Strawberry Cake with Strawberry Frosting Recipe

Introduction

This easy homemade strawberry cake recipe delivers a perfectly fluffy and moist dessert, bursting with fresh berry flavor from the batter to the frosting. It’s a simple, from-scratch cake that’s ideal for celebrations or a sweet weekend treat. For another delightful strawberry dessert, try this Strawberry Earthquake Cake Recipe Easy or these Vegan Strawberry Sweet Rolls Recipe.

Ingredients

This Homemade Strawberry Cake is a celebration of fresh berry flavor, with a moist, tender crumb and a luxuriously creamy frosting that’s perfectly balanced and not too sweet.

• 16 ounces strawberries, reduced
• ½ cup (118ml) vegetable oil
• 3 tablespoons (42g) unsalted butter, melted
• 3 large eggs
• ½ cup (120g) sour cream
• 2 teaspoons (10ml) pure vanilla extract
• 1 ½ cups (285g) granulated sugar
• 2 ½ cups (350g) all-purpose flour
• 1 teaspoon (5g) salt
• 2 teaspoons (7.5g) baking powder
• ½ teaspoon baking soda
• ½ cup (118ml) milk
• Pink food coloring* (optional)
• 1-ounce bag (34g) freeze-dried strawberries
• 16 ounces (452g) full-fat cream cheese or mascarpone cheese, cold
• 2 1/4 cups (531ml) heavy whipping cream, cold
• 2 teaspoons (10ml) pure vanilla
• 1/2 cup (65g) powdered sugar

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Homemade Strawberry Cake recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method and single-layer bake.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Bring all cold ingredients, like eggs, milk, and butter, to room temperature for about 30 minutes. This ensures they emulsify properly for a smooth, even batter. Meanwhile, grease and flour two 9-inch round cake pans, or line them with parchment paper for foolproof release.

Step 2 — Make the Strawberry Purée

Hull and slice one cup of fresh strawberries. Purée them in a food processor or blender until completely smooth. For a seed-free purée, press it through a fine-mesh sieve. This concentrated strawberry flavor is the secret to a moist, vibrant Homemade Strawberry Cake.

Step 3 — Combine Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Sifting or thoroughly whisking aerates the flour and prevents lumps, leading to a lighter cake crumb.

Step 4 — Cream Butter and Sugar

In a large mixing bowl, beat ¾ cup of softened unsalted butter with 1 ½ cups of granulated sugar for 3-4 minutes on medium-high speed. The mixture should be pale, fluffy, and almost doubled in volume. This step incorporates air, which is crucial for the cake’s structure.

Step 5 — Incorporate Wet Ingredients

Beat in 3 large eggs, one at a time, followed by 2 teaspoons of pure vanilla extract. Scrape down the bowl. With the mixer on low, alternately add the dry flour mixture and ¾ cup of whole milk, starting and ending with the dry ingredients. Finally, gently fold in the strawberry purée until just combined.

Step 6 — Bake to Perfection

Divide the batter evenly between the prepared pans. Bake in a preheated 350°F (175°C) oven for 25-30 minutes. The cake is done when the top springs back lightly to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool and Frost

Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. Frost with your choice of cream cheese frosting or strawberry buttercream once the layers are completely cool to prevent the frosting from melting.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	220mg

Note: These are estimated values for one slice of this Homemade Strawberry Cake. Actual nutrition can vary based on specific ingredients and portion size.

Healthier Alternatives

This classic Homemade Strawberry Cake is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein-Packed Flour — Replace up to half the all-purpose flour with almond flour or oat flour for a nuttier taste and a boost of protein and fiber.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to significantly reduce the carbs while keeping the cake sweet and tender.
• Dairy-Free Moisture — Use coconut oil or a plant-based butter alternative, and substitute buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend for a seamless swap that yields a similarly light and fluffy crumb.
• Low-Sodium Option — Omit added salt in the batter; the leavening agents and natural strawberry flavor will provide plenty of taste.
• Reduced-Fat Frosting — For the cream cheese frosting, use light cream cheese and Greek yogurt instead of full-fat cream cheese and butter for a tangy, protein-rich topping.
• Whole Grain Twist — Substitute half the white flour with white whole wheat flour for added nutrients and a slightly heartier, warm flavor.
• Natural Sweetness Boost — Macerate extra chopped strawberries with a touch of honey and fold them into the batter for intensified berry flavor with less refined sugar.

Serving Suggestions

• Pair this Homemade Strawberry Cake with a scoop of vanilla bean ice cream for a classic, crowd-pleasing dessert.
• For a brunch or afternoon tea, serve smaller slices alongside a pot of freshly brewed Earl Grey tea or a glass of cold lemonade.
• Elevate the plating by garnishing each slice with a fresh mint leaf and a dusting of powdered sugar for a simple, elegant finish.
• Create a stunning dessert platter by pairing this cake with fresh berries, a dollop of lightly sweetened whipped cream, and a drizzle of strawberry sauce.
• For a special occasion, serve it as the centerpiece of a dessert table decorated with whole strawberries and edible flowers.

This versatile Homemade Strawberry Cake is perfect for birthdays, spring celebrations, or simply as a sweet weekend treat. Its moist texture and fresh strawberry flavor make it a standout dessert for any gathering.

