Homemade Strawberry Cake

This is the BEST strawberry cake!! Made completely from scratch with real strawberries! Topped with strawberry cream cheese frosting. Recipe on sallysbakingaddiction.com

This strawberry cake completely blew me away. After years of mediocre from-scratch strawberry cakes, my expectations were pretty low. It was time to taste test my efforts and biting into the first pastel pink forkful was the moment of truth.

I cried tears of joy. Or were those actual tears because I just dirtied every dish with all this strawberry cake recipe testing? Hmm.

This strawberry cake is made completely from scratch with real strawberries! Topped with strawberry cream cheese frosting. Recipe on sallysbakingaddiction.com

Let’s get down to business. I find it challenging to pack real strawberry flavor into cake without the crutch of fake strawberry flavoring. My goal was to create a strawberry layer cake made entirely from real strawberries. We’re talking strawberries inside the cake and in the frosting as well. With the help of freeze-dried strawberries, I tackled strawberry frosting. I’ll get to that below. But for strawberry cake? Things have always been pretty lackluster in the flavor and texture department.

Strawberry Cake Problems

  • Chopping up strawberries and folding into cake batter works, but then you’re just eating vanilla cake with chunks of strawberries.
  • Pureeing strawberries and folding into cake batter has potential, but the texture is always off. There’s too much liquid. How about adding more flour to make up for that liquid? Then your cake is too dense. And the flavor is always lacking.
  • Strawberry jam could work, but I prefer to start with real strawberries.

So how can we pack real strawberry flavor into cake batter without adding too much liquid? REDUCE THE STRAWBERRIES DOWN. Ding ding ding! We have a winner.

New Game Plan

  1. Puree fresh strawberries.
  2. Reduce down on the stove.
  3. Let cool.
  4. Stir into cake batter.

Puree 1 pound of ruby red strawberries. You’ll need a food processor or blender for this step and again when you make the frosting.

Take that strawberry puree and reduce it down on the stove. This, my friends, is where all the magic happens. Like I mention above, you want a lot of concentrated flavor within a little amount of liquid.

You’ll begin with 1 cup of hot pink puree and reduce down to 1/2 cup. This process takes about 30 minutes. After 30 minutes, it will be very thick and very red. Add this thick and highly concentrated strawberry flavor to your cake batter, instead of the thinner strawberry puree.

The reduced strawberry puree will go right into the cake batter. No need to strain the seeds first — they disappear when the cake is baked. Since the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day.

The Cake Batter

The cake batter starts from my white cake. This vanilla flavored cake proved to be the best jumping off point for a strawberry cake. I kept the majority of the recipe the same, but I removed some of the wet ingredients to make room for 1/2 cup of reduced strawberries. The cake is light, springy, soft, and fluffy.

The reduced strawberry puree will tint the cake batter a lovely pastel pink and, if you want, you can add a small drop of pink or red food coloring to brighten that hue. Not necessary, of course. (I added a teeny drop.) Expect a velvet-y and slightly thick cake batter.

*No artificial strawberry flavor.

*Nothing from a box.

*Just pure strawberries.

The Strawberry Frosting

You can taste the fresh strawberry flavor in the baked cake, but the flavor is REALLY brought out when you combine it with strawberry frosting. Like strawberry cake, strawberry frosting has always left me feeling a little defeated. Fresh strawberries were the issue. The frosting would always curdle from the added moisture. And no amount of fresh strawberries could get me the strawberry flavor I craved. Instead of settling for artificial strawberry flavor, I took a trick from Sally’s Candy Addiction: strawberry dust! Grab some freeze-dried strawberries, grind them up, and toss it into the frosting.

(I actually added freeze-dried strawberries to cake batter as one of my test recipes. This was an awful decision and an epic fail. The cake was atrocious. Texture, taste, and appearance. Just… no. But freeze-dried strawbs are a YES for frosting!)

Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe’s and Target carries them. Keep your eyes peeled– they’re more commonly found that you think!

Instead of a thicker strawberry buttercream, I used my silky cream cheese frosting recipe. Tossed in the freeze-dried strawberry “dust” and was left with a frosting so pink, Barbie would be jealous!

