Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

There’s something undeniably joyful about strawberries. Maybe it’s their bright color, sweet aroma, or the way they always seem to symbolize warm weather and celebration. For me, strawberries also represent one of my earliest baking memories. I still remember being a kid, standing on a stool next to my grandmother, sneaking freshly sliced strawberries from the bowl as she made her famous Strawberry Cake Recipe. It wasn’t fancy—just a simple cake made with real berries and topped with whipped cream—but it was pure magic.

That memory stayed with me, and as an adult, I set out to create my own perfect Strawberry Cake Recipe—one that tastes like fresh strawberries in every bite, has a tender crumb, and doesn’t rely on artificial flavors or boxed mixes. After many rounds of testing and tweaking, I finally landed on a version that makes everyone pause at the first bite and say, “Wow.” It’s the perfect cake for birthdays, spring gatherings, Mother’s Day, Valentine’s Day, or any moment that calls for something fruity and special.

Today, I’m sharing that Strawberry Cake Recipe with you—a moist, fluffy, naturally flavored recipe that’s made with fresh berries, real butter, and a gorgeous frosting that tastes like summer. If you love strawberries, this Strawberry Cake Recipe might just become your new baking obsession.

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Strawberry Cake Recipe (2026)

Ingredients for Strawberry Cake Recipe

To capture authentic strawberry flavor, this Strawberry Cake Recipe uses a homemade strawberry reduction—a thickened, concentrated strawberry puree that adds color, moisture, and deep berry taste.

For the Strawberry Reduction

2 cups fresh strawberries, hulled and halved
(or frozen strawberries — thawed and drained)
1–2 tbsp sugar (optional, to taste)
1 tsp lemon juice

For the Cake

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
½ cup neutral oil (vegetable or canola)
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tsp vanilla extract
½–¾ cup strawberry reduction (from above)
A few drops of pink food coloring (optional, for a vibrant color)

For the Strawberry Cream Cheese Frosting

1 cup fresh strawberries (or ½ cup strawberry reduction)
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

How to Make the Strawberry Cake Recipe

This Strawberry Cake Recipe is straightforward, but a few key steps (like the strawberry reduction) make a world of difference in flavor.

Step 1: Make the Strawberry Reduction

Add strawberries, sugar, and lemon juice to a saucepan.
Cook over medium heat until strawberries break down and release their juices.
Mash or blend the mixture, then return it to the pan.
Simmer until the mixture reduces by at least half and becomes thick.
Let cool completely.

Tip: You can make this up to 2 days in advance.

Step 2: Prep the Oven and Pans

Preheat oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans or line them with parchment circles.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Baking soda
Salt

Set aside.

Step 4: Cream the Butter, Oil, and Sugar

In another bowl:

Beat the butter and sugar together for 2–3 minutes until light and fluffy.
Add the oil and mix until smooth.
Add the eggs one at a time, mixing after each addition.
Beat in the vanilla.

Step 5: Add Buttermilk and Strawberry Reduction

Pour in the buttermilk and strawberry reduction and mix until combined.
If using food coloring, add it here.

Step 6: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture.
Mix on low speed until just combined—overmixing makes the cake dense.

Step 7: Bake the Cakes

Divide batter evenly between the two prepared pans.

Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then remove and cool completely on wire racks.

How to Make the Strawberry Cream Cheese Frosting

This frosting is silky, fruity, and not too sweet.

Step 1: Prepare Strawberry Flavoring

Option A: Puree fresh strawberries and strain to remove excess liquid.
Option B: Use ½ cup strawberry reduction for more intense flavor.

Step 2: Cream the Butter and Cream Cheese

Beat cream cheese and butter until smooth.

Step 3: Add Powdered Sugar and Strawberry Flavoring

Gradually add powdered sugar, mixing until fluffy.
Add strawberry puree or reduction, vanilla, and salt.
Beat until creamy and smooth.

Assemble the Strawberry Cake

Level the tops of the cakes if needed.
Place the first layer on a cake board or plate.
Spread a generous layer of frosting on top.
Add the second cake layer.
Frost the top and sides of the cake.
Decorate with fresh strawberries for an elegant finish.

Let the cake chill for 20–30 minutes to set before slicing.

How to Serve Strawberry Cake Recipe

This Strawberry Cake Recipe is delightful whether served simply or dressed up beautifully.

