If ever there was a dessert that captures the pure joy of spring and summer in every bite, it’s this Strawberry Cake Recipe. Light, fluffy, and bursting with natural strawberry flavor (plus a pop of pretty pink color!), it’s the cake you’ll crave for birthdays, brunches, or simply because strawberries are finally at their sweetest. This recipe celebrates the humble strawberry by folding it into both the batter and the topping, delivering a homemade cake that’s undeniably moist, tender, and rich with fruity aroma. Honestly, it’s almost impossible to have just one slice — and who would want to?
Ingredients You’ll Need
The magic of this Strawberry Cake Recipe starts with a lineup of simple, reliable ingredients that come together to create something truly special. Each one earns its place, ensuring your cake is flavorful, moist, and beautifully colored every single time.
- All-purpose flour: Forms the backbone of the cake, giving it structure and a tender crumb when measured correctly.
- Baking powder and baking soda: Work together to create that lovely, light lift we crave in homemade cakes.
- Salt: Heightens the flavors and balances out the sweetness for a well-rounded bite.
- Unsalted butter (softened): Gives the cake a rich, creamy texture while letting the strawberry flavor shine.
- Granulated sugar: Adds sweetness and helps create a soft, moist crumb.
- Large eggs: Bind the ingredients and provide a lift, ensuring the cake isn’t dense.
- Sour cream: Makes the crumb tender and adds a delightful tang that deepens flavor.
- Whole milk: Moistens the batter and lends a subtle richness.
- Vanilla extract: Warms up the cake’s flavor with its classic aromatic sweetness.
- Strawberry puree (from fresh or frozen strawberries): Delivers bold, natural strawberry flavor and lovely color throughout the cake.
- Finely chopped strawberries: Speckle the cake with juicy bursts of fresh berry in every bite.
- Pink or red food coloring (optional): Adds an extra pop of color, making the cake impossible to resist — especially for celebrations!
How to Make Strawberry Cake Recipe
Step 1: Prep Your Pans and Preheat
Get started by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for extra insurance. This keeps your Strawberry Cake Recipe from sticking and makes removing those beautiful layers a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. A quick sift helps make sure your cake turns out light and airy, and prevents any lumps from sneaking into the batter.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns pale and fluffy. This can take a few minutes, but it’s key — whipping in that air helps your Strawberry Cake Recipe rise perfectly in the oven.
Step 4: Add Eggs and Dairy
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the sour cream, whole milk, vanilla extract, and the strawberry puree until the mixture is smooth and streak-free. You’re creating layers of flavor and richness that pay off in every bite.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Be careful not to overmix, or you’ll lose that light, tender crumb we’re after!
Step 6: Add Strawberries and Color
Fold in your finely chopped fresh strawberries and, if you like, a few drops of pink or red food coloring to enhance that classic Strawberry Cake Recipe look. The batter should look like a bowl of springtime — seriously irresistible already.
Step 7: Bake
Divide the batter evenly between your prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the tops are softly springy to the touch. Let the cakes cool in their pans for 10 minutes before turning them onto wire racks to cool completely. This waiting is the hardest part!
How to Serve Strawberry Cake Recipe
Garnishes
For a truly stunning presentation, top your Strawberry Cake Recipe with swirls of cream cheese frosting, billowy whipped cream, or a homemade strawberry buttercream. Garnish with fresh strawberry slices, edible flowers, or even a dusting of powdered sugar for that bakery-window “wow” factor.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a bowl of macerated berries, or a spoonful of lightly sweetened crème fraîche. Add a few glasses of chilled lemonade or iced tea to round out the celebration — it’s the ideal summer dessert spread.
Creative Ways to Present
Try turning the Strawberry Cake Recipe into adorable cupcakes for parties, or stack your cake layers with extra strawberries and whipped cream for a delicious “naked cake” look. Cut slices into fun shapes using cookie cutters for kids, or layer pieces with fresh fruit in glass jars for a creative picnic parfait.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the cake in plastic wrap or place slices in an airtight container. Strawberry Cake Recipe stays moist and flavorful at room temperature for up to 2 days, or in the refrigerator for 4 to 5 days.
Freezing
To freeze the cake, let the layers cool completely, then wrap tightly in plastic and foil. The unfrosted layers can be frozen for up to one month. When ready to use, thaw at room temperature before assembling and frosting for best texture and taste.
Reheating
If you want to enjoy your Strawberry Cake Recipe slightly warm (so dreamy with ice cream!), pop a slice into the microwave for about 10–15 seconds. Just be careful not to overheat or the cake may dry out — better a little cool than too hot.
FAQs
What kind of strawberries are best for this Strawberry Cake Recipe?
Ripe, sweet strawberries are always best! If you’re using out-of-season fruit, adding a touch of sugar can help boost their flavor. Frozen strawberries work too — just thaw and drain them before pureeing and chopping.
Can I make this cake gluten-free?
Absolutely! Simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The results are still deliciously moist and flavorful, though the crumb may be just a touch different from traditional flour.
Is food coloring necessary for the Strawberry Cake Recipe?
No, it’s completely optional. The strawberry puree adds a natural pink hue, but if you want that classic, vivid pink color, a drop or two of food coloring will do the trick without impacting flavor.
What frosting pairs best with this cake?
Cream cheese frosting is a popular favorite thanks to its tangy richness, but strawberry buttercream, vanilla buttercream, or even freshly whipped cream all make wonderful (and, honestly, irresistible) choices.
Can I bake this as a sheet cake or as cupcakes?
Yes! The Strawberry Cake Recipe adapts beautifully to different shapes. Pour the batter into a 9×13-inch pan for a sheet cake and adjust baking time (start checking at 25 minutes), or make 18–24 cupcakes and bake for 18–22 minutes.
Final Thoughts
I can’t help but smile each time I bake this Strawberry Cake Recipe — it’s one of those special treats that manages to bring everyone to the table, forks in hand. If you’re craving a cake that’s vibrant, fruity, and genuinely made from scratch, give this recipe a try and let yourself fall in love, one sweet slice at a time.
Print
Strawberry Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this homemade Strawberry Cake. Moist, tender cake layers bursting with fresh strawberry essence, perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 cup strawberry puree (from fresh or frozen strawberries)
- 1 cup finely chopped strawberries
- Pink or red food coloring (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar. Add eggs one at a time, then mix in sour cream, milk, vanilla extract, and strawberry puree.
- Combine Mixtures: Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chopped strawberries and food coloring.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Use ripe, sweet strawberries for best flavor.
- Frost with cream cheese frosting, whipped cream, or strawberry buttercream.
- Cake layers can be baked ahead and frozen for up to one month.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
