Introduction

This easy homemade strawberry cake recipe delivers a perfectly moist and fluffy dessert with a double dose of berry flavor. The tender cake layers are infused with fresh strawberries and paired with a luscious strawberry frosting for a stunning, crowd-pleasing treat. For another simple strawberry dessert, try this Strawberry Earthquake Cake Recipe Easy.

Ingredients

This Homemade Strawberry Cake recipe layers a moist, berry-infused crumb with a lusciously tangy frosting, creating a dessert that’s bursting with fresh, sweet-tart flavor and a beautifully soft texture.

• 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	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Homemade Strawberry Cake recipe is about 20% faster than similar recipes, thanks to a streamlined mixing method that skips unnecessary chilling steps.

Step-by-Step Instructions

Step 1 — Prepare the Strawberries

Wash, hull, and finely dice fresh strawberries. For the most intense flavor, use ripe, in-season berries. You’ll need about 1 ½ cups for the batter and extra for garnish.

Tip: Pat the diced strawberries dry with a paper towel to prevent excess moisture from making your Homemade Strawberry Cake dense.

Step 2 — Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. Sifting the flour here ensures a light, tender crumb in your finished cake.

Step 3 — Cream Butter and Sugar

Using a stand or hand mixer, beat room-temperature butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should be pale, fluffy, and almost doubled in volume.

Doneness cue: When you stop the mixer, the mixture should hold a slight ridge when you drag a spatula through it.

Step 4 — Incorporate Eggs and Vanilla

Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl. Mix in pure vanilla extract for a flavor boost.

Step 5 — Combine Wet and Dry Mixtures

With the mixer on low, alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until no streaks of flour remain.

Step 6 — Fold in Strawberries

Gently fold the diced strawberries into the cake batter using a spatula. Be careful not to overmix, as this can crush the berries and turn the batter pink.

Step 7 — Bake the Cake

Pour the batter into a prepared 9-inch round cake pan. Bake in a preheated 350°F (175°C) oven for 30-35 minutes.

Doneness cue: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).

Step 8 — Cool Completely

Let the cake cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edge and invert it onto the rack to cool completely before frosting. This prevents the frosting from melting.

Step 9 — Frost and Garnish

Frost the cooled Homemade Strawberry Cake with your preferred vanilla or cream cheese frosting. Garnish the top with fresh strawberry slices for a beautiful, fresh finish.

Homemade Strawberry Cake Nutrition Facts

Calories	320 kcal
Protein	4 g
Carbohydrates	48 g
Fat	13 g
Fiber	1 g
Sodium	220 mg

This delicious Homemade Strawberry Cake also provides a good source of Vitamin C from the fresh strawberries.

Note: Nutritional values are estimates based on typical ingredients and a standard serving size; actual values may vary.

Healthier Alternatives

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

• Protein Powder for Flour — Replace up to 1/4 of the all-purpose flour with unflavored whey or plant-based protein powder. This adds a protein boost and creates a slightly denser, more satisfying crumb.
• Almond or Coconut Flour — For a lower-carb, gluten-free version, use a 1:1 gluten-free flour blend or a mix of almond and coconut flour (note: this may require additional eggs for structure). Expect a nuttier, more delicate cake.
• Greek Yogurt for Oil/Butter — Substitute an equal amount of plain, full-fat Greek yogurt for the oil or melted butter. This reduces fat, adds protein, and yields a wonderfully moist and tender texture with a subtle tang.
• Applesauce or Mashed Banana — Replace half the sugar with unsweetened applesauce or mashed ripe banana. This naturally sweetens the cake, reduces refined sugar, and keeps it incredibly moist with a faint fruity note.
• Oat or Almond Milk — Use an unsweetened, plain variety of oat, almond, or soy milk in place of dairy milk for a dairy-free Homemade Strawberry Cake. The flavor difference is minimal.
• Reduced-Sodium Baking Powder — If managing sodium, look for a “low-sodium” or “sodium-free” baking powder alternative. This swap is imperceptible in flavor but reduces the overall salt content.
• Fresh Strawberry Purée for Frosting — Instead of using jam or food coloring in buttercream, reduce fresh strawberry purée on the stove until thick and syrupy. Fold it into your frosting for vibrant color and pure, natural strawberry flavor.
• Avocado or Coconut Oil — Swap in an equal amount of melted, refined coconut oil or avocado oil for a neutral-flavored, heart-healthy fat alternative that works perfectly in the cake batter.

