Classic Pink Strawberry Cake

There’s something incredibly special about a homemade strawberry cake—it’s light, fruity, and perfectly sweet with a soft crumb that melts in your mouth. This recipe brings out the natural flavor of strawberries in every layer, giving you a bakery-style cake that’s both beautiful and delicious. Whether you’re baking for a birthday, celebration, or simply craving something comforting, this cake delivers the perfect balance of freshness and indulgence.

Strawberry cake is a timeless dessert that highlights strawberries as the star ingredient, often incorporated into the batter, filling, and frosting for maximum flavor . This version is made completely from scratch using real strawberries, ensuring a vibrant taste without artificial flavors. The result is a moist, fluffy cake layered with creamy frosting and bursts of fresh berry goodness in every bite.

Ingredients

Cake Batter

• 2 ½ cups (310 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 3 large eggs (room temperature)
• 1 tablespoon vanilla extract
• ¾ cup (180 ml) milk (room temperature)
• ½ cup (120 g) sour cream
• 1 cup (240 ml) fresh strawberry puree (reduced for stronger flavor)

Strawberry Filling

• 1 ½ cups (225 g) fresh strawberries, finely chopped
• ¼ cup (50 g) sugar
• 1 tablespoon lemon juice

Frosting

• 1 cup (225 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla extract
• ½ cup strawberry puree or finely crushed strawberries

Equipments

• 2 round 8-inch cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Blender or food processor
• Cooling rack

Instructions

• Preheat your oven to 175°C (350°F) and grease the cake pans, lining them with parchment paper for easy removal
• Prepare the strawberry puree by blending fresh strawberries until smooth
• Pour the puree into a saucepan and simmer gently until reduced by half for concentrated flavor, then cool completely
• In a bowl, whisk together flour, baking powder, baking soda, and salt
• In a separate large bowl, beat butter and sugar until light, fluffy, and pale in color
• Add eggs one at a time, mixing well after each addition
• Stir in vanilla extract
• Add sour cream and mix until smooth
• Gradually add dry ingredients and milk alternately, starting and ending with dry ingredients
• Mix gently to avoid overworking the batter
• Fold in the cooled strawberry puree until fully combined
• Divide batter evenly between prepared pans
• Tap pans lightly to remove air bubbles
• Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean
• Remove cakes from oven and let them cool in pans for 10 minutes
• Transfer to a cooling rack and allow to cool completely
• For the filling, combine chopped strawberries, sugar, and lemon juice
• Let mixture sit for 10–15 minutes until juicy and slightly thickened
• For frosting, beat butter until smooth and creamy
• Gradually add powdered sugar, mixing well
• Add vanilla, milk, and strawberry puree
• Beat until light, fluffy, and spreadable
• Assemble the cake by placing one layer on a serving plate
• Spread frosting evenly, then add strawberry filling
• Place the second cake layer on top
• Frost the entire cake evenly
• Decorate with fresh strawberries if desired

Recipe Information

• Prep Time: 25 minutes
• Bake Time: 30 minutes
• Total Time: 55 minutes
• Servings: 10–12
• Cuisine: American
• Course: Dessert

Nutrition Information (Approximate)

• Calories: 480 kcal
• Protein: 5 g
• Carbohydrates: 70 g
• Fat: 20 g
• Fiber: 2 g
• Sugar: 50 g
• Sodium: 280 mg

Flavor Profile Breakdown

• Sweet and fruity strawberry flavor
• Light vanilla undertones
• Creamy and buttery frosting
• Slight tang from fresh berries

Tips for Best Results

• Use fresh, ripe strawberries for best flavor
• Reduce strawberry puree to intensify taste
• Always use room temperature ingredients
• Do not overmix the batter
• Chill cake before slicing for clean layers

Variations & Substitutions

• Use freeze-dried strawberries for stronger flavor
• Replace sour cream with yogurt
• Add chocolate chips for a twist
• Use cream cheese frosting instead

Mistakes to Avoid

• Using watery strawberry puree without reducing
• Overbaking leading to dry cake
• Skipping parchment paper causing sticking
• Overmixing batter making cake dense

Serving Suggestions

• Serve chilled or at room temperature
• Pair with whipped cream
• Add extra fresh strawberries on top
• Serve with vanilla ice cream

Storage Tips

• Store in refrigerator for up to 4 days
• Cover tightly to prevent drying
• Freeze unfrosted layers up to 1 month
• Bring to room temperature before serving

Why You’ll Love This Recipe

• Made with real strawberries
• Soft and fluffy texture
• Perfect for celebrations
• Balanced sweetness and freshness

How to Serve

• Slice into even layers
• Serve on a cake stand for presentation
• Garnish with berries
• Pair with tea or coffee

FAQs

Can I use frozen strawberries
Yes, but thaw and drain excess liquid before using

Why reduce strawberry puree
It concentrates flavor and prevents excess moisture

Can I make this cake ahead of time
Yes, bake layers a day before and assemble later

What frosting works best
Buttercream or cream cheese frosting both work great

How do I keep cake moist
Avoid overbaking and store properly

Can I make cupcakes instead
Yes, adjust baking time to 18–22 minutes

Do I need food coloring
No, natural strawberries give a soft pink color

Why is my cake dense
Overmixing or too much liquid can cause this

Can I make it gluten-free
Yes, use a gluten-free flour blend

How do I decorate it
Use fresh strawberries or piped frosting designs