There’s something undeniably nostalgic about a good strawberry cake. The moment I cut into this moist, berry-studded beauty and caught a whiff of the fresh strawberries mingling with the fluffy sweetness, I was hooked. This cake isn’t just a dessert—it’s a celebration of all things light, fruity, and pink. Whether it’s springtime, a birthday, or a lazy Sunday afternoon, this cake brings a little sunshine to your table.

What makes this strawberry cake special isn’t just the vibrant flavor from real strawberries—though that’s certainly part of it. It’s also the texture: soft, tender crumb, a luscious strawberry frosting on top, and the perfect balance of sweet and tangy. I’ve made it countless times, and it never lasts more than a day in my kitchen. It’s just that good.

Why You’ll Love This Strawberry Cake

Bursting with Real Strawberries: No artificial flavors here—only fresh, juicy strawberries blended right into the batter and frosting.
Moist and Tender Crumb: Thanks to the perfect balance of wet and dry ingredients, every bite is soft and airy.
Gorgeous Presentation: That pink frosting alone makes it look like something from a bakery window.
Easy to Make: Simple steps and pantry staples make this a go-to even for beginner bakers.
Perfect for Every Occasion: Think birthday parties, spring gatherings, or just a weekend treat.
Customizable: Works great with gluten-free flour or dairy-free swaps.
Kid and Adult Approved: It’s sweet enough for kids, but refined enough for adults to keep coming back for seconds.

What Kind of Strawberries Should I Use?

Fresh strawberries are the star of this cake, and using ripe, in-season berries makes all the difference. I always go for bright red, fragrant strawberries that are slightly soft to the touch—those are at their sweetest and juiciest. You’ll be pureeing them to fold into the batter and frosting, so don’t worry about how perfect they look. Frozen strawberries can also work in a pinch, especially for the puree, but be sure to thaw and drain them well to avoid a soggy batter.

If you want to pack in even more strawberry flavor, roasting the strawberries slightly before pureeing can enhance their natural sweetness and reduce water content, intensifying the taste without affecting texture.

Options for Substitutions

One of the best things about this strawberry cake is how flexible it can be with a few thoughtful swaps:

Gluten-Free Flour: Use a 1:1 gluten-free baking blend to make this cake celiac-friendly without sacrificing texture.
Vegan Options: Replace the eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), use plant-based butter, and choose a dairy-free yogurt or sour cream.
Low Sugar: Swap part of the sugar with a natural sweetener like coconut sugar or monk fruit sweetener. Just keep in mind it might alter the color slightly.
Strawberry Jam: If you’re short on fresh or frozen berries, a good quality strawberry jam can add flavor to the batter or frosting. Look for low-sugar varieties to keep it balanced.
Different Fruits: Not a strawberry fan? Try raspberries or blueberries using the same method—just be sure to adjust the sweetness since some berries are more tart.

Ingredients for This Strawberry Cake

Each ingredient in this strawberry cake plays a crucial role in achieving that moist crumb and burst of fresh berry flavor. Here’s what you’ll need and why:

All-Purpose Flour
The base of the cake, giving it structure and a soft crumb. A reliable choice for consistent texture.
Baking Powder & Baking Soda
These leavening agents help the cake rise, ensuring it’s fluffy and not dense.
Salt
A pinch of salt enhances the overall flavor and balances the sweetness from the berries and sugar.
Unsalted Butter
Adds richness and moisture. Using unsalted lets you control the salt level precisely.
Granulated Sugar
Sweetens the batter while also helping create a light, tender crumb.
Eggs
They provide structure, help bind the ingredients, and contribute to the cake’s rise and richness.
Vanilla Extract
Deepens the flavor and complements the strawberries beautifully.
Sour Cream or Greek Yogurt
These add moisture and a slight tang, keeping the crumb soft and preventing it from drying out.
Strawberry Puree
The heart of the recipe. Pureed fresh strawberries bring moisture, natural pink color, and that signature fruity taste.
Powdered Sugar (for the frosting)
Creates a smooth, sweet finish when mixed with butter and strawberry puree for the topping.
Fresh Strawberries (for garnish)
Optional but highly recommended for decoration and an extra fresh bite.

