Strawberry Cake {A Scratch Recipe}
We have fallen in love with this flavorful scratch Strawberry Cake.
This strawberry layer cake has become one of our favorite recipes, with its moist and soft cake layers and big strawberry flavor.
There are so many frostings that would pair perfectly with this cake, but cream cheese frosting may be my favorite.
Table of Contents
Why we Love it
- Moist, tender cake layers
- We love cakes with fruit for their light and refreshing flavor (as with our pineapple cake, lemon cake recipe, raspberry cake, and so many more!)
- Wonderful strawberry flavor from strawberry puree and strawberry extract, as with our strawberry coconut cake and more.
- Plenty of batter for three 8 inch cake layers
- Works great with frozen strawberries, making it a perfect year-round cake!
- Makes a great birthday cake recipe, special occasion cake, and more.
Frostings for Strawberry Cake
This moist strawberry cake is bursting with wonderful strawberry flavor, and tastes amazing with these frostings and fillings (and many more)!
- Strawberry Filling
- Chocolate Buttercream (if making a chocolate covered strawberry cake!)
Fresh vs. Frozen Strawberries
You don't have to wait for strawberry season to enjoy this delicious strawberry cake. It calls for strawberry puree made from fresh or frozen strawberries.
We think you'll love the fresh strawberry flavor that more than a cup of strawberry puree lends to the cake.
Reverse Creaming Method of Mixing
This cake calls for the Reverse Creaming Method of mixing, for a moist and tender cake. The ingredients are added in a different order than the traditional creaming method, resulting in a slightly tighter crumb and velvety texture.
*If you would prefer to use the traditional creaming method for this fresh strawberry cake recipe, you can find it in the Chocolate Covered Strawberry Cake recipe!
How to Make Strawberry Cake
- Preheat oven to 350 degrees. (This recipe uses the reverse creaming method as is explained above.)
Grease and flour three 8 x 2 inch round cake pans - I like three layers because it gives us an extra layer of filling. *We also like to line our prepared pans with parchment circles.
- In a separate bowl, combine room temperature eggs, strawberry puree, vanilla, strawberry extract, pink food coloring (if desired). Blend together with a fork.
- In the mixing bowl for your stand mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, and using the paddle attachment, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
- Scrape the sides and bottom of the bowl. With the mixer on LOW speed, SLOWLY add ½ of the egg mixture/wet ingredients to the dry ingredients, increase the mixer to medium speed and beat for 1 ½ minutes, the batter will be thick and fluffy.
- Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour the cake batter into prepared pans.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center of the cake layer comes out clean. Let the cake cool in the pans on wire racks for 10 minutes. then turn out. This recipe makes about 7 ½ cups of batter.
Will this Strawberry Cake Recipe work for Cupcakes?
Yes, you can make strawberry cupcakes with this recipe, however they will have little to no dome. This true for many of our scratch cake recipes.
Decorating the Strawberry Cake
Decorate the Strawberry Cake however you like with your favorite strawberry frosting or a recipe that pairs well with strawberry flavor. We crumb coated our cake with Cream Cheese Frosting and then immediately piped the spiral patterns that you see in the photo using a star tip 21.
I love the piped-all-over look and it is also very forgiving! Simply start piping in the center and spiral outward, clockwise as many until you reach the size that you want. Repeat until the cake is finished ;0)
Doctored Cake Mix Version of Strawberry Cake
If you prefer a doctored boxed cake mix recipe, we have a great one for you: Strawberry Cake: Doctored Cake Mix Recipe.
This easy strawberry cake always gets rave reviews and uses real strawberries along with other flavorings for a delicious strawberry flavor.
More Strawberry Cakes
We've made several delicious strawberry cakes over the years! Here are just a few of our favorites. You can find our full collection of favorites here: Strawberry Cakes, Fillings, and Frostings!
Some of our favorites are our Homemade Strawberry Cake (which contains cream cheese in the cake batter for a velvety texture), Strawberry Bundt Cake, and Strawberry Pound Cake.
