Why You’ll Love This Recipe

This Easy Strawberry Cake Recipe is soft, moist, and bursting with sweet strawberry flavor in every bite. Made with simple ingredients and real strawberries, it’s the perfect dessert for spring and summer celebrations, birthdays, or whenever you’re craving something fruity and festive. No cake mix needed—just fresh flavor and beautiful color, all in a fuss-free recipe.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powdersoftened unsalted buttereggsvanilla extractwhole milkfresh strawberries (pureed or finely chopped)strawberry jam (optional for richer flavor)red or pink food coloring (optional)

For the frosting:
buttercream or cream cheese frostingfresh strawberries for garnish

directions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Beat in eggs one at a time, then mix in vanilla extract.

Add the strawberry puree and strawberry jam (if using), and mix until fully combined. Stir in a few drops of food coloring if desired.

Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients.

Divide batter evenly between prepared pans and smooth the tops.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Frost with your choice of buttercream or cream cheese frosting and garnish with fresh strawberries.

Servings and timing

This recipe serves 10–12 slices.Preparation time: 15 minutesBaking time: 25–30 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 30 minutes

Variations

Add diced strawberries to the batter for texture.

Use strawberry extract for a stronger berry flavor.

Swap frosting for whipped cream or strawberry glaze.

Bake in a 9×13-inch pan for a single-layer sheet cake.

storage/reheating

Store covered at room temperature for up to 2 days or in the fridge for up to 5 days.Freeze unfrosted cake layers for up to 2 months; thaw before frosting and serving.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain them well before pureeing or chopping.

How do I make strawberry puree?

Blend fresh or thawed strawberries until smooth; strain if you prefer a seedless texture.

Can I use a cake mix?

This is a scratch recipe, but you can add strawberry puree to a white cake mix if you prefer a shortcut.

What kind of frosting is best?

Cream cheese frosting pairs beautifully, but vanilla or strawberry buttercream are also great options.

Can I make cupcakes with this batter?

Yes, it makes about 24 cupcakes—bake for 18–22 minutes.

Why use food coloring?

It enhances the pink color, which can fade during baking—optional but helpful.

Can I make it dairy-free?

Use dairy-free milk and vegan butter substitutes as needed.

Can I skip the jam?

Yes, but it adds richness and boosts strawberry flavor.

What’s the texture like?

Soft, moist, and tender with a slightly dense crumb—perfect for layering.

Can I double the recipe?

Yes, for a large sheet cake or triple-layer round cake.

Conclusion

This Easy Strawberry Cake is fresh, fruity, and perfect for any occasion. With real strawberries and a light, fluffy texture, it’s a beautiful, delicious treat that’s simple to make and even easier to love. Whether topped with whipped cream, buttercream, or berries, it’s a crowd-pleasing favorite you’ll come back to again and again.