Welcome to the ultimate guide for crafting an incredibly delicious and truly **easy homemade strawberry cake recipe** from scratch. This isn’t just any cake; it’s a celebration of fresh, vibrant strawberry flavor, made without a single cake mix or gelatin packet. We’re talking about pure, unadulterated strawberry goodness, both in the moist cake layers and in the luscious **strawberry buttercream frosting** that crowns it. Prepare to impress your family and friends with a dessert that tastes as delightful as it looks, packed with an unforgettable **strawberry filling** experience.
For generations, fruit-flavored cakes have held a special place in our hearts, often preferred over classic chocolate or vanilla. This **fresh strawberry puree cake** delivers a taste sensation that will have everyone asking for a second slice. It’s a recipe that perfectly balances sweetness with the natural tang of ripe strawberries, creating a truly irresistible treat.
Gina’s Recipe Rundown: Unveiling the Perfect Strawberry Cake
Texture: Prepare for a cake that’s both substantial and incredibly tender. The texture of this **homemade strawberry cake** is perfectly balanced – moist, with a soft, delicate crumb that practically melts in your mouth. Its slight density makes it ideal for creating beautiful, stable layered cakes, ensuring each tier holds its shape gracefully.
Taste: The flavor profile of this **strawberry cake with strawberry filling** is nothing short of extraordinary. It boasts a fresh, vibrant, and authentic strawberry taste, achieved through the generous use of fresh strawberry puree. This natural fruit essence is perfectly complemented by a subtle hint of vanilla, creating a harmonious and utterly delightful sweet and fruity experience.
Ease: Don’t let the “from scratch” aspect intimidate you. Making this **easy strawberry cake** is surprisingly straightforward. With readily available ingredients and clear, step-by-step instructions, even novice bakers can achieve a deliciously flavorful and beautifully presented cake every single time. It’s a recipe designed for success, yielding impressive results with minimal fuss.
Why I love it: I adore this **homemade strawberry cake** because it embodies everything a perfect dessert should be. It bursts with the sweet, aromatic flavor of fresh strawberries, and its wonderfully moist texture makes every bite a true indulgence. This isn’t just a cake; it’s a delightful experience that brings joy to any occasion, reminding me of cherished family traditions and the art of baking with love.
My mother was a phenomenal baker, creating professional-level cakes throughout my life. I was fortunate enough not only to learn invaluable baking techniques from her but also to inherit her treasure trove of cherished recipes, including this very one. She had a knack for transforming simple ingredients into edible masterpieces, and this **strawberry cake** is a testament to her legacy.
**Don’t forget to check out our Fresh Strawberry Cupcakes with Strawberry Cream Cheese Frosting for another delightful strawberry treat!
During wedding season, my mom would often create traditional wedding cakes in classic white and chocolate flavors. However, for the bride and groom’s specialty cakes, she would often unleash her creativity, and that’s where unique recipes like this **homemade strawberry cake** would truly shine. These personalized cakes were always a hit, adding a touch of bespoke charm to every celebration.
And if you’re a fan of strawberry pastries, don’t miss our tempting Baked Strawberry Donuts too! They’re another fantastic way to enjoy the sweet taste of strawberries in a baked treat.
- Gina’s Recipe Rundown:
- How Many Servings Does This Cake Yield?
- Creating Fresh Strawberry Puree
- Achieving a Rich Strawberry Flavor in Your Cake
- Using Fresh vs. Frozen Strawberries for Baking
- Essential Ingredients for Strawberry Puree
- Baking a Strawberry Cake Without Artificial Flavoring
- Step-by-Step Guide to Making Homemade Strawberry Cake
- Freezing Your Homemade Strawberry Cake for Later
- Tips for an Extra Moist Strawberry Cake
- Key Ingredients for a Delicious Strawberry Cake with Filling
- Accurately Measuring Confectioner’s Sugar
- Halving the Strawberry Cake Recipe
- The Role of Food Coloring in Strawberry Cake
- Choosing the Best Frosting for Strawberry Cake
- Preparing Homemade Strawberry Buttercream Frosting
- Adjusting the Recipe for Different Pan Sizes
- Preparing Your Strawberry Cake Ahead of Time
- Ingredients for Irresistible Strawberry Buttercream Frosting
- The Importance of Cake Flour in Baking
- Precise Flour Measurement for Baking Success
- Avoiding a Dense or Heavy Strawberry Cake
- Optimal Baking Time for Homemade Strawberry Cake
- Other Must-Try Cake Recipes
What truly sets this **easy strawberry cake with strawberry filling** apart is its authentic, made-from-scratch foundation. While many recipes resort to doctored cake mixes or artificial strawberry gelatin for color and flavor, this recipe prides itself on being 100% homemade. It celebrates the natural sweetness and vibrant taste of actual strawberries, transformed into a smooth puree that forms the heart of this delightful dessert. This commitment to fresh, natural ingredients ensures a superior flavor that simply cannot be replicated by shortcuts.
