Strawberries have a way of making everything feel special, and this cake takes that charm to new heights. Fluffy, buttery layers of vanilla sponge cake are sandwiched between clouds of whipped strawberry cream frosting, then crowned with a generous pile of fresh strawberries. Each bite is light yet rich, sweet yet slightly tangy — a celebration of summer’s favorite berry in cake form.

This dessert is more than just a treat — it’s a centerpiece. Whether it’s for a birthday, a spring brunch, or a “just because” moment, the vibrant layers and fresh fruit topping make this cake a showstopper. It’s comforting and elegant, nostalgic and festive all at once.

Why You’ll Love This Strawberry Cake

Bursting with Real Strawberry Flavor: No artificial flavors — just fresh strawberries in every layer.
Soft, Moist, and Light: The cake has a tender crumb that melts in your mouth.
Whipped Strawberry Frosting: Creamy, fluffy, and naturally pink from puréed strawberries.
Visually Stunning: The layers and berries make it perfect for impressing guests.
Simple Ingredients: Made with pantry staples and seasonal fruit.
Great Make-Ahead Dessert: Stays moist and flavorful for days.

Preparation Phase & Tools to Use

Creating The Best Strawberry Cake Ever requires a little planning and the right tools — not a lot, but just enough to ensure each step is easy and the results are stunning. Here’s what you’ll need and why each one matters:

Stand Mixer or Electric Hand Mixer: Crucial for creaming butter and sugar thoroughly and whipping the strawberry frosting to a fluffy consistency.
Mixing Bowls (at least two): One for dry ingredients, one for wet — this separation helps you control the batter’s texture.
8-Inch Cake Pans (x2): The ideal size to create two even layers; metal pans work best for uniform baking.
Parchment Paper Rounds: Lining the pans prevents sticking and guarantees clean removal of each layer.
Cooling Racks: To cool your cakes evenly and prevent soggy bottoms.
Offset Spatula: Perfect for smooth, professional-looking frosting application.
Blender or Food Processor: For puréeing strawberries into a smooth consistency for the frosting and optional cake flavoring.
Cake Stand or Serving Plate: A sturdy and presentable surface for assembling and displaying your cake.

Preparation Tips

Use Room Temperature Ingredients: Eggs, butter, and milk should be at room temp to blend more smoothly into the batter.
Don’t Overmix: Once the flour is added, mix just until combined to maintain a soft, tender crumb.
Strain Your Strawberry Purée: If you want a perfectly smooth frosting, strain the seeds out before mixing.
Cool Cakes Completely Before Frosting: Warm layers will melt your frosting and make assembly difficult.
Level Your Layers: Use a serrated knife or cake leveler if your cake domes too much — it ensures stability and a professional look.
Chill the Frosting Briefly: A 10–15 minute chill firms it up, making it easier to spread.

Ingredients for The Best Strawberry Cake Ever

Here’s everything you’ll need to bring this beautiful cake to life. Stick to fresh, high-quality ingredients for the best flavor and texture.

For the Cake Layers:

2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240ml) whole milk, room temperature
⅓ cup (80ml) strawberry purée (fresh or frozen, blended until smooth)

For the Strawberry Whipped Frosting:

1 ½ cups (360ml) heavy whipping cream, chilled
½ cup (120g) mascarpone or cream cheese, softened
½ cup (60g) powdered sugar (adjust to taste)
½ cup (120ml) strawberry purée (strained if desired)
1 tsp vanilla extract

For Garnish:

1 ½ to 2 cups fresh strawberries, halved or whole, for topping
Optional: mint leaves or a dusting of powdered sugar for decoration

Step 1: Prepare the Cake Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper rounds, and lightly flour the sides. This ensures easy release and perfect edges.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This helps distribute the leavening agents evenly through the batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl (or stand mixer), beat the softened butter and sugar together on medium speed until light and fluffy — about 3 to 4 minutes. This step builds the cake’s airy texture.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then mix in the vanilla extract. Scrape down the sides as needed.

Step 5: Incorporate the Wet and Dry Ingredients

Add the flour mixture in three parts, alternating with the milk and strawberry purée, beginning and ending with the flour. Mix on low just until combined after each addition. Do not overmix — this keeps the crumb tender.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove air bubbles. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool Completely

Let the cakes cool in their pans for 10–15 minutes. Then transfer to wire racks and cool completely before frosting. Do not skip this — warm cake will melt your whipped frosting.

Step 8: Make the Strawberry Whipped Frosting

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add in mascarpone (or cream cheese), powdered sugar, vanilla, and strawberry purée. Beat until thick and fluffy, but don’t over-whip. Chill briefly if needed before assembling.

Step 9: Assemble the Cake

Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Add the second cake layer and cover the top with more strawberry frosting. Decorate with fresh strawberries. Serve immediately or chill before serving for neater slices.