Our Strawberry Shortcake Cake (with pound cake layers and fresh strawberries) as well as our Strawberry Lemonade Cake are popular spring and summer cakes also!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Strawberry Cake from Scratch
Equipment
Ingredients
- 4 large eggs room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
- 1 ½ cups (340 g) strawberry puree .I used frozen strawberries that were lightly sweetened, you could also use fresh. Puree the strawberries in food processor or blender
- 1 teaspoon (4g) vanilla extract
- 2 teaspoons (8g) strawberry extract
- 2 to 3 drops AmeriColor Pink or your pink coloring of choice optional but makes for a prettier shade of pink
- 3 cups (342 g) cake flour
- 1 ¾ cups (350 g) granulated sugar
- 1 Tablespoon plus ½ teaspoon 14 g baking powder
- 1 teaspoon (6 g) salt
- ¼ cup (50g) vegetable oil
- 1 stick (113g) unsalted butter, slightly softened. (We cut butter into small pieces so it can be added slowly during mixing process. I cut mine into ½ to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.)
Instructions
- Preheat oven to 350 degrees.
- Grease and flour three 8 x 2 inch round pans
- In a separate bowl, combine eggs, strawberry puree, vanilla extract, strawberry extract, pink coloring (as desired). Blend together with a fork.
- In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
- Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add ½ of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 ½ minutes, the batter will be thick and fluffy.
- Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
- Makes 7 ½ cups batter
Use this recipe for cupcakes....They turned out Over-the-top-FANTASTIC!!!Thanks for a wonderful recipe.
Im wondering if anyone has tried this recipe using all purpose flour and what was the outcome?
I usally dont have cake flour on hand.
Hi. You suggested to use ganache for this cake under fondant.. can you suggest what flavour ganache? And if possible the link of the recipe? Thanks so much.
I think either chocolate or white chocolate ganache would work well with the strawberry cake. Here is a link to our Simple Spreadable Ganache recipe, https://www.mycakeschool.com/recipes-tutorials/simple-spreadable-ganache/
I'm going to make this tomorrow for my niece's graduation (she requested a strawberry cake) and I need to make two 13x9 cakes to layer them. Do you think I'll need 2 full batches of this? Also, I would like to do something similar with the cream cheese frosting- should I use the link to the other recipe that is more equipped for piping?
Hi Deborah, We use the Wilton Chart to help us decide batter amounts for pans. Here is a link, This information is found on our homepage under Member Resources (just above Melissa's picture) click on Helpful Links.....just so you will know for the future and not need to wait on my reply. Wilton says 10 cups of cake batter for a 9 x 13 two inch deep pan. Our recipe makes 7 1/2 cake batter. The recipe can be doubled successfully, but I have not tried tripling it. You could use the cream cheese recipe we link to, just be sure the cream cheese is cool, do not soften to room temp. You could use the following Crusting Cream Cheese recipe with no worry about it being too soft for piping rosettes. I WOULD DOUBLE The Recipe
1/2 cup shortening
1/2 cup unsalted butter room temp
1 8oz pkg. cream cheese
1 Tablespoon clear vanilla extract
2 lbs. powdered sugar, sifted
1/2 tsp. salt
In the mixer: shortening, butter, cream cheese . Add vanilla. Add powdered sugar slowly to the mixer
Do you think doubling it would be ok? I know that layers wouldn't be huge...but I think they would be ok...thoughts?
Yes, I do think that would be OK. Do you put rose nails in the center to help the cake bake more evenly,two in this size pan.
so looking delicious..
hello! Please do you mean that flour should be dusted in the pan after greasing before pouring the batter or? And please What is the difference between oz, ounce and grams? Really confusing me
Hi Husna, Yes, I prepare my pans by greasing and lightly dusting with flour before pouring in the batter. Pam Baking Spray and other products like this could also be used. I include gram weight in the recipes because some members from other countries use the metric system
What temperature and baking time do you suggest to use for cupcakes with this recipe?
Hi Jessica, I would bake at 350 degrees for 18 to 20 minutes