Common Mistakes to Avoid

• Mistake: Using frozen strawberries without adjusting for moisture. Fix: Thaw and thoroughly drain them, or use a reduction to intensify flavor without sogginess.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Mix just until combined to avoid a tough, dense crumb.
• Mistake: Substituting oil for butter 1:1 in a recipe designed for creaming. Fix: Use the fat specified; butter provides structure and flavor essential for this cake.
• Mistake: Adding fresh strawberry chunks directly to the batter. Fix: Toss them lightly in flour first to prevent them from sinking to the bottom.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the ¾ mark to check, as drafts can cause collapse.
• Mistake: Not properly creaming butter and sugar. Fix: Beat for a full 3-5 minutes until light and fluffy to incorporate essential air.
• Mistake: Using artificial strawberry extract for all the flavor. Fix: Rely on real fruit puree or freeze-dried powder for a natural, vibrant taste.
• Mistake: Frosting a warm cake. Fix: Cool layers completely on a wire rack to prevent the frosting from melting and sliding off.
• Mistake: Measuring flour incorrectly by scooping from the bag. Fix: Use the spoon-and-level method for accurate cups and consistent texture.

Storing Tips

• Fridge: Store your Homemade Strawberry Cake, tightly covered or in an airtight container, in the refrigerator for up to 3-4 days. Ensure it has cooled completely before covering to prevent sogginess.
• Freezer: For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Frosted cake can be frozen for 1-2 months; flash-freeze slices on a tray before wrapping to protect the frosting.
• Reheat: For a warm slice, microwave a single portion for 10-15 seconds. For the whole cake, warm in a 300°F (150°C) oven, covered, until just heated through. Always ensure reheated cake reaches an internal temperature of at least 165°F (74°C) for food safety.

Proper storage keeps your Homemade Strawberry Cake moist and delicious, allowing you to enjoy its fresh flavor for days or even months to come.

Conclusion

This Homemade Strawberry Cake is the perfect celebration dessert, bursting with fresh berry flavor in every bite. I hope you love making it as much as we do! If you try it, please leave a comment or rating. For more fruity treats, try our Strawberry Earthquake Cake Recipe or Vegan Strawberry Sweet Rolls Recipe. Don’t forget to subscribe for more delicious recipes!

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Strawberry Cake with Strawberry Frosting

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Ingredients

Scale 1x2x3x

• 16 ounces strawberries, reduced
• ½ cup (118ml) vegetable oil
• 3 tablespoons (42g) unsalted butter, melted
• 3 large eggs
• ½ cup (120g) sour cream
• 2 teaspoons (10ml) pure vanilla extract
• 1 ½ cups (285g) granulated sugar
• 2 ½ cups (350g) all-purpose flour
• 1 teaspoon (5g) salt
• 2 teaspoons (7.5g) baking powder
• ½ teaspoon baking soda
• ½ cup (118ml) milk
• Pink food coloring* (optional)
• 1-ounce bag (34g) freeze-dried strawberries
• 16 ounces (452g) full-fat cream cheese or mascarpone cheese, cold
• 2 1/4 cups (531ml) heavy whipping cream, cold
• 2 teaspoons (10ml) pure vanilla
• 1/2 cup (65g) powdered sugar

Instructions

1. To make the strawberry reduction, rinse the berries and pulse in a food processor or blender until pureed. You should have about 2 cups of puree.
2. In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 3/4 cup. This should take about 20-30 minutes. Remove from heat and transfer to a bowl and cool to room temperature.
3. Preheat the oven to 350°F. Prepare three 8-inch round baking pans line the bottom with parchment paper and grease the sides.
4. In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream and vanilla. Beat until very well combined.
5. Next, beat in the sugar until it’s been well mixed. Then add the strawberry puree and a couple of drops of pink food coloring and beat until well combined.
6. In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it’s well mixed.
7. Divide the batter evenly between the prepared pans, about 1 2/3 cup of batter per pan. Bake at 350°F for 18-20 minutes. Cool completely.
8. Pulse the freeze-dried strawberries in a food processor and grind into a fine powder.
9. Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
10. Cut the cream cheese into 1-inch cubes and beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
11. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
12. Finally, add the powdered strawberries, powdered sugar and vanilla extract and beat until stiff peaks form.
13. Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
14. Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the leveled cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place another layer on top and repeat the frosting with the second layer, then place the final layer on top.
15. Use your piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
16. Separate out 1 ¼ cups of frosting to decorate with. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula. Decorate and garnish with fresh strawberries.

• Author: Olivia Bennett

FAQs

Can I use frozen strawberries for this Homemade Strawberry Cake?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before pureeing to avoid adding too much moisture to your cake batter. This ensures your Homemade Strawberry Cake has the perfect texture.

How do I keep my strawberry cake from becoming dense?

Do not overmix the batter after adding the dry ingredients, as this develops gluten. Also, ensure your baking powder is fresh for proper rise. Following these steps helps create a light and fluffy cake.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Let them cool completely, then wrap tightly in plastic wrap and store at room temperature. Frost and assemble your Homemade Strawberry Cake the day you plan to serve it for the freshest taste.