This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.
My family loves strawberry cake and they are always begging for it. In fact, most of them actually prefer fruit-flavored cakes over flavors like chocolate or vanilla.
Fortunately, my mom was a master at cakes. She made professional-level cakes my entire life. The best part is that I not only got the chance to learn some things from her, but also inherit her recipe box too.
**Don’t miss our Fresh Strawberry Cupcakes with Strawberry Cream Cheese Frosting!
Often when she would make cakes for weddings, there would be the traditional wedding cake in both white and chocolate flavors.
But then when she would make the specialty cakes that are separate for the bride and groom, and that is where recipes like this strawberry cake would get to make an appearance.
Don’t miss our Baked Strawberry Donuts too!
strawberry cake
I love this cake because it is made from scratch. Now, I know that there are so many recipes out there that either use a doctored cake mix or call for strawberry jello to be added for the strawberry color and flavor.
But this one is 100% homemade – unless, of course, you want to use strawberry jam in place of the strawberry puree. Either are a delicious way to go with this recipe.
But then, you can use homemade strawberry jam and then we are back to the cake being 100% homemade. WIN-WIN!
strawberry cake recipe
Here are some commonly asked questions
How many can this serve?
This cake can be sliced in a couple of different ways, depending on your serving needs. We are a family of 5 – so I typically just slice it into 10 pieces. However, they are fairly good size and you could make them smaller to get 12 slices if needed.
You can also cut the cake a different way to maximize the servings. Start by cutting the cake in half, down the middle. You will then have 2- half-moon shaped pieces.
You can then slice the ends of those off – giving you 4 small wedges and leaving 2 semi-rectangles of the cake. Then you will slice thin, semi-rectangle-shaped pieces off of those.
Doing it this way should yield about 16 slices that are still more than enough for most people- especially when pairing it with a scoop of ice cream.
HOW DO YOU MAKE Strawberry Puree?
- Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
strawberry cake from scratch
Can I use frozen strawberries?
Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.
To make Strawberry Puree you will need…
- fresh strawberries
- granulated sugar
Why do you add vanilla extract?
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
strawberry cake with real strawberries
HOW DO YOU MAKE Homemade Strawberry Cake?
- Preheat the oven to 350 degrees.
- Liberally grease and flour 2 – 8″ round cake pans. I prefer Baker’s release. Set aside.
- In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
- Add the cubed butter and mix until it looks like coarse, moist crumbs.
- Beat in the eggs, one at a time.
- In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
- With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
- Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
- Divide the batter between the two prepared cake pans.
- Bake for 35-40 minutes or until the toothpick test comes out clean.
- Cool completely before removing from the pan and frosting. I like to freeze mine for at least 1-2 hours before decorating as it keeps the crumbs from getting in the frosting.
Can this strawberry cake be frozen?
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process.
I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm.
Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
homemade strawberry cake
To make Homemade Strawberry Cake you will need…
- cake flour
- all-purpose flour
- granulated sugar
- baking powder
- table salt
- cold butter – cubed
- large eggs
- milk or buttermilk
- strawberry puree or strawberry jam
- vanilla extract
- pink food color – optional
How do I properly measure the confectioner’s sugar?
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. For THIS RECIPE you can fluff and gently scoop.
Can this recipe be cut in half?
Oh of course! If you only want 1 layer of cake, you can cut this recipe in half. However, I recommend making the full recipe and then freezing the other layer for another day instead.
Do I have to use food coloring?
Food color is optional – but recommended as strawberry cake takes on a grey color when the batter is mixed and baked.
Keep in mind that the color of the cake will intensify as it bakes. I added 15-20 drops of gel color in electric pink. It gave the batter a pretty soft pale pink color. Once baked – you can see that it turned very bright and vibrant pink.
This is also true for the frosting – the color will intensify as it sits. But it is far more subtle than in the cake.
fresh strawberry cake
HOW DO YOU MAKE Strawberry Buttercream Frosting?
- Place the butter in a large mixer bowl and beat on high until light and fluffy.
- Add the vanilla and salt, mix until just combined.
- Slowly beat in the confectioner’s sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
- Fold in the strawberry puree or jam.
- Beat in the food color if using.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can this recipe be made in a different size pan?
This recipe can be made in 3- 6″ round pans, 2- 9″ round pans, 1 – 10″ round bundt, 1- 11×7 baking dish, 1 – 10″ springform pan, or 12-18 cupcakes.
