Strawberry Cake Recipe
This easy Strawberry Cake Recipe is a simple, homemade layered cake bursting with fresh strawberries and sweet cream—perfect for spring celebrations or a birthday treat.
I’ve always loved a moist, simple dessert that feels both nostalgic and new. This strawberry cake isn’t just another sweet recipe; it’s a tribute to sunny afternoons spent in my grandmother’s kitchen, whisking ripe berries into fluffy batter. What makes it special? A touch of Greek yogurt keeps the crumb tender without extra fat, and the frosting—lightly sweetened whipped cream blended with pureed berries—feels fresh, not cloying. I first served this at my daughter’s 10th birthday in May, when strawberries are at their peak, and it vanished in minutes. Over a dozen test bakes later (including one in a cast-iron skillet!), I’ve fine-tuned each step so you end up with a beautiful, moist, layered dessert that shines at family gatherings or simple weekend tea times.
Why You’ll Love This Recipe
Why You’ll Love This Recipe
• Bursting with fresh strawberry flavor in every bite
• Moist crumb thanks to Greek yogurt (or sour cream)
• Simple pantry staples—no fancy equipment needed
• Layered beauty makes any celebration feel extra special
• Quick to mix: under 20 minutes of hands-on prep
• Frosting that’s light, not overly sweet—pure berry goodness
• Easy to customize: gluten-free, vegan, or with lemon zest
• Make-ahead friendly: bake layers a day early
Ingredients
Ingredients
• 2 cups (250 g) all-purpose flour (King Arthur for best texture)
• 1¾ tsp baking powder (Bob’s Red Mill)
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1¼ cups (250 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened (Sargento or Land O’Lakes)
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract (Nielsen-Massey)
• ½ cup (120 g) whole milk Greek yogurt (or sour cream)
• ½ cup (120 ml) whole milk
• 1½ cups (225 g) diced fresh strawberries (hulled)
• 2 cups (480 ml) heavy whipping cream, cold
• ½ cup (60 g) powdered sugar, sifted
• ¾ cup (115 g) strawberry puree (see tip)
Tips on ingredients:
• Flour: Spoon into the cup, then level with a knife to avoid dense cake.
• Strawberries: Choose firm, bright-red berries for the best color and sweetness.
• Yogurt: Full-fat gives better moisture than low-fat versions.
• Puree: Blend hulled berries, then strain out seeds for a silky frosting.
Directions
Directions
1. Preheat and prep. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper—this helps the cakes slip out cleanly.
2. Dry mix. In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined; this avoids pockets of leavener.
3. Cream butter and sugar. In a large bowl, beat butter and sugar on medium speed with a stand mixer (or hand mixer) until light and fluffy, about 3 minutes. You’ll know it’s ready when it resembles pale sand.
4. Add eggs and vanilla. Crack in eggs one at a time, beating well after each addition; scrape down the bowl to keep everything uniform. Stir in vanilla extract.
5. Alternate wet and dry. On low speed, add one-third of the dry mix, then half the yogurt and milk, beat gently, repeat, ending with dry ingredients; overmixing makes cakes tough.
6. Fold in strawberries. Gently stir diced strawberries into the batter with a spatula—this keeps the crumb tender.
7. Bake. Divide batter evenly between pans. Bake on the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
8. Cool completely. Let cakes rest in pans on a wire rack for 10 minutes, then invert onto racks (remove parchment), and cool fully—this prevents frosting slip.
9. Make frosting. While cakes cool, whip heavy cream and powdered sugar on high until soft peaks form, about 2 minutes. Fold in strawberry puree until swirls appear. Chill briefly if it seems too loose.
10. Assemble. Place one layer on a cake stand, spread ⅓ of frosting, top with the second layer, then cover top and sides. Smooth with an offset spatula or garnish with extra berries.
Servings & Timing
Servings & Timing
Makes 8–10 generous slices
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Cooling & Frosting: 45 minutes
Total Time: About 1 hour 30 minutes
Variations
Variations
• Lemon-Strawberry Twist: Add 1 Tbsp lemon zest to batter for a citrus kick.
