This Strawberry Cake recipe is tender, moist and full of bright flavors. Topped and filled with the best, most decadent strawberry buttercream, this made from scratch homemade strawberry cake will become a new favorite!
If you love love desserts and cakes made with fresh summer’s berries, you are going to love my favorite Lemon Blueberry Cake with creamy and luscious mascarpone frosting.
The Best Strawberry Cake Recipe
Once again I have joined forces with some of my foodie friends to do a blog hop hosted by the fabulous Michaela from An Affair From the Heart. We call it Freaky Friday! Each of us is secretly assigned another food blogger with the mission of recreating one of their recipes to share on our own blogs.
This time, I was assigned Fresh April Flours where Lynn, formerly known as “the cake lady”, shares her love for baking with the world! On her site you can find approachable and delicious recipes like her Cookies and Cream Cookies, this super fun Rainbow Cake (it makes me happy just to look at it) and even a whole section dedicated to everything lemon and funfetti!
Besides also sharing some savory recipes on her site, one of the coolest things I’ve learned is that she started Fresh April Sprinkles a small batch, hand blended sprinkle company that perfectly compliments her sweet recipes!
As hard as it was not to pick something made with lemon – my favorite, I decided that in the spirit of summer, I would recreate her Fresh Strawberry Cake. Oh I am so glad I did!
Homemade Strawberry Cake
This light and fluffy strawberry layered cake is packed with bright flavors from actual fresh strawberries! This cake recipe doesn’t use any jello, gelatin or even jam, just fresh summer strawberries.
There is no need to get any cake mix at the store either. This fabulous layered cake is completely made from scratch but, don’t let that stop you from making it! Even if you are a beginner baker, or have no experience in the kitchen, you’ll find this recipe quite easy to make (plus, we have step by step photos to help you along).
I must admit that since I love all things pink, I took the liberty to add a little tiny bit of food coloring to the cake batter. Feel free to skip it unless of course you have a weakness for all pink things!
Strawberry Buttercream
The strawberry buttercream frosting is silky smooth and delightfully fruity. The sweet bright flavors of fresh fruit adds an extra layer of deliciousness to this easy cake. By using freeze-dried strawberries you preserve the integrity of the buttercream, the smooth texture of frosting and all the flavor of strawberries.
Strawberry Cake Ingredients
For exact amounts, please check the recipe card below.
- All-purpose flour
- Baking Powder and salt
- Unsalted Butter
- Granulated sugar
- Large Eggs
- Whole Milk
- Fresh Strawberries
- Vanilla Extract
- Food Coloring, optional (I used Americolor gel in electric pink)
Fresh Strawberry Cake Recipe Ingredients
- Freeze-dried Strawberries
- Unsalted Butter
- Powdered Sugar
- Milk or Heavy Cream
- Vanilla Extract
- Pinch of Salt
How To Make Fresh Strawberry Cake From Scratch
You can find detailed instructions on the recipe card below.
- Preheat the oven: Set the oven to 350 degrees F. Grease and flour two 8″ or 9″ round cake pans.
- Whisk Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter: Using a mixer, cream the butter, sugar, and vanilla until pale. Add the food coloring (optional), eggs and egg white one at a time, allowing each to incorporate before adding the next one.
- Combine Dry Ingredients with Butter Mixture and Milk: With the mixer on low, add the flour mixture in 2 parts, alternating with the milk.
- Add Fresh Strawberries: Gently fold in strawberries by hand.
- Bake then Cool: Divide the batter evenly between the two prepared cake pans. Bake cakes until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely on a wire rack before assembling.
How To Make Strawberry Frosting
- Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- With the mixer on low, slowly add half of the powdered sugar, the vanilla extract, the milk or cream and mix until smooth. Slowly add the remaining powdered sugar, the strawberry powder and salt. With the mixer on medium speed, mix until completely smooth, about 3 minutes. If the frosting is too stiff, add more milk. If it’s too thin, add more powdered sugar.
Assembling The Strawberry Buttercream Cake
- To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread the buttercream evenly with an offset spatula.
- Add the second layer of cake on top, cut surface down. OPTIONAL: For a sturdier cake, you can refrigerate the cake for about 10 minutes before continuing frosting. After 10 minutes, remove the cake from the refrigerator and continue. Spread the remaining frosting on the top and around the sides. Garnish with strawberries if desire. Chill for 20 minutes before serving.
