Fresh Strawberry Cake Recipe

This Fresh Strawberry Cake is a light, moist, and flavorful dessert made with real strawberries in both the cake and the frosting. It’s a delightful treat that bursts with natural berry flavor and is perfect for spring and summer occasions.

Why You’ll Love This Recipe

• Made with real strawberries for authentic flavor
• Moist and tender cake with no artificial colors or flavors
• Topped with creamy, strawberry-infused buttercream frosting
• Perfect for birthdays, picnics, or brunches
• Can be made ahead and freezes well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract
• Fresh strawberries, pureed and strained

For the Strawberry Buttercream:

• Unsalted butter, softened
• Powdered sugar
• Freeze-dried strawberries, finely ground
• Heavy cream or milk
• Vanilla extract
• Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
4. Add eggs and flavorings: Beat in the eggs one at a time, then add vanilla extract and sour cream.
5. Add strawberries: Mix in the strawberry puree.
6. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Bake: Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
8. Make frosting: Beat butter until creamy. Add powdered sugar, ground freeze-dried strawberries, vanilla, cream, and salt. Beat until smooth and fluffy.
9. Assemble the cake: Place one layer on a plate, spread frosting on top, add the second layer, and frost the entire cake. Decorate with fresh strawberries if desired.

Servings and timing

• Servings: 12
• Prep Time: 25 minutes
• Cook Time: 25–30 minutes
• Total Time: Approximately 1 hour

Variations

• Cupcakes: Bake in cupcake liners for about 18–20 minutes.
• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Vegan: Substitute eggs with flax eggs, butter with vegan butter, and sour cream with plant-based yogurt.
• Lemon Twist: Add lemon zest to the batter and frosting for a citrus note.
• Strawberry Cream Cheese Frosting: Replace buttercream with cream cheese frosting for a tangier flavor.

Storage/Reheating

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
• Freezing: Freeze unfrosted layers for up to 2 months. Wrap tightly in plastic wrap and foil.
• Reheating: Not typically reheated, but allow refrigerated slices to come to room temp before serving.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain them thoroughly before pureeing to avoid excess moisture.

How do I make the cake pink naturally?

The strawberry puree and freeze-dried strawberry powder naturally tint the cake and frosting.

Can I use strawberry jam instead of fresh puree?

You can substitute with a reduced-sugar jam but the flavor and texture will be slightly different.

What type of strawberries work best?

Use fresh, ripe, and sweet strawberries for the best flavor.

Can I make this into a sheet cake?

Yes, bake in a 9×13 inch pan and increase the bake time to 30–35 minutes.

How can I thicken runny frosting?

Add more powdered sugar or a tablespoon of cornstarch at a time until it thickens.

Is this recipe suitable for stacking multiple layers?

Yes, it has a stable crumb, but chill the layers before stacking for better stability.

Can I add chopped strawberries to the batter?

You can, but lightly toss them in flour first to prevent sinking.

How long does the frosting last in the fridge?

Up to 1 week in an airtight container. Re-whip before using.

Can I make the cake without a stand mixer?

Yes, a hand mixer works just fine, though it might take a bit longer to cream the butter and sugar.

Conclusion

Fresh Strawberry Cake is the ultimate dessert to highlight one of summer’s best fruits. With a tender crumb and vibrant strawberry flavor throughout, it’s sure to impress at any gathering. Simple, satisfying, and bursting with berry goodness, this cake will quickly become a seasonal favorite.

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