Strawberry Cake

Strawberry cake is the ultimate celebration of spring and summer in every bite! This from scratch recipe uses real strawberry puree in both the tender cake layers and the fluffy buttercream frosting, giving you authentic berry flavor that tastes like sunshine.

Why You’ll Love This Recipe

• Real strawberry flavor — Made with fresh strawberry puree, not artificial extracts or gelatin mixes
• Tender, moist crumb — The sour cream and butter create a cake that practically melts in your mouth
• Stunning presentation — Natural pink color and gorgeous berry taste make it perfect for special occasions
• Tastes like summer — Fresh, fruity, and not overly sweet — just pure strawberry bliss
• Easier than it looks — Simple techniques that any home baker can master with confidence

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Ingredients You’ll Need

Strawberry Puree

• 1 pound fresh strawberries, hulled and chopped (choose ripe, sweet berries for best color and flavor)
• ¼–½ cup granulated sugar (start with less if your berries are very sweet)
• 1 tablespoon lemon juice, optional (brightens the strawberry flavor)

Cake Batter

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature (this is key for proper creaming!)
• 1½ cups granulated sugar
• 4 large eggs, room temperature (cold eggs can cause the batter to curdle)
• 1 tablespoon vanilla extract
• ½ cup sour cream or plain yogurt (adds moisture and tender texture)
• ½ cup milk
• 1 cup strawberry puree (from the recipe above)

Strawberry Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 4–5 cups powdered sugar (adjust based on how sweet and thick you like it)
• ½ cup strawberry puree
• 1–2 tablespoons milk or cream (for consistency)
• 1 teaspoon vanilla extract
• Pinch of salt, optional (trust me on this — it balances everything beautifully)

Optional Decorations

• Fresh strawberry slices
• Pink or red sprinkles

Why These Ingredients Work

The magic in this cake starts with fresh strawberries blended into a smooth puree. Unlike boxed mixes that rely on artificial flavoring, real strawberries give you authentic taste and that gorgeous natural pink hue.

The sugar in the puree isn’t just for sweetness — it also helps break down the berries and intensify their flavor.

Room temperature butter is absolutely essential here. When you cream it with sugar, it traps air bubbles that make your cake light and fluffy. Cold butter just won’t cooperate the same way.

The same goes for your eggs — room temperature eggs blend smoothly into the batter without causing it to separate or curdle.

Sour cream is my secret weapon for moisture. It adds tanginess that balances the sweetness and keeps the cake tender for days. If you only have yogurt on hand, it works beautifully too.

The combination of milk and strawberry puree in the batter creates the perfect texture — not too dense, not too airy, just right.

For the frosting, that pinch of salt might seem optional, but it’s truly transformative. It cuts through the sweetness of all that powdered sugar and lets the strawberry flavor shine through.

And using real strawberry puree instead of extract? That’s what makes people say “Wow, this tastes like actual strawberries!”

Essential Tools and Equipment

• Blender or food processor — for making smooth strawberry puree
• Fine mesh sieve — optional, for ultra-smooth puree
• Two 8-inch round cake pans (or one 9×13-inch pan)
• Parchment paper rounds — prevents sticking and makes cleanup easier
• Stand mixer or hand mixer — for creaming butter and beating frosting
• Medium and large mixing bowls
• Whisk — for combining dry ingredients
• Rubber spatula — for folding and scraping
• Wire cooling rack — essential for completely cooling cakes
• Serrated knife — for leveling cake layers
• Offset spatula — makes frosting so much easier and prettier

Step-by-Step Instructions

Step 1: Make the Strawberry Puree

Place your hulled and chopped strawberries in a blender or food processor along with the sugar and optional lemon juice. Blend until completely smooth — you want no chunks left behind.

Measure out 1 cup for your cake batter and set aside the remaining puree for the frosting. This is also a great time to taste it — if it needs more sugar, add a tablespoon at a time until it’s just right.

Step 2: Preheat and Prep Your Pans

Turn your oven to 350°F and let it preheat while you prepare your pans. Grease and flour two 8-inch round cake pans generously — don’t skip the corners!

Step 3: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed. This simple step ensures your leavening is spread throughout the cake so you don’t get random dense spots.

Step 4: Cream the Butter and Sugar

In your largest mixing bowl, beat the softened butter and sugar together on medium-high speed for about 2–3 minutes. You’re looking for a light, fluffy mixture that’s pale in color.

Step 5: Add Eggs and Vanilla

Add your room temperature eggs one at a time, beating well after each addition. This helps them incorporate smoothly without deflating all that air you just whipped into the butter. Once all four eggs are in, add your vanilla extract and give it one more quick mix.

Step 6: Alternate Adding Dry and Wet Ingredients

Here’s where the magic happens. Add about one-third of your flour mixture to the batter and mix on low speed until just barely combined. Then add half of the combined sour cream, milk, and strawberry puree.