Serve With Fresh Berries

Top slices with:

fresh strawberries
raspberries
mint leaves

It makes the cake feel extra fresh.

Pair With Ice Cream

A scoop of:

vanilla ice cream
strawberry sorbet
whipped cream

takes this dessert to another level.

Serve at Room Temperature

The flavors shine best when the cake isn’t too cold.

Perfect Occasions to Serve Strawberry Cake

Mother’s Day
Easter
Baby showers
Birthday parties
Summer picnics
Afternoon tea

This cake always brings a smile.

Tips for the Best Strawberry Cake Recipe

Here’s how to make your cake soft, moist, and full of strawberry flavor.

1. Use a Thick Strawberry Reduction

This keeps the cake flavorful but prevents it from becoming watery.

2. Bring Ingredients to Room Temperature

This ensures smooth mixing and even baking.

3. Don’t Overmix the Batter

Too much mixing = dense cake. Mix until just combined.

4. Weigh the Flour if Possible

Too much flour leads to a dry cake. Spoon and level if using cups.

5. Cool the Cake Completely Before Frosting

Warm cake + frosting = melting mess.

6. Chill the Cake After Frosting

This helps the layers set and makes slicing neater.

7. Taste the Frosting Before Adding More Sugar

Depending on your strawberries, you may need less sugar than listed.

8. Use High-Quality Vanilla

It enhances the overall flavor beautifully.

Variations of Strawberry Cake Recipe

There are endless ways to customize this Strawberry Cake Recipe based on your taste and occasion.

1. Strawberry Lemon Cake

Add 1 tablespoon lemon zest to the batter and frosting for a bright, citrusy version.

2. Strawberry Shortcake Layer Cake

Skip the frosting and layer the cake with:

fresh whipped cream
sliced strawberries

Light and refreshing!

3. Chocolate Strawberry Cake

Layer the strawberry cake with chocolate ganache or chocolate buttercream.

4. Strawberry Sheet Cake

Pour the batter into a 9×13 pan and bake for 35–40 minutes.

5. Strawberry Cupcakes

Bake in cupcake liners for 18–22 minutes.

6. Gluten-Free Strawberry Cake

Use a 1:1 gluten-free flour blend — works beautifully with this recipe.

7. Strawberry Almond Cake

Add almond extract and top with toasted sliced almonds.

8. Dairy-Free Strawberry Cake

Use dairy-free milk, vegan butter, and vegan cream cheese.

FAQs

1. Can I use frozen strawberries?

Yes! Thaw and drain first. They work perfectly for the reduction and frosting.

2. Can I make the cake ahead?

Absolutely. Bake the layers up to 2 days in advance and refrigerate tightly wrapped.

3. Can I freeze strawberry cake?

Yes—wrapped slices freeze well for up to 3 months.

4. Why isn’t my strawberry cake pink?

Natural strawberries don’t always create a strong pink color. Add a few drops of pink food coloring if desired.

5. Can I use store-bought strawberry puree?

Yes, but cook it down to thicken before using.

6. What’s the best frosting for strawberry cake?

Cream cheese frosting is classic, but:

whipped cream
vanilla buttercream
strawberry buttercream

all pair beautifully.

7. Why is my cake dense?

Likely due to overmixing, too much flour, or not enough baking powder.

8. How do I store the cake?

Refrigerate covered for up to 4 days. Let sit at room temperature before serving.

9. Can I reduce the sugar?

Yes—you can reduce sugar in both cake and frosting by 20% without issues.

10. Can I turn this into a bundt cake?

Definitely! Bake for 50–65 minutes, or until a toothpick comes out clean.

Final Thoughts

This Strawberry Cake Recipe is everything a homemade cake should be: soft, tender, fragrant, and full of real, fresh strawberry flavor. Whether you’re celebrating a special event or simply craving something sweet and seasonal, this recipe delivers every single time.

What I love about this Strawberry Cake Recipe is how versatile and approachable it is. The strawberry reduction provides a deep, natural flavor. The cream cheese frosting adds just the right amount of tang and sweetness. And the overall experience—from blending the berries to stacking the layers—feels joyful and rewarding.

I hope this strawberry cake becomes a favorite in your home, too. Whether you decorate it simply with fresh berries or turn it into a showstopping layer cake, it will always bring a bit of sunshine to your table.

Happy baking—and enjoy every sweet, berry-filled bite!

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