Strawberry Cake with Strawberry Frosting
Introduction
The first bite of this Strawberry Cake with Strawberry Frosting feels like sunshine on your tongue — bright, tender, and a little bit nostalgic. I still remember bringing this cake to my sister’s backyard birthday when the weather was sweet and the kids ran barefoot through the grass. The room filled with the scent of fresh strawberries and butter and everyone slowed, quietly savoring that moment. If you love nostalgic layer cakes as much as I do, this recipe will become a new family favorite and even pair beautifully with a tangy pineapple cake for variety like my friend’s pineapple pecan cake with cream cheese frosting. This Strawberry Cake with Strawberry Frosting is an easy recipe that feels festive and indulgent without being fussy.
Why You’ll Love This Strawberry Cake with Strawberry Frosting
- Comforting food that tastes like summer in every bite — soft crumb, bright strawberry swirl.
- Family favorite: kids and grandparents both ask for seconds.
- Versatile and quick enough to be a last-minute party hero yet special enough for celebrations.
- A healthier option is possible by swapping sugar and using Greek yogurt for moisture.
- Indulgent dessert that still feels fresh rather than heavy.
Ingredients
- All-purpose flour — the backbone for a soft, tender crumb. Substitute half with whole wheat pastry flour for a nuttier, healthier option.
- Granulated sugar — for sweetness and structure; try coconut sugar for a deeper flavor.
- Baking powder — lifts the cake for fluffy layers.
- Salt — enhances the strawberry brightness.
- Unsalted butter, softened — gives richness; use dairy-free butter for a vegan swap.
- Eggs, room temperature — add structure; flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) work for vegan versions.
- Vanilla extract — enhances the fruit notes; use fresh vanilla for the best aroma.
- Milk — adds moisture; almond milk or oat milk are great dairy-free choices.
- Fresh strawberries, hulled and pureed — the hero of both cake and frosting; frozen can work if thawed and drained.
- Powdered sugar — for a silky, spreadable frosting; reduce for less-sweet taste.
- Cream cheese (optional) — makes the frosting tangy and lush; skip for a classic buttercream.
Substitutions: For lower sugar, reduce granulated sugar by 25 percent and add a splash more vanilla. For gluten-free, use a 1:1 gluten-free flour blend and check baking time.
Timing
- Prep time: 20 minutes
- Cook time: 25–30 minutes (per 8- or 9-inch pan)
- Total time: about 1 hour including cooling and frosting
This cake is surprisingly quick — ready faster than takeout for an indulgent dessert, and worth every minute when friends and family gather.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round pans, or line with parchment.
- In a bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. The dry mix should smell faintly toasty.
- In a separate bowl, cream 1/2 cup softened unsalted butter until light, then add 2 eggs one at a time, beating after each addition. Stir in 2 teaspoons vanilla.
- Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined — you want a tender crumb, not a dense batter.
- Fold in 1/2 cup fresh strawberry puree. The batter will blush pink and smell fruity and sweet. Save another 1/4 cup puree for the frosting.
- Divide batter evenly between pans and bake 25–30 minutes, or until a tester comes out clean. When the kitchen fills with that warm, fruity aroma, you’ll know you’re close. Let cakes cool 10 minutes in pans, then turn out to racks to cool completely.
- For the frosting: beat 1/2 cup softened butter with 8 ounces cream cheese (optional) until smooth. Gradually add 3 cups powdered sugar and the reserved 1/4 cup strawberry puree, beating until silky and spreadable. Chill briefly if it’s too soft.
- Assemble: Place the first layer on a cake stand, spread a generous layer of frosting, add the top layer, and cover the cake in a smooth coat. Garnish with sliced strawberries for a picture-perfect finish.
Tips and Variations
- For a lighter frosting, swap half the butter for whipped cream folded into stabilized cream cheese.
- Turn this into an easy recipe for cupcakes by baking in lined muffin tins for 18–20 minutes.
- Make a healthier option by using Greek yogurt instead of some butter and using less sugar.
- Festive meal twist: layer strawberry jam between crumb layers for extra pop.
- For a dairy-free treat, use vegan butter and coconut cream in place of cream cheese.
I also love pairing this cake alongside savory comfort dishes when serving at potlucks — think roasted chicken or even something simple like 4-ingredient slow cooker chicken with stuffing.
Serving Suggestions
Serve slices on mismatched plates with a dollop of lightly whipped cream and whole berries. Pour a pot of Earl Grey or a simple iced green tea for a refreshing contrast. This cake shines at birthdays, baby showers, and cozy Sunday dinners — a real family favorite that makes the table feel warm.
Storage and Make-Ahead Tips
- Store covered at room temperature for up to 2 days, or in the refrigerator for 4 days if using cream cheese frosting.
- Freeze unfrosted cake layers wrapped tightly for up to 3 months; thaw in the fridge overnight before frosting.
- Make the frosting ahead and keep it chilled; bring to room temperature and re-whip before spreading.
Pro Tips from the Kitchen
- Puree strawberries in a food processor and strain to avoid watery frosting.
- Measure flour by spooning it into the cup and leveling — too much flour makes the cake dry.
- Let the cakes cool completely before frosting to avoid melting the icing.
- If your frosting is too thin, chill for 10–15 minutes and then re-whip.
- For even layers, use a cake leveler or a serrated knife to trim domes.
FAQs
Q: Can I use frozen strawberries?
A: Yes — thaw and drain very well, then reduce any extra liquid by simmering briefly to concentrate the flavor.
Q: How do I make this cake vegan?
A: Use plant-based butter, flax eggs, and a dairy-free milk. For the frosting, swap cream cheese for coconut cream or a vegan cream cheese alternative.
Q: Can I make the cake in one pan and slice it?
A: Absolutely. Bake in a 9×13 pan and adjust time to about 30–35 minutes. The result is perfect for casual gatherings.
Q: Is there a sugar-free version?
A: Try using a baking-friendly sweetener in place of sugar and powdered erythritol for frosting, but expect slight differences in texture.
Q: How far in advance can I make it?
A: Bake layers up to 3 days ahead and store wrapped in the fridge; frost the day you serve for the freshest flavor.
Conclusion
There is something deeply joyful about a Strawberry Cake with Strawberry Frosting — the bright strawberry tang, the soft, yielding crumb, the way it brings people together around a table. Whether you make it as an indulgent dessert for a festive meal or an easy recipe to brighten a weekday, it has the power to become part of your family traditions. If you want more inspiration or a slightly different take on a fresh strawberry cake, check out this Fresh Strawberry Cake Recipe – Sugar Geek Show which offers beautiful techniques and variations to try. Go on — bake it, share it, and let this cake be the reason someone smiles today.
Strawberry Cake with Strawberry Frosting
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round pans, or line with parchment.
- In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, cream the softened butter until light, then add the eggs one at a time, beating after each addition. Stir in the vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the fresh strawberry puree and save some for the frosting.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a tester comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely.
- Beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar and reserved strawberry puree, beating until silky.
- Place the first layer on a cake stand, spread a layer of frosting, add the top layer, and cover the entire cake with frosting. Garnish with sliced strawberries.
