If you’re dreaming of a strawberry cake that tastes like sunshine in every bite, you’re in the right place. In this article, we’re diving into how to make a strawberry cake from scratch—one that’s soft, moist, and loaded with real berry flavor. Whether you’re baking for a birthday, potluck, or a weekend treat, this homemade strawberry cake will win everyone over. We’ll cover the best frosting choices, how to work with fresh or frozen strawberries, and tips to keep those berries from sinking. Let’s bring this dessert to life with James’ tried-and-true method for baking from the heart.
A Family Treat Passed Down the Table
Growing up, strawberry season marked something special in our kitchen. James remembers his grandmother standing over the sink, carefully hulling fresh strawberries, hands stained pink, smiling as she said, “It’s strawberry cake day!” That cake wasn’t just dessert. It was part of the family rhythm, usually appearing on birthdays or Sunday dinners after church. Unlike store-bought versions, this strawberry cake was rustic and rich with real fruit flavor—not too sweet, never artificial. Inspired by those memories, James created a strawberry cake recipe that channels all that homemade love, using simple ingredients and old-fashioned technique.
What Makes a Homemade Strawberry Cake So Special?
The difference is in the details. A real strawberry cake isn’t just white cake with pink coloring. It’s made with real strawberries, either pureed or chopped, baked right into the batter. That freshness gives it a tender crumb and a naturally sweet flavor. And making it from scratch? That’s how you control everything—from the sweetness to the texture and even the color. James uses a method that keeps the berries evenly distributed, so every bite feels like peak summer. Whether you’re making it for a special occasion or just to use up ripe berries, this cake always delivers.
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
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
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.
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
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
Now that you know how to make a strawberry cake from scratch, it’s your turn to bring this sweet tradition into your own kitchen. With real strawberries, a moist homemade batter, and the perfect frosting, this cake isn’t just a dessert—it’s a celebration of fresh flavor and meaningful memories.
Whether you serve it for birthdays, holidays, or an ordinary Sunday that needs something special, this strawberry cake always delivers smiles. James’ recipe honors the joy of home baking with simple techniques and heartfelt results.
If you’re craving more timeless treats, don’t miss our vanilla pound cake or the festive orange layer cake—both perfect for your next baking project.
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.
If you loved this recipe, check out more quick and delicious meals here! Happy cooking!
