Best Strawberry Cake Ever


If you’re a fan of strawberries, then the Best Strawberry Cake Ever is sure to become your new favorite dessert. This cake is not only bursting with fresh strawberry flavor, but it’s also moist, fluffy, and perfect for any occasion whether it be a birthday, anniversary, or a simple family gathering. Here’s how to make this delightful treat that will impress everyone at your table.


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup fresh strawberries, finely chopped
  • Additional sliced strawberries for topping


  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract


  1. Preheat your oven and prepare the pan:
    Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
  2. Mix dry ingredients:
    In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar:
    In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. This usually takes about 4-5 minutes.
  4. Add eggs and vanilla:
    Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
  5. Combine the dry and wet ingredients:
    Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Fold in strawberries:
    Gently fold in the chopped strawberries.
  7. Bake the cake:
    Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Prepare the frosting:
    While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  9. Assemble the cake:
    Once the cake is completely cooled, spread the whipped cream over the top and decorate with sliced strawberries.
  10. Serve and enjoy:
    Refrigerate the cake for at least an hour before serving to allow the flavors to meld beautifully.

Tips for the Perfect Cake:

  • Use fresh strawberries: For the best flavor, use fresh, ripe strawberries. Frozen strawberries can also be used but make sure to drain any excess liquid after thawing.
  • Room temperature ingredients: Ensure all your ingredients like eggs and buttermilk are at room temperature to achieve a smooth batter.
  • Don’t overmix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.


This Best Strawberry Cake Ever recipe is a fantastic way to showcase strawberries in a dessert that is sure to delight. Whether it’s a special occasion or a casual get-together, this cake is a great addition to any table. Enjoy the freshness of strawberries in every bite of this soft, delicious cake.

Serving and Storage Tips for the Best Strawberry Cake Ever

Serving Tips:

  1. Chill Before Serving: For best results, allow the cake to chill in the refrigerator for at least one hour before serving. This helps the frosting set and makes slicing the cake easier, ensuring clean and beautiful pieces.
  2. Room Temperature Perfection: If you prefer a softer cake, take it out of the refrigerator about 20-30 minutes before serving. This allows the cake and frosting to soften slightly, enhancing the flavors and texture.
  3. Garnish Freshly: Just before serving, add a fresh garnish to make your cake look even more appealing. Fresh strawberry slices, mint leaves, or even a sprinkle of powdered sugar can add an extra touch of elegance.
  4. Serve with Complements: Enhance the strawberry flavor with a side of whipped cream or a scoop of vanilla ice cream. For those who enjoy a bit of contrast, a dollop of lemon curd or a drizzle of chocolate sauce makes excellent pairings.

Storage Tips:

  1. Refrigerate for Short-term Storage: Store any leftover strawberry cake in the refrigerator. Cover it with a cake dome or wrap it in plastic wrap to prevent it from drying out. Properly stored, the cake will last for about 3-4 days.
  2. Keep the Frosting Fresh: Since the frosting contains whipped cream, it’s essential to keep the cake refrigerated. If the frosting begins to weep or lose its texture, a quick re-whip can help restore some of its original fluffiness.
  3. Avoid Freezing (if possible): While you can freeze the unfrosted cake layers for up to 2 months, freezing a frosted strawberry cake is not recommended due to the high moisture content in the strawberries and the delicate nature of whipped cream frosting. If you must freeze the frosted cake, be aware that the texture of the frosting may change and become less creamy upon thawing.
  4. Thawing the Cake: If you have frozen unfrosted cake layers, thaw them in the refrigerator overnight before frosting and serving. Always allow the cake to reach near room temperature for the best flavor and texture.
  5. Reviving the Flavor: Over time, refrigerated cakes can lose some of their rich flavors. To revive a slice of cake, you can lightly toast it in the oven at 300°F for just a few minutes. This can help bring back some of the cake’s original warmth and moisture.
See also  Zucchini and Yellow Squash Au Gratin

Using these serving and storage tips, you can ensure that your Best Strawberry Cake Ever remains as delicious as when it was first sliced, making every dessert experience delightful.

1. Can I use frozen strawberries instead of fresh ones for this recipe?
Yes, you can use frozen strawberries if fresh ones aren’t available. However, it’s important to thaw the strawberries completely and drain any excess liquid before chopping and adding them to the batter. This prevents the cake from becoming too soggy. Keep in mind that fresh strawberries typically provide a better flavor and texture for this cake.

2. What can I use if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk. Stir the mixture and let it sit for about 5 minutes until it begins to curdle. This will mimic the tangy flavor and acidity of buttermilk needed for this recipe.

3. How can I prevent my cake from sticking to the pan?
To prevent your cake from sticking, make sure to properly grease your cake pan and line it with parchment paper. After greasing, dust the pan lightly with flour, tapping out any excess. This creates a non-stick surface that makes removing the cake from the pan much easier after baking.

4. Can this cake be made into cupcakes?
Absolutely! This recipe can be easily adapted to make cupcakes. Divide the batter among cupcake liners in a muffin tin, filling each about 2/3 full. Bake at the same temperature (350 degrees F) for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. This adjustment in the baking vessel and time makes it perfect for individual servings at parties or gatherings.

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