This homemade strawberry cake is a soft, lightly pink layer cake filled and coated with a fresh strawberry buttercream. It’s the kind of dessert that shows up at springtime parties, birthday tables, or any Sunday when you want something sweeter than a boxed mix but still straightforward to make. If you love turning fruit into vibrant desserts, this cake delivers bright strawberry flavor without tons of fuss — and if you’re serving brunch, it pairs surprisingly well with fruity breakfast bowls like this fluffy strawberry pancake bowl with creamy topping for a strawberry-forward spread.
Why you’ll love this cake
This recipe balances simple pantry ingredients with the fresh lift of pureed strawberries. You’ll get:
- An everyday cake texture (soft crumb, not dense).
- A frosting that tastes of real strawberries, not just extract.
- A dessert that’s kid-approved but elegant enough for guests.
“Light, fruity, and not-too-sweet — this cake tastes like spring in every bite.” — a regular at our test kitchen
Perfect occasions: afternoon tea, a picnic, baby showers, or when you want to use up a bowl of ripe strawberries. It’s also a friendly recipe for home bakers who want something impressive without professional equipment.
How this recipe comes together
Quick overview so you know what to expect. You’ll:
- Puree fresh strawberries to flavor both the cake batter and the buttercream.
- Cream butter and sugar, add eggs, then alternate dry ingredients with milk for a tender crumb.
- Bake two 9-inch layers, cool them completely, then assemble with a strawberry buttercream.
Total active time: about 30–40 minutes. Bake time: 25–30 minutes. Cool and assemble: another 30–60 minutes depending on chilling. Plan on at least 2 hours from start to serving so the layers cool fully and the frosting sets.
What you’ll need
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened (for the cake)
- 1 cup milk (whole or 2% recommended)
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed (about 6–8 medium berries)
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup strawberry puree (for color and flavor)
- 1 teaspoon vanilla extract
Ingredient notes and substitutions:
- Fresh strawberries give the best color and bright flavor. If strawberries are out of season, use thawed frozen strawberries—drain excess liquid and measure after pureeing.
- For extra tenderness, swap 1/4 cup of the milk for plain yogurt or buttermilk.
- If you need an egg-free version, try egg replacer products and expect slightly different texture.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment.
- Puree 1 cup fresh strawberries in a blender or with an immersion blender until smooth. Measure out 1 cup for the batter and reserve 1/4 cup for the frosting.
- In a large bowl, cream 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy (about 3–4 minutes with a hand mixer).
- Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in 1 teaspoon vanilla and the 1 cup strawberry puree.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Add the dry mixture to the wet mixture in three additions, alternating with 1 cup milk (dry, milk, dry, milk, dry). Mix just until combined — do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25–30 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool the cakes in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and cool completely before frosting.
- For the frosting: beat 1/2 cup softened butter until creamy. Gradually add 4 cups powdered sugar, alternating with the reserved 1/4 cup strawberry puree, and beat until smooth and spreadable. Add 1 teaspoon vanilla and mix. If frosting is too thin, add a little more powdered sugar; if too stiff, add a teaspoon or two of milk.
- Assemble: place one cake layer on a serving plate. Spread a thin, even layer of frosting on top. Place the second layer on top and frost the top and sides. For a neater finish, do a thin “crumb coat,” refrigerate 15–20 minutes, then finish with the final layer of frosting.
How to plate and pair
Best ways to enjoy it:
- Slice with a serrated knife and wipe the blade between cuts for clean slices.
- Garnish with halved fresh strawberries and a light dusting of powdered sugar.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
If you’re making a brunch or strawberry-themed menu, serve this cake alongside savory bites and a fruit-forward breakfast like a high-protein breakfast bowl with fluffy pancakes to keep the strawberry thread through the meal. For beverages, go with a bright sparkling lemonade, rosé, or a creamy latte.
Storage and reheating tips
- At room temperature: Keep the cake covered on a cake stand for up to 24 hours if your kitchen is cool.
- Refrigeration: Because the frosting contains butter and fresh strawberry puree, refrigerate the cake in an airtight cake carrier or wrapped loosely with plastic wrap. It will keep 3–4 days.
