Strawberry cake 🍓—sweet, fruity, and perfect for spring or any time you want a bright dessert. Here’s a classic, moist strawberry cake recipe.
Strawberry Cake
Ingredients
Cake:
- 2 cups fresh strawberries, pureed (or thawed frozen)
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Optional frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla
- ½ cup finely chopped strawberries (optional)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
2. Make cake batter
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Mix in strawberry puree.
- Alternately add flour mixture and milk, starting and ending with flour. Mix until smooth.
3. Bake
- Divide batter evenly between pans.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then remove to wire racks to cool completely.
4. Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla.
- Fold in chopped strawberries if using.
5. Assemble
- Frost between layers, then top and sides.
- Garnish with strawberry slices if desired.
Tips
- For extra strawberry flavor, add 1–2 tsp strawberry extract.
- You can make a strawberry glaze instead of frosting by simmering ½ cup pureed strawberries with 2 tbsp sugar.
- Use room-temperature ingredients for best texture.
I can also give a super easy 1-bowl strawberry cake or a strawberry poke cake with whipped topping if you want a quicker version.
Do you want the easy poke cake version?
