Soft, sweet, and berry-packed
This homemade strawberry cake is soft, moist, and bursting with real strawberry flavor—no boxed mix required. Made with fresh strawberries and topped with a creamy strawberry frosting, it’s the perfect dessert for birthdays, spring gatherings, Valentine’s Day, or anytime you’re craving something pretty and delicious. The natural pink color and tender crumb make it a showstopper, while the simple steps keep it beginner-friendly and stress-free. If you’re looking for a cake that feels special but still easy enough for busy days, this strawberry cake is one you’ll want to bake, share, and pin for later. 🍓🎂
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 55 minutes
- Servings: 10–12 slices
📝 Ingredients List
For the Strawberry Cake
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- ¾ cup fresh strawberry purée (about 1½ cups strawberries, blended)
- ½ cup whole milk
- 1 tsp vanilla extract
- 2–3 drops pink food coloring (optional)
For the Strawberry Frosting
- ¾ cup unsalted butter, softened
- 3½ cups powdered sugar
- ¼ cup strawberry purée (reduced for thicker flavor)
- 1 tsp vanilla extract
- Pinch of salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups & spoons
- Blender or food processor
- Rubber spatula
- Two 8-inch round cake pans
- Parchment paper
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prep the pans: Preheat oven to 350°F (175°C). Grease cake pans and line bottoms with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt together. Set aside.
- Cream butter & sugar: Beat butter and sugar for 2–3 minutes until light and fluffy.
- Add eggs: Beat in eggs one at a time, mixing well after each. Stir in vanilla.
- Add strawberries: Mix in strawberry purée until smooth and evenly pink. 🍓
- Combine gently: Alternate adding dry ingredients and milk, starting and ending with dry. Mix just until combined.
- Bake: Divide batter evenly between pans. Bake 30–35 minutes, until a toothpick comes out clean.
- Cool completely: Let cakes cool in pans 10 minutes, then transfer to a rack.
- Make frosting: Beat butter until creamy. Gradually add powdered sugar, strawberry purée, vanilla, and salt until fluffy. 💗
- Assemble: Frost cooled cake layers, stack, and decorate as desired. 🎂
💡 Pro Tips
- Stronger strawberry flavor: Simmer strawberry purée for 10 minutes to reduce and intensify flavor before using.
- No fresh strawberries? Frozen strawberries work—thaw and drain first.
- Storage: Store covered in the fridge for up to 4 days.
- Cupcake option: Bake as cupcakes for 18–22 minutes.