The most incredible Strawberry Cake you’ll ever taste is the one that wakes up your sweet tooth at 10 p.m. and has you sneaking back to the fridge for one more forkful. I’ve baked a lot of strawberry cakes over the years, and most of them turned out either too sweet, not strawberry enough, or a bit dense. This version is soft, fresh, and honestly, the kind of cake that makes people ask for the recipe before they finish their slice. It’s a classic layer cake with juicy strawberry flavor in both the batter and the frosting. If you’re craving something that tastes like peak-summer berries, this one’s for you.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this The most incredible Strawberry Cake you’ll ever taste. When the craving hit, I dialed in the flavors so it’s weeknight-friendly and full of real-home vibes. The most incredible Strawberry Cake you’ll ever taste is the one that wakes up your sweet tooth at 10 p.m. and has you sneaking back to…
Why This Is The BEST Strawberry Cake Recipe
We’ve all been there: a pretty pink cake that smells like strawberry candy but tastes like vanilla with a hint of jam. This recipe fixes that. I use a reduced strawberry puree that brings real berry flavor without turning the cake soggy. The texture is light but still moist, and the frosting is creamy without being overwhelming. It’s simple enough for a weeknight bake and special enough for birthdays.
- Real strawberry flavor from a fresh puree that gets cooked down for intensity.
- Balanced sweetness so you taste berries first, sugar second.
- Soft, tender crumb thanks to room temperature ingredients and proper mixing.
- Frosting that actually tastes like strawberries, not just pink buttercream.
If you love family-style cakes, check out this nostalgic favorite too: Mama Seward’s strawberry cake for a classic, old-school take.
“I brought this cake to a cookout, and people were still talking about it the next day. Moist, bright strawberry flavor, and the frosting tasted like real fruit. Saving this recipe forever.”
How to Pack REAL Strawberry Flavor Into Cake
Here’s the secret: concentrate the strawberries. Water is the enemy of strong flavor in cake, so we cook it out. Start with fresh or frozen berries, puree them, and simmer until thick. You’ll know it’s ready when a spoon leaves a line through the puree that slowly fills in.
A few ways to turn up the volume without messing with texture:
Reduce the puree until it’s syrupy, then cool before using. Add a bit of lemon juice for brightness. If you want even more strawberry punch, add a couple tablespoons of ground freeze-dried strawberries to the batter or frosting. They deliver concentrated flavor without extra moisture.
Skip artificial extracts unless you’ve tested them before. A small drop can help, but too much can taste fake. If you’re into fun twists, try a crunchy topping like this strawberry crunch cheesecake style crumb on the sides, or consider a sunny combo like this strawberry pineapple pound cake when you want tropical vibes.
Also, natural pink color comes from the berries themselves. The reduced puree plus a pinch of beet powder or a tiny drop of gel color keeps it vibrant without odd flavors.
Strawberry Cake Batter
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 0.75 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 3 large eggs, room temperature
- 0.5 cup sour cream, room temperature
- 0.33 cup milk, room temperature
- 0.75 to 1 cup reduced strawberry puree, fully cooled
- 1 teaspoon vanilla
- Optional: 2 tablespoons finely ground freeze-dried strawberries
Step-by-step
- Prep two 8-inch round pans with parchment and light spray. Preheat to 350°F.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar for 2 to 3 minutes until pale and fluffy. This traps air for a light crumb.
- Beat in eggs one at a time. Scrape the bowl so everything mixes evenly.
- Stir in vanilla and sour cream.
- Mix milk with the cooled strawberry puree. Add freeze-dried strawberry powder if using.
- Add dry ingredients in two additions, alternating with the strawberry-milk mix. Stop when just combined.
- Divide between pans and smooth tops. Tap each pan once on the counter to pop big air bubbles.
- Bake 24 to 28 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Cool in pans 10 minutes, then turn out onto racks to cool completely before frosting.
Pro tip: batter should be silky, not runny. If it looks too thin, you may not have reduced your puree enough. Also, do not overmix. Overmixing tightens the crumb and dries cake out.
For a fun summer spread to serve with your slice, this creamy bowl of goodness pairs perfectly: strawberry banana cheesecake salad.
The Strawberry Frosting
This cake plays well with two frostings. Both use strawberries for real flavor and a beautiful natural pink color. Use what you like best, or do a thin coat of one and a top swirl of the other. Keep your butter and cream cheese at room temp so everything blends smooth.
