This Fresh Strawberry Cake is a moist, tender cake bursting with real strawberry flavor. Made with fresh strawberry purée, this cake has a naturally sweet and fruity taste, perfect for spring and summer gatherings, birthdays, or any occasion when you want a light and refreshing dessert.
Why You’ll Love This Recipe
- Made with Real Strawberries – No artificial flavors, just pure, fresh fruit!
- Soft & Moist Texture – Buttermilk ensures a tender crumb.
- Naturally Beautiful Color – A light pink hue without food coloring.
- Perfect for Any Occasion – Great for birthdays, tea parties, and special events.
- Pairs Well with Many Frostings – Cream cheese, whipped cream, or buttercream all work beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Strawberry Cake:
- Fresh strawberries (pureed and reduced)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
For the Strawberry Frosting:
- Cream cheese (softened) or butter (for buttercream)
- Powdered sugar
- Vanilla extract
- Fresh strawberry purée
For Garnish (Optional):
- Fresh sliced strawberries
- White chocolate shavings
- Whipped cream
Directions
Step 1: Prepare the Strawberry Purée
- Blend the Strawberries – Puree fresh strawberries in a blender or food processor.
- Reduce the Purée – Simmer the puree over low heat, stirring occasionally, until thickened (about 15 minutes). Let cool.
Step 2: Make the Cake Batter
- Preheat & Prepare Pans – Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar – In a separate bowl, beat butter and sugar until fluffy.
- Add Eggs & Vanilla – Mix in eggs one at a time, followed by vanilla extract.
- Incorporate Buttermilk & Strawberry Purée – Alternate adding dry ingredients and buttermilk, then fold in cooled strawberry purée.
Step 3: Bake the Cake
- Divide the Batter – Pour batter evenly into prepared cake pans.
- Bake – Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely – Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
Step 4: Make the Strawberry Frosting
- Beat Cream Cheese or Butter – In a bowl, beat softened cream cheese (or butter) until smooth.
- Add Sugar & Vanilla – Gradually mix in powdered sugar, vanilla, and cooled strawberry purée.
Step 5: Assemble & Decorate
- Layer & Frost the Cake – Spread frosting between the cake layers and over the top and sides.
- Garnish – Decorate with fresh strawberries, white chocolate, or whipped cream.
Step 6: Serve & Enjoy!
- Chill for 30 Minutes – This helps the flavors set and makes slicing easier.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Chill Time: 30 minutes
Variations
- Strawberry Lemon Cake – Add lemon zest to the batter for a citrus twist.
- Chocolate Strawberry Cake – Add a layer of chocolate ganache between the layers.
- Whipped Cream Frosting – Use stabilized whipped cream instead of buttercream for a lighter texture.
- Gluten-Free Option – Use a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw before assembling.
- Serving Tip: Let sit at room temperature for 10 minutes before serving for the best flavor.
FAQs
Can I use frozen strawberries?
Yes! Just thaw and drain them before pureeing.
Why is my cake dense?
Overmixing the batter can make the cake heavy. Mix gently for a light texture.
Can I make cupcakes instead?
Yes! Adjust the baking time to 18-20 minutes for cupcakes.
Can I make this without buttermilk?
Yes! Substitute with whole milk + 1 tablespoon of lemon juice or vinegar.
How do I get a stronger strawberry flavor?
Reduce the purée for a more concentrated taste or add freeze-dried strawberry powder.
Can I use store-bought strawberry jam instead of purée?
Yes, but the flavor won’t be as fresh and natural.
How do I get a smooth frosting?
Strain the strawberry purée before adding it to the frosting to remove seeds.
What’s the best way to decorate this cake?
Use fresh strawberries, edible flowers, or a white chocolate drizzle for an elegant finish.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day ahead and frost before serving.
Can I add nuts for texture?
Yes! Chopped almonds or pecans make a great addition to the batter or topping.
Conclusion
This Fresh Strawberry Cake is bursting with natural strawberry flavor and has a soft, moist texture. Perfect for any celebration or just because, this cake is sure to impress. Try this recipe today and enjoy a delicious, homemade strawberry treat!
Print
Fresh Strawberry Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Fresh Strawberry Cake is bursting with real strawberry flavor, made with a moist, fluffy cake and a luscious strawberry buttercream. Perfect for spring, summer, birthdays, or any special occasion!
Ingredients
For the Strawberry Reduction:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Cake:
- 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 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon vinegar)
- 1/2 cup strawberry reduction (from above)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/3 cup strawberry reduction
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (if needed for consistency)
Instructions
Step 1: Make the Strawberry Reduction
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
- Simmer for 15-20 minutes, stirring occasionally, until thickened.
- Blend into a puree, then let cool completely before using.
Step 2: Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.
- Gently fold in ½ cup strawberry reduction.
Step 3: Bake the Cake
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Strawberry Buttercream
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, mixing well.
- Add strawberry reduction and vanilla extract, beating until fluffy.
- If needed, add 1-2 tablespoons heavy cream for a smooth consistency.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate and spread strawberry buttercream on top.
- Add the second cake layer and frost the entire cake with the remaining buttercream.
- Decorate with fresh strawberries and serve!
Notes
- Stronger strawberry flavor? Add ½ teaspoon strawberry extract to the batter.
- Make-Ahead: Cake layers can be baked and frozen for up to 2 months.
- Storage: Keep covered in the fridge for up to 3 days.