Strawberry Cake
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Strawberry Cake – soft, fluffy layers packed with real strawberries, slathered in the dreamiest strawberry buttercream. It’s sweet, fruity, and the kind of cake that gets oohs and seconds.
Let’s just say this: if summer were a cake, this would be it.
I’ve made a lot of strawberry cakes over the years, some too dry, some too fake, some that looked better than they tasted. But this one? This one hits just right. It’s packed with real strawberries (not a drop of pink food coloring in sight), layered with soft, fluffy crumb, and finished with a strawberry buttercream so good I may have eaten a spoonful straight from the mixing bowl. No regrets.
This is the cake I make when I want something pretty but unfussy. It’s perfect for birthdays, showers, or Tuesday afternoons when you’re just in the mood for something pink, soft, and happy.
Why You’ll Love This Strawberry Cake
- It actually tastes like strawberries. Thanks to real purée, not boxed mix or “natural flavoring.”
- That buttercream? Dangerous. It’s rich, creamy, and loaded with strawberry flavor. Good luck not licking the spatula.
- Soft, fluffy layers every time. Sour cream keeps the crumb tender without making it too dense.
- Looks fancy, but it’s easy. No piping bags, no tricks, just a good old-fashioned layer cake with major wow factor.
- It’s pink and proud. Which makes it perfect for showers, birthdays, or anyone in need of a little joy by the slice.
Before You Start: Tips & Ingredient Notes
- Fresh strawberries only, please. You want flavor, not freezer burn. Purée the good stuff for a cake that actually tastes like fruit.
- Room temperature is key. Butter, eggs, milk, let them hang out on the counter before baking. Cold ingredients = lumpy batter and uneven texture.
- Don’t pack your flour. Use the spoon and level method. Too much flour is the fastest way to turn your light, fluffy dream into a brick.
- Mix gently. Combine ingredients just until smooth. Overmixing turns your soft crumb into chew-toy territory.
- Cool completely. Let the cakes rest fully before frosting, no shortcuts. Warm cake + buttercream = a sad frosting landslide.
- Strawberry purée matters. Use the extra from your fresh strawberries, it gives the buttercream real fruit flavor without artificial weirdness.
- Sift the powdered sugar. Lumpy buttercream is not the vibe. Sifting = smooth, dreamy texture.
- Adjust as needed. Too thick? Add a splash more purée. Too runny? Add powdered sugar. You’re not locked in, tweak it till it spreads like a dream.
- Taste test like a pro. You will want to dip a spoon in. Consider it quality control.
Grease and flour two 9-inch round cake pans. Preheat your oven to 350°F (175°C). Yes, grease and flour, we want those cakes to slide out like pros.
Blend about 1½ pounds of fresh strawberries until smooth. You’ll use part in the batter and the rest in the buttercream. This is what makes the cake taste like actual strawberries and not “pink.”
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. This keeps everything evenly distributed so one side of your cake doesn’t rise like a top hat.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. You want soft and airy here, not gritty and sad.
Beat in the eggs one at a time (no shortcuts), then stir in the sour cream and vanilla. The batter might look a little curdled, it’s fine. Keep going.
Add the dry ingredients in thirds, alternating with milk. Start and end with dry. Don’t overthink it, just mix gently and stop once it’s combined.
Add 1½ cups of that fresh strawberry purée and fold it in with a spatula. This is where the magic happens, your batter will turn that dreamy soft pink.
Divide the batter between your two pans and bake for 30 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then finish cooling on a rack. No frosting until they’re completely cool, I mean it.
In a large bowl, beat the room temp butter until smooth and creamy. No shortcuts, this is your buttercream base. Add sifted powdered sugar one cup at a time, alternating with small amounts of the remaining strawberry purée. Keep going until it’s smooth, spreadable, and tastes like strawberry heaven.
Mix in the vanilla extract and a tiny pinch of salt to round out the sweetness. Taste and adjust the consistency, more purée to thin it, more sugar to thicken.
Level your cakes if they domed. Place one layer down, frost the top with a thick swipe of buttercream, then add the second layer. Cover the whole thing in frosting, rustic swirls or clean edges, your call. Garnish with fresh strawberries and chill if you’re not serving right away.
How to Serve Strawberry Cake
This cake shines on its own, but here’s how to make it even more irresistible:
- Keep it classic: serve chilled or at room temp with a few fresh strawberries on top.
