homemade strawberry cake slice on a white plate
Baking

Homemade Strawberry Cake

Sharing is Caring

This Homemade Strawberry Cake makes a fluffy deliciously fresh cake made with real strawberries.

Strawberry cake with fresh strawberries on top

One of the most intimidating things as a younger baker for me was the idea of baking a completely homemade cake. I would always be impressed when anyone put a homemade cake in front of me. My mind would run over all the steps that surely had to be involved in such an endeavor.

For years I went for the boxed version of this strawberry cake not even thinking it necessary to tackle the idea of a Homemade Strawberry Cake. Those years have passed and here I am in my whole food kitchen creating recipes weekly for this blog.

Like so many things in my kitchen, I have had to swap out the boxed versions of foods and recreate them with real ingredients. This Homemade Strawberry Cake was at the top of the list as far as cake flavors go. I love fresh strawberries and combining them into a baked good, especially a cake, well that is worth the effort in my book. The thing is, it is not so challenging to bake a homemade cake. In fact, I would argue that it isn’t that much more labor-intensive than baking a boxed one. So why not a homemade one?

For Mothers Day this year, I opted to ask my daughter to have a baking day with me. Just her and I in the kitchen with our aprons on, working on this beautiful little cake together. Slicing the strawberries and pureeing them fills the kitchen with the scent of strawberries. A smell that for me, feels like summer. A freshly made Homemade Strawberry Cake on the counter with the windows open. Adorning it with fresh strawberries. Its beautiful sweet display is enticing to all who enter.

And certainly, if you love strawberries as much as we do, be sure to try this Fresh Strawberry Pie this summer.

Why I Love This Homemade Strawberry Cake

This Homemade Strawberry Cake uses real ingredients like fresh strawberries and greek yogurt. Creating a moist cake and a flavorful strawberry icing that beats any store-bought icing available.

So not only do you get that delicious strawberry flavor in the cake but you do so without using any artificial ingredients. For me, that is a must when baking. However, I do realize that a lot of bakers enjoy making their strawberry cake as pink as possible.

To do that you can just add 5-8 drops of food coloring to the batter but this is of course completely optional. I also love that the cake recipe is pretty straightforward to follow so there are no special skills necessary to make this Homemade Strawberry Cake.

What You Will Need To Make a Homemade Strawberry Cake

1 cup of salted butter (room temperature)

2 1/2 cups of all purpose flour

2 cups granulated sugar

1 tbsp of baking powder

3/4 cup of milk

1 tsp of vanilla

3 eggs (room temperature)

1/2 cup greek yogurt (or sour cream)

1 1/2 lbs of fresh hulled strawberries

Strawberry Frosting

4 cups of powdered sugar

1 tsp vanilla

2 oz cream cheese (room temperature)

1/2 cup of salted butter

1/4 cup strawberry reduction (made from the fresh strawberries in cake recipe)

Tools You May Need

Baking Tins

Hand Mixer or Stand Mixer

Blender

Directions For Homemade Strawberry Cake

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.

strawberry puree in a white bowl

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 vanilla, adding the eggs one at a time. Mix in the yogurt (or sour cream). Slowly combine the wet ingredients into 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. If you would like a more pink cake you can add in a couple of drops of food coloring. Otherwise, divide the batter evenly into floured and buttered cake pans.

baking tins with homemade strawberry cake batter in them

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 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 powder sugar to prevent a lumpy frosting). Add the remaining 1/4 cup of strawberry reduction and mix until well incorporated. Use the whip attachment to whip frosting until it’s nice and fluffy. Your frosting will be a light pretty pink.

homemade strawberry cake with fresh strawberries on top
homemade strawberry cake slice on a white plate

Baking Notes For Homemade Strawberry Cake

  • 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 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 to ensure the excess water from the ice is reduced.
homemade strawberry cake slice on a white plate

Homemade Strawberry Cake

Yield: 1 cake
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

a fluffy delicious strawberry cake made with fresh strawberries

Ingredients

  • 1 1/2 lbs of fresh strawberries
  • 2 cups white sugar
  • 3/4 cup milk
  • 1 tbsp baking powder
  • 2 1/2 cups of all-purpose flour
  • 3 eggs (room temperature)
  • 1 cup of salted butter
  • 1 tsp vanilla
  • 1/2 cup greek yogurt (or sour cream)
  • Strawberry Frosting:
  • 2 oz cream cheese (room temperature)
  • 1/2 cup salted butter (room temperature)
  • 1/4 cup strawberry reduction
  • 4 cups of powdered sugar

Instructions

  1. Begin by pureeing the strawberries in a blender.
  2. 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.
  3. In a large mixing bowl, sift the flour into the bowl with the baking powder, and set the mixture aside.
  4. Using a hand mixer or stand mixer, cream the butter with the vanilla, adding the eggs one at a time.
  5. Mix in the yogurt (or sour cream).
  6. Slowly combine the wet ingredients into the large bowl with the flour mixture.
  7. Add the milk and 1/2 cup of the strawberry reduction.
  8. Mix the entire contents of the bowl well. Your batter will be pale pink. If you would like a more pink cake you can add in a couple of drops of food coloring for a very pink cake. Otherwise, divide the batter evenly into floured and buttered cake pans.
  9. Bake at 350℉ for about 25-30 minutes or until you can pull a clean toothpick from the center.
  10. Allow the cake to cool completely before frosting.
  1. To Make the Frosting:
  2. 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.
  3. Add the powdered sugar (sift in the powder sugar to prevent a lumpy frosting).
  4. Add the remaining 1/4 cup of strawberry reduction and mix until well incorporated.
  5. Use the whip attachment to whip frosting until it's nice and fluffy. Your frosting will be a light pretty pink.

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 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.
  • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 641Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 114mgSodium: 350mgCarbohydrates: 97gFiber: 2gSugar: 74gProtein: 7g

    Shop This Post

    Cuisinart Stand Mixer

    Hobnail Mixing Bowls Set of 4

    Wooden Measuring Spoons

    Non Stick Cake Tins Set of 2

    Cake Stand with Dome Lid

    Pin For Later

    Check Out More Favorites From The Farmhouse!

    Chocolate Cake with Buttercream Icing

    Lemon Blueberry Muffins with Honey

    Classic Banana Bread

    Fresh Strawberry Pie

    Pumpkin Spice Cake with Buttercream Icing

    *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).

    Sharing is Caring

    Skip to Recipe
    %d bloggers like this: