Introduction
There's something magical about a homemade strawberry cake that captures the essence of spring and summer in every bite. This easy strawberry cake recipe delivers a tender, moist crumb infused with real strawberry flavor, making it perfect for birthday celebrations, garden parties, or any time you want to create something special.
Unlike boxed mixes that rely on artificial flavoring, this strawberry dessert uses fresh strawberries and wholesome ingredients to create a naturally pink, beautifully flavored cake. Whether you're new to cake decorating or an experienced baker, this recipe provides a reliable base that's both delicious on its own and stunning when dressed up with your favorite frosting.
The best part? This strawberry cake comes together with simple techniques and ingredients you likely already have in your pantry. The addition of pureed strawberries not only provides gorgeous color but also keeps the cake incredibly moist for days.
Why You'll Love This Strawberry Cake
This recipe stands out from other strawberry cake recipes for several compelling reasons. First, it uses real strawberries rather than artificial extracts, giving you authentic fruit flavor and natural color. The texture is perfectly balanced: soft and tender without being dense, with a fine crumb that holds up beautifully to frosting and decorating.
The cake stays moist for several days thanks to the natural moisture from the strawberries, making it an excellent make-ahead option for busy schedules. It's also wonderfully versatile. You can bake it as a layer cake, sheet cake, or cupcakes depending on your needs.
From a nutritional standpoint, incorporating real fruit into your baked goods adds vitamins, antioxidants, and fiber that you won't find in artificial alternatives. Strawberries are particularly rich in vitamin C and beneficial plant compounds that support overall health.
Ingredients You'll Need
For the Cake
- 2 cups fresh strawberries, hulled and chopped
- 2 ½ cups all-purpose flour (or substitute half with whole wheat pastry flour for added nutrition)
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
- ¾ cup unsalted butter, softened (or coconut oil for a dairy-free version)
- 1 ½ cups organic cane sugar (or coconut sugar for lower glycemic impact)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup whole milk or unsweetened almond milk
- 2 tablespoons fresh lemon juice
For Simple Cream Cheese Frosting (Optional)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree (reserved from cake preparation)
Ingredient Notes and Substitutions
Strawberries: Fresh strawberries work best for this recipe, but you can use thawed frozen strawberries in a pinch. Just be sure to drain excess liquid before pureeing. Choose ripe, red berries for the best flavor and color.
Flour: All-purpose flour creates the most tender crumb, but you can replace up to half with whole wheat pastry flour to increase fiber and nutrients without compromising texture significantly.
Sugar: While organic cane sugar is recommended, coconut sugar works as a less refined alternative. Keep in mind it will create a slightly darker cake with subtle caramel notes.
Butter: Room temperature butter is crucial for proper creaming. If you're dairy-free, refined coconut oil works well, though the flavor will be slightly different.
Eggs: Eggs should be at room temperature for better incorporation. For the fluffiest cake, separate the eggs and whip the whites to soft peaks before folding them in at the end.
Lemon juice: This small addition brightens the strawberry flavor and helps activate the baking powder for better rise.
Step-by-Step Instructions
Prepare the Strawberry Puree
Start by processing your fresh strawberries in a blender or food processor until completely smooth. You should have about 1 cup of puree. Set aside ¾ cup for the cake batter and reserve the remaining ¼ cup for frosting if desired. The puree is the secret to achieving that beautiful pink color and intense strawberry flavor throughout your easy strawberry cake.
Prepare Your Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or coconut oil, then line the bottoms with parchment paper circles. Lightly flour the sides, tapping out excess. This preparation ensures your layers release cleanly for beautiful presentation.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening agents evenly throughout the flour, ensuring uniform rise and texture in your finished cake. Set this mixture aside.
Cream Butter and Sugar
In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This creaming process incorporates air into the batter, which is essential for a tender, light cake texture. Scrape down the sides of the bowl as needed.
Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon juice. The mixture may look slightly curdled after adding the lemon juice, but this is normal and will come together when you add the dry ingredients.
Combine Wet and Dry Ingredients
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk and strawberry puree. Begin and end with the flour mixture. Mix just until combined after each addition. The pattern should be: flour, milk, flour, strawberry puree, flour. Overmixing develops gluten and creates a tough cake, so stop as soon as you no longer see streaks of flour.
Bake
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back lightly when touched.
Avoid opening the oven door during the first 25 minutes of baking, as temperature fluctuations can cause the cakes to sink in the middle.
Cool Completely
Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks. Remove the parchment paper and allow them to cool completely before frosting, at least 1-2 hours. Frosting a warm cake will cause the frosting to melt and slide off.
Frosting Your Strawberry Cake
For the cream cheese frosting, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add powdered sugar one cup at a time, mixing on low speed to prevent a sugar cloud in your kitchen. Once incorporated, increase speed to medium-high and beat for another 2 minutes until light and fluffy. Mix in vanilla extract and strawberry puree if using.
Place one cake layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides. For a rustic look, you can create a simple "naked cake" style with minimal frosting on the sides.
This strawberry dessert is beautiful with simple decorations like fresh strawberry slices, edible flowers, or a light dusting of powdered sugar.
Serving Suggestions
This beautiful strawberry cake shines as a centerpiece for spring and summer celebrations. Serve it at birthday parties, baby showers, Easter brunch, Mother's Day gatherings, or graduation celebrations. The naturally pink color makes it especially popular for themed events.
For an elegant presentation, garnish each slice with fresh strawberry slices, a small dollop of whipped cream, or fresh mint leaves. The cake pairs wonderfully with vanilla ice cream or Greek yogurt for added protein and creaminess.
