Classic Homemade Strawberry Cake Recipe
If you’ve been searching for a moist and flavorful strawberry cake made from scratch, this recipe is exactly what you need. Fresh strawberries bring natural sweetness and vibrant color to every bite, making this cake perfect for birthdays, spring celebrations, or simply as a sweet treat for the family. Unlike boxed mixes, this cake uses real strawberries for a rich, authentic flavor and a beautiful pink hue.
Why You’ll Love This Strawberry Cake
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Made with real strawberries – no artificial flavoring.
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Moist, tender crumb with fresh fruit flavor.
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Perfect for layer cakes, sheet cakes, or cupcakes.
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Pairs beautifully with strawberry or cream cheese frosting.
Ingredients for Classic Strawberry Cake
For the Cake:
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2 ½ cups fresh strawberries, hulled and pureed
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1 ¾ cups granulated sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup buttermilk
For Strawberry Frosting (Optional):
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1 cup unsalted butter, softened
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4 cups powdered sugar
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¼ cup strawberry puree (reduced for thickness)
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1 tsp vanilla extract
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Pinch of salt
How to Make Homemade Strawberry Cake
Step 1: Prepare the Strawberries
Wash and hull fresh strawberries. Puree them in a blender or food processor, then simmer over low heat until reduced by half. Cool completely before using in the batter and frosting.
Step 2: Make the Cake Batter
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Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla.
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Mix in strawberry puree and buttermilk alternately with dry ingredients until just combined.
Step 3: Bake the Cake
Pour batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Step 4: Make Strawberry Frosting
Beat butter until creamy, then add powdered sugar gradually. Mix in cooled strawberry puree, vanilla, and salt. Beat until fluffy.
Step 5: Assemble and Frost
Place one cake layer on a plate, spread frosting, then top with the second layer. Frost the outside and decorate with fresh strawberries if desired.
Tips for the Best Strawberry Cake
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Reduce the puree: Cooking down the strawberries concentrates the flavor and prevents excess moisture.
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Use room temperature ingredients: Butter, eggs, and buttermilk mix more evenly and create a tender crumb.
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Cool completely before frosting: Prevents the frosting from melting or sliding off.
Storage and Make-Ahead
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Store covered at room temperature for 1 day or refrigerate up to 5 days.
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Freeze unfrosted cake layers for up to 2 months; thaw before frosting.
FAQs About Homemade Strawberry Cake
Can I use frozen strawberries?
Yes, thaw and drain them well before pureeing and reducing.
Can I make cupcakes with this recipe?
Absolutely! Bake for 18–20 minutes instead of 30.
Do I have to use buttermilk?
You can substitute with ½ cup milk mixed with 1 tsp lemon juice or vinegar.
Perfect Pairings
This cake is delicious with a glass of cold milk, strawberry lemonade, or even served alongside vanilla ice cream for extra indulgence.
Printable Recipe Card
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12