I finally perfected my Homemade Strawberry Cake With Fresh Strawberries by adding one unexpected pantry ingredient that makes it unlike any other.

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I still can’t believe how this turned out. I call it the Best Strawberry Cake Ever, and sometimes I even whisper Strawberry Gateau Cake when I’m feeling extra dramatic.

What makes it weirdly addictive is the bright smear of strawberry puree and the surprise of sliced fresh strawberries tucked inside, it isn’t what you’d expect. I wanted something that passed as Homemade Strawberry Cake With Fresh Strawberries for company but felt a little wild.

It flops sometimes, or the crumb wants to be stubborn, but when it sings, it really sings. Read on if you like a cake with attitude and a real strawberry kick.

Ingredients

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All purpose flour: provides structure and carbs, some protein but little fiber.
Granulated sugar: pure sweetness, adds carbohydrates, no fiber, quick energy.
Fresh strawberries: vitamin C and fiber, sweet tart flavor, bright natural color.
Unsalted butter: rich fats for tenderness and flavor, kinda boosts mouthfeel.
Eggs: protein for structure, moisture and leavening help, very versatile.
Buttermilk: tangy acidity reacts with baking soda, makes crumb tender.
Cream cheese: creamy tang in frosting, adds richness and slight tartness.
Powdered sugar: fine, helps thicken frosting, very sweet, no nutrients.
Strawberry puree: real fruit flavor, natural color and subtle tartness.

Ingredient Quantities

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup unsalted butter softened

1/2 cup vegetable oil

3 large eggs at room temperature

1 cup strawberry puree (about 8 ounces fresh strawberries blended and lightly strained)

1 cup buttermilk at room temperature

2 teaspoons pure vanilla extract

1 tablespoon fresh lemon juice

8 ounces cream cheese softened

1/2 cup unsalted butter softened for frosting

5 to 6 cups powdered sugar sifted

1/3 cup strawberry puree for frosting

1 to 2 tablespoons heavy cream or milk as needed

Pinch of salt

1 to 2 cups fresh strawberries sliced for filling and garnish

How to Make this

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1. Preheat oven to 350 F and grease and flour two 8 or 9 inch round pans or line with parchment; in a bowl whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt, set aside.

2. In a large mixing bowl cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, then add 1/2 cup vegetable oil and mix, beat in 3 large room temperature eggs one at a time, scraping the bowl, then stir in 2 teaspoons pure vanilla extract and 1 tablespoon fresh lemon juice.

3. In a measuring cup combine 1 cup strawberry puree and 1 cup room temperature buttermilk; with mixer on low add the dry ingredients in three additions alternating with the buttermilk/strawberry mixture so you start and end with the dry, mix only until just combined, dont overmix.

4. Divide batter evenly between prepared pans, smooth tops, bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs, cool in pans 10 minutes then turn out to wire racks to cool completely.

5. For the frosting beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until perfectly smooth, then gradually add 5 to 6 cups sifted powdered sugar with a pinch of salt until you reach your desired sweetness and thickness.

6. Stir in 1/3 cup strawberry puree and 1 to 2 tablespoons heavy cream or milk as needed to get a spreadable, fluffy consistency; taste and adjust sugar or puree, if frosting is too soft chill briefly.

7. If cake layers are domed level them with a serrated knife, place one layer on your cake board or plate, spread a thin layer of frosting, top with 1/2 to 1 cup fresh sliced strawberries for the filling, then set the second layer on top.

8. Do a light crumb coat of frosting, chill the cake 10 to 15 minutes to set, then finish frosting smoothly and decorate with the remaining 1 to 2 cups sliced fresh strawberries.

9. Chill the finished cake at least an hour so the cream cheese frosting firms up; store covered in the fridge up to 3 days and bring to room temp 20 to 30 minutes before serving for best flavor.

10. Pro tips: use room temperature eggs and buttermilk for better texture, lightly strain your puree to remove seeds if you dont like them, always sift powdered sugar to avoid lumps, and dont overmix the batter or the cake will be tough.

