Strawberry Cake Recipe

Every time I think of a strawberry cake, I’m immediately transported back to my childhood summers, when my grandmother would pick fresh strawberries from her garden and turn them into the most divine desserts. There was something magical about the aroma that filled the kitchen—the sweet scent of ripe strawberries mixing with the gentle warmth of freshly baked cake.

I remember sitting on a stool, watching her mix, fold, and taste everything meticulously. There’s a kind of joy that comes from baking something from scratch, and this strawberry cake is exactly that—a celebration of sweetness, freshness, and love.

I’ve tried many variations over the years, experimenting with layers, frostings, and different types of strawberries. But the version I’m sharing today is one I always come back to. It’s simple, approachable, and yet impressive enough to serve at a family gathering or even a small birthday celebration. The balance of moist sponge, fresh strawberry flavor, and lightly sweet frosting makes it a slice of happiness on any plate.

Whether you’re an experienced baker or someone who occasionally dabbles in desserts, this recipe is forgiving, joyful, and bound to become a favorite.

Why I Love This Recipe

What makes this strawberry cake truly special isn’t just the taste—it’s the way it feels. Each bite is soft, airy, and perfectly balanced with the natural sweetness of the strawberries. I love that it isn’t overly sugary; the strawberries bring their own vibrant flavor, which makes the cake feel fresh and light.

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This recipe has a beautiful versatility. You can serve it as a simple slice for afternoon tea, or dress it up with extra layers of cream and strawberries for a birthday or celebration. The sponge is incredibly tender, yet it holds up beautifully when layered, making it easy to frost without crumbling.

For me, it’s also a recipe that sparks nostalgia. Baking it reminds me of those summer afternoons with my grandmother, the smell of strawberries filling the house, and the gentle hum of family chatter in the background. But beyond memories, it’s the combination of flavors and textures—the soft sponge, the sweet-tart strawberries, and the creamy frosting—that keeps me coming back for more.

This is the kind of cake that doesn’t just satisfy your sweet tooth; it makes you pause and enjoy the moment. And that’s why I love it so much.

Ingredients for Strawberry Cake

When it comes to baking, I always emphasize quality ingredients—they make a noticeable difference in the final product. Here’s what you’ll need:

• Fresh strawberries: about 2 cups, sliced. Fresh, ripe strawberries are key. If they’re too tart, you can lightly sprinkle them with sugar and let them sit for a few minutes.
• All-purpose flour: 2 ½ cups, sifted. Sifting is important for a light, fluffy cake.
• Baking powder: 2 ½ teaspoons, to give the sponge that gentle rise.
• Salt: ¼ teaspoon, just enough to balance flavors.
• Unsalted butter: 1 cup, softened. Butter adds richness and keeps the cake tender.
• Granulated sugar: 1 ½ cups, for sweetness that’s not overpowering.
• Eggs: 4 large, at room temperature. They provide structure and moisture.
• Vanilla extract: 2 teaspoons, for a warm, inviting aroma.
• Whole milk: 1 cup, for a moist texture.
• Strawberry puree: optional, about ½ cup for an extra burst of strawberry flavor.

For the frosting, I personally love a light cream cheese frosting, which complements the strawberries without being too sweet. You’ll need:

• Cream cheese: 8 ounces, softened.
• Unsalted butter: ½ cup, softened.
• Powdered sugar: 2 cups, sifted for smoothness.
• Vanilla extract: 1 teaspoon.

These ingredients come together to create a cake that’s soft, moist, and packed with natural strawberry flavor.

How Much Time Will You Need

Baking this strawberry cake isn’t a time-consuming task, but it does require some patience. Here’s the general timeline:

• Prep time: 30–35 minutes. This includes washing and slicing strawberries, measuring ingredients, and preparing the pans.
• Bake time: 25–30 minutes for each layer.
• Cooling and frosting: about 40–45 minutes. Cooling is crucial—frosting a warm cake will ruin the texture.

In total, you’re looking at roughly 1 hour and 45 minutes from start to finish. That said, the satisfaction of a homemade strawberry cake is worth every minute.

How to Make Strawberry Cake

Step – 1: Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining the bottoms with parchment paper.

Step – 2: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step – 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–5 minutes. This step is crucial for a soft sponge.

Step – 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step – 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined—overmixing can make the cake dense.

Step – 6: Fold in the strawberry puree, if using. This will give your cake a natural pink hue and an extra boost of strawberry flavor.

Step – 7: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step – 8: 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 a wire rack to cool completely.

Step – 9: While the cake layers are cooling, prepare the frosting. Beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract. Mix until creamy.