Step 1: Prep the Strawberries

Start by washing, hulling, and pureeing your fresh strawberries. You’ll need this for both the cake batter and the frosting. If you want a stronger flavor, simmer the puree for 5–10 minutes to reduce excess water and concentrate the taste. Let it cool completely before using.

Step 2: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. This step ensures your cake doesn’t stick and bakes evenly.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. This step evenly distributes the leavening agents, so you don’t get uneven pockets in the cake.

Step 4: Cream Butter and Sugar

In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 2–3 minutes. This step incorporates air into the batter, helping the cake rise.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This builds structure and flavor.

Step 6: Add the Strawberry Puree and Sour Cream

Mix in the cooled strawberry puree and sour cream (or Greek yogurt). The batter will be slightly pink and very creamy—this is exactly what you want.

Step 7: Combine Wet and Dry

Gradually mix the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep the cake light and tender.

Step 8: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.

Step 9: Make the Strawberry Frosting

Beat softened butter until creamy, then gradually add powdered sugar and strawberry puree. Mix until fluffy and smooth. If it’s too runny, add more powdered sugar; too thick, add a bit more puree or milk.

Step 10: Frost and Garnish

Spread the strawberry frosting generously over the cooled cake. Garnish with fresh strawberries or flowers for an elegant touch.

How Long to Cook the Strawberry Cake

The strawberry cake bakes beautifully in a 9×13-inch pan at 350°F (175°C) for about 35 to 40 minutes. Keep an eye on it during the final 5 minutes—every oven is a little different. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the cake cool completely in the pan on a wire rack before adding the frosting. If you rush this step, the frosting may melt and slide off.

Tips for Perfect Strawberry Cake

Use Room Temperature Ingredients: Butter, eggs, and sour cream mix more evenly when not cold, creating a smoother batter.
Don’t Overmix: Once the dry ingredients are added, mix until just combined. Overmixing can lead to a tough, dense cake.
Reduce the Strawberry Puree: If your berries are especially juicy, simmer the puree first to remove excess water—this intensifies the flavor and prevents a soggy texture.
Cool Completely Before Frosting: A warm cake will melt your frosting and turn it into a mess. Be patient!
Taste the Frosting: Adjust the strawberry puree and powdered sugar to find your ideal balance of sweetness and berry flavor.
Use a Serrated Knife for Slicing: It helps cut through the soft cake and frosting cleanly.
Refrigerate for Firmer Texture: If you like a more set cake, pop it in the fridge for 30 minutes before serving.
Add Texture: A sprinkle of crushed freeze-dried strawberries on top can add a delightful crunch and extra berry boost.

Watch Out for These Mistakes While Cooking

Even a simple cake can go sideways if you’re not paying attention to the details. Here are the most common pitfalls with strawberry cake—and how to avoid them:

Using Too Much Strawberry Puree
It’s tempting to add extra puree for more flavor, but too much liquid can make your cake dense and heavy. Stick to the measured amount or reduce it on the stovetop first.
Skipping the Cooling Time
Frosting a warm cake will lead to a runny mess. Always let the cake cool completely before decorating.
Overmixing the Batter
Once you add the flour, mix just until combined. Overworking the batter develops gluten, which results in a chewy, tough cake.
Underbaking
A strawberry puree–heavy batter can look done on the surface but be undercooked inside. Use a toothpick to be sure it’s baked through.
Using Cold Ingredients
Cold butter and eggs won’t incorporate smoothly, leading to uneven texture. Let them come to room temperature before mixing.
Uneven Frosting
If the frosting is too thick, it’ll tear the cake while spreading. Add a bit of puree or milk to loosen it up if needed.
Ignoring the Pan Size
Using a different pan can affect bake time and texture. Stick to a 9×13-inch pan unless you’re confident adjusting times for other sizes.
Not Tasting as You Go
Especially with the frosting—everyone’s berry sweetness threshold is different. Taste and tweak until it’s perfect.

What to Serve With Strawberry Cake?

