Strawberry Cake

Bright, fragrant and unapologetically pink, this strawberry cake is pure summer on a plate. The crumb is tender and soft thanks to a balance of milk and sour cream, while fresh strawberries and strawberry puree fold into the batter for bright, fruity pockets that burst in every bite. The silky strawberry buttercream keeps the flavor front and center without being overly sweet, so each slice tastes fresh rather than cloying. It’s an easy bake for a weekend celebration, afternoon tea, or a simple way to show up with something special. If you like fruity, playful desserts, you might also enjoy these no-bake dirt cake cups for a contrasting texture and presentation.

Why You’ll Love This Strawberry Cake

• Real strawberries in the batter and puree in both cake and frosting deliver genuine fruit flavor, not just artificial coloring.
• Tender, moist crumb thanks to the milk + sour cream combo.
• Classic butter-based sponge is simple to make — no special equipment or complicated techniques.
• Strawberry buttercream ties the whole cake together with a fresh, fragrant finish.
• Versatile: perfect for birthdays, bridal showers, potlucks, or a comforting weekend dessert.
• Can be dressed up (fresh berries, piped rosettes) or kept rustic for a homey look.
• Frosting consistency is easy to adjust with heavy cream so you can get it as smooth or as rustic as you like.
• Uses pantry-friendly ingredients with just a little fresh fruit to elevate the cake.

What Is Strawberry Cake?

Strawberry cake is a layered butter cake flavored with fresh strawberries and strawberry puree. It tastes like a delicate vanilla cake infused with bright, sweet-tart strawberry notes — juicy flecks of fruit in every forkful and a soft, moist texture from the balanced dairy in the batter. This cake is baked in round pans in the oven, then filled and frosted with a strawberry buttercream for a cohesive strawberry-forward dessert. It’s commonly served at celebrations, summer gatherings, afternoon tea, or anytime you want something light and festive. The overall vibe is approachable and comforting with a slightly elegant finish — familiar, homemade, and perfect for sharing.

Ingredients for Strawberry Cake

For the Cake

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ½ cup sour cream
• 1 cup fresh strawberries, finely chopped
• ½ cup strawberry puree

For the Strawberry Buttercream

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup strawberry puree
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (or milk, if needed)
• Pinch of salt

Ingredient Notes (Substitutions, Healthy Swaps)

• Milk: Use a dairy alternative like unsweetened oat milk or almond milk (same volume) for a lighter dairy profile, though texture will be slightly different.
• Sour cream: Greek yogurt (full-fat) can be substituted 1:1 for a tangy lift; if using low-fat yogurt, expect a slightly less rich crumb.
• Butter: Stick with real butter for flavor and structure. For a lower-fat option, you can try ¾ cup butter + ¼ cup neutral oil, but the texture will be a touch denser.
• Cake flour: If you don’t have cake flour, make your own by replacing 2 ½ cups of all-purpose flour minus 5 tablespoons with cornstarch (sift together) to mimic cake flour’s lower protein.
• Powdered sugar: If you need a less sweet frosting, reduce powdered sugar by up to ½ cup and make up texture with a little extra butter or heavy cream — taste as you go.
• Strawberries: Frozen strawberries can be used for the puree (thaw and drain excess liquid), but fresh finely chopped strawberries are preferable for texture in the cake.

Step-by-Step Instructions

Step 1 – Prep and Dry Mix
Preheat the oven to 350°F (175°C) and grease two 9-inch round pans.

• Whisk together 2 ½ cups cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
  Visual cue: The dry mix should be lump-free and light in color.

Step 2 – Cream Butter and Sugar
In a large bowl, beat 1 cup softened butter with 1 ¾ cups granulated sugar until light and fluffy (about 3–5 minutes).
Pro cue: Beat at medium-high speed and scrape the bowl occasionally to ensure even aeration — this builds structure and lift.

Step 3 – Add Eggs and Vanilla
Add the 4 large eggs one at a time, beating well after each addition, then stir in 2 teaspoons vanilla extract.
Visual cue: Batter should be smooth and glossy, not curdled.

