This easy homemade strawberry cake recipe is the perfect way to celebrate fresh fruit and create a dessert that is as beautiful as it is delicious. I developed this recipe after years of searching for a cake that delivered intense, real strawberry flavor without relying on artificial mixes or gelatin.

This version uses a simple strawberry puree to infuse both the cake and the frosting, resulting in a moist, tender crumb and a beautiful natural pink color. It has become my go-to for birthdays, special occasions, or whenever I crave a truly special treat.

Essential Ingredients for Your Cake

To make this delicious strawberry cake from scratch, you will need a few key ingredients. The heart of this recipe is the homemade strawberry puree, which ensures a fresh and authentic flavor throughout.

For the Strawberry Cake:

Strawberries. You will need one pound of fresh or frozen strawberries to make the concentrated puree.
All-Purpose Flour. This provides the structure for our tender cake.
Baking Powder & Baking Soda. These leavening agents work together to give the cake a perfect, fluffy lift.
Salt. A small amount enhances all the other flavors.
Unsalted Butter. Use softened butter for a rich flavor and tender texture.
Granulated Sugar. Provides sweetness and helps create a light crumb.
Egg Whites. Using only egg whites keeps the cake light and airy. Make sure they are at room temperature.
Vanilla Extract. This complements the strawberry flavor beautifully.
Whole Milk. Room temperature milk adds moisture and richness to the batter.

For the Strawberry Cream Cheese Frosting:

Cream Cheese. Use a full-fat block, softened, for a tangy and creamy frosting.
Unsalted Butter. Softened butter makes the frosting smooth and spreadable.
Powdered Sugar. Sift this to ensure your frosting is silky and free of lumps.
Strawberry Puree. A small amount gives the frosting its flavor and lovely pink hue.
Vanilla Extract & Salt. These balance the sweetness and add depth.

Step by Step Baking Instructions

Making this cake is a straightforward process. I have broken it down into four simple parts: creating the puree, mixing the cake, whipping up the frosting, and assembling your masterpiece.

1. Make the Strawberry Puree

First, wash, hull, and blend your strawberries until they are completely smooth.
Pour the smooth puree into a small saucepan.
Simmer it over medium heat, stirring often to prevent it from sticking.
Cook until the puree has reduced by about half. This concentrates the flavor significantly. You should have about one cup of thick puree.
Set the puree aside to cool completely before using it.

2. Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I also like to line the bottoms with parchment paper to guarantee the cakes release easily.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar until light and fluffy, which usually takes about 5 minutes.
Add the room temperature egg whites and vanilla extract, and beat for another minute until well combined.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and a half cup of your cooled strawberry puree. Mix only until the batter just comes together.

3. Bake the Cake

Divide the batter evenly between your prepared cake pans.
Bake for about 30 minutes. You will know the cakes are done when a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 20 minutes before turning them out onto a wire rack to cool completely.

4. Mix the Frosting and Assemble

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Add the vanilla and salt and mix well.
With the mixer on low, gradually add the sifted powdered sugar, alternating with a quarter cup of the cooled strawberry puree.
Once everything is added, increase the speed to medium and beat until the frosting is light and fluffy.
Place one cooled cake layer on your serving plate. Spread about one cup of frosting evenly over the top.
Carefully place the second cake layer on top.
Use the remaining frosting to cover the top and sides of the cake. You can create smooth sides or make decorative swirls with your spatula.

Tips for the Best Strawberry Cake

I have made this cake many times, and a few small details make a big difference. Here are my top tips for success.

Use Room Temperature Ingredients. Using room temperature butter, eggs, milk, and cream cheese is crucial. This helps the ingredients combine smoothly into a uniform batter and a lump-free frosting.
Measure Flour Correctly. Avoid packing flour into your measuring cup. Instead, fluff the flour with a spoon, then spoon it into your cup and level it off with a knife. This prevents a dry, dense cake.
Do Not Overmix. Once you add the dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can make your cake tough instead of tender.
Cool Cakes Completely. Be patient and let your cake layers cool all the way down before you try to frost them. A warm cake will melt your beautiful frosting into a soupy mess.

Storing Your Homemade Cake

To keep your strawberry cake fresh and delicious, proper storage is important. Because of the cream cheese frosting, it is best to store the cake in the refrigerator. Cover it well and it will stay moist and flavorful for up to 5 days. Let it sit at room temperature for about 20 minutes before serving for the best taste and texture.

Homemade Strawberry Cake Recipe

This easy homemade strawberry cake recipe is the perfect way to celebrate fresh fruit and create a dessert that is as beautiful as it is delicious. This version uses a simple strawberry puree to infuse both the cake and the frosting, resulting in a moist, tender crumb and a beautiful natural pink color.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 55

Cooling Time 1 35

Total Time 2 55

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 833

Ingredients Equipment Method Notes

Ingredients

For the Strawberry Puree

1 pound fresh or frozen strawberries if frozen, thaw first

For the Strawberry Cake

2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened
2 cups granulated sugar
4 large egg whites room temperature
2 teaspoons vanilla extract
1/2 cup whole milk room temperature
1/2 cup cooled strawberry puree from the batch made earlier

For the Strawberry Cream Cheese Frosting

8 ounces cream cheese softened
1 cup unsalted butter softened
6-7 cups powdered sugar sifted
1/4 cup cooled strawberry puree from the batch made earlier
1 teaspoon vanilla extract
1 pinch salt

Equipment

2 9-inch cake pans
Stand mixer or electric mixer
Mixing bowls
Blender
Small saucepan
Wire Rack

Method

Make the Strawberry Puree: First, wash, hull, and blend your strawberries until they are completely smooth.
Pour the smooth puree into a small saucepan. Simmer it over medium heat, stirring often to prevent it from sticking.
Cook until the puree has reduced by about half. This concentrates the flavor significantly. You should have about one cup of thick puree. Set the puree aside to cool completely before using it.
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper to guarantee the cakes release easily.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar until light and fluffy, which usually takes about 5 minutes.
Add the room temperature egg whites and vanilla extract, and beat for another minute until well combined.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and a half cup of your cooled strawberry puree. Mix only until the batter just comes together.
Bake the Cake: Divide the batter evenly between your prepared cake pans.
Bake for about 30 minutes. You will know the cakes are done when a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 20 minutes before turning them out onto a wire rack to cool completely.
Mix the Frosting and Assemble: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Add the vanilla and salt and mix well. With the mixer on low, gradually add the sifted powdered sugar, alternating with a quarter cup of the cooled strawberry puree.
Once everything is added, increase the speed to medium and beat until the frosting is light and fluffy.
Place one cooled cake layer on your serving plate. Spread about one cup of frosting evenly over the top.
Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. You can create smooth sides or make decorative swirls with your spatula.

Notes

Use Room Temperature Ingredients: Using room temperature butter, eggs, milk, and cream cheese is crucial. This helps the ingredients combine smoothly into a uniform batter and a lump-free frosting.
Measure Flour Correctly: Avoid packing flour into your measuring cup. Instead, fluff the flour with a spoon, then spoon it into your cup and level it off with a knife. This prevents a dry, dense cake.
Do Not Overmix: Once you add the dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can make your cake tough instead of tender.
Cool Cakes Completely: Be patient and let your cake layers cool all the way down before you try to frost them. A warm cake will melt your beautiful frosting into a soupy mess.
Storage: Because of the cream cheese frosting, it is best to store the cake in the refrigerator. Cover it well and it will stay moist and flavorful for up to 5 days. Let it sit at room temperature for about 20 minutes before serving for the best taste and texture.

Easy Homemade Strawberry Cake Recipe