A strawberry cake with creamy frosting, fresh strawberries on top, and a slice showing soft layers.
Strawberry cake is sweet, fruity, and perfect for celebrations. This strawberry cake has soft, moist layers with real strawberry flavor and a creamy frosting that tastes fresh and bright. It’s a best ever cake for birthdays, showers, and spring parties.
Introduction
The secret to strong strawberry flavor is using a thick strawberry puree reduced on the stove. You get lots of fruit taste without adding too much liquid, so the cake stays fluffy.
This strawberry cake is a fan-favorite because it’s pretty, nostalgic, and truly better than a bakery slice.
Why You’ll Love This Strawberry Cake
- Real strawberry flavor: Made with strawberry puree.
- Soft and moist: Tender cake layers every time.
- Perfect for celebrations: Pretty look with fresh berries.
- Make-ahead friendly: Bake layers ahead and frost later.
- Crowd favorite: Everyone asks for the recipe.
Ingredients for the Best Strawberry Cake
Image: Ingredients on a counter including strawberries, flour, sugar, butter, eggs, milk, baking powder, and powdered sugar.
Strawberry Puree
- Fresh strawberries (2 cups, chopped): For strong flavor; frozen works if thawed and drained.
- Sugar (1–2 Tbsp): Helps bring out juices.
Cake
- All-purpose flour (2 1/2 cups): Structure.
- Baking powder (2 1/2 tsp): Lift.
- Salt (1/2 tsp): Balance.
- Unsalted butter (3/4 cup, softened): Rich base.
- Sugar (1 1/2 cups): Sweetness.
- Eggs (3): Structure.
- Milk (1 cup): Moist crumb; buttermilk works too.
- Vanilla extract (2 tsp): Flavor.
- Reduced strawberry puree (3/4 cup): The star.
Frosting
- Unsalted butter (1 cup, softened)
- Cream cheese (8 oz, softened): Tang and stability.
- Powdered sugar (4 cups)
- Strawberry puree (2–3 Tbsp): Adds flavor and color.
Strawberry Cake Recipe Step-by-Step
Image: Four panel collage showing strawberry puree simmering, batter mixed, baked layers cooling, and frosting cake.
- 1. Reduce the puree.
Simmer strawberries over medium until thick and reduced to about 3/4 cup, 20–25 minutes. Cool completely.
- 2. Prep pans.
Heat oven to 350°F. Grease and line two 8-inch pans.
- 3. Mix batter.
Whisk dry ingredients. Cream butter and sugar 2–3 minutes. Add eggs and vanilla. Alternate dry ingredients and milk, then mix in cooled puree.
- 4. Bake and cool.
Bake 24–30 minutes until a toothpick comes out clean. Cool fully.
- 5. Frost.
Beat frosting until fluffy. Frost cake and top with fresh strawberries.
Tips for Perfect Strawberry Cake
- Cool puree completely: Warm puree can thin batter.
- Don’t overmix: Keeps layers tender.
- Line pans: Helps layers release cleanly.
- Chill before slicing: Cleaner slices.
Variations & Substitutions
- Strawberry-lemon: Add lemon zest to frosting.
- Sheet cake: Bake in a 9×13-inch pan (check at 30–35 minutes).
- Lighter frosting: Use strawberry buttercream instead of cream cheese frosting.
Make-Ahead & Storing
- Fridge: Store frosted cake 3–4 days (covered).
- Freeze: Wrap unfrosted layers and freeze 2 months. Thaw and frost.
Serving Suggestions & Pairings
- Serve with extra strawberries
- Great with coffee or tea
- Perfect for showers and birthdays
Reader Review
This cake tasted like real strawberries, not artificial. The puree step was totally worth it!
If you make this Strawberry Cake, I’d love it if you leave a rating and a comment. And share it with someone who’d enjoy it! How would you customize your Strawberry Cake?