with extra strawberries on the side.
- Store in the fridge, covered, for up to 3 days.
- You can also freeze the unfrosted cake layers for up to 2 months.
FAQs About Strawberry Cake
Q: Can I use frozen strawberries?
Yes, but make sure to thaw and drain them first. Fresh gives the best flavor.
Q: Can I make this cake without eggs?
Yes, replace each egg with ¼ cup unsweetened applesauce or yogurt.
Q: Can I make this into cupcakes?
Absolutely! Just adjust the baking time to 18–20 minutes.
Q: What frosting works best besides strawberry?
Cream cheese frosting or vanilla buttercream also taste amazing with this cake.
Q: How do I get a stronger strawberry flavor?
You can cook down the strawberry puree a little to concentrate the flavor before adding it.
There you go—my favorite strawberry cake recipe. It’s simple, fresh, and so much better than the store-bought version. If you try it, I’m sure it’ll become your go-to cake too.