Of course, for those times when convenience is key, you do have the option to use high-quality strawberry jam in place of the fresh strawberry puree. However, if you’re aiming for that truly authentic, rich strawberry flavor and an unparalleled sense of accomplishment, then making your own **strawberry puree** is the way to go. If you opt for homemade strawberry jam, you’re still achieving a 100% homemade cake – a win-win for flavor and homemade charm!
Frequently Asked Questions About Our Easy Strawberry Cake
How Many Servings Does This Cake Yield?
This versatile **homemade strawberry cake** can be portioned in several ways to suit your gathering. For our family of five, I typically cut it into 10 generous slices. However, if you prefer smaller portions, you can easily get 12 regular-sized slices from an 8-inch round cake.
To maximize your servings for a larger crowd, consider a different cutting technique. Begin by slicing the entire cake in half down the middle, creating two semi-circular halves. From these halves, you can then trim off the rounded ends, which will give you four small wedge-shaped pieces and leave two larger, semi-rectangular sections of the cake. Proceed to slice thin, semi-rectangle-shaped pieces from these larger sections. This method can yield approximately 16 slices, which are still substantial enough for most guests, especially when served alongside a scoop of delicious ice cream or a dollop of whipped cream.
Creating Fresh Strawberry Puree for Your Cake
Making your own **fresh strawberry puree** is incredibly simple and key to the vibrant flavor of this cake. Here’s how:
- Simply combine the fresh, hulled strawberries and granulated sugar in a small food processor or blender.
- Pulse the mixture until it achieves a smooth consistency, resembling a thin jam. This process extracts the natural sweetness and color, creating a concentrated strawberry flavor for your cake and frosting.
Can I Use a Vanilla Substitute Instead of Vanilla Extract?
While **vanilla extract** is highly recommended for its rich, complex flavor, you can use vanilla essence as an alternative. Keep in mind that vanilla essence typically has a less robust flavor profile compared to pure vanilla extract, so the overall depth of taste in your **easy strawberry cake** might be slightly different. However, it remains a viable option if extract is unavailable.
Achieving a Rich Strawberry Flavor in Your Cake
To ensure your **homemade strawberry cake** boasts a truly intense and authentic strawberry flavor, several techniques can be employed. The primary method is to use a generous amount of **fresh strawberry puree** directly in the cake batter, as this recipe calls for. Beyond that, you can enhance the flavor even further by gently folding in a few tablespoons of high-quality strawberry preserves into the batter. For an extra concentrated burst of fruitiness, consider adding a small amount of pure strawberry extract to both the cake batter and the **strawberry buttercream frosting**. These additions will layer the strawberry notes, creating a deeply flavorful dessert.
Using Fresh vs. Frozen Strawberries for Baking
When preparing your **easy strawberry cake**, both fresh and frozen strawberries are excellent options for making the puree. Fresh strawberries tend to impart a slightly brighter, more vibrant flavor and color to the cake. If using fresh, simply wash and hull them before pureeing.
If you opt for frozen strawberries, ensure they are thoroughly thawed and well-drained before pureeing. This step is crucial to prevent excess moisture from being introduced into your cake batter, which could affect the final texture. Both options will deliver delicious results, so choose what’s most convenient for you.
Essential Ingredients for Strawberry Puree
To create the foundational **strawberry puree** for your delectable cake and frosting, you will need just two simple ingredients:
- Fresh, ripe strawberries: Choose berries that are bright red and fragrant for the best flavor.
- Granulated sugar: A small amount helps to sweeten the puree and enhance the natural strawberry taste.
Why Do You Add Vanilla Extract to the Recipe?
