If you’re searching for the perfect strawberry cake recipe — one that’s soft, tender, packed with real strawberry flavor, and topped with luscious frosting — you’ve just found it.
This is not your average strawberry cake. It’s made with fresh strawberry puree (not artificial flavoring), layered with rich cream cheese frosting, and balanced with just the right sweetness. Whether it’s a birthday, anniversary, tea party, or just a weekend treat, this cake will be the star of the table.
Why This Strawberry Cake is Special
Unlike many recipes that rely on boxed mixes or artificial strawberry essence, this cake is from scratch, highlighting the natural taste of ripe strawberries.
- Real fruit flavor: Fresh strawberries reduced to a concentrated puree.
- Perfect texture: Moist yet fluffy, with a fine crumb.
- Versatile: Can be made as a layer cake, cupcakes, or sheet cake.
- Beautiful natural pink hue: No synthetic colors required.
Fresh vs. Frozen Strawberries – Which to Use?
Both can work — but each has its strengths:
| Type | Pros | Cons | Best For |
|---|---|---|---|
| Fresh | Bright, natural flavor; vibrant color | Seasonal availability | Signature layer cake |
| Frozen | Year-round availability; budget-friendly | Slightly less vibrant flavor; must drain excess water | Winter baking & smoothies |
Pro Tip: If using frozen strawberries, thaw completely and drain before making the puree to avoid a watery batter.
Ingredients & Their Roles
| Ingredient | Why It’s Important |
|---|---|
| Fresh strawberries | Base flavor and natural sweetness |
| All-purpose flour | Structure of the cake |
| Baking powder | Light rise |
| Salt | Balances sweetness |
| Unsalted butter | Richness & tender crumb |
| Granulated sugar | Sweetness & moisture retention |
| Eggs | Structure & emulsification |
| Vanilla extract | Enhances flavor complexity |
| Whole milk | Moisture & soft texture |
| Cream cheese frosting | Tangy contrast to sweet cake |
How to Make the Best Strawberry Cake Ever
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Servings: 10–12
Step 1: Prepare the Strawberry Puree
- Wash and hull 2 cups of strawberries.
- Blend until smooth.
- Pour into a saucepan and simmer over medium heat until reduced by half. Cool completely.
Step 2: Make the Batter
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry.
- Fold in cooled strawberry puree until fully incorporated.
Step 3: Bake
- Divide batter evenly between pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Step 4: Frost & Assemble
- Spread cream cheese frosting between layers and over the top.
- Decorate with fresh strawberries for a professional finish.
Pro Baker Tips for Success
- Room-temperature ingredients mix more evenly for better texture.
- Don’t overmix — it will make the cake dense.
- For an extra pink hue, add 1–2 tsp of beetroot powder instead of food coloring.
- Always cool the puree before adding it to the batter.
Creative Variations
- Strawberry Shortcake Style: Use whipped cream instead of frosting.
- Chocolate Strawberry Cake: Replace ¼ cup of flour with cocoa powder.
- Vegan Option: Swap eggs for flax eggs and butter for coconut oil.
- Keto/Low-Carb: Use almond flour and erythritol instead of sugar.
Storage & Make-Ahead Guide
- Room Temp: Up to 2 days in an airtight container.
- Fridge: 5 days, well-covered.
- Freezer: Up to 2 months (wrap unfrosted layers tightly in plastic wrap).
- Make-Ahead: Bake layers a day before and frost the next day for best freshness.
Perfect Pairings
- Drinks: Chilled champagne, strawberry iced tea, cappuccino.
- Toppings: Chocolate ganache drizzle, strawberry glaze, toasted almonds.
Nutrition (Per Slice)
(Based on 12 servings)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 356 | 46g | 5g | 17g |
Frequently Asked Questions
Q: Can I use frozen strawberries?
Yes, but drain them well before pureeing to prevent excess moisture.
Q: How do I keep the cake naturally pink?
Use ripe strawberries and optional beetroot powder.
Q: Can I make this as cupcakes?
Absolutely! Bake for 18–20 minutes instead of 30–35.
Final Thoughts
This strawberry cake is the perfect marriage of flavor, texture, and beauty. Whether you serve it for a celebration or just because, it will leave everyone asking for seconds.
