Strawberry Cake Recipe: Moist, Easy & Absolutely Delicious

This strawberry cake recipe is the kind of bake that fills your kitchen with the sweetest, most nostalgic scent imaginable — fresh berries, warm vanilla, and buttery goodness all wrapped into one gorgeous layer cake. It’s been a staple at birthday parties, Sunday dinners, and random Tuesday afternoons when everyone just needs something a little special. Moist, tender, and bursting with real strawberry flavor, this is the recipe your family will request again and again.

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup whole milk
• 1 ½ cups fresh strawberries, finely chopped
• 2 tbsp strawberry jam (for extra flavor boost)

For the Strawberry Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar, sifted
• 3–4 tbsp freeze-dried strawberry powder
• 2–3 tbsp heavy cream
• Pinch of salt

Substitution Tips: Swap whole milk for oat milk to make it dairy-light. Use a flax egg (1 tbsp ground flax + 3 tbsp water) as an egg substitute for each egg if needed. Frozen strawberries work in a pinch — just thaw and drain them well before folding in.

Timing

• Prep Time: 25 minutes
• Cook Time: 30–35 minutes
• Total Time: About 1 hour (plus cooling time)

Busy family tip: Bake the cake layers the night before and wrap them tightly in plastic wrap. The next day, all you have to do is whip up the frosting and assemble — a huge time-saver when you’re juggling school pickups and dinner prep.

How to Make It

1. Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This step is non-negotiable — parchment paper is what saves you from that heartbreaking moment when your cake sticks to the pan. Lightly flour the sides and set the pans aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking the dry ingredients separately ensures everything is evenly distributed, so you don’t end up with pockets of baking powder in your finished cake. Set this bowl aside while you work on the wet ingredients.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together on medium-high speed for about 3–4 minutes. You’re looking for a pale, fluffy mixture that almost looks whipped. This step creates air pockets that give your cake that beautifully light and moist crumb. Don’t rush it — it matters more than you think.

4. Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the strawberry jam. The jam deepens the strawberry flavor throughout the batter, giving the cake a more intense, natural fruitiness without any artificial taste.

5. Alternate Wet and Dry

With your mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts — start and end with the flour. Mix only until just combined. Overmixing at this stage develops too much gluten and can make your cake dense and chewy rather than soft and tender.

6. Fold in the Strawberries

Gently fold in the chopped fresh strawberries using a rubber spatula. You’ll see little pink pockets forming throughout the batter — that’s exactly what you want. The berries will release their juices as the cake bakes, creating those gorgeous, juicy bursts of flavor in every single bite.

7. Bake to Perfection

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Your kitchen will smell absolutely incredible. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely before frosting.

8. Make the Frosting and Assemble

Beat the softened butter until creamy, then gradually add the powdered sugar, strawberry powder, heavy cream, and a pinch of salt. Beat on high for 2–3 minutes until the frosting is fluffy and silky smooth. Frost between the layers, then cover the top and sides. Decorate with fresh sliced strawberries for a beautiful finish.

Nutritional Information

Per serving (based on 12 slices): approximately 480 calories, 22g fat, 68g carbohydrates, 4g protein, and 2g fiber. These are estimates and will vary based on specific brands and portion sizes used.

Serving Suggestions

This fresh strawberry cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a fun family dessert spread, serve alongside a simple fruit salad or a cold glass of strawberry lemonade. It’s a crowd-pleaser at every table.

Common Mistakes to Avoid

• Using cold butter and eggs: Room temperature ingredients blend together more smoothly and create a better texture. Pull them out of the fridge at least 30 minutes before baking.
• Not draining frozen strawberries: Excess moisture from frozen berries can make the batter too wet and cause the cake to sink in the middle. Always pat them dry.
• Overmixing the batter: Once the flour goes in, mix only until the streaks just disappear. Less is genuinely more here.
• Frosting a warm cake: Patience is key. A warm cake will melt your frosting into a sliding, messy disaster. Always cool completely — no shortcuts.

Storing Tips

Store the frosted cake covered in the refrigerator for up to 4 days. For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Bring slices to room temperature for about 20 minutes before serving for the best texture and flavor.

Conclusion

This homemade strawberry cake recipe delivers real flavor, a tender crumb, and smiles all around the table — exactly what every family dessert should do. Try it this weekend and share your beautiful creation! Find more family favorites in our recipe collection.

FAQs

Can I use store-bought strawberry cake mix instead?
You can, but the fresh strawberry version has a noticeably brighter, more authentic flavor. If you’re short on time, a mix works as a base — just fold in fresh berries for a homemade touch.

My cake sank in the middle. What went wrong?
This usually happens from underbaking, opening the oven door too early, or too much moisture in the batter. Always test with a toothpick and make sure wet berries are patted dry before using.

Can I make this as cupcakes instead?
Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18–22 minutes. This recipe makes about 24 cupcakes — perfect for school events or birthday parties.

My kids don’t like fruit chunks in cake. Any solutions?
Puree the fresh strawberries instead of chopping them. The flavor stays vivid and the texture becomes seamlessly smooth — picky eaters will never suspect a thing.

Can I make the frosting without freeze-dried strawberries?
Yes. Substitute 2–3 tablespoons of fresh strawberry puree, reduced and cooled. The color will be lighter but the flavor will still be lovely and naturally sweet. Save this recipe on Pinterest so you always have it handy!

Strawberry Cake Recipe

A moist, tender layer cake bursting with real strawberry flavor, topped with a fluffy strawberry frosting. Perfect for birthdays, family gatherings, or any occasion that calls for something special.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 12

Calories: 480

Ingredients Method Notes

Ingredients

  

Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup whole milk
• 1 1/2 cups fresh strawberries, finely chopped
• 2 tbsp strawberry jam

Strawberry Frosting

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 3-4 tbsp freeze-dried strawberry powder
• 2-3 tbsp heavy cream
• 1 pinch salt

Method

 

Prep Your Pans and Oven

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides and set the pans aside.

Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and sugar together on medium-high speed for about 3–4 minutes until pale, fluffy, and almost whipped in appearance.

Add Eggs and Vanilla

1. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the strawberry jam and mix to combine.

Alternate Wet and Dry

1. With your mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts — start and end with the flour. Mix only until just combined; do not overmix.

Fold in the Strawberries

1. Gently fold in the chopped fresh strawberries using a rubber spatula until evenly distributed throughout the batter.

Bake to Perfection

1. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
2. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely before frosting.

Make the Frosting and Assemble

1. Beat the softened butter until creamy, then gradually add the powdered sugar, strawberry powder, heavy cream, and a pinch of salt. Beat on high for 2–3 minutes until the frosting is fluffy and silky smooth.
2. Frost between the layers, then cover the top and sides of the cake. Decorate with fresh sliced strawberries for a beautiful finish.

Notes

Bake cake layers the night before and wrap tightly in plastic wrap to save time. Store frosted cake covered in the refrigerator for up to 4 days. Freeze unfrosted cake layers wrapped in plastic wrap and foil for up to 2 months. Bring slices to room temperature for about 20 minutes before serving for the best texture. Room temperature butter and eggs are essential for a smooth batter. Always cool the cake completely before frosting. If using frozen strawberries, thaw and drain them well before folding in. To make cupcakes, fill lined tins two-thirds full and bake at 350°F for 18–22 minutes (makes about 24 cupcakes). Swap whole milk for oat milk for a dairy-light version. Use a flax egg as an egg substitute if needed. Puree strawberries instead of chopping for picky eaters who dislike fruit chunks.