Bright, tender, and bursting with fresh berry flavor, this Strawberry Cake with Strawberry Frosting is perfect for birthdays, picnics, or a cozy weekend bake. The cake stays moist and slices beautifully, making it ideal for sharing. If you love quick layer cakes, try these mini lemon cakes with lavender glaze for a citrusy twist.
Why You’ll Love This Strawberry Cake with Strawberry Frosting
- Fresh strawberry flavor in both cake and frosting for peak summer taste.
- Soft, moist crumb that holds up well for party slicing and stacking.
- Family-friendly recipe that’s easy to follow and great with kids.
- Makes a beautiful centerpiece with simple fresh strawberry garnish.
- Keeps well in the fridge for up to 3 days, perfect for meal prep.
Ingredients Needed
- Dry Ingredients
- 2 ½ cup cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- Cake Batter (Wet)
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 4 Large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- Fruit
- 1 cup fresh strawberries (chopped)
- ½ cup strawberry puree
- Frosting
- 1 cup unsalted butter
- 4 cup powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Pinch of salt
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together cake flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Mix milk and sour cream in a small bowl. Alternate adding dry ingredients and milk mixture to the batter, starting and ending with dry, mixing until just combined.
- Gently fold in strawberry puree and chopped strawberries, divide batter between prepared pans, and bake 25–30 minutes until a toothpick comes out clean; cool in pans 10 minutes, then transfer to a wire rack.
- For the frosting, beat butter until creamy, gradually add powdered sugar, then strawberry puree and vanilla, adjusting consistency with heavy cream as needed; beat until light and fluffy. Assemble by placing one layer on a plate, spread frosting, top with second layer, frost the entire cake, and garnish with fresh strawberries. Serve immediately or store in the fridge for up to 3 days.
Serving Suggestions Strawberry Cake with Strawberry Frosting
- Serve with a dollop of whipped cream and extra sliced strawberries on the side.
- Pair with a cold glass of milk or a light iced tea for a balanced treat.
- Add toasted almonds or pistachios for crunch and extra color.
- For brunch, plate slices with lemon curd or a scoop of vanilla ice cream.
- Cut into petite slices for a dessert platter at gatherings.
Tips for Success Strawberry Cake with Strawberry Frosting
- Use room-temperature eggs and butter for a smooth, well-emulsified batter.
- Avoid overmixing when combining wet and dry ingredients to keep the cake tender.
- Chill the layers briefly before frosting to prevent the frosting from sliding.
- For consistently moist layers, see a reliable method like this moist carrot cake technique.
- Store leftovers tightly wrapped or in an airtight container to preserve freshness.
Variations
Here are a few easy ways to change it up:
- Pistachio crunch: fold chopped pistachios into the frosting or sprinkle between layers for texture. For a mini version try strawberry buttercream pistachio mini cakes.
- Dairy-free: swap plant-based butter, non-dairy milk, and coconut cream for the frosting.
- Extra berry: fold in raspberries or blueberries with the strawberries for mixed-berry flavor.
Strawberry Cake with Strawberry Frosting
Bright, tender, and bursting with fresh berry flavor, this Strawberry Cake with Strawberry Frosting is perfect for birthdays and picnics. The cake stays moist and slices beautifully, making it ideal for sharing.
Ingredients
Dry Ingredients
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
Cake Batter (Wet)
- 1 cup unsalted butter room temperature
- 1 ¾ cups granulated sugar
- 4 Large eggs room temperature
- 2 tsp vanilla extract
- ½ cup whole milk room temperature
- ½ cup sour cream room temperature
Fruit
- 1 cup fresh strawberries (chopped)
- ½ cup strawberry puree
Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 2 tbsp heavy cream as needed for consistency
- Pinch salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together cake flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Mix milk and sour cream in a small bowl. Alternate adding dry ingredients and milk mixture to the batter, starting and ending with dry, mixing until just combined.
- Gently fold in strawberry puree and chopped strawberries, divide batter between prepared pans, and bake 25–30 minutes until a toothpick comes out clean; cool in pans 10 minutes, then transfer to a wire rack.
Frosting and Assembly
- For the frosting, beat butter until creamy, gradually add powdered sugar, then strawberry puree and vanilla, adjusting consistency with heavy cream as needed; beat until light and fluffy.
- Assemble by placing one layer on a plate, spread frosting, top with second layer, frost the entire cake, and garnish with fresh strawberries.
Serving Suggestions
- Serve immediately or store in the fridge for up to 3 days.
Notes
Use room-temperature eggs and butter for a smooth batter. Avoid overmixing to keep the cake tender. Chill layers briefly before frosting. Store leftovers tightly wrapped or in an airtight container to preserve freshness.