**Vanilla extract** is a staple in most baking recipes, and for good reason. It’s not just about adding a distinct vanilla flavor; it’s about enhancing and rounding out the other flavors in the cake. In this **easy strawberry cake**, vanilla extract acts as a flavor enhancer, adding depth and warmth that complements the bright strawberry notes. It prevents the cake from tasting one-dimensional or merely “bready,” elevating the overall taste profile and contributing to a more complex and satisfying experience.
This Recipe Calls for a Stand Mixer. Can I Also Make This Recipe by Hand?
Absolutely! While a stand mixer can certainly make the process quicker and more effortless, this **homemade strawberry cake recipe** can easily be prepared by hand. Just be prepared for a bit more arm work and a slightly longer mixing time. When mixing by hand, ensure all ingredients are thoroughly combined and the batter reaches the specified consistency, particularly when creaming the butter and sugar. The end result will be just as delicious, proving that passion and patience are key ingredients in baking.
Baking a Strawberry Cake Without Artificial Flavoring
Yes, you can absolutely make this **easy strawberry cake** without any artificial flavoring! This recipe is designed to rely on the natural goodness of real strawberries for its exquisite taste. **Strawberry puree**, fresh chopped fruit, or even freeze-dried strawberry powder are fantastic natural alternatives that deliver authentic flavor without synthetic additives. These natural ingredients provide a pure, wholesome taste that enhances the cake’s appeal.
It’s important to note, however, that using only natural strawberry sources might result in the cake batter taking on a more subtle, sometimes grayish or purplish hue after mixing and baking, rather than the vibrant pink often associated with artificial colorings. This is perfectly normal and a sign of its genuine, unadulterated strawberry content.
Step-by-Step Guide to Making Homemade Strawberry Cake
Creating this stunning **homemade strawberry cake** is a rewarding process. Follow these instructions carefully for a perfect result:
- Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare two 8-inch round cake pans by liberally greasing and flouring them. For best results, consider using a non-stick baking spray or Baker’s Release. Set the pans aside.
- In a large mixer bowl, combine the dry ingredients: cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Stir them together until well blended.
- Add the cold, cubed butter to the dry mixture and mix on low speed until the mixture resembles coarse, moist crumbs. This step is crucial for a tender cake.
- Gradually beat in the large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate measuring cup, whisk together the milk (or buttermilk), **strawberry puree** (or jam), and vanilla extract until well combined.
- With the mixer running on low speed, slowly pour the milk/strawberry mixture into the flour/butter mixture. Continue beating gently until the batter is smooth and just combined, being careful not to overmix.
- If desired, add pink food coloring a few drops at a time until you achieve your preferred shade. Remember that the color will deepen slightly during baking.
- Divide the luscious batter evenly between the two prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely in their pans before attempting to remove them. For easier handling and to prevent crumbs from mixing into your frosting, I highly recommend freezing the cooled cake layers for at least 1-2 hours before decorating. This firming process makes frosting a breeze!
Freezing Your Homemade Strawberry Cake for Later
Yes, this **homemade strawberry cake** is incredibly freezer-friendly, making it perfect for preparing ahead of time! I frequently freeze cakes at various stages of the baking and decorating process to save time and ensure optimal results.
Once your baked and cooled cake layers are completely cool, remove them from the pans. Wrap each layer tightly in several layers of plastic wrap, then an additional layer of aluminum foil. Freeze these well-wrapped layers for future use. This method is also excellent when you prefer to work with cold cake layers, as it helps prevent the frosting from becoming too soft during decoration.
I also find it beneficial to freeze the cake after assembling the layers and applying a thin **crumb coat** of frosting. This initial layer of frosting locks in any loose crumbs and creates a stable base. Freezing the cake at this point helps to firm up the crumb coat, making the final frosting application much smoother and preventing your beautiful **strawberry buttercream frosting** from sliding off if the cake is too warm. You can prepare a cake to this stage days before an event, then simply finish the decorating the night before or on the day of serving.
For fully decorated cakes, gently wrap the entire cake in plastic wrap and then foil, being careful not to damage the frosting. You can freeze it until needed. Remember that the frosting won’t become completely rock-hard and can still be dented if pressure is applied while frozen. To serve, thaw the cake in the refrigerator overnight. For the best flavor and texture, allow it to sit at room temperature for 1-2 hours before serving, ensuring the frosting is creamy rather than stiff.