Let’s Review

The tricks to homemade strawberry cake and frosting made with real strawberries? (1) Reduced strawberry puree in the cake batter and (2) freeze-dried strawberries in the frosting. Kiss your boxed strawberry cake buh-bye.

Update: Homemade strawberry cake is episode 1 in Sprinkled, my video mini series! Watch me make it below.

Homemade Strawberry Cake

Ingredients:

  • 2 and 1/2 cups (250g) sifted cake flour (measured correctly)*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (75g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree (see note)*

Strawberry Cream Cheese Frosting

  • 1 cup (10-12g) freeze-dried strawberries*
  • one 8-ounce block full-fat cream cheese, softened to room temperature
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 1-2 Tablespoons milk
  • 1 teaspoon pure vanilla extract
  • salt, to taste

Directions:

  1. Make the reduced strawberry puree and allow it to cool completely. See note.
  2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  5. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed.
  7. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting-- it could slightly fall apart without time in the fridge.
  8. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Light it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

  1. I strongly suggest using cake flour in this recipe. It's sold right next to the all-purpose flour in the baking aisle. And you use it a lot in my recipes! In a pinch, you can use a DIY version: measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. Sift it. Measure 1 cup. This sifted 1 cup equals 1 cup of cake flour. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
  2. Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe's and Target carries them. Keep your eyes peeled– they’re more commonly found that you think! Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder. If you can't find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners' sugar.
  3. To make the reduced strawberry puree: puree 1 lb of strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over low-medium heat for 25-30 minutes until you're left with 1/2 cup or a little over 1/2 cup Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Use 1/2 cup in the cake. Discard any leftovers or spoon on ice cream/yogurt/add to smoothie. Yum!
  4. To bake in a 9x13 pan: Simply pour the batter into a greased and lightly floured 9x13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  5. Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20-22 minutes. Makes 2 and 1/2 dozen cupcakes. For less cupcakes, you can make my vanilla cupcakes, reduce the milk and sour cream to 1/3 cup each and add 1/4 cup of concentrated strawberry flavor to the batter.
  6. If you want, you can add a small drop of pink or red food coloring to brighten that hue. Not necessary, of course. I added 1 small drop.

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494 Comments

Comments

  1. Jonathan Estrada on June 21, 2018 at 2:47 am

    Sally, can the cake recipe be easily halved? I’m thinking of making only half of it.

    • Sally on June 21, 2018 at 6:21 am

      My homemade vanilla cupcakes is essentially the recipe halved, so you can use that batter can definitely be flavored with half of the reduced strawberry puree.

      • Jonathan Estrada on June 21, 2018 at 1:35 pm

        Thanks, Sally! So when I add the strawberry puree, I do not need to adjust the measurement of any of the rest of the ingredients?



  2. Saman on June 21, 2018 at 12:00 pm

    Hi Sally! My niece wants a strawberry cake for her birthday party, this is perfect! There will be about 30 people, any recommendations for how to make this serve that many?

    • Sally on June 25, 2018 at 4:20 pm

      You can always double the recipe and make two cakes! It will be enough 🙂

  3. koffee on June 25, 2018 at 3:53 pm

    It is probably just me but when I puree 1 lb strawberry, it down to a little over 2 cups puree, not 1 cup. so what i did was take only 1 cup of puree then, reduce to 1/2 cup. Am i doing wrong or Am i supposed to use whole 2cups puree out of 1lb strawberry then cooked to 1/2 cup?

    • SM Starnes on June 28, 2018 at 12:20 pm

      I had the same result. One pound of strawberries puréed, measured slightly over 2 cups. If we are supposed to reduce only one cup of strawberries to one half cup, why use 16 oz. of berries? This seems wasteful to me, unless you’re planning to make 2 cakes, or do I use all of the purée to cook down to one half cup? I hope Sally will clear this up for us as this is a wonderful recipe. The BEST strawberry cake I’ve ever made!

      • Sally on June 28, 2018 at 1:18 pm

        My berries are never as juicy as yours! Mine typically puree into a little over 1 cup. Next time you can puree a little at a time until you reach 1 – 1 and 1/4 cups. That way you aren’t wasting any delicious berries. As an alternative, you can puree the entire 1 lb of berries then reduce that amount of puree down to 1/2 cup. It will take a little longer on the stove, but be very concentrated since you started with more puree.



