There’s something magical about the aroma of a strawberry cake baking in my oven. I discovered this recipe years ago and have perfected it through countless summer gatherings and family celebrations. The natural sweetness of fresh strawberries transforms an ordinary cake into something truly special – a dessert that captures sunshine in every bite.

When strawberry season arrives, I make this cake at least once a month. The vibrant red berries create stunning pink swirls throughout the batter, and the flavor is incomparable to anything made with artificial strawberry flavoring. This isn’t just any strawberry cake – it’s a celebration of what happens when simple, quality ingredients come together.

I love how versatile this recipe is – dress it up with elegant frosting for special occasions or serve it simply dusted with powdered sugar for an afternoon treat. The natural moisture from the strawberries keeps this cake perfectly tender for days (though it rarely lasts that long in my house). If you’ve been searching for a strawberry cake that actually tastes like real strawberries, your search ends here.

What You’ll Need: Gathering the Perfect Strawberry Cake Ingredients

I’ve spent years refining this strawberry cake recipe, and I’ve found that using the right ingredients makes all the difference. When I prepare this cake for friends and family, I’m always careful to select the freshest strawberries and measure everything precisely – it’s what transforms a good cake into an unforgettable one.

For the Strawberry Puree

• 1 cup fresh strawberries (frozen work too in a pinch)

For the Cake Batter

• 1 cup vegetable oil
• 1 cup strawberry puree
• 1 teaspoon strawberry extract (pure, not imitation if possible)
• 3 cups cake flour (measured after sifting)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• A pinch of salt (about ¼ teaspoon)
• 3 sticks (339g) unsalted butter, softened at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• ¾ cup buttermilk, room temperature

For the Strawberry Cream Cheese Frosting

• ½ cup reduced strawberry puree (cooled completely)
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, slightly chilled
• ½ teaspoon vanilla extract
• 7 cups confectioners’ sugar
• A pinch of salt to balance sweetness
• Pink food coloring gel (optional, for deeper pink color)

I always make sure my dairy ingredients are at the proper temperature before mixing – cold ingredients don’t incorporate well and can lead to a dense cake. When I’m shopping for strawberries, I look for ones that are bright red throughout with no white centers – they provide the most flavor and natural color to the cake.

My Baking Setup: Tools You’ll Need for Perfect Strawberry Cake

I remember my first attempt at baking this strawberry cake – I was fumbling around my kitchen looking for the right equipment! Now I have a systematic approach that makes the process so much easier. Here’s what I gather before I start mixing:

Three 8-inch round cake pans (I prefer light-colored aluminum ones for even baking)

Parchment paper circles to line the bottom of each pan

Cooking spray or butter for greasing the pans

A reliable blender or food processor for creating smooth strawberry puree

At least two mixing bowls – one large for the main batter and a medium one for dry ingredients

Stand mixer or hand-held electric mixer with both paddle and whisk attachments

Silicone spatula for folding and scraping down the sides (this prevents overmixing)

Digital kitchen scale for precise measurements (especially important for flour)

Measuring cups and spoons as backup

Wire cooling rack large enough for all three layers

Offset spatula for frosting application (this makes a huge difference!)

Cake turntable if you have one (not essential but makes frosting so much easier)

Creating the Perfect Strawberry Puree

The secret to my strawberry cake’s intense flavor starts right here. I’ve found that taking extra care with the puree pays off tremendously in the finished cake:

I start by hulling and quartering about 1½ pounds of fresh, ripe strawberries. If using frozen, I thaw them completely first.

I pulse them in my blender until they’re completely smooth – usually takes about 30-45 seconds.

Next, I strain the mixture through a fine-mesh sieve, gently pressing with a spoon to extract all the juice while leaving seeds behind.

I measure out exactly 1¼ cups of this strained puree into a wide saucepan.

The reduction step is crucial: I simmer over medium-low heat, stirring occasionally, until the volume reduces to exactly ½ cup (about 20-25 minutes). The color deepens and the flavor concentrates beautifully.

I let this reduced puree cool completely before using – warm puree can melt the butter in your batter and affect texture.

For long-term planning, I often make double batches of this reduced puree and freeze portions in ice cube trays, then transfer to freezer bags. Each standard ice cube is about 2 tablespoons, making it easy to thaw exactly what I need.

When I’m ready to bake, I bring the puree to room temperature and whisk it until smooth before adding to my batter.