Tips for an Extra Moist Strawberry Cake
To achieve an exceptionally moist **easy strawberry cake**, consider incorporating certain ingredients into your batter. Dairy products like sour cream, buttermilk, or plain full-fat yogurt are fantastic additions, as they provide richness and acidity that tenderize the cake crumb, contributing to a wonderfully moist result. Additionally, always be mindful not to overmix the batter. Overmixing can develop too much gluten, leading to a denser, tougher cake. Mix just until the ingredients are combined. It’s worth noting that this particular recipe already yields a cake that is naturally more dense and sturdy than those made from a box mix, making it ideal for stacking in layers. These tips will help you achieve the best possible texture.
Key Ingredients for a Delicious Strawberry Cake with Filling
Crafting a truly exceptional **homemade strawberry cake with strawberry filling** relies on a few core ingredients working in harmony. The essential components typically include flours for structure, sugar for sweetness, eggs for binding and richness, butter for flavor and moisture, and leavening agents like baking powder for rise. Crucially, fresh or frozen strawberries, or a homemade **strawberry puree**, provide the signature flavor and color. Milk (or buttermilk) adds moisture and contributes to the cake’s tender crumb. Here’s a detailed list of what you’ll need for this recipe:
- Cake flour: Essential for a tender, fine crumb.
- All-purpose flour: Provides additional structure.
- Granulated sugar: Sweetens the cake and aids in moisture retention.
- Baking powder: The primary leavening agent for a good rise.
- Table salt: Balances sweetness and enhances other flavors.
- Cold butter (cubed): Adds richness and creates a delicate texture.
- Large eggs: Act as a binder, add moisture, and contribute to richness.
- Milk or buttermilk: Provides liquid for the batter and promotes tenderness.
- Strawberry puree or strawberry jam (for the strawberry filling): The star ingredient for authentic strawberry flavor.
- Vanilla extract: Enhances overall flavor and adds warmth.
- Pink food color (optional): For a more vibrant, traditional pink hue.
Accurately Measuring Confectioner’s Sugar
Properly measuring ingredients is fundamental to baking success. For **confectioner’s sugar** (also known as powdered sugar or icing sugar), the standard and most accurate method is the “spoon and level” technique. This involves spooning the sugar into your measuring cup until it overflows, then using a straight edge (like the back of a knife) to level off the excess without packing it down. This ensures you’re adding the correct amount, preventing the frosting from becoming too dry or overly sweet.
Alternatively, if you first fluff the sugar in its container with a spoon and then gently scoop it into the measuring cup, taking care not to compress it, this method can also work well for this **strawberry buttercream frosting recipe**. The key is to avoid packing the sugar into the cup, as this can add significantly more than intended and throw off the frosting’s consistency.
Halving the Strawberry Cake Recipe
Certainly! If you’re looking to make a smaller **easy strawberry cake**, perhaps for a more intimate gathering or simply to try the recipe, you can easily cut all the ingredient quantities in half. This will yield a single-layer cake. However, for maximum efficiency and future convenience, I often recommend making the full recipe and then freezing one of the baked cake layers for another occasion. This way, you always have a delicious homemade cake layer ready to be defrosted and decorated at a moment’s notice.
The Role of Food Coloring in Strawberry Cake
While food coloring is entirely optional in this **homemade strawberry cake recipe**, it is highly recommended if you desire a vibrant pink cake that visually matches its delicious flavor. Without food coloring, the natural pigments from the strawberries, when mixed and baked into the batter, tend to result in a muted, often grayish or purplish hue. This doesn’t affect the taste, but it might not be the bright pink you expect.
It’s also important to note that the color of the cake batter will intensify as it bakes. For instance, I used about 15-20 drops of electric pink gel food coloring to achieve a soft, pale pink batter. Once baked, this transformed into a remarkably bright and vibrant pink cake. The same principle applies to the **strawberry buttercream frosting**; its color will deepen slightly as it sits, though usually in a more subtle manner compared to the cake itself. Adjust the food coloring to your personal preference for a visually appealing **easy strawberry cake**.
