There’s nothing quite like the taste of ripe, juicy strawberries. When baked into a cake, they add natural sweetness, a pop of color, and a burst of fresh flavor that boxed mixes can never match. If you’ve ever wanted to create a strawberry cake that’s light, moist, and made with real berries, this recipe is your go-to. It’s perfect for spring gatherings, birthdays, or just a weekend baking adventure.
Gather Your Ingredients
The secret to a truly fresh strawberry cake is using berries in multiple ways—pureed, chopped, and even in the frosting. Here’s what you’ll need:
- 1 cup fresh strawberries (for puree)
- ½ cup finely chopped strawberries
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
For the frosting:
- 1 cup fresh strawberry puree (reduced)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Step 1: Prep the Strawberries
Start by making a strawberry puree. Blend 1 cup of berries until smooth, then simmer on the stove for 15–20 minutes until reduced by half. This intensifies the flavor and prevents excess liquid from making your cake soggy.
Set aside to cool. You’ll use part in the batter and part in the frosting.
Step 2: Mix the Cake Batter
In one bowl, whisk together flour, baking powder, baking soda, and salt. In another, cream butter and sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in vanilla.
Alternate adding the dry mixture with buttermilk, mixing gently until combined. Fold in the cooled strawberry puree and finely chopped berries. This gives your cake both flavor and texture.
Step 3: Bake the Cake
Pour the batter into two greased and floured round cake pans. Smooth the tops with a spatula.
Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes before transferring to a wire rack.
Step 4: Make the Strawberry Frosting
While the cakes cool, whip up the frosting. Beat the butter until fluffy, then add powdered sugar gradually. Mix in vanilla and the reduced strawberry puree until smooth and pink.
This frosting is naturally flavored and tinted—no food coloring needed!
Step 5: Assemble and Decorate
Once the cakes are fully cooled, spread a generous layer of frosting between them. Stack the second cake on top and frost the outside. Smooth with a spatula for a rustic look, or pipe swirls for a more polished finish.
Top with fresh strawberries for the ultimate presentation.
Tips for Success
- Use ripe, sweet strawberries for the best flavor.
- Don’t skip reducing the puree—it makes all the difference.
- Chill the cake for 20 minutes before slicing to help it hold together.
- Store leftovers in the fridge for up to 3 days.
Final Thoughts
A fresh strawberry cake made from real berries is light, fruity, and perfect for celebrating any occasion. It’s a treat that looks as good as it tastes—and the fact that it’s made with real ingredients makes it even better.
Next time you see fresh strawberries at the market, grab a basket and give this recipe a try. Save this guide for later—you’ll definitely want to make it again!
Leave a Reply