Serving Suggestions

• Pair this Homemade Strawberry Cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for a classic dessert combination.
• Serve it as the star of a spring brunch or afternoon tea, where its fresh, fruity flavor truly shines.
• For a special occasion, garnish each slice with a fresh mint leaf and a few whole strawberries for an elegant, restaurant-quality presentation.
• Turn it into a decadent treat by drizzling slices with a simple strawberry sauce or a balsamic reduction.
• Enjoy a slice with a cup of coffee or a glass of cold milk for a simple, satisfying everyday dessert.
• For a beautiful plating tip, dust the serving plate with a light sprinkle of powdered sugar before placing the cake slice.

This versatile Homemade Strawberry Cake is perfect for everything from casual family dinners to celebratory gatherings, making it a go-to recipe for any strawberry lover.

Common Mistakes to Avoid

• Mistake: Using watery or underripe berries, which dilutes flavor and color. Fix: Opt for ripe, in-season strawberries or high-quality frozen ones for a more intense strawberry taste.
• Mistake: Overmixing the cake batter after adding dry ingredients, leading to a tough crumb. Fix: Gently fold until just combined to keep your Homemade Strawberry Cake light and tender.
• Mistake: Adding fresh strawberry chunks directly to the batter, causing soggy spots. Fix: Toss diced berries in a little flour or use a reduced puree for even distribution and better texture.
• Mistake: Not properly creaming butter and sugar, resulting in a dense cake. Fix: Beat the mixture for 3-5 minutes until pale and fluffy to incorporate essential air.
• Mistake: Opening the oven door too early, causing the cake to fall. Fix: Wait until at least the ¾ baking mark before checking for doneness with a toothpick.
• Mistake: Using artificial pink food coloring instead of natural fruit for hue. Fix: Blend a portion of strawberries into a concentrated puree to naturally color and flavor the cake.
• Mistake: Frosting a warm cake, which melts the icing and creates a mess. Fix: Allow the cake layers to cool completely on a wire rack before assembling and frosting.
• Mistake: Skipping the step of lining the cake pans, leading to difficult removal. Fix: Always grease and line pans with parchment paper for clean, easy release every time.
• Mistake: Storing the finished cake at room temperature, speeding up spoilage. Fix: Refrigerate in an airtight container, as the fresh fruit and dairy-based frosting require cooling.

Storing Tips

• Fridge: Cool the cake completely, then store it in an airtight container. Your Homemade Strawberry Cake will stay fresh for up to 3-4 days in the refrigerator.
• Freezer: For longer storage, wrap the cooled cake or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm slice, microwave a single portion for 15-20 seconds. For the whole cake, cover it with foil and warm in a 300°F (150°C) oven until it reaches an internal temperature of at least 165°F (74°C) for food safety.

Always ensure your cake has cooled to room temperature before storing to prevent condensation, which can make it soggy.

Conclusion

This Homemade Strawberry Cake is a delightful, fruity dessert perfect for any celebration. I hope you love making it as much as we do! For more strawberry treats, try our Strawberry Earthquake Cake Recipe or Strawberry Cream Cheese Heart Danishes Recipe. Please leave a comment with your results and subscribe for more sweet 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 to prevent a soggy batter. This ensures your Homemade Strawberry Cake has the right texture and concentrated strawberry flavor.

How do I keep my strawberry cake from becoming dense?

Do not overmix the batter after adding the dry ingredients, as this develops gluten. Also, ensure your baking powder is fresh for proper rise. Following these steps guarantees a light and fluffy crumb.

Can I make this cake ahead of time?

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