Homemade Strawberry Cake
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Soft and fluffy homemade strawberry cake made with fresh strawberries and topped with a creamy strawberry buttercream. With more than 150 five-star reviews since its publication in 2017, this cake is sure to be a favorite in your kitchen, too!
This cake is so darn good. There is just no other way to describe it.
After years of being incredibly disappointed with strawberry cakes that tasted too artificial because they were made with strawberry gelatin or ones that were too wet because they didn’t take care to prepare the fresh strawberries properly, I settled on the perfect combination and ratio of ingredients as well as the perfect strawberry buttercream.
This is hands down the most popular cake recipe that exists on my site, and if you give it a shot, I know you’ll be doing a happy-strawberry-cake dance like I do every time I make it.
Why this is the Best Strawberry Cake Recipe
Long ago, around 2010, when I started baking and decorating custom cakes for people, I took to Google and Pinterest to find a homemade strawberry cake that was made with actual fruit. Can you believe it was super difficult to find?
Have you ever tried to search for a fresh strawberry cake recipe from scratch? Or a strawberry cake recipe without gelatin? I found a lot of recipes were made with strawberry jelly, strawberry jam, or even strawberry Jell-O, but that’s not at all what I was looking for.
I wanted soft, fluffy cake dotted with actual bits of real strawberries, and a strawberry cake without gelatin. I found strawberry cupcakes from Brown Eyed Baker that I figured I could turn into a cake, and after a few tries, I settled on this lovely little number that has been gracing people’s kitchens since I published the recipe in 2017.
Consider this 5-star review from reader Jan:
“This is just the most fantastic recipe. Not only is the cake absolutely delicious, the recipe works! I’ve spent years trying recipes from the internet and a lot of them are wrong in so many ways, but this is one I’ll be using for many years ahead.“
The problem with other Strawberry Cake Recipes
Since the publication of this recipe in 2017, I see a lot of the same remarks over and over in comments and reviews. Home bakers like you are so happy to find a delicious strawberry cake that doesn’t have any extra steps (like making a strawberry reduction), doesn’t use any strawberry extract, and doesn’t have you reaching for a box of strawberry gelatin.
While there’s certainly nothing wrong with those recipes and I am confident they all have people who use them as their go-to strawberry cake recipe, this strawberry cake has stood the test of time in my as well as my readers’ kitchens, and I am confident that if you give my recipe a try, you will be a believer, too!
Homemade Strawberry Cake ingredients
This easy strawberry cake recipe uses very simple ingredients. The only odd ball is probably the freeze-dried strawberries, but see my note below or in the recipe card about where to find them.
For this strawberry cake, you will need:
• all-purpose flour
• baking powder
• salt
• butter
• granulated sugar
• vanilla extract
• eggs + egg white
• milk
• fresh strawberries
For the strawberry buttercream, you will need:
• freeze-dried strawberries
• butter
• powdered sugar
• milk or cream
• vanilla extract
• salt
WHERE DO I FIND FREEZE-DRIED STRAWBERRIES?
Freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can’t find them there, check the aisle with bulk candy, if your grocery store has one.
Make sure you are buying freeze-dried strawberries and not just dried strawberries. Dried strawberries are more of a gummy texture. You are making strawberry powder, so you’ll want to buy the ones with zero moisture in them.
How to make Strawberry Cake from Scratch
The ingredients in this fabulous strawberry layer cake are nothing you haven’t seen already in cake. Nothing special, nothing fancy, and no artificial flavors.
You’ll be getting 100% of the strawberry flavor in this cake from actual, juicy strawberries. 2 cups of them! That’s about 16 large strawberries. So much flavor!
The cake itself lends to a soft and fluffy texture. You might think this cake should be dense and heavy, but it is absolutely not. It’s basically like eating a strawberry cloud. Can you dig it?
The only thing that makes this easy strawberry cake better is the absolutely creamy dreamy strawberry buttercream that gets slathered all over every inch of it. Ohhh, it is SO GOOD.
Consider this 5-star review from reader Nancy:
“The best scratch cake I have ever made. Huge hit with the whole family! Moist and delicious!! The freeze dried strawberries were a great addition to the buttercream.”
The secret to Fresh Strawberry Cake Buttercream
I spent a whole lot of time trying to make strawberry frosting in my past cake baker life, and I always failed miserably. I never got the right ratio of strawberries to sugar and butter in order to get great flavor and also avoid making a shloopy, drippy mess.
I even tried using strawberry puree, but still didn’t love the result.
Like I said, failed miserably. It wasn’t until I had a lightbulb moment and wondered if freeze-dried strawberries might do the trick. Spoiler alert: they were perfect.
We can get freeze-dried strawberries in the dried fruit section of our grocery store, so if you aren’t sure yours carries them, check that section carefully! I was surprised to find them there.
You’ll need to blend up approximately 1 cup of the freeze dried strawberries, winding up with about ½ cup of strawberry powder.
