Bright, tender and soaked with real strawberry flavor, this Homemade Strawberry Cake with Strawberry Frosting is exactly what summer (or any day you’re craving something sweet) is all about. The cake crumb is soft and lightly buttery, studded with chopped fresh strawberries and enriched with a silky strawberry puree that keeps every bite moist. The frosting is a lush buttercream whipped with more strawberry puree for a pretty pink finish and true fruit flavor. It’s approachable enough for a casual weekend bake, yet pretty enough for birthdays, baby showers, or an afternoon tea. If you love everything strawberry-forward, you might also enjoy exploring other takes on berry cakes like strawberry cake variations.
Why You’ll Love This Homemade Strawberry Cake with Strawberry Frosting
- Real fruit flavor: both chopped strawberries and strawberry puree are baked into the cake and folded into the frosting for double strawberry impact.
- Soft, moist crumb: sour cream and whole milk keep the cake tender and prevent dryness.
- Classic technique: uses familiar baking steps—creaming, alternating dry and wet ingredients—that are easy to follow.
- Customizable presentation: stack and fully frost, crumb coat for a neat finish, or keep it simple with a single layer and a drizzle.
- Great for celebrations: looks impressive on a dessert table yet is simple enough for weeknight baking.
- Make-ahead friendly: you can prepare layers or frosting in advance and assemble the day of.
- Versatile serving: pairs well with coffee, tea, or a scoop of vanilla ice cream for dessert.
What Is Homemade Strawberry Cake with Strawberry Frosting?
This is a two-layer butter cake flavored and textured with fresh strawberries and strawberry puree. The cake is made by a classic creaming-method batter—butter and sugar beaten until fluffy, eggs added, then alternating dry ingredients with milk and sour cream. Fresh chopped strawberries are folded into the batter and strawberry puree enriches the flavor and color. You bake the batter in two 9-inch round pans, cool, and then sandwich and cover the layers with a smooth strawberry buttercream.
Taste and texture: expect a tender, slightly dense—but still light—crumb with bursts of fresh strawberry in every forkful. The frosting is sweet, creamy and very strawberry-forward without relying on artificial colors or extracts.
Cooking method: oven-baked layer cake.
When to serve: perfect for birthdays, bridal or baby showers, summer gatherings, brunches, or anytime you want a cheerful, fruity dessert.
Overall vibe: comforting and nostalgic with a refined, homemade feel—classic baking that’s approachable for most home cooks.
Ingredients for Homemade Strawberry Cake with Strawberry Frosting
For the Cake
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt
For Serving (optional)
- Fresh strawberries for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Dairy alternatives: swap whole milk for unsweetened almond milk or oat milk for a lighter dairy-free option; for the frosting, use a dairy-free butter to make it non-dairy (note texture will vary).
- Lower-fat swaps: replace the sour cream with a lower-fat plain yogurt for a lower-fat profile; texture will be slightly tangier.
- Gluten-free option: use a 1:1 gluten-free baking flour blend designed for cake recipes in place of cake flour; rise and texture can vary so check doneness early.
- Egg alternatives: if you must swap eggs, use a commercial egg replacer designed for baking (not recommended for optimal structure—eggs help the cake rise and bind).
- Sugar adjustments: powdered sugar in frosting controls sweetness and texture; reducing it will give a thinner frosting. You can sift powdered sugar for a smoother finish.
- Strawberry puree: make your own by blending hulled strawberries until smooth and straining if you want a seed-free finish; do not add extra liquid beyond what recipe specifies.
Step-by-Step Instructions
Step 1 – Prep pans and dry ingredients
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- Whisk together 2 ½ cups cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
Visual cue: Dry ingredients should be evenly combined with no visible clumps of baking powder.
Step 2 – Cream butter and sugar, then add eggs
- In a large bowl, cream 1 cup softened unsalted butter with 1 ¾ cups granulated sugar until light and fluffy, about 3–4 minutes.
- Add 4 large eggs one at a time, beating briefly after each addition, then stir in 2 teaspoons vanilla extract.
Pro cue: Scrape the bowl between additions so everything blends evenly and the batter stays aerated—this helps create a light crumb.
Step 3 – Add milk, sour cream and dry ingredients
- Mix in ½ cup whole milk and ½ cup sour cream until combined.
- Add the dry ingredients in three parts, alternating with the wet mixture, beginning and ending with dry. Mix until just combined—avoid overmixing.
Visual cue: Batter should be smooth and slightly thick but still pourable.
Step 4 – Fold in strawberries and bake
- Fold in 1 cup finely chopped fresh strawberries and ½ cup strawberry puree gently until evenly distributed.
- Divide batter between prepared pans and smooth tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Pro cue: If the tops brown too quickly, loosely tent with foil for the last 5–10 minutes.
Step 5 – Make the strawberry frosting
- Beat 1 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar, beating on low until sugar is incorporated, then increase speed to medium.
- Add ¼ cup strawberry puree, 1 teaspoon vanilla extract, and a pinch of salt. If the frosting is too stiff, add 2 tablespoons heavy cream (or milk) a little at a time until you reach spreadable consistency.
Visual cue: Frosting should be creamy, spreadable, and hold soft peaks without being runny.
Step 6 – Assemble and finish
- Cool cake layers completely on a rack before frosting.
- Place one layer on a cake board or plate, spread a layer of frosting, top with the second layer, and frost the top and sides. Garnish with fresh strawberries if desired.
Pro cue: For a clean finish, chill the cake briefly after a thin crumb coat, then apply a final thicker layer of frosting.
Pro Tips for Success
- Room temperature ingredients: bring butter, eggs, and dairy to room temperature so they incorporate evenly and create an airy batter.