Add another third of the flour, then the rest of the wet ingredients, and finish with the last of the flour. Mix only until you can’t see any more dry flour streaks.

Overmixing at this stage develops too much gluten and makes your cake tough, so resist the urge to keep beating!

Step 7: Divide and Bake

Divide your batter evenly between the two prepared pans — I like to use a kitchen scale for this, but eyeballing it works too. Smooth the tops with a spatula and give each pan a gentle tap on the counter to release any air bubbles.

Slide them into your preheated oven and bake for 25–30 minutes.

Step 8: Cool Completely

Let the cakes cool in their pans for about 10 minutes. Then carefully turn them out onto a wire rack and let them cool completely before frosting.

Step 9: Make the Strawberry Buttercream

While your cakes are cooling, make your frosting. Beat the softened butter in a bowl until it’s smooth and creamy, about 1 minute.

Gradually add the powdered sugar, mixing on low speed so you don’t create a sugar cloud in your kitchen. Once it’s all incorporated, add your reserved strawberry puree and vanilla extract.

Add milk or cream a tablespoon at a time until you reach your desired consistency — you want it spreadable but not runny. Then turn the mixer to high and beat for 2–3 minutes until the frosting is light and fluffy.

That pinch of salt at the end? It’s optional but highly recommended if your frosting tastes too sweet.

Step 10: Assemble Your Cake

Place your first layer on a serving plate or cake stand. Spread a generous layer of frosting on top — about ½ to ¾ cup should do it. Place the second layer on top, bottom-side up for a flat surface.

Now frost the top and sides with the remaining buttercream. Finish with fresh strawberry slices arranged on top and a sprinkle of pink or red sprinkles.

You Must Know

The temperature of your ingredients truly matters in this recipe. Room temperature butter, eggs, and dairy blend together seamlessly, creating a smooth batter that bakes up tender and even.

If you forget to take them out ahead of time, you can bring eggs to room temperature quickly by placing them in a bowl of warm water for 5–10 minutes.

Your strawberry puree consistency can make or break this cake. If your berries are very watery (sometimes winter strawberries are), simmer the puree in a small saucepan over medium heat for 5–10 minutes to reduce and concentrate the flavor.

Let it cool completely before adding it to your batter or frosting. This extra step intensifies that strawberry taste and prevents a soggy cake.

Personal Secret: I always make my strawberry puree the day before and let it chill in the fridge overnight. The cold puree helps the frosting set up faster and firmer, making it easier to frost your cake beautifully.

Pro Tips & Cooking Hacks

• Test for doneness carefully — Insert your toothpick into the center, not near the edges, as edges always bake faster and can fool you into thinking the whole cake is done
• Freeze your cake layers — If you’re short on time, bake the layers ahead and freeze them wrapped tightly in plastic wrap; frozen cakes are actually easier to frost because they’re firmer and shed fewer crumbs
• Reduce your puree — For the most intense strawberry flavor, simmer your puree down by about one-third before using it; this concentrates the fruit flavor without adding extra liquid
• Use gel food coloring sparingly — If you want a more vibrant pink, add just a tiny bit of pink or red gel coloring to the batter, but remember that real strawberries give you a natural, gorgeous color
• Apply a crumb coat first — Spread a thin layer of frosting over the entire cake, refrigerate for 15 minutes, then apply your final frosting layer; this traps crumbs and gives you a cleaner finish
• Don’t overmix the batter — Once you add the flour, mix only until combined; overmixing develops gluten and creates a tough, dense cake
• Check oven temperature — Use an oven thermometer to make sure your oven is actually 350°F; off temperatures are one of the most common baking issues

Flavor Variations & Suggestions

For a strawberry lemonade twist, add the zest of one large lemon to your cake batter and increase the lemon juice in the puree to 2 tablespoons. The bright citrus notes pair beautifully with sweet strawberries and taste like summer in a slice.

If you want to add chocolate to the mix, fold ½ cup of mini chocolate chips into the batter just before pouring it into the pans. The combination of strawberries and chocolate is always a winner. You could also add a thin layer of chocolate ganache between the cake layers for an extra-decadent treat.

For a cream cheese frosting variation, beat 8 ounces of softened cream cheese with your butter before adding the powdered sugar. This creates a tangy frosting that balances the sweetness perfectly. Just remember that cream cheese frosting is softer, so you might need to refrigerate the finished cake to keep it firm.

Want to make this into cupcakes instead? This batter makes about 24 standard cupcakes. Bake them at 350°F for 18–22 minutes. They’re perfect for parties and so much easier to serve than slicing a layer cake.

Make-Ahead Options

This strawberry cake is wonderfully make-ahead friendly, which takes so much stress out of party planning. You can bake the cake layers up to two days in advance and store them tightly wrapped in plastic wrap at room temperature.

