If you’ve been dreaming of a homemade strawberry cake that tastes like pure sunshine in every bite, you’re in exactly the right place. Today, Chef James is sharing his beloved Strawberry Cake from scratch — a soft, moist, and flavorful dessert that bursts with the sweetness of real berries. Whether you’re baking it for a birthday, Mother’s Day, or a lazy weekend brunch, this cake delivers that “fresh from the garden” feeling every time.
Growing up, strawberry season meant one thing in our kitchen: it was strawberry cake day. Chef James remembers his grandmother hulling berries at the counter, pink-stained hands and all, while the scent of vanilla and butter filled the house. That cake wasn’t store-bought or filled with artificial flavors — it was rustic, baked with love, and made from real strawberries, not coloring.
In this updated recipe, Chef James brings that same nostalgia to your modern kitchen with a few pro techniques for an even lighter crumb and deeper flavor. You’ll learn how to make a perfectly balanced batter using fresh or frozen strawberries, how to prevent berries from sinking, and how to choose the best cream cheese frosting or stabilized whipped cream to complement the fruit.
For more from-scratch favorites, don’t miss our Lemon Cream Roll — another fruity showstopper from our Cake Roll Recipes – 10 Delicious & Creative Swiss Roll Ideas to Try collection — or indulge in a slice of Red Velvet Cake Roll for something rich and festive.
Because here at Tiramisucake.com, we don’t just bake for taste — we bake for memories.
If you love fruit-based desserts, don’t miss our moist and buttery peach cobbler recipe or this vibrant blueberry coffee cake that’s perfect for brunches.
Strawberry Cake Recipe That Tastes Like Summer
This homemade strawberry cake is soft, fruity, and made completely from scratch with real strawberries. No box mix, no dyes—just classic ingredients and fresh flavor in every bite.
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
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2 cups fresh strawberries, hulled and chopped
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1 ¾ cups cake flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, room temperature
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1 cup granulated sugar
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2 large eggs
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⅓ cup buttermilk
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1 tsp vanilla extract
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1 tsp lemon zest
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Optional: Extra strawberries for garnish
Instructions
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Make a strawberry reduction by blending the strawberries and simmering over medium heat until thick (about 15–20 minutes). Cool completely.
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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In another bowl, cream butter and sugar until pale and fluffy.
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Add eggs one at a time, beating well after each addition.
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Add vanilla and lemon zest. Mix in half the flour mixture.
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Add buttermilk, then the remaining flour. Mix until just combined.
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Fold in the cooled strawberry reduction and chopped berries.
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Divide batter between pans and smooth the tops.
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Bake for 25–30 minutes or until a toothpick comes out clean.
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Let cool in pans for 10 minutes, then transfer to wire rack.
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Frost with cream cheese or whipped frosting and garnish with fresh berries.
Notes
You can use frozen strawberries, but thaw and drain them well before reducing.
For a lighter version, use stabilized whipped cream instead of cream cheese frosting.
Store covered in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: v
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
How to Make Strawberry Cake from Scratch
Only Fresh and Honest Ingredients
A true homemade strawberry cake begins with the basics—real strawberries, real butter, and zero mixes. James swears by a cooked strawberry blend that starts with ripe berries and ends in a thick, naturally sweet base. By simmering the fruit slowly, the flavor intensifies without needing artificial help. To get the best results, he combines this with cake flour for softness, fresh buttermilk for lift, and a splash of vanilla for balance.
If you’re using frozen strawberries, defrost and press out any extra liquid before using. That way, the batter stays light and doesn’t sink during baking. Everything in this cake is built for flavor, using what’s already in your kitchen.
Looking for more from-scratch bakes? You’ll find joy in our pear and almond tart or the cozy carrot loaf cake for a spiced twist.
Mixing It Right Every Time
Once your strawberry mixture is cooled, you’ll blend it into a creamed base of butter and sugar. Eggs go in next, added one at a time with a gentle hand. The flour and buttermilk come in alternately, building a batter that’s smooth but not overmixed. The last step is folding in the strawberry blend and a few finely chopped berries for bite.
Pour evenly into pans and bake until a tester pulls out clean. That’s it—you’ve made a strawberry cake from scratch that’s bursting with real fruit, tender crumb, and the kind of flavor that boxed recipes just can’t match.
Best Frosting for Strawberry Cake
Choosing the Right Frosting Flavor
The best frosting for strawberry cake depends on how you want to balance the sweetness and texture of your dessert. James tested dozens of variations before settling on two favorites that truly enhance the cake’s fresh fruit flavor: cream cheese frosting and stabilized whipped cream.
Cream cheese frosting offers a slight tang that pairs perfectly with the strawberry’s natural sweetness. It’s thick, holds well, and adds a richness that turns a simple cake into a full dessert experience. On the other hand, stabilized whipped cream gives a lighter, airier finish. It’s great when you want the cake to shine without overpowering the strawberry notes.
To add more depth, James sometimes folds in a spoonful of strawberry puree into the frosting, giving it a hint of berry flavor and a pale pink tint without using dyes. That soft, pastel color looks stunning on layered cakes, especially with fresh berries on top.
If you enjoy creamy toppings, try the whipped vanilla mascarpone frosting used on our tiramisu cupcakes or the smooth peanut butter buttercream for more indulgent bakes.
