Why You’ll Love This Recipe

Strawberry Cake is a deliciously sweet and light dessert that is perfect for any occasion. The combination of fresh strawberries and cake creates a mouthwatering balance of flavors and textures. The moist, tender cake pairs beautifully with a creamy frosting, making it a perfect centerpiece for birthday parties, picnics, or family gatherings. The best part? It’s made with simple ingredients, and the strawberry flavor shines through with every bite!

Ingredients

For the cake:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup pureed fresh strawberries (about 1 1/2 cups chopped)

  • 1/2 cup buttermilk (or regular milk)

For the frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3-4 cups powdered sugar, sifted (to taste)

  • 1 teaspoon vanilla extract

  • 2 tablespoons fresh strawberry puree (for flavor and color)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cake batter:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

  • Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

  • Gently fold in the pureed strawberries until well incorporated. The batter will be thick but smooth.

2. Bake the cake:

  • Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

  • Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

3. Prepare the frosting:

  • In a large bowl, beat together the softened cream cheese and butter until smooth and creamy, using an electric mixer.

  • Gradually add the sifted powdered sugar, one cup at a time, and beat until fully incorporated and smooth.

  • Stir in the vanilla extract and 2 tablespoons of fresh strawberry puree. Taste and adjust sweetness or strawberry flavor as needed.

4. Assemble the cake:

  • Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.

  • Spread a generous layer of frosting on top of the first cake layer.

  • Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

  • Garnish with fresh strawberries or strawberry slices on top of the cake for an added touch of decoration.

5. Serve:

  • Slice the cake and serve immediately, or refrigerate until ready to serve. The cake is delicious on its own or paired with a dollop of whipped cream.

Servings and Timing

  • Servings: 8-10

  • Prep Time: 15 minutes

  • Bake Time: 25-30 minutes

  • Total Time: 45-55 minutes (plus cooling time)

Variations

  • Strawberry filling: For a more intense strawberry flavor, you can add a layer of strawberry jam or fresh sliced strawberries between the cake layers.

  • Gluten-free version: You can substitute the all-purpose flour with a gluten-free flour blend (make sure it’s suitable for baking). The texture may vary slightly but will still be delicious.

  • Lighter frosting: For a lighter frosting, use whipped cream cheese instead of regular cream cheese or replace the frosting with sweetened whipped cream.

Storage/Reheating

Store leftover Strawberry Cake in an airtight container in the refrigerator for up to 3-4 days. The cake can also be frozen for up to 1 month. To freeze, wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw the cake in the refrigerator overnight and allow it to come to room temperature before serving.

FAQs

Can I use frozen strawberries for the cake?

Yes, you can use frozen strawberries, but be sure to thaw them and drain any excess liquid before pureeing them. Fresh strawberries will give the cake a more vibrant flavor, but frozen strawberries will still work well.

Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them at room temperature for up to 2 days, or refrigerate for longer storage. Frost the cake just before serving for the best texture.

How can I make this cake more flavorful?

To enhance the strawberry flavor, add a tablespoon of strawberry extract to the cake batter or frosting. You can also fold in finely chopped strawberries into the cake batter for more texture.

Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using it in the recipe.

How do I know when the cake is done?

The cake is done when it is golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the toothpick comes out with wet batter, the cake needs a few more minutes in the oven.

Conclusion

Strawberry Cake is a delicious, fresh, and indulgent treat that brings out the best of strawberry season. With its moist, flavorful cake and creamy frosting, it’s the perfect dessert to celebrate spring and summer or any time you’re craving something fruity and decadent. Whether you’re serving it at a party or enjoying it on a quiet afternoon, this Strawberry Cake will always be a crowd-pleaser!

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Strawberry Cake

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 55-65 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

Strawberry Cake is a moist, flavorful dessert that bursts with fresh strawberry flavor. Made with pureed strawberries in both the cake and frosting, this delightful treat is perfect for any occasion, from birthdays to family gatherings. Topped with creamy cream cheese frosting and fresh strawberries, this light and fruity cake will leave everyone wanting more. It’s a perfect choice for spring and summer celebrations!

Ingredients

For the cake:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup pureed fresh strawberries (about 1 1/2 cups chopped)

  • 1/2 cup buttermilk (or regular milk)

For the frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3-4 cups powdered sugar, sifted (to taste)

  • 1 teaspoon vanilla extract

  • 2 tablespoons fresh strawberry puree (for flavor and color)

Instructions

  • Prepare the cake batter:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
    Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    Gradually add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
    Gently fold in the pureed strawberries. The batter will be thick but smooth.

  • Bake the cake:
    Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
    Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

  • Prepare the frosting:
    In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
    Gradually add the sifted powdered sugar, one cup at a time, and beat until fully incorporated and smooth.
    Stir in the vanilla extract and fresh strawberry puree. Taste and adjust the sweetness or strawberry flavor as desired.

  • Assemble the cake:
    Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top of the first layer.
    Place the second layer on top and frost the top and sides with the remaining frosting.
    Garnish with fresh strawberries or strawberry slices for an added touch.

  • Serve:
    Slice the cake and serve immediately, or refrigerate until ready to serve. The cake is delicious on its own or paired with whipped cream.

Notes

Strawberry filling: Add strawberry jam or fresh sliced strawberries between the layers for an even more intense strawberry flavor.Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly but will still be delicious.Lighter frosting: Use whipped cream cheese instead of regular cream cheese or replace the frosting with sweetened whipped cream for a lighter alternative.

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