Mixing My Strawberry Cake Batter: The Heart of the Recipe

This is where the magic happens in my kitchen! Creating the perfect strawberry cake batter took me several attempts to perfect, but now I have a foolproof method that delivers consistent results every time. The key is in the order of mixing and how you incorporate the strawberry flavor.

Preparing My Dry Ingredients First

I always begin by whisking together 3 cups of cake flour (not all-purpose – it makes a difference!) with 1 tablespoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt in a medium bowl.

I sift this mixture twice – it seems fussy, but this extra step ensures no lumps and creates the most tender crumb.

I set this aside while I prepare the remaining ingredients, giving the leavening agents time to distribute evenly throughout the flour.

Creating the Perfect Wet Mixture

In my stand mixer with the paddle attachment, I cream together the softened butter and sugar on medium-high speed for about 4-5 minutes until it’s noticeably lighter in color and fluffy in texture.

Next, I add eggs one at a time, mixing for 30 seconds between each addition. I scrape down the sides of the bowl frequently – this is critical for even incorporation!

Then I mix in my vanilla extract and strawberry extract if I’m using it.

In a separate bowl, I combine my cooled strawberry puree with the buttermilk, gently whisking until blended.

The Careful Combination

With my mixer on low speed, I add the dry ingredients and wet ingredients alternately – starting and ending with the dry mixture (typically three additions of dry and two of wet).

I’m careful not to overmix at this stage – I stop the mixer as soon as the flour disappears and finish folding gently with a spatula.

If I want an extra pop of strawberry color, I’ll add a drop or two of pink gel food coloring right at the end, folding it in until just barely combined.

The finished batter should be smooth, fragrant with strawberry essence, and have a beautiful soft pink hue that promises the delicious flavor to come.

Baking Your Strawberry Cake to Perfection

The moment I slide my cake pans into the oven is always filled with anticipation! After all the careful preparation, this is where my strawberry cake truly comes to life. I’ve learned that precise temperature and timing are absolutely crucial for achieving that perfect balance of moistness and structure.

Setting Up My Oven Properly

I always position my oven rack in the center position before turning on the oven. This ensures even heat distribution around my cake pans.

I preheat my oven to exactly 350°F (177°C) and allow at least 20 minutes for it to reach the proper temperature, even if my oven indicates it’s ready sooner.

I keep an oven thermometer inside to verify the actual temperature, as I’ve found most home ovens can be off by 5-25 degrees from what they display.

I never open the oven door during the first 20 minutes of baking – this is when the cake structure is forming, and a temperature drop can cause sinking.

Preparing My Cake Pans

I start by lightly coating my pans with butter or cooking spray, making sure to cover the sides completely.

Then I line the bottoms with parchment paper circles (I trace around the pan on parchment and cut them out).

I dust the sides with a thin layer of cake flour, tapping out any excess. This triple protection ensures my cakes will release perfectly.

Before filling, I give each pan a gentle tap on the counter to eliminate air bubbles that might cause uneven rising.

I fill each pan only about 2/3 full with batter, which gives the cake room to rise without overflowing.

Creating My Signature Strawberry Cream Cheese Frosting

This frosting is what makes my strawberry cake legendary among friends and family! The tangy cream cheese perfectly balances the sweetness, while real strawberry flavor makes it irresistible.

My Foolproof Mixing Method

I start with cream cheese that’s slightly chilled but workable – about 20 minutes out of the refrigerator. Fully room-temperature cream cheese can make frosting too soft.

I beat my softened butter alone first until it’s super creamy and pale, about 3 minutes on medium-high speed.

Next, I add the cream cheese in small chunks, beating until completely smooth with no lumps whatsoever.

I add vanilla extract and my reduced strawberry puree (making sure it’s completely cool), mixing until just incorporated.

The key to perfect texture: I add confectioners’ sugar one cup at a time on low speed, then increase to medium for 10 seconds between additions to whip in air.

Achieving My Ideal Consistency

For a frosting that pipes beautifully but spreads easily, I aim for a medium-firm consistency that holds a soft peak.

If my kitchen is warm, I refrigerate the frosting for 15-20 minutes before using, which helps it set up perfectly.

For decorative piping work, I’ll often reserve about 1/3 of the frosting and add extra sugar to stiffen it just for those elements.

I’ve found that natural color from the strawberry puree creates a beautiful pale pink, but I sometimes add just a tiny bit of pink gel coloring for a more vibrant look, especially for celebrations.