How to Frost Like a Pro
To frost your strawberry cake without frustration, let the cake layers cool fully—this prevents melting or slipping. Start with a thin crumb coat to catch any loose bits, then chill the cake for 10–15 minutes. Apply a thicker second layer, smoothing it out with an offset spatula. For layered cakes, be generous between layers to avoid dryness.
Top with sliced strawberries or a strawberry fan for a beautiful presentation. Whether you go with rich or light, the best frosting for strawberry cake is the one that highlights the fruit and adds joy to each bite.
Make Your Own Strawberry Cake at Home
Serving and Presenting Your Strawberry Cake
Once your strawberry cake is cooled and beautifully frosted, it’s time to think about presentation. James prefers to keep it simple: a few fresh strawberries sliced into fans, a bit of finely grated lemon zest, and sometimes a dusting of powdered sugar for a rustic touch. If you’re serving it at a party, edible flowers or fresh mint leaves can give it that homemade yet refined look.
For a more modern twist, serve it in slices with a dollop of whipped cream or a scoop of vanilla ice cream. And if you’re going mini, this same batter makes delicious strawberry cupcakes—perfect for kids’ birthday parties.
Looking for more creative ideas? Try our Red Velvet cupcakes or the popular lemon layer cake to switch things up while keeping that wow factor.
Storage, Pairings, and Variations
This homemade strawberry cake keeps very well in the fridge for up to 3 days, especially if it’s covered with cream cheese frosting. To maintain its moist texture, store it in a cake dome or an airtight container. Let it sit out for 30 minutes before serving to bring it back to room temperature.
For tasty variations, feel free to add raspberries for a tart twist or white chocolate chips for extra indulgence. Some bakers like to swap out the frosting for a lightly sweetened yogurt glaze—a lighter option, perfect for summer. This cake adapts easily to your tastes, all while preserving its signature flavor of fresh strawberries and homemade comfort.
Conclusion
And there you have it — the ultimate homemade strawberry cake recipe that brings old-fashioned comfort into the modern kitchen. With its tender crumb, bright berry flavor, and smooth cream cheese frosting, this cake is more than dessert — it’s a celebration of everything we love about baking from the heart.
Whether you’re serving it as a show-stopping spring dessert, for Easter brunch, or a summer birthday, this recipe is guaranteed to draw smiles and second slices. Remember: the secret lies in real fruit, simple technique, and Chef James’s golden rule — bake with patience and joy.
If you loved this cake, explore more seasonal desserts like our Lemon Cream Roll or Coconut Snow Roll from the Cake Roll Recipes hub. For food safety and ingredient guidelines, always check the official USDA Food Safety recommendations.
Now it’s your turn — grab those strawberries, preheat the oven, and create a family tradition of your own. 🍰
Try it today, share your results, and tag #Tiramisucake — Chef James loves seeing your homemade creations!
How do you make a strawberry cake from scratch?
To make a strawberry cake from scratch, start by creating a strawberry reduction with fresh or frozen berries. Cook them down, let cool, and fold into a soft cake batter made with cake flour, butter, eggs, and buttermilk. This method gives you a tender cake with natural flavor, without relying on mixes or artificial flavoring.
What is the best frosting for strawberry cake?
Cream cheese frosting and stabilized whipped cream are both top choices. Cream cheese adds richness and a subtle tang, while whipped cream keeps things light. Both frostings enhance the cake without overpowering the delicate strawberry flavor.
Can I use frozen strawberries in a strawberry cake?
Yes, frozen strawberries work well as long as you thaw and drain them thoroughly first. Excess liquid can make the batter too wet and affect the texture. Cooked into a puree, they offer the same bold flavor as fresh ones.
How do you keep strawberries from sinking in cake batter?
To prevent strawberries from sinking, chop them into small pieces and coat them lightly with flour before adding to the batter. This helps them stay suspended during baking. Also, make sure the batter isn’t too thin—it should hold the fruit in place.
What is the difference between strawberry shortcake and strawberry cake?
Strawberry shortcake is typically made with biscuit-like layers or sponge cake, served with sliced berries and whipped cream. Strawberry cake, on the other hand, is a full cake made with strawberries baked into the batter, often with frosting between layers for a richer result.
How do I make my strawberry cake more flavorful?
For a stronger strawberry flavor, start with a cooked strawberry reduction made from fresh or frozen berries. Simmer them slowly to concentrate the flavor and remove excess water. Chef James also recommends adding a touch of lemon juice or zest — it brightens the cake and enhances the natural sweetness of the berries without making it tart.
What frosting pairs best with homemade strawberry cake?
The two best options are cream cheese frosting and stabilized whipped cream. Cream cheese frosting adds a velvety tang that complements the strawberries beautifully, while whipped cream gives a lighter, fresher finish — perfect for summer. If you want more berry flavor, fold in a spoonful of strawberry puree to tint the frosting naturally pink.
Can I turn this strawberry cake recipe into cupcakes or a layer cake?
Absolutely! This batter adapts easily to cupcakes, layer cakes, or even mini loaves. For cupcakes, reduce the baking time to about 18–20 minutes. For a layer cake, divide the batter evenly between two pans and bake until a toothpick comes out clean. The same cream cheese frosting or whipped cream topping works perfectly for any version.
If you loved this recipe, check out more quick and delicious meals here! Happy cooking!
