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Strawberry Cake

This Strawberry Cake is soft, moist, and bursting with fresh strawberry flavor in every bite. Made with real strawberries and topped with a creamy strawberry buttercream frosting, it's a beautiful homemade dessert that's perfect for birthdays, spring gatherings, Valentine's Day, or any special occasion. The tender crumb, fruity sweetness, and vibrant pink color make this classic strawberry cake both delicious and eye-catching
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Cake
  • 2½ cups 315g all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup 170g unsalted butter, softened
  • 1¾ cups 350g granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup 120g sour cream
  • ½ cup 120ml whole milk
  • 1 cup 240g fresh strawberry puree
  • Pink food coloring optional
For the Strawberry Buttercream
  • 1 cup 226g unsalted butter, softened
  • 4 cups 480g powdered sugar
  • ¼ cup strawberry puree reduced and cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pinch of salt
For Decoration
  • Fresh strawberries
  • Strawberry slices
  • Freeze-dried strawberry crumbs optional
  • Mint leaves (optional

Equipment

  • 2 8-inch round cake pans
  • Parchment paper
  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Offset spatula
  • Cake turntable (optional)

Method
 

  1. Step 1: Prepare the Oven
  2. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  3. Step 2: Mix Dry Ingredients
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Step 3: Cream Butter and Sugar
  6. In a large bowl, beat the softened butter and sugar for about 3–4 minutes until light and fluffy.
  7. Step 4: Add Eggs
  8. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  9. Step 5: Combine Wet and Dry Ingredients
  10. Add half of the dry ingredients, followed by the sour cream, strawberry puree, and milk. Finish with the remaining dry ingredients and mix just until combined.
  11. If desired, add a few drops of pink food coloring for a brighter cake.
  12. Step 6: Bake
  13. Divide the batter evenly between the prepared cake pans.
  14. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  15. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  16. Step 7: Prepare the Frosting
  17. Beat the butter until smooth and creamy.
  18. Gradually add the powdered sugar.
  19. Mix in the reduced strawberry puree, vanilla extract, salt, and heavy cream until the frosting becomes light and fluffy.
  20. Step 8: Assemble the Cake
  21. Place one cake layer on a serving plate.
  22. Spread an even layer of strawberry buttercream over the top.
  23. Add the second cake layer and frost the top and sides of the cake.
  24. Decorate with fresh strawberries, strawberry slices, and freeze-dried strawberry crumbs if desired.

Notes

  • Use fresh, ripe strawberries for the best natural flavor.
  • Reduce the strawberry puree before adding it to the frosting to prevent it from becoming too thin.
  • Do not overmix the batter to keep the cake soft and tender.
  • Allow the cake layers to cool completely before frosting.
  • Refrigerate the cake for 20–30 minutes before slicing for cleaner cuts.