Strawberry Cake with Fresh Strawberry Frosting

This Strawberry Cake is light, moist, and bursting with the flavor of fresh strawberries. Topped with a creamy strawberry frosting and garnished with pieces of fruit, it is a beautiful dessert that looks as delightful as it tastes.

Why You’ll Love This Recipe

This cake is ideal for anyone who enjoys fruity, refreshing desserts. Made with real strawberries, it offers a natural sweetness and vibrant color that make it stand out. Its tender crumb pairs perfectly with the creamy frosting, making it a crowd-pleaser for birthdays, spring gatherings, and summer celebrations.

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
Granulated sugar
Eggs
Vegetable oil or butter
Sour cream or buttermilk
Fresh strawberries (pureed and chopped)
Strawberry gelatin (optional, for color and flavor enhancement)
Vanilla extract
Cream cheese or butter (for frosting)
Powdered sugar
Fresh strawberries (for garnish)

Directions

Preheat oven and grease a round cake pan.
Puree fresh strawberries and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat sugar and eggs until light and fluffy. Add oil, vanilla, and sour cream (or buttermilk).
Stir in the strawberry puree and optional gelatin.
Gradually add the dry mixture into the wet ingredients until combined.
Pour batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Prepare frosting by beating cream cheese or butter with powdered sugar and strawberry puree until creamy.
Frost the cooled cake and garnish with chopped fresh strawberries.

Servings and timing

This recipe makes about 10–12 servings.
Preparation time: 25 minutes
Baking time: 35 minutes
Cooling and frosting: 45 minutes
Total time: Approximately 1 hour and 45 minutes

Variations

Use whipped cream frosting instead of cream cheese frosting for a lighter option.
Add a few drops of red or pink food coloring for a more vibrant cake.
Layer the cake with sliced strawberries between frosting layers for extra fruitiness.
Substitute raspberries for strawberries for a different twist.
Make cupcakes instead of a round cake for individual servings.

storage/reheating

Store the cake covered in the refrigerator for up to 4 days. If freezing, wrap slices tightly in plastic wrap and store for up to 2 months. Thaw in the refrigerator overnight before serving. Frosting may need a quick whip after thawing to restore creaminess.

FAQs

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them before pureeing.

Do I have to use strawberry gelatin?

No, it is optional. It enhances color and flavor but the cake works well without it.

Can I make this into a layered cake?

Yes, simply divide the batter into two pans and bake slightly less time.

What frosting works best?

Cream cheese frosting or strawberry buttercream are excellent choices.

Can I reduce the sugar in this recipe?

Yes, though it may slightly alter the sweetness and texture.

How do I make the cake more moist?

Use buttermilk instead of milk, and avoid overbaking.

Can I bake this in a sheet pan?

Yes, just adjust the baking time depending on the pan’s thickness.

How can I make the frosting less sweet?

Add more cream cheese or reduce powdered sugar for a tangier flavor.

Can I prepare the cake ahead of time?

Yes, bake the cake a day before and frost it when ready to serve.

What can I substitute for sour cream?

Greek yogurt or buttermilk works well as a substitute.

Conclusion

This Strawberry Cake with Fresh Strawberry Frosting is a delightful dessert full of flavor and charm. Its soft, fruity base paired with creamy frosting makes it perfect for celebrations or simply enjoying a sweet treat at home. Easy to prepare and adaptable with various toppings or fillings, this cake is sure to become a favorite.