Step 4 – Combine Wet and Dry
In a small bowl, whisk together ½ cup whole milk and ½ cup sour cream. Alternating, add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pro cue: Don’t overmix — stop as soon as you no longer see streaks of flour to keep the cake tender.

Step 5 – Add Strawberries
Fold in ½ cup strawberry puree and 1 cup finely chopped fresh strawberries until evenly distributed.
Visual cue: Batter will have pink swirls and visible flecks of strawberry.

Step 6 – Bake
Divide batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Visual cue: Cakes should be golden around the edges and spring back lightly when touched.
Pro cue: Rotate the pans halfway through baking for even color if your oven has hot spots.

Step 7 – Cool and Frost
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. For the frosting, beat 1 cup softened butter until smooth. Gradually add 4 cups powdered sugar, mixing until combined. Stir in ¼ cup strawberry puree, 1 teaspoon vanilla extract, and a pinch of salt. Adjust consistency with 2 tablespoons heavy cream if needed. Once cakes are cool, frost one layer, place the second layer on top and frost the top and sides.
Visual cue: Frosting should be spreadable — not runny — and you can create rustic swirls with an offset spatula.
Pro cue: Chill the cake for 15–30 minutes if you want a firmer frosting edge before serving.

Pro Tips for Success

• Room temperature ingredients: Use room-temperature eggs and butter for smooth emulsification and even rise.
• Don’t overmix: Overworking the batter develops gluten and yields a tough cake. Mix until just combined.
• Measure flour correctly: Spoon and level the flour into the measuring cup instead of scooping to avoid a dry, dense cake.
• Puree consistency: For the strawberry puree, blitz fresh strawberries in a blender and strain if you prefer a smoother paste; reserve a few finely chopped pieces for texture.
• Baking time: Ovens vary — start checking at 22 minutes if your oven runs hot.
• Cooling: Let cakes cool completely before frosting; warm cakes will melt the frosting and make it slide.
• Frosting adjustment: If the frosting is too stiff, add heavy cream 1 teaspoon at a time. If too soft, gradually add more powdered sugar.

Flavor Variations (OPTIONAL)

• Lemon-strawberry: Add 1 tablespoon lemon zest to the batter for a bright citrus twist while keeping the base recipe intact.
• Whipped cream frosting (lighter): Instead of buttercream, use stabilized whipped cream (fold in 1 tablespoon powdered sugar per cup of cream) and chill to set; best served the same day.
• Chocolate-strawberry: Fold 2 tablespoons unsweetened cocoa into the dry ingredients for a subtle chocolate note that pairs well with strawberries.
• Strawberry swirl: Reserve 2 tablespoons of strawberry puree and gently swirl it into the batter after it’s in the pans for a marbled effect.
• Dirt-cake style (fun presentation, optional): If you’d like a playful presentation, layer sliced cake with pudding and crumbs for a dirt-cake-inspired look; see this version for inspiration: easy dirt cake.
• Reduced sugar frosting (optional): Cut powdered sugar by ½ cup and add an extra teaspoon of vanilla to maintain balance.

Serving Suggestions

• Fresh berries: Top each slice with a few halved strawberries and a mint sprig for a pretty finish.
• Light dusting: Sift a little powdered sugar over the cake right before serving for a delicate touch.
• Pairings: Serve with lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
• Occasions: Great for birthdays, Mother’s Day, baby showers, or a cheerful weekend dessert.
• Plating: Slice with a hot, clean knife and wipe between cuts for neat servings.
• Beverage pairings: Pairs beautifully with Earl Grey tea, chilled rosé (if alcohol is welcome elsewhere), or a bright lemonade.

Make-Ahead, Storage & Reheating

• Make-ahead: You can bake the cake layers a day ahead, cool completely, wrap tightly in plastic wrap, and store at room temperature for up to 24 hours before frosting.
• Frost ahead: Frosted cake can be assembled up to 24 hours ahead and kept in the refrigerator (covered) until serving.
• Reheating: Serve chilled or at room temperature; if you prefer the cake slightly warm, cut a slice and microwave for 8–10 seconds — be cautious, as frosting may soften.
• Texture changes: Over time, the fruit in the cake can release moisture; store the cake chilled to slow textural changes and keep the slices firm.

