There’s just something magical about Strawberry Cake that makes you feel like a kid again. Maybe it’s the dreamy pink color, or that first bite bursting with real strawberry flavor—it’s like summer showed up to your dessert table wearing its Sunday best. This isn’t your boxed cake mix kind of strawberry cake; it’s the real deal, made with fresh strawberry purée in both the cake and the buttercream.
Imagine layers so soft and fluffy they practically melt on your tongue, kissed with a sweet, slightly tangy strawberry buttercream that tastes like the fruitiest cloud you’ve ever met. It’s elegant enough for birthdays, brunches, or Valentine’s Day, but honestly? You don’t need a reason to make it—just a craving for something homemade and happy. And the best part? You can make this Strawberry Cake in under two hours, start to finish, with simple pantry ingredients and zero stress.
Table of Contents
What is Strawberry Cake?
A Strawberry Cake is the ultimate blend of fruit and dessert heaven—a tender vanilla-style sponge infused with fresh strawberries, then layered and frosted with creamy strawberry buttercream. While many versions rely on gelatin mixes or fake coloring, this recipe celebrates the fruit itself. Fresh strawberries are puréed into a silky base that brings natural color and flavor to both the cake and frosting. The result? A bright, flavorful, and irresistibly moist cake that tastes like fresh strawberries, not candy. Every slice feels like sunshine on a plate—sweet, a little tart, and incredibly comforting.
Reasons to Try Strawberry Cake
Let’s be honest: there are a hundred cake recipes out there, but here’s why Strawberry Cake deserves a permanent spot in your kitchen. First, it’s stunning. The pink hue is naturally gorgeous and perfect for any celebration—baby showers, Easter, or even just a lazy Sunday afternoon. Second, it’s packed with real fruit flavor. No shortcuts, no syrups, just the good stuff. Third, the texture. It’s light, fluffy, and moist, thanks to a magical trio of butter, sour cream, and fresh milk. And finally, it’s flexible. You can make it as a layer cake, cupcakes, or even a sheet cake if you’re feeding a crowd. If you loved desserts like Easy Frozen Strawberry Dessert, you’ll find this cake to be its more elegant, homemade cousin—less fuss, all flavor.
Ingredients Needed to Make Strawberry Cake
Here’s everything you’ll need to make the perfect Strawberry Cake from scratch:
For the Cake:
- 1½ pounds fresh strawberries (to purée)
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk (room temperature)
- 1½ cups strawberry purée (from above)
For the Strawberry Buttercream:
- 1 cup strawberry purée
- 1 cup unsalted butter (room temperature)
- 4–5 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional Garnish:
Fresh strawberries for decorating the top—because a cake this pretty deserves a little flair.
Instructions to Make Strawberry Cake – Step by Step
Step 1: Prepare the Strawberries
Start your Strawberry Cake step by step by washing and hulling about 1½ pounds of fresh strawberries. Toss them into your blender or food processor and blend until smooth. You’ll use this purée for both your batter and buttercream. The fragrance alone is enough to make you smile—it’s like bottling up summer. This purée will give your cake its natural pink color and signature strawberry flavor. Pro tip: if you want a stronger flavor, you can simmer the purée on low for about 10 minutes to reduce it slightly before cooling.
Step 2: Prep the Pans and Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—or line them with parchment for easy removal. Nobody wants their gorgeous Strawberry Cake stuck to the pan! Set those aside while your kitchen starts to smell like promise.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, and salt. This combo keeps your cake fluffy, light, and structured. Whisking them together before adding them in helps everything distribute evenly (no surprise baking powder pockets here).
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat together your butter and sugar until it’s light and fluffy—about 3 to 4 minutes. You can use a stand mixer or hand mixer (I’m partial to my trusty KitchenAid Hand Mixer, but any will do). This step adds air to your batter, which translates into that tender crumb we all love.
Step 5: Add the Eggs and Flavorings
Crack in your eggs, one at a time, mixing well after each addition. Then stir in your sour cream and vanilla extract. The sour cream keeps your Strawberry Cake moist for days—seriously, it’s the secret weapon here.
Step 6: Combine Wet and Dry Ingredients
Now it’s time to marry everything together. Alternate between adding your dry mix and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition. Overmixing is the enemy of fluffy cake, so once it looks smooth, stop.
Step 7: Add the Strawberry Purée
Gently fold in 1½ cups of that sweet strawberry purée. This is the moment your batter transforms into something magical—a soft pink hue and the scent of fresh fruit swirling together. Taste the batter (we both know you will). It’s pure joy.
Step 8: Bake the Cake
Divide your batter evenly between the pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. If your kitchen smells like strawberry shortcake heaven, you’re on the right track. Once baked, cool the cakes in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Step 9: Make the Strawberry Buttercream
While your cakes cool, it’s frosting time. In a large bowl, beat the butter until creamy and smooth—this takes about 2 minutes. Slowly add your powdered sugar, one cup at a time, alternating with small splashes of strawberry purée. You’ll use about 1 cup of purée total. Mix in your vanilla extract and a pinch of salt. The result? A strawberry buttercream that’s creamy, light, and flavorful enough to eat straight from the bowl (and yes, you’ll absolutely sneak a spoonful).
