Strawberry Cake with Strawberry Frosting Recipe

Introduction

This easy homemade strawberry cake recipe delivers a perfectly moist and fluffy dessert bursting with fresh berry flavor. Topped with a luscious strawberry frosting, it’s a stunning treat for any celebration. For another simple, no-bake strawberry dessert, try the No-Bake Cheesecake Parfait Recipe. If you love creative strawberry bakes, the Strawberry Earthquake Cake Recipe is a fantastic option.

Ingredients

This Homemade Strawberry Cake is a celebration of fresh berry flavor, featuring a moist, tender crumb and a luxuriously creamy, tangy frosting. Gather these simple ingredients for a stunning dessert.

• 16 ounces strawberries, reduced
• ½ cup (118ml) vegetable oil
• 3 tablespoons (42g) unsalted butter, melted
• 3 large eggs
• ½ cup (120g) sour cream
• 2 teaspoons (10ml) pure vanilla extract
• 1 ½ cups (285g) granulated sugar
• 2 ½ cups (350g) all-purpose flour
• 1 teaspoon (5g) salt
• 2 teaspoons (7.5g) baking powder
• ½ teaspoon baking soda
• ½ cup (118ml) milk
• Pink food coloring* (optional)
• 1-ounce bag (34g) freeze-dried strawberries
• 16 ounces (452g) full-fat cream cheese or mascarpone cheese, cold
• 2 1/4 cups (531ml) heavy whipping cream, cold
• 2 teaspoons (10ml) pure vanilla
• 1/2 cup (65g) powdered sugar

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This Homemade Strawberry Cake recipe is about 20% faster than similar recipes, getting you from bowl to table in under an hour.

Step-by-Step Instructions

Step 1 — Prep the Strawberries

Wash, hull, and finely dice 1 ½ cups of fresh strawberries. For a more intense flavor, you can also mash a portion of them. Toss the diced strawberries with 1 tablespoon of the flour called for in the recipe; this helps prevent them from sinking to the bottom of your cake during baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. This step ensures your leavening agents are evenly distributed, which is crucial for a light and fluffy crumb in your Homemade Strawberry Cake.

Step 3 — Cream Butter and Sugar

Using a stand mixer or hand beaters, cream ¾ cup of softened unsalted butter with 1 ½ cups of granulated sugar for 3-4 minutes on medium-high speed. The mixture should become pale, light, and fluffy. This process incorporates air, which is key for the cake’s texture.

Step 4 — Incorporate Wet Ingredients

Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in 1 teaspoon of pure vanilla extract and ½ cup of sour cream or plain yogurt. The sour cream adds moisture and a slight tang that complements the strawberries beautifully.

Step 5 — Combine Wet and Dry Mixtures

With the mixer on low, alternately add the dry flour mixture and ½ cup of whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until the flour disappears; overmixing at this stage will lead to a tough cake. Gently fold in the flour-dusted strawberries.

Step 6 — Bake the Cake

Pour the batter into a greased and floured 9×13-inch pan or two 9-inch round pans. Smooth the top. Bake in a preheated 350°F (175°C) oven for 30-35 minutes (round pans) or 35-40 minutes (sheet pan). The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool Completely

Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully run a knife around the edges and invert it onto the rack to cool completely before frosting. Frosting a warm cake will cause the frosting to melt and slide off.

Step 8 — Make the Strawberry Frosting

For a simple frosting, beat 1 cup of softened butter until smooth. Gradually add 4 cups of powdered sugar, ¼ cup of strawberry puree (made from fresh or frozen berries), and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more sugar or puree as needed.

Step 9 — Frost and Serve

Once the cake is completely cool, spread a generous layer of strawberry frosting over the top and sides. Garnish with fresh strawberry slices. For best flavor and texture, let the frosted Homemade Strawberry Cake sit for about an hour before slicing and serving.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	220mg

Note: These values are estimates for one slice of this Homemade Strawberry Cake, based on typical ingredients and serving size. Actual nutrition can vary depending on specific brands and measurements used.