Choosing the Best Frosting for Strawberry Cake
For a **strawberry cake with strawberry filling**, the choice of frosting is crucial to complement its fresh, fruity flavor. Two popular and highly recommended options are classic cream cheese frosting or a rich buttercream frosting. Both provide a delightful contrast and enhance the cake’s taste.
To amplify the strawberry experience even further, consider incorporating **strawberry puree** or finely crushed freeze-dried strawberries directly into your chosen frosting. This adds an extra layer of authentic fruit flavor and a beautiful natural pink tint. Alternatively, for a lighter, refreshing touch, a simple whipped cream topping can also be a wonderful pairing, allowing the natural sweetness of the cake to shine. This recipe includes a detailed guide for making the perfect **strawberry buttercream frosting**, which is a fantastic choice for this cake.
Preparing Homemade Strawberry Buttercream Frosting
Crafting a silky, flavorful **strawberry buttercream frosting** is easier than you think and perfectly complements this **easy strawberry cake**. Follow these steps for a delightful frosting:
- In a large mixer bowl, place the room temperature butter. Beat it on high speed until it becomes light, fluffy, and significantly paler in color. This process incorporates air and creates a smooth base.
- Add the vanilla extract and salt to the beaten butter, mixing until just combined.
- Gradually beat in the confectioner’s sugar, one cup at a time. Ensure each cup is fully incorporated into the mixture before adding the next. This prevents a powdery mess and helps achieve a smooth consistency.
- Gently fold in the **strawberry puree** or strawberry jam. The pure fruit will infuse the buttercream with natural flavor and a beautiful pink hue.
- If a more vibrant color is desired, beat in pink food coloring a few drops at a time until you reach your preferred shade.
Should I Use Salted or Unsalted Butter for the Cake and Frosting?
The choice between salted and unsalted butter often comes down to personal preference in baking. For this **easy strawberry cake** and its accompanying **strawberry buttercream frosting**, both can work. If you enjoy a slight hint of salt to balance the sweetness, then salted butter is a great choice. I typically use whatever butter I have on hand, which is usually salted, and I find that the subtle saltiness wonderfully enhances the sweet strawberry flavors in this recipe.
In times when specific ingredients might be hard to find at the grocery store, it’s often best to adapt and use what’s available. The key is to enjoy the baking process and the delicious result!
Adjusting the Recipe for Different Pan Sizes
This versatile **homemade strawberry cake recipe** can be adapted for various pan sizes, giving you flexibility for your baking needs. You can successfully bake this batter in:
- Three 6-inch round pans (for a taller cake)
- Two 9-inch round pans (for slightly thinner layers)
- One 10-inch round bundt pan
- One 11×7 inch baking dish (for a sheet cake style)
- One 10-inch springform pan
- 12-18 cupcakes (baking time will vary)
When adjusting pan sizes, remember to modify the baking time accordingly. Smaller pans or cupcakes will require less baking time, while larger pans or deeper batters will need more. Always keep a close eye on your cake as it bakes. To test for doneness, insert a toothpick into the center; it should come out clean. Alternatively, gently press the top of the cake with your finger – if it springs back, it’s ready. These simple checks will ensure your **easy strawberry cake** is perfectly baked, no matter the pan.
Preparing Your Strawberry Cake Ahead of Time
Yes, preparing this **homemade strawberry cake** in advance is a fantastic way to manage your time, especially for special occasions. The individual cake layers can be baked up to 2 days prior and stored at room temperature, tightly wrapped. For longer storage, the baked layers can be frozen for several weeks (see freezing instructions above).
To ensure the best possible texture and freshness, it’s generally recommended to frost the cake just before you plan to serve it. This allows the **strawberry buttercream frosting** to maintain its ideal consistency and prevents the cake from drying out. Planning ahead makes enjoying this **easy strawberry cake** stress-free!
Ingredients for Irresistible Strawberry Buttercream Frosting
To create the perfect creamy and flavorful **strawberry buttercream frosting** for your **easy strawberry cake**, gather these key ingredients:
- Butter: Softened to room temperature for optimal whipping.
- Vanilla extract: Enhances the overall flavor profile.
- Table salt: Balances the sweetness and highlights the strawberry notes.
- Confectioner’s sugar: Provides structure and sweetness, resulting in a smooth frosting.
- Strawberry puree or strawberry jam: The essential ingredient for authentic strawberry flavor and color.