Reduce the time for smaller pans or cupcakes – increase for large pans when the batter is deeper and will take more time. Keep an eye on them as they bake and as always, make sure your toothpick test is clean OR the tops of the cakes spring back when pressed lightly with your finger when checking for doneness.
strawberry birthday cake
Ingredients for Strawberry Buttercream Frosting
- butter – room temperature
- vanilla extract
- table salt
- confectioner’s sugar
- strawberry puree or strawberry jam
- pink food color *optional
What is cake flour?
Cake flour is very finely milled making it lighter in texture, it is bleached so it has a lighter color, and has a much lower protein content than your standard all-purpose. All of these things will change the overall texture, rise and consistency of the cake since it will produce less gluten.
Do I have to use cake flour?
As I mentioned it does change the overall texture and consistency of the cake. I highly recommend it, however, if you can’t find it at your store – you can sub in all-purpose flour. Just keep in mind that it might yield a denser cake.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon – just like I mentioned with the confectioner’s sugar, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
moist strawberry cake
Products I love when making a homemade strawberry cake…
This strawberry cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made a cake from scratch before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
- pink food color – optional
Strawberry Buttercream Frosting
best strawberry cake recipe
If you love this Easy Strawberry Cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
best strawberry cake
strawberry cake with buttercream frosting
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strawberry cake with strawberry icing
Easy Strawberry Cake Recipe
Ingredients
Cake
- 1½ cups cake flour
- 1½ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ tsp baking powder
- 1 tsp table salt
- 1 cup cold butter – cubed 2 sticks
- 4 large eggs
- ¾ cup milk or buttermilk
- ¾ cup strawberry puree or strawberry jam
- 2 tsp vanilla extract
- pink food color – optional I used about 15-20 drops of gel
Strawberry Buttercream Frosting
- 2 cups butter – room temperature
- 1 tsp vanilla extract
- ¼ tsp table salt
- 7 cups confectioner’s sugar
- ¾ cup strawberry puree or strawberry jam
- pink food color optional I used about 15-20 drops of gel
Fresh Strawberry Puree (to equal 3/4 cup)
- 1½ cups fresh strawberries about 10-12
- 2 tbsp granulated sugar
Instructions
Cake
- Preheat the oven to 350 degrees.
- Liberally grease and flour 2 – 8″ round cake pans. I prefer Baker’s release. Set aside.
- In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
- Add the cubed butter and mix until it looks like coarse, moist crumbs.
- Beat in the eggs, one at a time.
- In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
- With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
- Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
- Divide the batter between the two prepared cake pans.
- Bake for 35-40 minutes or until the toothpick test comes out clean.
- Cool completely before removing from the pan and frosting. I like to freeze mine for at least 1-2 hours before decorating as it keeps the crumbs from getting in the frosting.
Frosting
- Place the butter in a large mixer bowl and beat on high until light and fluffy.
- Add the vanilla and salt, mix until just combined.
- Slowly beat in the confectioner’s sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
- Fold in the strawberry puree or jam.
- Beat in the food color- if using.
Fresh Strawberry Puree
- Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
Decorate
- Remove one of the cakes from the pan and place it on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
- Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
- Add some of the frosting in an even layer on top of that bottom round of cake. You can also add about 1/4 cup of additional strawberry puree or jam on top of the frosting for additional flavor and visual interest.
- Remove the second cake from the pan, trim the cake as you did the first layer to make sure it is nice and evenly flat.
- Place that layer on top of the filling layer.
- Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
- Once frozen, add another thicker layer of frosting to the top and sides of the cake.
- Transfer the remaining frosting to a piping bag and decorate as desired. I use a medium open star tip for this one.
- Top the cake with a single strawberry in the center.
- Keep refrigerated until ready to serve.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Kathleen Toothman says
I have made this cake 2 times and both were terrible, not edible. I tried the second time because I thought that I did something wrong. No, the recipe is wrong. Did you intend to put both 1 1/2 cups plain flour and 1 1/2 cups cake flour? This was too dense and wasn’t sweet or enough strawberry fl
Gina Kleinworth says
I’m so sorry to hear that. Can I ask how you measured your flour? That is the correct measurement for this cake. Were you scooping the flour to measure? The cake (like most homemade cakes vs a box mix) will be more dense in general. This is intentional so it won’t crumble under the weight of frosting & secondary layers. But it should have plenty of strawberry flavor as long as the puree was sweet and not made with a reduced sweetener.