Can I Make This Cake In Advanced?
Yes, both the cake and the buttercream can be made a day in advanced. Wrap the cakes tightly and keep them in the fridge or at room temperature.
The Strawberry buttercream should be stored in an airtight container in the refrigerator overnight.
Storing and Freezing
Store the cake covered in the refrigerator for up to 5 days.
Unfrosted cake layers freeze well. Wrap them tightly and place them in an airtight container to prevent freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Frosted cake can be frozen, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Tips for Strawberry Cake from Scratch
- Don’t overbeat the cake batter.
- This strawberry cake recipe uses two 8 or 9 inch cake pans.
- I added two small drops of food coloring gel to make the cake pink. You can omit the food coloring if you prefer.
- Make sure you use freeze-dried strawberries to make the buttercream frosting. Fresh or frozen strawberries can make the frosting runny and too wet.
Take a look at all of our 2021 Freaky Friday Summer Edition Recipes:
Take a look at all of our 2021 Freaky Friday Summer Edition Recipes:
- An Affair from the Heart – Simple Tiramisu
- Aunt Bee’s Recipes –Roasted Tomatillo Salsa {Salsa Verde}
- Devour Dinner – Pepperoni Bread
- Fresh April Flours – Bananas Foster Cake
- The Fresh Cooky – Old Fashioned Lemon Squares
- Hostess at Heart – Kentucky Butter Cake
- House of Nash Eats – Apple Pie Ice Cream
- Lemoine Family Kitchen – Grilled Peach Burrata Arugula Salad
- Life, Love & Good Food – Bruschetta with Tomato
- Off the Eaten Path – Fresh Garden Salsa
- Sue Bee Homemaker – Jalapeño Popper Dip with Bacon
- The Speckled Palate – Lemon Zucchini Bread
- Take Two Tapas – Bacon Wrapped Jalapeño Poppers
Homemade Strawberry Cake with Strawberry Buttercream
Ingredients
FOR THE STRAWBERRY CAKE
- 3 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter ,softened to room temperature
- 2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- Food coloring (Americolor gel in electric pink or similar) (optional)
- 3 large eggs
- 1 large egg white
- 1 cup whole milk
- 2 cups finely chopped strawberries
FOR THE STRAWBERRY BUTTERCREAM
- 1 1/2 cup freeze-dried strawberries (about 15 grams)
- 1 1/2 cup unsalted butter, softened to room temperature
- 4 to 5 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ to ⅓ cup milk or heavy cream
- Pinch of salt
Garnishes:
- Fresh Strawberries (optional)
Instructions
To Make the Strawberry Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8″ or 9″ round cake pans.
- Whisk together the flour, baking powder, and salt in a medium mixing bowl. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together on medium-high speed until smooth and pale (about 3 minutes).Scrape down the sides and the bottom of the bowl with a rubber spatula as needed. Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk and mix to combine. With the help of a spatula, gently fold in the strawberries.
- Divide batter evenly between the two prepared cake pans. Bake the cakes for about 40-44 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from the oven and place them on a wire rack. Allow the to cool completely before assembling.
FOR THE STRAWBERRY BUTTERCREAM
- With a food processor or a blender, process the freeze-dried strawberries into a fine powder. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- With the mixer on low, slowly add half of the powdered sugar, the vanilla extract, the milk or cream and mix until smooth. Slowly add the remaining powdered sugar, the strawberry powder and salt. With the mixer on medium speed, mix until completely smooth, about 3 minutes. If the frosting is too stiff, add more milk. If it’s too thin, add more powdered sugar.
ASSEMBLE THE CAKE
- To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread the buttercream evenly with an offset spatula.
- Add the second layer of cake on top, cut surface down. OPTIONAL: For a sturdier cake, you can refrigerate the cake for about 10 minutes before continuing frosting. After 10 minutes, remove the cake from the refrigerator and continue. Spread the remaining frosting on the top and around the sides. Garnish with strawberries if desire. Chill for 20 minutes before serving.
Recipe Notes
- To Make Ahead: Bake the cakes and make the frosting 1 day in advance. Cover the cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Keep the prepared frosting in an airtight container in the refrigerator until ready to use.
- Store the frosted cake covered, in the refrigerator for up to 5 days
- Freezing: Unfrosted cake layers freeze well. Wrap them tightly and place them in an airtight container to prevent freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
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