  4. Dawn Bowers on June 27, 2018 at 10:54 pm

    The cake batter is finally finished cooking. So it spilled over the top of the pan, then collapsed. I did open the oven door, so that may be the reason that happened. I measured everything correctly, using the spoon method. The only thing I can think of is that I used organic sugar. It never really creamed. It was still very grainy. The cake is very dense and brown. I will try this again using regular sugar and see if that fixes the issue. Oh yes, I will also use 9 inch pans.

    • Karisse on July 3, 2018 at 12:08 pm

      Making sure every is at room temperature and well blended may help the grainy-ness as well. Whether is not the sugar is organic shouldn’t matter, but maybe it’s too course.

  5. Hailey on June 28, 2018 at 6:27 pm

    How many round 9″ layers will this recipe make?

    • Sally on June 29, 2018 at 11:46 am

      This is a 2 layer 9-inch cake.

  6. Dimi on June 28, 2018 at 11:18 pm

    Sally was amazeballs. Mine wasn’t that pink. But i used the same ingredients measured by grams. Then i decided to see your video, and you add food color.
    The cake is delicious and fluffy. I paired it with nutella mousse filling and its delish.

    Thank you!
    Dimi

  7. simran on June 30, 2018 at 9:02 am

    I have seen a lot of strawberry cakes, but this one is very delicious and somehow different from others. I just want to know can it be good for 12 people?

    • Sally on July 1, 2018 at 11:00 am

      This strawberry cake serves 10-12 people– or more depending how thin the slices are cut.

  8. ss on June 30, 2018 at 11:28 am

    Hi
    Are these cake layers able to be frozen? (just baked and frozen, not frosted)

    • Sally on July 1, 2018 at 11:00 am

      Yes, I recommend up to 3 months.

  9. ss on July 1, 2018 at 8:50 pm

    Thank you so much for your response!!!

  10. Kristen on July 3, 2018 at 10:46 am

    Hey Sally, if I want to make a cake that feeds 30 adults, would you double or triple the recipe? And if so, would you make separate batches or would you make one large batch?
    Also – do you think this would work well as a sheet cake (not a 9×13 pan but a baking sheet)?

    • Sally on July 5, 2018 at 11:17 am

      Hi Kristen!
      1) For 30 adults, assuming everyone has a small slice, I would make 3 cakes. You’ll have best results from making separate batches as opposed to doubling/tripling.
      2) This cake should be fine as a sheet cake baked in a jelly roll pan. I’m unsure of the exact bake time.

  11. Elizabeth on July 4, 2018 at 1:30 pm

    I am wondering if this recipe would work with other berries? Example: blueberries, cherries or raspberries. Using the same amount of puree and sugar and such. Or would that working out depend on the water and sugar content of the berry to start with? Thanks!

    • Sally on July 5, 2018 at 10:56 am

      Hi Elizabeth! I’ve had readers try this puree + reduce method with other berries and even mango. All reporting back with success when following the recipe exactly, no changes other than the type of fruit. Let me know what you try!

  12. Susmita Relan on July 5, 2018 at 11:08 am

    Hi Sally…Running out of time. Need to bake it for my daughter’s birthday tomorrow as she suddenly changed her choices. Can this cake be baked without reducing the strawberry purée? What adjustments do I need to make in the other wet ingredients? Would be really great if it can be responded on an urgent basis. Many thanks!!!

    • Sally on July 5, 2018 at 12:33 pm

      I don’t suggest skipping the step to reduce the strawberries. You get the most flavor without too much extra liquid (which can ruin the texture of the cake) by reducing them. Enjoy!

  13. Fay on July 5, 2018 at 3:38 pm

    Hi Sally can I bake this in two 8” cake pans

    • Sally on July 6, 2018 at 10:23 am

      Sure can! Bake time will be similar, maybe a couple minutes longer.

  14. Brian on July 5, 2018 at 11:34 pm

    My only problem was my cake was a grey mauve color and a bit dense. I had everything at room temp but I might have put my purée in warm. Any ideas? Taste was great

    • Sally on July 6, 2018 at 10:17 am

      Hi Brian! A drop of red or pink food coloring helps brighten up the color for next time. If the purée was on the warm side, it could have melted the butter before entering the oven, which would produce a denser crumb. Glad you enjoyed the flavor!

