I’ve worked through dozens of cake recipes with strawberries and I’m sharing the one simple swap that shortens baking time and makes the rise more reliable.

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I never meant to chase a perfect strawberry cake, but this one keeps pulling me back. It layers real fresh strawberries and pillowy crumbs enriched with unsalted butter, and every forkful balances bright fruit and buttery depth.

I messed up the first bake, it was too dense, then found small tweaks that made it sing. It looks like something from a bakery but is stubbornly home-made and a little uneven in the best way.

If you like seeing vibrant pink, real fruit and honest texture, this belongs on your list of Cake Recipes With Strawberries.

Ingredients

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All purpose flour: gives structure and mostly carbs, some fiber, not much protein.
Unsalted butter: rich in fat and flavor, adds moisture and a tender crumb, pretty caloric.
Granulated sugar: pure sweetness, quick energy carbs, no fiber or protein, makes it sweet.
Fresh strawberry puree: brings fruity acidity, vitamin C, natural sweetness and bright aroma.
Chopped strawberries: little bursts of texture, fiber and antioxidants, freshens every bite.
Eggs: bind and add protein, richness, help rise and hold the cake together.
Whole milk: adds fat and protein, keeps crumb moist, gives mild sweet dairy notes.
Powdered sugar frosting: silky sweet finish, mostly carbs, gives smooth, sweet mouthfeel.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (226 g) unsalted butter, room temperature (2 sticks), softened but not melted

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

3/4 cup (180 ml) whole milk, room temperature

1/2 cup (120 ml) fresh strawberries, pureed and strained

1 cup chopped fresh strawberries, about 150 g, for folding and layering

2 tablespoons strawberry jam or preserves, for brushing the layers

Optional 2 to 4 tablespoons freeze dried strawberry powder for extra color and flavor

For the frosting 1 cup (226 g) unsalted butter, room temperature

For the frosting 4 cups (480 g) powdered sugar, sifted

For the frosting 1/2 cup (120 ml) fresh strawberry puree, strained

For the frosting 1 teaspoon vanilla extract

For the frosting pinch of fine salt

For the frosting 1 to 2 tablespoons milk or cream, if needed to thin the frosting

Extra fresh strawberries, sliced, for garnish

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, then grease the paper. Whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt and if using 2 to 4 Tbsp freeze dried strawberry powder; set aside.

2. In a large bowl beat 1 cup (226 g) unsalted butter (soft but not melted) with 1 3/4 cups sugar until pale and fluffy, about 3 to 4 minutes. Add 4 eggs one at a time, beating briefly after each, then stir in 2 tsp vanilla. Scrape the bowl, dont leave pockets of butter.

3. Combine 3/4 cup whole milk with 1/2 cup fresh strawberry puree (strained) in a measuring cup. With mixer on low, add the dry ingredients and the milk-strawberry mixture to the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until combined dont overmix.

4. Chop 1 cup fresh strawberries and split them roughly in half: fold about half gently into the batter so they stay chunky, and reserve the other half for layering and filling.

5. Divide batter evenly between the prepared pans, smooth the tops and tap the pans on the counter to knock out big air bubbles. Bake 22 to 28 minutes or until a toothpick comes out with a few moist crumbs and the tops spring back.

6. Cool in pans 10 minutes, then turn cakes out onto a wire rack to cool completely. If you gotta level them, wait till they’re fully cool so they dont tear.

7. Make the frosting: beat 1 cup room temp unsalted butter until creamy, then add 4 cups sifted powdered sugar gradually on low. Add 1/2 cup strained fresh strawberry puree, 1 tsp vanilla and a pinch of salt. Beat on medium high until light and fluffy. If too stiff add 1 to 2 Tbsp milk or cream. If you want extra color or flavor add a bit of the freeze dried strawberry powder.

8. Level cake layers if needed, brush each layer with the 2 Tbsp strawberry jam to lock in moisture. Place first layer on your board, spread a portion of frosting, scatter the reserved fresh strawberry pieces, then top with the second layer and repeat if you have more layers.

9. Apply a thin crumb coat of frosting, chill about 15 to 30 minutes to set, then finish with a final even coat of frosting. Smooth with an offset spatula or a bench scraper. Decorate with sliced fresh strawberries on top and around the edges.

10. Chill briefly to set the frosting. Store refrigerated up to 3 days, bring to room temp 20 to 30 minutes before serving. Tips: use room temp ingredients for even mixing, strain your puree to avoid seeds, and dont overmix once you add flour so cake stays tender.

