Strawberry Cake Recipe

Let me introduce you to pure berry bliss: Strawberry Cake that’s so soft, so moist, and so full of sweet-tart strawberry flavor, it practically vanishes on your tongue. This recipe is everything you crave from a homemade treat — fluffy cake layers bursting with juicy fruit, delicately balanced sweetness, and a creamy, dreamy strawberry frosting that will have everyone reaching for seconds. If you’ve been searching for the Strawberry Cake to wow friends, family, or honestly just yourself, this is the one to bookmark and bake on repeat!

Ingredients You’ll Need

Baking a Strawberry Cake from scratch might sound fancy, but it truly shines because of its simple, honest ingredients. Each element, from the fresh berries to the creamy butter, plays a starring role, lending the perfect flavor, texture, and irresistible blush-pink hue to every slice.

• Cake flour: Makes the cake ultra-tender and gives it a delicate crumb.
• Baking powder: Lifts the cake batter for a soft, lofty texture.
• Salt: Balances the sweetness and intensifies the strawberry flavor.
• Unsalted butter (softened): Provides rich flavor and keeps the crumb moist.
• Granulated sugar: Sweetens the cake and helps it brown beautifully.
• Large eggs: Bind everything together and give structure to the cake.
• Vanilla extract: Adds warmth and depth to the berry notes.
• Whole milk: Ensures the cake is moist and tender–nothing beats whole milk for richness.
• Sour cream: Keeps the crumb extra soft and adds a lovely subtle tang.
• Fresh strawberries (finely chopped): Studs every bite with fresh, juicy flavor.
• Strawberry puree: Intensifies strawberry taste and naturally blushes the cake pink.
• Powdered sugar: Key to a smooth, fluffy strawberry frosting.
• Heavy cream (or milk): Loosens the frosting to the perfect spreading consistency.
• Pinch of salt (for frosting): Brings out all the sweet and tangy flavors in the icing.

How to Make Strawberry Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper—this absolutely guarantees your Strawberry Cake will release effortlessly, and you’ll get perfect layers every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your cake flour, baking powder, and salt. Combining these before adding to the wet ingredients ensures even leavening and that pinch of salt in every bite.

Step 3: Cream the Butter and Sugar

In your largest mixing bowl, beat the softened butter and sugar on high until the mixture is pale, light, and fluffy. This aeration is what makes your cake so melt-in-your-mouth soft.

Step 4: Add the Eggs and Vanilla

Add in the eggs, one at a time, beating well with each addition to fully incorporate. Pour in the vanilla—it’s a little moment of aromatic magic.

Step 5: Blend the Milky Mixture

In a small bowl, stir together the whole milk and sour cream. The duo promises the softest crumb with a hint of tang that perfectly balances the strawberry sweetness.

Step 6: Bring It All Together

Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, and always begin and end with the dry. Mix gently, just until everything’s combined—over-mixing is the enemy of tender cake!

Step 7: Add Strawberries

Fold in both the strawberry puree and the finely chopped strawberries. The batter will turn rosy and fragrant, studded with bits of real fruit.

Step 8: Bake

Divide your lush batter evenly between the pans and smooth the tops. Bake for 25–30 minutes until a toothpick poked in the center comes out just clean. The scent wafting through your kitchen is unreal!

Step 9: Cool the Cakes

Let your cakes rest in the pans for 10 minutes, then gently turn them out onto a wire rack to cool completely. Patience is tough here, but frosting a warm cake is a recipe for disaster.

Step 10: Prepare the Strawberry Frosting

In a mixer, beat the softened butter until completely smooth and creamy. Gradually add powdered sugar, followed by a splash of strawberry puree and vanilla extract. If the frosting gets too thick, add heavy cream a tablespoon at a time—if too thin, a bit more sugar. Finish with a pinch of salt for balance, then whip on high for two minutes for cloud-like fluffiness.

Step 11: Assemble and Frost

Place one cooled cake layer on a serving plate, swoop a generous amount of strawberry frosting over the top, then crown with the second layer and cover the entire cake with more frosting. You’ll want to lick the spatula—you wouldn’t be the first!

How to Serve Strawberry Cake

Garnishes

To really wow your guests, top your Strawberry Cake with whole or halved fresh strawberries, a scattering of edible flowers, or even a sprinkle of lemon zest for zing. The vivid, juicy berries look dazzling atop the cloud-pink frosting and signal just how fruity the cake is inside.

Side Dishes

A scoop of vanilla or strawberry ice cream turns every slice into a dreamy dessert, perfect for warm days. For a lighter touch, a dollop of whipped cream or a drizzle of strawberry coulis keeps the berry party going while still letting the cake’s flavors shine.

Creative Ways to Present

If you’re in the mood for fun, turn this Strawberry Cake into adorable mini cakes by using a round cutter, or bake it as cupcakes instead. Want to really pull out all the stops? Add a layer of lemon curd or a dollop of mascarpone between the cake layers for a surprising twist.

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Cake fresh by storing it in an airtight container in the refrigerator. It’ll stay beautifully moist and flavorful for up to three days—if it lasts that long! For the best texture, let slices come to room temperature before enjoying.

Freezing

Want to save some cake for later? Wrap unfrosted cake layers in plastic wrap and foil, then freeze for up to two months. The strawberry flavor intensifies as it sits, making every thawed slice a flavorful treat. If you’ve already frosted the cake, freeze individual slices on a tray before wrapping and storing.

Reheating

If your cake feels a little chilled from the fridge, just let it rest on the counter for 20–30 minutes. If you like a just-baked warmth, pop a single slice in the microwave for 10–15 seconds. This brings back a fresh-from-the-oven softness that’s impossible to resist!

FAQs

Can I use frozen strawberries for this cake?

Absolutely! Just be sure to thaw and drain them well before chopping or pureeing, as excess moisture can make the cake soggy. Frozen strawberries work perfectly when fresh aren’t in season.

What’s the best way to make strawberry puree?

Simply blend fresh (or thawed frozen) hulled strawberries until smooth in a blender or food processor. For extra-smooth puree, strain through a fine mesh sieve to remove seeds if you like.

Can I make this Strawberry Cake ahead for a special occasion?

Yes! Bake the layers the day before, wrap tightly in plastic, and frost the next day. The flavors deepen overnight, and assembly is quick when your cakes are cool and ready.

Why is my cake not as fluffy as expected?

Be sure all your ingredients are at room temperature and don’t over-mix the batter after adding the flour. Also, double-check that your baking powder is fresh, as expired leaveners can make cakes dense.

Can I make this recipe gluten free?

Yes! Substitute a quality gluten-free all-purpose flour blend for the cake flour, and make sure your baking powder is gluten free too. The cake may be a bit more delicate, but still moist and delicious.

Final Thoughts

If you’re looking for a show-stopping dessert that’s bursting with berry flavor, this Strawberry Cake delivers every time. Moist, cheerful, and reliable, it’s the perfect reason to bake for someone you love—or just to treat yourself! Give this recipe a go and watch it become a beloved favorite in your home.

Print