For longer storage, freeze the unfrosted layers for up to three months. Just wrap each layer in plastic wrap, then aluminum foil, and freeze flat. Thaw them overnight in the refrigerator before frosting.

The strawberry puree can be made up to three days ahead and stored in an airtight container in the refrigerator. This actually improves the flavor as it gives the fruit time to macerate and develop deeper taste. You can also freeze the puree for up to six months if you want to enjoy strawberry cake even in winter.

The buttercream frosting can be made one day ahead and stored in the refrigerator in an airtight container. Before using, let it come to room temperature and beat it again with your mixer for a minute or two to restore its fluffy texture.

If you’re making the whole cake ahead, frost it and refrigerate it uncovered for 30 minutes to set the frosting, then cover loosely with plastic wrap. Remove it from the fridge about an hour before serving for the best flavor and texture.

What to Serve With Strawberry Cake

This beautiful strawberry cake shines brightest with simple accompaniments. A dollop of freshly whipped cream on the side adds a light, airy contrast to the rich buttercream. For a special touch, macerate a few extra strawberries with a tablespoon of sugar and let them sit for 20 minutes to create a quick strawberry sauce.

Vanilla ice cream is always a crowd-pleaser alongside a slice of this cake, especially if you’re serving it at a summer barbecue or birthday party. The cold, creamy ice cream against the soft cake is absolute perfection. A hot cup of coffee or a cold glass of milk rounds out the experience beautifully.

For a full dessert spread, pair this cake with other berry treats like blueberry muffins or raspberry bars. If you’re hosting a spring brunch or baby shower, serve it alongside a fruit salad with mint and a selection of herbal teas. The strawberry cake becomes the stunning centerpiece while lighter items balance out the richness.

Allergy Information

This strawberry cake contains several common allergens including wheat (gluten), dairy (butter, milk, sour cream), and eggs. For those with gluten sensitivities, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for brands that already contain xanthan gum for the best texture. The cake might be slightly denser but still delicious.

For dairy-free needs, substitute the butter with vegan butter sticks (not tubs, which have too much water), use dairy-free yogurt in place of sour cream, and use your favorite plant-based milk. For the frosting, use vegan butter and replace the milk with coconut cream or more plant-based milk. Keep in mind that dairy-free versions may have a slightly different flavor profile.

Egg substitutes are trickier in this recipe since eggs provide structure. You can try using commercial egg replacers following the package directions for four eggs, but the texture may be more delicate. Flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water, left to gel for 5 minutes) can work, though the cake will be denser.

Storage & Reheating

Store your frosted strawberry cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Because of the fresh strawberry puree in both the cake and frosting, refrigeration is best if you plan to keep it longer than a day. Just remember to bring it to room temperature about an hour before serving for the best flavor and texture.

Individual slices can be wrapped in plastic wrap and stored in an airtight container in the refrigerator. They’ll keep for up to a week this way. For freezing, wrap unfrosted cake layers tightly in plastic wrap and then aluminum foil for up to 3 months. Frosted cake slices can also be frozen — place them on a baking sheet until frozen solid, then wrap individually and store in a freezer bag for up to 2 months.

There’s no need to reheat this cake since it’s meant to be enjoyed at room temperature. If you’re serving refrigerated cake, simply let it sit on the counter for 30–60 minutes to take the chill off. The frosting will soften and the cake will become more tender and flavorful as it warms up.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

You can, but fresh strawberries give you the best flavor and color. If you do use frozen, thaw them completely and drain off the excess liquid before blending. You may need to reduce the puree on the stovetop to concentrate the flavor since frozen berries release more water. Your cake might also have a slightly less vibrant color.

Why did my cake turn out dense instead of fluffy?

This usually happens from overmixing the batter after adding the flour, which develops too much gluten. Remember to mix only until you can’t see dry flour streaks. Another culprit could be expired baking powder or ingredients that were too cold and didn’t incorporate properly.

My frosting is too thin and won’t hold its shape — help!

The strawberry puree adds moisture that can make frosting softer. Add more powdered sugar, ¼ cup at a time, until it reaches the right consistency. You can also refrigerate the frosting for 15–20 minutes to firm it up before frosting your cake. If it’s still too soft, your puree might have been too watery — next time, simmer it to reduce the liquid.

Can I make this as a sheet cake instead of layers?

Absolutely! Pour all the batter into a greased and floured 9×13-inch pan and bake for 30–35 minutes, checking for doneness with a toothpick. Let it cool completely in the pan, then frost the top. Sheet cakes are perfect for casual gatherings and potlucks.

How do I get that pretty pink color in the cake?

The natural color comes from the strawberry puree, but it will be a subtle blush pink rather than hot pink. For a more vibrant color, add a few drops of pink or red gel food coloring to the batter. Start with just a tiny amount and add more if needed — a little goes a long way!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your strawberry cake turned out and what special occasion you made it for.