Step – 10: Once the cakes are completely cool, frost between layers and on top. Decorate with fresh strawberry slices for a classic, beautiful finish.

Substitutions

Don’t worry if you don’t have every ingredient on hand. There are some excellent substitutions that won’t compromise taste:

• Milk: You can use almond milk, oat milk, or even a light cream for a richer taste.
• Butter: If you want a lighter option, unsalted margarine works, or even coconut oil for a subtle flavor twist.
• Sugar: Coconut sugar or honey can be used, though you may need to adjust the quantity slightly.
• Cream cheese frosting: For a lighter frosting, whipped mascarpone or Greek yogurt frosting works beautifully.

These swaps can make the recipe more adaptable to dietary preferences or pantry limitations without losing the essence of the strawberry cake.

Best Side Dishes for Strawberry Cake

A slice of strawberry cake pairs wonderfully with:

• Vanilla ice cream: The creamy cold contrast enhances the fresh strawberry flavor.
• Whipped cream: Light, airy, and perfect for an afternoon tea treat.
• Fresh fruit salad: Keeps the dessert feeling fresh and balances the sweetness.

Each pairing elevates the eating experience and makes every bite even more delightful.

Serving and Presentation Tips

When it comes to serving strawberry cake, presentation makes a huge difference. Even a simple slice can feel like a special occasion with a few thoughtful touches. I like to start by placing the cake on a beautiful cake stand—it instantly elevates the dessert.

For a fresh, inviting look, top the cake with thinly sliced strawberries arranged in a circular pattern. A light dusting of powdered sugar adds a delicate, elegant touch. If you’re feeling extra festive, you can drizzle a little melted white chocolate over the top or scatter some edible flowers.

When slicing, use a warm knife (dip it in hot water and wipe dry) to get clean cuts without smudging the frosting. Serve on pretty plates with a dollop of whipped cream or a small scoop of vanilla ice cream on the side—it’s little touches like these that make every bite feel luxurious.

Tips and Tricks to Make This Recipe Even Better

I’ve learned a few tricks over the years to ensure this strawberry cake always comes out perfect.

First, room temperature ingredients are key. Cold butter or eggs can make the batter uneven and affect the cake’s texture.

Second, don’t overmix your batter. Once you combine the wet and dry ingredients, fold gently. Overmixing develops gluten and can make the cake dense rather than light and airy.

For extra strawberry flavor, consider macerating your fresh strawberries before layering or decorating. Toss them lightly with a teaspoon of sugar and let them sit for 10–15 minutes. This draws out natural juices and intensifies the sweetness.

Finally, when frosting, chill the cake for 15–20 minutes before adding the final layer of frosting. This prevents crumbs from mixing in and ensures a smooth finish.

Common Mistakes to Avoid

Even the most experienced bakers sometimes make mistakes, but these are easy to avoid:

• Frosting too soon: Frosting a warm cake can melt your icing and ruin the layers. Always wait until the cake is completely cool.
• Overbaking: Keep an eye on your cake. Even a few extra minutes can dry out the sponge. Use a toothpick to check for doneness.
• Using sour or underripe strawberries: It may sound obvious, but the quality of strawberries dramatically affects flavor. Sweet, ripe berries make the cake shine.
• Skipping sifting: Sifting your flour, baking powder, and sugar helps ensure a light, fluffy cake. Don’t skip this step.
• Overmixing frosting: Overbeating cream cheese frosting can make it too soft or runny. Mix just until smooth.

How to Store It

Strawberry cake tastes best fresh, but it can be stored to enjoy later:

• Refrigerator: Store in an airtight container for up to 3 days. Make sure to cover it well so it doesn’t absorb other fridge odors.
• Freezer: You can freeze unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before frosting.
• Frosted cake: Keep in the fridge and bring to room temperature before serving for the best texture.

Proper storage ensures the cake stays moist and flavorful without drying out.

Frequently Asked Questions

Can I make this cake vegan or dairy-free?
Yes! Substitute butter with plant-based margarine or coconut oil, use dairy-free milk, and replace cream cheese frosting with a vegan frosting alternative.

Can I use frozen strawberries?
Absolutely. Just thaw and drain them well to avoid excess moisture, which can make the cake soggy.

Can I make this cake in a single layer?
Yes, reduce baking time slightly and adjust frosting accordingly. A single-layer cake is perfect for smaller gatherings.

Can I add a strawberry jam layer?
Yes, adding a thin layer of strawberry jam between sponge layers intensifies the flavor and keeps the cake extra moist.

How long will the cake stay fresh?
Freshly baked and properly stored, the cake stays delicious for 3–4 days in the refrigerator.

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