  15. Sarah Keywood on July 7, 2018 at 6:14 am

    Hi Sally, how would you recommend making this cake dairy free? I am hoping to make it into a ladybird party cake (fondant over buttercream is delish!), but my 3 year old has a cow milk protein allergy.

    • Sally on July 9, 2018 at 9:43 am

      Hi Sarah! I haven’t tried the cake this way so this is only a guess, but I would replace the butter with vegan butter sticks– I hear Earth Balance is a wonderful brand. Non-dairy milk for milk and a plain non-dairy yogurt for the sour cream are fine choices. For the frosting, how about searching for a dairy-free buttercream. Then you can add some of the freeze-dried strawberry powder.

  16. Nicole on July 7, 2018 at 5:32 pm

    Thickness of strawberry: making purée now, how thick should it be? As of now it is similar to baby food

    • Sally on July 9, 2018 at 1:05 pm

      Baby food sounds about right! Is the total volume about a half cup?

  17. Aquaguard RO on July 13, 2018 at 1:59 am

    Also what if I don’t have access to sour cream. Please help Sally or anyone else who might know! Thank you……..

    • Sally on July 13, 2018 at 5:27 am

      Plain yogurt is a great sub for the sour cream.

  18. Jessica on July 13, 2018 at 10:51 am

    About to put the cake in the oven however my batter seems really light and fluffy not thick like you said… i tried to do everything just like you said

  19. Vanessa on July 13, 2018 at 2:08 pm

    Would it be possible to add fresh strawberries in between the cake layers?

    • Sally on July 16, 2018 at 10:48 am

      Hi Vanessa! You definitely can. Would be so good with some fresh berries hiding inside.

  20. Ursula on July 15, 2018 at 10:06 pm

    Hi! Can I use the whole egg instead just the white?? And in that case, how many eggs it would be?? THanks!!

    • Sally on July 16, 2018 at 10:14 am

      Hi Ursula! The key to the cake’s fluffy texture is using only egg whites, not the yolks. I don’t recommend using whole eggs.

  21. Hanim on July 17, 2018 at 4:21 am

    Hi
    I am in australia and I have the option of 2 cake flours, a plain cake/biscuit(cookie)/pastry flour or a self rising Sponge Cake & Steamed Bun. The only difference is the self raising has rising additives. Which one should I use? I am thinking the plain because you mention rising agents in the recipe.
    Thanks 🙂

    • Sally on July 17, 2018 at 9:51 am

      Hi Hanim! I’m unfamiliar with the flours you mention, but if they’re anything like the flours available to me in the US, I would use the plain cake/pastry flour.

Reviews

  1. Huma Farid on May 6, 2018 at 12:42 pm

    I made this cake for my daughter’s first birthday as she loves strawberries. It was a huge hit at the party, and I got a ton of compliments, even from my husband, who typically does not eat dessert. Every single slice was eaten, down to the crumbs. The color was pink, but not as pink as it is in your photos. It tasted incredible, as if someone had taken breyer’s strawberry ice cream and put it into a cake. This will be on the list of cakes to make again!

  2. Briitany on May 9, 2018 at 10:25 pm

    This cake was awesome!!! Thank you so much for sharing and making the directions so clear! The icing was soooooo good and a beautiful color! Now on to trying some of your other cake recipes!!

  3. Dora on May 11, 2018 at 8:26 am

    This cake turned out beautifully, though without the red food color it was a beige color inside. Although the frosting was delicious I am going to try the cake portion of the recipe again with a lighter frosting such as the the Seven Minute (or White Mountain) frosting since the cake was very light, and maybe put coconut on top.

    • Jessica on May 28, 2018 at 2:01 pm

      I wish I’d read your comment, Dora. Agreed that without the food coloring, the cakes are very beige with a few pink flecks.

  4. Athina on May 14, 2018 at 7:45 am

    I just made this cake, and it was gorgeous. It wasn’t overly dense-I followed directions a tee. However, I would say, that this cake was not terribly moist, and I did not detect any strawberry flavor in the cake part. Itself. The frosting had a more intense strawberry flavor, but I doubled the amount of strawberry powder, otherwise, it would not have been strawberry-ish enough for me.