- Add whipped cream: because strawberries + whipped cream = always a good idea.
- Make it fancy: drizzle with a little melted white chocolate or strawberry sauce before slicing.
- Go full summer dessert: pair it with a scoop of vanilla ice cream and a glass of something cold and bubbly.
Perfect for birthdays, brunches, baby showers, or just because it’s Tuesday and you felt like baking something pretty.
Troubleshooting Tips
- The cake didn’t taste very strawberry-ish. Make sure you’re using fresh, ripe berries and not skimping on the purée. If your berries aren’t sweet, the flavor won’t come through. A touch of strawberry extract can boost it if your berries are meh.
- The cake sank in the middle. That’s often from opening the oven too early or underbaking. Check it with a toothpick and don’t peek until at least 25 minutes in. Also double-check that your baking soda and powder are fresh, expired leaveners can mess everything up.
- My cake didn’t rise. Usually it’s one of three things: expired baking powder/soda, overmixing the batter, or not enough leavening. Double check those dates and measure carefully. Also, make sure your oven was fully preheated. Cold oven = cake that stays flat and confused.
- My buttercream is too runny. Too much strawberry purée or warm butter is usually the culprit. Pop it in the fridge for 15–20 minutes, then beat it again. If it’s still loose, add more powdered sugar a little at a time.
- My buttercream is too thick. Just add a splash more strawberry purée or even a tiny bit of milk to loosen it. Mix again until it spreads like a dream.
- The cake layers domed a lot. This can happen if your oven runs hot or if the pans are too small. You can trim them flat with a serrated knife (snack on the tops, baker’s tax), or try baking at 325°F (160°C) next time for a flatter rise.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them really well first. Too much liquid = sad, soggy batter.
Can I make the cake layers ahead of time?
Absolutely. Bake the layers, let them cool completely, then wrap them tightly in plastic wrap. They’ll keep on the counter for a day or in the freezer for up to 3 months.
Can I make the buttercream in advance?
Yep! Store it in an airtight container in the fridge for up to 3 days. Let it come to room temp and give it a quick re-whip before frosting.
Why is my cake dense?
You probably overmixed or added too much flour. Mix just until combined, and be sure to spoon and level your flour, don’t scoop!
Can I use cake flour instead of all-purpose?
Yes! Cake flour will give you an even softer, more delicate crumb. Swap it 1:1 and enjoy the extra fluff.
Does it need to be refrigerated?
If your kitchen is cool, you can leave it out for a few hours. Otherwise, refrigerate it, especially if you’re using fresh strawberries on top. Just let it come to room temp before serving for the best texture.
Storage + Reheating
- Refrigerate the cake: Store your frosted cake in the fridge, covered, for up to 5 days. The buttercream holds up beautifully, and the flavor stays fresh. Just let it sit at room temp for about 30 minutes before serving so it’s soft and creamy again.
- Freeze the cake layers: Wrap unfrosted cake layers tightly in plastic wrap, then foil. They’ll freeze well for up to 3 months. Thaw overnight in the fridge, then bring to room temp before frosting.
- Freezing leftover slices: Wrap individual slices in plastic wrap and store in a freezer-safe container. Perfect for future cake emergencies, you know the kind.
More Delicious Cake Recipes
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Strawberry Cake
Video
Ingredients
- 1½ pounds fresh strawberries (to be pureed)
For Cake
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk (room temperature)
- 1½ cups strawberry puree (from above)
Strawberry Buttercream
- 1 cup strawberry puree (from above)
- 1 cup unsalted butter (room temperature)
- 4-5 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 pinch salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Puree the strawberries in a blender until smooth. You'll use this both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in 1½ cups of the pureed strawberries.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, alternating with small amounts of the strawberry puree (1 cup of strawberry puree in total). Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed.
- Once the cakes are cool, cut the top part if the cakes have a big dome, then spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
- Garnish with fresh strawberries if desired. Slice and serve!
Notes
- Use fresh, ripe strawberries for the best flavor and texture in both the cake and buttercream.
- Bring all your ingredients to room temperature before starting for a smoother batter and better rise.
- Mix the batter just until the ingredients are combined to avoid a dense cake.
- If the cakes have domes, level them before frosting for a stable, even layer cake.
- Store the frosted cake in the refrigerator to keep the buttercream from melting.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
