Absolutely! Here’s a detailed, full recipe guide for a delightful Classic Homemade Strawberry Cake — a sweet, fruity dessert perfect for spring and summer occasions.
Classic Homemade Strawberry Cake Recipe
(A Moist, Berry-Filled Celebration of Fresh Strawberries)
Introduction
Nothing says fresh, fruity indulgence quite like a Classic Homemade Strawberry Cake. This cake bursts with natural strawberry flavor, using real strawberries (not just boxed mixes or artificial flavoring) to create a moist, flavorful crumb and vibrant pink hue. Paired with a light strawberry buttercream or cream cheese frosting, it’s perfect for birthdays, showers, or a springtime treat. Whether layered or single-tiered, this cake brings nostalgia and freshness in every bite.
Origin of the Recipe
Strawberry cakes have been beloved in Southern American baking traditions for generations, often served at family gatherings, church socials, and summer cookouts. While boxed strawberry cake mixes gained popularity in the mid-20th century, the homemade version using fresh or pureed strawberries is a return to rustic, authentic baking with deeper fruit flavor and a tender texture — a classic that’s been reborn in today’s scratch-baking culture.
Ingredients
For the Strawberry Cake:
- 1 lb (450g) fresh strawberries, hulled and halved
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ½ cup whole milk or buttermilk
For the Strawberry Frosting (Buttercream or Cream Cheese)
- 1 cup (225g) unsalted butter, room temperature
- 3 ½–4 cups (440–500g) powdered sugar
- ⅓ cup (75ml) reduced strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Optional: 8 oz cream cheese (for a tangy frosting variation)
Optional Ingredients & Variations
- A drop of natural red or pink food coloring for a brighter hue
- Swap some fresh strawberries for freeze-dried strawberry powder for concentrated flavor
- Add ½ tsp lemon zest to the batter for brightness
- Substitute gluten-free flour blend for a GF version
- Top with sliced fresh strawberries or strawberry preserves for garnish
Instructions
Step 1: Prepare Strawberry Puree
- Place strawberries in a blender and puree until smooth.
- Transfer puree to a saucepan and cook over medium heat, stirring often, until reduced to about ¾ cup. This concentrates the flavor. Let cool completely.
Step 2: Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs, one at a time, then add vanilla.
- Mix in the reduced strawberry puree and sour cream until well combined.
- Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix just until combined.
Step 3: Bake
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Make the Strawberry Frosting
- Beat butter (and cream cheese, if using) until creamy and fluffy.
- Add powdered sugar, 1 cup at a time, beating well between additions.
- Add strawberry puree, vanilla, and salt. Beat until smooth and spreadable.
- Chill briefly if the frosting is too soft.
Step 5: Assemble and Decorate
- Place one cake layer on a serving plate. Spread frosting evenly on top.
- Add the second layer and frost the top and sides of the cake.
- Decorate with fresh strawberries, piped rosettes, or a drizzle of strawberry glaze, if desired.
- Chill for 30 minutes before slicing for best results.
Tips for Success
- Reduce the strawberry puree well to avoid a watery batter.
- Let all ingredients come to room temperature before mixing.
- Don’t overmix — gently fold batter to keep the cake tender.
- Use a serrated knife or cake leveler to even out layers for professional presentation.
- Chill frosting for a few minutes if it softens too much while decorating.
Serving & Storage Recommendations
- Serve chilled or at cool room temperature.
- Pairs beautifully with whipped cream, mint, or a scoop of vanilla ice cream.
- Store covered in the fridge for up to 4–5 days.
- Cake layers can be made ahead and frozen for up to 2 months.
Nutrition Estimate
(Per slice, based on 12 slices)
| Nutrient | Approximate Value |
| Calories | 420–460 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 52g |
| Sugars | 35g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 210mg |
Note: Values vary depending on frosting type and portion size.