  5. Emily on May 19, 2018 at 12:53 pm

    I’ve made this cake twice now, and it has become one of my family’s favorites. The second time I made it, I put a thin layer of strawberry jam on the first layer, then frosting. I also made batch and a half of frosting the second time, as I felt it needed more. Delicious cake!

  6. Lindsay on May 20, 2018 at 12:07 am

    I made this cake for my daughter’s 6th birthday party. It came out absolutely PERFECT. The cake was light and flavorful and had the best texture. Not too heavy or dense. I followed the recipe to a T, made sure not to over mix etc. It had beautiful strawberry flavor . However, I did not make the icing. I just made the layers and made a strawberry filling to go in between the layers and then iced it in a classic buttercream (my daughter wanted it to be a unicorn cake, so buttercream was definitely the way to go bc of all the decorating)! I actually doubled the cake recipe to make a 4 layer 9inch round cake, again…it came out even better than expected. Thank you for posting a recipe for a strawberry cake made with REAL strawberries and lots of flavor! I have attempted a few other strawberry cakes, and this one by far is the winner. Love it and will keep it in my recipe book for sure!

  7. Mia on May 26, 2018 at 2:08 pm

    I followed this recipe to a tee. My cake batter was pink but the finished cake was beige-ish? No one minded because it was phenomenally delicious, but next time I think I will use the ripest, reddest strawberries I can find and see if that affects the color.

  8. Carrie on May 28, 2018 at 12:08 am

    Absolutely phenomenal cake and icing! I even goofed and added all of my strawberry puree – probably at least 3/4 cup instead of the 1/2 cup called for in the directions. The cake didn’t rise very high (my baking soda and powder are a bit old), but even with my error it was delicious and the texture was great. I found the freeze dried strawberries at Trader Joe’s as recommended. I made this for a summer BBQ with friends who brought their two little girls, so I claimed I’d made the pink cake for them. What is more decadent than a pink cake with velvety smooth pink frosting?! Thank you!!

  9. Michael on June 1, 2018 at 7:45 pm

    Hello,
    Amazing recipe, the cake was devoured by family. The one slight additive was 1 full teaspoon of the strawberry reduction into the frosting (in addition to the freeze dried strawberry). Tasted even better the next day. Thank You- Michael …. tackling your blueberry pie next!

  10. Amy on June 3, 2018 at 11:53 pm

    Excellent alternative to the traditional too-sweet strawberry jello cake. I followed recipe as written. It did take longer than 30 minutes to reduce the strawberries, so doing this step the night before was helpful. One drop of red food coloring was not enough; cake was more of a pinkish tan. I would not change anything else. The frosting makes it so special with excellent strawberry flavor. Thank you for a great problem-solving recipe.

  11. Rhonda on June 4, 2018 at 8:00 pm

    I just made this cake and it was AMAZING! I was trying to find a cake to bake for my granddaughters birthday since she loves strawberries so much. This is perfect. I could not find the freeze dried strawberries, so I just made the frosting recipe without them and we loved it!

  12. Lisa on June 7, 2018 at 9:40 pm

    I made this cake & frosting this past week for my daughter’s birthday. Both were absolutely AMAZING! I had leftover strawberry puree so I put it in between each cake layer and then topped the puree with frosting. I put the strawberry frosting in between all the cake layers then frosted the entire cake with cream cheese frosting then decorated the cake with strawberries. It was probably the prettiest cake I’ve ever made. I received several compliments about both the cake and the frosting. Thank you so much for sharing!!

    • Sally on June 8, 2018 at 12:43 pm

      I hope she had a fabulous birthday! I’m glad the cake was a hit!

  13. Erika on June 10, 2018 at 9:11 pm

    I’m eating a slice right now and it’s delicious! I made it with gluten free flour, so I didn’t do the DIY cake flour because there’s such low protein in it already. It took longer to bake but still tastes great. I would lessen the amount of icing next time, just because it’s extra sweet. Which is saying a lot coming from me, because I love icing.
    My puree made more than I needed, though. Do you think I could freeze it until I make this again (it’s been shortlisted for a family party next month lol)

  14. Nicole on June 13, 2018 at 12:52 pm

    I was finally able to make this beauty last week! The cake was really moist and delicious! The only problem I had was it did not have much strawberry flavor. I really think it’s because my strawberries were not very sweet. Even though the cake did not have much strawberry flavor, it was still delicious. I cut the frosting recipe in half and only used 1 cup of powdered sugar and it was so yummy. I’m not much of a frosting person so the quantity produced was plenty for a 13×9 cake. Thanks for another yummy cake recipe Sally!!

