Description
This homemade strawberry cake is the ultimate dessert for strawberry lovers! Made with real strawberries, this cake is bursting with fresh berry flavor and topped with a luscious strawberry frosting. It’s light, moist, and perfect for birthdays, holidays, or any time you’re craving a sweet, fruity treat.
Ingredients
Units
Scale
For the Strawberry Cake:
- 1 1/2 cups fresh strawberries, pureed (or frozen, thawed)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream (or Greek yogurt)
- Few drops of red food coloring (optional, for a deeper pink color)
For the Strawberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup freeze-dried strawberry powder (or 1/4 cup strawberry puree)
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Instructions
Make the Strawberry Cake:
- Prepare the strawberries: Puree the strawberries in a blender or food processor until smooth.
- Pour into a saucepan and simmer over medium heat for 10-15 minutes, reducing to about ¾ cup. Let cool completely.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans (or line with parchment paper).
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter & sugar: In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs & vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine wet & dry:
- Mix in the cooled strawberry puree.
- Add half of the flour mixture, then the milk and sour cream, then the remaining flour. Mix until just combined (do not overmix).
- If using, add a few drops of red food coloring for a richer pink color.
- Bake: Divide the batter evenly between the cake pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Strawberry Buttercream:
- Beat the butter: In a large bowl, beat butter until creamy.
- Add sugar & strawberries: Mix in powdered sugar, freeze-dried strawberry powder (or puree), vanilla, and a pinch of salt.
- Adjust consistency: Add 1 tablespoon of heavy cream at a time until desired consistency is reached. Beat until smooth and fluffy (2-3 minutes).
Assemble the Cake:
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Frost the first layer: Place one cake layer on a plate and spread frosting on top.
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Stack & frost: Place the second layer on top and spread frosting over the entire cake.
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Decorate: Garnish with fresh strawberries, sprinkles, or white chocolate shavings.
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Slice & enjoy!
Notes
- Strawberry Powder Alternative: If you don’t have freeze-dried strawberries, substitute with extra strawberry puree (reduce it to a thicker consistency for the best flavor).
- Cupcakes Version: Bake in a muffin tin at 350°F (175°C) for 18-22 minutes.
- Storage: Store at room temperature for 1 day, or refrigerate for up to 4 days. Let sit at room temperature before serving.