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Strawberry Cake

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This Strawberry Cake is soft, fluffy, and full of real strawberry flavor from fresh or frozen strawberry puree. Naturally pink and topped with creamy frosting, it’s perfect for birthdays, spring gatherings, or whenever you want a bright and fruity dessert.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes (including cooling and frosting)
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups fresh or frozen strawberries (for puree)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk or whole milk
  • 1 small box strawberry gelatin (optional)
  • Pink food coloring (optional)
  • For the frosting:
  • 8 oz cream cheese or 1 cup butter, softened
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp strawberry puree or jam

Instructions

  1. Puree strawberries in a blender, then simmer in a saucepan until thickened and reduced. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or one 9×13-inch pan.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and cooled strawberry puree.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
  6. If using, add strawberry gelatin and a few drops of food coloring for more vibrant color.
  7. Divide batter into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For frosting, beat cream cheese or butter with powdered sugar, vanilla, and strawberry puree or jam until smooth.
  10. Frost the cooled cake and garnish with fresh strawberries if desired.

Notes

  • Use frozen strawberries if fresh aren’t available—just thaw and drain first.
  • Strawberry gelatin boosts flavor and color but is optional.
  • For cupcakes, bake 18–20 minutes. For bundt pan, increase bake time to 40–45 minutes.
  • Store at room temp for 2 days or refrigerate for up to 5 days if using cream cheese frosting.
  • Freeze unfrosted cake layers up to 2 months.

Nutrition

Find it online: https://elladishes.com/strawberry-cake/