Consider serving this cake alongside fresh berries, a fruit salad, or a light cucumber mint salad for a balanced dessert course. The strawberry flavor complements other spring ingredients beautifully.
For a more elaborate dessert, transform this into a strawberry shortcake by splitting the layers horizontally to create four thinner layers, then filling them with whipped cream and fresh sliced strawberries.
This easy strawberry cake also works wonderfully for afternoon tea or coffee gatherings. Cut smaller portions and serve on pretty dessert plates for a sophisticated touch.
Variations and Customizations
Strawberry Lemonade Cake: Increase the lemon juice to ¼ cup and add 1 tablespoon of lemon zest to the batter for a bright, tangy twist that enhances the strawberry flavor.
Mixed Berry Cake: Replace half the strawberries with raspberries or blueberries for a more complex berry flavor profile and additional antioxidants.
Chocolate Strawberry Cake: Add ¼ cup of cocoa powder to the dry ingredients and reduce flour by ¼ cup for a chocolate-strawberry combination that's always a crowd-pleaser.
Cupcake Version: This batter makes approximately 24 cupcakes. Bake at 350°F for 18-22 minutes. Perfect for birthday cake celebrations where individual servings are preferred.
Healthier Swaps: Replace half the all-purpose flour with almond flour for added protein and healthy fats. Use Greek yogurt in place of half the butter to increase protein while maintaining moisture.
Vegan Adaptation: Use coconut oil instead of butter, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and plant-based milk. The texture will be slightly different but still delicious.
Storage and Make-Ahead Tips
Store unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. Frosted cake should be stored in the refrigerator in an airtight container or covered with a cake dome for up to 5 days. Bring to room temperature 30 minutes before serving for the best texture and flavor.
For longer storage, unfrosted cake layers freeze beautifully for up to 3 months. Wrap each layer individually in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before frosting and serving.
You can also freeze the strawberry puree in ice cube trays, then transfer to freezer bags. This allows you to make this easy strawberry cake year-round, even when fresh berries aren't in season.
The frosting can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and re-whip briefly before using.
Nutrition Insights
While this is certainly a treat, using real strawberries adds nutritional value that artificial alternatives lack. Strawberries are an excellent source of vitamin C, providing more than 100% of the daily recommended intake per cup. They're also rich in antioxidants like anthocyanins and ellagic acid, which have anti-inflammatory properties.
The eggs in this recipe provide high-quality protein and essential nutrients like choline and vitamin D. Using whole wheat pastry flour for a portion of the all-purpose flour adds fiber, B vitamins, and minerals like iron and magnesium.
To make this strawberry dessert more nutrient-dense, consider reducing the sugar slightly (you can typically reduce by up to 25% without significantly affecting texture), using Greek yogurt in place of some butter, or serving smaller portions alongside fresh fruit.
One slice of this cake (assuming 12 slices per two-layer cake with frosting) contains approximately 380-420 calories, depending on frosting thickness. Enjoying treats like this as part of a balanced diet that emphasizes whole foods, vegetables, fruits, and lean proteins is perfectly healthy.
Troubleshooting Common Issues
Cake is dense: This usually happens from overmixing the batter or using ingredients that aren't at room temperature. Mix just until combined and ensure butter, eggs, and milk are at room temperature before starting.
Cake sinks in the middle: This can result from opening the oven door too early, undermixing the batter, or incorrect oven temperature. Use an oven thermometer to verify accuracy and avoid opening the door during the first 25 minutes.
Cake is dry: Overbaking is the most common culprit. Start checking for doneness at 28 minutes and remove from the oven as soon as a toothpick comes out with just a few moist crumbs.
Layers are uneven: Use a kitchen scale to divide batter evenly between pans, or measure with a large measuring cup. You can also level domed cakes with a serrated knife before frosting.
Frosting is too soft: Your ingredients may have been too warm. Chill the frosting for 20-30 minutes, then re-whip. If it's still soft, add more powdered sugar ¼ cup at a time.
Final Thoughts
This strawberry cake recipe delivers everything you want in a celebration dessert: beautiful color, authentic fruit flavor, tender texture, and impressive presentation. Whether you're making it for a special birthday cake, a seasonal gathering, or simply because you're craving something sweet and fruity, this easy strawberry cake won't disappoint.
The combination of fresh strawberries and simple, wholesome ingredients creates a dessert that feels both indulgent and slightly virtuous. It's proof that homemade treats made with real ingredients always taste better than their processed counterparts.
With its versatility for different occasions, customization options, and make-ahead friendly nature, this strawberry cake deserves a permanent place in your recipe collection. Once you experience how simple it is to create a stunning, delicious cake from scratch, you'll find yourself returning to this recipe again and again for all your celebrations and cake decorating adventures.
Strawberry Cake Recipe (Easy & Pretty)
A soft, moist strawberry cake that's perfect for decorating, parties, and spring celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup whole milk
- 1 cup fresh strawberries, pureed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Pink or red food coloring (optional)
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, cream together the softened butter, oil, and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Puree fresh strawberries in a blender or food processor until smooth. Measure out 1 cup of puree.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the strawberry puree and food coloring if using. Mix until evenly distributed.
- Divide batter evenly between prepared pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, frost with your favorite frosting and decorate as desired.
Equipment
- Two 9-inch round cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Whisk
- Blender or food processor
- Measuring cups and spoons
- Wire cooling racks
- Spatula
Notes
- For best results, use fresh strawberries at room temperature.
- You can substitute frozen strawberries, thawed and drained, if fresh are not available.
- This cake pairs beautifully with cream cheese frosting or strawberry buttercream.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Cake layers can be frozen for up to 3 months when wrapped tightly.