Healthier Alternatives

This classic Homemade Strawberry Cake is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a nuttier, more satiating cake with a denser crumb.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to reduce carbs and keep the sweetness, though the texture may be slightly less moist.
• Dairy-Free Moisture — Use coconut oil or a neutral vegetable oil instead of butter, and unsweetened almond or oat milk in place of regular milk for a rich, plant-based version.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend to make this Homemade Strawberry Cake celiac-friendly; the result is tender and nearly identical.
• Low-Sodium Option — Omit added salt in the batter and use unsalted butter or oil; the sweetness of the strawberries provides plenty of flavor.
• Reduced-Fat Frosting — For the frosting, try blending low-fat cream cheese or Greek yogurt with a touch of honey for a tangy, protein-rich topping.
• Whole-Grain Boost — Substitute half the white flour with whole wheat pastry flour for extra fiber and a heartier, slightly nutty taste.
• Natural Food Coloring — Instead of artificial red dye, use a reduction of mashed strawberries or a bit of beet powder for a vibrant, natural pink hue.

Serving Suggestions

• Pair this classic Homemade Strawberry Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a delightful contrast.
• For a brunch or afternoon tea, serve smaller slices alongside a pot of Earl Grey tea or a glass of sparkling rosé.
• Transform it into a stunning celebration dessert by layering with fresh berries and a strawberry cream cheese frosting.
• Create an elegant plating by dusting the plate with powdered sugar and garnishing with a mint sprig and a few whole strawberries.
• For a summer party, offer this cake as the centerpiece of a dessert bar with toppings like lemon curd, chocolate sauce, and toasted almonds.
• Serve slightly warmed slices with a drizzle of reduced balsamic glaze for a sophisticated, gourmet touch.

This versatile Homemade Strawberry Cake is perfect for everything from casual family dinners to special occasions, making it a beloved recipe you’ll return to again and again.

Common Mistakes to Avoid

• Mistake: Using frozen strawberries without adjusting for extra liquid. Fix: Thaw and thoroughly drain or pat them dry to prevent a soggy, dense crumb.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Mix just until the flour disappears to avoid developing tough gluten.
• Mistake: Substituting oil for butter 1:1 without considering moisture. Fix: If using oil, reduce other liquids slightly to maintain the proper batter consistency.
• Mistake: Baking with under-ripe or flavorless berries. Fix: Seek out ripe, fragrant strawberries or macerate chopped berries with a little sugar to boost flavor.
• Mistake: Not properly preparing the cake pans. Fix: Always grease, line with parchment, and flour the pans to guarantee clean release.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the ¾ mark of bake time to check, as drafts can cause collapse.
• Mistake: Adding strawberry puree directly without reducing it. Fix: Simmer puree to concentrate flavor and remove water, preventing a wet cake.
• Mistake: Frosting a warm cake layers. Fix: Cool layers completely on a wire rack; warmth will melt the frosting and make layers slide.
• Mistake: Using only pink food coloring for a vibrant hue. Fix: A small amount of freeze-dried strawberry powder provides natural color and intense berry taste.

Storing Tips

• Fridge: Store your Homemade Strawberry Cake in an airtight container in the refrigerator for up to 3-4 days. This keeps the frosting stable and the cake fresh.
• Freezer: For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.
• Reheat: For a warm slice, microwave a single portion for 10-15 seconds. For the whole cake, warm in a 300°F (150°C) oven for 10-15 minutes, or until the internal temperature reaches 165°F (74°C) if containing dairy-based fillings.

Always let the cake cool completely before storing to prevent condensation, which can make it soggy. For food safety, do not leave your Homemade Strawberry Cake at room temperature for more than 2 hours.

Conclusion

This Homemade Strawberry Cake with its vibrant frosting is a showstopper for any celebration. We hope you love making it as much as we do! If you try this recipe, please leave a comment or rating. For more berry-filled bakes, check out our Strawberry Earthquake Cake Recipe Easy or Vegan Strawberry Sweet Rolls Recipe. Don’t forget to subscribe for the latest recipes!

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FAQs

Can I use frozen strawberries for this Homemade Strawberry Cake?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before pureeing or chopping to avoid adding too much moisture to your cake batter. This ensures your Homemade Strawberry Cake has the right texture.

How do I store this cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. The frosting may firm up when cold, so let slices sit at room temperature briefly before serving.

Can I make this cake ahead of time?

You can bake the cake layers a day in advance. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the Homemade Strawberry Cake the day you plan to serve it for the best flavor and texture.