mama sewards strawberry cake recipe saved more than one birthday at my house. You know those times when you want a dessert that looks pretty, tastes amazing, and never lets you down? This cake is that for me. It’s a soft, strawberry pink layer cake with a creamy frosting that makes everyone do the happy fork dance. If you’ve had a dry strawberry cake before, this one will redeem the whole category. I’ll walk you through every step so your cake comes out super moist, full of real strawberry flavor, and worthy of repeat requests.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this mama sewards strawberry cake recipe is a keeper: crowd-pleasing with no weird tricks. mama sewards strawberry cake recipe saved more than one birthday at my house. You know those times when you want a dessert that looks pretty, tastes…
Blue Ribbon Recipe
Let me tell you why this cake gets all the praise. The secret is boosting the strawberry flavor without drowning the batter. I use real puree plus a touch of gelatin to lock in color and flavor. That little combo gives the cake its signature pink crumb and keeps every bite tender. I also bake in lighter pans and check early so the layers stay soft. You’ll taste strawberries in the cake, the filling, and the frosting. It’s not just sweet. It’s bright and juicy.
My family calls this cake the “Saturday Showstopper” because it’s simple enough to make on a regular weekend, but special enough to cut into when people are over. You can dress it up with sliced berries on top, or keep it plain with a frosted swirl. Either way, it gives off that bakery look with very little fuss.
“I made this for my daughter’s school bake sale and it vanished in under 10 minutes. Two moms asked me for the recipe before I even got my change.”
If you’ve been searching for a trustworthy, foolproof strawberry cake, this is the one. And when folks ask where you got it, just smile and say it’s the classic mama sewards strawberry cake recipe that always works.
Strawberry Cake Tips
Here’s how I keep the cake moist and flavorful every time. First, use room temperature ingredients. Your butter, eggs, and buttermilk blend smoother when they’re not cold, which means a tender crumb. Next, I reduce my strawberry puree on the stove until thick. That concentrates flavor without adding too much liquid to the batter. Also, sift your dry ingredients to avoid lumps. It makes the cake lighter and helps it rise evenly.
I add a spoonful of strawberry gelatin to the batter for color and a deeper berry taste. You don’t need much. You just want a hint to boost what’s already there. When mixing, beat the butter and sugar until fluffy, then mix gently after the flour goes in. Overdoing it can make the cake tough, so keep it light. For pans, I prefer three 8-inch rounds lined with parchment. They bake faster and more evenly than two thicker layers.
For frosting, I go with a cream cheese buttercream that’s not overly sweet. It balances the cake perfectly. If your frosting gets too soft, chill it for 10 minutes before spreading. Want to add a little swirl style? Try a thin drizzle of strawberry reduction on top and gently swirl with a knife. For more pretty pink inspiration, you might like this fun twist on a swirl cake right here: Strawberry Swirl Cake with Strawberry Glaze.
Last tip. Cool your layers fully before frosting. A warm cake equals sliding layers and a frosting meltdown. Nobody wants that. Store leftovers covered in the fridge, and let slices rest on the counter for 15 minutes before serving so the frosting softens back up. If you want a dessert that travels well, this cake is also great as cupcakes with the same frosting.
How To Make a Strawberry Cake
This version is inspired by the beloved mama sewards strawberry cake recipe, with fresh strawberry flavor in every layer. It’s straightforward and totally doable for a weekday baker.
Ingredients
- 1 cup strawberry puree, reduced to 1/2 cup and cooled
- 1/2 cup whole milk or buttermilk, room temperature
- 1 tablespoon fresh lemon juice
- 2 1/2 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 3.4-ounce box strawberry gelatin (use 2 to 3 tablespoons, not the full box)
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Frosting and Filling
- 8 ounces cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 4 to 5 cups powdered sugar, sifted
- 2 to 3 tablespoons strawberry reduction or thick puree, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: fresh sliced strawberries for layers and topping
Directions
- Prep: Heat oven to 350 F. Grease and line three 8-inch round pans with parchment. Set out all cold ingredients to warm up.
- Reduce strawberries: Blend fresh or thawed frozen strawberries, then simmer puree over medium heat until thick and reduced by about half. Cool to room temperature.
- Mix dry: Whisk cake flour, baking powder, baking soda, salt, and gelatin in a bowl.
- Cream: In a large bowl, beat butter and sugar until very light and fluffy, about 3 minutes. Add eggs one at a time, mixing just until combined. Mix in vanilla.
- Combine: Stir lemon juice into milk or buttermilk. Add dry ingredients to the butter bowl in 3 parts, alternating with milk in 2 parts, beginning and ending with dry. Mix on low just until you don’t see flour. Fold in the cooled strawberry reduction.
- Bake: Divide batter evenly among pans. Bake 18 to 22 minutes, rotating once. Layers are done when a toothpick comes out with a few moist crumbs.
- Cool: Let cakes cool in pans 10 minutes, then turn out onto racks to cool completely.
- Frosting: Beat cream cheese and butter until creamy. Add powdered sugar a cup at a time with the salt. Mix in vanilla and strawberry reduction. If it’s too soft, chill 10 minutes.
- Assemble: Place the first layer on a stand. Spread frosting, then add a thin layer of sliced strawberries if using. Repeat with the second layer. Top with the final layer and frost the whole cake. Swirl the top. Chill 20 minutes to set.
- Serve: Slice with a warm knife for clean cuts. Garnish with fresh berries.
Storage and Make Ahead
Refrigerate the cake covered for up to 4 days. It tastes best at cool room temperature, so let slices sit for a bit before serving. You can bake layers one day, wrap, and chill overnight, then frost the next day. The frosting also keeps in the fridge for 3 days. Give it a quick whip before spreading.
Pro tip: If you want an even pink color, add a drop or two of gel food color, but it’s optional with a good reduction. The flavor is what matters most, and that comes from real strawberries.
Watch How to Make a Strawberry Cake
If you’re a visual learner, a quick video makes this whole process feel easy. Watch for the texture of the batter after you add the strawberry reduction. You’re looking for a smooth, slightly thick batter that falls off a spatula in ribbons. Notice how the frosting firms up after a short chill, which makes it easier to get those clean edges. If your kitchen is warm, chill the frosted cake 15 to 20 minutes before slicing so the layers hold their shape.
One more tip I learned the hard way. Always line your pans with parchment. Cakes pop out perfectly and your layers stay intact for stacking.
Discover More
If you love the vibe of this cake and want more sweet ideas, I’ve got you. Take a peek at these delicious treats and stash them for your next party or potluck.
For more cakes and sweets, browse the full collection here: Cake Recipe. If you want a crunchy berry moment, this gorgeous dessert is a crowd favorite: Berrylicious Strawberry Crunch Cheese Cake. Hosting a group and need something scoopable and easy to serve? Try a party classic like this Punch Bowl Cake Recipe. And if you’re into fruity bakes with a tropical twist, you’ll love the moist and sunny Strawberry Pineapple Pound Cake.
Keep experimenting. The more you bake, the more confident you’ll get with textures, timing, and small tweaks. This is how you build your own signature desserts that everyone asks for.
Common Questions
Can I use a boxed mix and add strawberries?
Yes, but the flavor won’t be as bright. If you do, still add a reduced strawberry puree and a touch of gelatin for color and taste.
Why did my cake sink in the middle?
Usually it’s underbaked or the oven door was opened too early. Check with a toothpick and rotate once halfway. Also make sure your baking powder is fresh.
Can I make this as cupcakes?
Absolutely. Fill liners two thirds full and bake at 350 F for 16 to 18 minutes. Frost once cooled.
How do I get stronger strawberry flavor?
Reduce your puree longer and use ripe berries. A spoonful of gelatin helps boost flavor too. Avoid adding extra liquid or the cake can get gummy.
Is this the same as the classic mama sewards strawberry cake recipe?
It’s very close in spirit. My version leans into real strawberry reduction and a balanced cream cheese frosting for a fresh taste and soft crumb.
Sweet Finale You’ll Want To Share
There’s something special about slicing into a cake that smells like summer and tastes like memories. This is why the mama sewards strawberry cake recipe stays in my rotation. The steps are simple, the flavors are bright, and the results are consistent. If you want more background and variations on this classic, I like the way these guides break it down with step by step notes: Mama Seward’s Strawberry Cake | Just A Pinch Recipes and Mamaw Emily’s Strawberry Cake Recipe: How to Make It. Now it’s your turn to bake it, make it yours, and share those happy slices with your favorite people.
Strawberry Cake
Ingredients
Method
- Heat oven to 350 F. Grease and line three 8-inch round pans with parchment. Set out all cold ingredients to warm up.
- Blend fresh or thawed frozen strawberries, then simmer puree over medium heat until thick and reduced by about half. Cool to room temperature.
- Whisk cake flour, baking powder, baking soda, salt, and gelatin in a bowl.
- In a large bowl, beat butter and sugar until very light and fluffy, about 3 minutes. Add eggs one at a time, mixing just until combined. Mix in vanilla.
- Stir lemon juice into milk or buttermilk. Add dry ingredients to the butter bowl in 3 parts, alternating with milk in 2 parts, beginning and ending with dry. Mix on low just until you don’t see flour. Fold in the cooled strawberry reduction.
- Divide batter evenly among pans. Bake for 18 to 22 minutes, rotating once. Layers are done when a toothpick comes out with a few moist crumbs.
- Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
- Beat cream cheese and butter until creamy. Add powdered sugar a cup at a time with the salt. Mix in vanilla and strawberry reduction. If it’s too soft, chill for 10 minutes.
- Place the first layer on a stand. Spread frosting, then add a thin layer of sliced strawberries if using. Repeat with the second layer. Top with the final layer and frost the whole cake. Swirl the top. Chill for 20 minutes to set.
- Slice with a warm knife for clean cuts. Garnish with fresh berries.