  15. Kelli Horst on June 15, 2018 at 8:46 pm

    My son requested strawberry cake for his 15th birthday and I wanted a from-scratch, fresh-strawberries-only recipe. This turned out heavenly! I made too much puree, so I used the balance in the frosting instead of dried berries. The consistency was a bit ‘goopy,’ but the flavor was amazing! I am going to make a vanilla version next. Love, love, love this recipe! Happy teenage boys, too!

  16. LabRat on June 19, 2018 at 12:21 am

    I made this cake for my mother’s birthday and everyone loved it. Many people were saying it was one of the best cakes they ever had. Thanks again for another awesome recipe.

Questions

  1. Lisa on June 11, 2018 at 2:33 pm

    I was hoping to make this cake for my daughter’s first birthday. I was thinking about doing a lemon cream cheese filling in the middle instead to try and do more of a strawberry lemon cake. Do you think these will go ok together? By the way, I not only love your recipes but for being so willing to share the joys and trials of being a mom!

    • Sally on June 12, 2018 at 12:29 pm

      Yes! Lemon and strawberry pair wonderfully together! I hope she has a great first birthday! 🙂

  2. Lynn on June 13, 2018 at 3:04 pm

    Hi Sally, my dad always ate neopolitan ice cream when I was growing up and with Father’s day coming up I’m wondering if you think this would work. Could I use half super moist chocolate cupcake batter and half simply perfect vanilla cupcake batter in one cupcake paper (for a chocolate and vanilla cupcake) and then top with the strawberry cream cheese frosting or strawberry buttercream? Thank you. Love all your recipes.

    • Sally on June 14, 2018 at 11:04 am

      Hi Lynn! This sounds like an AWESOME cake. I think your idea for the chocolate/vanilla cupcake is great. You can use either this strawberry cream cheese frosting or my strawberry buttercream. I think the strawberry buttercream would pair nicely with the chocolate/vanilla. 🙂 Let me know how they turn out! I might have to try them myself.

  3. megan on June 13, 2018 at 4:31 pm

    Hello Sally! I am looking for a cherry cake recipe and you are my go to because of how amazing your treats are. do you have one you recommend or could i do something similar with cherries that you did with strawberries?
    thank you!

    • Sally on June 14, 2018 at 11:02 am

      Hi Megan! Thanks! I haven’t personally tried this strawberry cake using cherries for the strawberries, but it’s definitely worth a try. I can’t see why it would be a problem. Let me know how it goes.

  4. Stacey on June 14, 2018 at 1:44 pm

    Assume the cake layers can be frozen if made in advance? (wrapped tightly in saran wrap and inserted into freezer bags)

    Also…does the batter come out OK if doubled, or should I make the single recipe twice? (I need two cakes a little more than a week apart.)

    This is the BEST cake, thank you so much for the recipe. I love making it with local Hood strawberries (Oregon), which are in season now. 🙂

    • Sally on June 15, 2018 at 12:18 pm

      Yes, you can freeze the individual layers, just thaw before frosting and assembling! If you double the recipe make sure your mixer is large enough and that you don’t over-mix. Enjoy!

  5. Renee on June 14, 2018 at 1:58 pm

    Can I use carton egg whites for this?

    • Sally on June 15, 2018 at 12:20 pm

      As long as they are just egg whites (and not egg beaters, etc.). Enjoy!

  6. Michelle G. on June 14, 2018 at 6:07 pm

    My (almost) 4 year old requested a strawberry cake for his birthday, so I’ll be making this! I just have one question – do you think I could use 1/4 cup heavy whipping cream and a 1/4 cup 2% milk instead of the whole milk? I have both of those and would love to just use them up instead of buying/opening another carton of milk since we’re not big milk drinkers.

