Fresh Strawberry Cake: A Sweet, Sunlit Celebration in Every Bite
Introduction
I still remember the summer my mother brought home a bowl of sun-warmed strawberries and said, “Let’s make something that tastes like the whole season.” That memory is baked into every slice of this Fresh Strawberry Cake — bright, tender layers cushioned with pillowy buttercream, flecked with real fruit, and smelling like a backyard full of blossoms. Fresh Strawberry Cake is the kind of recipe that turns an ordinary afternoon into a small celebration, and it’s one I return to when I want to share comfort, color, and sweetness with the people I love. If you like exploring cake recipes and seasonal bakes, you might also enjoy browsing a few other favorites for inspiration from my cake collection.
Why You’ll Love This Recipe
- It tastes like summer on a plate — bright strawberries and soft vanilla in every bite.
- It is a family favorite that brings people together and sparks conversation.
- Easy recipe structure: simple ingredients, straightforward steps, and impressive results.
- Versatile for celebrations, a cozy tea, or an indulgent dessert after a comforting meal.
- Healthy option tweaks possible: partial whole-wheat flour or Greek yogurt substitutions.
- Fast payoff: while not a quick dinner idea, it’s worth every minute when you want a festive meal ending.
Ingredients for Fresh Strawberry Cake
- 2 1/2 cups (312 g) all-purpose flour — for a lighter crumb, sift before measuring; substitute half with cake flour.
- 2 1/2 teaspoons baking powder — lifts the cake into soft layers.
- 1/2 teaspoon fine salt — balances the sweetness.
- 1 cup (226 g) unsalted butter, softened — adds richness and tenderness; plant-based butter works for a dairy-free version.
- 1 3/4 cups (350 g) granulated sugar — can replace 1/4 cup with coconut sugar for a deeper caramel note.
- 4 large eggs, room temperature — for stability and structure; substitute with flax eggs for a vegan twist (not identical texture).
- 1 tablespoon pure vanilla extract — the scent that wraps the cake in warmth.
- 1 cup whole milk, room temperature — swap with almond or oat milk for a lighter finish.
- 1 cup freshly puréed strawberries (about 8–10 ripe strawberries) — this is the star; reduce sugar slightly if your berries are very sweet.
- 1 cup chopped fresh strawberries — for texture and pockets of vivid fruit.
Substitutions: For a boozy chocolate bridge between occasions, consider pairing a layer inspired by my Baileys chocolate cake for adults; for a tropical twist, try a pineapple-tinged buttercream like one in this creamy pineapple pecan cake adaptation.
Timing for Fresh Strawberry Cake
- Prep time: 25 minutes (including puréeing strawberries)
- Cook time: 25–30 minutes (per two thinner layers)
- Total time: about 1 hour 15 minutes including cooling and simple buttercream
It’s surprisingly quick considering the smiles it brings — ready faster than takeout and with a payoff that lasts for days.
Step-by-Step Instructions for Fresh Strawberry Cake
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. The warmth of the oven will later lift the cake into airy layers.
- Dry mix: Whisk flour, baking powder, and salt in a bowl until everything is evenly distributed. Set aside.
- Cream butter and sugar: In a stand mixer or with a hand mixer, beat the softened butter and sugar until light and fluffy — about 3–4 minutes. Your kitchen will smell sweet and buttery at this point.
- Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl between additions. Add vanilla and mix until combined.
- Alternate milk and dry mix: With mixer on low, add the dry mix in three parts, alternating with milk, beginning and ending with the dry mix. The batter should be smooth and glossy.
- Stir in strawberry purée and chopped fruit: Gently fold in the fresh strawberry purée and chopped strawberries for pockets of fruit. The batter will take on a lovely pink hue.
- Bake: Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean and the cake springs back when touched. The smell of baking strawberries and vanilla will fill your home.
- Cool and assemble: Cool in pans 10 minutes, then transfer to a rack to cool completely before frosting. When cooled, sandwich layers with strawberry buttercream, spreading extra on top and decorating with halved berries.
Tips and Variations
- Make it gluten-free: Use a 1:1 cup-for-cup gluten-free flour blend.
- Lower sugar option: Reduce sugar by 1/4 cup and rely on riper strawberries for natural sweetness.
- Festive meal twist: Add a ribbon of lemon curd between layers for a bright contrast.
- Healthy option: Replace half the butter with Greek yogurt for moisture and a hint of tang.
- Indulgent dessert swap: Fold in white chocolate chips for melty pockets in each bite.
Serving Suggestions
Serve slices of Fresh Strawberry Cake on a sunny porch with a light sparkling drink or a cup of Earl Grey tea. For a brunch, pair with lemon ricotta pancakes; for a birthday, set beside vanilla bean ice cream and extra macerated strawberries. Imagine a long wooden table, laughter, and this cake at the center — that’s the scene it creates.
Storage and Make-Ahead Tips
- Refrigerator: Store frosted cake in an airtight cake carrier for up to 4 days.
- Freezing: Freeze unfrosted layers wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the fridge before frosting.
- Make-ahead: Bake layers a day in advance and keep them wrapped; make buttercream the day of to keep it fluffy.
Pro Tips from the Kitchen
- Use room-temperature eggs and milk for a smoother batter and even rise.
- Purée strawberries and taste before adding sugar — berry sweetness varies.
- Don’t overmix after adding flour; stop when no streaks remain to keep the crumb tender.
- For ultra-flat layers, chill baked layers briefly and trim gently with a serrated knife.
FAQs
Q: Can I use frozen strawberries?
A: Yes — thaw and drain excess liquid, then reduce added milk by a couple of tablespoons. Fresh berries give the brightest flavor, but frozen work in a pinch.
Q: How do I prevent a soggy cake when using fresh fruit?
A: Pat chopped strawberries dry with paper towels before folding them into batter and avoid over-macerating before assembling.
Q: Can I make this dairy-free?
A: Substitute plant-based butter and your choice of non-dairy milk. Use a dairy-free buttercream recipe for frosting.
Q: What’s the best way to achieve a pink but not watery batter?
A: Purée just enough strawberries for flavor and color (about 1 cup) and balance with room-temperature milk; sifted cake flour can help absorb moisture.
Conclusion
This Fresh Strawberry Cake is more than a recipe — it’s a small ritual that captures the warmth of summer, the comfort of home, and the joy of sharing something made with care. Whether you bake it for a family favorite dessert, a festive meal, or a quiet afternoon treat, it invites connection and celebration. If you want a no-gelatin version with a beautiful strawberry buttercream to try alongside this post, take a look at this detailed guide to a Fresh Strawberry Cake Recipe (No Gelatin) for extra inspiration.
Fresh Strawberry Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment.
- Whisk together the flour, baking powder, and salt in a bowl until evenly distributed. Set aside.
- In a stand mixer or with a hand mixer, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, scraping the bowl between additions. Add the vanilla and mix until combined.
- With the mixer on low, add the dry mix in three parts, alternating with the milk, beginning and ending with the dry mix.
- Gently fold in the fresh strawberry purée and chopped strawberries.
- Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a rack to cool completely before frosting.
- Once cooled, sandwich the layers with strawberry buttercream, spreading extra on top and decorating with halved berries.
