Strawberry Cake is a moist and tender dessert made with real strawberries, offering a naturally sweet and fruity flavor in every bite. Whether topped with whipped cream or frosted with cream cheese icing, it’s a perfect choice for spring celebrations, birthdays, or everyday indulgence.
Why You’ll Love This Recipe
- Made with real strawberries for authentic fruit flavor
- Moist, tender crumb that stays soft for days
- Gorgeous pink hue without artificial coloring (if using fresh purée)
- Ideal for layering, frosting, or serving plain
- Great for parties, baby showers, and family gatherings
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Fresh strawberries (or frozen, thawed)
- Sour cream or plain yogurt
- Milk or buttermilk
- Optional: red or pink food coloring (for deeper color)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
- Purée strawberries in a blender or food processor until smooth. Set aside.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and strawberry purée.
- Mix in sour cream and milk. Gradually add dry ingredients and mix until just combined.
- Divide batter into pans and bake for 25–30 minutes (round pans) or 35–40 minutes (sheet pan), until a toothpick comes out clean.
- Cool completely before frosting or serving.
Servings and timing
Serves: 10–12
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
- Add diced strawberries into the batter for extra texture
- Frost with cream cheese, vanilla buttercream, or whipped cream
- Use strawberry jam between layers for added sweetness
- Add a touch of lemon zest for a bright flavor contrast
- Make cupcakes using the same batter and bake for 18–22 minutes
Storage/reheating
Store cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best results, bring to room temperature before serving. To freeze, wrap unfrosted cake layers tightly and store for up to 2 months.
FAQs
Can I use frozen strawberries?
Yes, thaw them first and drain excess liquid before puréeing.
How can I enhance the strawberry flavor?
Use a reduced strawberry purée or add a bit of strawberry extract.
Can I use this recipe for cupcakes?
Yes, the batter works well for cupcakes—just adjust the baking time.
Do I need to use food coloring?
No, but a drop of pink or red coloring enhances the appearance.
What frosting pairs best with this cake?
Cream cheese frosting, whipped cream, or vanilla buttercream are all excellent choices.
Can I make this cake gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
Is the cake very sweet?
It’s moderately sweet with a natural fruitiness—frosting can increase overall sweetness.
How long should I cool the cake before frosting?
Allow to cool completely—at least 1 hour—to prevent melting.
Can I make it in advance?
Yes, bake the cake 1–2 days in advance and store tightly wrapped.
What’s the best way to decorate it?
Top with fresh strawberries, mint leaves, or a dusting of powdered sugar.
Conclusion
Strawberry Cake is a delightful dessert that celebrates the freshness of real berries in a moist, tender crumb. Easy to make and even easier to enjoy, this cake is a go-to recipe for spring and summer occasions or anytime you’re craving a fruity, beautiful treat.
PrintStrawberry Cake: A Soft, Moist Dessert Bursting with Fresh Berry Flavor
Strawberry Cake is a moist and tender dessert made with real strawberries, delivering a naturally sweet berry flavor perfect for spring celebrations or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups fresh strawberry purée (from about 1 1/2 cups strawberries)
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk or buttermilk
- Optional: 1-2 drops red or pink food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
- In a blender or food processor, purée strawberries until smooth. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry purée.
- Stir in sour cream and milk until well combined.
- Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Add food coloring if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes (round pans) or 35–40 minutes (sheet pan), or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- Use thawed frozen strawberries if fresh aren’t available—drain excess liquid before puréeing.
- Add diced strawberries to the batter for extra texture.
- Try lemon zest or a bit of strawberry extract for enhanced flavor.
- This cake pairs well with cream cheese frosting, vanilla buttercream, or whipped cream.
- Wrap and freeze unfrosted cake layers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg