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Fresh Strawberry Cake

A delightful cake that combines fresh strawberries with a light vanilla flavor, perfect for summer celebrations.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour Sift before measuring for a lighter crumb; can 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.
Wet Ingredients
  • 1 cup unsalted butter, softened Adds richness and tenderness; can use plant-based butter for a dairy-free version.
  • 1 3/4 cups granulated sugar Can replace 1/4 cup with coconut sugar for a deeper caramel flavor.
  • 4 large eggs, room temperature For stability and structure; can substitute with flax eggs for a vegan option.
  • 1 tablespoon pure vanilla extract Provides a warm scent.
  • 1 cup whole milk, room temperature Can swap with almond or oat milk.
  • 1 cup freshly puréed strawberries (about 8–10 ripe strawberries) Main flavor; reduce sugar if berries are very sweet.
  • 1 cup chopped fresh strawberries For texture and bursts of fruit.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment.
  2. Whisk together the flour, baking powder, and salt in a bowl until evenly distributed. Set aside.
Mixing the Batter
  1. In a stand mixer or with a hand mixer, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
  2. Beat in the eggs one at a time, scraping the bowl between additions. Add the vanilla and mix until combined.
  3. With the mixer on low, add the dry mix in three parts, alternating with the milk, beginning and ending with the dry mix.
  4. Gently fold in the fresh strawberry purée and chopped strawberries.
Baking
  1. Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
  2. Cool in pans for 10 minutes, then transfer to a rack to cool completely before frosting.
Assembly
  1. Once cooled, sandwich the layers with strawberry buttercream, spreading extra on top and decorating with halved berries.

Notes

Store frosted cake in an airtight carrier for up to 4 days. Unfrosted layers can be frozen for up to 2 months; thaw overnight in the fridge before frosting. Room-temperature ingredients ensure a smoother batter.