Slyretta L Simpson says
Hi when it’s time to freeze the cake once 1st layer of icing in put on, how long do I freeze it for?
Gina Kleinworth says
As long as you need to. You can leave it in there for a couple of hours or up to several months. If you are going to pull it out & continue to decorate it right away, once it is frozen – the timing will depend on your freezer and how quickly the cake and crumb coat hardens. But once it is firm, you are good to continue on to the next layer of frosting.
Debbie Johnson says
This will be my standard recipe from now on! I made it gluten free and you couldn’t tell the difference. I used a 1/1 flour and gently spooned it in my measuring cups. I added a little half and half to the batter because it seemed a little thick. I was making a big cake and two little ones, so I multiplied the receipt 1.5 for all measurements. I added a little extra baking soda and sugar and vanilla. This will always be my Strawberry Cake! I made it for my daughter’s 21st birthday and my boyfriends 49th! Delicious!!!!
Katie says
Hi! Did you use just the AP gluten free flour for both the regular flour and the cake flour? I’m hoping to make this for my in-laws who are gluten free. Thanks!
Gina Kleinworth says
I have not made it yet with gluten-free flour. Yes, I would sub in an AP gluten-free flour for both – but I can’t say how that will turn out since I have never tried this using just an AP flour or an AP gluten-free. Please let me know what you changed and how it turned out so I can update the post with the results.
Marsha A Cean-Blake says
I can not find the link for the Easy Strawberry Cake and I really want this recipe…please help
Kristin Daly says
I thought this was a lovely cake! I love the density of it. We used a yummy cake filling between the 2 layers and whipped cream frosting for the top with quartered strawberries all around the top. Delightful! Thank you for sharing
Erycca says
I’m excited to try this cake. However, getting to the actual recipe and using it is very difficult on a mobile device. Just leaving this comment means constantly viewing two different ads that can’t be turned off or moved. It’s extremely distracting. I screenshot the print version so I don’t have to return to the site. Just something to visit since many people only use mobile devices.
Brittany says
Love love love this recipe. It’s the only one I’ll use now. Idk if I did it wrong through. Is it supposed to be fluffy? Mine is not. (It’s not super dense. It just didn’t rise much. It’s only 1” tall) I also used a 9×13 for a quick sheet cake.
Gina Kleinworth says
It will definitely be thinner if you are disbursing the batter into one large pan vs 2 small pans. Also, while this cake is denser than what you would get with a box mix, if it is too dense that can be a result of improperly measuring the flour and getting too much in the mix. It can also be caused by over-mixing.
Kim R says
Just made this cake for my husband’s birthday! Followed the recipe exactly. It is delicious!!! He said to definitely save this recipe! 🙂
Angela says
Made this cake and it was good; however, I wished it was a little softer. Frosting was delicious!
Gina Kleinworth says
I’m so sorry to hear that. Can I ask how you measured your flour and if you used cake flour or substituted it with all-purpose flour? Were you scooping the flour to measure? The cake (like most homemade cakes vs a box mix) will be denser in general. This is intentional so it won’t crumble under the weight of frosting & additional layers.
Melody says
Allergic to red dye. What is cake flour??
Gina Kleinworth says
Cake flour is a light, finely milled flour with a lower protein content than standard all-purpose flour. Cake flour is milled from soft wheat and contains the lowest amount of protein when compared to other flours, around 5 to 8% -while all-purpose flour is usually 10 to 13% protein, which usually produces good results for almost any recipe. However, the low protein and high starch content in cake flour do help to create light cakes!
Summer J Luke says
I am so grateful you have added this recipe. My grandkids love real strawberry cake but are definitely not really happy with box mixes.
I also appreciate your attention to detail and that you have included double and triple ingredients as well.
Many, many thanks,
Summer
LaTina says
Is it possible to just use all cake flour?
Gina Kleinworth says
You can – but keep in mind that using only cake flour will change the amount of gluten in the recipe, which will change the overall texture and outcome.
Jessica says
Cake was good. However, I’ve made homemade icing numerous times and this icing was very runny. Measured everything correctly and even put it in the freezer. It just fell off the cake. I’m thinking it was too much butter
Gina Kleinworth says
I’m wondering if it was the consistency of the jam. You can always add more confectioner’s sugar to firm it up a bit. Most of the time it is attributed to the humidity or temperature where you are.
