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Nothing says springtime dessert quite like a fresh strawberry cake! This homemade version is soft, fluffy, and bursting with real strawberry flavor—no artificial extracts or gelatin here. Topped with a dreamy cream cheese frosting and juicy strawberries, this cake is perfect for birthdays, brunches, or any day that calls for something sweet and fruity.
👉 Ingredients
For the Strawberry Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- ½ cup whole milk
- 1 cup fresh strawberry purée (blend fresh strawberries until smooth)
- ½ cup finely chopped strawberries
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream (optional, for fluffier texture)
For Decoration
- Fresh strawberries, halved
- Crushed freeze-dried strawberries (optional, for extra color)
👉 How to Make It
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and strawberry purée.
- Gradually add the dry ingredients, alternating with milk, until just combined.
- Gently fold in chopped strawberries.
- Divide the batter between the pans and bake for 28-32 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
2️⃣ Make the Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, mixing until fluffy.
- Stir in heavy cream if using, for a lighter texture.
3️⃣ Assemble the Cake
- Place one cake layer on a plate and spread with cream cheese frosting.
- Add the second layer and frost the entire cake.
- Decorate with fresh strawberries and crushed freeze-dried strawberries.
FAQ & Troubleshooting
1. Can I use frozen strawberries?
Yes! Thaw them completely and drain excess liquid before puréeing.
2. How do I store this cake?
Keep it in the fridge for up to 5 days. Let slices sit at room temp for 10-15 minutes before serving.
3. Can I make cupcakes instead?
Yes! This recipe makes about 24 cupcakes—bake at 350°F for 18-20 minutes.
4. How do I get extra fluffy cake layers?
✔️ Use room temperature ingredients
✔️ Don’t overmix the batter
✔️ Let the cake cool completely before frosting
This fresh strawberry cake is light, fruity, and the perfect mix of sweet and tangy. If you love strawberries, this is a must-try! 🍓🍰✨
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