Storage and Freezing Instructions

• Refrigerator: Store the frosted cake in the refrigerator, covered, for up to 4 days. Bring to room temperature for 30–60 minutes before serving for best flavor.
• Freezing (layers): Unfrosted baked layers freeze well. Wrap each cooled layer tightly in plastic wrap and then in foil, freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
• Freezing (assembled): Assembled frosted cake can be frozen, but texture may change (frosting can become grainy). If freezing assembled cake, flash-freeze uncovered until firm, then wrap tightly and freeze up to 1 month. Thaw overnight in the fridge.
• Not recommended: Freezing a fully frosted cake for long periods will slightly alter frosting texture; for best results, freeze layers and frost when ready to serve.

Nutrition Facts (Per Serving)

| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 705 kcal | 5 g | 94 g | 35 g | 1.5 g | 320 mg |

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

FAQ About Strawberry Cake

1. How do I know when the cake is done?

• Insert a toothpick into the center — it should come out clean or with a few moist crumbs, not wet batter.

2. Why did my cake sink in the middle?

• Likely causes: underbaking, opening the oven door too early, or too much leavening. Make sure to bake until set and avoid frequent door checks.

3. Can I use frozen strawberries?

• Yes. Thaw and drain excess liquid, then chop and fold in. For puree, blend and strain if too watery.

4. How do I prevent my frosting from being too runny?

• Chill the butter before whipping, add powdered sugar gradually, and use heavy cream sparingly. If too soft, add more powdered sugar.

5. Can I make this gluten-free?

• You can substitute a 1:1 gluten-free baking flour blend designed for cakes, but texture may vary slightly.

6. How long does a frosted cake last at room temperature?

• Generally, up to 2 hours at room temperature is safe. Beyond that, refrigerate due to the dairy in the frosting.

Notes

• Plating idea: Slice cleanly and layer on a white plate to let the pink hues pop; add a small berry and mint for contrast.
• Small flavor upgrade: Stir 1 teaspoon of lemon juice into the strawberry puree to brighten the fruit flavor.
• Presentation tip: For a rustic look, use an offset spatula to create swoops; for a polished finish, chill the cake between crumb coat and final frosting.
• Serving size: This recipe makes two 9-inch layers and serves about 12 slices depending on portion.
• Texture: For larger crumbs in the cake, fold strawberries in gently at the end; for a uniform pink crumb, blend strawberries and puree more thoroughly into the batter.

Strawberry Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: timesaverrecipegmail-com
• Total Time: 50 minutes
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

Description

Bright, fragrant, and unapologetically pink, this strawberry cake features a tender crumb infused with fresh strawberries and a silky strawberry buttercream, making it the perfect summer dessert.

---

Ingredients

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ½ cup sour cream
• 1 cup fresh strawberries, finely chopped
• ½ cup strawberry puree
• 1 cup unsalted butter, softened (for buttercream)
• 4 cups powdered sugar
• ¼ cup strawberry puree (for buttercream)
• 1 teaspoon vanilla extract (for buttercream)
• 2 tablespoons heavy cream (or milk, if needed)
• Pinch of salt (for buttercream)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round pans.
2. Whisk together cake flour, baking powder, and salt in a medium bowl. Set aside.
3. Beat softened butter with granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Whisk together whole milk and sour cream in a small bowl. Alternately add dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
6. Fold in strawberry puree and finely chopped strawberries.
7. Divide the batter evenly between prepared pans and bake for 25–30 minutes.
8. Cool cakes in pans for 10 minutes and transfer to a wire rack to cool completely.
9. Beat softened butter for the frosting until smooth. Gradually add powdered sugar and mix until combined. Stir in strawberry puree, vanilla extract, and a pinch of salt. Adjust consistency with heavy cream if needed.
10. Frost one layer, add the second layer on top, and frost the top and sides of the cake.

Notes

For lighter options, dairy alternatives can be used in the recipe. Store the frosted cake covered in the refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American