Created on September 27th, 2025 at 07:20 pm
Homemade strawberry cake is a delightful treat, perfect for any occasion. It’s light, fluffy, and bursting with fresh strawberry flavor. Topped with a smooth strawberry frosting, this cake brings joy with every bite. It’s a crowd-pleaser that makes special moments even better.
Why Make This Recipe
This recipe is simple and rewarding. Homemade cakes often taste better than store-bought. Plus, you use fresh strawberries to create a unique cake you won’t forget. It’s great for birthdays, picnics, or just a weekend treat.
Recipe Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans
How to Make Homemade Strawberry Cake with Strawberry Frosting
Making this strawberry cake is a straightforward process. You start by combining the dry and wet ingredients separately. Once mixed, you add in fresh strawberries and bake until golden. Finally, you whip up a delicious frosting to top your creation.
Ingredients
- 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)
- 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
Directions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, combine the milk and sour cream.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the strawberry puree and finely chopped fresh strawberries until evenly distributed in the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat the softened butter on high speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Pour in the strawberry puree and vanilla extract and beat until fully combined.
- If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
- Add a pinch of salt and beat the frosting on high for 2 minutes to make it fluffy.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the entire cake with the remaining icing.
- Garnish with fresh strawberries if desired.
- Slice and serve immediately or store in the refrigerator for up to 3 days.
How to Serve
Serve slices of this cake with a cup of tea or coffee. It’s also perfect for birthday celebrations and family gatherings.
How to Store
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Tips as Like a Pro
- Use fresh, ripe strawberries for the best flavor.
- For a more intense strawberry taste, increase the amount of strawberry puree.
- Make sure the butter is softened for easier mixing.
- Let the cake cool completely before frosting to prevent melting.
Variation
You can add a hint of lemon zest for a refreshing twist. The recipe is already great as it is!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them before using.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day before and frost them the next day.
Can I substitute the cake flour?
You can use all-purpose flour, but the cake may be less tender.
