Homemade Strawberry Cake
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This soft and fluffy homemade strawberry cake is 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! If you really love this cake, check it out as cupcakes and a Bundt cake.
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.
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
In the recipe card below, you’ll find detailed instructions as well as a video for how to make this cake. Here is an overview of the steps:
Prepare the strawberries: be sure they’re chopped into small pieces. For my strawberry cupcakes, pureeing them works best because of the smaller nature of cupcakes vs a big cake. While you can do that here, too, I like the larger chunks of strawberries in my bites. No need to flour them to keep them suspended! If they’re small enough, they’ll stay put.
Cream the butter + sugar + vanilla: unlike my white layer cake that uses the reverse creaming method, this cake gets mega lift from the air incorporated into the butter and sugar. Be sure you’re using room temperature butter and no warmer.
Add the eggs/egg white one at a time: adding eggs one at a time ensures they incorporate evenly and smoothly into the batter. You’ll want these at room temperature, too.
Add the flour mixture + milk in two parts: why in two parts? Because adding all of the flour mixture or all of the milk at one time can “overload the system” and encourage clumping and/or separating. This doesn’t need to be exact! Aim for about half of the flour mixture and milk each addition.
Fold in the strawberries: gently! And just until combined.
Bake + cool: the cakes need a pretty significant amount of time in the oven but keep an eye on your layers as overbaking them can lead to a dry crumb since this cake is made entirely with butter and no oil.
Trim + stack: I have kept this 2 layers and I’ve also cut each layer in half to make 4 layers. Either works just fine as this cake is sturdy enough to handle being split.
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. And 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!
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, hands down, the best strawberry cake recipe I have ever had. Ever.
You can also turn this layer cake into a Bundt cake or cupcakes!
MORE FROSTING IDEAS
Consider my Swiss meringue buttercream (you can add ¼ cup of freeze-dried strawberry powder if you want!), chocolate Swiss meringue buttercream, cream cheese frosting (again, consider adding ¼ cup of strawberry powder to turn it into strawberry cream cheese frosting), classic vanilla buttercream, or the lemon buttercream from my blueberry lemon cupcakes.
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
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 (227g) unsalted butter softened to room temperature
- 2 cups (400g) granulated sugar
- 1 and ½ teaspoons vanilla extract
- 3 large eggs room temperature
- 1 large egg white room temperature
- 1 cup (240g) milk any though I prefer whole cow; room temperature
- 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 and sugar together until the color is light and the texture is fluffy (approximately 2-3 minutes). Add the vanilla then beat again to incorporate.1 cup (227g) unsalted butter, 2 cups (400g) granulated sugar, 1 and ½ teaspoons vanilla extract
- 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.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 the strawberries by hand.2 cups finely chopped strawberries1
- Divide the 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 cakes from the oven and allow them 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.
- Bundt cake: make this cake into a strawberry Bundt cake! The recipe differs only slightly. I paired that one with a white chocolate strawberry ganache, but you can use any frosting you like.
- Cupcakes: while baking this recipe as is will give you 24 delicious cupcakes, see my post for fresh strawberry cupcakes for a recipe specifically developed to make 16 fluffy cupcakes.
- To turn this into a sheet cake: as written, this recipe will make one 9″ x 13″ sheet cake. Bake time will be about 40-42 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.
Just made this cake for my son’s 5th birthday, and it was amazing! Everyone loved it. So moist and tasty, and such a beautiful natural color. He requested a strawberry cake, and I feel so lucky I stumbled upon your recipe when looking for one with real fruit! I doubled it and made a two-layer cake and 24 cupcakes.
This warms my heart, Lea! Thanks so much for finding me and trusting my recipe. I’m so glad everyone enjoyed it.
Lynn, I made this cake tonight and it was delicious! I didn’t have freeze dried strawberries, so I just used the rest of the fresh ones I chopped up for the buttercream. I squeezed as much liquid as I could out of them and it worked out just fine. This recipe is going to be saved! Thank you!
Great idea, Mary! So glad you enjoyed the cake.
This looks amazing. I can’t seem to see where you add the strawberries to the cake mixture in the recipe. Could you please reply and let me know. Thanks!
Step 4.
Love this cake! Searching for a fresh strawberry cake, I chose this one and so glad I did. I did not have freeze dried strawberries so I sliced about 16 and put in my dehydrator for a few hours. Finely chopped them (not quite a cup) used 1/8 cup half and half and the icing was fantastic. Wonderful strawberry flavor! I did chill it before icing cake. Thanks for the recipe!
Awesome, Paula! Thanks for sharing!
I had a question. If I make this cake can I substitute milk for buttermilk? And should I add sour cream to make it even more moist or is that not a good idea? I love very very moist cake that is not dry at all. Also will I have to double the recipe for a 6in and 8in layer cake? Thank u 😊
Hey, Sarah! You can use buttermilk if you’d like, but it’s not necessary. This cake is a very moist cake. I wouldn’t add any sour cream. And if you want to do an 8″ and 6″ cake, you can get away with 1.5x the recipe 🙂
I used two 8″ cake pans and it boiled over. I had to stop the baking, dump the pans half way through into a 9×13 pan to save the cake. I hope that it works out for my daughter’s birthday celebration.