Valerie Witter says
I’m making this for Easter and can’t wait to try it. I’m SO HAPPY to find a strawberry buttercream icing without cream cheese. I am not a fan of cream cheese in ANYTHING. This looks delicious!
Asia Edwards says
First time making a Strawberry Cake and this was the perfect recipe! I did add strawberry extract to batter and frosting but I don’t know what that one lady talking about making it twice and it was terrible! She did something wrong! I made one for my baby sister for her birthday, her favorite cake! Thank you
Trudy Bognar says
I loved making this, it had such a great flavor. I made strawberry jam last summer and used that. Also put it in the middle.. however I think 7 cups of confectionary sugar is WAY to much it was very sweet!! To sweet for me. So next time I will add so much at a time and taste it to get the perfect sweetness 😊. And maybe that is why it was a little dry 😞
Gina Kleinworth says
Can you tell me how you were measuring the dry ingredients? Were you scooping or spooning and leveling? Scooping does add more than called for, which can result in it being overly sweet and dry as well.
Eri says
This recipe, everything tasted great but it wasn’t fluffy, it was kind of hard. I didn’t have cake flour, was that it? Or did I mix too much using automatic hand mixers? Any advice? My son said it was tasty but the texture was weird. I was so disappointed after all the work. Any suggestions?
Gina Kleinworth says
The flour and the mixing are big factors. Also – how did you measure out the flour? If you were scooping it out of the bag instead of spooning and leveling off can greatly impact the texture of the cake. However, the cake itself won’t be as light as a box mix. This one is denser than what you will find with a mix – it is meant to be able to hold up to the weight of stacking layers and frosting.
Olivia says
Cake had a wonderful flavor and was so fun to make, but it was very chewy and I don’t know what I did wrong, I tried baking it longer and it tasted too tough but still overall chewy. And clue what I did wrong? Thanks in advance!
Gina Kleinworth says
When cake gets a chewy texture it is often due to overmixing. The mixing process is what creates the gluten – you need just enough for the cake to be springy – but if you do it too much it will change the texture.
Kristy says
Can frozen strawberries be used instead of fresh ones?
Gina Kleinworth says
Yes, absolutely. As I mentioned in the FAQs in the post – that will work just fine. Just be sure to thaw them & pat them dry before using.
Yvonne Witte says
Easy to do. The top part of the bottom layer tastes good but not strawberry enough. Also, in the directions, it was listed to beat the eggs into the moist crumbs of the dry mix then add the wet mix. I switched that because I thought it was an error. I really like 8” pans, so I was happy to have a recipe that called for them. I haven’t frosted it yet and I will use my recipe as I think your frosting recipe is off in measurement and way too much for a two layer cake.
Lisa Blackwell says
Do you know if is this enough batter to make a 1/2 sheet cake or will I need to increase the recipe?
Gina Kleinworth says
I have not tried that, I’m sorry. Please let me know if you do try it.
Lisa Blackwell says
I ended up making 2 batches of the cake to make a 1/2 sheet cake, but the icing was plenty. It turned out delicious.
Cynthia F Williams says
Delicious and extremely easy.
August Ramirez says
I would really like to make this today, but only have AP Flour… have you ever tried that?
Gina Kleinworth says
Please see the FAQs listed in the post-
Do I have to use cake flour?
As I mentioned it does change the overall texture and consistency of the cake. I highly recommend it, however, if you can’t find it at your store – you can sub in all-purpose flour. Just keep in mind that it might yield a denser cake.
Joanne Bedel says
I am wondering if there is a misprint in the frosting ingredients. 6 cups of butter and 21 cups of confectioner’s sugar sounds excessive.
Gina Kleinworth says
I’m not sure where you are seeing that. The recipe card shows 2 cups of butter & 7 cups of confectioner’s sugar. Could you have possibly clicked the option that shows the recipe with triple the ingredients?
Stacey says
Goodness— this is the most delicious cake/icing I’ve ever made! Made them for my daughters “berry first” birthday. Wish I could have posted a picture. I made a 3 inch layered cake for her smash and had enough to make 17 cupcakes and decorated with sliced strawberries. The icing is to die for!!! Thank you!
Gina Kleinworth says
Thrilled to hear it. I’m so glad you like it as much as we do!