You’ll love this cake for its naturally sweet strawberry flavor and vibrant color, all without the need for boxed mixes or artificial extracts. The cake is soft, tender, and moist, with bursts of real strawberry in every bite. The strawberry buttercream frosting is rich yet refreshing, making the whole dessert a perfect balance of sweetness and freshness. Whether you’re celebrating a birthday, holiday, or just treating yourself, this strawberry cake is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries
All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter (softened)
Eggs
Vanilla extract
Milk or buttermilk
Lemon juice (optional, to enhance strawberry flavor)
For the strawberry frosting:
Unsalted butter (softened)
Powdered sugar
Fresh strawberry puree or reduction
Vanilla extract
Pinch of salt
Directions
1. Prepare the Strawberries
Wash, hull, and puree the fresh strawberries. If using in the frosting, cook the puree in a saucepan over medium heat until thickened (reduced), then cool completely.
2. Make the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans (or line with parchment).
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Mix in the strawberry puree and lemon juice (if using).
Alternately add the flour mixture and milk to the wet ingredients, starting and ending with flour.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
3. Make the Strawberry Frosting
Beat softened butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing well.
Add the cooled strawberry reduction, vanilla extract, and a pinch of salt. Beat until light and fluffy.
Adjust the consistency with more powdered sugar if needed.
4. Assemble the Cake
Once the cakes are completely cool, level the tops if needed.
Spread a layer of frosting on top of the first cake layer, then place the second layer on top.
Frost the top and sides of the cake with the remaining frosting.
Garnish with fresh strawberries if desired.
Servings and timing
This recipe makes one 8- or 9-inch two-layer cake, serving about 10–12 people. Prep time is around 30 minutes, baking time is 25–30 minutes, and cooling and decorating takes another 30–45 minutes. Total time: approximately 1.5 to 2 hours.
Variations
Use freeze-dried strawberries ground into powder to intensify the flavor and color in the frosting.
Add chopped fresh strawberries to the batter for extra bursts of fruit.
Make it into cupcakes and bake for 18–20 minutes instead.
Add a layer of strawberry jam between the cakes for more flavor and moisture.
Use whipped cream instead of buttercream for a lighter frosting option.
Storage/Reheating
Store the finished cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving. The unfrosted cake layers can be frozen for up to 2 months—wrap them tightly in plastic wrap and foil. Thaw in the fridge overnight before assembling.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well before pureeing, and reduce the puree to concentrate the flavor.
Why reduce the strawberry puree?
Reducing the puree removes excess water and intensifies the flavor, especially important for the frosting.
Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and stored wrapped at room temperature or refrigerated. Assemble and frost the next day.
Is the cake color naturally pink?
Yes, but for a deeper pink, you can add a small amount of natural food coloring if desired.
Can I use strawberry extract?
Yes, you can enhance the flavor with a small amount of strawberry extract if you want a stronger strawberry taste.
How do I make the frosting less sweet?
Reduce the amount of powdered sugar slightly and add a bit of lemon juice or cream cheese for balance.
Can I make this cake gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.
Can I make this dairy-free?
Use dairy-free butter and a plant-based milk like almond or oat milk. Choose a compatible frosting alternative if needed.
Can I use this recipe for a sheet cake?
Yes, bake the batter in a 9×13-inch pan for 35–40 minutes, or until a toothpick comes out clean.
How do I keep the cake moist?
Don’t overbake it, and be sure to store it covered to retain moisture. Adding a thin layer of jam between layers also helps.
Conclusion
Fresh Strawberry Cake is a sweet celebration of real fruit and simple ingredients. With its moist texture, vibrant color, and naturally delicious strawberry flavor, it’s a perfect dessert for birthdays, springtime gatherings, or any day you want something special. Easy to customize and even easier to love, this cake will quickly become a go-to favorite in your kitchen.
Fresh Strawberry Cake is a moist, tender, and fruity dessert made with real strawberries in both the cake and the frosting. Naturally pink and bursting with berry flavor, it’s perfect for spring, summer, birthdays, or any festive occasion.
Ingredients
1 1/2 cups fresh strawberries, hulled and pureed (plus more for garnish)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
1/2 cup milk or buttermilk
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup strawberry puree or reduced strawberry sauce, cooled
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment.
Puree strawberries in a blender or food processor. If using for frosting, reduce 1/2 cup in a saucepan over medium heat until thickened, then cool completely.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla and lemon juice (if using).
Mix in the strawberry puree.
Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in cooled strawberry reduction, vanilla, and salt. Beat until fluffy. Adjust consistency with more powdered sugar if needed.
Assemble cake by layering frosting between cake layers, then frosting the top and sides. Garnish with fresh strawberries if desired.
Notes
Reducing strawberry puree enhances flavor and prevents a runny frosting.Use buttermilk for extra tenderness and richness.Optional: add a drop of natural food coloring for a deeper pink color.For a lighter option, frost with whipped cream instead of buttercream.Can be made into cupcakes or a 9×13-inch sheet cake.
