Baking a strawberry cake brings fresh summer flavors to your kitchen any time of year. This recipe creates a moist, tender cake bursting with real strawberries. It’s perfect for birthdays, parties, or a sweet treat. You’ll love how simple it is to make.
This guide walks you through every step. We use fresh strawberries for the best taste. The result is a fluffy cake with pink frosting. Even beginners can succeed. Gather your ingredients and preheat your oven. Let’s get started.
Ingredients for the Cake
You need these items for the batter. They serve 12 slices.
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup whole milk, room temperature
- 1 ½ cups fresh strawberries, hulled and pureed (about 12 ounces)
- ¼ cup fresh strawberries, finely chopped for texture
For the strawberry frosting:
- 1 ½ cups fresh strawberries, hulled and pureed
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
These amounts ensure a balanced flavor. Puree strawberries in a blender for smoothness. Chop a few for bits of fruit in the cake.
Essential Tools and Prep
Gather these tools before you begin:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer or stand mixer
- Rubber spatula
- Cooling racks
- Measuring cups and spoons
Preheat your oven to 350°F (175°C). Grease the pans. Line bottoms with parchment. Grease parchment too. This prevents sticking.
Puree strawberries now. You’ll need about 3 cups total for cake and frosting. Strain if you want less pulp. Set aside.
Step-by-Step Baking Instructions
Follow these steps in order. Each one builds on the last.
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Step 1: Mix dry ingredients.
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside. This ensures even rising.
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Step 2: Cream butter and sugar.
Beat softened butter on medium speed for 1 minute. Add sugar gradually. Beat until light and fluffy, about 3-4 minutes. Scrape the bowl often.
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Step 3: Add eggs and vanilla.
Add eggs one at a time. Beat well after each. Mix in vanilla extract. The batter may look curdled. That’s normal.
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Step 4: Combine wet and dry.
Alternate adding dry mixture and milk to the batter. Start with flour mix, then half the milk. Repeat. End with flour. Mix on low speed. Avoid overmixing.
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Step 5: Fold in strawberries.
Gently fold in pureed and chopped strawberries with a spatula. The batter turns pink. Do not overmix to keep it light.
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Step 6: Bake the layers.
Divide batter evenly between pans. Smooth tops. Bake 25-30 minutes. Check with a toothpick. It should come out clean.
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Step 7: Cool the cakes.
Cool in pans 10 minutes. Invert onto racks. Peel off parchment. Cool completely, about 1 hour.
Making the Strawberry Frosting
While cakes cool, prepare frosting.
Puree strawberries. Simmer in a saucepan over medium heat for 10-15 minutes. Reduce to ½ cup thick puree. Cool fully. This concentrates flavor and thickens it.
Beat butter on medium until creamy, 2 minutes. Add 1 cup powdered sugar at a time. Beat on low, then medium. After all sugar, add reduced strawberry puree, vanilla, and salt. Beat until fluffy, 3-4 minutes. Taste and adjust.
If too soft, add more powdered sugar. If too thick, add a teaspoon of milk.
Assembling the Strawberry Cake
Assembly is quick once everything cools.
Place one cake layer on a serving plate. Spread 1 cup frosting evenly. Add second layer. Frost top and sides. Use an offset spatula for smooth edges.
For extra flair, pipe rosettes on top. Garnish with halved strawberries. Chill 30 minutes to set.
Slice and serve. Store leftovers in the fridge up to 3 days. Bring to room temperature before eating.
Tips for Perfect Strawberry Cake
Success comes from these pro tips.
- Use room-temperature ingredients. Cold items lead to uneven mixing.
- Strawberries shine fresh. Frozen work in a pinch. Thaw and drain first.
- Do not overbake. Ovens vary. Start checking at 25 minutes. Toothpick test is key.
- For vibrant color, use ripe red strawberries. Puree gives natural pink hue without food dye.
- If frosting is runny, chill it 10 minutes before spreading. Warm spatula in hot water for smooth frosting.
- Make ahead. Bake layers a day early. Wrap and refrigerate. Frost before serving.
- High altitude? Increase flour by 2 tablespoons. Reduce baking powder to 2 teaspoons.
- Common mistakes: Overmixing deflates batter. Rushing cooling causes crumbling.
Variations to Try
Customize your strawberry cake.
- Chocolate strawberry cake: Swap ½ cup flour for cocoa powder. Drizzle chocolate ganache.
- Vegan version: Use plant milk, vegan butter, and egg replacer. Aquafaba works well.
- Sheet cake: Bake in 9×13 pan. 30-35 minutes. Frost simply.
- Cupcakes: Fill liners ⅔ full. Bake 18-22 minutes. Yields 24.
- Gluten-free: Use 1:1 gluten-free flour blend. Add ½ teaspoon xanthan gum.
These tweaks keep it exciting.
Storing and Freezing
Proper storage keeps cake fresh.
- Room temperature: Up to 2 days in airtight container.
- Fridge: Up to 5 days. Cover well to avoid drying.
- Freezing: Wrap unfrosted layers in plastic and foil. Freeze up to 2 months. Thaw overnight. Frost fresh.
- Frosted cake freezes too. Slice first. Freeze on sheet, then bag. Thaw in fridge.
Nutrition Info (Per Slice)
Approximate values:
- Calories: 520
- Fat: 24g
- Carbs: 72g
- Protein: 5g
- Sugar: 55g
Values vary by exact ingredients. Enjoy in moderation.
This strawberry cake recipe delivers joy every bite. Share with friends. Bake often.
Frequently Asked Questions (FAQs)
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Can I use frozen strawberries?
Yes. Thaw completely and drain excess liquid. Pat dry to avoid watery batter.
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How do I make the cake dairy-free?
Replace butter with vegan butter and milk with almond or oat milk. Use coconut cream in frosting.
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Why is my cake dense?
Likely overmixed batter or cold ingredients. Measure flour by spooning, not scooping.
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Can I bake this in a bundt pan?
Yes. Grease well. Bake 45-55 minutes. Cool 15 minutes before inverting.
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How far ahead can I make the frosting?
Prepare up to 2 days ahead. Store in fridge. Bring to room temperature and re-whip before using.