This strawberry cake is a soft, buttery layer cake studded and swirled with fresh berries and bright strawberry puree. It’s the kind of dessert that sings at spring picnics, birthdays, or a weekend bake when strawberries are at their peak. The recipe balances tender cake flour, a touch of sour cream for moisture, and a delicate strawberry buttercream so the fruit flavor feels fresh without being overpowering. If you enjoy contrast between a silky frosting and bits of real fruit, this is the one to try — and if you like pairing sweet bakes with something a little different, try the sweet soy butter Korean rice cakes for an unexpected side bite.
Why you’ll love this dish
This cake manages to be both classic and bright. The crumb is soft thanks to cake flour and sour cream, while chopped strawberries and puree give authentic fruit flavor instead of relying on artificial extracts. It’s approachable for home bakers but impressive enough for guests.
“I made this for a family brunch and everyone assumed the strawberries were preserved — they were fresh. The texture is tender and the frosting isn’t cloying.” — a quick note from a home baker
Reasons to reach for this recipe:
- Works well when strawberries are in season and you want a fresh-fruit dessert.
- Kid-friendly and celebratory without complicated techniques.
- Uses common pantry staples but finishes with a showy pink frosting.
How this recipe comes together
This is a straightforward, layered butter cake with a few small techniques that make a big difference:
- Cream butter and sugar until fluffy to trap air for lift.
- Alternate dry ingredients with the milk + sour cream mixture to avoid overmixing and keep the crumb tender.
- Fold in both puree and chopped berries at the end so pieces stay intact.
- Make a strawberry buttercream by adding puree to classic butter-and-sugar frosting for color and flavor.
Expect about 25–30 minutes baking for two 9-inch layers plus time to cool and frost. This overview helps you plan so the layers are completely cool before frosting.
What you’ll need
- 2 ½ cups cake flour (gives a fine, tender crumb; you can substitute all-purpose + 2 tbsp cornstarch per cup if needed)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened (for cake)
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream (adds moisture and slight tang)
- 1 cup fresh strawberries, finely chopped (hulled)
- ½ cup strawberry puree (fresh or strained — see tips below)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk), as needed to adjust consistency
- Pinch of salt
Ingredient notes and quick subs:
- Cake flour: if you only have all-purpose, measure and remove 2 tablespoons per cup then add 2 tbsp cornstarch per cup to mimic cake flour.
- Sour cream: Greek yogurt (full fat) works in a pinch.
- Strawberry puree: fresh berries blitzed and strained; if using frozen, thaw and drain excess liquid (see FAQ).
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round pans, line bottoms with parchment, then grease the parchment.
- Whisk together 2 ½ cups cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- In a large bowl, beat 1 cup softened butter and 1 ¾ cups granulated sugar on high until very light and fluffy, about 3 minutes.
- Add the 4 eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- In a small bowl, combine ½ cup whole milk and ½ cup sour cream.
- Add the dry ingredients to the wet in three additions, alternating with the milk mixture: dry, milk, dry, milk, dry. Mix until just combined — stop when you no longer see streaks of flour.
- Gently fold in ½ cup strawberry puree and 1 cup finely chopped strawberries until evenly distributed. Avoid vigorous mixing to keep the cake tender.
- Divide batter evenly between the two prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Let cakes cool in pans for 10 minutes, then loosen edges and invert onto a wire rack to cool completely before frosting.
- To make the frosting: beat 1 cup softened butter until smooth. Gradually add 4 cups powdered sugar, one cup at a time, mixing until combined. Add ¼ cup strawberry puree, 1 teaspoon vanilla, and a pinch of salt. If the frosting is too thick, add up to 2 tablespoons heavy cream (or milk) to reach spreading consistency.
- Place one cooled cake layer on a serving plate, spread a generous layer of frosting, top with the second layer, then frost the top and sides evenly. Garnish with fresh strawberry halves if desired.
Best ways to enjoy it
Serve slightly chilled or at cool room temperature — this brings out the strawberry aroma and makes the frosting silky. Pair slices with:
- A cup of Earl Grey or Jasmine tea for a refined afternoon treat.
