Homemade Strawberry Cake Recipe

I perfected a Strawberry Cake Recipe Cream Cheese Frosting that hides an unexpected pantry swap and reveals a simple trick you won’t see coming.

I love wild contradictions in cakes, and this Homemade Strawberry Cake is one of them. I wanted bright, not cloying, and found a way to make real strawberry flavor sing without everything tasting like candy.

I use fresh strawberries and a splash of vanilla extract to keep the crumb interesting, and sometimes it surprises me how small changes make it feel new. If you like Cake Recipes With Strawberries give this a shot; the crumb is tender, the flavor pulls you in, and you will slice it again.

I burnt one batch once, and thats why this version works.

Ingredients

• All purpose flour: Gives structure and carbs, some fiber, makes cake soft if not overmixed.
• Unsalted butter: Adds richness, fat and flavor, keeps crumbs tender, dont overdo it.
• Granulated sugar: Sweetens and browns, adds moisture and structure but high in simple carbs.
• Fresh strawberries: Fruity sweetness, vitamin C, natural acidity brightens flavor, adds moisture and color.
• Eggs: Provide protein, bind ingredients, trap air for rise, add richness and color to crumb.
• Buttermilk: Tangy, adds acidity for tender crumb, reacts with baking soda, keeps cake moist.
• Vegetable oil: Neutral fat that boosts moistness, keeps cake soft longer and helps texture.
• Powdered sugar: For frosting it dissolves smooth, sweetens quickly, mostly simple carbs and calories.

Ingredient Quantities

• 2 1/2 cups (312g) all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (225g) fresh strawberries, pureed (about 8 oz), they might be a bit different size tho
• 1/2 cup (120ml) buttermilk, room temperature
• 1/4 cup (60ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (226g) unsalted butter, softened for the frosting
• 4 cups (480g) powdered sugar, sifted
• 1/2 cup (120g) fresh strawberry puree for the frosting, strained if you want less seeds
• 2 to 3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract (for the frosting)
• Pinch of salt
• 1 cup fresh strawberries, sliced for garnish

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round cake pans with parchment, or use 9 inch pans and watch the time. Measure flour by spooning into the cup and leveling so you dont end up with a dry cake.

2. Whisk together 2 1/2 cups (312g) all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl and set aside.

3. In a stand mixer or with a hand mixer beat 1 cup (226g) softened unsalted butter and 1 3/4 cups (350g) granulated sugar until pale and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time, beating well after each addition, then stir in 2 teaspoons vanilla extract.

4. Combine wet extras: fold in 1 cup (225g) fresh strawberry puree, 1/2 cup (120ml) room temperature buttermilk and 1/4 cup (60ml) vegetable oil. Then add the dry mixture in 3 additions, alternating with the wet so you start and end with dry. Mix just until combined, scrape the bowl, dont overmix.

5. Divide batter evenly between prepared pans, smooth tops and tap to remove big air bubbles. Bake at 350°F for about 25 to 30 minutes for 8 inch pans (22 to 28 for 9 inch) or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn onto a wire rack to cool completely.

6. For the frosting beat 1 cup (226g) softened unsalted butter until really creamy. Gradually add 4 cups (480g) sifted powdered sugar on low, then add 1/2 cup (120g) fresh strawberry puree (strain it if you want fewer seeds), 1 teaspoon vanilla extract, a pinch of salt and 2 to 3 tablespoons heavy cream or milk to reach a spreadable consistency. Taste and adjust sugar or cream, beat on medium-high for a few minutes so its light and fluffy.

7. If the cake tops are domed level them with a serrated knife. Place one layer on your board, spread a thick even layer of frosting, scatter some of the sliced fresh strawberries, then set the second layer on top. Do a thin crumb coat all around and chill 10 to 15 minutes so crumbs set.

8. Finish with a final coat of frosting, smooth with an offset spatula or bench scraper, and arrange the remaining 1 cup fresh sliced strawberries on top for garnish. If the frosting seems too soft chill briefly, if too stiff add a teaspoon of cream at a time.

9. Chill the cake 20 to 30 minutes to set the frosting, then let it sit at room temperature 20 minutes before serving for best flavor and texture. Cake keeps covered in the fridge 2 to 3 days, bring to room temp before eating.

10. Tips: use room temperature eggs, butter and buttermilk so the batter emulsifies better, dont overmeasure flour, puree strawberry amount can vary with berry size so taste for sweetness and adjust powdered sugar in frosting if your berries are extra tart.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 8-inch round cake pans (or 9-inch), parchment paper and nonstick spray
3. Stand mixer or hand mixer with paddle/beater attachment
4. Digital kitchen scale plus measuring cups and spoons (spoon and level flour)
5. Large and medium mixing bowls and a whisk
6. Rubber spatula for folding and scraping the bowl
7. Offset spatula and bench scraper for frosting and smoothing the sides
8. Serrated knife or cake leveler and a cake board or serving plate
9. Wire cooling rack, toothpick for doneness check, and a fine mesh strainer for seed-free strawberry puree

FAQ

Homemade Strawberry Cake Recipe Substitutions and Variations

• All purpose flour: swap for cake flour (use the same weight, 312g, for a softer more tender crumb). Or make a quick cake flour at home by removing 2 tablespoons of AP flour per cup and replacing with 2 tablespoons cornstarch, then sift a few times, it really helps.
• Buttermilk: no buttermilk? mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes till it slightly thickens. Plain yogurt thinned with a bit of milk works too, use about the same volume.
• Eggs: replace each egg with 1 tablespoon ground flaxseed plus 3 tablespoons water, let it gel for 5 minutes. Or use 1/4 cup unsweetened applesauce per egg if you want extra moistness, but the cake will be a bit denser.
• Unsalted butter for the frosting: swap with vegetable shortening 1:1 for a firmer less melty frosting, or use half butter half cream cheese (by weight) for a tangier, creamier finish, just chill before piping so it holds shape.

Pro Tips

1. Measure flour by weight or spoon it into the cup and level it, dont pack it down, even a little extra flour makes the cake dry and dense.
2. Taste your strawberry puree before you add it, berries vary a lot; if its on the tart side add a tablespoon or two more sugar to the batter or a touch more powdered sugar in the frosting.
3. Add the eggs one at a time and scrape the bowl between additions so everything emulsifies evenly, overmixing after the dry goes in will make the crumb chewy.
4. For a smooth seed free frosting strain the puree and chill the bowl and beaters a bit if your kitchen is warm, if frosting gets too soft chill 10 to 15 minutes, if it gets too firm add a teaspoon of cream at a time and rebeat until you like the texture.