Bringing It All Together: Assembling My Perfect Strawberry Cake

This is my favorite part of the entire process – watching all the components come together into a beautiful, mouth-watering creation. I take my time with assembly because this is where presentation and flavor distribution really shine.

Creating Beautiful Cake Layers

I always start with completely cooled cake layers. If I’m in a hurry, I’ll wrap them in plastic and pop them in the freezer for 30 minutes – this makes them firmer and easier to work with.

I use a long serrated knife to level the tops of each layer, ensuring they stack evenly without wobbling. (I save these cake scraps for snacking or making cake pops later!)

I place my first layer on a cardboard cake round that’s slightly larger than the cake itself – this makes transferring much easier.

Using my offset spatula, I spread about 3/4 cup of frosting evenly across the first layer, leaving about 1/4 inch from the edge (the weight of the next layer will push it outward).

For extra strawberry goodness, I arrange a layer of thinly sliced fresh strawberries on top of the frosting, pressing them in gently.

I carefully place the second cake layer upside down (flat side up) on top of the first layer and repeat the frosting and strawberry process.

The final layer goes on top, also upside down, so the bottom of the cake (which is perfectly flat) becomes the top surface of my finished cake.

My Frosting Technique

I always start with a crumb coat – a thin layer of frosting all over the cake that seals in any loose crumbs. I chill this for 20 minutes until it sets.

Then I apply the final coat of frosting, working from the top down and around the sides, using my offset spatula to create smooth surfaces.

For a professional finish, I hold my bench scraper vertically against the side of the cake while slowly rotating my cake stand to create perfectly smooth sides.

I finish by decorating the top with fresh whole strawberries, sliced in half with the stems left on for a beautiful presentation.

Sometimes I’ll add a border of piped frosting rosettes around the top edge, placing a half strawberry on alternate rosettes for an elegant touch.

Storing and Serving My Strawberry Cake

This cake is always a hit, but occasionally we don’t finish it all in one sitting. I’ve learned the best ways to keep it fresh and delicious for days:

Perfect Storage Methods

Because of the cream cheese frosting, I always refrigerate my strawberry cake in an airtight container or loosely covered with plastic wrap (once the frosting has set).

For the best flavor and texture, I take the cake out of the refrigerator 30-45 minutes before serving – cold cake doesn’t showcase the strawberry flavor as well as room temperature cake.

If I’m planning ahead, I sometimes freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to a month. This way, I can assemble a fresh cake quickly when needed.

Leftover slices can be individually wrapped and frozen for up to two months – perfect for sudden dessert cravings!

When serving, I like to add a small dollop of lightly sweetened whipped cream and a fresh strawberry fan as a garnish on each plate.

I’ve found that this strawberry cake actually tastes even better on the second day, as the flavors have time to meld together beautifully. The natural moisture from the strawberries keeps it tender for days, making it perfect for preparing ahead for special occasions. Whether for birthdays, summer gatherings, or just because, this cake never fails to bring smiles to everyone who tries it!

Sweet Perfection: Mastering Your Homemade Strawberry Cake

After years of baking strawberry cakes, I’ve come to appreciate how this dessert perfectly balances simplicity and elegance. The journey from selecting ripe, juicy strawberries to admiring the finished layered masterpiece is deeply satisfying, and the results are consistently worth the effort.

What makes this strawberry cake special is its authentic flavor. By using real strawberry puree rather than artificial flavoring, you’re creating a dessert that captures the essence of summer in every bite. The natural pink hue and concentrated berry flavor simply can’t be replicated with shortcuts.

I’ve found that homemade strawberry cake has become my signature dessert for celebrations. Friends and family now request it for birthdays and gatherings, knowing they’ll experience something far superior to store-bought alternatives. The combination of tender, moist cake layers with tangy cream cheese frosting creates a perfect balance that appeals to everyone from sophisticated palates to picky children.

Whether you’re a seasoned baker or trying your hand at cake-making for the first time, this strawberry cake recipe rewards your effort with stunning results. The techniques you’ll learn—from properly reducing fruit puree to creating smooth, stable frosting—will serve you well in countless other baking adventures.

So gather your ingredients, preheat your oven, and prepare to create a dessert that celebrates the simple joy of fresh strawberries transformed into something truly extraordinary. Your homemade strawberry cake isn’t just a dessert—it’s an experience to be shared and savored, one delicious slice at a time.