Sweet, soft, and studded with fresh berries, this homemade strawberry cake with strawberry frosting tastes like spring in every bite. It’s the kind of cake you make when strawberries are at their peak, when you want something showstopping for birthdays, baby showers, or weekend baking therapy. If you love strawberry-forward breakfasts too, try the fluffy strawberry pancake bowl with creamy topping for a matching morning treat.
Why you’ll love this cake
This recipe balances real strawberry flavor with a tender crumb. Fresh strawberries and a bright puree are folded into both the batter and buttercream, so the fruit profile comes through without being soggy or watery. It’s also forgiving—no complicated techniques, just careful mixing and an eye on the oven.
“This cake was the star of our family picnic—light, fragrant, and not overly sweet. Even picky kids asked for seconds.” — a quick reader review
Perfect occasions:
- Birthday cakes and party centerpieces
- Afternoon tea or brunch
- A seasonal dessert when strawberries are fresh and affordable
How this recipe comes together
A quick overview so you know what to expect:
- Prepare pans and preheat the oven.
- Whisk dry ingredients separately, then cream butter and sugar until light.
- Alternate dry mix with the milk–sour cream blend for a tender crumb.
- Fold in strawberry puree and chopped fruit for texture and color.
- Bake two 9‑inch layers, cool completely, then frost with a strawberry buttercream made by beating softened butter with powdered sugar and puree.
What you’ll need
Ingredients (makes two 9-inch layers; serves about 10–12):
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (for cake)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (blend fresh strawberries until smooth)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt
Ingredient notes and substitutions:
- Cake flour gives a lighter crumb; you can make a substitute by removing 2 tablespoons per cup of all-purpose flour and replacing with 2 tablespoons cornstarch, sifted together.
- For a dairy-free version, swap butter for a high-quality vegan stick butter and use a non-dairy cream in place of sour cream; expect texture changes.
- Use ripe strawberries for the puree—frozen and thawed berries work in a pinch but may be a bit more watery; reduce any extra liquid from other sources.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment, and grease the parchment.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat 1 cup softened butter and 1 ¾ cups granulated sugar on high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- In a small bowl, combine the ½ cup milk and ½ cup sour cream.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture—begin and end with the dry ingredients. Mix just until combined; do not overmix.
- Gently fold in the ½ cup strawberry puree and 1 cup finely chopped strawberries until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking if your oven runs hot.
- Let cakes cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
Frosting assembly:
- Beat 1 cup softened butter on high speed until smooth and creamy, about 2 minutes.
- Gradually add 4 cups powdered sugar, one cup at a time, beating well after each addition. Scrape down the bowl as needed.
- Pour in ¼ cup strawberry puree and 1 teaspoon vanilla extract. Beat until combined.
- If frosting is too thick, add heavy cream 1 tablespoon at a time until you reach spreadable consistency. If too thin, add more powdered sugar.
- Add a pinch of salt and beat the frosting on high for 2 minutes to make it light and fluffy.
- Place one cooled cake layer on a serving plate, spread a generous amount of frosting, then top with the second layer. Frost the sides and top with the remaining icing. Garnish with fresh strawberries if desired.
How to plate and pair
Best ways to enjoy this cake:
- Serve slices with lightly whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with tea (Earl Grey or floral green teas) or a light sparkling wine for celebrations.
- For brunch, a thin dusting of powdered sugar and a few mint leaves make for an elegant presentation. If you’re exploring other strawberry-forward recipes, try the high-protein breakfast bowl with fluffy pancakes to keep the berry theme going.
Storage and reheating tips
- Room temperature: Store covered on the counter for up to 24 hours if your kitchen is cool.
- Refrigerator: Keep in an airtight cake carrier or covered tightly with plastic wrap for up to 3 days. The frosting contains butter, so refrigeration is recommended in warm climates.
- Freezing: Freeze unfrosted layers wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before frosting. You can also freeze a fully frosted cake (well wrapped) for up to 1 month, but texture and color of the frosting may change slightly.
- Reheating: Serve chilled or let refrigerated slices sit at room temperature for 20–30 minutes for softer texture. Do not microwave frosted slices—it can make the frosting oily.
Pro chef tips for a perfect strawberry cake
- Dry ingredients: Sift cake flour if it’s clumpy. Avoid overworking the batter after adding flour to keep the cake tender.
