Name: Easy Strawberry Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh strawberries, pureed

Jump to Recipe

Okay, grab a cup of coffee and pull up a chair! Let’s chat about one of my all-time favorite desserts: strawberry cake. This isn’t just any strawberry cake recipe; it’s the one that brings back a flood of memories every time I bake it. I remember when my daughter, Lily, was little. She was obsessed with anything pink, and naturally, strawberry cake became her birthday request every single year.

I tried so many different versions before landing on this one, and let me tell you, the journey was filled with some epic baking fails! There was the time I forgot the baking powder (a flat, dense disaster!), and the time I added way too much strawberry flavoring (artificial strawberry overload!). But through it all, I learned so much, and now, I’m so excited to share this perfected version of strawberry cake with you.

This strawberry cake is moist, fluffy, and bursting with real strawberry flavor. It’s not overly sweet, which I love, and the hint of tanginess from the buttermilk really balances everything out. I think what I love most is how easy it is to customize! You can use fresh or frozen strawberries, and the frosting options are endless. Sometimes I go for a classic vanilla buttercream, but other times I’ll whip up a strawberry cream cheese frosting. Seriously, the possibilities are endless.

This strawberry cake has become a staple in our house for birthdays, holidays, or honestly, just because we feel like having a little bit of joy with our dessert! And you know what the best part is? It’s so easy to make that even on a busy weeknight, I can whip up a batch and still have time to relax with my family. Trust me, your family is going to adore this strawberry cake as much as mine does!

Ingredients

Here’s what you’ll need to make this delicious strawberry cake. Don’t worry, most of these are pantry staples, and the strawberries are easy to find at any grocery store. I’ve added a few personal tips so you can learn from my experiences in the kitchen!

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2 ½ cups all-purpose flour: I always use unbleached flour for the best texture.
1 ½ cups granulated sugar: You can also use caster sugar if you prefer a finer crumb.
3 teaspoons baking powder: Make sure your baking powder is fresh! It makes a huge difference in how light and fluffy the strawberry cake will be.

½ teaspoon baking soda: The baking soda helps to balance the acidity of the buttermilk.
1 teaspoon salt: Salt enhances all the other flavors in the strawberry cake.
1 cup (2 sticks) unsalted butter, softened: I always let my butter come to room temperature naturally. It creams better this way.

4 large eggs: Use room temperature eggs for a smoother batter.
1 cup buttermilk: Buttermilk adds a lovely tanginess and moisture to the strawberry cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
1 teaspoon vanilla extract: I love using pure vanilla extract for the best flavor.

1 cup strawberry puree: (Made from about 1 pound of fresh or frozen strawberries) If using frozen, make sure to thaw them completely and drain off any excess liquid. I like to use a food processor for this, but you can also mash the strawberries with a fork.
1/2 tsp Strawberry extract: (Optional, for even more strawberry flavor!) This is my secret weapon for achieving that intense strawberry flavor. If you skip this the cake will still be great.

For the Strawberry Frosting (optional):

1 cup (2 sticks) unsalted butter, softened: Again, room temperature is key!
4 cups powdered sugar: Sift the powdered sugar for a smoother frosting.
½ cup strawberry puree: (See instructions above).

1 teaspoon vanilla extract: Or you can use strawberry extract for an extra boost of flavor.
2-4 tablespoons milk: Add milk gradually until you reach the desired consistency.

Remember, using the best ingredients makes all the difference, especially when it comes to a delicious strawberry cake.

Step-by-Step Instructions

Alright, let’s get baking! I promise, this strawberry cake recipe is easier than it looks. Just follow these step-by-step instructions, and you’ll have a beautiful, delicious cake in no time. Don’t worry if you’re not a professional baker, I’m not either, and I’ve made this a million times. The key is to read through the instructions completely before you start. This way, you won’t encounter any unexpected surprises and will be able to visualize the process.

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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also use baking spray with flour in it.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that all the dry ingredients are evenly distributed.
In a separate bowl, cream together the butter and sugar until light and fluffy. I use a stand mixer for this, but a hand mixer works just as well. This step is super important for getting a tender crumb on your strawberry cake.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Adding eggs gradually helps to create a stable emulsion, which contributes to a smoother and more consistent batter.

In a small bowl, combine the buttermilk and strawberry puree. This will help to keep the batter moist. Buttermilk not only adds moisture but also provides a subtle tanginess that complements the sweetness of the strawberries, creating a well-balanced flavor profile.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix the batter, or your strawberry cake will be tough. Add strawberry extract here as well!
Divide the batter evenly between the prepared cake pans. Spread the batter evenly in the pans. Using a kitchen scale to ensure the batter is evenly distributed between the pans can help the cakes bake at the same rate, resulting in uniform layers.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your strawberry cake, as baking times can vary depending on your oven. Ovens can vary significantly, so checking for doneness a few minutes before the recommended time is always a good idea.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans. Allowing the cakes to cool slightly in the pans before inverting helps them to retain their shape and prevents them from breaking.
While the cakes are cooling, prepare the strawberry frosting. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the strawberry puree and vanilla extract. Add milk, 1 tablespoon at a time, until you reach the desired consistency.

Once the cakes are completely cool, frost the top of one layer. Place the second layer on top and frost the entire strawberry cake. Get creative with your frosting! You can use a piping bag and tips for a fancy look. Using an offset spatula can help you achieve a smooth and even frosting layer.
Decorate with fresh strawberries, if desired. I think fresh strawberries add a beautiful touch, but this is totally optional.

And that’s it! You’ve just made a beautiful strawberry cake from scratch. I know it seems like a lot of steps, but trust me, it’s totally worth it!

