Nothing beats a homemade strawberry cake bursting with juicy berries and fluffy layers. This recipe makes a soft, tender cake filled with real strawberries—no mixes or artificial flavoring. It’s ideal for birthdays, spring picnics, or any day you want something sweet and fresh. With a creamy strawberry buttercream on top, every bite melts in your mouth. Plus, it’s easy enough for beginners and always impresses guests.
Table of Contents
Strawberry Cake Recipe Overview
This strawberry cake is light, moist, and naturally pink thanks to fresh berries. You’ll use both chopped strawberries and smooth puree to infuse deep, fruity flavor into every crumb. The butter-based batter and sour cream make it soft and rich without being heavy. Each layer stays tender, even after chilling. What really seals the deal is the strawberry buttercream—fluffy, creamy, and full of berry aroma. The frosting spreads beautifully and holds up well at room temperature. Whether served for Sunday dessert or a holiday, this cake always delights. It’s sweet but balanced, buttery yet fresh, and keeps beautifully in the fridge. In short, it’s everything you love about strawberries in one dreamy dessert.
Why This Strawberry Cake Works
This recipe uses real strawberries in two forms: chopped and pureed, giving pure fruit taste and perfect texture. The sour cream keeps the crumb moist, while butter creates richness and stability. Alternating dry and wet ingredients ensures a fluffy, even batter. Unlike box versions, it tastes naturally sweet and not overly sugary. The frosting also uses puree for real color and flavor.
What Makes This Cake Extra Moist and Flavorful
The secret is balance—moisture from milk and sour cream combined with airy butter creaming. The strawberry puree infuses fruity sweetness without thinning the batter. Each bite tastes fresh, rich, and buttery. Folding the berries in last preserves texture. Even chilled, the cake stays soft and flavorful, especially with that smooth strawberry buttercream.
Ingredients You’ll Need
This strawberry cake recipe uses pantry basics and a few fresh ingredients. You’ll need cake flour, baking powder, salt, butter, sugar, eggs, vanilla, milk, sour cream, and strawberries. The frosting is made with butter, powdered sugar, strawberry puree, vanilla, and a splash of cream. These simple elements combine for a bakery-style result that tastes homemade. Always use ripe, red strawberries for best color and taste. You can also prepare the puree ahead of time and refrigerate it. The sour cream is key for tenderness, while the cake flour keeps it light and delicate.
Cake Ingredients Explained
Cake flour gives a soft texture that all-purpose can’t quite match. Baking powder helps the cake rise evenly. Butter adds richness, while sugar sweetens and aerates. Eggs bind the mixture, and vanilla deepens flavor. Milk and sour cream together keep the crumb soft and balanced. Chopped strawberries add pops of real fruit, while puree spreads flavor throughout.
Strawberry Buttercream Frosting Ingredients
Butter forms the creamy base, while powdered sugar adds body and sweetness. Strawberry puree gives both flavor and pink hue. Vanilla enhances aroma, and a pinch of salt rounds out the sweetness. Heavy cream or milk helps adjust consistency for smooth spreading. When whipped well, it becomes airy, glossy, and ideal for layering.
How to Make Strawberry Cake Step by Step
This recipe is simple if you follow the order carefully.
Prep the Pans and Dry Ingredients
Grease two 9-inch pans, line with parchment, and heat the oven to 350°F. Mix cake flour, baking powder, and salt in a bowl. Set aside to combine evenly.
Creaming Butter, Sugar, and Eggs Properly
In a large bowl, beat softened butter and sugar until pale and fluffy. This step traps air for a light texture. Add eggs one at a time, mixing well after each. Then stir in vanilla.
Mixing the Batter Without Overworking It
Alternate dry and wet additions. Start with flour, then add part of the milk and sour cream blend. Continue this pattern, ending with flour. Mix gently each time until just combined. Fold in chopped strawberries and puree last for even flavor.
Baking Time and Doneness Tips
Divide batter between pans. Bake 25–30 minutes until golden and a toothpick comes out clean. Avoid overbaking; it can dry the cake. Check around 25 minutes. When done, edges pull slightly from sides.
Cooling the Cake Layers Correctly
Let cakes cool 10 minutes in the pans, then transfer to a rack. Cool completely before frosting. This prevents the icing from melting or sliding.
