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.
Hi Lynn,
I am unable to find freeze dried strawberries here in Canada. What are my other best options here?
Thanks.
Hi, Anu– are you able to order some online? Amazon? Target? I wish I could be more helpful!
Can I make these into cupcakes? If so, what would the baking time and temperature be?
Hi, Donbee– yes, you can! That information is in the notes section of the recipe card.
Can cake flour be used or is the all purpose best for this recipe?
I have never tested this recipe with cake flour!
I used 2, 9 inch pans. So far they haven’t overflowed but I definitely should have used 3 pans. ☹️
I’ve only ever used two 8″ pans and never had an issue. How did it go?
Hi I am confused I will use 12 gram freeze dried strawberry or 1 cup for the butter strawberry cream and thanks in advance.
Hi! They should be approximately the same measurement, whether you fill a measuring cup with the strawberries or weigh out 12g. Hope that makes sense!
Wow! A great recipe that had all natural flavors with no food coloring. It was moist and had a wonderful strawberry flavor. I’ll keep this in my files for the future!
Thank you so much, Andrea!
Could I make it in a 9×13 or two 4×4 pans? What could I use if I don’t have cake pans?
Thanks!
Hi, Abby! Yes, you can make this in a 9×13. Bake time would be about 25-30 minutes. It would be too much for two 4×4 pans. You can also make cupcakes or a bundt cake (those details are in the recipe card). Let me know if you try it!
Great! Thanks for the quick reply Lynn!
So if I do the 9X13 pan do I just keep it in the pan and frost the top? And not do two layers? Or would you take it out of 9×13?
Not two layers, just the one, leave it in the pan, halve the frosting and spread it right on top! Strawberry sheet cake 🙂
I followed the instructions to a T. This was the driest cake I’ve ever made.
Hey, Ashley– bummer to hear that. Sounds like you may have overbaked the cake, your butter was too warm, or some of your measurements were off. Here’s a post on my site about why it’s so important to make sure your butter is actually at room temperature. You can see there are nearly 100 5-star reviews, so my guess is user error on your part.
I have made this cake for the past couple of 4th of July gatherings. It is always a crowd pleaser. The person who commented that is the driest cake ever clearly did something wrong.. this cake was so moist and loved the butter cream frosting… btw, making this tomorrow for my Grandsons birthday.
Thank you so much, Mary 🙂
Hi Lynn
Could I use salted butter instead of unsalted?
Thank you
Anu
Hi, Anu– yes, you can! Just reduce the added salt by 1/4 teaspoon for every 1/2 cup of butter. Hope that helps!
Made this cake for my daughter’s 35th birthday and it was a huge hit. It is probably my favorite cake ever. So tasty I couldn’t keep any left-over around the house . When I offered some of those leftovers to friends and family to take home there were too many takers. One friend’s husband now remembers me by this cake when we occasionally see them around town. I shared the website info with him . It is really that good and it turned out exactly as the recipe showed. I was concerned about the altitude since we live in Colorado, but it wasn’t a problem. Make. This. Cake. 💕
Thank you so much, Jacqueline. Comments like this mean so much to me 🙂 I appreciate you!
I want to make this cake but can’t find freeze dried strawberries in Malta. Can you suggest an alternative frosting for this cake? You mention a strawberry ganache in the post, do you have a recipe for that? Thank you!
Hi, Andrea– you can use my traditional vanilla buttercream, cream cheese frosting, or simply add a bit of strawberry preserves (only about 1 Tablespoon at most) to either of those frostings to make it slightly strawberry-flavored. Big bummer about the freeze-dried ones! They make all the difference!!
very helpful. thank you.
My first recipe flopped. Followed everything to a T. But my cakes sunk a lot. First time ever having that happen. I’m usually pretty good at baking pretty cakes. Followed your suggestions with perfect temp butter, baking soda was brand new, didn’t open up my oven before time, didn’t over whip my ingredients…
If I decide to make this again but next time with 2 – 10” pans, how much more would you suggest I make and time to cook it? Thank you!
Hey, Heather– I’m not sure what happened! I would do 1.5x the recipe for a 10″ cake and probably around the same bake time. Please let me know how it turns out!
I’m so happy to hear this, Cindy! Thank you!
Hi, i wanted to make a small cake with this recipe, in a 4” round pan
Could you help with the measurements and baking time?
Thanks in advance
Hi, Ayushi! I recommend cutting the recipe in half for two 4″ layers. This will mean you have a bit leftover so you can make 2 or 3 cupcakes. I do not recommend cutting the recipe down any further than this! If you only need one 4″ layer, then you just have more batter left for more cupcakes! Bake time will only be about 12-15 minutes or so. Let me know how it turns out!
My family loves this cake. It is so delicious and I love the fact that it is made with fresh strawberries! All natural flavors and a joy to make. Thank you! I looked everywhere for a strawberry cake recipe and was lucky to find this.
Thanks so much, Linda!
Hi! I’m wanting to make this cake for a party, good would I modify the recipe to bake it in a sheet pan? Thanks!
Hi, Jessica– prepare the batter as is, and it will fit into a 9×13 pan. Bake time will be about 25-30 minutes. Enjoy!
I found your strawberry cake recipe for my son’s 3rd or 4th birthday because strawberry was his favorite flavor. He will be 9 this year and we’ve had it every year except one. Everyone, and I mean EVERYONE, loves this cake. It is so delicious and so moist, and the freeze-dried strawberries in the frosting firm it up and save the day! It will always be my son’s birthday cake!! Thank you!
Thank you so much, Sara! I love hearing things like this 🙂
My son insisted on having a strawberry cake for his third birthday, and I have to say, this was amazing! I love how simple it was, but it really was something special. Everyone complimented it. I made the strawberry cake with a strawberry cream cheese frosting, per your recipe in another comment. Thank you so much for sharing! I’ll be making this again.
Thank you so much, Trish! I’m so happy you tried out the cream cheese version!
If I cut the recipe into half , should I use 2 eggs and 1 egg white?
Thanks
Estelle
Hi, Estelle– to cut this recipe in half, I would beat 3 eggs together and then only use HALF of that mixture. Same for the egg white. Enjoy!