Introduction

The Best Strawberry Cake Ever is the kind of dessert that feels homemade, nostalgic, and luxuriously fresh all at once. Unlike store-bought strawberry cakes that rely on artificial coloring and harsh extracts, this recipe packs real strawberry flavor into every bite using fresh berries or freeze-dried strawberry powder. The result is a soft, moist, tender cake bursting with natural sweetness and a gorgeous pink color that promises flavor before you even cut the first slice.

This cake is perfect for birthdays, Valentine’s Day, Mother’s Day, baby showers, or any time you want a dessert that looks beautiful and tastes even better. The crumb is light and fluffy, while the flavor is rich and layered. The strawberry puree adds moisture, while the frosting—strawberry cream cheese or strawberry buttercream—adds a creamy finish that makes each slice irresistible.

What makes this the “Best Strawberry Cake Ever” is the combination of technique, balance, and real ingredients. It’s simple enough for beginners but impressive enough for special occasions. The aroma alone—sweet berries, warm vanilla, and buttery cake—is enough to make this a household favorite. Let’s dive into the ingredients, steps, variations, and expert tips so you can bake your perfect strawberry cake every time.

Ingredients:

For the Strawberry Cake

• 1 cup fresh strawberry purée (or ½ cup freeze-dried strawberry powder)
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup buttermilk
• Pink food coloring (optional for a brighter color)

For the Strawberry Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ¼–½ cup strawberry purée or ¼ cup strawberry powder
• 1 teaspoon vanilla extract
• Pinch of salt

Preparation:

Step 1: Prepare the Strawberries

Wash, stem, and slice fresh strawberries. Blend them into a smooth purée. For a stronger flavor, simmer the purée in a saucepan for 5–8 minutes until slightly thickened. This intensifies the berry taste and prevents excess moisture in the cake. Allow the purée to cool completely.

Step 2: Preheat Oven and Prep Pans

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment circles. This ensures the cakes release easily after baking.

Step 3: Cream the Butter, Oil, and Sugar

In a large bowl, beat softened butter, oil, and sugar until light, fluffy, and pale. This step builds the cake’s structure and ensures a moist, tender crumb.

Step 4: Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract and lemon juice. Lemon enhances the strawberry flavor without making the cake taste lemony.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Mixing dry ingredients separately prevents overmixing later, which could toughen the cake.

Step 6: Add Dry Ingredients Alternating with Buttermilk

Add half of the dry mixture into the butter mixture and stir gently. Pour in the buttermilk and the cooled strawberry purée. Then fold in the remaining dry ingredients. Mix until the batter is smooth but do not overmix. If you want a deeper pink color, add a few drops of food coloring.

Step 7: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with very moist crumbs. The cakes should be soft, fluffy, and lightly golden around the edges.

Step 8: Cool Completely

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting. Warm cake will melt frosting, so patience is key.

Step 9: Make the Strawberry Frosting

Beat cream cheese and butter until smooth. Add powdered sugar slowly, then mix in the strawberry purée or powder, vanilla extract, and salt. Beat until fluffy. Adjust consistency as needed—more sugar for thickness, more purée for flavor.

Step 10: Assemble the Cake

Place the first cake layer on a plate. Spread a thick layer of frosting. Add the second cake layer and cover the entire cake with frosting. Smooth it or leave rustic swoops—either way, it looks beautiful. Decorate with fresh strawberries if desired.

Variation:

1. Fresh Strawberry Shortcake Layer Cake

Replace frosting with whipped cream for a light, airy dessert.

2. Strawberry Lemonade Cake

Add 1 tablespoon lemon zest to the batter and frosting.

3. Chocolate-Covered Strawberry Cake

Drizzle the finished cake with melted chocolate.

4. Strawberry Bundt Cake

Bake the batter in a Bundt pan for 50–60 minutes and glaze with strawberry icing.

5. Strawberry Cream Cake

Fold whipped cream into the frosting for a softer, fluffier texture.

COOKING Note:

Strawberry cake flavor improves after resting. Chilling the cake for several hours or overnight helps the moisture settle and deepens the berry taste. Frosting also sets beautifully when cooled, making slicing easier.

Serving Suggestions:

• Decorate the top with whole or sliced strawberries.
• Serve with a scoop of vanilla ice cream.
• Add a drizzle of strawberry syrup for extra sweetness.
• Pair with whipped cream for a lighter serving option.
• Add mint leaves for a fresh color contrast.

Tips:

• Reduce fresh strawberry purée to avoid excess liquid.
• Use room-temperature ingredients to ensure an even batter.
• For the strongest berry flavor, use freeze-dried strawberry powder.
• Do not overmix the batter—mix until combined.
• Chill the cake before slicing for the cleanest layers.

Prep Time:

20–25 minutes

Cooking Time:

25–30 minutes

Total Time:

45–60 minutes

Nutritional Information (Approx. per serving):

Calories: 410
Protein: 4g
Sodium: 240mg

FAQs

1. Can I make this cake using only fresh strawberries?

Yes, but simmering the purée helps intensify flavor and prevents sogginess.

2. Can I bake this cake in a 9×13-inch pan?

Yes, bake for 30–35 minutes.

3. Can I freeze this cake?

Absolutely—freeze unfrosted layers wrapped tightly for up to 3 months.

4. Why is my cake not pink?

Color varies depending on the berries. Add natural food coloring if you want a brighter pink.

5. Can I use strawberry jam?

You can replace half the purée with jam, but reduce the sugar slightly.

Conclusion

The Best Strawberry Cake Ever is more than a recipe—it’s a celebration of fresh, vibrant berry flavor wrapped in a moist, tender crumb and topped with silky strawberry frosting. It’s the kind of dessert that makes people ask for seconds, the kind that disappears at family gatherings, and the kind that instantly becomes a favorite. With simple ingredients and clear steps, this cake is approachable enough for beginners yet impressive enough for any celebration. Whether you’re baking it for a special event or just because you love strawberries, this cake delivers perfection in every slice.

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