This homemade strawberry cake is a soft, tender layer cake made with real strawberry puree, then finished with fresh whipped cream and juicy berries instead of heavy buttercream.
The crumb stays moist, the flavor tastes like actual fruit, and the whipped cream frosting keeps the whole cake light. It is a reliable choice for birthdays, spring gatherings, and summer cookouts.
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Why This Homemade Strawberry Cake Recipe Works
Strawberry puree stands in for part of the liquid, so the cake carries real berry flavor and stays moist for days. Creaming the butter and sugar until pale traps air that helps the layers rise, and alternating the flour and milk keeps the batter smooth without overmixing.
Whipped cream with a little powdered sugar tastes fresh and light, and it lets the strawberries stand out. The cake layers stay tender because the batter is mixed only until combined.
Ingredients for Homemade Strawberry Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup strawberry puree, from about 2 cups hulled berries
- 4 large eggs
- 1/2 cup milk
- 2 1/2 teaspoons baking powder and 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy cream and 1/2 cup powdered sugar for the frosting
- 1 cup fresh strawberries, chopped, for filling and topping
Strawberry puree. Use ripe, sweet berries and blend until smooth. Frozen berries work if you thaw them and drain off excess liquid first.
Butter. It should be soft enough to dent with a finger but not greasy. Cold butter will not cream properly.
Eggs. Four eggs give structure and richness. Add them one at a time so the batter stays emulsified.
Baking powder. Check the date, because old baking powder is a common reason layers come out flat.
Heavy cream. Keep it very cold, and chill the bowl and beaters for the fluffiest peaks.
How to Make Homemade Strawberry Cake
1. Prep the pans. Heat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans, and line the bottoms with parchment if you like.
2. Cream the butter and sugar. Beat them together for 3 to 4 minutes until pale and fluffy.
3. Add the eggs and fruit. Beat in the eggs one at a time, then mix in the strawberry puree and vanilla.
4. Add the dry ingredients. Whisk the flour, baking powder, and salt. Add it to the batter in three parts, alternating with the milk, and stop as soon as it comes together.
5. Bake the layers. Divide the batter evenly and bake 25 to 30 minutes until a toothpick comes out clean and the tops spring back.
6. Cool completely. Rest the layers in the pans for 10 minutes, turn them out onto racks, and let them cool fully before frosting.
7. Whip and assemble. Beat the cream with the powdered sugar until soft peaks form. Spread some on the first layer, scatter half the berries over it, add the second layer, then frost the top and sides and decorate with the rest of the berries.
How to Serve Homemade Strawberry Cake
Slice the cake chilled or at cool room temperature, with extra berries on the side. If you want a swirled version, try our creamy strawberry swirl cake, and the strawberry earthquake cake is another easy crowd pleaser. For a plain cake base, see the moist vanilla cake, or frost with chocolate buttercream frosting for a chocolate strawberry combination.
How to Store and Reheat Homemade Strawberry Cake
Because the frosting is whipped cream and the filling contains fresh fruit, keep the cake covered in the refrigerator and eat it within 3 to 4 days. For longer storage, freeze unfrosted layers wrapped tightly in plastic wrap and foil for 2 to 3 months, then thaw in the refrigerator and frost the same day. Serve slices after a short rest at room temperature, but do not leave the cake out for more than 2 hours.
Tips and Variations for Homemade Strawberry Cake
Use room temperature ingredients. Eggs, butter, and milk blend smoothly, which gives a finer crumb.
Do not skip the parchment. A paper round on the bottom of each pan guarantees the layers release cleanly.
Blot the berries. Pat chopped strawberries dry before layering so the cream does not turn watery.
Chill before slicing. A short rest in the refrigerator sets the whipped cream and gives neater slices.
Stabilize the cream. If the cake will sit out at a party, whip a spoonful of softened cream cheese into the frosting to help it hold its shape.
Make cupcakes. Fill liners about two thirds full and shorten the bake time, checking with a toothpick.
Follow food safety rules. Cakes with dairy frosting belong in the refrigerator, and the University of Minnesota Extension offers guidance on how long leftovers stay safe.
Frequently Asked Questions About Homemade Strawberry Cake
Can I use frozen berries in homemade strawberry cake?
Yes. Thaw them, drain the extra liquid, and puree. Use the same measured cup of puree so the batter keeps the right moisture.
Why did my strawberry cake turn out dense?
Overmixing after the flour goes in, cold ingredients, or old baking powder are the usual causes. Mix gently and check freshness of your leavening.
Can I make homemade strawberry cake ahead of time?
Bake and cool the layers a day ahead and wrap them well. Frost on the day you serve for the best look and texture.
How do I get a stronger strawberry flavor?
Use peak season berries, and simmer the puree briefly to concentrate it, then cool it completely before mixing it into the batter.
Can I bake the batter in a 9 by 13 pan?
Yes, a single pan works for a sheet cake. Start checking a few minutes earlier than the layer time, and frost once the cake is fully cool.
Homemade Strawberry Cake
Equipment
- Two 9 inch round cake pans
- Blender
- Electric mixer
- Wire rack
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1 ½ cup granulated sugar
- ½ cup unsalted butter softened
- 1 cup strawberry puree from about 2 cups hulled berries
- 4 large eggs room temperature
- ½ cup milk
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 ½ cup cold heavy cream for the frosting
- ½ cup powdered sugar for the frosting
- 1 cup fresh strawberries chopped and patted dry, for filling and topping
Instructions
Cooking
- Prep and puree. Heat the oven to 350 degrees F. Grease and flour two 9 inch pans. Blend the berries until smooth.
- Cream. Beat the butter and sugar 3 to 4 minutes until pale and fluffy.
- Add eggs and fruit. Beat in the eggs one at a time, then the puree and vanilla.
- Add the dry mix. Whisk the flour, baking powder, and salt, then add in three parts, alternating with the milk, until just combined.
- Bake. Divide between the pans and bake 25 to 30 minutes until a toothpick comes out clean.
- Cool. Rest 10 minutes in the pans, turn out onto racks, and cool completely.
- Frost. Whip the cream and powdered sugar to soft peaks. Layer with half the berries, then frost the top and sides and decorate with the rest.
