Best Strawberry Cake from Scratch: A Delightful Homemade Recipe

Nothing says summer like a vibrant, flavorful strawberry cake made from scratch. Whether you’re baking for a birthday, a special occasion, or to indulge in strawberry season, this homemade strawberry cake recipe is a crowd-pleaser. With a moist, tender crumb and a luscious strawberry cream cheese frosting, this cake delivers fresh strawberry flavor in every bite. This guide offers a perfected recipe, expert tips, and answers to common questions to ensure your cake is a hit.

Why This Strawberry Cake Stands Out

This strawberry cake recipe is beloved for its simplicity and authentic flavor, earning high praise from home bakers. Unlike box mixes or recipes that rely on artificial flavors, such as strawberry gelatin, this cake uses real strawberry puree for a natural, intense flavor and a beautiful pink hue. It’s versatile enough for birthdays, gatherings, or even a two-tiered cake with fondant, as one baker plans for her daughter’s celebration.

The recipe draws inspiration from popular cakes like red velvet (for its frosting) and vanilla cake (for its fluffy layers), making it both nostalgic and innovative. With a total prep and cook time of about 2 hours and 55 minutes, it’s achievable for home bakers yet delivers bakery-quality results.

Ingredients for Strawberry Cake

Here’s what you’ll need to make a 2-layer, 9-inch strawberry cake that serves 12–14:

For the Strawberry Puree

• 1 pound (450g) fresh or frozen strawberries, thawed if frozen

For the Cake

• 2¾ cups (330g) all-purpose flour (or cake flour for a lighter texture)

• 2½ teaspoons baking powder

• 1 teaspoon salt

• ¼ teaspoon baking soda

• 1 cup (227g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large egg whites (or whole eggs), room temperature

• 2 teaspoons vanilla extract

• ½ cup (120ml) whole milk, room temperature

• ½ cup (120ml) strawberry puree

• Pink gel food coloring (optional, for a vibrant hue)

For the Strawberry Cream Cheese Frosting

• 8 ounces (227g) cream cheese, room temperature

• 1 cup (227g) unsalted butter, room temperature

• 1 teaspoon vanilla extract

• Pinch of salt

• 6–7 cups (720g–840g) powdered sugar, sifted

• ¼ cup strawberry puree

Equipment

• Two 9-inch round cake pans

• Stand mixer or electric hand mixer

• Mixing bowls

• Blender or food processor (for puree)

• Cake strips (optional, for flat layers)

How to Make Strawberry Cake from Scratch

Follow these step-by-step instructions for a moist, flavorful strawberry cake:

Step 1: Prepare the Strawberry Puree

1. Hull fresh strawberries or thaw frozen ones.

2. Blend strawberries on high for 30 seconds until smooth.

3. Pour into a saucepan and simmer over medium heat, stirring frequently to prevent scorching.

4. Cook until reduced by half (25 minutes for fresh, 45 minutes for frozen), yielding 1 cup of puree. Cool completely.

Step 2: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, lining the bottoms with parchment paper. Optionally, wrap pans with soaked cake strips for even baking.

2. In a large bowl, whisk together flour, baking powder, salt, and baking soda (if using).

3. In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), beat softened butter until creamy, about 1 minute.

4. Add sugar and beat on medium speed until light and fluffy, about 5 minutes.

5. Add egg whites or whole eggs one at a time, beating well after each. Add vanilla extract and mix until combined.

6. On low speed, alternate adding the flour mixture, milk, and ½ cup strawberry puree, starting and ending with the flour (e.g., flour, milk, puree, flour, milk, puree, flour). Scrape down the bowl as needed.

7. Optionally, add 1–2 drops of pink gel food coloring for a brighter color. Mix until just combined.

Step 3: Bake the Cake

1. Divide batter evenly between the prepared pans.

2. Bake for 25–30 minutes or 30 minutes, until a toothpick inserted in the center comes out clean and the cake is springy.

3. Cool cakes in pans for 10–20 minutes, then remove and cool completely on a wire rack. Discard parchment paper.

Step 4: Prepare the Strawberry Cream Cheese Frosting

1. In a stand mixer with the paddle attachment, beat cream cheese, butter, vanilla, and a pinch of salt until smooth and fluffy, about 2–3 minutes (avoid overmixing to prevent curdling, as noted by reviewer Mildred).

2. Gradually add powdered sugar, alternating with tablespoons of strawberry puree, beating on low until incorporated. Increase to medium speed and beat until fluffy.

