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
Can I use this recipe for cupcakes?
Yes, you can make cupcakes with this recipe. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes. Scratch recipes bake up with very little dome.
Would this recipe be good with actual cut up strawberries in-between the layers?
Hello what about the frosting?
Hi Justin, At the very beginning of this post in the written text, Melissa list 4 frostings and a filling that would work well with the recipe. You can click on those links to view the recipes. This is one of our most popular recipes, I hope you will enjoy it.
Hi Cheri, You could put sliced or cut up strawberries in between the layers if you would like to. You will need to refrigerated if using fresh strawberries. Remove from refrigerator about 2 hours before serving.
Hi Cheri, Yes, you can use fresh sliced or cut up strawberries between the layers. The cake will need to be refrigerated. Remove from the refrigerator about 2 hours before serving.
Hi Cheri, Yes, you can use fresh sliced or cut up strawberries between the layers. The cake will need to be refrigerated. Remove from the refrigerator about 2 hours before serving.
Question - do you boil your strawberry puree at all to reduce it? I've seen some recipes that say if you don't it will be too water-y. Thanks!
One more question please. When you say you used frozen strawberries slightly sweetened...did you buy plain frozen strawberries and sweeten them a bit before making the purée, or did you buy the frozen strawberries already in a sweetened syrup?
I made a strawberry cake once before - different recipe - that didn’t turn out...and I want to make sure I do this one right.
Thank you!
Hi! I'm really excited to try this recipe. I've been looking for a strawberry cake recipe that results In a soft, tender and moist cake. I was looking at using another recipe that cooks their fresh strawberry down to a reduction. I did it to prepare for the next day but then I realized the recipe doesn't use cake flour and only uses butter. After a while I find that I prefer Cake flour and oil in my cakes, especially when they need to be refrigerated.
I came across your recipe and I was in luck. But unfortunately I already reduced my strawberries down. Do you think the recipe will still work the same if I use the cooked strawberries. I have over 340g in weight. Do you think I should add more milk or something to the recipe?
Also, would changing the ratio of butter and oil in the recipe do any good? Like increasing the oil and decreasing the butter to keep the same fat content.
Hi Jaz, I'm happy you want to try the recipe. Our recipe calls for 340grams pureed strawberries, so I think it would still be fine with the reduced strawberries you have. Your strawberries must be very thick after reduction, is that your worry? Once out of the refrigerator for a while, they should loosen up. I think the gram weight is what is important.