Equipment Needed

1. Two 8 or 9 inch round cake pans (greased and floured or lined with parchment)

2. Mixing bowls (one large for batter, one medium for dry ingredients or frosting)

3. Electric mixer (hand or stand, for creaming butter and whipping frosting)

4. Measuring cups and spoons (and a kitchen scale if you like more accuracy)

5. Whisk and rubber spatula (whisk for dry stuff, spatula for scraping and folding)

6. Sifter or fine mesh sieve (for powdered sugar and to strain strawberry puree if you want seed free)

7. Serrated knife and cake board or serving plate (for leveling and stacking)

8. Offset spatula or bench scraper and a toothpick (for smooth frosting and doneness test)

9. Wire cooling rack and fridge space (cakes need to cool and the finished cake needs chilling)

FAQ

Can I use frozen strawberries instead of fresh? Yes — thaw them first, mash or blend and lightly strain to remove excess liquid and seeds, then measure 1 cup puree; if it's very watery squeeze out some juice so the batter and frosting don't get soggy.

Why did my cake turn out pale instead of pink? Baking and the batter's pH dull strawberry color, so use very ripe berries, don't overbake, and keep the lemon in the recipe; if you still want brighter color add a tiny drop of red gel coloring or a bit more strawberry puree.

How do I stop the cake from getting soggy with the fresh strawberry filling? Macerate sliced berries with a little sugar then drain off extra juice, cool the layers completely before assembling, and only fill right before serving or chill the assembled cake so juices don't soak the crumb.

My cream cheese frosting is too runny, how do I fix it? Chill the frosting 15 to 30 minutes, then beat in powdered sugar 1/4 cup at a time until it firms; if it gets too stiff add 1 teaspoon heavy cream at a time. Also make sure cream cheese and butter were softened but not melting when you started.

Can I make this cake ahead or freeze it? Yes: unfrosted layers freeze well up to 3 months wrapped tightly; thaw in the fridge overnight. A fully frosted cake keeps 3 to 4 days in the fridge in an airtight container.

Can I turn this into cupcakes and what about baking time? Absolutely, fill liners about two thirds full and bake at the same temp about 18 to 22 minutes, check with a toothpick; adjust time based on your oven, and cool completely before frosting.

Best Strawberry Cake Ever Recipe Substitutions and Variations

All purpose flour: swap for cake flour to get a softer, lighter crumb (use 1 cup cake flour per 1 cup AP or make your own by replacing 2 tbsp of each cup with cornstarch and sifting), or use a 1:1 gluten free all purpose blend with xanthan gum if you need gluten free.
Unsalted butter (in cake): use salted butter 1:1 but skip about 1/4 tsp of the recipe salt, or replace up to half the butter with vegetable oil for extra moistness (oil will make the crumb a bit denser).
Buttermilk: make a quick soured milk by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and let sit 5 minutes, or thin plain yogurt with a little milk to equal 1 cup for a similar tang and texture.
Cream cheese (for frosting): use mascarpone 1:1 for a silkier, less tangy frosting, or swap for Neufchâtel cheese 1:1 to cut a bit of fat without changing texture much.

Pro Tips

– Weigh your flour or spoon and level it instead of scooping with the measuring cup. For this cake consistency matters a lot, small flour differences make it dense or dry. This one-bite change will give you the same result every time.

– Strain the strawberry puree through a fine mesh and press with the back of a spoon, or use a small simmer to reduce and concentrate it if you want more flavor without adding extra liquid. If you need color without thinning the batter, stir in a little freeze-dried strawberry powder to the frosting.

– Stop the cake from getting soggy by lightly tossing the sliced strawberries for the filling with a teaspoon of sugar, let them sit 5 to 10 minutes, then drain and pat dry. Also put a thin layer of frosting on the cake layers first to seal in crumbs and moisture, and add the fruit right before serving whenever possible.

– For a silky, stable cream cheese frosting make sure butter and cream cheese are truly the same temperature, beat them until totally smooth, then add powdered sugar slowly. If the frosting gets too soft chill it 10 to 15 minutes and rewhip, or add a tablespoon of sifted powdered sugar or a teaspoon of meringue powder rather than more liquid.

– Chill the assembled cake briefly between crumb coat and final coat and refrigerate for at least an hour before slicing. For neat slices warm a thin knife under hot water, wipe it dry between cuts, and let slices come to room temp 20 to 30 minutes before serving for the best texture and flavor.

Best Strawberry Cake Ever Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected my Homemade Strawberry Cake With Fresh Strawberries by adding one unexpected pantry ingredient that makes it unlike any other.

Servings

servings

Calories

729

kcal

Equipment: 1. Two 8 or 9 inch round cake pans (greased and floured or lined with parchment)