Introduction

This homemade strawberry cake is a delightful treat bursting with fresh strawberry flavor in every bite. Moist and tender, it’s layered with a creamy strawberry frosting that perfectly complements the cake. Ideal for special occasions or just because, this recipe is sure to become a favorite.

The image shows a three-layer pink cake on a white plate, set on a white marbled surface. The cake layers are light pink with small pieces of red fruit inside. Between each cake layer, there is a thick layer of light pink frosting. The outside of the cake is covered in smooth, light pink frosting with rosette swirls decorating the sides. The top of the cake is decorated with whole red strawberries and a few halved strawberries placed evenly around the edge. The overall look is soft and fluffy with a fresh fruit touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
½ cup whole milk
½ cup sour cream
1 cup fresh strawberries, finely chopped
½ cup strawberry puree (blend fresh strawberries until smooth)

For the Strawberry Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup strawberry puree
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk (if needed)
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar on high speed until light and fluffy, about 3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: In a small bowl, combine the milk and sour cream.
Step 6: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Begin and end with the dry ingredients, mixing just until combined.
Step 7: Gently fold in the strawberry puree and finely chopped fresh strawberries until evenly distributed.
Step 8: Divide the batter evenly between the prepared pans and smooth the tops.
Step 9: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 11: To make the frosting, beat the softened butter on high speed until smooth and creamy, about 2 minutes.
Step 12: Gradually add powdered sugar, one cup at a time, beating well after each addition.
Step 13: Add the strawberry puree and vanilla extract, beating until fully combined.
Step 14: If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached. If too thin, add more powdered sugar.
Step 15: Add a pinch of salt and beat the frosting on high for 2 minutes to make it fluffy.
Step 16: Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Step 17: Place the second cake layer on top and cover the entire cake with the remaining frosting.
Step 18: Garnish with fresh strawberries if desired, then slice and serve.

Tips & Variations

Use frozen strawberries thawed and drained if fresh are out of season for a similar flavor.
For a more intense strawberry taste, add a teaspoon of strawberry extract to the frosting.
To keep the cake extra moist, brush each layer with a simple strawberry syrup before frosting.
If you prefer a lighter frosting, swap half the butter for cream cheese.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

A tall, three-layer pink cake with soft, fluffy texture and small chunks of red strawberry inside each layer. Between each cake layer is a smooth, thick layer of light pink frosting, matching the frosting that covers the entire cake. The outside is decorated with large, swirled rosettes of pink frosting on the sides, giving a wavy, textured look. The top edge has dollops of pink frosting evenly placed around the cake, each topped with a whole, bright red strawberry and some halved strawberries in the center. The cake sits on a plain white plate, with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this recipe?

Yes, frozen strawberries work well. Make sure to thaw, drain excess liquid, and puree before adding to the batter and frosting to avoid extra moisture.

How do I prevent the cake from drying out?

Be careful not to overbake the cake—check with a toothpick around the 25-minute mark. Also, adding sour cream helps keep the cake moist, and brushing with a simple syrup before frosting adds extra moisture.