This homemade strawberry cake is soft, moist, and full of fresh strawberry flavor. Made with real strawberry puree, every bite tastes fresh and delicious. The cake has a beautiful natural pink color and is layered with a creamy strawberry cream cheese frosting. It’s an easy recipe that looks impressive and is perfect for birthdays, celebrations, or anytime you want a homemade dessert everyone will enjoy.
This homemade strawberry cake is soft, moist, and full of fresh strawberry flavor. Made with real strawberry puree, every bite tastes fresh and delicious. The cake has a beautiful natural pink color and is layered with a creamy strawberry cream cheese frosting. It’s an easy recipe that looks impressive and is perfect for birthdays, celebrations, or anytime you want a homemade dessert everyone will enjoy.
Why You’ll Love This Recipe
This easy strawberry cake recipe removes the guesswork from baking. No fancy equipment needed, no complicated steps, just honest ingredients and a straightforward method that works every time. The use of fresh strawberries means you skip artificial dyes and syrups, giving you real flavor in every bite. Whether you’re a complete beginner or a seasoned baker, this recipe builds confidence and produces beautiful results.
The best part? You’ll have a finished cake in under two hours from start to finish.
Recipe Information
Prep Time: 20 minutes
Bake Time: 32 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 22 minutes
Servings: 10-12 slices
Difficulty Level: Easy to Moderate
Cuisine: American Dessert
Ingredients
For the Cake:
– 170g (1½ cups) all-purpose flour
– 200g (1 cup) granulated sugar
– 1½ tsp baking powder
– ¼ tsp salt
– 115g (½ cup or 1 stick) unsalted butter, softened
– 2 large eggs, room temperature
– 120ml (½ cup) whole milk, room temperature
– 1 tsp pure vanilla extract
– 250g (1½ cups) fresh strawberries, washed and finely diced
For the Cream Cheese Frosting
225g (8 oz) cream cheese, softened
– 115g (½ cup or 1 stick) unsalted butter, softened
– 240g (2 cups) powdered sugar
– 3 tbsp fresh strawberry puree (from mashed strawberries)
– ½ tsp vanilla extract
For Garnish:
– Fresh strawberries, halved
– Optional: a few whole berries for decoration
Kitchen Equipment
– Two 8-inch (20cm) round cake pans
– Parchment paper
– Electric mixer (hand or stand)
– Mixing bowls (2-3 large)
– Measuring cups and spoons
– Wooden spoon or rubber spatula
– Whisk
– Wire cooling racks
– Offset spatula
– Serrated knife (for slicing)
– Cake tester or toothpick
Step-by-Step Instructions
Preparation:
1. Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper and lightly butter the sides. This prevents sticking and makes removal easier.
2. Remove your eggs and milk from the fridge 30 minutes before you start. Room-temperature ingredients blend smoothly and create a better emulsion in the batter.
3. Wash and dice your strawberries into small, uniform pieces (about ¼-inch). Pat them dry with paper towels to remove excess moisture, then toss with 1 tablespoon of flour. This coating prevents the berries from sinking to the bottom.
Making the Batter:
4. In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed. Beat for 3-4 minutes until the mixture is pale, fluffy, and lighter in color. This step aerates the batter and is crucial for a light, tender crumb.
5. Add the eggs one at a time, mixing on medium speed for about 1 minute after each addition. Make sure each egg is fully incorporated before adding the next. Scrape down the bowl with a spatula halfway through to ensure even mixing.
6. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
7. Reduce your mixer speed to low. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. The pattern is: ⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour. Mix only until each addition is incorporated. Do not overmix once the flour is added, as this develops gluten and creates a dense cake.
8. Add the vanilla extract and mix gently until combined.
9. Remove the bowl from the mixer and fold in the strawberry pieces by hand using a rubber spatula. Use only 10-12 gentle strokes. You want the berries distributed but not broken apart.
10. Divide the batter evenly between the two prepared pans. Tap each pan gently on the counter twice to release air bubbles. Smooth the tops with a spatula.
11. Place both pans on the center rack of your preheated oven. Bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean or with just a few moist crumbs. Do not open the oven door before 30 minutes, as this can cause the cake to collapse.
12. Remove the pans from the oven and let them rest on a wire cooling rack for exactly 10 minutes. This allows the structure to set without shocking the cake with temperature changes.
13. After 10 minutes, carefully run a thin knife around the edges of each pan and invert the cakes onto the wire rack. Let them cool completely, about 30 minutes. The cake must be completely cool before frosting, or your frosting will melt and slide.
Making the Frosting:
14. While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed for 2 minutes until smooth and creamy. Scrape down the bowl often to avoid lumps
15. Reduce the mixer speed to low and gradually add the powdered sugar, mixing until fully incorporated. This usually takes 1-2 minutes. Avoid mixing on high speed, as this can incorporate too much air and make the frosting grainy.
16. Add the strawberry puree and vanilla extract, mixing gently until the frosting is a soft pink color and completely smooth. If the frosting seems too soft to spread, refrigerate it for 15 minutes before using.
Assembly:
17. Place the first cake layer on a serving plate or cake board. Spread about ¾ cup of frosting evenly over the top using an offset spatula.
18. Carefully place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting. Use smooth, even strokes for a clean finish, or create texture with the back of a spoon for a rustic look.
19. Top the cake with halved fresh strawberries arranged decoratively, or pipe a simple frosting border around the edge for a more polished appearance.