- Vanilla ice cream and a drizzle of aged balsamic for an elevated dessert.
- Light, slightly savory snacks; for a fun contrast try serving alongside sweet soy butter Korean rice cakes to mix textures and flavors.
Plating tip: slice with a hot knife (dip in hot water and wipe dry between cuts) for clean layers.
Storage and reheating tips
- Room temperature: Because the cake contains fresh fruit and buttercream, keep covered at cool room temperature for up to 24 hours.
- Refrigerator: Store in an airtight cake container or loosely covered with plastic wrap for up to 3–4 days. Chilled cake will firm the frosting — bring to room temperature 30–60 minutes before serving.
- Freezing: Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before frosting. Frosted cake can be frozen for up to 1 month; wrap well and thaw in the fridge.
- Food safety: Because of dairy and fresh fruit, do not leave slices out more than 2 hours at warm temperatures.
Pro chef tips
- Butter temperature: Softened butter should give slightly when pressed but not be greasy. Over-soft butter makes a dense cake; too cold makes it hard to cream.
- Room-temperature eggs incorporate more easily and help the batter emulsify.
- Folding technique: Use a rubber spatula and fold with a gentle lift-and-turn motion so the chopped berries keep their shape.
- Color and flavor: If you want a more concentrated strawberry flavor, simmer the puree gently to reduce excess water, then cool before using.
- Frosting texture: If your frosting is too runny, chill briefly and then re-whip. Too stiff? Add cream one teaspoon at a time.
Creative twists
- Lemon-strawberry: Add 1 tablespoon lemon zest to the batter and 1 teaspoon to the frosting for bright acidity.
- Strawberry-chocolate: Add 2 tablespoons cocoa powder to ¾ cup of the flour and swirl melted dark chocolate into the frosting for a marbled effect.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if the blend lacks it; texture will differ slightly.
- Vegan option: Replace butter with vegan butter, use a commercial egg replacer or flax eggs (4 tbsp ground flax + 12 tbsp water for 4 eggs), and swap sour cream with coconut yogurt. Expect a denser crumb.
Common questions
Q: Can I use frozen strawberries?
A: Yes. Thaw them, drain excess liquid, and pat dry with paper towels. If they’re very watery, reduce the puree quantity slightly so the batter isn’t too loose.
Q: How long does this take from start to finish?
A: Active prep is about 30–40 minutes. Baking and cooling take another 1–1.5 hours, so plan for roughly 2 hours to be safe (longer if you chill layers before frosting).
Q: Can I make the layers ahead?
A: Absolutely. Bake, cool, wrap, and freeze or refrigerate unfrosted layers. Thaw fully before frosting. This is a great make-ahead strategy for parties.
Q: Is the frosting stable for piping and decorating?
A: The buttercream holds shape fairly well, but because it contains fresh puree, it’s slightly softer than pure buttercream. Chill briefly if you need it firmer for piping.
Q: Any tips for preventing a soggy cake from the strawberries?
A: Pat chopped strawberries dry and toss them in a tablespoon of flour before adding to the batter — this helps suspend them and reduces sinking or wet spots.
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Strawberry Cake
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft, buttery layer cake swirled with fresh strawberries and strawberry puree, perfect for spring picnics and celebrations.
Ingredients
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 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, sifted
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round pans, line bottoms with parchment, then grease the parchment.
- Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat softened butter and granulated sugar on high until very light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a small bowl, combine whole milk and sour cream.
- Add dry ingredients to the wet in three additions, alternating with the milk mixture. Mix until just combined.
- Gently fold in strawberry puree and chopped strawberries until evenly distributed.
- Divide batter between the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- To make the frosting, beat softened butter until smooth, then gradually add powdered sugar, mixing until combined. Add strawberry puree, vanilla, and salt. Adjust consistency with heavy cream.
- Place one cake layer on a serving plate, spread a generous layer of frosting, top with the second layer, then frost the top and sides.
- Garnish with fresh strawberry halves if desired.
Notes
Serve slightly chilled for the best flavor. For clean slices, cut with a hot knife.