Homemade Strawberry Cake with Strawberry Frosting

Bright, tender, and packed with fresh strawberry flavor, this homemade strawberry cake with strawberry frosting is the kind of dessert that makes any day feel like a little celebration. The crumb is soft and buttery with pockets of chopped strawberries throughout, while the frosting is smooth, fluffy, and naturally pink from real strawberry puree. It’s surprisingly straightforward to make — the batter comes together in one bowl and the frosting is a simple whipped buttercream — which makes it perfect for birthdays, spring gatherings, or a weekend baking project. If you enjoy strawberry-forward breakfasts as much as desserts, you might also like my strawberry pancake bowl twist for morning treats: Fluffy Strawberry Pancake Bowl with Creamy Topping.

Why You’ll Love This Homemade Strawberry Cake with Strawberry Frosting

• Pure strawberry flavor: both the batter and the frosting include real strawberry puree for authentic taste.
• Light, buttery cake crumb that isn’t overly dense thanks to sour cream and alternating wet/dry mixing.
• Versatile: perfect for birthdays, potlucks, afternoon tea, or a simple family dessert.
• Beginner-friendly: no fancy techniques or special equipment required — just a mixer and two 9-inch pans.
• Visually impressive: a naturally pink frosting and fresh strawberry garnish make it look bakery-made.
• Make-ahead friendly: layers can be baked ahead and frosted the next day.
• Crowd-pleaser texture: moist cake with a creamy, fluffy frosting that slices cleanly.
• Customizable portions: baked in two 9-inch rounds but easily scaled if needed.

What Is Homemade Strawberry Cake with Strawberry Frosting?

This is a two-layer, round layer cake where strawberry flavor is present both in the cake base and the buttercream-style frosting. The cake has a soft, tender crumb thanks to the use of cake flour and the addition of sour cream, which keeps it moist. Fresh strawberries are folded into the batter along with strawberry puree, giving bright bursts of fruit inside each slice.

The cooking method is standard oven baking in 9-inch round cake pans, followed by assembly and spreading of a strawberry-infused buttercream. People typically serve this at celebrations, afternoon desserts, or anytime you want a fresh-fruit cake that feels a little elegant but remains comfortingly homey. The overall vibe is bright, summery, and nostalgic — a grown-up strawberry shortcake in a layered, frosted form.

Ingredients for Homemade Strawberry Cake with Strawberry Frosting

For the Cake

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 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)

For the Strawberry 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

For Serving (optional)

• Fresh strawberries for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

• Milk: Whole milk is called for to keep the cake tender. For a lighter version, 2% can be used, but whole milk gives the best moistness.
• Sour cream: Adds tang and moisture. Plain Greek yogurt (full-fat) may be substituted 1:1 for a slightly tangier but still moist cake.
• Cake flour: Gives a soft crumb. If you don’t have cake flour, use all-purpose flour minus 2 tablespoons per cup (sifted) for a close swap, but expect a slightly firmer crumb.
• Butter: Unsalted is specified so you control the salt level. If only salted butter is available, omit the added pinch of salt in the frosting and reduce any other salt.
• Strawberry puree: Use fresh strawberries blended until smooth. If fresh strawberries aren’t available, use thawed, well-drained frozen strawberries, but expect a slightly darker color and a bit more moisture.
• Powdered sugar: For the frosting, sift if lumpy to ensure a silky finish.
• Heavy cream vs. milk in frosting: Heavy cream makes a richer, fluffier frosting; milk is fine in a pinch but may yield a slightly less stable buttercream.

Step-by-Step Instructions

Step 1 – Prep and dry ingredients

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the 2 ½ cups cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.

Visual cue: The dry mix should be uniformly blended, free of clumps, and slightly airy.

Step 2 – Cream butter and sugar; add eggs

1. In a large mixing bowl, beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar on high speed until light and fluffy, about 3 minutes.
2. Add the 4 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.

Pro cue: Scrape the bowl between additions to ensure even mixing and to prevent overworking the batter.

Visual cue: The mixture should look pale and slightly fluffy after the eggs are incorporated.

Step 3 – Combine wet and dry

1. In a small bowl, combine ½ cup whole milk and ½ cup sour cream.
2. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.

Pro cue: Don’t overmix once the flour is added — stop when you no longer see streaks of flour to keep the cake tender.

Visual cue: Batter will be thick but pourable and smooth.

Step 4 – Add strawberries and bake

1. Gently fold in ½ cup strawberry puree and 1 cup finely chopped fresh strawberries until evenly distributed.
2. 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.
3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Visual cue: Tops will be lightly golden and spring back slightly. The internal crumb should be moist and studded with pink flecks from puree and chopped fruit.