Step 10: Assemble the Cake
If your cakes have a little dome on top, slice them flat with a serrated knife for easy stacking. Place one layer on a serving plate, spread a generous layer of buttercream over it, then top with the second cake. Frost the top and sides with the remaining buttercream, smoothing as you go. For an extra polished look, chill the cake for about 20 minutes before doing a final coat.
Step 11: Decorate and Chill
Top with fresh strawberries, a drizzle of purée, or even a few mint leaves if you’re feeling fancy. Chill the cake for at least 30 minutes to help the buttercream set. When you finally slice it, the layers will hold beautifully, and the pink crumb will look like something straight from a bakery window.
What to Serve with Strawberry Cake
Strawberry Cake is a showstopper on its own, but it pairs beautifully with lighter sides. Think a chilled glass of prosecco or sparkling lemonade, maybe a small scoop of vanilla ice cream if you’re going full dessert mode. If you’re serving it at brunch, balance it with something savory like Garlic Butter Steak Bites or a simple egg casserole. It’s also a great follow-up to lighter dishes like Best Garlicky Cabbage Soup—sweet after savory is always a win.
Key Tips for Making Strawberry Cake
- Use ripe strawberries. They’ll bring the best color and flavor—no food coloring needed.
- Room temperature ingredients = better texture. Butter, eggs, and milk blend smoothly and create a consistent batter.
- Don’t overmix. Stop as soon as the flour disappears.
- Level your cakes. It keeps your layers even and your frosting picture-perfect.
- Chill the cake before slicing. It’ll cut cleanly and hold its shape beautifully.
- Try a variation. Swap the buttercream for whipped cream if you prefer a lighter touch—or make it extra indulgent with a layer of cream cheese frosting.
Storage and Reheating Tips for Strawberry Cake
Store your Strawberry Cake in the fridge, covered, for up to 4 days. The buttercream holds up nicely and won’t melt away. If you want to serve it at room temperature (recommended!), let it sit out for about 30 minutes before slicing. For longer storage, wrap individual slices tightly in plastic wrap, then freeze for up to 2 months. To thaw, just move to the fridge overnight. The flavor stays amazing—and it’s a lifesaver when you want a “just one slice” kind of night.
FAQs
Can I use frozen strawberries? Yes! Thaw and drain them first before puréeing.
Can I make this cake ahead? Absolutely. The layers can be baked a day early and stored wrapped at room temperature. Frost just before serving.
Can I turn this into cupcakes? You bet. Bake for about 18–20 minutes at 350°F.
What if my buttercream is too thin? Add more powdered sugar. Too thick? Add a tablespoon of milk or strawberry purée.
Can I add lemon? Yes! A teaspoon of lemon zest in the batter or frosting brightens the flavor.
Final Thoughts
There’s something timeless and downright joyful about Strawberry Cake. It’s not just dessert—it’s a mood, a memory, and a reason to gather around the table. The fresh strawberries make it taste like summer, no matter the season, and the soft crumb paired with that dreamy buttercream makes every bite worth the effort. Whether it’s your first homemade cake or your hundredth, this Strawberry Cake will leave you feeling like a baking superstar. Next time you want another fruity favorite, check out my Strawberry Pretzel Jello Salad or the crowd-pleasing Easy Frozen Strawberry Dessert. Until then, happy baking—and don’t forget to sneak a spoonful of frosting.
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Strawberry Cake Recipe with Fresh Strawberry Buttercream
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Strawberry Cake is soft, fluffy, and packed with real strawberry flavor in every bite. Made with fresh purée and topped with a creamy strawberry buttercream, it’s the kind of cake that feels like sunshine on a plate.
Ingredients
- 1½ pounds fresh strawberries (to be pureed)
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk (room temperature)
- 1½ cups strawberry puree (from above)
- 1 cup strawberry puree (from above)
- 1 cup unsalted butter (room temperature)
- 4–5 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Puree the strawberries in a blender until smooth. You’ll use this both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3–4 minutes.
5. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
6. Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
7. Gently fold in 1½ cups of the pureed strawberries.
8. Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, alternating with small amounts of the strawberry puree (1 cup of strawberry puree in total). Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed.
10. Once the cakes are cool, cut the top part if the cakes have a big dome, then spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
11. Garnish with fresh strawberries if desired. Slice and serve!
Notes
Use fresh, ripe strawberries for the best flavor and texture in both the cake and buttercream.
Bring all your ingredients to room temperature before starting for a smoother batter and better rise.
Mix the batter just until the ingredients are combined to avoid a dense cake.
If the cakes have domes, level them before frosting for a stable, even layer cake.
Store the frosted cake in the refrigerator to keep the buttercream from melting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 552
- Sugar: 51g
- Sodium: 163mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