- Pink food color (optional): For a more vibrant and visually appealing frosting.
What is Cake Flour and Why is it Used?
**Cake flour** is a specialized type of flour that plays a significant role in achieving a specific cake texture. It is very finely milled, giving it a lighter, more delicate texture compared to standard all-purpose flour. Additionally, it is typically bleached, which not only gives it a lighter color but also alters its protein structure. Crucially, cake flour has a much lower protein content than all-purpose flour. This lower protein content means less gluten development when mixed, resulting in a cake that is exceptionally tender, soft, and has a finer crumb. It contributes significantly to the delicate rise and overall consistency of a truly gourmet **easy strawberry cake**.
Is Cake Flour Essential, or Can I Substitute All-Purpose Flour?
While **cake flour** is highly recommended for this **homemade strawberry cake recipe** due to its ability to create a tender, fine-crumbed cake, it’s not strictly mandatory. As mentioned, it significantly impacts the cake’s overall texture and consistency. If you cannot find cake flour at your local store, you can substitute it with all-purpose flour. However, be aware that using all-purpose flour might result in a slightly denser and less delicate cake texture, as it has a higher protein content and develops more gluten. For the best possible light and airy result, seeking out cake flour is advised.
Can I Use a Gluten-Free Flour Blend for This Recipe?
I haven’t personally tested this **easy strawberry cake recipe** with a gluten-free flour blend yet, so I can’t definitively say how the results would turn out. However, if you’re interested in trying it, I would suggest using a 1:1 gluten-free flour blend. These blends are often formulated to substitute directly for wheat flour in recipes without requiring significant alterations to other ingredients. If you do experiment with a gluten-free version, please come back and share your experience and results – it would be incredibly helpful for other bakers!
Precise Flour Measurement for Baking Success
Accurate flour measurement is critical to the success of any baked good, including this **easy strawberry cake**. The universally accepted “spoon and level” method is the official way to measure flour. To do this, use a spoon to lightly fluff the flour in its container, then gently spoon it into your dry measuring cup until it’s overflowing. Finally, use a straight edge (like the back of a butter knife) to level off the top without compacting the flour. This method ensures you don’t accidentally add too much flour, which can lead to a dry, dense cake.
As I mentioned with confectioner’s sugar, if you first fluff your flour with a spoon and then gently scoop it into the measuring cup, being careful not to pack it in, this technique can also work effectively for this specific **homemade strawberry cake recipe**. The key takeaway is to avoid compacting the flour at all costs, as excessive flour will absorb too much moisture and result in a heavy, dry cake.
Can I Use a Sugar Substitute in This Strawberry Cake?
I have not personally experimented with sugar substitutes in this **easy strawberry cake recipe**, so I cannot guarantee the outcome. Baking with sugar substitutes can sometimes alter the texture, moisture, and even the browning of a cake. If you choose to try a sugar substitute, I recommend selecting one that is specifically designed for a 1:1 replacement ratio with granulated sugar. This will help maintain the recipe’s balance of sweetness. Please do let me know how it turns out if you give it a try!
Avoiding a Dense or Heavy Strawberry Cake
To prevent your **homemade strawberry cake** from becoming overly dense or heavy, precision in your baking methods is paramount. Firstly, ensure you are measuring all ingredients accurately, especially the flour. Too much flour is a common culprit for dense cakes, as it absorbs excess moisture and stiffens the batter. Refer to the flour measurement tips above for the proper technique.
Secondly, and equally important, avoid overmixing the batter. Once the wet and dry ingredients are combined, mix only until no streaks of flour remain. Overmixing develops gluten, which can lead to a tough and heavy cake texture. Lightly folding the ingredients together will help achieve a fluffier, more tender result. Remember that this **easy strawberry cake** is inherently designed to be somewhat denser than a typical box mix cake, making it robust for stacking. Therefore, careful measurement and gentle mixing are even more critical to prevent it from becoming excessively dense.
Optimal Baking Time for Homemade Strawberry Cake
The ideal baking time for a **homemade strawberry cake** can vary slightly depending on your oven and the specific size and thickness of your cake layers. Generally, this recipe calls for baking at 325–350°F (160–175°C) for approximately 35-40 minutes. It is crucial to monitor your cake towards the end of the baking time to prevent overbaking, which can lead to a dry cake.
