Irresistible Strawberry Cake Recipe

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Light, fruity, and undeniably gorgeous, this Strawberry Cake is a dreamy dessert that brings summer right to your plate. With a tender, moist crumb and a naturally sweet strawberry flavor, it’s the perfect treat for birthdays, brunches, or any time you’re craving something deliciously pink. Topped with a fluffy strawberry frosting and garnished with fresh berries, it’s as pretty as it is tasty.

What sets this strawberry cake apart is its balance — it’s rich without being heavy, sweet without being cloying, and infused with real strawberries for that unmistakable berry burst in every bite. Whether you’re a seasoned baker or just venturing into desserts, this cake will make you feel like a pro. Get ready to impress!

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Ingredients for this Strawberry Cake Recipe

For the Cake:

• 1 ½ cups fresh strawberries, pureed
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• ½ cup whole milk

For the Strawberry Frosting:

• 1 cup fresh strawberries, pureed and reduced
• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

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Step 1: Prep Your Strawberries

Begin by washing and hulling your fresh strawberries. Puree them in a blender until smooth. Measure out the needed amount for both the cake and frosting. For the frosting portion, reduce the puree over medium heat until thickened—this concentrates the flavor without adding extra moisture.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps in your batter.

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Step 3: Cream the Butter and Sugar

In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes. This step is key to achieving a soft, airy cake texture.

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Step 4: Add Eggs and Flavorings

Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Mix in the sour cream, vanilla extract, and the fresh strawberry puree. The batter should be smooth and tinted a soft pink.

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Step 5: Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

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Step 6: Bake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour in the batter. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.

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Step 7: Make the Strawberry Frosting

Beat the softened butter until creamy. Slowly add powdered sugar, one cup at a time. Mix in the reduced strawberry puree, vanilla, and a pinch of salt. Beat until fluffy and spreadable. If it’s too thick, add a tiny splash of milk.

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Step 8: Frost and Decorate

Once the cake is cool, spread the frosting evenly over the top. Garnish with fresh strawberries and edible flowers for a beautiful finish. Slice into squares and serve!

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Estimated Nutrition

Here’s a general estimate for one serving (based on 12 servings from a 9×13 cake):

• Calories: 410
• Fat: 21g
• Saturated Fat: 13g
• Carbohydrates: 52g
• Sugar: 36g
• Protein: 4g
• Fiber: 1g
• Sodium: 220mg

Note: Nutrition may vary depending on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Yes, just make sure to thaw and drain them well to avoid excess moisture in the batter.

2. Can this be made into a layer cake?

Absolutely! Divide the batter evenly into two 8-inch round cake pans and adjust the baking time to 25–30 minutes.

3. Is there a dairy-free version?

You can substitute the butter with vegan butter, milk with almond or oat milk, and sour cream with a dairy-free yogurt alternative.

4. Why reduce the strawberry puree for the frosting?

Reducing intensifies the flavor without making the frosting runny—crucial for that perfect spreadable texture.

5. Can I add chunks of strawberries to the batter?

Yes, but lightly coat them in flour before folding into the batter to prevent sinking.

6. How do I know when the cake is done baking?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.

7. Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour blend, but note the texture may be slightly different.

8. How far in advance can I make this cake?

You can bake the cake up to 2 days ahead. Store it covered at room temperature and frost the day of serving.

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