Step 5 – Make the strawberry frosting

1. To make the frosting, beat 1 cup softened butter on high speed until smooth and creamy, about 2 minutes.
2. Gradually add 4 cups powdered sugar, one cup at a time, beating well after each addition.
3. Pour in ¼ cup strawberry puree and 1 teaspoon vanilla extract and beat until fully combined.
4. If the frosting is too thick, add heavy cream (start with 1 tablespoon at a time) until desired consistency is reached. If it’s too thin, add more powdered sugar.
5. Add a pinch of salt and beat the frosting on high for 2 minutes to make it fluffy.

Pro cue: For a perfectly smooth finish, chill the frosting for 10–15 minutes if it becomes too soft while you prepare the cake layers.

Visual cue: The frosting should be a light pink, creamy, and spreadable but not runny.

Step 6 – Assemble and finish

1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
2. Place the second cake layer on top and frost the entire cake with the remaining icing.
3. Garnish with fresh strawberries if desired. Slice and serve immediately or store in the refrigerator for up to 3 days.

Visual cue: Clean, even layers with a smooth, fluffy frosting and a fresh strawberry crown if you choose to garnish.

Pro Tips for Success

• Room temperature ingredients: Ensure butter, eggs, and dairy are at room temperature for proper emulsification and an even crumb.
• Measure flour correctly: Spoon and level cake flour instead of scooping directly from the bag to avoid a dense cake.
• Don’t overmix: Overworking the batter after adding flour develops gluten and leads to toughness.
• Even layers: Use a kitchen scale or eyeball for equal batter distribution between pans to ensure even layers.
• Cool completely: Frost only when the cakes are fully cooled to prevent melting the frosting.
• Texture control for frosting: If frosting seems too sweet or heavy, a small pinch of salt cuts sweetness and enhances strawberry flavor.
• Test doneness: Use a toothpick in the center; moist crumbs are okay, but raw batter is not.
• Fresh strawberries: For best color and flavor in the frosting and cake, use ripe, fragrant strawberries.

Flavor Variations (OPTIONAL)

• Lemon-strawberry: Add 1 teaspoon lemon zest to the batter and 1/2 teaspoon to the frosting for a bright citrus lift.
• Lighter frosting option: Replace half the butter in the frosting with full-fat cream cheese for a tangy, less-sweet finish (optional swap; keeps strawberry influence).
• Extra-strawberry layers: Fold in an additional 1/4 cup chopped strawberries to the batter for more fruit pockets (optional).
• Mini layer cakes: Divide batter into three 6-inch pans for a taller, party-style cake (baking time will vary).
• Swirled filling: Spread a thin layer of extra strawberry puree on top of the bottom layer before frosting for an extra punch of fresh fruit (optional).

Serving Suggestions

• Serve with a dollop of whipped cream and extra sliced strawberries on the side for a lighter plate.
• Pair slices with simple vanilla ice cream for a classic dessert duo.
• For brunch, serve small slices alongside fresh fruit salad and coffee.
• Turn it into a dessert course for a dinner party — garnish with mint and thin strawberry slices for an elegant finish.
• For a kid-friendly party, top with sprinkles or chocolate shavings for added fun.
• To balance sweetness, present small slices with a bitter espresso or unsweetened tea.

In case you want a hearty breakfast pairing, this cake goes unexpectedly well with a protein-rich morning bowl — try pairing it thoughtfully with a High Protein Breakfast Bowl with Fluffy Pancakes for a special brunch spread.

Make-Ahead, Storage & Reheating

• Make-ahead: The cake layers can be baked and cooled, then wrapped tightly in plastic wrap and stored at room temperature for up to 24 hours or refrigerated for up to 48 hours before frosting.
• Assembled cake: Store in the refrigerator, covered, for up to 3 days. Bring to room temperature for about 30–45 minutes before serving for best texture and flavor.
• Reheating: This cake is best served at room temperature; avoid microwaving slices as frosting may melt and the cake can become soggy. If you prefer warm cake, warm a slice in a 300°F oven for 5–8 minutes, uncovered, keeping an eye so the frosting doesn’t soften too much.
• Texture changes: The frosting will firm up in the fridge; allow time to soften before slicing for clean cuts.