Equipment Needed

1. Oven (preheat to 350 F)
2. Two 8-inch round cake pans
3. Parchment paper and nonstick spray or softened butter for greasing
4. Stand mixer or hand mixer with paddle or whisk attachment
5. Mixing bowls (large and medium)
6. Measuring cups, measuring spoons and a kitchen scale if you have one
7. Whisk, rubber spatula and wooden spoon for folding
8. Fine mesh strainer for the strawberry puree and a sifter for powdered sugar
9. Wire cooling rack, serrated knife or cake leveler, offset spatula and bench scraper for frosting, plus a pastry brush for the jam

Dont overthink it youll be fine with these.

FAQ

Q: What oven temp and bake time should I use and what pan size works best?

A: Preheat oven to 350°F (175°C). If you split the batter into two 8 inch round pans bake about 25 to 30 minutes. For two 9 inch rounds expect 20 to 25 minutes. For a 9×13 pan about 30 to 35 minutes. Start checking with a toothpick a few minutes before the low end, ovens vary.

Q: How do I make the strawberry puree and why strain it?

A: Blend fresh strawberries until smooth then push through a fine mesh sieve to remove seeds and excess pulp. Straining keeps the batter and frosting smooth so you dont get gritty bits and the color looks prettier.

Q: My chopped strawberries sink to the bottom. How do I stop that?

A: Toss the chopped berries with 1 to 2 teaspoons of flour from the recipe before folding them in. Fold gently and only until combined. Also dont overthin the batter with too much puree or the fruit will sink.

Q: Can I use frozen strawberries instead of fresh?

A: Yes, but thaw and drain them well, then pat dry. If theyre watery, cook them down into a thicker puree and strain. Frozen berries are fine but add a bit less milk since they can add extra moisture.

Q: What does the freeze dried strawberry powder do and how much should I add?

A: It boosts both color and intense strawberry flavor without adding liquid. Start with 2 tablespoons, taste the batter or frosting, then add up to 4 tablespoons if you want stronger color/flavor. Mix it in slowly so you dont overdo it.

Q: How long will the cake and frosting keep and can I make it ahead?

A: Frosted cake keeps in the fridge up to 3 to 4 days, covered. Unfrosted layers wrapped tightly keep in the fridge 2 to 3 days or freeze up to 2 months (wrap well). The frosting keeps in the fridge up to a week; bring to room temp and rewhip before using. If you make layers ahead, brush them with the jam to lock in moisture.

Homemade Strawberry Cake Recipe Substitutions and Variations

All purpose flour: swap with cake flour 1:1 for a lighter crumb. If you only have AP, make “cake flour” by removing 2 tbsp AP from each cup and whisking in 2 tbsp cornstarch, then sift a couple times. It’s not perfect but it helps.
Unsalted butter: if using salted butter, use the same amount but cut the added salt to about 1/4 tsp. If you need a dairy free option, replace each cup butter with 3/4 cup neutral oil (canola or sunflower), note the cake will be moister and you cant cream oil with sugar the same way.
Fresh strawberry puree: replace with an equal volume of thawed, mashed frozen strawberries strained to remove seeds, or use good quality strawberry jam (use about 1/2 cup jam for 1/2 cup puree) and reduce the granulated sugar by 2 tbsp so it doesnt get too sweet.
Whole milk: replace 1:1 with buttermilk or sour cream for extra tenderness and tang, just keep the same volume. If you do, the baking soda already in the recipe will react fine, so no other changes needed.

Pro Tips

1) Strain then reduce the strawberry puree a bit before adding it. Seeds and excess water make both the cake and the buttercream runny, so simmer the puree over low heat for a few minutes until slightly thicker, then cool. If you want more color without more liquid, stir in a little freeze dried strawberry powder instead.

2) Stop the fruit from sinking by patting the chopped strawberries dry and tossing them in a tablespoon of flour or cornstarch before folding them in. That tiny coat soaks up surface juice and helps the pieces stay suspended in the batter.

3) Keep the buttercream from turning soupy. Add the puree slowly and chill the bowl for 10 minutes if it starts to get too soft, or add a bit more sifted powdered sugar or a teaspoon of meringue powder to firm it up. If you need a color boost, use freeze dried powder, not extra puree.

4) Don’t level or stack warm cakes. Chill layers completely first, then trim. Chilling makes crumbing less and gives you cleaner layers. Also brush each layer with warmed strawberry jam or a simple syrup for extra moisture and to help the frosting stick.

5) Small fixes that make it taste fresher: add a pinch of fine sea salt to the frosting to make the strawberry pop, and grate a little lemon zest into the batter for brightness. And use an oven thermometer so you dont overbake, ovens lie sometimes.