This Strawberry Cake is soft, moist, and bursting with fresh strawberry flavor. Made with real strawberries and a light, fluffy texture, it’s the perfect dessert for birthdays, gatherings, or any sweet craving. Topped with creamy frosting, every bite is fruity, tender, and delicious.
Prep Time
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10–12 slices
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch cake pan (or two round pans)
- Spatula
- Measuring cups and spoons
- Oven
- Cooling rack
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, pureed
Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons strawberry puree or milk
- Fresh strawberries for garnish
Ingredient Notes
- Strawberries: Fresh strawberries give the best natural flavor and color.
- Butter: Use room-temperature butter for a smooth batter and frosting.
- Milk: Helps keep the cake soft and moist.
- Puree: Blend strawberries until smooth for even flavor distribution.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pan(s).
- In a bowl, whisk flour, baking powder, and salt together.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Add dry ingredients alternately with milk, mixing gently.
- Fold in strawberry puree until fully combined.
- Pour batter into prepared pan(s) and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cake cool completely before frosting.
- For frosting, beat butter until creamy, then add powdered sugar, vanilla, and strawberry puree.
- Spread frosting over cooled cake and decorate with fresh strawberries.
- Slice and serve.
Nutrition Facts
(Approximate per slice)
- Calories: 310
- Carbohydrates: 45g
- Protein: 4g
- Fat: 13g
- Sugar: 30g
- Sodium: 160mg
Tips
- Don’t overmix batter to keep the cake soft and fluffy.
- Chill the frosting for a firmer texture before spreading.
- Use fresh strawberries instead of artificial flavoring for best taste.
- Let cake cool fully to avoid melting the frosting.
Variations
- Strawberry Cream Cake: Add whipped cream between layers.
- Chocolate Strawberry Cake: Add cocoa powder for a chocolate base.
- Cupcake Version: Bake in cupcake tins for individual servings.
- Strawberry Lemon Cake: Add lemon zest for a fresh citrus twist.