This homemade strawberry cake features soft, moist vanilla-strawberry layers with real strawberries folded into the batter and a silky strawberry buttercream frosting. It’s the kind of cake that looks beautiful, tastes like summer, and disappears fast! It’s kid-approved and adult-loved, and totally worth making from scratch.
🛒 What You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ⅓ cup whole milk
- ½ cup sour cream
- ¾ cup pureed fresh strawberries (strained for extra moisture control)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, crushed into powder
- 2–3 tablespoons milk or cream (as needed)
👩🍳 Pro Tips
- Use ripe, fresh strawberries for the puree—this boosts natural sweetness and flavor.
- Strain the puree to remove excess liquid and prevent soggy layers.
- Freeze-dried strawberries in the frosting give it intense flavor without thinning the texture.
- Chill the layers before frosting to keep crumbs under control.
- Let the kids decorate—fresh berries, sprinkles, or piped frosting make it fun and festive!
🧰 Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- 8-inch round cake pans (x2)
- Rubber spatula
- Cooling rack
- Offset spatula or butter knife
- Blender or food processor (for purée)
🔄 Substitutions & Variations
- No freeze-dried strawberries? Use 2–3 tbsp of fresh purée, but reduce milk in frosting.
- Gluten-free: Use 1:1 gluten-free flour blend.
- Dairy-free: Use plant-based butter, almond milk, and coconut yogurt instead of sour cream.
- Make it a sheet cake: Bake in a 9×13 pan and frost the top only.
⏱️ Make Ahead Tips
- Cake layers can be baked and frozen up to 2 weeks in advance—wrap well in plastic.
- Frosting can be made 3 days ahead and stored in the fridge—bring to room temp and rewhip.
- Fully frosted cake stays fresh in the fridge for 2–3 days.
👩🍳 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Make Strawberry Purée
Blend fresh strawberries until smooth. Strain to remove excess liquid, then measure out ¾ cup.
3. Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
4. Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
5. Add Eggs & Extracts
Add eggs one at a time, then stir in vanilla and almond extracts.
6. Mix in Sour Cream & Purée
Beat in sour cream and strawberry purée until smooth and pink.
7. Alternate Flour & Milk
Add dry ingredients in three parts, alternating with the milk. Mix until just combined.
8. Bake
Divide batter evenly into pans and bake for 28–32 minutes or until a toothpick comes out clean. Cool completely.
9. Make Strawberry Buttercream
In a mixer, beat butter until fluffy. Add powdered sugar, freeze-dried strawberry powder, vanilla, and milk as needed until smooth and spreadable.
10. Assemble & Frost
Layer cakes with buttercream in between, then frost the outside. Decorate with fresh strawberries.
🧊 Leftovers & Storage
- Store covered at room temp for 1 day or in the fridge for up to 4 days.
- Freeze slices individually wrapped for up to 2 months.
- Let chilled slices come to room temp before serving for best texture.
💬 Final Thoughts
This from-scratch strawberry cake is tender, vibrant, and made with real berries—so you get all the natural flavor without the artificial aftertaste. It’s a true showstopper that’s easier than it looks, and sure to become a favorite for spring celebrations, summer birthdays, or anytime you want to bake with love. Let me know how yours turns out or what sweet twist you added!
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