Strawberry Cake

This Strawberry Cake is a soft, fluffy, and vibrant dessert bursting with real strawberry flavor in every bite. I use fresh or frozen strawberries to make a homemade puree that gives the cake a beautiful pink hue and naturally sweet, fruity taste. Paired with a luscious strawberry or cream cheese frosting, this cake is perfect for birthdays, spring gatherings, or any time I’m craving something bright and berry-filled.

Why You’ll Love This Recipe

I love this cake because it’s made with real strawberries—not just flavoring—so the taste is fresh and authentic. It’s tender, moist, and never too sweet, which makes it a crowd-pleaser whether I serve it as a layer cake, sheet cake, or cupcakes. Plus, the color is naturally gorgeous without needing too much food dye. It’s simple to make but always feels special on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen strawberries (for puree)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Buttermilk or whole milk

• Strawberry gelatin (optional, for color and boost of flavor)

• Optional: pink food coloring for extra color

For the frosting:

• Cream cheese or butter (depending on your preference)

• Powdered sugar

• Vanilla extract

• Strawberry puree or jam

Directions

1. I start by making the strawberry puree: I blend the strawberries, simmer them in a saucepan until reduced and thickened, then let them cool.

2. I preheat the oven to 350°F (175°C) and grease and flour my cake pans.

3. In a bowl, I whisk together flour, baking powder, baking soda, and salt.

4. In a separate bowl, I cream the butter and sugar until light and fluffy. Then I add the eggs one at a time, followed by the vanilla and cooled strawberry puree.

5. I alternate adding the dry ingredients and buttermilk, mixing just until combined.

6. If using, I stir in strawberry gelatin and a drop or two of food coloring for a more vibrant pink.

7. I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.

8. I let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

9. For the frosting, I beat cream cheese (or butter) with powdered sugar, vanilla, and a spoonful of strawberry puree until smooth and spreadable.

10. I frost the cake once it’s completely cool and garnish with fresh strawberries if I have them on hand.

Servings and timing

This recipe makes one 2-layer 8-inch cake or a 9×13-inch sheet cake, serving about 10 to 12 people. It takes about 20 minutes to prepare, 25–30 minutes to bake, and another 30 minutes to cool and frost.

Variations

When I want a bit of texture, I fold diced fresh strawberries into the batter. I’ve also made it into cupcakes (bake for 18–20 minutes) or baked it in a bundt pan. If I’m looking for a lighter version, I use whipped cream frosting instead of cream cheese. For a flavor twist, I sometimes add lemon zest to the batter and frosting.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If it’s frosted with cream cheese, I always refrigerate it. To freeze, I wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months. I thaw them at room temperature before frosting. Slices can be microwaved for about 10 seconds to bring back that fresh texture.

FAQs

Can I use frozen strawberries?

Yes, I’ve made this cake with frozen strawberries many times. I just thaw and drain them before pureeing and reducing on the stove.

Do I have to use strawberry gelatin?

No, it’s optional. I use it when I want a deeper pink color and a slightly more intense strawberry flavor, but the cake is delicious without it.

Can I use store-bought strawberry jam for the frosting?

Absolutely. I’ve used jam when I don’t have fresh strawberries—it mixes easily and still gives the frosting a fruity punch.

What’s the best way to keep the cake moist?

I make sure not to overbake it and store it covered. The strawberry puree also helps keep the crumb tender and moist.

Can I make this cake dairy-free?

Yes. I’ve swapped the butter for plant-based margarine, used dairy-free milk with vinegar instead of buttermilk, and chosen vegan cream cheese for the frosting. It still turns out beautifully.

Conclusion

Strawberry Cake is one of my favorite desserts when I want something fruity, soft, and full of real flavor. It’s sweet, simple, and always a joy to make and share. Whether I’m baking it for a party or just to enjoy a slice with tea, this cake never fails to brighten my day.

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