Homemade Strawberry Cake

This homemade strawberry cake is made with fresh strawberries along with simple ingredients that create an incredibly moist delicate crumb cake that is topped with creamy strawberry-infused icing. This cake is a huge hit whenever I serve it. 

As tempting as it might be to grab a boxed cake mix and call it good, there is something incredibly special about making a completely from scratch cake. Don’t you find? Especially when it is made for a special occasion. Not that I need a special occasion to make a homemade cake. I find the whole process a bit nostalgic and it creates a mood of its own surrounding its preparation.

This year for Mother’s Day as part of our celebration, my daughter joined me in the kitchen to bake this delicious strawberry cake. I couldn’t think of a better way to celebrate.

To make this cake, the dry ingredients are sifted to help make the cake lighter and a fresh strawberry puree is simmered on the stovetop. The strawberry reduction is then added to both the icing and the batter itself. This creates a moist cake that is infused with the fresh strawberry flavor.

These few extra steps take minutes to do and the result is a delicious homemade strawberry cake with an incredibly moist crumb. Not to mention, they are simple enough should you have extra hands that want to help.

Homemade Strawberry Cake Is…

• A great recipe for strawberry layer cake.
• Made with simple ingredients and completely from scratch.
• Filled with real strawberry flavor. 
• A great way to celebrate strawberry season. 
• A fluffy cake with a moist crumb.
• A simple strawberry cake that is topped with strawberry cream cheese frosting.

Ingredients

Flour- all-purpose flour creates a nice tight crumb for this cake. You can also use cake flour if you prefer. The cake crumb will be slightly more delicate and crumbly. 

Baking Powder- needed to give the cake a nice rise when baking, don’t skip it. 

Butter- I use salted butter when I bake a cake like this and find it works great. However, if you prefer you can use unsalted butter just make sure to add a good pinch of sea salt to the batter. Salt helps balance out the flavors. 

Sugar- I use pure cane unrefined sugar but regular white refined sugar will do. 

Milk- use whole milk or 2% milk. Using a fat-free milk or milk substitute could result in a runnier cake batter. 

Vanilla Extract- use pure vanilla extract, not imitation vanilla. I like to use my homemade vanilla extract that I make in large batches to have it on hand year round. 

Eggs- use large room-temperature eggs if you can. The eggs being at room temperature helps them blend easier into the cake batter. 

Greek Yogurt-  a bit of yogurt helps make this cake incredibly moist and delicious. You can also use sour cream if you don’t have Greek yogurt on hand. 

Strawberries-  you can use fresh strawberries or frozen if you have them. If using frozen make sure to defrost the berries by leaving them out at room temperature for a little while, then dab them with a paper to towel to remove excess moisture. 

Cream Cheese- use full-fat cream cheese. This helps make the frosting extra creamy and gives it a slight tang. Make sure it is room temperature before using it. 

Tools You May Need

Baking Tins

Electric Mixer or Stand Mixer

Blender

Directions

For the Cake

Begin by pureeing the strawberries in a blender. Pour the puree into a saucepan and simmer for about 20 minutes or until you have about 3/4 cup of strawberry reduction. Set it aside to cool.

In a large mixing bowl, sift the flour into the bowl with the baking powder, and set the mixture aside. Using a hand mixer or stand mixer, cream the butter with the sugar, and vanilla, adding the eggs one at a time. Mix in the yogurt (or sour cream).

Slowly combine the wet ingredients in the large bowl with the flour mixture. Add the milk and 1/2 cup of the strawberry reduction. Mix the entire contents of the bowl well. Your batter will be pale pink.

Divide the batter evenly into floured and buttered cake pans.

Bake at 350℉ for about 25-30 minutes or until you can pull a clean toothpick from the center. Allow the cake to cool before frosting.

For the Strawberry Frosting

Be sure to bring the cream cheese and butter to room temperature before making your frosting. When ready add both the cream cheese and the butter to a mixing bowl. Add the powdered sugar (sift in the powdered sugar to prevent a lumpy frosting). Add the remaining 1/4 cup of strawberry reduction and mix until well incorporated. Use the whisk attachment to whip the frosting until it’s nice and fluffy. Your frosting will be a light pretty pink color.

Baking Notes

• Allow the butter, eggs, and cream cheese for this recipe to come to room temperature before making. It helps the ingredients mix more smoothly.
• Be sure to frost when the cake is completely cooled.
• To make a more “pink” cake you can use 5-8 drops of pink food coloring.
• To prepare your cake pans, be sure to spread them with butter then dust them with flour to ensure easy removal.
• For best results use fresh, not frozen strawberries for this cake. If using frozen is your only option, defrost the strawberries before using them to ensure the excess water from the ice is reduced.

How To Store

Store leftover cake in an airtight container or cover the top of the cake with a lid under a cake plate. For cake slices, I like to cover them with plastic wrap. 

FAQ’s

Can I use frozen strawberries for this cake?

​You can use frozen strawberries but I would suggest bringing them to room temperature and pouring out any excess moisture before making the puree. 

Can I use cake flour in place of the all-purpose flour?

Yes, cake flour will work fine for this recipe. The cake texture will be slightly more delicate than when using all-purpose flour. 

Can I make a one-layer rectangular cake with this recipe?

Yes, this recipe will work for a 9×13 baking dish and a one-layer rectangular cake. 

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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Cuisinart Stand Mixer

Hobnail Mixing Bowls Set of 4

Wooden Measuring Spoons

Non Stick Cake Tins Set of 2

Cake Stand with Dome Lid

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Other Recipes To Try…

• Chocolate Cake with Buttercream Icing
• Fresh Strawberry Pie
• Pumpkin Spice Cake with Buttercream Icing

If you try this recipe and love it, I would love it if you would come back to give it 5 stars!