Always perform a doneness test: insert a clean toothpick into the very center of the cake. If it comes out clean, with no wet batter attached, your **easy strawberry cake** is perfectly baked and ready to be removed from the oven. This simple step ensures a beautifully cooked cake every time.
Products I Love for Making a Homemade Strawberry Cake with Strawberry Filling
This **strawberry cake recipe** is not only incredibly delicious but also remarkably easy to make. Whether you’re an experienced baker who already has these items on hand or a beginner feeling a little nervous about baking from scratch, you’re going to love the process and the result! I’ve put together a list of my absolute must-have tools and products that make preparing this **easy strawberry cake** a true joy and help ensure perfect results every time.
- Pink Food Color – Optional, but highly recommended for that vibrant strawberry hue.
Essential Tools for Strawberry Buttercream Frosting
- Pink Food Color
- Stand Mixer – A true time-saver for fluffy buttercream.
- Piping Bags – For precise and beautiful frosting decoration.
- Offset Spatula – Indispensable for spreading frosting smoothly.
- Silicone Spatulas – Perfect for scraping bowls clean and folding ingredients.
If you adore this **Easy Strawberry Cake recipe** with its luscious strawberry filling and creamy strawberry buttercream frosting, you’re going to love exploring these other fantastic cake recipes. Each link below leads to an easy, printable recipe, perfect for satisfying your sweet tooth!
Discover the Recipe
Get the Recipe
View the Recipe
See the Recipe
Find the Recipe
Explore this Recipe
Check Out This Recipe
Discover the Recipe
View the Recipe
See the Recipe
Get the Recipe
Other Cake Recipes You Don’t Want to Miss
Once you’ve mastered this **easy strawberry cake**, you might be eager to expand your baking repertoire. Here are some more delightful cake recipes that are absolutely worth trying:
- Rum Cake: A deliciously boozy and moist cake.
- Apple Cider Donut Cake: Tastes just like your favorite fall treat.
- Easy Lemon Cake: Bright, zesty, and incredibly refreshing.
- Coconut Poke Cake: A wonderfully moist cake infused with coconut flavor.
- S’mores Cake: All the flavors of your favorite campfire treat in cake form.
- Fresh Strawberry Cupcakes: Another fantastic way to enjoy fresh strawberries.
- Chocolate Raspberry Cake: A decadent pairing of rich chocolate and tart raspberries.
- Hummingbird Cake: A tropical delight with banana, pineapple, and pecans.
- Mint Chocolate Chip Cake: Refreshing and rich, a perfect combination.
- World’s Best Chocolate Cake: A truly indulgent experience for chocolate lovers.
- Best Yellow Cake Recipe: A classic, buttery, and moist favorite.
- Best White Cake Recipe: Elegant and perfect for any celebration.
- German Chocolate Cake: Layers of rich chocolate and coconut-pecan frosting.
- Homemade Funfetti Cake: A joyful, colorful cake for any party.
- Best Chocolate Cupcake Recipe: Moist, rich, and deeply satisfying.
- Carrot Cake: Spiced, moist, and often topped with cream cheese frosting.
- Zebra Cake: A visually stunning cake with contrasting layers.
- Flower Cake: A beautifully decorated cake perfect for spring or special occasions.
- Lemon Bundt Cake with Glaze: A simple yet elegant citrus-flavored bundt.
If you’ve enjoyed making and tasting this delightful recipe for **Easy Strawberry Cake with strawberry buttercream frosting**, we would be incredibly grateful if you would share your experience! Please consider leaving a five-star review below, and help us spread the sweetness by sharing this recipe on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Substack, Facebook, Pinterest, Instagram, Email Subscription
Rate this Recipe
Easy Strawberry Cake Recipe
Ingredients
Cake
- 1½ cups cake flour
- 1½ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ tsp baking powder
- 1 tsp table salt
- 1 cup cold butter – cubed – 2 sticks
- 4 large eggs
- ¾ cup milk or buttermilk
- ¾ cup strawberry puree or strawberry jam
- 2 tsp vanilla extract
- pink food color – optional – I used about 15-20 drops of gel
Strawberry Buttercream Frosting
- 2 cups butter – room temperature
- 1 tsp vanilla extract
- ¼ tsp table salt
- 7 cups confectioner’s sugar
- ¾ cup strawberry puree or strawberry jam
- pink food color optional – I used about 15-20 drops of gel
Fresh Strawberry Puree (to equal 3/4 cup)
- 1½ cups strawberries fresh – about 10-12
- 2 tbsp granulated sugar
Instructions
Cake
-
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
-
Liberally grease and flour two 8-inch round cake pans. For easier release, Baker’s Release is recommended. Set aside.
