Craving a fresh, fluffy strawberry cake that tastes like summer? 🍓 This homemade version is made with real strawberries, not artificial flavors or boxed mixes. Every bite is bursting with berry goodness, soft crumb, and a tangy cream cheese frosting that melts in your mouth.
Whether you’re baking for birthdays, baby showers, or simply celebrating strawberry season — this from-scratch strawberry cake recipe will be your new favorite dessert.
⭐ Why You’ll Love This Recipe
- 🍓 Made with fresh strawberry puree for authentic flavor
- 🎂 Soft, fluffy texture that stays moist for days
- 🌸 Naturally pink — no fake colors needed
- 🧁 Perfect for birthdays, parties, or romantic dinners
- 💕 Cream cheese frosting adds tangy, rich flavor
📖 A Little History & Appeal of Strawberry Cake
Strawberry cake dates back to the late 1800s in America, when fresh berries became widely available. The earliest versions were simple — yellow cake with strawberries and whipped cream. By the mid-1900s, boxed mixes introduced the pink cakes we know today — but most used artificial coloring and flavoring.
This modern homemade version returns to the cake’s roots — using real strawberries cooked into a reduction for intense, natural berry flavor. It captures the nostalgia of summer picnics and the joy of baking something beautiful from scratch.
🍓 Key Ingredients for the Perfect Strawberry Cake
For the Cake
- Fresh Strawberries (2 lbs / 900g) – Choose fully ripe, fragrant berries.
- Cake Flour (3 cups / 360g) – Creates a light, tender crumb.
- Granulated Sugar (2 cups / 400g) – Sweetness + structure.
- Unsalted Butter (1 cup / 2 sticks / 226g) – Room temperature (65–67°F).
- Eggs (4 large) – Room temperature for proper emulsification.
- Whole Milk (¾ cup / 180ml) – Adds richness and moisture.
- Vanilla Extract (2 tsp) – Enhances the strawberry flavor.
- Baking Powder (2½ tsp) and Baking Soda (½ tsp) – Light, airy lift.
- Salt (¾ tsp) – Balances the sweetness.
For the Strawberry Cream Cheese Frosting
- Cream Cheese (16 oz / 450g) – Full-fat and room temperature.
- Unsalted Butter (1 cup / 226g) – Room temperature for a smooth texture.
- Powdered Sugar (4–5 cups / 500–600g) – Sifted for lump-free frosting.
- Reduced Strawberry Puree (½ cup) – Intensifies natural flavor.
- Vanilla Extract (1 tsp)
- Salt (¼ tsp)
🔬 Step-by-Step: Making the Strawberry Puree
This step is what makes your cake taste fresh and fruity, not artificial.
- Clean the Berries – Rinse under cool water, pat dry.
- Hull – Remove the green tops and white core.
- Puree – Blend until smooth (you should have about 3 cups).
- Reduce – Pour puree into a saucepan, simmer over medium heat, stirring often, until it thickens to 1½ cups (about 25–30 minutes).
- Cool Completely before adding to batter or frosting.
Tip: The puree should coat the back of a spoon — that’s when the flavor is concentrated.
⚗️ Baking Science Behind the Perfect Cake
- Room Temperature Ingredients: Ensure smooth emulsion and even rise.
- Creaming Butter & Sugar: Beat 3–5 minutes until pale and fluffy — this traps air that expands in the oven for a light crumb.
- Do Not Overmix: Once flour is added, mix only until just combined to avoid a dense texture.
- Measure Flour Properly: Spoon and level method — never scoop directly.
🧁 Step-by-Step Instructions
1️⃣ Prepare
Preheat oven to 350°F (175°C). Grease and flour three 8-inch pans or line with parchment rounds.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream Butter & Sugar
Beat butter for 1 minute until creamy. Add sugar and beat 3–5 minutes until light and fluffy.
4️⃣ Add Eggs & Vanilla
Beat in eggs one at a time, then add vanilla extract.
5️⃣ Alternate Dry & Milk
With mixer on low, add ⅓ of dry ingredients, then ½ milk, repeat, ending with dry ingredients. Mix gently.