This cake stands beautifully on its own, but pairing it with something complementary can elevate your dessert game. Here are a few serving ideas:

Whipped Cream

Light, fluffy whipped cream balances the richness of the cake and adds extra indulgence.

Hot Coffee or Espresso

The bitterness of coffee contrasts wonderfully with the sweet, fruity cake.

Vanilla Ice Cream

A scoop of classic vanilla melts into the warm cake for the ultimate comfort combo.

Herbal Tea

Something like chamomile or mint tea keeps things light and fragrant.

Mini Strawberry Cupcakes

Make a few mini versions using extra batter and serve on a tiered tray for variety.

Rosé or Sparkling Wine

Perfect for celebrations—refreshing and bubbly, just like the cake.

Lemon Curd Drizzle

A tangy, citrusy drizzle takes the cake from sweet to sophisticated.

Fresh Berry Salad

Toss strawberries, blueberries, and raspberries with a little honey and mint for a bright side that doubles down on the berry theme.

Storage Instructions

Strawberry cake keeps surprisingly well, especially when stored properly. Here’s how to make sure it stays moist and delicious:

At Room Temperature: If you’re planning to eat it within 24 hours, you can cover the cake with plastic wrap or store it in an airtight container and leave it at room temperature. Just make sure it’s in a cool, dry spot away from direct sunlight.
In the Refrigerator: For longer storage—up to 5 days—place the cake in an airtight container and keep it in the fridge. The frosting will firm up a bit, and the flavor continues to develop beautifully.
Freezing: Strawberry cake freezes very well! Wrap unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and frost fresh before serving. You can also freeze frosted slices individually—just note that the frosting texture may change slightly.
Transport Tips: If you’re taking it to a party or picnic, chill it in the fridge first so it holds together better during the ride.

Estimated Nutrition

Here’s a general estimate for 1 slice (based on 12 servings from a 9×13-inch cake). Keep in mind that values can vary depending on ingredient brands and portion sizes.

Calories: ~340 kcal
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 220mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugars: 30g
Protein: 4g

This cake is rich and sweet, so it’s definitely a treat, but thanks to the real strawberries, you’re also getting a little vitamin C and fiber with your indulgence.

Frequently Asked Questions

Can I use frozen strawberries for this cake?

Yes, you can! Just make sure to thaw and drain them well before pureeing, as excess liquid can affect the cake’s texture.

Can I make this strawberry cake in advance?

Absolutely. You can bake the cake up to 2 days in advance. Store it tightly wrapped at room temperature or in the fridge. Frost just before serving for best freshness.

How do I make the cake more pink without food coloring?

Use reduced strawberry puree (simmered down to concentrate the color) or add a bit of freeze-dried strawberry powder to both the batter and frosting. It enhances color and flavor naturally.

Can I turn this into a layer cake or cupcakes?

Yes! For a layer cake, divide the batter into two 8-inch round pans and reduce baking time to about 25–30 minutes. For cupcakes, bake 18–22 minutes.

What if my frosting is too thin?

Add more powdered sugar a little at a time until it thickens. If it’s too thick, a touch of strawberry puree or milk will loosen it.

Is this recipe suitable for kids’ birthday parties?

Definitely! It’s sweet, colorful, and crowd-pleasing. Plus, it can be easily dressed up with sprinkles, whipped cream, or fun decorations.

Can I make it dairy-free?

Yes. Use plant-based butter, non-dairy yogurt or sour cream, and a milk alternative in the frosting. It still comes out rich and moist.

Do I need to refrigerate leftovers?

Only if keeping for more than a day. For longer storage, refrigeration helps keep the frosting stable and the cake fresh.

Conclusion

Strawberry cake is one of those timeless desserts that feels both comforting and celebratory. With its soft crumb, real fruit flavor, and creamy pink frosting, it brings joy to any table—whether it’s for a birthday, brunch, or a quiet weekend bake. It’s flexible, beginner-friendly, and always leaves people asking for the recipe.

Once you’ve made it once, you’ll be reaching for strawberries at the store just for an excuse to bake it again. Light, fruity, and full of charm, this cake is a guaranteed favorite.