The Best Homemade Strawberry Cake
This homemade strawberry cake is made with fresh strawberries, giving it a naturally sweet, fruity flavor. It’s soft, moist, and fluffy, perfect for any celebration or as a delightful dessert. Topped with a rich cream cheese frosting, this cake is a must-try for strawberry lovers!
Equipment
- Mixing bowls
- Electric mixer
- 9-inch round cake pans
- Spatula
- Wire cooling rack
Ingredients
For the Cake:
- 2 ½ cups cake flour (or all-purpose flour + cornstarch substitute)
- 1 cup fresh strawberry puree (made from blended strawberries, reduced)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk (or milk + lemon juice substitute)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree
For Garnish (Optional):
- Fresh strawberries, sliced or whole
- Strawberry syrup (for extra flavor)
Instructions
Step 1: Prepare the Strawberry Puree
- Wash and hull fresh strawberries.
- Blend them into a smooth puree.
- Simmer the puree over low heat for 10-15 minutes, stirring occasionally, until it reduces by half.
- Let it cool completely before using.
Step 2: Preheat Oven & Prepare Cake Pans
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
Step 3: Mix Dry Ingredients
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Set aside.
Step 4: Cream Butter, Sugar & Oil
- In a large bowl, beat butter, oil, and sugar together until light and fluffy (about 2-3 minutes).
Step 5: Add Eggs & Vanilla
- Add eggs one at a time, beating after each addition.
- Mix in vanilla extract.
Step 6: Add Strawberry Puree & Buttermilk
- Mix in the cooled strawberry puree and buttermilk until well combined.
Step 7: Combine Dry & Wet Ingredients
- Slowly add the dry ingredients to the wet mixture.
- Mix gently on low speed until just combined—don’t overmix.
Step 8: Bake the Cake
- Divide batter evenly between the two cake pans.
- Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Make the Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing until fluffy.
- Mix in vanilla extract and strawberry puree for extra flavor.
Step 10: Assemble & Decorate
- Place one cake layer on a plate, spread a layer of frosting on top.
- Add the second cake layer and frost the entire cake evenly.
- Decorate with fresh strawberries and a drizzle of strawberry syrup (optional).
Notes
✔ Use ripe, sweet strawberries for the best flavor.
✔ Reduce the strawberry puree to remove excess moisture.
✔ Let the cake cool completely before frosting to prevent melting.
✔ Store cake in the fridge for up to 4 days, covered.
✔ Freeze cake layers for up to 3 months and thaw overnight in the fridge before assembling.
✔ Reduce the strawberry puree to remove excess moisture.
✔ Let the cake cool completely before frosting to prevent melting.
✔ Store cake in the fridge for up to 4 days, covered.
✔ Freeze cake layers for up to 3 months and thaw overnight in the fridge before assembling.