Pick your style
- Cream cheese strawberry frosting: tangy, creamy, and not too sweet. Beat 8 oz cream cheese with 0.5 cup softened butter, 3.5 to 4 cups powdered sugar, 0.25 to 0.5 cup reduced strawberry puree, and a pinch of salt. Chill briefly if soft.
- Strawberry buttercream: classic and fluffy. Beat 1 cup butter with 4 cups powdered sugar, 0.25 to 0.5 cup reduced puree, a splash of vanilla, and a pinch of salt. Add a spoon of freeze-dried strawberry powder for extra oomph.
Frost a thin crumb coat, chill 15 minutes, then add your final coat. If you want an elegant finish, a quick swirl with an offset spatula and a few fresh berries on top looks bakery-level. For a pretty pattern, I also love a flowing design like this strawberry swirl cake with glaze for plating inspiration.
Strawberry Cake Problems
Let’s troubleshoot so your bake turns out right the first time. Sometimes a cake misbehaves, and that’s okay. These fixes cover the big ones I’ve seen while testing The most incredible Strawberry Cake you’ll ever taste.
Dry or tough cake
Usually from overbaking or overmixing. Bake until a few crumbs stick to the tester and remove from the pan after 10 minutes. Mix on low and stop as soon as the batter is combined. Weigh flour if you can. Too much flour dries cakes out fast.
Sinking centers or gummy texture
That’s often too much liquid. Make sure you reduce the puree until thick. Measure the puree so you’re not sneaking in extra. If using frozen berries, thaw and drain before pureeing. Also check your oven temperature with an oven thermometer. An oven running cool can make cakes sink.
Color pale or dull? Cut back on extra flour and avoid overbaking. You can brighten with a pinch of beet powder or the tiniest dot of gel color. Want a lighter dessert option alongside the cake? Try a scoopable bowl treat after baking day like the easy southern punch bowl cake.
Common Questions
Can I use frozen strawberries? Yes. Thaw fully, drain off extra liquid, then puree and reduce. You want a thick, jammy consistency before adding to batter or frosting.
Do I really need sour cream? It helps with moisture and tenderness. If you must substitute, use full-fat Greek yogurt. The flavor will still be great.
How do I store this cake? Keep covered in the fridge for up to 3 days. Bring slices to room temp before serving for the best texture.
Can I make it ahead? Bake layers a day ahead, wrap and chill. Frost the next day. You can also freeze unfrosted layers up to a month. Thaw in the fridge overnight.
How can I make the strawberry flavor stronger? Reduce your puree more, add a tablespoon of freeze-dried strawberry powder, or both. Just keep the total moisture in check.
Ready to Bake Your New Favorite?
You’ve got the plan, and your kitchen is about to smell like a strawberry patch. Reduce the berries, keep the batter gentle, and use frosting that lets the fruit shine. If you want even more ideas, this take on Fresh Strawberry Cake With Strawberry Buttercream from a pro baker is a helpful read: Fresh Strawberry Cake With Strawberry Buttercream. And if you’re in the mood to branch out later, I love the simplicity of this quick blender treat: Banana Cashew Blender Cake – Queen of My Kitchen. Now go make The most incredible Strawberry Cake you’ll ever taste, and save yourself a second slice because you’ll want it.
Strawberry Cake
Ingredients
Method
- Prep two 8-inch round pans with parchment and light spray. Preheat to 350°F.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar for 2 to 3 minutes until pale and fluffy. This traps air for a light crumb.
- Beat in eggs one at a time. Scrape the bowl so everything mixes evenly.
- Stir in vanilla and sour cream.
- Mix milk with the cooled strawberry puree. Add freeze-dried strawberry powder if using.
- Add dry ingredients in two additions, alternating with the strawberry-milk mix. Stop when just combined.
- Divide batter between pans and smooth tops. Tap each pan once on the counter to pop big air bubbles.
- Bake for 24 to 28 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Cool in pans for 10 minutes, then turn out onto racks to cool completely before frosting.
- For cream cheese frosting: Beat cream cheese and butter together until smooth, then gradually add powdered sugar and reduced strawberry puree.
- For strawberry buttercream: Beat butter with powdered sugar, reduced puree, vanilla, and a pinch of salt.
- Frost a thin crumb coat, chill for 15 minutes, then add your final coat.