- Strawberry puree: Strain if you want a smoother frosting and less risk of extra moisture. If left unstrained, expect tiny seeds and a more rustic look.
- Even layers: Use a scale to divide batter precisely between pans, or eyeball it and smooth the tops with an offset spatula.
- Prevent sogginess: Fold in fruit gently and avoid chunks larger than ½ inch so they don’t sink or create wet pockets.
- Frosting color: Natural strawberry puree may dull in color; add a tiny drop of red or pink gel food coloring if you want a brighter hue.
- Stabilizing the frosting: If you need the buttercream to hold up in warm settings, add 1–2 tablespoons of powdered milk or use part shortening in place of some butter.
Creative twists
- Lemon-strawberry: Add 1 tablespoon lemon zest to the batter and 1 teaspoon lemon juice to the frosting for brightness.
- Chocolate-strawberry: Swirl thin layers of ganache between cake layers or fold ¼ cup mini chocolate chips into the batter.
- Vegan swap: Use vegan butter and coconut yogurt instead of sour cream; replace eggs with flax eggs (4 tablespoons ground flax + 12 tablespoons water, chilled).
- Mini cakes or cupcakes: This batter scales well for 24 cupcakes—bake 18–22 minutes and check with a toothpick.
- Boozy glaze: Mix 1–2 tablespoons of aged rum or strawberry liqueur into the strawberry puree for the frosting (adjust powdered sugar to maintain consistency).
Common questions
Q: Can I use frozen strawberries for this cake?
A: Yes—thaw and drain frozen berries well before chopping or pureeing. Press excess liquid out to avoid thinning the batter and frosting. For the puree, cook down briefly to concentrate flavor and reduce water content.
Q: How do I know when the cake is fully baked?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs (not batter). The tops should spring back slightly when touched. If you see wet batter, give it a few more minutes and check again.
Q: Can I make the cake layers ahead of time?
A: Absolutely. Bake and cool layers, then wrap tightly and refrigerate for up to 2 days or freeze for up to 2 months. Bring refrigerated layers to room temperature before frosting to avoid condensation under the frosting.
Q: My frosting is grainy—what went wrong?
A: Graininess usually comes from under-beaten powdered sugar or cold butter. Make sure the butter is fully softened and beat the frosting long enough to dissolve the sugar. Sifting powdered sugar can help.
Q: Is this frosting stable for outdoor events?
A: Buttercream will soften in heat. For outdoor events in warm weather, keep the cake chilled until serving and avoid direct sun. For longer displays, consider a Swiss meringue buttercream or using part shortening in the frosting to increase stability.
If you want more strawberry recipes and breakfast ideas to pair with this cake on special mornings, explore the other berry-forward dishes linked above.
Strawberry Cake
Ingredients
For the Cake
- 2.5 cups cake flour Cake flour gives a lighter crumb. Substitute with all-purpose flour blended with cornstarch.
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened For the cake.
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 0.5 cup sour cream Can be replaced with non-dairy cream for a dairy-free option.
- 1 cup fresh strawberries, finely chopped Use ripe strawberries for best flavor.
- 0.5 cup strawberry puree Blend fresh strawberries until smooth.
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream Or milk, if needed.
- a pinch of salt
Instructions
Cake Preparation
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment, and grease the parchment.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat 1 cup softened butter and 1 ¾ cups granulated sugar on high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- In a small bowl, combine the ½ cup milk and ½ cup sour cream.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture—begin and end with the dry ingredients. Mix just until combined; do not overmix.
- Gently fold in the ½ cup strawberry puree and 1 cup finely chopped strawberries until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking if your oven runs hot.
- Let cakes cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
Frosting Assembly
- Beat 1 cup softened butter on high speed until smooth and creamy, about 2 minutes.
- Gradually add 4 cups powdered sugar, one cup at a time, beating well after each addition. Scrape down the bowl as needed.
- Pour in ¼ cup strawberry puree and 1 teaspoon vanilla extract. Beat until combined.
- If frosting is too thick, add heavy cream 1 tablespoon at a time until you reach spreadable consistency. If too thin, add more powdered sugar.
- Add a pinch of salt and beat the frosting on high for 2 minutes to make it light and fluffy.
Cake Assembly
- Place one cooled cake layer on a serving plate, spread a generous amount of frosting, then top with the second layer.
- Frost the sides and top with the remaining icing. Garnish with fresh strawberries if desired.