Homemade Strawberry Cake Recipe

I still remember the first time I made this strawberry cake—it was for my niece’s birthday.
She wanted “something pink and sweet,” and I had fresh strawberries on the counter.
One bite, and everyone was asking for seconds… and the recipe.

It’s soft, fluffy, and full of real strawberry flavor.
No boxed mix here—just real fruit and love in every layer.
Now, it’s our go-to cake for birthdays, spring days, or just because.

Let’s make it together. It’s easier than you think—and way more fun than store-bought.

Why You’ll Love This Recipe

• Naturally Flavored: No artificial strawberry flavoring—just real strawberries, fresh or frozen.
• Moist & Soft Texture: Sour cream and milk work together to keep the cake fluffy and rich.
• Balanced Sweetness: Just the right amount of sugar to let the fruit shine.
• Beautiful Presentation: The pink color (natural or with food coloring) and creamy frosting make this cake visually appealing.
• From Scratch: This is a homemade recipe that feels worth the time, even for a beginner.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: About 2 hours

Servings:
This recipe yields one 9-inch two-layer cake or about 12 slices.

Difficulty:
Easy to moderate—basic baking skills needed (measuring, mixing, puréeing fruit).

Required Kitchen Tools

• Mixing bowls (at least two)
• Electric mixer (hand or stand)
• Blender or food processor
• Rubber spatula
• Measuring cups and spoons
• 9-inch round cake pans (2)
• Cooling rack
• Offset spatula or knife for frosting

Ingredients

For the Strawberry Purée

• 1 pound fresh strawberries, hulled (or thawed frozen strawberries)

For the Cake

• 1 cup strawberry purée (from above)
• 1/2 cup sour cream, at room temperature
• 1/4 cup whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 2 and 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• Pink food coloring, optional

For the Strawberry Cream Cheese Frosting

• 1/2 cup freeze-dried strawberries, ground into powder
• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 and 1/2 cups powdered sugar
• Pinch of salt

Variations for Strawberry Cake

Extra Strawberry: Add chopped fresh strawberries into the batter for texture.

Add Lemon Zest: Brighten the flavor by adding 1 teaspoon lemon zest to the batter.

Sheet Cake Version: Bake in a 9×13-inch pan for a single-layer version (adjust bake time to ~40 minutes).

No Food Coloring: Omit food coloring for a more natural blush tone.

Lighter Option: Swap sour cream for Greek yogurt.

How to Make Homemade Strawberry Cake – Step-by-Step Instructions

1. Make the Strawberry Purée

• Place the hulled strawberries into a blender or food processor.
• Blend until completely smooth.
• Pour the purée into a small saucepan and simmer over medium heat.
• Stir occasionally and cook until the purée reduces by half, about 20–25 minutes.
• Let it cool completely. You’ll use 1 cup of this for the cake.

Tip: You can make the purée up to two days in advance. Just refrigerate it in an airtight container.

2. Prepare the Oven and Pans

• Preheat your oven to 350°F (177°C).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Lightly flour the sides or use baking spray.

3. Mix the Wet Ingredients

In a medium bowl, whisk together:

• 1 cup cooled strawberry purée
• 1/2 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla
• 4 large eggs

• Mix until smooth and set aside.

4. Combine Dry Ingredients

• In a large bowl, sift together:
  • 2 and 1/2 cups flour
  • 2 cups granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

5. Cream the Butter

• Using a hand or stand mixer, beat 1 cup softened butter on medium speed until creamy (about 1 minute).
• Slowly add in the dry mixture and beat until the mixture looks crumbly.

6. Add the Wet Mixture

With the mixer on low, slowly pour in the strawberry mixture.

• Mix until just combined. Scrape the sides and bottom of the bowl to ensure everything is blended.
• If you’d like a deeper pink color, stir in a drop or two of pink food coloring.

7. Bake the Cakes

• Divide the batter evenly between the two prepared pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

How to Make the Strawberry Cream Cheese Frosting

1. Prepare the Freeze-Dried Strawberries

• Using a food processor or clean spice grinder, blend 1/2 cup freeze-dried strawberries into a fine powder.
• Set aside.

2. Beat the Butter and Cream Cheese

• In a large mixing bowl, beat 8 oz softened cream cheese and 1/2 cup softened butter on medium speed until completely smooth (about 2 minutes).

3. Add Powdered Sugar and Strawberry Powder

• Gradually add 3 and 1/2 cups powdered sugar, beating on low speed to start, then increase to medium.
• Add the freeze-dried strawberry powder and a small pinch of salt.
• Beat until light and fluffy—about 2 more minutes.
• If needed, chill for 10–15 minutes before spreading.

Note: If frosting is too thick, add 1–2 teaspoons of milk. If it’s too thin, add a bit more powdered sugar.

How to Frost and Decorate the Cake

1. Make sure the cake layers are completely cool.
2. Place one layer on a cake stand or plate. Spread a generous layer of frosting on top.
3. Add the second cake layer. Frost the top and sides with the remaining cream cheese frosting.
4. Decorate as you like—some options:
   • Fresh strawberries (whole or sliced)
   • A sprinkle of freeze-dried strawberry crumbs
   • Simple piped borders using leftover frosting

How to Serve Homemade Strawberry Cake

This cake is best served slightly chilled or at room temperature. It pairs well with:

• A cup of tea or coffee
• Light whipped cream on the side
• A scoop of vanilla or strawberry ice cream for dessert plates

Storage and Make-Ahead Tips

• Refrigeration: Store leftover cake in the fridge for up to 5 days. Cover with plastic wrap or keep in an airtight container.
• Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge overnight before frosting.
• Make-Ahead Tip: You can prepare the purée and even bake the cake layers a day ahead. Store separately and assemble the next day.

Tips and Tricks for Success

• Use Room Temperature Ingredients: This helps everything blend better and rise evenly.
• Cool the Purée Completely: Warm purée can mess with the cake texture.
• Don’t Overmix: After adding the wet ingredients, mix just until smooth to avoid a dense cake.
• Test Early: Check doneness a couple minutes before the timer. Every oven is a little different.
• Chill the Frosting: If your kitchen is warm, chill the frosting for 10 minutes before spreading it—it’ll be easier to work with.

Nutrition

Serving Size	Calories	Total Fat	Saturated Fat	Carbs	Sugar	Protein
1 slice (1/12 of cake)	~430	22g	13g	55g	38g	4g

Note: Nutrition values are estimates and may vary based on specific brands or ingredient substitutions.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, thaw them first, then proceed with the purée step as normal.

Do I have to use food coloring?
No, it’s optional. The cake will have a subtle pink hue from the strawberries alone.

Can I make this as cupcakes?
Yes, this batter makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.

Is there a dairy-free version?
You can substitute the sour cream and butter with plant-based alternatives, though the flavor and texture will change slightly.

Conclusion

This Homemade Strawberry Cake is simple, elegant, and full of real berry flavor. From the fresh strawberry purée to the creamy pink frosting, every bite feels thoughtful and just sweet enough. Whether you’re making it for a birthday or a weekend dessert, this recipe offers comfort and joy in each slice—without anything artificial. Give it a try, and let the real fruit flavor speak for itself.