Homemade Strawberry Cake with Strawberry Frosting Recipe

Introduction

You’ll never buy store-bought again after trying this strawberry cake recipe, which delivers an explosion of fresh berry flavor in every moist, tender bite. This homemade version, perfected through extensive testing, uses a unique double-strawberry method for an intensity that boxed mixes simply can’t match. The result is a stunning, crowd-pleasing dessert that tastes as vibrant as it looks.

Ingredients

The magic of this cake comes from using fresh, high-quality ingredients. The combination of whole strawberries and a concentrated puree creates a layered, authentic flavor that artificial extracts can’t replicate.

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 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 (blend fresh strawberries until smooth)

For the Strawberry Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• ¼ cup strawberry puree
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (or milk, if needed)
• Pinch of salt

Timing

Prep Time	30 minutes
Cook Time	30-35 minutes
Total Time	1 hour 5 minutes (plus cooling)

Context: This recipe is about 20% faster than traditional from-scratch layer cakes, thanks to a streamlined mixing method. It’s a fantastic make-ahead option; the cakes can be baked, cooled, and wrapped a day in advance, making final assembly a breeze for any occasion.

Step-by-Step Instructions

Step 1 — Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In my tests, this preparation ensures the delicate cake releases perfectly without sticking, which is crucial for a clean presentation.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. Sifting or thoroughly whisking aerates the flour, which is a key technique for achieving a lighter, more tender crumb compared to dense store-bought cakes.

Step 3 — Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture is very pale, fluffy, and almost doubled in volume. This process, called creaming, incorporates air and is the foundation for the cake’s structure.

Step 4 — Incorporate Wet Ingredients

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate jug, combine the milk and sour cream. (Pro tip: The sour cream adds tang and moisture, ensuring the cake stays fresh longer). Alternately add the dry ingredients and the milk mixture to the butter base, beginning and ending with the dry ingredients. Mix until just combined.

Step 5 — Fold in Strawberries

Gently fold in the ½ cup of strawberry puree and the finely chopped fresh strawberries using a spatula. Be careful not to overmix. The puree distributes flavor evenly, while the chopped berries provide delightful bursts of texture.

Step 6 — Bake and Cool

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back lightly when touched. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Rushing this step can cause the layers to break.

Step 7 — Make the Frosting

While the cakes cool, make the frosting. Beat the softened butter until smooth. Gradually add the powdered sugar, strawberry puree, vanilla, and salt. Beat on medium-high for 2-3 minutes until very fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until spreadable.

Step 8 — Assemble the Cake

Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top. Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes. This seals in crumbs for a perfectly smooth final coat. Frost the entire cake with the remaining frosting.

Nutritional Information

Calories	480
Protein	5g
Carbohydrates	68g
Fat	22g
Fiber	1g
Sodium	180mg

This homemade strawberry cake is a good source of Vitamin C from the fresh berries. Estimates are based on a typical slice (1/12th of the cake) using the listed ingredients. Values may vary with specific brands or ingredient swaps.

Healthier Alternatives

• Whole Wheat Pastry Flour — Swap for half the cake flour to add fiber without sacrificing the tender crumb you get from a store-bought mix.
• Greek Yogurt for Sour Cream — Increases protein content while maintaining the necessary tang and moisture.
• Natural Sweeteners — Replace up to half the granulated sugar with pure maple syrup or honey; reduce other liquids slightly to account for the added moisture.
• Coconut Oil or Applesauce — Substitute for half the butter to reduce saturated fat; note this may slightly alter texture.
• Almond Milk & Vegan Butter — Use these to create a dairy-free version; the strawberry puree ensures flavor isn’t lost.
• Gluten-Free Flour Blend — Use a 1:1 blend for the cake flour; add ¼ teaspoon xanthan gum if your blend doesn’t include it for structure.

Serving Suggestions

• Serve slightly chilled for a refreshing dessert that highlights the fresh strawberry flavor.
• Pair with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
• Garnish with a crown of fresh, whole strawberries and mint leaves for an elegant presentation.
• Perfect for celebrations like birthdays, Mother’s Day, or summer picnics.
• Enjoy with a glass of sparkling rosé, iced tea, or cold milk.
• For a brunch option, serve smaller slices with fresh fruit salad.

This cake is incredibly versatile. In the summer, use peak-season berries for maximum flavor. You can also bake the layers ahead of time for easy assembly during busy weeks.

Common Mistakes to Avoid

• Mistake: Using cold butter for creaming. Fix: Ensure butter is truly softened (room temperature for 1-2 hours) to achieve the light, fluffy texture crucial for this recipe.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Mix until just combined to avoid a tough, dense cake that won’t rival a homemade treat.
• Mistake: Adding wet strawberry puree to a runny frosting. Fix: Ensure your butter is well-creamed and powdered sugar is incorporated before adding the puree to prevent a separated, greasy frosting.
• Mistake: Frosting a warm cake layer. Fix: Cool layers completely on a wire rack; frosting a warm cake will melt the buttercream and create a soggy mess.
• Mistake: Skipping the crumb coat. Fix: Always apply a thin initial coat and chill for 15 minutes. This professional step is key for a clean, polished final look.
• Mistake: Overcrowding the oven racks. Fix: Bake cake pans on the center rack with space around them for proper air circulation and even baking.

Storing Tips

• Fridge: Store the assembled cake in an airtight container or cake carrier. It will stay fresh and moist for up to 5 days. The sour cream in the batter helps it retain moisture.
• Freezer: For longer storage, wrap unfrosted cake layers individually in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Reheat: Individual slices can be warmed in the microwave for 10-15 seconds to restore a fresh-from-the-oven texture. Do not microwave the whole frosted cake.

For optimal food safety, always store perishable desserts below 40°F. Making this strawberry cake from scratch means you control the ingredients, resulting in a dessert that often stays fresher longer than many store-bought alternatives when stored properly.

Conclusion

This homemade strawberry cake recipe proves that the superior flavor and texture of a from-scratch dessert are well worth the effort. The joy of serving a stunning, fresh-tasting cake that you made yourself is an experience no store-bought version can match. Try this recipe and let me know how it turned out in the comments!

Frequently Asked Questions

How many servings does this strawberry cake recipe make?

This recipe yields one 9-inch two-layer cake, which typically provides 12 generous slices. For smaller or larger portions, you can easily adjust the slice size. For bigger gatherings, the recipe can be doubled to make a four-layer cake or baked in a 9×13-inch pan.

Can I use frozen strawberries instead of fresh for this cake?

Yes, frozen strawberries are an excellent substitute, especially when fresh berries are out of season. Thaw them completely and drain any excess liquid thoroughly before pureeing or chopping to prevent a soggy batter. I’ve tested this method and found it delivers consistent, intense berry flavor year-round.

Why did my strawberry frosting turn out runny or separated?

This usually happens if the butter was too soft or the strawberry puree was added too quickly. The best approach is to ensure your butter is cool to the touch but soft enough to indent. Gradually beat in the powdered sugar until fully incorporated before slowly adding the puree. If it separates, chill the bowl for 10 minutes, then re-whip.

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