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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.
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Prep Time 25 minutes
Cook Time 30 minutes
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.