- Measure flour correctly: spoon flour into the measuring cup and level with a knife to avoid a dense cake—don’t scoop directly from the bag.
- Don’t overmix: once you add the flour, mix just until no streaks remain to keep the cake tender.
- Test doneness early: ovens vary—start checking at 22 minutes to avoid overbaking.
- Keep strawberries dry: pat chopped strawberries dry before folding in to prevent adding extra moisture that can weigh down the batter.
- Chill frosting if too soft: place bowl in the refrigerator for 10–15 minutes and re-whip briefly.
- Avoid layering warm cake: always cool completely to prevent melting the frosting and creating a messy finish.
Flavor Variations
All variations below are optional and keep the base recipe intact.
- Optional: Lemon-strawberry: add 1 teaspoon lemon zest to the batter and a tablespoon of lemon juice to the frosting for a bright citrus note.
- Optional: Light vanilla: omit the strawberry puree in frosting and swirl in a small amount to create a marbled look for a subtler strawberry flavor.
- Optional: Chocolate-strawberry: dust each layer lightly with cocoa powder between cake and frosting for a chocolate-strawberry contrast.
- Optional: Extra fruit: fold in ½ cup finely chopped raspberries or blueberries with the strawberries for a mixed-berry version.
- Optional: Reduced sweetness: cut frosting powdered sugar by ½ cup and add a bit more puree or cream for a less-sweet buttercream (texture will be thinner).
Serving Suggestions
- Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
- Add a light dusting of powdered sugar and a few halved strawberries for a simple, elegant presentation.
- Pair with afternoon tea or coffee for a charming brunch offering.
- For a brunch spread, complement with savory options—try bagels or bakes; for example, pair with baked protein bagels with cottage cheese for a balanced menu.
- For a party, cut into small squares and serve on a platter as bite-sized cake bars.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. Assemble and frost the day you serve for the freshest appearance.
- Frosting ahead: The frosting can be made up to 3 days ahead, stored in an airtight container in the refrigerator; let it come to room temperature and re-whip before using.
- Refrigerator storage: Store a frosted cake in an airtight cake carrier or covered with a dome in the fridge for up to 4 days. The cake will stay moist but may lose some of that just-baked softness.
- Reheating: For single slices, warm briefly in the microwave (10–15 seconds) to take the chill off; avoid heating whole frosted cakes in the microwave.
Storage and Freezing Instructions
- Freezing cake layers: Unfrosted baked layers freeze well. Wrap cooled layers tightly in plastic and then foil, and freeze up to 2 months. Thaw overnight in the refrigerator before frosting.
- Freezing frosted cake: Homemade buttercream with fresh fruit puree may not freeze well; freezing can change texture and cause slight separation. If you must freeze a decorated cake, flash freeze unwrapped until firm (about 1–2 hours), then wrap tightly and freeze up to 1 month. Thaw in the refrigerator overnight.
- If freezing is not recommended: For best texture and flavor, freeze only the unfrosted layers and make the frosting fresh; fresh frosting keeps the strawberry flavor bright.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 420 kcal | 5 g | 58 g | 20 g | 2 g | 240 mg |
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
FAQ About Homemade Strawberry Cake with Strawberry Frosting
Q: Why did my cake sink in the middle?
A: Overmixing, opening the oven door too early, or underbaking can cause sinking. Make sure to mix just until combined and bake until a toothpick shows a few moist crumbs.
Q: How can I prevent soggy cake layers from the strawberries?
A: Pat chopped strawberries dry and toss them lightly in a teaspoon of flour before folding in to reduce moisture release into the batter.
Q: How do I know when the cake is done without a thermometer?
A: Insert a toothpick in the center—if it comes out clean or with a few moist crumbs (not wet batter), it’s done. The top should spring back gently when touched.
Q: Can I use frozen strawberries?
A: Fresh is best for texture and moisture control. If using frozen, thaw and drain well, then pat dry—expect more moisture and possibly a longer bake time.
Q: How long will the cake keep in the fridge?
A: A frosted cake will keep 3–4 days in the refrigerator if covered well to prevent it from drying out.
Q: Can I speed up the frosting process?
A: Chill the butter briefly so it’s firm but still spreadable; a stand mixer will make the job faster and smoother than hand mixing.
Notes
- For a neater look: level cake layers with a serrated knife before stacking for even tiers.
- Small flavor upgrade: fold a tablespoon of the strawberry puree into the batter last for an extra hit of concentrated flavor.
- Presentation tip: pipe a border with the frosting and place halved strawberries around the edge for a polished finish.
- Texture tweak: for a lighter crumb, sift the cake flour before measuring and fold batter gently.
- Serving size: this two-layer 9-inch cake serves approximately 10–12 slices depending on how large you cut them.
Homemade Strawberry Cake with Strawberry Frosting
- Total Time: 1 hour
- Yield: 10-12 servings
- Diet: Vegetarian
Description
A bright and tender strawberry cake that is soaked with real strawberry flavor and topped with a luscious strawberry buttercream.
Ingredients
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ¼ cup strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt (for frosting)
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened unsalted butter with granulated sugar until light and fluffy, then add eggs one at a time and stir in vanilla extract.
- Add milk and sour cream until combined, then alternate adding dry ingredients and wet mixture, mixing until just combined.
- Fold in chopped strawberries and strawberry puree, then divide the batter between the prepared pans and smooth tops.
- Bake for 25–30 minutes or until toothpick inserted comes out clean.
- Beat the softened unsalted butter until smooth, then gradually add powdered sugar. Mix in strawberry puree, vanilla extract, and a pinch of salt.
- Cool the cake layers completely before frosting, then assemble with frosting between layers and on the top.
- Garnish with fresh strawberries if desired.
Notes
For a neater look, level cake layers with a serrated knife before stacking. Use fresh strawberries for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American