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.
Gina’s Recipe Rundown:
Texture: The texture of this homemade strawberry cake is somewhat dense (perfect for layering), and incredibly moist, with a soft crumb that melts in your mouth.
Taste: The flavor of this homemade strawberry cake is fresh and vibrant, with the perfect balance of sweet, fruity strawberry taste and a hint of vanilla.
Ease: Making this homemade strawberry cake is easy, with simple ingredients and a straightforward process that yields a deliciously flavorful cake every time.
Why I love it: I love this homemade strawberry cake because it’s bursting with fresh, sweet strawberry flavor and has a wonderfully moist texture that makes every bite feel like a treat!
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!
- Gina’s Recipe Rundown:
- How many can this serve?
- HOW DO YOU MAKE Strawberry Puree?
- Can I use frozen strawberries?
- To make Strawberry Puree you will need…
- HOW DO YOU MAKE Homemade Strawberry Cake?
- Can this strawberry cake be frozen?
- To make Homemade Strawberry Cake you will need…
- How do I properly measure the confectioner’s sugar?
- Can this recipe be cut in half?
- Do I have to use food coloring?
- HOW DO YOU MAKE Strawberry Buttercream Frosting?
- Can this recipe be made in a different size pan?
- Ingredients for Strawberry Buttercream Frosting
- Do I have to use cake flour?
- How do I properly measure the flour?
- Other Cake Recipes You Don’t Want To Miss
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!
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.
How do I get the cake to have a strong strawberry flavor?
To intensify the strawberry flavor, you can use fresh strawberry puree in the batter. You can also fold in strawberry preserves or add a bit of strawberry extract to the batter or frosting for an extra burst of flavor.
Can I use fresh or frozen strawberries for the cake?
Both work well! Fresh strawberries can be pureed or chopped, while frozen strawberries should be thawed and drained to prevent excess moisture. Fresh strawberries often give a slightly fresher, more vibrant flavor, but both options will work.
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 โbreadyโ 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.
Can I make the cake without artificial flavoring?
Yes! Many homemade strawberry cakes are made using real strawberries for flavor. Strawberry puree, fresh fruit, or even freeze-dried strawberry powder are excellent natural alternatives to artificial flavorings.
Keep in mind that some of those options might turn the batter a grey or purple color – so it won’t look like the images here.
HOW DO YOU MAKE Homemade Strawberry Cake?
- Preheat the oven to 350 degrees.
- Liberally grease and flour 2 โ 8โณ round cake pans. I prefer Bakerโs 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.
How can I make the cake extra moist?
To ensure a moist cake, use ingredients like sour cream, buttermilk, or yogurt in the batter. These ingredients provide richness and help keep the cake tender. Don’t overmix the batter, as that can make the cake exceptionally dense. (keep in mind that this cake is already more dense than what you would get from a box cake mix)
What are the key ingredients in a homemade strawberry cake?
The basic ingredients for a strawberry cake typically include flour, sugar, eggs, butter, baking powder, fresh or frozen strawberries (or strawberry puree), and milk. Some recipes may also call for sour cream or buttermilk for added moisture and flavor.
- cake flour
- all-purpose flour
- granulated sugar
- baking powder
- table salt
- cold butter โ cubed
- large eggs
- milk or buttermilk
- strawberry puree or strawberry jam
- vanilla extract
- pink food color โ 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 isnโt 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 โ 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 โ 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 โ you can see that it turned very bright and vibrant pink.
This is also true for the frosting โ the color will intensify as it sits. But it is far more subtle than in the cake.
What type of frosting should I use for strawberry cake?
Strawberry cake is often paired with cream cheese frosting or buttercream frosting. For an extra strawberry flavor, you can add strawberry puree or freeze-dried strawberries to the frosting. Whipped cream is another light and fresh option.
Please see the recipe included here for strawberry buttercream frosting.
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 confectionerโs 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 donโt 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- 6โณ round pans, 2- 9โณ round pans, 1 โ 10โณ round bundt, 1- 11ร7 baking dish, 1 โ 10โณ springform pan, or 12-18 cupcakes.
Reduce the time for smaller pans or cupcakes โ 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.
Can I make this strawberry cake in advance?
