Easy Strawberry Cake Recipe: A Delicious Homemade Treat in Under an Hour

Have you ever craved a fresh, fruity dessert that doesn't require professional baking skills? A strawberry cake recipe easy enough for beginners yet impressive enough for special occasions is exactly what you need. Making your own strawberry cake recipe simple homemade version means you control the ingredients, avoid artificial additives, and create something fresh that tastes infinitely better than store-bought alternatives. This moist, tender cake bursting with real strawberry flavor will become your go-to dessert for birthdays, potlucks, or simply treating yourself on a weekday evening.

Ingredients List

    • 2 cups all-purpose flour
    • 1½ cups granulated sugar
    • ½ cup unsalted butter, softened
    • 3 large eggs, room temperature
    • 1 cup fresh strawberries, pureed (about 1½ cups whole berries)
    • ½ cup whole milk
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • Optional: Red food coloring (2-3 drops for deeper pink color)

For the Strawberry Buttercream:

    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • ⅓ cup fresh strawberry puree
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • Optional: Fresh strawberry slices for garnish

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes

This timeline doesn't include cooling time (about 1 hour), so plan accordingly if you're serving for a specific event. The actual hands-on work takes less than 25 minutes, making this perfect for busy bakers.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Bring eggs and milk to room temperature for 30 minutes beforehand—this ensures better emulsification and a fluffier texture.

Step 2: Make Strawberry Puree Hull and chop fresh strawberries, then blend until completely smooth. Strain through a fine-mesh sieve if you prefer a seedless cake. This strawberry cake recipe easy technique intensifies the fruit flavor without adding excess moisture.

Step 3: Cream Butter and Sugar Beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down the bowl sides regularly to ensure even mixing.

Step 4: Add Eggs and Vanilla Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract. The batter should look smooth and slightly pale.

Step 5: Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, and salt. This prevents clumping and distributes leavening agents evenly.

Step 6: Alternate Wet and Dry Add flour mixture in three additions, alternating with the strawberry puree and milk (beginning and ending with flour). Mix on low speed just until combined—overmixing creates a tough cake.

Step 7: Bake Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

Step 8: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting to prevent melting.

Step 9: Make Buttercream Beat butter until creamy, then gradually add powdered sugar. Mix in strawberry puree, vanilla, and salt. Beat on high for 2-3 minutes until light and fluffy.

Step 10: Assemble Place one cake layer on your serving plate, spread with buttercream, top with second layer, and frost the entire cake. Garnish with fresh strawberry slices.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 4g
    • Carbohydrates: 68g
    • Fat: 23g
    • Fiber: 1g
    • Vitamin C: 18% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Make it dairy-free using coconut oil and almond milk, plus vegan butter for frosting.

Flavor Variations: Add lemon zest to the batter for brightness, or fold in white chocolate chips for extra indulgence.

Texture Tips: Don't skip sifting powdered sugar for the buttercream—it prevents grittiness. For an ultra-moist cake, brush layers with simple syrup before frosting.

Batch Options: This strawberry cake recipe simple homemade doubles easily for sheet cakes or cupcakes (bake cupcakes 18-22 minutes).

Common Mistakes to Avoid

Overmixing the Batter: Mix just until ingredients combine. Overmixing develops gluten, resulting in a dense, chewy cake instead of tender crumb.

Using Cold Ingredients: Cold eggs and milk don't emulsify properly, creating a separated batter and uneven texture.

Skipping the Puree Straining: Whole strawberry chunks add too much moisture and prevent even rising.

Frosting Warm Cake: This melts buttercream and creates a slidey mess. Patience pays off—wait until cakes are completely cool.

Overbaking: Check at 30 minutes. Dry cake happens fast in the final 5 minutes.

Storage / Leftovers Tips

Store your finished cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. The buttercream stays fresh longer when chilled. For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting. Leftover frosted slices freeze well for 2 months—wrap individually and thaw at room temperature for 30 minutes before serving. This strawberry cake recipe easy actually tastes better the next day as flavors meld. When storing, the strawberry cake recipe simple homemade version maintains moisture better than commercial cakes due to the fresh fruit content.