This homemade strawberry cake uses fresh strawberries for authentic flavor. The homemade strawberry cake recipe features real fruit in both batter and frosting. Beautiful pink color and moist texture make this a show-stopping dessert.
How to Pack REAL Strawberry Flavor Into Cake
Use Fresh Strawberry Puree
Blend fresh strawberries until smooth, strain seeds. Replace liquid in the recipe with puree for real flavor. Simmer puree for 10 minutes to reduce by half and concentrate flavor.
Add to Everything
Put strawberry puree in both cake batter and frosting. This creates consistent strawberry taste throughout. Natural color from real fruit, no artificial flavoring needed.
Strawberry Cake Batter
Key Steps:
- Use room temperature ingredients for smooth mixing
- Cream butter and sugar 3 minutes until fluffy
- Add eggs one at a time
- Alternate adding dry ingredients and strawberry puree
- Don’t overmix – mix just until combined
Batter should be thick but pourable, similar to pancake batter.
The Strawberry Frosting
Cream Cheese Base
Beat softened cream cheese and butter until smooth. Add powdered sugar gradually. Mix in reduced strawberry puree for flavor and color. Frosting should be spreadable but hold its shape.
Decorating
Keep it simple with smooth frosting or rustic swirls. Top with fresh strawberries, white chocolate shavings, or edible flowers.
How to Bake a Perfect Cake
Pan Prep: Grease pans, line with parchment, lightly flour.
Baking: 350°F for 25-30 minutes. Toothpick should come out clean.
Cooling: Cool in pans for 10 minutes. Remove to wire racks. Cool completely before frosting (about 1 hour).
Homemade Strawberry Cake Recipe
Stunning strawberry cake with real fruit flavor throughout. Fresh puree creates authentic taste and natural pink color. Cream cheese frosting perfectly complements tender cake layers.
Ingredients
Strawberry Puree
- 2 cups fresh strawberries, hulled
- 1 tbsp sugar
- 1 tbsp lemon juice
Cake
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1.5 cups sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup strawberry puree (reduced)
- 1/2 cup milk, room temperature
Strawberry Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/2 cup strawberry puree (reduced)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make Puree: Blend strawberries, sugar, lemon juice. Strain. Simmer for 10 minutes until reduced by half. Cool.
- Prep: Preheat the oven to 350°F. Grease and line two 9-inch pans.
- Dry Mix: Whisk flour, baking powder, baking soda, salt.
- Wet Mix: Cream butter and sugar 3 minutes. Add eggs one at a time. Add vanilla.
- Combine: Alternate adding dry ingredients, strawberry puree, and milk. Start and end with dry. Don’t overmix.
- Bake: Divide batter between pans. Bake for 25-30 minutes. Cool for 10 minutes in pans, then on racks completely.
- Frosting: Beat cream cheese and butter until fluffy. Add powdered sugar gradually. Mix in strawberry puree, vanilla, and salt.
- Assemble: Place one layer on a plate. Spread frosting. Add a second layer. Frost top and sides. Top with fresh strawberries.
Notes
Make-Ahead: Bake layers 1 day ahead. Wrap and store at room temperature. Frost day of serving.
Storage: Refrigerate frosted cake for up to 4 days. Bring to room temperature 30 minutes before serving.
Substitutions: Use frozen strawberries if fresh unavailable. Thaw and drain excess liquid first.
Cupcakes: Makes 24 cupcakes. Bake for 18-22 minutes at 350°F.
Can You Freeze Strawberry Cake?
Unfrosted Layers: Freeze up to 3 months. Wrap tightly in plastic, then foil. Thaw at room temperature for 2 hours.
Frosted Cake: Freeze up to 2 months but texture may change. Freeze uncovered for 1 hour, then wrap. Thaw in the fridge overnight.
Best Practice: Freeze unfrosted layers, make fresh frosting when ready to serve.
Nutrition Facts
Per Slice (12 servings):
- Calories: 520
- Protein: 5g
- Carbs: 72g
- Fat: 24g
- Sugar: 56g
- Sodium: 280mg
Conclusion
This homemade strawberry cake delivers real fruit flavor in every bite. Fresh strawberry puree in cake and frosting creates an authentic taste. Perfect for celebrations and special occasions.
FAQs
Can I use frozen strawberries?
Yes. Thaw completely and drain excess liquid before blending.
Why is my cake dense?
Overmixed batter or cold ingredients. Mix just until combined and use room temperature ingredients.
How do I get a deeper pink color?
Use very ripe red strawberries. Add food coloring if desired for brighter color.
Can I make cupcakes?
Yes. Makes 24 cupcakes. Bake for 18-22 minutes at 350°F.
How far ahead can I make this?
Bake layers 2 days ahead. Assemble and frost up to 1 day before serving.