Baking Tips
Temperature is crucial. Room-temperature ingredients (butter, eggs, milk) combine more evenly and create a smoother batter. Cold ingredients don’t emulsify properly and can cause lumps or a dense crumb.
Don’t overmix. Once flour is added, mix only until you can no longer see dry ingredients. Overmixing develops gluten, which makes the cake tough and dense. This is the most common mistake in cake baking.
Use fresh, in-season strawberries. They have better flavor and firmer texture than out-of-season berries. Peak season is typically May through July, depending on your location.
Bring your cakes to room temperature before frosting. Even slightly warm cake will cause the butter in your frosting to melt. Patience at this stage guarantees a professional finish.
Invest in an oven thermometer. Many home ovens run hot or cold. An inexpensive oven thermometer ensures your cakes bake evenly and at the correct temperature.
Common Mistakes to Avoid
Dense or heavy cake: This happens from overmixing the batter or using cold ingredients. Mix only on low speed once flour is added, and bring butter, eggs, and milk to room temperature before starting.
Sunken center or peaked top: The oven temperature may be too high, or the cake may have baked unevenly. Always preheat fully and use the center oven rack for best results.
Soggy cake: Too much moisture in the strawberries or milk can cause this. Pat berries dry before adding them, and ensure frozen berries are thawed and drained.
Frosting is too soft: This is usually because the cake or frosting is still warm, or the cream cheese wasn’t soft enough before mixing. Always let the cake cool completely, and soften cream cheese at room temperature for at least one hour.
Frosting tastes overly sweet: Reduce the powdered sugar by ¼ cup next time, or add an extra ½ tsp of vanilla extract to deepen the flavor and balance sweetness.
Recipe Variations
Raspberry or Blueberry Cake: Follow the exact same recipe but substitute fresh raspberries or blueberries for strawberries. Coat the berries in flour the same way.
Strawberry Shortcake Version: Bake in a single 9-inch round pan instead of two 8-inch pans. Split horizontally and layer with whipped cream and fresh strawberries instead of frosting.
Vegan Strawberry Cake: Replace butter with coconut oil, eggs with applesauce (¼ cup per egg), and milk with almond milk. Use vegan cream cheese and butter for frosting.
Lemon Strawberry Cake: Add 1 tablespoon of fresh lemon zest to the dry ingredients and 1 tablespoon of lemon juice to the milk. Keep the strawberry frosting as is for a bright, balanced flavor
Storage Instructions
Room Temperature: Store under a cake dome or in an airtight cake box for up to 1 day. The frosting will soften, but the cake stays fresh.
Refrigerator: Keep the frosted cake covered in the fridge for up to 3 days. The fresh strawberries and cream cheese frosting make refrigeration ideal. Remove and let sit at room temperature for 30 minutes before serving for the best texture.
Freezer (Unfrosted Layers): Wrap each cooled cake layer individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Individual Slices: Wrap each slice tightly in plastic wrap and store in the fridge for up to 3 days. Not recommended for freezing once sliced and frosted.
Nutrition Information (Per Serving)
Based on 12 servings
– Calories: 385
– Fat: 18g
– Saturated Fat: 11g
– Carbohydrates: 52g
– Fiber: 1g
– Protein: 4g
– Sugar: 41g
– Sodium: 195mg
Note: These are estimates and may vary based on specific ingredients used.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. Bake and cool the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the best texture.
Can I use frozen strawberries?
You can, but fresh strawberries are always preferred. If you must use frozen, thaw them completely in a colander, then pat them very dry with paper towels to remove excess water. Excess moisture changes the batter consistency and can make the cake soggy.
How do I make this recipe in a single 9-inch pan?
Yes, this works well. Use a 9-inch round pan and bake for 35-40 minutes instead of 30-35. The cake will be taller and take slightly longer to bake. Check with a toothpick starting at the 35-minute mark.
What if I don’t have cream cheese?
You can make a buttercream frosting with butter, powdered sugar, vanilla, and strawberry puree instead. It won’t be quite as tangy, but it will still taste delicious. Use the same proportions: ½ cup butter, 2 cups powdered sugar, ½ tsp vanilla, and 3 tbsp strawberry puree.
Can I substitute the all-purpose flour?
All-purpose flour works best for this recipe. Cake flour will make it more delicate (and requires slightly less), while whole wheat flour will make it denser. For best results, stick with all-purpose.
Do I really need an electric mixer?
A hand mixer works perfectly. You can even mix by hand with a whisk, though it requires more effort to get the butter and sugar fluffy. The creaming step is the most important to do well, so take your time here.
How do I know when the cake is done baking?
A wooden toothpick inserted into the center should come out clean or with just a few moist crumbs (not wet batter). The cake should also pull slightly away from the sides of the pan. If you overbake, the cake will be dry.
Conclusion
This strawberry cake recipe easy to follow and impossible to mess up once you understand the basic principles. Using fresh strawberries, room-temperature ingredients, and careful mixing technique guarantees a moist, flavorful cake that tastes homemade in the very best way.
Whether you’re baking for a special occasion or simply craving something sweet, this dessert delivers. The combination of tender cake, tangy cream cheese frosting, and bright strawberry flavor makes it a crowd-pleaser every single time.
Grab your mixer, gather your ingredients, and start baking today. You’re about to create something truly worth sharing.
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