Classic Strawberry Cake is a tender, fruity crowd-pleaser that feels light enough for afternoon tea and special enough for birthdays. The soft crumb and bright strawberry flavor make it a seasonal favorite, and it comes together with pantry staples and simple steps. If you love strawberry treats, try the strawberry buttercream pistachio mini cakes for another delightful option.
Why You’ll Love This Classic Strawberry Cake
- Bright strawberry flavor from both Jell-O and puree.
- Soft, tender crumb that slices cleanly for stacking or serving.
- Simple pantry ingredients and familiar techniques.
- Family-friendly dessert that kids and adults enjoy.
- Excellent for make-ahead baking and easy to store.
Ingredients Needed
-
Dry Ingredients
- 2 cups white sugar
- 2.75 cups sifted cake flour
- 2.5 teaspoons baking powder
- 1 package (3 ounces) strawberry flavored Jell-O (dry)
-
Wet Ingredients
- 1 cup butter (softened)
- 4 large eggs (at room temperature)
- 1 cup whole milk (room temperature)
- 0.5 cup strawberry puree
- 1 tablespoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F and grease two 8- or 9-inch round cake pans; line the bottoms with parchment if desired.
- Whisk together sifted cake flour, baking powder, and dry strawberry Jell-O in a bowl; set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating briefly after each, then mix in vanilla extract and strawberry puree.
- Alternate adding the dry mixture and whole milk in three additions, beginning and ending with dry ingredients; mix until just combined.
- Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
Serving Suggestions Classic Strawberry Cake
- Dust with powdered sugar and serve with whipped cream and fresh berries.
- Top each slice with a spoonful of strawberry jam and a mint leaf for a pretty finish.
- Serve alongside vanilla ice cream or a light lemon sorbet for contrast.
- Pack slices for a picnic and pair with strawberry shortcake bars for variety.
Tips for Success Classic Strawberry Cake
- Bring eggs and milk to room temperature for an even, tender crumb.
- Measure flour by spooning into the cup and leveling to avoid a dense cake.
- Do not overmix once you add the flour to keep the texture light.
- Cool cakes fully before frosting to prevent melting; for make-ahead tips see our moist classic carrot cake 4 ways.
- Store wrapped at room temperature up to 2 days or refrigerate up to 4 days.
Variations
Here are a few easy ways to change it up:
- Fresh strawberry swirl: fold in finely chopped strawberries into the batter for more texture.
- Dairy-free option: replace butter with a vegan baking stick and use almond milk in place of whole milk.
- Almond twist: swap vanilla for almond extract and top with toasted sliced almonds.
Classic Strawberry Cake
A tender, fruity crowd-pleaser that feels light enough for afternoon tea and special enough for birthdays, featuring bright strawberry flavor and a soft crumb.
Ingredients
Dry Ingredients
- 2 cups white sugar
- 2.75 cups sifted cake flour
- 2.5 teaspoons baking powder
- 1 package strawberry flavored Jell-O (3 ounces, dry)
Wet Ingredients
- 1 cup butter (softened) Bring to room temperature
- 4 large eggs (at room temperature)
- 1 cup whole milk (room temperature)
- 0.5 cup strawberry puree
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F and grease two 8- or 9-inch round cake pans; line the bottoms with parchment if desired.
- Whisk together sifted cake flour, baking powder, and dry strawberry Jell-O in a bowl; set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating briefly after each, then mix in vanilla extract and strawberry puree.
- Alternate adding the dry mixture and whole milk in three additions, beginning and ending with dry ingredients; mix until just combined.
- Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
Notes
Bring eggs and milk to room temperature for an even, tender crumb. Measure flour by spooning into the cup and leveling to avoid a dense cake. Do not overmix once you add the flour to keep the texture light. Cool cakes fully before frosting to prevent melting. Store wrapped at room temperature up to 2 days or refrigerate up to 4 days.