6️⃣ Fold in Strawberry Puree
Add 1 cup of reduced strawberry puree, fold gently until just incorporated. Don’t overmix.
7️⃣ Bake
Divide batter among pans. Bake 25–30 minutes or until a toothpick comes out clean.
8️⃣ Cool
Let cakes cool in pans 10 minutes, then transfer to wire racks. Cool completely before frosting.
🍰 Make the Strawberry Cream Cheese Frosting
- Beat cream cheese + butter on medium-high until smooth (2 minutes).
- Add powdered sugar gradually; beat until light and fluffy (2–3 minutes).
- Add strawberry puree, vanilla, and salt. Beat until well combined.
- Chill frosting for 15–20 minutes if too soft before decorating.
🎨 Assembly & Decoration
- Level Cakes: Trim domed tops for even stacking.
- Layer: Place first cake, spread 1 cup frosting. Repeat for second layer.
- Crumb Coat: Apply thin layer, refrigerate 20 minutes.
- Final Frosting: Smooth sides, swirl top decoratively.
- Garnish: Top with fresh strawberries, white chocolate curls, or edible flowers.
🧠 Pro Baker Tips for Best Results
- Use frozen berries when fresh aren’t available (thaw & drain first).
- Always weigh ingredients for accuracy.
- Reduce puree completely — watery puree ruins texture.
- Cool layers before frosting to prevent melting.
- Slice with a hot, dry knife for perfect presentation.
🌈 Flavor & Texture Profile
- Flavor: Sweet, real strawberry essence with slight tang.
- Texture: Moist, tender crumb with silky frosting.
- Color: Natural blush pink that deepens as it bakes.
🔄 Variations & Substitutions
- 🥥 Dairy-Free: Use coconut milk + vegan butter.
- 🍋 Lemon Strawberry Cake: Add 1 tbsp lemon zest to batter.
- 🧁 Cupcakes: Bake 18–22 minutes at 350°F.
- 🍫 Chocolate Strawberry Cake: Add ¼ cup cocoa to dry mix.
🍽️ Serving & Storage
- Room Temp: Safe for 24 hours if cool.
- Refrigerate: Up to 5 days; bring to room temperature before serving.
- Freeze: Unfrosted layers up to 2 months (wrap tightly).
⚠️ Troubleshooting Guide
Problem | Likely Cause | Fix |
---|---|---|
Cake sinks in center | Underbaked / opened oven too early | Bake full time, check doneness carefully |
Dry texture | Overbaked / too much flour | Measure accurately, don’t overmix |
Frosting too soft | Puree not fully reduced | Chill frosting or reduce puree further |
Faded pink color | Overbaking | Add 1–2 drops of natural pink coloring if desired |
🧮 Nutrition (Per Slice, 1/12 of cake)
Nutrient | Amount |
---|---|
Calories | 420 kcal |
Protein | 4 g |
Carbs | 54 g |
Fat | 21 g |
Saturated Fat | 12 g |
Sugar | 39 g |
Fiber | 1 g |
Sodium | 180 mg |
Cholesterol | 80 mg |
❓ Frequently Asked Questions
Q1. Can I use frozen strawberries?
Yes! Just thaw, drain, and reduce them as you would fresh berries.
Q2. How can I make it more pink naturally?
Use concentrated puree or add a few drops of beet juice.
Q3. Can I bake this as cupcakes or a sheet cake?
Absolutely — just adjust bake time (18–22 mins for cupcakes, 35 mins for 9×13 pan).
Q4. Why did my cake turn brown?
Overbaking or too hot an oven can dull the pink hue. Bake only until set.
🍓 Final Thoughts
This Homemade Strawberry Cake Recipe celebrates everything wonderful about baking with fresh fruit — vibrant color, pure flavor, and that nostalgic, summery feel. Reducing the strawberries and using quality ingredients turn a simple cake into something unforgettable.
Customize it with lemon zest, turn it into cupcakes, or add a white chocolate drizzle — no matter your twist, this cake will always taste like homemade happiness.
Happy Baking — and don’t forget to tag us on social media with your creations! 🍰 #SahibaaRecipe