Introduction
Strawberry Cake is a dessert that radiates freshness and charm, with its vibrant pink hue and sweet, fruity flavor. My earliest memory of this cake was during a spring picnic, where slices of strawberry-filled layers were shared under blooming trees. The taste was unforgettable—light, moist, and bursting with natural sweetness. Since then, I, Ella Chef, have loved perfecting the recipe in my kitchen, adding real strawberries to every step for authentic flavor. For me, strawberry cake represents joy, warmth, and the simple pleasures of seasonal fruits turned into something extraordinary to share with family and friends.
Recipe (WP Recipe Maker JSON)
Strawberry Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter, oil, and sugar until fluffy. Add eggs one at a time.
- Mix in strawberry puree, milk, and vanilla until smooth.
- Gradually add dry ingredients. Divide batter between pans.
- Bake 28–30 minutes. Cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, strawberry puree, and vanilla until fluffy.
- Frost cooled cakes and decorate with fresh strawberries if desired.
Nutrition
Notes
How to Make Strawberry Cake
Making Strawberry Cake starts with preparing two 9-inch cake pans and preheating the oven. The cake itself relies on a balanced batter that combines both butter and oil for richness and moisture. First, whisk together the flour, baking powder, and salt in a separate bowl. In another bowl, beat softened butter, oil, and sugar until pale and fluffy, then add eggs one at a time to incorporate air and structure. Next, fold in strawberry puree, milk, and vanilla extract, creating a smooth pink base infused with natural flavor.
Gradually combine the wet and dry mixtures, ensuring the batter is lump-free. Divide it evenly between the prepared pans and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling. The cooling process is crucial, as warm cakes can cause the frosting to melt and slip.
For the frosting, beat softened butter until creamy, then slowly add powdered sugar. To give it that signature fruity taste and color, fold in more strawberry puree and vanilla extract. The result is a light, fluffy strawberry buttercream that perfectly complements the cake’s layers. Spread the frosting generously between the cooled cake layers, then cover the outside with an even coating.
For decoration, fresh strawberry slices or whole strawberries can be arranged on top, adding both elegance and extra flavor. Chilling the frosted cake for at least 20 minutes before slicing ensures neat, defined layers. The result is a moist, flavorful dessert that tastes like springtime in every bite—a cake perfect for birthdays, picnics, or simply celebrating the beauty of seasonal fruit.
Conclusion
Strawberry Cake is a celebration of freshness, sweetness, and simplicity. Its natural flavors, enhanced with strawberry puree and crowned with fluffy buttercream, make it a timeless dessert for all occasions. Whether shared at a summer gathering or enjoyed as a special homemade treat, this cake never fails to brighten the table. The combination of soft cake, fruity layers, and creamy frosting offers comfort with every bite. As Ella Chef, I believe this cake is more than just a recipe—it’s a joyful reminder of how seasonal ingredients can create unforgettable memories.