Bright, tender, and full of real strawberry flavor, this Fresh Strawberry Cake is a sunny treat for any occasion. It’s quick enough for a weekend bake and pretty enough for a party, with a light crumb that soaks up fresh berry goodness. Try it for brunch, birthdays, or a simple dessert the whole family will love—see a similar idea in this fresh fruit layer cake for more inspiration.
Why You’ll Love This Fresh Strawberry Cake
- Bursting with real strawberry flavor from pureed fresh berries.
- Easy to make with pantry-friendly ingredients.
- Moist texture that stays tender for leftovers.
- Family-friendly and great for celebrations or simple desserts.
- Freezer-friendly slices make quick future servings.
Ingredients Needed
- Fruit
- 2 cups fresh strawberries, pureed
- Dry Ingredients
- 2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- Dairy & Fats
- 1/2 cup unsalted butter, softened
- 1 cup milk
- Eggs & Flavor
- 3 large eggs
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the pureed strawberries and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared pans and bake 25 to 30 minutes or until a toothpick comes out clean.
- Cool in the pans 10 minutes, then turn out onto wire racks to cool completely. Frost if desired and serve.
Serving Suggestions Fresh Strawberry Cake
- Top slices with a dollop of whipped cream and extra sliced strawberries.
- Serve with a scoop of vanilla ice cream for a classic combo.
- Add a sprinkle of toasted almonds or pistachios for crunch and contrast.
- Pair with a light sparkling wine or iced tea for afternoon gatherings; for mini versions, see this strawberry buttercream pistachio mini cakes for ideas.
Tips for Success Fresh Strawberry Cake
- Puree the strawberries until smooth for even color and flavor.
- Room-temperature eggs and butter blend more smoothly for a lighter batter.
- Do not overmix once the flour is added to keep the cake tender.
- Test doneness with a toothpick; avoid overbaking to preserve moisture.
- Store cooled cake in an airtight container in the fridge for up to 3 days.
Variations
Here are a few easy ways to change it up:
- Dairy-free: swap milk for almond or oat milk and use vegan butter.
- Almond twist: fold 1/2 cup finely chopped toasted almonds into batter for texture.
- Strawberry shortcake bars: press batter into a pan and bake as bars; see a similar bar-style idea at strawberry shortcake bars.
Fresh Strawberry Cake
Bright, tender, and full of real strawberry flavor, this cake is perfect for any occasion and easy to make with pantry-friendly ingredients.
Ingredients
Fruit
- 2 cups fresh strawberries, pureed Puree the strawberries until smooth for best results.
Dry Ingredients
- 2 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
Dairy & Fats
- 0.5 cups unsalted butter, softened Room-temperature butter blends more smoothly.
- 1 cup milk Can be substituted with almond or oat milk for a dairy-free version.
Eggs & Flavor
- 3 large eggs Use room-temperature eggs for better mixing.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the pureed strawberries and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared pans and bake 25 to 30 minutes or until a toothpick comes out clean.
Cooling
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Frost if desired and serve.
Notes
Store cooled cake in an airtight container in the fridge for up to 3 days. For serving, top with whipped cream, sliced strawberries, or serve with ice cream.