The Best Ever Strawberry Cake Recipe: A Sweet, Simple Guide

If you’re searching for a strawberry cake that’s moist, flavorful, and perfect for any occasion, you’re in the right place. This recipe delivers a homemade strawberry cake that’s bursting with fresh strawberry flavor, topped with a creamy frosting that’s not too sweet. I’ve baked this cake for birthdays, picnics, and casual gatherings, and it’s always a hit. Let’s walk through how to make it, step by step, with tips to ensure your cake turns out perfect every time.

Why This Strawberry Cake Stands Out

Unlike many recipes that rely on artificial flavors or boxed mixes, this strawberry cake uses real, fresh strawberries for a natural, vibrant taste. It’s not overly complicated, and you don’t need to be a pro baker to nail it. The cake is light but sturdy, with a tender crumb that pairs beautifully with a smooth cream cheese frosting. Plus, it’s versatile—you can dress it up for a party or keep it simple for a weeknight dessert.

Here’s what makes this recipe special:

• Fresh ingredients: Real strawberries, not extracts or gelatin.
• Balanced sweetness: Sweet but not cloying, letting the fruit shine.
• Easy to follow: Clear steps for bakers of all skill levels.
• Customizable: Add your own flair with toppings or decorations.

This guide is designed to help you bake a cake that looks as good as it tastes, with practical advice and no hype. Let’s get started.

Ingredients You’ll Need

For the cake (makes two 8-inch round layers):

• 2 cups fresh strawberries, hulled and chopped (about 1 pint)
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened (1 stick)
• ½ cup vegetable oil
• 4 large eggs
• 1 cup whole milk
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp pure vanilla extract
• 1–2 drops red food coloring (optional, for a pinker hue)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• Pinch of salt

Substitutions:

• Swap whole milk for buttermilk for extra tang.
• Use frozen strawberries (thawed and drained) if fresh aren’t available.
• For a lighter frosting, try whipped cream instead of cream cheese.

Equipment Needed

• Two 8-inch round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Blender or food processor (for strawberry puree)
• Cooling racks
• Offset spatula (for frosting)

Step-by-Step Instructions

Follow these steps to create a strawberry cake that’s as delicious as it is beautiful. I’ve kept the instructions clear and direct, so you can focus on baking, not deciphering jargon.

Step 1: Prepare the Strawberry Puree

• Blend the chopped strawberries until smooth. You should have about 1 cup of puree.
• Pour the puree into a small saucepan and simmer over medium heat for 10–15 minutes, stirring occasionally, until it reduces to about ½ cup. This concentrates the flavor.
• Let the puree cool completely. You can pop it in the fridge to speed this up.

Tip: Reducing the puree removes excess water, preventing a soggy cake. Don’t skip this step.

Step 2: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Grease your cake pans and line the bottoms with parchment paper for easy release.
• Dust the sides lightly with flour to prevent sticking.

Step 3: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• This ensures even distribution of leavening agents for a consistent rise.

Step 4: Cream the Wet Ingredients

• In a large bowl, use an electric mixer to beat the butter, sugar, and vegetable oil until light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Mix in the cooled strawberry puree, vanilla extract, and food coloring (if using).

Tip: The oil keeps the cake moist, while butter adds flavor. Don’t overmix once the eggs are added to avoid a dense texture.

Step 5: Combine Wet and Dry

• Add half the dry ingredients to the wet mixture, mixing on low speed until just combined.
• Pour in the milk, mix briefly, then add the remaining dry ingredients.
• Stir until smooth, but don’t overmix—a few small lumps are okay.

Step 6: Bake the Cake

• Divide the batter evenly between the two prepared pans.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to cooling racks to cool completely.

Tip: If the cakes dome slightly, level them with a serrated knife for even stacking.

Step 7: Make the Frosting

• Beat the cream cheese and butter together until smooth, about 2 minutes.
• Gradually add the powdered sugar, mixing on low to avoid a sugar cloud.
• Add the vanilla, heavy cream, and salt. Beat until fluffy, about 1 minute.
• If the frosting is too thick, add more cream, 1 tsp at a time.

Step 8: Assemble the Cake

• Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
• Add the second layer and frost the top and sides evenly.
• Decorate with fresh strawberry slices, edible flowers, or sprinkles for a personal touch.

Tip: Chill the cake for 20 minutes before frosting to make it easier to spread smoothly.

Serving and Storage

• Serving: Slice with a sharp knife for clean cuts. Serve at room temperature for the best flavor.
• Storage: Store in an airtight container in the fridge for up to 4 days. Let it sit at room temp for 30 minutes before serving.
• Freezing: Wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting.

Expert Tips for Success

To make your strawberry cake even better, try these insights from experienced bakers:

• Use room-temperature ingredients: Cold eggs or butter can cause the batter to curdle, affecting texture.
• Weigh your flour: Too much flour can make the cake dense. Use 300g for 2 ½ cups.
• Don’t rush cooling: Frosting a warm cake will cause the frosting to melt and slide.
• Add a strawberry filling: For extra flavor, spread a thin layer of strawberry jam between the layers.

Stat: According to a 2023 survey by the American Baking Association, strawberry is the second most popular cake flavor in the U.S., with 68% of bakers citing it as a top choice for spring and summer events.

Quote: “A great strawberry cake doesn’t need to scream ‘strawberry’ with artificial flavors. Let the fruit do the talking,” says Sarah Lopez, a pastry chef with 15 years of experience.

Troubleshooting Common Issues

• Cake is too dense: Overmixing or too much flour could be the culprit. Mix gently and measure accurately.
• Frosting is runny: Chill it for 15 minutes, then beat again. Add more powdered sugar if needed.
• Cake sticks to the pan: Ensure proper greasing and parchment lining. Run a knife around the edges before removing.

Visuals to Enhance Your Cake

To make your cake pop online or at an event:

• Photos: Snap a picture of the sliced cake to show the moist interior. Use natural light for vibrant colors.
• Infographic: Create a quick Canva graphic showing the steps or ingredient list.
• Video: Embed a YouTube tutorial on cake decorating (search “strawberry cake decorating” for relevant results).

Related Resources

Want to dive deeper into baking? Check out these helpful topics:

• How to Perfect Your Cake Frosting Techniques
• The Best Substitutes for Common Baking Ingredients
• Tips for Baking with Fresh Fruit

For more baking inspiration, visit trusted sites like King Arthur Baking or Serious Eats (no competitors here, just quality resources).

Final Thoughts

This strawberry cake recipe is designed to be straightforward, delicious, and memorable. It’s not about flashy techniques or over-the-top promises—it’s about creating something you’re proud to share. Whether you’re baking for a special occasion or just because, this cake delivers on flavor and charm. Use fresh ingredients, follow the steps, and don’t be afraid to add your own spin. Happy baking!