How to Make Strawberry Buttercream Frosting
Start by beating butter until creamy. Gradually add powdered sugar, then pour in strawberry puree and vanilla. Beat until fluffy. If too thick, add cream or milk. If too thin, add more sugar. Keep mixing for about two minutes until smooth and light. The frosting should spread easily without dripping.
Getting the Right Frosting Texture and Flavor
The goal is creamy and stable, not greasy. Beat long enough to trap air. Adjust with tiny amounts of cream for smoothness. The strawberry puree gives fresh pink color naturally—no dyes needed. A pinch of salt balances sweetness and enhances berry notes.
Frosting and Assembling the Cake Layers
Place one cake layer on a stand and spread frosting evenly across the top. Add the second layer, then cover the whole cake with remaining icing. Smooth sides and top with a spatula. Decorate with fresh strawberries for a pretty finish. Chill 15 minutes to set before slicing.
Pro Tips for the Best Strawberry Cake
Using Fresh Strawberries the Right Way
Always use ripe, red strawberries. Blend half for puree and chop the rest finely. Avoid frozen ones—they can add too much water. Pat chopped berries dry with a towel before adding to the batter.
Common Mistakes to Avoid
Don’t overmix or the crumb will get dense. Measure flour properly by spooning and leveling. Cool layers completely before frosting. Lastly, never frost a warm cake—it ruins texture and appearance.
Variations and Substitutions
Sheet Cake and Cupcake Adaptations
You can pour this batter into a 9×13 pan for a simple sheet cake. Bake about 35–38 minutes. For cupcakes, fill liners two-thirds full and bake 18–20 minutes. The same frosting works perfectly.
Ingredient Swaps and Flavor Twists
Use Greek yogurt instead of sour cream for tang. Try almond extract for a subtle nutty note. Add a layer of strawberry jam between cakes for more fruitiness. You can even use this batter for Easy Strawberry Brownies with Strawberry Cake Mix for a fun twist.
Storage, Make-Ahead, and Serving Tips
How to Store and Keep the Cake Fresh
Store leftovers in the refrigerator, covered, for up to three days. The frosting holds well when chilled. Bring slices to room temperature before serving for best texture.
Serving Size, Yield, and Presentation Ideas
This recipe makes about 12 generous slices. Add whipped cream, mint leaves, or chocolate drizzle for decoration. It’s also perfect next to Chocolate Covered Strawberry Cookies Valentine’s Dessert for festive spreads.
Frequently Asked Questions
What is a fact about strawberry cake?
It’s one of the few fruit-based cakes that uses both chopped and pureed berries for flavor and color.
Does strawberry cake need to be refrigerated?
Yes, since it contains fresh fruit and buttercream, keep it chilled.
What do you need for a strawberry cake?
Basic cake ingredients plus strawberries, sour cream, and butter for flavor and moisture.
How long can a strawberry cake stay out?
At room temperature, it’s fine for up to four hours, but refrigerate after that.
Other Recipes You May Enjoy
- Red Velvet Cookies Chewy Valentine’s Treat
- Chocolate Raspberry Truffles Valentine’s Treat
- Lemon Bars Simple Fresh Dessert
- Valentines Day Recipes Easy Dinners & Desserts
Final Thoughts
This strawberry cake is simple yet feels special. Each slice bursts with fresh berry flavor and a creamy, buttery finish. It’s perfect for celebrations or everyday joy. You’ll love how soft and flavorful it stays for days. So grab your mixing bowl, some ripe strawberries, and treat yourself to a sweet homemade moment. For more baking inspiration, follow our ideas on Pinterest.
Homemade Strawberry Cake with Fresh Strawberries
Equipment
- Mixing bowls
- electric mixer For creaming butter and sugar
- 9-inch cake pans Two pans, lined with parchment
- Rubber spatula For folding in strawberries
- Cooling rack
Ingredients
- 2 ½ cups cake flour (or sifted all-purpose flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (freshly blended)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- ¼ cup strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream or milk (optional for consistency)
- 1 pinch salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine milk and sour cream. Alternate adding dry ingredients and milk mixture into the butter mixture, starting and ending with dry ingredients.
- Fold in chopped strawberries and strawberry puree until evenly distributed.
- Divide batter between pans and smooth tops. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a rack to cool completely before frosting.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then mix in strawberry puree, vanilla, and a pinch of salt. Adjust consistency with cream as needed. Beat for 2 minutes until fluffy.
- Frost cooled cake layers, stacking and spreading evenly. Garnish with fresh strawberries if desired.
