Name: Homemade Strawberry Cake
Prep time: 20 min
Cook time: PT-487036H8M14S
Total time: 1 h 15 min
Yield: undefined
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup whole milk 1 cup fresh strawberries, pureed (about 6-8 strawberries) For the Frosting: 1/2 cup unsalted butter, softened 4 oz cream cheese, softened 3-4 cups powdered sugar (adjust for desired consistency) 1/4 cup fresh strawberry puree (from the 1 cup of strawberries used in the cake) 1 teaspoon vanilla extract A pinch of salt

Why You’ll Love This Recipe

This Homemade Strawberry Cake is everything you could want in a dessert—light, fluffy, and full of natural strawberry flavor. The cake is made with real strawberries (not artificial flavoring), which gives it a fresh, fruity taste that you can’t beat. The frosting is creamy yet light, making each bite perfectly balanced. Not only is this cake gorgeous to look at with its pink hue, but it’s also easy to make and the perfect treat for any occasion, whether it’s a special celebration or a simple indulgence.

Ingredients

For the Cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup fresh strawberries, pureed (about 6-8 strawberries)

For the Frosting:

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3-4 cups powdered sugar (adjust for desired consistency)
1/4 cup fresh strawberry puree (from the 1 cup of strawberries used in the cake)
1 teaspoon vanilla extract
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Prepare the oven and pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment paper).
Make the strawberry puree:
- In a blender or food processor, blend fresh strawberries until smooth. You should have about 1 cup of strawberry puree. Set aside.
Mix the dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs and vanilla:
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the dry and wet ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Add the strawberry puree:
- Gently fold in the fresh strawberry puree, ensuring the batter is evenly mixed.
Bake the cake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

Cream the butter and cream cheese:
- In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes.
Add powdered sugar and strawberry puree:
- Gradually add the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. Stir in the strawberry puree, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
Frost the cake:
- Once the cakes have cooled completely, spread a layer of frosting on top of the first cake layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate (optional):
- Garnish with fresh strawberry slices or additional crumbled cake for a decorative touch.

Servings and Timing

Servings: 8-10 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 15 minutes (including cooling time)

Variations

Add a Strawberry Compote: For extra strawberry flavor, layer the cake with a homemade strawberry compote or fresh strawberry slices before frosting.
Make it Vegan: Use a plant-based butter and substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and dairy-free milk.
Strawberry and Lemon Cake: Add 1 tablespoon of lemon zest to the batter for a refreshing citrus twist.
Gluten-Free Version: Use a gluten-free flour blend and adjust the other ingredients accordingly for a gluten-free option.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: You can freeze this cake! Wrap the cake layers tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
Reheating: If you prefer warm cake, you can gently reheat slices in the microwave for 10-15 seconds.

FAQs

1. Can I use frozen strawberries for the cake?

Fresh strawberries are recommended for the best flavor and texture, but frozen strawberries can be used in a pinch. Just make sure to thaw and drain any excess liquid before pureeing them.

2. Can I make this cake ahead of time?

Yes, you can bake the cake layers and make the frosting ahead of time. Just store the layers tightly wrapped and refrigerate the frosting. Assemble and frost the cake when you’re ready to serve.

3. How can I make the frosting thicker or thinner?

To make the frosting thicker, add more powdered sugar. If it’s too thick, add a little more strawberry puree or milk to thin it out.

4. Can I use a different type of frosting?

Yes, you can use whipped cream frosting, buttercream frosting, or cream cheese frosting if you prefer. The strawberry cake pairs well with many different types of frosting.

5. Can I add other fruit to the cake?

Yes! You can mix other berries like blueberries or raspberries into the cake batter for a mixed berry version. Just be sure to adjust the quantity of fruit accordingly.

6. Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for all-purpose flour for a slightly lighter texture, but the difference will be subtle.

7. How do I prevent the cake from being dry?

Be sure not to overbake the cake. Test with a toothpick to ensure it comes out clean but not dry. Also, using ripe, juicy strawberries will help keep the cake moist.

8. Can I make this cake without cream cheese in the frosting?

Yes, you can make a frosting without cream cheese, using only butter and powdered sugar for a buttercream-style frosting. Add a little milk or cream to get the desired consistency.

9. Can I make this cake as cupcakes?

Yes, you can bake this cake batter as cupcakes! Bake for 18-20 minutes or until a toothpick comes out clean.

10. How can I make the cake more flavorful?

For an extra punch of flavor, you can add vanilla extract, almond extract, or a touch of lemon zest to the batter or frosting.

Conclusion

Homemade Strawberry Cake is the perfect way to celebrate the bright, sweet flavor of fresh strawberries. With its soft, fluffy cake and smooth, creamy frosting, it’s a dessert that’s sure to become a favorite. Whether you’re making it for a special occasion or just because, this cake is as beautiful as it is delicious. The rich flavor and vibrant color of the strawberry cake, paired with its creamy frosting, create a treat that everyone will love!

Homemade Strawberry Cake

Why You’ll Love This Recipe

Ingredients