Bright, tender layers and a whisper of fresh berries make this Homemade Strawberry Cake a cozy showstopper for birthdays or a sunny weekend bake. It comes together with simple pantry staples and bright strawberry puree for real fruit flavor. If you love fruity desserts, try a matching mini treat like strawberry buttercream pistachio mini cakes for a party spread.
Why You’ll Love This Homemade Strawberry Cake
- Bright, natural strawberry flavor from fresh puree that isn’t overly sweet.
- Easy assembly with common pantry ingredients for a quick bake.
- Kid-friendly and crowd-pleasing — perfect for family gatherings.
- Great for make-ahead serving and delicious as leftovers the next day.
- For a summer dessert board, pair this with strawberry shortcake bars for variety.
Ingredients Needed
- Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups sugar
- Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pureed fresh strawberries
- Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup pureed fresh strawberries
- Toppings (optional)
- Fresh strawberries for garnish
Step-by-Step Instructions
- Preheat oven to 350°F and grease and flour two 9-inch round cake pans. Line bottoms with parchment if you like.
- In a large bowl, cream together 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy, then add the eggs one at a time, beating well after each.
- Stir in 1 cup milk and 1 teaspoon vanilla extract until combined.
- In a separate bowl, whisk together 2 cups flour and 2 teaspoons baking powder, then gradually add to the wet mixture and mix until just combined.
- Fold in 1 cup pureed strawberries gently, divide batter between pans, and bake 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For frosting, beat 8 oz softened cream cheese and 1/2 cup softened butter until smooth; slowly add 4 cups powdered sugar, then stir in 1 teaspoon vanilla and 1/4 cup strawberry puree. Spread between layers and over the cake; top with fresh strawberries if desired.
Serving Suggestions Homemade Strawberry Cake
- Serve slices with a dollop of whipped cream and extra sliced strawberries.
- Pair with a scoop of vanilla ice cream for an indulgent finish.
- Garnish with toasted almond slivers or pistachios for crunch.
- Present on a dessert board alongside mini fruit bars and cookies.
Tips for Success Homemade Strawberry Cake
- Use ripe strawberries for puree to maximize natural sweetness and color.
- Room-temperature eggs and butter mix more evenly for a fluffier crumb.
- Don’t overmix once flour is added; stop when the batter is just combined.
- Chill the frosting slightly if it seems too soft before spreading.
- For a complementary dessert pairing, serve alongside a light carrot pineapple cake for variety at gatherings.
Variations
- Dairy-free option: swap milk for almond milk and use dairy-free cream cheese and butter alternatives.
- Add-ins: fold in 1/2 cup finely chopped white chocolate or shredded coconut for texture.
- Mini versions: bake in a muffin tin for individual strawberry cupcakes with the same batter.
Homemade Strawberry Cake
Bright, tender layers infused with fresh strawberry puree make this Homemade Strawberry Cake a perfect treat for birthdays or sunny weekends.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 cups sugar
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pureed fresh strawberries
Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cups pureed fresh strawberries
Toppings (optional)
- to taste Fresh strawberries for garnish
Instructions
Preparation
- Preheat oven to 350°F and grease and flour two 9-inch round cake pans. Line bottoms with parchment if you like.
- In a large bowl, cream together softened butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each.
- Stir in milk and vanilla extract until combined.
- In a separate bowl, whisk together flour and baking powder, then gradually add to the wet mixture and mix until just combined.
- Fold in pureed strawberries gently, divide batter between pans, and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- For frosting, beat softened cream cheese and butter until smooth; slowly add powdered sugar, then stir in vanilla and strawberry puree.
- Spread frosting between layers and over the cake; top with fresh strawberries if desired.
Notes
Use ripe strawberries for puree to maximize natural sweetness and color. Room-temperature ingredients mix more evenly for a fluffier crumb. Don't overmix once flour is added; stop when just combined. Chill the frosting slightly if it's too soft before spreading. Pair it with a light carrot pineapple cake for variety.