Yes, you can make the cake in advance. The cake layers can be baked and stored at room temperature for up to 2 days or frozen for longer storage. Frost the cake just before serving for the best texture.
Ingredients for Strawberry Buttercream Frosting
- butter โ room temperature
- vanilla extract
- table salt
- confectionerโs 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?
Iโm not sure just yet. I have been meaning to give this a try but havenโt had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I donโt 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 isnโt packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However โ 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 โ that should work for this recipe.
Can I use a sugar substitute?
I have not personally tried it, so I canโt 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.
How do I prevent the cake from being too dense or heavy?
Ensure you’re measuring your ingredients accurately, especially the flour. Too much flour can make the cake dense. Also, don’t overmix the batter, as this can lead to a heavy texture. Lightly fold the ingredients together for a fluffier result.
Again – remember that this cake is already dense – making it great for stacking layers. It is not light and airy – so overmixing or not measuring ingredients correctly will only make it more dense.
How long should I bake a homemade strawberry cake?
Typically, strawberry cakes bake at 325โ350ยฐF (160โ175ยฐC) for 35-40 minutes, depending on the size and thickness of your cake layers. Always check doneness with a toothpickโif it comes out clean, the cake is ready.
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 youโre 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 โ optional
Products for Strawberry Buttercream Frosting
If you love this Easy Strawberry Cake recipe, youโre going to love these other cakes too. Please click each link below to find the easy, printable recipe!
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Easy Strawberry Cake Recipe
Ingredients
Cake
- 1ยฝ cups cake flour
- 1ยฝ cups all-purpose flour
- 1ยพ cups granulated sugar
- 2ยฝ tsp baking powder
- 1 tsp table salt
- 1 cup cold butter – cubed – 2 sticks
- 4 large eggs
- ยพ cup milk or buttermilk
- ยพ 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
- ยผ tsp table salt
- 7 cups confectioner’s sugar
- ยพ 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)
- 1ยฝ cups strawberries fresh – 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
Nutrition
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.
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
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.
Hi when it’s time to freeze the cake once 1st layer of icing in put on, how long do I freeze it for?
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.
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!!!!
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!
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.
I can not find the link for the Easy Strawberry Cake and I really want this recipe…please help
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
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.
Love love love this recipe. Itโs the only one Iโll use now. Idk if I did it wrong through. Is it supposed to be fluffy? Mine is not. (Itโs not super dense. It just didnโt rise much. Itโs only 1โ tall) I also used a 9×13 for a quick sheet cake.
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.
Just made this cake for my husband’s birthday! Followed the recipe exactly. It is delicious!!! He said to definitely save this recipe! ๐
Made this cake and it was good; however, I wished it was a little softer. Frosting was delicious!
Iโm 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 wonโt crumble under the weight of frosting & additional layers.
Allergic to red dye. What is cake flour??
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!
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
Is it possible to just use all cake flour?
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.
Cake was good. However, Iโve 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. Iโm thinking it was too much butter
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.
Iโm making this for Easter and canโt wait to try it. Iโm SO HAPPY to find a strawberry buttercream icing without cream cheese. I am not a fan of cream cheese in ANYTHING. This looks delicious!
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
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 ๐. And maybe that is why it was a little dry ๐
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.
This recipe, everything tasted great but it wasnโt fluffy, it was kind of hard. I didnโt 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?
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.
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!
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.
Can frozen strawberries be used instead of fresh ones?
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.
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 8โ pans, so I was happy to have a recipe that called for them. I havenโt 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.
Do you know if is this enough batter to make a 1/2 sheet cake or will I need to increase the recipe?
I have not tried that, I’m sorry. Please let me know if you do try it.
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.
Delicious and extremely easy.
I would really like to make this today, but only have AP Flour… have you ever tried that?
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 canโt find it at your store โ you can sub in all-purpose flour. Just keep in mind that it might yield a denser cake.
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.
I’m not sure where you are seeing that. The recipe card shows 2 cups of butter & 7 cups of confectionerโs sugar. Could you have possibly clicked the option that shows the recipe with triple the ingredients?
Goodnessโ this is the most delicious cake/icing Iโve ever made! Made them for my daughters โberry firstโ 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!
Thrilled to hear it. I’m so glad you like it as much as we do!