• Chocolate Drizzle: Melt ½ cup dark chocolate, spoon over slices before serving.
• Gluten-Free: Swap in cup-for-cup GF flour blend, check rising agents.
• Vegan: Use flax “eggs,” coconut yogurt, and dairy-free cream for frosting.
• Almond Extract: Replace 1 tsp vanilla with almond extract for a nutty note.
• Berry Medley: Fold in raspberries or blueberries along with strawberries.
Storage & Reheating
Storage & Reheating
Refrigerator: Store covered in an airtight cake carrier for up to 3 days—keeps the crumb moist.
Freezer: Freeze unfrosted layers wrapped tightly (plastic + foil) up to 2 months; thaw in fridge overnight.
Make-Ahead: Bake layers a day ahead and keep wrapped at room temp; whip and fold frosting just before assembly.
Reheating: For a warm slice, let come to room temperature or pop individual pieces in a 300°F oven for 5 minutes.
Notes
Notes
• I found that pureeing berries fresh (instead of adding jam) keeps the flavor pure and vibrant.
• If your frosting seems runny, chilling the bowl and beaters makes a big difference.
• For extra stability, whisk 1 tsp cornstarch into the puree before folding.
• When testing across three ovens, bake times varied by 3–5 minutes—keep an eye on color.
• To prevent soggy cake, drain pureed berries in a fine mesh sieve for 5 minutes.
FAQs
FAQs
Q: Can I use frozen strawberries for this cake?
A: Absolutely—thaw, drain excess liquid, then pat dry to avoid a soggy batter.
Q: My cake sank in the middle—why?
A: Likely underbaked or opened the oven too soon; keep the door closed until the last 5 minutes.
Q: How do I make the frosting more stable?
A: Chill your tools, use cold cream, and add a pinch of cornstarch if needed.
Q: Can I turn this into cupcakes?
A: Yes—fill liners two-thirds full and bake for 18–22 minutes at 350°F.
Q: Is this recipe dairy-free adaptable?
A: Swap in full-fat coconut yogurt and dairy-free whipping cream for a vegan version.
Q: What’s the best way to slice the cake evenly?
A: Use a serrated knife with a gentle sawing motion, or a cake leveler for perfect layers.
Q: My frosting is too sweet—any fix?
A: Reduce powdered sugar by 2 Tbsp or add a squeeze of lemon juice to balance it.
Q: How can I get a deeper pink crumb?
A: For a vibrant tone, stir in a drop of red food coloring or use more strawberry puree in the batter.
Conclusion
Conclusion
This Strawberry Cake Recipe brings together simple ingredients and fresh berries for a moist, delightful dessert that’s as easy to make as it is to enjoy. Whether you’re celebrating a spring gathering or just craving a sweet, homemade treat, this layered cake promises bright flavor and tender crumb. Give it a try, leave a comment on your tweaks, and don’t forget to explore my Easy Fresh Fruit Tart for another berry-filled favorite!
Strawberry Cake Recipe
Ingredients
- 2 cups all-purpose flour King Arthur for best texture
- 1¾ tsp baking powder Bob’s Red Mill
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1¼ cups granulated sugar
- ½ cup unsalted butter softened (Sargento or Land O’Lakes)
- 3 large eggs room temperature
- 2 tsp pure vanilla extract Nielsen-Massey
- ½ cup whole milk Greek yogurt or sour cream
- ½ cup whole milk
- 1½ cups diced fresh strawberries (hulled)
- 2 cups heavy whipping cream cold
- ½ cup powdered sugar sifted
- ¾ cup strawberry puree (see tip)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper—this helps the cakes slip out cleanly.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined; this avoids pockets of leavener.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add dry ingredients and wet ingredients alternately to the butter mixture, ending with dry ingredients. Fold in diced strawberries.
- Divide batter between pans and bake for 25–30 minutes until a toothpick inserted comes out clean. Cool completely.
- Whip heavy cream and powdered sugar until soft peaks form. Fold in strawberry puree. Chill if needed.
- Place one layer on a cake stand, spread frosting, top with second layer, then cover top and sides with frosting.