Storage and Freezing Instructions

• Freezing cake layers: You can freeze unfilled layers. Wrap each cooled layer tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months.
• Thawing: Thaw in the refrigerator overnight, then bring to room temperature before frosting and assembling.
• Frosted cake: Freezing a fully frosted cake is possible but not ideal because the texture of buttercream can change and fresh strawberries used for garnish may not freeze well. If you must freeze a frosted cake, flash-freeze uncovered for an hour, then wrap tightly and freeze up to 1 month. Thaw in the refrigerator overnight to reduce condensation on the frosting.
• If freezing isn’t recommended: Because this recipe uses fresh strawberry puree and chopped fruit, the texture of the fruit can break down after freezing. For best texture and flavor, freeze unfilled layers and add frosting and fresh fruit after thawing.

Nutrition Facts (Per Serving)

| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 670 kcal | 5 g | 92 g | 35 g | 2 g | 260 mg |

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

FAQ About Homemade Strawberry Cake with Strawberry Frosting

Q: My cake sank in the middle — what happened?
A: Most likely the oven temperature was too low or you opened the oven door too early. Also ensure baking powder is fresh and measured correctly.

Q: The frosting is runny — how do I fix it?
A: Chill the frosting briefly to firm it up, or add powdered sugar 1/4 cup at a time until you reach a spreadable consistency. Alternatively, add a tablespoon of heavy cream to loosen it slightly if it’s too stiff.

Q: Can I use frozen strawberries instead of fresh?
A: Yes, thaw and drain frozen strawberries well before using. Excess liquid can thin the batter or frosting.

Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs, but not wet batter. The top should spring back slightly when touched.

Q: Can I make this into cupcakes?
A: Yes — line muffin tins and fill about two-thirds full. Bake for 16–20 minutes, but watch closely as bake time varies.

Q: How long will the frosted cake keep at room temperature?
A: Because the frosting contains butter and strawberry puree, store the assembled cake in the refrigerator and bring to room temperature before serving. At room temp uncovered, it’s best enjoyed within a few hours.

Notes

• For a neat finish, use an offset spatula and a bench scraper to smooth the sides after chilling the crumb-coated cake for 15 minutes.
• Small flavor upgrade: fold a teaspoon of vanilla bean paste into the frosting for deeper vanilla aroma.
• Presentation tip: slice strawberries thinly and fan them on top for an attractive garnish.
• If your strawberries are particularly juicy, pat them dry before chopping to avoid adding extra moisture to the batter.
• For cleaner slices, chill the cake for 30 minutes before cutting and wipe your knife between slices for neat edges.

Homemade Strawberry Cake with Strawberry Frosting

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Celebration, Dessert

Cuisine American, Baked Goods

Servings 12 pieces

Calories 670 kcal

Ingredients

  

For the Cake

• 2.5 cups cake flour Sifted if using all-purpose flour.
• 2.5 teaspoons baking powder Ensure freshness for best results.
• 0.5 teaspoon salt Use unsalted butter and adjust if needed.
• 1 cup unsalted butter, softened Ensure it is at room temperature.
• 1.75 cups granulated sugar
• 4 large eggs At room temperature.
• 2 teaspoons vanilla extract
• 0.5 cup whole milk Can be substituted with 2% milk.
• 0.5 cup sour cream Plain Greek yogurt can be used as a substitute.
• 1 cup fresh strawberries, finely chopped For best flavor, use ripe strawberries.
• 0.5 cup strawberry puree Blend fresh strawberries until smooth.

For the Strawberry Frosting

• 1 cup unsalted butter, softened At room temperature.
• 4 cups powdered sugar Sifted if lumpy.
• 0.25 cup strawberry puree
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream Can substitute with milk if needed.
• 1 pinch salt

For Serving (optional)

• Fresh strawberries for garnish Adds a nice touch for presentation.

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Batter Assembly

• In a large mixing bowl, beat the softened butter and 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 the vanilla extract.
• In a small bowl, combine the milk and sour cream. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, mixing just until combined.
• Gently fold in the strawberry puree and chopped strawberries until evenly distributed.

Baking

• 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.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Frosting

• Beat the softened butter on high speed until smooth and creamy, about 2 minutes.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Pour in the strawberry puree and vanilla extract, then beat until fully combined. Adjust the frosting consistency as needed with cream or powdered sugar.

Assembly

• Place one cake layer on a serving plate and spread a generous amount of frosting on top.
• Place the second cake layer on top and frost the entire cake with the remaining frosting. Garnish with fresh strawberries if desired.
• Slice and serve immediately or store in the refrigerator for up to 3 days.

Notes

For best flavor and texture, ensure all ingredients are at room temperature before starting. Use ripe strawberries for the best results during preparation.

Keyword Baking, Frosting, homemade dessert, Layer Cake, Strawberry Cake