- Freezing: Freeze individual slices or whole layers (unfrosted) by wrapping tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the refrigerator before frosting or serving.
- Reheating: If you like warm cake, microwave an individual slice for 10–15 seconds. Don’t microwave the whole decorated cake — it will soften the frosting too much.
Food safety note: wash strawberries thoroughly and discard any that are moldy before pureeing. Because the frosting uses raw fruit, refrigeration is recommended between uses.
Pro chef tips
- Don’t overmix once you combine flour — overworking develops gluten and makes the cake tough.
- Measure flour correctly: spoon it into the measuring cup and level with a knife rather than scooping directly.
- If your strawberry puree is very watery, simmer it gently to reduce and concentrate flavor, then cool before adding to batter or frosting.
- For even layers, weigh the pans with batter to make sure they’re equal. Rotate pans halfway through baking if your oven has hot spots.
- To avoid crumb fallout on the final coat of frosting, apply a thin crumb coat, chill 15–20 minutes, then finish with a smooth top coat.
- If you want a more intense pink color, add a drop of red food coloring — but try to rely on real strawberries for flavor first.
Creative twists to try
- Lemon-strawberry: add 1 tablespoon lemon zest to the batter for a bright citrus lift.
- Chocolate-strawberry: fold 1/3 cup cocoa into the dry ingredients for a chocolate cake with strawberry frosting.
- Vegan version: use vegan butter, a plant-based milk, and an egg replacer. Expect a slightly different crumb.
- Layer up: make cupcakes with the same batter or bake in three 8-inch pans for a taller cake.
- Boozy frosting: add 1–2 tablespoons of Grand Marnier or your favorite berry liqueur to the frosting for an adult twist.
Common questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid, then puree. If the puree is watery, simmer briefly to reduce it and intensify flavor before using.
Q: Why is my cake dense?
A: Likely causes: overmixing after adding flour, too much flour (measure carefully), or using cold ingredients. Use room-temperature eggs and milk, and mix only until combined.
Q: How long does the frosting keep?
A: In the refrigerator, the strawberry buttercream will keep 3–4 days in an airtight container. For longer storage, freeze the frosting (up to 2 months) and thaw in the fridge.
Q: Can I make the cake ahead?
A: Yes. Bake the layers a day ahead, wrap tightly, and refrigerate. Assemble and frost the next day. For more extensive make-ahead brunch planning, pair with other make-ahead dishes like the previously mentioned breakfast bowls.
Q: Any tips for making the pink color more vivid?
A: Use ripe, dark strawberries and reduce the puree slightly to concentrate color. A tiny amount of red food coloring can help if desired, but fresh fruit gives the best flavor.
If you want help scaling this recipe up or converting it to cupcakes, tell me how many servings you need and I’ll calculate the quantities and bake times.
Strawberry Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened For the cake
- 1 cup milk Whole or 2% recommended
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed About 6–8 medium berries
For the frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup strawberry puree For color and flavor
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment.
- Puree 1 cup fresh strawberries in a blender or with an immersion blender until smooth. Measure out 1 cup for the batter and reserve 1/4 cup for the frosting.
- In a large bowl, cream 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy (about 3–4 minutes with a hand mixer).
- Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in 1 teaspoon vanilla and the 1 cup strawberry puree.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Add the dry mixture to the wet mixture in three additions, alternating with 1 cup milk (dry, milk, dry, milk, dry). Mix just until combined — do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25–30 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool the cakes in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and cool completely before frosting.
Frosting
- For the frosting, beat 1/2 cup softened butter until creamy.
- Gradually add 4 cups powdered sugar, alternating with the reserved 1/4 cup strawberry puree, and beat until smooth and spreadable.
- Add 1 teaspoon vanilla and mix. If frosting is too thin, add a little more powdered sugar; if too stiff, add a teaspoon or two of milk.
Assembly
- Place one cake layer on a serving plate. Spread a thin, even layer of frosting on top. Place the second layer on top and frost the top and sides.
- For a neater finish, do a thin “crumb coat,” refrigerate 15–20 minutes, then finish with the final layer of frosting.