Notes

Mascarpone vs. Cream Cheese: Mascarpone adds a rich, creamy flavor with a smoother texture. If using cream cheese, ensure it’s well-softened to avoid lumps.
Strawberry Purée: You can use frozen strawberries — just thaw and blend until smooth. For the most intense flavor, simmer the purée down a bit to concentrate before using.
Flavor Enhancers: Add a teaspoon of lemon zest to the batter for a brighter, more complex strawberry flavor.
Double the Recipe for a Taller Cake: For three layers or larger gatherings, you can double the batter and frosting without compromising texture.
Chill Time Before Serving: If time allows, chill the cake for at least 1 hour before serving. It helps the flavors meld and makes slicing easier.

Watch Out for These Mistakes While Cooking

Skipping the Room Temperature Step: Cold ingredients won’t blend properly and can lead to a dense, uneven cake.
Overmixing the Batter: Once you add flour, mix only until just combined. Overmixing results in a tough crumb.
Using Warm Cake for Frosting: This melts the whipped frosting, making the cake look messy and harder to slice cleanly.
Overwhipping the Cream: If the whipped cream goes past stiff peaks, it can curdle. Stop at medium-firm peaks.
Uneven Cake Layers: Use a scale or measuring cups to divide the batter equally, ensuring balanced layers.
Not Leveling the Layers: A domed bottom layer can lead to a wobbly and uneven final cake.
Underbaking or Overbaking: Check for doneness at the minimum time with a toothpick to prevent dry or raw cake.
Storing Without Covering: Refrigerated cake should be loosely covered to prevent the frosting from drying out or absorbing fridge odors.

What to Serve With The Best Strawberry Cake Ever?

Enhancing your strawberry cake experience can be as delightful as the dessert itself. Pair it with a variety of drinks and complementary bites to create a complete treat, whether you’re planning a casual get-together or a special celebration.

8 Recommendations

Iced Vanilla Latte
The smooth coffee flavor balances the cake’s sweetness without overpowering it.
Fresh Mint Tea
Its light, herbal notes provide a refreshing contrast to the richness of the whipped frosting.
Sparkling Rosé
Light and fruity, rosé pairs naturally with strawberries and adds a festive touch.
Lemon Sorbet
A citrusy, cool palate cleanser that adds zing between sweet bites.
Dark Chocolate Truffles
A rich, bittersweet accompaniment that complements the strawberry creaminess.
Whipped Cream-Topped Berries
Keep the berry theme going with a side dish of blueberries, raspberries, and whipped cream.
Vanilla Bean Ice Cream
Classic and creamy — a chilled, velvety partner to contrast the soft cake texture.
Toasted Almond Slivers or Coconut Flakes
A small bowl of these offers crunch and a nutty balance to the cake’s soft bite.

Storage Instructions

To keep The Best Strawberry Cake Ever fresh and delicious, follow these simple storage tips:

Room Temperature: If unfrosted, the cake layers can be wrapped tightly and stored at room temperature for up to 2 days.
Refrigerated: Once frosted, the cake should be covered and refrigerated. It will stay fresh for 3–4 days. Use a cake dome or loosely wrap it in plastic wrap to avoid smudging the frosting.
Freezing: You can freeze unfrosted cake layers for up to 2 months. Wrap each layer in plastic wrap and then foil. Thaw overnight in the fridge before frosting.
Frosted Cake: If you’ve already frosted it, freeze individual slices on a tray, then wrap them for storage — this prevents smearing and allows for easy thawing one piece at a time.

Estimated Nutrition (Per Slice – Based on 12 Slices)

Calories: 380–420 kcal
Fat: 24g
Saturated Fat: 14g
Carbohydrates: 42g
Sugar: 30g
Protein: 5g
Fiber: 1g
Cholesterol: 110mg
Sodium: 190mg

Note: Nutrition can vary based on exact ingredients and serving size.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh ones?

Yes! Just make sure they are fully thawed and drained before blending into a purée. Simmering them for a few minutes can also enhance the flavor.

Can I make the cake a day ahead?

Absolutely. In fact, making it a day ahead can improve the flavor as everything melds. Store it in the fridge and let it come to room temperature before serving.

What if I don’t have mascarpone?

You can substitute with cream cheese or even Greek yogurt (strained), though it will slightly alter the flavor and texture of the frosting.

Can this be made gluten-free?

Yes, use a 1:1 gluten-free flour blend. Results may vary slightly, but the recipe adapts well when other steps are followed correctly.

How do I prevent my cake from being too dense?

Ensure your butter and eggs are at room temperature and don’t overmix the batter once you add flour. These two mistakes are common culprits.

Can I use this recipe for cupcakes?

Definitely! This batter works well for cupcakes. Reduce the baking time to 18–22 minutes and check for doneness with a toothpick.

Should I strain the strawberry purée?

It’s optional. If you prefer a smooth frosting without seeds, strain the purée through a fine mesh sieve before mixing it into the frosting.

How long can it sit out before serving?

The cake can sit out for 1–2 hours at room temperature. If it’s particularly warm, refrigerate until ready to serve to keep the frosting stable.

Conclusion

The Best Strawberry Cake Ever is a delicious tribute to the beauty of seasonal fruit, combining moist vanilla cake with a light and fluffy strawberry whipped cream frosting. With simple tools and straightforward steps, you can create a bakery-quality dessert at home. Whether it’s a celebration centerpiece or a sweet weekend treat, this cake promises flavor, freshness, and wow-factor in every bite.