I’m sorry to hear that, Casey. I’ve had many readers make this with no issue, and I myself have made this cake several times in two 8″ rounds without any problems. I’m glad you found a solution.
I’m so glad I found this recipe! I’m with you, I kept looking for cake and buttercream recipes made with FRESH strawberry, but all I found were recipes that relied on jam or jello. I’ve been using an adapted recipe from Martha Stewart for cupcakes for YEARS, but it is pretty dense and I wanted a lighter recipe to make a layer cake for an upcoming bridal shower. This looks just perfect! I also have to freeze the layers due to time, so thank you for including that direction! I wanted to make a 3-layer cake though – do you think I can split this recipe and bake 3 layers? Or should I double the recipe and make 4 layers?
Hey, Cat! I hope you enjoy the recipe! It sounds like this is exactly what you’re looking for. If you want to make 3 layers, I suggest making 1.5x the recipe. You’ll get hung up on the eggs, so I would use 4 large eggs and 2 large egg whites. Let me know how it turns out!
Hi Lynn,
I came across your recipe on Pinterest and it couldn’t have been at a better time, as I am making my niece’s birthday cake for her party this weekend. It’s going to be a Care Bear themed fondant covered cake with either 2 or 4 layers. Probably just 2. But it’s a 12″ round cake. Can you help me with the ingredient amounts? I will probably just be using 2 of my 12″ pans, plus I wanted to make a few extra cupcakes. I start working on it tonight after I get home from work. Your thoughts would be greatly appreciated!
Hi, Andrea! I think I might have seen this a little too late– what did you wind up doing? I would probably just have doubled it to ensure I had enough for the cake and some extra cupcakes.
I actually haven’t made the cakes yet…this week hasn’t gone to plan at all so far. However I will get started in about an hour or so on them. I was actually thinking of doubling the recipe too. But when I did calculations on the amount of cups it still doesn’t seem like enough. So to play it safe I think I will make one batch at a time and fill my cake pans up until I’m satisfied and then bake them. That way I can at least make sure that they are fairly even layers.
Some one post this to my FB page it looks so good I’m making one right now to take to church for our bake sale.
Just made the cake & this is no doubt the best strawberry cake recipe I’ve ever made. Made no changes whatsoever. Thank u!!!
Thank you, Stacy!
Made this for my sister-in-law’s birthday. Everyone loved it. I halved the powdered sugar in the buttercream frosting because we don’t eat really sweet things and it was still delicious (albeit thicker). Thanks!
So glad you and your people enjoyed it, Elizabeth!
Hi! I just made this cake today and it smells and tastes divine. Weirdly, my cakes came out comply differently. I used one batch of batter and put them in the oven on the same shelf to bake at the same time. One came out perfectly risen and golden, and the other was slightly under baked (not as golden as the other) and sunken in the center. Any idea what could have happened here??
Interesting. It sounds like maybe some difference in the air flow or heating elements in your oven. I’m not sure what else would cause that!
This looks delicious! I would love to make these as cupcakes for an upcoming baby shower. Can you tell me if this frosting would work well to pipe flowers on the cupcakes? Or would the texture not be right for that? Thank you!
Hey, Betsy! This frosting is pipable.
This is a fantastic cake and frosting recipe! Of course my grocery does not carry freeze-dried strawberries, so I had to do some quick thinking. I decided to make a strawberry coulis with fresh strawberries. I then pureed the coulis in the blender, strained out the seeds and added some of this thickened coulis to my frosting in place of the cream. Oh my goodness! So delicious and the most gorgeous shade of pink! Just another option for those that can’t find freeze-dried strawberries.
Thanks for sharing your adaptations, Ella! I’m so glad you loved the cake 🙂
This recipe was so great my husband was so upset with everyone leaving him a small piece that I had to make it again. Thank you so much
Hahaha, you’re such a great wife, Adrienne! I’m so glad you liked it!
Looks great – want to make this two days ahead of time for a birthday but assemble on the day. Will the strawberries in the sponge be okay in an airtight container for two days?
Yes! Just keep them in the fridge.
Hello, this looks fabulous!!! Question, cab this be made into a. 1/4 Sheet cake? I have to do a strawberry sheet cake for an event and wanted to know the best way to modify this into one!
Yes! This should fit nicely in a 9×13. I would suggest a bake time of 22ish minutes to start and then test it!
Hi Lynn, do you think that I could use a Strawberry reduction in this cake? I baked it already and I really liked it! Just wanted to know if the strawberry reduction would help the strawberry flavor stronger and the color more pink without using food coloring.
I think that probably would work! I would try reducing the same amount of strawberries and just addung that in place of the strawberries. Let me know if you try it!
This was the most amazing cake ever! I made in 9×13 pan(lazy way). I used a different buttercream frosting as I did not have freeze dried. I have already shared with other family members as this is one that needs to be passed on! Thank you!
Thanks so much, Dawn!
Hi, I want to use this strawberry buttercream under fondant. I don’t want to refrigerate the cake after putting fondant decorations. How long can the cake last in room temperature? The cake needs to be delivered on Saturday so do you think assembling on Friday and keeping it at room temperature is a good idea?
Yes— instructions for storing at room temp are in the recipe card!