Strawberry cake recipe
Homemade that’s moist, fluffy, and full of real strawberry flavor. Topped with strawberry buttercream for a bakery-style finish.
Ingredients
- For the Cake Batter
- 2 ½ cups all-purpose flour spooned and leveled
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream or plain Greek yogurt for added moisture
- ½ cup whole milk
- 1 cup fresh strawberry puree about 1 lb fresh strawberries, pureed and reduced
- For the Strawberry Buttercream
- 1 cup freeze-dried strawberries finely ground into powder
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons strawberry jam for extra flavor
Instructions
- Prep pans and oven (10 minutes).
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- Make strawberry puree (20 minutes).
- Puree fresh strawberries, then simmer in a saucepan until reduced to about 1 cup. Let cool completely.
- Mix dry ingredients (3 minutes).
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar (5 minutes).
- In the bowl of a stand mixer (or with a hand mixer), beat butter and sugar until light and fluffy.
- Add eggs and vanilla (3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Add sour cream and milk (2 minutes).
- Mix until just combined—this adds moisture and tenderness.
- Combine wet and dry (2 minutes).
- Add flour mixture in thirds, alternating with milk, mixing gently after each addition.
- Add cooled strawberry puree (1 minute).
- Fold in until evenly combined and the batter is a soft pink.
- Bake (30–35 minutes).
- Divide batter between prepared pans. Bake until a toothpick comes out clean.
- Cool completely (30 minutes).
- Let cakes rest in pans for 10 minutes, then transfer to wire racks.
- Make strawberry buttercream (10 minutes).
- Beat butter until creamy, then add strawberry powder, powdered sugar, vanilla, and cream. Beat until fluffy.
- Assemble and frost (15 minutes).
- Spread frosting between layers, then frost the outside. Decorate with fresh strawberries.
Notes
- Reduce strawberry puree fully. Too much liquid = soggy cake.
- Use room temperature ingredients for smooth mixing.
- Don’t overmix once flour is added.
- Cool cakes fully before frosting to prevent melting.
- Wrap tightly with plastic wrap for storage, or freeze slices up to 2 months.