Moist and Flavorful Homemade Strawberry Cake

The Strawberry Cake is a classic dessert that’s bursting with real strawberry flavor in every layer. With a soft, moist crumb and a light, fruity sweetness, it’s the kind of cake I love to make for spring gatherings, summer birthdays, or any time I want something fresh and vibrant. Whether topped with strawberry frosting or layered with whipped cream and berries, this cake is a showstopper.

Why You’ll Love This Recipe

I love how this cake captures the pure essence of strawberries—nothing artificial, just fresh, juicy flavor baked right in. It’s simple to make, uses easy-to-find ingredients, and looks beautiful on any dessert table. The natural pink hue from real strawberries adds charm without food coloring, and the texture is just right: tender, moist, and never too dense.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Fresh strawberries (puréed and reduced)
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk or milk + lemon juice
• Strawberry jam (optional, for extra flavor)

For the strawberry frosting (optional):

• Unsalted butter (softened)
• Powdered sugar
• Freeze-dried strawberries (ground into powder) or strawberry purée
• Vanilla extract
• Milk or cream (to adjust consistency)

Directions

To make the cake:

1. I preheat the oven to 350°F and grease and flour two 8-inch cake pans (or line with parchment).

2. I purée the strawberries and cook them down in a saucepan until thickened to a jam-like consistency, then let it cool.

3. I whisk together flour, baking powder, baking soda, and salt in a bowl.

4. In a separate bowl, I cream the butter and sugar until light and fluffy.

5. I beat in the eggs one at a time, then add vanilla and the cooled strawberry reduction.

6. I alternate adding the dry ingredients and buttermilk, mixing just until combined.

7. I divide the batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.

8. I cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

To make the frosting:

1. I beat the butter until creamy, then gradually add powdered sugar and strawberry powder or purée.

2. I add vanilla and a bit of milk or cream until smooth and spreadable.

3. I frost the cooled cakes and decorate with fresh strawberries if I want a stunning finish.

Servings and timing

This recipe makes one 2-layer cake that serves about 10–12 people. It takes roughly 20 minutes to prep, 25–30 minutes to bake, and another 15–20 minutes to frost and assemble.

Variations

• I turn this into cupcakes by baking in a muffin tin for 18–20 minutes.

• I fill the layers with whipped cream and fresh sliced strawberries instead of frosting.

• For a gluten-free version, I use a 1:1 gluten-free flour blend.

• I add lemon zest to the batter for a subtle citrus note.

Storage/Reheating

I store the frosted cake covered in the refrigerator for up to 4 days. If I’m keeping it longer, I wrap the unfrosted layers tightly and freeze them for up to 1 month. I let the slices come to room temperature before serving for the best flavor and texture.

FAQs

Can I use frozen strawberries?

Yes, I thaw and drain them before puréeing and reducing. They work just as well as fresh for the cake base.

Why reduce the strawberry purée?

Reducing intensifies the flavor and prevents the batter from becoming too watery.

Can I use store-bought strawberry jam?

Yes, I sometimes swirl in a bit of jam for extra flavor, but I prefer using fresh or reduced purée for a more natural taste.

What makes this cake pink?

The natural color comes from the strawberries—especially if I use freeze-dried strawberries in the frosting.

Can I make this cake ahead of time?

Yes, I bake the layers a day ahead, wrap them well, and frost them the next day. It makes assembly even easier.

Conclusion

The Strawberry Cake is a delightful dessert that’s as beautiful as it is delicious. I love how it celebrates fresh fruit with every bite and how easy it is to customize for any occasion. Whether it’s topped with buttercream, filled with berries, or served as cupcakes, this cake is always a favorite in my kitchen.