This cake is light, fluffy, and filled with the natural sweetness of strawberries, making it a refreshing change from traditional chocolate or vanilla cakes. It’s made with real strawberries — not just flavoring — for an authentic taste. The soft crumb and creamy frosting make it feel indulgent without being heavy. Plus, it’s easy to make and always a hit at gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries (pureed and chopped)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Vegetable oil or butter
Vanilla extract
Buttermilk or milk with vinegar
Strawberry or vanilla frosting (cream cheese or buttercream)
Optional: strawberry jam for extra filling, red or pink food coloring (for deeper color)
Directions
Preheat your oven to 350°F (175°C) and grease your cake pans (two 8-inch rounds or one 9×13-inch pan).
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, beat the sugar and oil (or butter) until light and fluffy. Add the eggs one at a time, mixing well after each.
Stir in the vanilla extract and strawberry puree.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold in chopped strawberries gently.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes (round pans) or 35–40 minutes (sheet cake), or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Spread your choice of frosting over the cooled cake and garnish with fresh strawberries if desired.
Servings and timing
This recipe serves 10 to 12 people. Preparation time: 20 minutes Bake time: 30–40 minutes Cooling and frosting time: 45 minutes Total time: Approximately 1 hour 45 minutes
Variations
Strawberry Shortcake Style: Slice the cake and layer it with whipped cream and fresh strawberries.
Cream Cheese Frosting: Use a tangy cream cheese frosting for a rich flavor contrast.
Gluten-Free: Use a 1:1 gluten-free flour substitute.
Dairy-Free: Use non-dairy milk and vegan butter.
Sheet Cake Simplicity: Skip the layers and bake in one pan for easy serving and transport.
Storage/Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Let slices sit at room temperature for 10–15 minutes before serving for the best texture. The cake can also be frozen (unfrosted) for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
FAQs
Can I use frozen strawberries?
Yes, thaw and drain them well before pureeing or chopping to avoid excess moisture in the batter.
Do I need to use food coloring?
No, it’s optional. The strawberries will naturally tint the cake, though food coloring can enhance the pink hue.
Can I use strawberry jam as filling?
Yes, spread a thin layer of jam between cake layers for added flavor and moisture.
What’s the best frosting for this cake?
Cream cheese or vanilla buttercream pair perfectly. You can also use strawberry-flavored frosting for a double-strawberry effect.
How do I make strawberry puree?
Blend fresh or thawed strawberries until smooth. Strain if desired for a finer texture.
Can I make this into cupcakes?
Absolutely. Fill cupcake liners 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and frost before serving. Store covered at room temperature or chilled.
Can I use oil instead of butter?
Yes, vegetable oil makes the cake extra moist. Butter will add more flavor but slightly less moisture.
Can I make this recipe without eggs?
Use a suitable egg replacer like applesauce, yogurt, or flaxseed meal for an egg-free version.
How do I prevent the strawberries from sinking?
Toss chopped strawberries in a little flour before folding them into the batter to help suspend them evenly.
Conclusion
Delicious Strawberry Cake is a moist, fruity, and visually stunning dessert that’s ideal for any occasion. With its soft crumb, rich strawberry flavor, and creamy frosting, it’s a cake that everyone will remember and request again and again. Whether you’re baking for a party or just treating yourself, this strawberry cake delivers sweet satisfaction every time.
Strawberry Cream Cheese Banana Bread is a moist, rich twist on classic banana bread, made with ripe bananas, sweet strawberries, and a luscious cream cheese swirl. It’s perfect for breakfast, snack, or dessert — and guaranteed to impress.
Ingredients
3 ripe bananas, mashed
1 cup fresh strawberries, chopped
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup vegetable oil or melted butter
6 oz cream cheese, softened
1/4 cup powdered sugar
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mash bananas. Add sugar, eggs, oil (or butter), and vanilla. Stir to combine.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture and stir until just combined.
Gently fold in chopped strawberries.
In a small bowl, beat cream cheese with powdered sugar until smooth.
Pour half of the banana batter into the loaf pan. Spoon cream cheese mixture over the top and gently spread. Add the remaining batter on top.
Use a butter knife to swirl the cream cheese through the batter.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best flavor and moisture.Thaw and drain frozen strawberries well if using.Lightly coat strawberries in flour to prevent sinking.Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.This recipe also works great as muffins (bake for 18–22 minutes).
