There’s something timeless and heartwarming about a classic homemade strawberry cake. Bursting with fresh, juicy strawberries and layered with soft, moist crumb, this cake is a dreamy delight for dessert lovers. Unlike boxed mixes or artificially flavored cakes, this recipe uses real strawberries for authentic flavor and vibrant color. It’s perfect for birthdays, spring celebrations, or any time you crave a fruity and fluffy treat. The texture is soft yet rich, the frosting is creamy and tangy, and each bite is filled with strawberry goodness that reminds you of homemade baking at its finest.
Ingredients
For the Strawberry Puree
2 cups fresh strawberries, hulled and chopped
1 tablespoon sugar
For the Cake
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
1 cup strawberry puree (prepared above)
½ cup whole milk
For the Strawberry Cream Cheese Frosting
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 ½ cups powdered sugar
½ cup strawberry puree
1 teaspoon vanilla extract
Instructions
Prepare the strawberry puree by placing chopped strawberries and 1 tablespoon sugar in a saucepan over medium heat
Cook until the strawberries release their juices and become soft, about 10 minutes
Use an immersion blender or regular blender to puree the mixture until smooth, then let it cool completely
Preheat your oven to 350°F (175°C)
Grease and flour two 9-inch round cake pans or line them with parchment paper
In a medium bowl, whisk together flour, baking powder, baking soda, and salt
Set aside for later use
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer
Add eggs one at a time, beating well after each addition
Mix in the sour cream and vanilla extract until fully combined
Add the cooled strawberry puree to the wet mixture and beat until evenly mixed
Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk
Start and end with the dry ingredients, mixing until just combined and smooth
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula
Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean
Allow the cakes to cool in the pans for 10 minutes, then remove and transfer them to a wire rack to cool completely
To make the frosting, beat butter and cream cheese together until smooth and creamy
Add powdered sugar gradually, mixing on low speed to avoid a sugar cloud
Once combined, add the strawberry puree and vanilla extract
Beat the frosting until fluffy and pink, scraping down the sides of the bowl as needed
Once the cakes are completely cooled, level the tops if needed using a serrated knife
Spread a layer of frosting on the first cake layer, then place the second layer on top
Frost the top and sides of the cake evenly with the remaining frosting
Decorate the top with fresh strawberry slices or a swirl pattern using a piping bag if desired
Refrigerate the cake for at least an hour before slicing for cleaner cuts and better texture
Serve and enjoy this irresistible, homemade strawberry cake that tastes as delightful as it looks