Before we dive into this dreamy Strawberry cake recipe , strawberry-kissed delight, can I just take a moment to say thank you? Truly—thank you for being here, for loving food the way you do, and for wanting to bring joy into your kitchen. This cake? It’s a slice of joy. And I can’t wait for you to try it!
It’s not just a strawberry cake. It’s the strawberry cake. Light as air, bursting with berry flavor, and with the softest crumb that’ll have you closing your eyes in happiness with every bite. I promised you versatile, and here’s proof—it’s perfect for birthdays, Mother’s Day, showers, or simply a Sunday afternoon treat.
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Why You’ll Love This Strawberry cake recipe
Let’s just put it out there: most strawberry cakes out there rely on artificial flavorings. Not this one. This beauty is made with REAL strawberries—fresh or frozen—blended into a gorgeous purée that gets cooked down into a concentrated flavor bomb. It’s layered into the batter and frosting, so every part of this cake tastes like actual strawberries.
Reasons to Love This Cake:
- No artificial flavors or dyes
- Soft, tender crumb with natural pink color
- Fluffy strawberry buttercream you’ll want to eat by the spoon
- Works as a sheet cake, layer cake, or cupcakes
- Anything but boring!!
What Does It Taste Like?
It tastes like spring. Like a strawberry patch in full bloom. Imagine biting into a cloud that tastes like ripe berries and sunshine. It’s sweet, but not cloying—just enough to highlight the fruit. And the frosting? Silky, creamy, and loaded with flavor from real fruit purée.
Benefits of Making This Strawberry cake
- You’re using real ingredients—nothing weird.
- It’s completely make-ahead friendly.
- Easily made gluten-free or dairy-free.
- Freezer-friendly cake layers for those plan-ahead moments.
- Beautiful and delicious—ideal for showing off!
Ingredients You’ll Need
For the Strawberry Reduction:
- 1 lb fresh or frozen strawberries
- 1 tbsp lemon juice
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (room temp)
- 1¾ cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 tbsp vanilla extract
- ¾ cup strawberry reduction (above)
- ½ cup milk
For the Strawberry Buttercream:
- 1 cup unsalted butter (room temp)
- 3½ cups powdered sugar
- ⅓ cup strawberry reduction
- Pinch of salt
- Splash of vanilla extract
Tools You’ll Need
- Stand mixer or hand mixer
- 8- or 9-inch cake pans (x2 or x3)
- Saucepan for strawberry reduction
- Mixing bowls
- Wire cooling rack
- Offset spatula (for frosting magic)
Substitutions & Additions
- No sour cream? Use Greek yogurt or buttermilk.
- Dairy-free? Use vegan butter + plant-based milk.
- Gluten-free? A 1:1 gluten-free flour blend works beautifully.
- Add-ins: Fold in white chocolate chips, chopped strawberries, or even a swirl of strawberry jam!
How to Make The Best Strawberry Cake Ever
Step 1: Make the Strawberry Reduction
- Blend strawberries and lemon juice in a blender until smooth.
- Pour into a saucepan and simmer over medium heat, stirring occasionally, until reduced by half (about 20–25 minutes). Let cool completely.
Step 2: Prepare Cake Batter
- Preheat oven to 350°F (175°C). Grease and line your cake pans.
- In one bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 2–3 mins).
- Add eggs one at a time. Mix in sour cream and vanilla.
- Alternate adding dry ingredients and milk to the batter, starting and ending with the dry. Gently fold in the cooled strawberry reduction.
Step 3: Bake
- Divide batter between pans and smooth tops.
- Bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack.
Step 4: Make the Frosting
- Beat butter until creamy.
- Add powdered sugar, strawberry reduction, salt, and vanilla. Beat until smooth and fluffy.
Step 5: Assemble & Decorate
- Level your cakes if needed.
- Spread frosting between layers and over the top and sides.
- Decorate with fresh strawberries if desired. (I highly recommend!)
What to Serve With Strawberry Cake
This beauty stands alone, but here are some dreamy pairings:
- A dollop of whipped cream or crème fraîche
- A side of vanilla bean ice cream
- A drizzle of dark chocolate ganache (trust me!)
- A glass of rosé or cold brew coffee
Tips for Success
- Use room temp ingredients for a smooth, even batter.
- Don’t skip reducing the strawberries—it’s where the magic is!
- Chill the cake before frosting if it feels too soft.
- Store in the fridge, but let it come to room temp before serving for the best texture.
Storage Instructions
- Fridge: Covered, lasts 4–5 days.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw and frost when ready!
Frequently Asked Questions
Can I use freeze-dried strawberries?
Yes! You can blend them into powder and add them to the frosting or batter for extra punch.
Can I make this into cupcakes?
Absolutely! Bake at 350°F for 18–20 minutes. Makes about 24 cupcakes.
Can I make it ahead?
You bet. Cake layers and frosting can be made 1–2 days ahead. Assemble the day of for best results.
In Conclusion
This is the strawberry cake I wish I had growing up. It’s tender, bursting with real fruit, and feels like a warm hug in cake form. Whether you’re baking it for a celebration or a quiet weekend moment, it will impress. And once you taste it, I think you’ll agree—it really is the best strawberry cake ever.
🍑 Love fruity cakes? Check out my Peach Crumble Cake or the summery Peach Cobbler Muffins!
💬 I’d LOVE to See Your Cake!
Tried this recipe? Leave a comment and rate it below—it means the world! Snap a photo and tag me on Pinterest or Instagram. I cannot wait to see your take on it!
🍓 Nutritional Info (Per Slice – approx. based on 12 servings)
- Calories: 410
- Fat: 19g
- Carbs: 55g
- Sugar: 38g
- Protein: 4g
Note: These numbers are estimates. Actual nutrition will vary based on ingredients and serving size.
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