-
In a large mixer bowl, thoroughly stir together the cake flour, all-purpose flour, granulated sugar, baking powder, and salt.
-
Add the cold, cubed butter and mix until the mixture resembles coarse, moist crumbs.
-
Beat in the large eggs, one at a time, ensuring full incorporation after each addition.
-
In a separate measuring cup, combine the milk (or buttermilk), strawberry puree (or jam), and vanilla extract. Stir until well blended.
-
With your mixer on low speed, carefully and slowly pour the milk/strawberry mixture into the flour/butter mixture. Continue beating until the batter is just smooth, taking care not to overmix.
-
If desired, add pink food coloring until you achieve the desired shade. Be aware that the color will intensify during baking.
-
Divide the prepared batter evenly between the two prepared cake pans.
-
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
-
Allow the cakes to cool completely in their pans before removing and frosting. For best results and to minimize crumbs in the frosting, I recommend freezing the cooled cakes for at least 1-2 hours before decorating.
Frosting
-
Place the room temperature butter in a large mixer bowl and beat on high speed until it is light and fluffy.
-
Add the vanilla extract and salt, mixing until just combined.
-
Slowly beat in the confectioner’s sugar, adding 1 cup at a time. Ensure each addition is fully incorporated before adding the next cup.
-
Fold in the strawberry puree or jam until evenly distributed.
-
If using, beat in pink food coloring until the desired shade is achieved.
Fresh Strawberry Puree
-
Combine the fresh, hulled strawberries and granulated sugar in a small food processor or blender. Pulse until the mixture reaches the consistency of a thin jam.
Decorate
-
Carefully remove one of the cooled cake layers from its pan and place it on a cake plate or cardboard round. You can secure it with a small dollop of frosting underneath to prevent it from shifting.
-
If your cake baked with a dome, use a cake leveler or a sharp, serrated knife to trim off the dome and create a flat, even surface.
-
Spread an even layer of strawberry buttercream frosting on top of the bottom cake layer. For extra flavor and visual appeal, you can add about ¼ cup of additional strawberry puree or jam on top of this frosting layer.
-
Remove the second cake layer from its pan and trim it flat, just as you did the first layer.
-
Carefully place this second cake layer directly on top of the frosting and filling layer.
-
Using an offset spatula, apply a thin layer of frosting around the entire cake, covering both the top and sides. This is known as the “crumb coat,” and it traps any loose crumbs. You should still be able to see the cake through this layer. I like to freeze the cake at this stage for about 15-30 minutes to set the crumb coat, which makes the final frosting much easier to apply smoothly.
-
Once the crumb coat is set (and the cake is chilled or frozen), apply a second, thicker, and more opaque layer of strawberry buttercream frosting to the top and sides of the cake. Smooth it out using your offset spatula or a cake scraper.
-
Transfer any remaining frosting to a piping bag fitted with your desired tip (I used a medium open star tip for this cake) and decorate the cake as you wish.
-
For a final touch, crown the center of the cake with a single, fresh strawberry.
-
Keep the finished cake refrigerated until approximately 1-2 hours before you are ready to serve, allowing the frosting to soften slightly for optimal taste and texture.
Notes
Keep in mind that the color of the cake will intensify during baking. For reference, I used about 15-20 drops of electric pink gel food coloring to achieve a soft pale pink batter, which transformed into a bright and vibrant pink upon baking.
This color intensification also applies to the frosting, though it’s typically more subtle than in the cake itself.
This recipe is adaptable to various pan sizes: you can use three 6-inch round pans, two 9-inch round pans, one 10-inch bundt pan, one 11×7 inch baking dish, one 10-inch springform pan, or yield 12-18 cupcakes.
Remember to adjust baking times for different pan sizes: reduce time for smaller pans or cupcakes, and increase for larger pans or deeper batters. Always monitor closely and use the toothpick test for doneness, or ensure the cake springs back when lightly pressed.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.