That will go directly into your basic buttercream (which is my classic vanilla buttercream recipe) and it will lend the most wonderful strawberry flavor while also keeping the integrity of your sturdy buttercream intact.
Win win, people!
Strawberry Cake Recipe substitutions
If all you have are frozen strawberries, you may use them. Thaw and blot or squeeze dry as much as possible, then proceed with the recipe. You can also use any milk that you prefer, but I always test my recipes with full fat cow milk.
How to serve Homemade Strawberry Cake
This cake can be served as is, or with fresh strawberry compote spooned on top. Garnish the cake with fresh strawberry slices for an extra punch of fresh strawberry flavor and texture.
The second you have a taste of this homemade strawberry cake with strawberry buttercream, you’ll wonder where this cake has been all of your life so far.
It is the perfect way to use up that beautiful produce that is just calling your name every time you’re in the grocery store, and you won’t regret the time it takes to hull and chop all those strawberries. Totally worth the work.
This is, hands down, the best strawberry cake recipe I have ever had. Ever.
And if you want to turn it into a bundt cake, here’s my recipe for strawberry bundt cake with strawberry ganache!
We dined on this sweet and slightly tart cake all 4th of July weekend, and it was a huge hit everywhere it went, which was, surprisingly, a few people’s houses.
In fact (!!!!), our son has proved not to love cake so much (I’m a little heart broken), but he couldn’t get enough of this stuff. Perhaps it was all the fruitiness, who knows, but you definitely need this cake in your life this summer.
Besides, just look at those gorgeous strawberry studs and the color of that buttercream! Who can resist that?
How to store Fresh Strawberry Cake
Store this cake covered tightly at room temperature up to 5 days, but cake will start to lose its moisture after about 3 days, and strawberries will start to get soggy. Store the cake in the refrigerator to maintain freshness longer.
Homemade Strawberry Cake FAQs
Love fresh strawberry recipes? Try my strawberry bundt cake, strawberry lemonade quick bread, or strawberry compote recipes next!
Strawberry Cake from Scratch
Ingredients
STRAWBERRY CAKE
- 3 and ¼ cups (390g) all-purpose flour be sure to measure properly
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (224g) unsalted butter softened to room temperature
- 2 cups (400g) granulated sugar
- 1 and ½ teaspoons vanilla extract
- 3 large eggs
- 1 large egg white
- 1 cup (240g) milk any
- 2 cups finely chopped strawberries1 approximately 16 large strawberries
STRAWBERRY BUTTERCREAM
- 1 cup (20g) freeze-dried strawberries2
- 1 cup (227g) unsalted butter softened to room temperature
- 4 to 5 cups (480-600g) powdered sugar
- ¼ to ⅓ cup (60-80mL) milk or cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
STRAWBERRY CAKE
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round cake pans.
- In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.3 and ¼ cups (390g) all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.1 cup (224g) unsalted butter, 2 cups (400g) granulated sugar, 1 and ½ teaspoons vanilla extract, 3 large eggs, 1 large egg white
- Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk.1 cup (240g) milk
- Blot the strawberries dry (you don't need to wring them out, just blot them), then gently fold in strawberries by hand.2 cups finely chopped strawberries1
- Divide batter evenly between the two prepared cake pans. Bake cakes for about 40-44 minutes or until a toothpick or cake tester inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely in the pans on a wire rack before removing and assembling.
STRAWBERRY BUTTERCREAM
- Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.1 cup (20g) freeze-dried strawberries2
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.1 cup (227g) unsalted butter
- With the mixer on low, add in the powdered sugar, vanilla, and milk or cream. Add the strawberry powder and salt, increase mixer speed to medium, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.4 to 5 cups (480-600g) powdered sugar, ¼ to ⅓ cup (60-80mL) milk or cream, 2 teaspoons vanilla extract, ¼ teaspoon salt
ASSEMBLE THE CAKE
- Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread evenly with an offset spatula.
- Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
- Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Video
Notes
- Strawberries: you can use frozen strawberries, too. Thaw them first then blot or squeeze some of the liquid out of them before using.
- Freeze-dried strawberries: freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can’t find them there, check the aisle with bulk candy, if your grocery store has one.
- This cake can also be made into a bundt cake. Recipe differs only slightly. I paired that one with a strawberry ganache, but you can use any frosting you like.
- To turn this cake into cupcakes: this will yield about 24 cupcakes. Bake time is about 18-22 minutes.
- To turn this into a sheet cake: as written, this recipe will make one 9″ x 13″ sheet cake. Bake time will be about 25-30 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Best cake I have ever made; so moist. Will definitely make again. Can’t wait to try the other recipes.
Thank you so much! I’m so glad you enjoyed it!
My frosting still tastes like butter to me. Is there a specific order to add sugar, vanilla, cream/milk? What can I do now that I added even more sugar and jam and then honey to counteract the butter taste? 😞
Also, how do you know what consistency buttercream should be?
