Have you ever looked at a cake and just felt…happy?
I do every time I look at a strawberry cake.
I used to be all about strawberry muffins this time of year (and still am to be fair) but this cake takes that fresh berry flavor and turns it into something amazing.
I use real strawberries in both the cake and the frosting, so you get that juicy, berry taste in every bite.
And then I pile on a few fresh strawberries just to give it that finished look!
It may sound complicated, but it’s really an easy cake to make with no tricky steps or weird ingredients.
It’s just a beautiful nostalgic cake that feels like summer!
What You Need to Make a Strawberry Cake
Cake:
- All-purpose flour: gives the cake structure and keeps it nice and tender
- Baking powder: helps the cake rise and stay light
- Salt: balances the sweetness and brings out the flavor
- Unsalted butter: makes the cake rich and soft
- Granulated sugar: sweetens the cake and helps it brown
- Eggs: hold everything together and add moisture
- Vanilla extract: adds a warm, classic flavor
- Strawberry puree: brings that real berry taste into the batter
- Milk: keeps the cake moist and smooth
Frosting:
- Unsalted butter: whips up light and creamy as the base
- Cream cheese: adds tang and smoothness to the frosting
- Strawberry puree: gives the frosting natural pink color and berry flavor
- Vanilla extract: rounds out the sweetness
- Powdered sugar: thickens the frosting and makes it spreadable
Topping:
- Fresh strawberries: pile them on top for a pretty finish and extra flavor
How to Make a Strawberry Cake
Step 1: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Puree about 1½ cups of fresh strawberries. Set aside ½ cup for the cake and 3–4 tablespoons for the frosting.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 4: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
Step 5: Mix in the ½ cup strawberry puree. Add the dry ingredients and milk in alternating additions, starting and ending with the dry. Stir just until combined.
Step 6: Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks.
Step 7: For the frosting, beat the butter and cream cheese until smooth. Add the strawberry puree and vanilla, then gradually beat in the powdered sugar until thick and spreadable.
Step 8: Frost the cooled cakes and decorate with fresh strawberries. Chill slightly before slicing if you want cleaner cuts.
Best Homemade Strawberry Cake Recipe
This is my go-to strawberry cake when I want something that tastes homemade and looks like I tried.
The cake is soft, moist, and packed with real berry flavor (not a boxed mix or fake pink swirl in sight!).
The frosting is creamy, a little tangy, and makes the whole thing look like a celebration.
Ingredients
Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup strawberry puree (from fresh berries)
- ½ cup milk
Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3–4 tablespoons strawberry puree
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar
Topping:
- Fresh strawberries
Steps
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Puree about 1½ cups fresh strawberries. Measure out ½ cup for the cake and 3–4 tablespoons for the frosting.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Mix in the ½ cup strawberry puree. Add the dry ingredients and milk in alternating additions, starting and ending with the dry. Stir just until combined.
- Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat butter and cream cheese until smooth. Add strawberry puree and vanilla, then gradually mix in powdered sugar until thick and spreadable.
- Frost the cooled cakes and decorate with fresh strawberries. Refrigerate slightly before slicing if you want cleaner cuts.
Can I Use Frozen Strawberries?
Yes, but you’ll want to thaw them completely first and drain off any extra liquid.
Frozen berries tend to hold more water, which can mess with the texture of your cake and frosting if you don’t strain them.
Once thawed and drained, you can puree them just like fresh berries.
Just don’t skip that step unless you want soggy cake and runny frosting!
Can I Use Box Cake Mix?
You can, but it won’t have that same rich strawberry flavor unless you doctor it up.
Start with a white or vanilla mix and add your own strawberry puree, a little extra flour, and maybe swap the water for milk.
It’s a shortcut, sure, but if you’ve got fresh berries on hand, the homemade version is totally worth the extra bowl!
Sweet Simple Strawberry Cake
There’s just something extra special about a cake made with real strawberries.
There’s no neon pink mystery mix, just soft layers, creamy frosting, and juicy berries on top.
It’s perfect for birthdays, picnics, or a midweek treat when you’re craving something homemade.
Once you see how easy it is to pull together, it might just become your go-to recipe anytime fresh berries show up in your kitchen!