Serving Ideas

Now that you’ve baked your gorgeous strawberry cake, let’s talk about how to serve it! I have so many fond memories associated with this strawberry cake, because it is always a big hit. I’ve got a few ideas that my family and I love. This cake makes a delicious addition to any celebration. Serving is an art in itself. The way you present your cake can elevate the entire experience, making it even more enjoyable for you and your guests.

Classic Slice: The simplest way to enjoy this strawberry cake is just a slice on its own! The moist cake and creamy frosting are perfect as is. For a little extra flair, dust the plate with powdered sugar before serving.
With Ice Cream: A scoop of vanilla ice cream is the perfect complement to a slice of strawberry cake. The cold ice cream and warm cake are a match made in heaven.

With Fresh Berries: Add a side of fresh strawberries, raspberries, or blueberries for an extra burst of flavor and color. It’s a beautiful and delicious addition.
As a Dessert Bar Staple: This strawberry cake is always a hit at dessert bars for parties or gatherings. Slice it into smaller pieces so guests can sample a variety of treats.
For Special Occasions: This cake is our go-to for birthdays and anniversaries. The pretty pink color and delicious flavor make it perfect for celebrating. Decorate it with candles and sprinkles to make it even more festive.

With Coffee or Tea: A slice of strawberry cake is the perfect accompaniment to a cup of coffee or tea. It’s a lovely way to start the day or end a meal.
Leftover Transformation: Turn leftover cake into parfaits! Layer it with whipped cream, fresh strawberries, and a sprinkle of granola in a glass for a delicious and easy dessert. My kids love this!

No matter how you choose to serve it, this strawberry cake is sure to be a crowd-pleaser. Enjoy every bite!

FAQs

I get asked about this strawberry cake recipe all the time, so I thought I’d put together a little FAQ section to answer some of the most common questions. I know baking can be intimidating, so hopefully, this will help ease your mind. Let’s dive into some of the most common questions and concerns that come up when making this recipe. Whether you’re a seasoned baker or just starting out, these tips will help you achieve strawberry cake perfection!

Q: Can I use frozen strawberries instead of fresh?
A: Absolutely! Frozen strawberries work just as well. Just make sure to thaw them completely and drain off any excess liquid before pureeing.

Q: Can I make this strawberry cake ahead of time?
A: Yes, you can! Bake the cakes ahead of time, let them cool completely, and then wrap them tightly in plastic wrap. You can store them at room temperature for up to 2 days or in the freezer for up to 2 months. Frost the cake just before serving.

Q: Can I use a different type of frosting?
A: Of course! While I love strawberry frosting, this cake is also delicious with vanilla buttercream, cream cheese frosting, or even just a simple glaze. Feel free to experiment with different flavors and textures to find your perfect match.

Q: My strawberry cake is dry. What did I do wrong?
A: Overbaking is the most common cause of dry cake. Make sure to check the cake for doneness using a wooden skewer, and don’t overbake it. Also, be careful not to overmix the batter, as this can also lead to a dry cake.

Q: Can I make this cake gluten-free?
A: Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. You may also need to add a little extra liquid to the batter, as gluten-free flours tend to be drier.

Q: Can I make this cake vegan?
A: It’s definitely possible! You’ll need to substitute the butter, eggs, and buttermilk with vegan alternatives. There are many great vegan baking resources online that can guide you through the substitutions.

Q: How do I store leftover strawberry cake?
A: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Q: Why is my strawberry cake not as pink as yours?
A: The pinkness of the cake depends on the color of the strawberries and whether you use strawberry extract. Some strawberries are naturally paler than others. You can add a few drops of red food coloring to the batter if you want a more vibrant pink color.

Q: Can I make cupcakes instead of a cake?
A: Absolutely! This recipe works great for cupcakes. Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.

I hope these FAQs are helpful! If you have any other questions, feel free to ask in the comments.

Conclusion

Well, there you have it! My family’s favorite strawberry cake recipe. I truly hope you give it a try and that it brings as much joy to your kitchen as it has to mine. This strawberry cake is a labor of love, really, but a simple one. It shows how simple ingredients can create something extraordinary. Each bite is a reminder of happy memories, family gatherings, and the pure joy of baking. The magic of baking lies not just in following a recipe, but in creating something that brings people together.

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Here are a few final tips to ensure your strawberry cake turns out perfectly every time:

Use room temperature ingredients: This is crucial for a smooth and well-emulsified batter.

Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake.
Let the cakes cool completely before frosting: Frosting a warm cake will cause it to melt and slide off.

And hey, remember that baking is all about experimentation and having fun. Don’t be afraid to get creative and add your own personal touch to this strawberry cake recipe. Maybe add some chocolate chips to the batter, or use a different type of extract. The possibilities are endless!

For another great strawberry recipe, check out this delicious strawberry crunch poke cake or maybe you’ll like this strawberry shortcake puppy chow

Before you go, I found some great information for you on All About Strawberries All About Strawberries and some Strawberry Nutrition tips. Strawberry Nutrition

I’d love to hear how this turns out for your family – drop me a comment and let me know! I am sure that with this strawberry cake you can create the same amazing memories that I did.

Happy baking, and I hope this becomes as beloved in your kitchen as it is in mine!

Easy Strawberry Cake Recipe

Print Recipe

This strawberry cake recipe is foolproof and delivers a moist, flavorful cake every time. Follow these simple steps for cake perfection!

Author: Kiera

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Yield: 12 servings 1x
Category: Dessert
Method: Baking

Cuisine: American

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar

3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened

1 cup milk
2 large eggs
1 teaspoon vanilla extract

1 cup fresh strawberries, pureed

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add butter and milk. Beat with an electric mixer on low speed until combined.
Add eggs and vanilla extract. Beat on medium speed for 2 minutes.
Gently fold in pureed strawberries. Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.