Why You’ll Love This Recipe

This Vintage Strawberry Cake is a nostalgic dessert bursting with real strawberry flavor, soft layers, and a creamy frosting. Unlike modern versions that rely heavily on artificial flavoring, this cake gets its vibrant pink hue and rich taste from fresh or frozen strawberries. It’s perfect for spring celebrations, birthdays, or anytime you’re craving a homemade dessert with a retro touch.

ingredients

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

cake flour
granulated sugar
unsalted butter
eggs
baking powder
baking soda
salt
buttermilk
vanilla extract
fresh or frozen strawberries (pureed)
strawberry gelatin powder

for the frosting

cream cheese
unsalted butter
powdered sugar
vanilla extract
pureed strawberries

directions

Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.

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

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.

In another bowl, combine the buttermilk, vanilla extract, pureed strawberries, and strawberry gelatin powder.

Alternately add the dry ingredients and the strawberry mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the prepared pans and smooth the tops.

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

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

To make the frosting, beat together the cream cheese and butter until smooth.

Gradually add the powdered sugar and mix until fluffy.

Add vanilla and pureed strawberries, beating until the frosting is light and spreadable.

Frost the cooled cake layers, stacking and covering completely.

Servings and timing

This recipe yields one 3-layer cake (about 12 slices).
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and frosting time: 1 hour
Total time: approximately 1 hour 55 minutes

Variations

Use freeze-dried strawberry powder in place of fresh puree for a stronger flavor and firmer texture.

Add chopped strawberries between layers for extra fruitiness.

Swap the cream cheese frosting for whipped cream or buttercream if preferred.

Make it in a sheet pan for an easier, single-layer version.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days.
Let it sit at room temperature for 30 minutes before serving for best texture.
You can freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.

FAQs

Can I use boxed cake mix?

Yes, but using the from-scratch method delivers a more authentic vintage flavor.

Why use strawberry gelatin powder?

It enhances the color and intensifies the strawberry flavor, giving it a retro twist.

Can I make it without gelatin?

Yes, but the cake will have a more natural and subtle color and flavor.

Can I use frozen strawberries?

Absolutely. Just thaw and drain them before pureeing.

Why is my frosting too runny?

Add more powdered sugar or chill it slightly to thicken.

Can I make this gluten-free?

Use a gluten-free cake flour blend for best results.

Can I make it ahead of time?

Yes, you can bake the layers a day in advance and frost before serving.

What does the cake taste like?

It’s sweet, tangy, and full of strawberry flavor with a moist, tender crumb.

Is it suitable for kids?

Yes! Kids love the pink color and fruity taste.

What’s the texture like?

The cake is soft, moist, and fluffy with a creamy, smooth frosting.

Conclusion

Vintage Strawberry Cake brings back the charm of old-fashioned desserts with its real strawberry flavor, soft pink hue, and rich frosting. Whether you’re baking it for a family gathering or just to treat yourself, this cake is a beautiful and delicious nod to the past that everyone will love.