3. If frosting is too stiff, add 1–2 tablespoons of puree or milk for a silky texture.

Step 5: Assemble the Cake

1. Place one cake layer on a cake stand. Spread about 1 cup of frosting on top.

2. Add the second layer and frost the top and sides with the remaining frosting.

3. Decorate with fresh strawberries, sprinkles, or as desired (e.g., fondant for a two-tiered cake, as Dora planned).

Pro Tips for the Perfect Strawberry Cake

• Use a Scale for Accuracy: Weigh ingredients (e.g., 330g flour) for consistent results. If using cups, fluff flour with a spoon, then spoon it into the measuring cup and level off to avoid overpacking.

• Room-Temperature Ingredients: Ensure butter, eggs, milk, and cream cheese are at room temperature for a smooth batter and frosting. Cold ingredients can cause curdling or lumpiness.

• Enhance Strawberry Flavor: If strawberries lack flavor, add up to 1 teaspoon of strawberry extract to the batter and frosting, as suggested by Preppy Kitchen. Alternatively, reviewer Rebecca Morse replaced ½ cup of flour with pulverized freeze-dried strawberries for a flavor boost.

• Flat Cake Layers: Use cake strips to prevent doming. If domes form, trim with a serrated knife for even stacking.

• Avoid Overmixing Frosting: Beat cream cheese and butter gently (2–3 minutes) to prevent curdling, as Mildred experienced when mixing for 5 minutes.

• Strawberry Jam Swap: If fresh strawberries aren’t available, use ⅓ cup strawberry jam in the batter (reduce sugar by ⅓ cup) and ¼ cup in the frosting, adjusting powdered sugar as needed.

Frosting Options

While strawberry cream cheese frosting is a tangy, crowd-pleasing choice, consider these alternatives:

• Strawberry Buttercream Frosting: For a classic bakery-style cake, use a buttercream recipe with the same strawberry puree.

• Real Strawberry Frosting: Ifbake’s version offers a lighter, fruit-forward option.

• Chocolate Ganache: For a decadent twist, as suggested by GothicGirl, pair with chocolate ganache for a special treat.

Storage Instructions

• Room Temperature: Cover the cake with plastic wrap or a cake dome and store at room temperature for up to 5 days.

• Refrigerator: Store in the fridge for up to 1 week, especially if using cream cheese frosting, to maintain freshness.

• Freezing: Wrap unfrosted or fully frosted cake layers tightly in plastic wrap and aluminum foil. Freeze for up to 2–3 months. Thaw overnight in the fridge, then bring to room temperature before serving.

Frequently Asked Questions

Can I use this recipe for cupcakes?
Yes! Fill cupcake liners with ¼ cup batter and bake at 350°F for about 20 minutes. Ifbake Kitchen also offers a strawberry cupcake recipe with fresh strawberry chunks.

Can I use raspberry puree instead?
Absolutely! Use 2 cups of fresh raspberries, reduce as directed, and strain seeds through a fine mesh sieve for a smooth texture.

Is this cake strong enough for fondant?
Yes, as confirmed by John Kanell in response to Mackenzie’s query. For a two-tiered cake with sugarpaste (fondant), as Dora planned, ensure layers are fully cooled and level. American buttercream may be sturdier for heavy decorations, but cream cheese frosting works if applied thinly.

Why isn’t the strawberry flavor strong enough?
If the flavor is subtle, as Kayla noted (4.5 stars due to mild strawberry taste), try using sweeter strawberries, adding strawberry extract, or incorporating pulverized freeze-dried strawberries, as Rebecca did.

Can I make a 3-layer, 6-inch cake?
Yes! Divide batter among three 6-inch pans, use cake strips, and bake at 350°F for 20–25 minutes, as per Preppy Kitchen’s advice.

Community Tips and Praise

• Ronak Mehta: “Baked this cake for my birthday and it was an absolute hit! So moist and tasty.”

• Brittany: “Loved the cake and the cake strip hack! The cake was the perfect proportion of moist and dense.”

• Tim Jordan: “This cake was so good we couldn’t share it with anyone.”

• ShamikaC: “I whipped the egg whites separately and folded them in at the end with fresh strawberry puree. The cake came out delicious and moist.”

• twyfordr: “I’ve made this cake every year since my daughter turned 2. She’s turning 13, and it’s still her favorite!”

Conclusion

This homemade strawberry cake, crafted with real strawberry puree and a luscious cream cheese frosting, is a must-try for any dessert lover. Its vibrant flavor, moist texture, and stunning pink hue make it perfect for birthdays, celebrations, or simply enjoying strawberry season. With tips from Ifbake, plus insights from passionate bakers, this recipe is both approachable and exceptional. Bake it today, and share your creation with Ifbake or in the comments below!