Hmm, well, it is buttercream, so it will taste like butter unless you use shortening. The order of ingredients doesn’t matter at all. The consistency be should be smooth and spreadable and you can adjust this based on how you’re using it (like if you want it thinner or thicker for spreading or piping).
Made this with cream cheese frosting and it was delicious. However I refrigerated overnight and the cake bread firmed up, is this normal or should I add an extra cup of milk for more soft/moist?
Hi, Monica– cake will firm up in the fridge and seem dry because the butter and other fats firm up and make the crumb feel dry. I don’t recommend eating cake at anything other than room temperature. Hope that helps!
The cake was delicious and pretty simple to follow the recipe. . My family really enjoyed it too. I highly recommend it! I will be making it again.
Thank you so much, Alicia! 🙂
I just made this cake and it was so delicious!! I didn’t have milk so I substituted buttermilk. I got rave reviews. I can’t wait to try your other recipes!!!
Thanks, Connie! I’m so glad you enjoyed it 🙂
I made a neopolitan cake for my birthday and used this for the exterior frosting and strawberry layer, I would’ve added pink dye next time but it was fab!
I love that! Thank you, parker!
Will I have the same results if we make this gluten free?
The same results? No, you’ll have a gluten free version, which will have a different texture. But if you’re asking if you can make this with a 1:1 GF sub, yes you can 🙂
AWESOME!! Was craving a fresh strawberry style cake and this was absolutely perfect. I couldn’t find the freeze dried strawberries so I made the buttercream then puréed some strawberries and added them to the buttercream little by little and it worked pretty well. I used so extra powdered sugar to balance the liquid out from the fresh strawberries. This was a huge hit and the fresh strawberry buttercream tasted like an amazing strawberry milk nostalgic moment!
Thanks so much, Casey! 🙂
I want to make ahead. Does this cake freeze well?
Yep– last step in the recipe outlines everything you need to know.
This cake was so delicious! I made it for my wedding elopement and the taste was to die for!
Thank you so much, Monse!
This is the most perfect recipe! The flavor of real strawberry is so amazing! I made this in a 9×13 and a layer cake. Both were devoured. The cake is so fluffy and light and the frosting is delicious! This is the cake my relatives and friends will be demanding for every occasion!
Thank you so much, Sue!
The cake came out amazing!! The only change I would make is to reduce the vanilla to one teaspoon., maybe less powdered sugar. The frosting was quite sweet, but still delicious! I would make this again.
Hey, Ruth! Thanks so much 🙂 the salt in the frosting is what cuts the sweetness, not the vanilla. And less powdered sugar just means the stiffness will be off. More salt is the answer to a less sweet frosting.
Hi! Can I make this recipe gluten-free?
Hi, Stefanie– you can! A 1:1 GF sub will work well, but I always hear best results with King Arthur Flour brand.
An absolute hit for my daughter’s 30th birthday!! Many bakers at the party went crazy for this moist and delicious cake. Loved the freeze dried strawberry addition to the icing. Found them at Trader Joes. The cake is a labor of love and takes time to make but worth it. Directions were easy to follow. You never know how a cake will turn out, but based on the reviews I took a chance and I’m thrilled I did! Can’t wait to try some other recipes here.
Thank you so much, Kim! I’m so happy you loved it 🙂
It’s strawberry season and this recipe could not be more perfect for this time of year. I don’t even like fruit in my cake and this is one recipe that I will make over and over. Easy to follow with ingredients I always have on hand. My only question is – would using cake flour affect the baking time? I had to use cake flour cuz that’s what I had in my pantry. I even weighed it. The recipe stated to bake for 25-30min. But for me, that was not enough time. It was still so wet. I ended up needing 40min. Not sure where I went wrong. But doesn’t matter – cuz it ended up perfect.
Hi, Holly– it could be any number of reasons, but cake flour shouldn’t affect it THAT much. I’m glad it worked out anyway! 🙂
Hi. This cake looks fabulous and there’s no gelatin—yay! We’re having /0 guests over and I’ll use a sheet cake. I’m thinking of using whipped cream instead of buttercream. Will the freeze dried strawberry powder work ok with whipped cream?
Thanks very much.
Joan
Hi, Joan! That will work really well, actually. Enjoy!
This cake was a massive hit when I took it took a work team meeting. Will definitely be making it again!
Thank you so much, Rachael 🙂
My husband said after his first bite of cake, “THIS IS GOOD!” I agree. It is one of the best cakes I have EVER made. It is moist and full of flavor. I did not take the time to “ level” the cake layers. I was in a hurry and it still turned out to be a beautiful cake, VERY “dinner guest” worthy. This is a keeper!
I am so happy to hear this, Vicki! Thanks for sharing!
This was easy and yummy. I used whipped cream instead of buttercream. It’s a winner! Thanks!
Joan
Thank you so much, Joan!
Wow, just wow! So stinkin delicious. My whole family enjoyed it immensely. Thank you so much! 10 out of 10.
Thank you so much, Sheila!