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