    Thanks for all of your awesome recipes! 🙂

    • Sally on June 15, 2018 at 12:35 pm

      Yes, that should be find. I hope he has a great birthday!

      • Michelle G. on June 18, 2018 at 5:57 pm

        I actually ended up using a whole milk, we found a pint of it at the store. 🙂 He had a great birthday, thank you!

        The cake turned out wonderfully! It tasted so good! I only have 8″ pans, so I did two of those and 4 cupcakes. I frosted the cake with your fudge frosting from your pinata cake. The cake was kind of dense, but I think that’s because I kept it in the fridge since we live in Alabama and I didn’t want the frosting to melt off. The cupcakes were really light and fluffy when I had one once it had cooled off, so I’m pretty sure the fridge was the culprit there.

        Thanks for such a delicious and easy to follow recipe!



  7. Clay on June 15, 2018 at 6:30 pm

    Could you half this (or use your vanilla cupcake recipe) to make a small cake? I have 4″ x 2″ round cake pans and wanted to make a small cake for my daughter!

    • Sally on June 16, 2018 at 4:18 pm

      Hi Clay! Halving the recipe should work just fine. Fill the pans only halfway and if you have leftover batter, you can bake a couple cupcakes.

  8. Jonathan Estrada on June 21, 2018 at 2:47 am

    Sally, can the cake recipe be easily halved? I’m thinking of making only half of it.

    • Sally on June 21, 2018 at 6:21 am

      My homemade vanilla cupcakes is essentially the recipe halved, so you can use that batter can definitely be flavored with half of the reduced strawberry puree.

      • Jonathan Estrada on June 21, 2018 at 1:35 pm

        Thanks, Sally! So when I add the strawberry puree, I do not need to adjust the measurement of any of the rest of the ingredients?



  9. Saman on June 21, 2018 at 12:00 pm

    Hi Sally! My niece wants a strawberry cake for her birthday party, this is perfect! There will be about 30 people, any recommendations for how to make this serve that many?

    • Sally on June 25, 2018 at 4:20 pm

      You can always double the recipe and make two cakes! It will be enough 🙂

  10. Dawn Bowers on June 27, 2018 at 10:54 pm

    The cake batter is finally finished cooking. So it spilled over the top of the pan, then collapsed. I did open the oven door, so that may be the reason that happened. I measured everything correctly, using the spoon method. The only thing I can think of is that I used organic sugar. It never really creamed. It was still very grainy. The cake is very dense and brown. I will try this again using regular sugar and see if that fixes the issue. Oh yes, I will also use 9 inch pans.

    • Karisse on July 3, 2018 at 12:08 pm

      Making sure every is at room temperature and well blended may help the grainy-ness as well. Whether is not the sugar is organic shouldn’t matter, but maybe it’s too course.

  11. Kristen on July 3, 2018 at 10:46 am

    Hey Sally, if I want to make a cake that feeds 30 adults, would you double or triple the recipe? And if so, would you make separate batches or would you make one large batch?
    Also – do you think this would work well as a sheet cake (not a 9×13 pan but a baking sheet)?

    • Sally on July 5, 2018 at 11:17 am

      Hi Kristen!
      1) For 30 adults, assuming everyone has a small slice, I would make 3 cakes. You’ll have best results from making separate batches as opposed to doubling/tripling.
      2) This cake should be fine as a sheet cake baked in a jelly roll pan. I’m unsure of the exact bake time.

  12. Elizabeth on July 4, 2018 at 1:30 pm

    I am wondering if this recipe would work with other berries? Example: blueberries, cherries or raspberries. Using the same amount of puree and sugar and such. Or would that working out depend on the water and sugar content of the berry to start with? Thanks!

    • Sally on July 5, 2018 at 10:56 am

      Hi Elizabeth! I’ve had readers try this puree + reduce method with other berries and even mango. All reporting back with success when following the recipe exactly, no changes other than the type of fruit. Let me know what you try!

  13. Susmita Relan on July 5, 2018 at 11:08 am

    Hi Sally…Running out of time. Need to bake it for my daughter’s birthday tomorrow as she suddenly changed her choices. Can this cake be baked without reducing the strawberry purée? What adjustments do I need to make in the other wet ingredients? Would be really great if it can be responded on an urgent basis. Many thanks!!!

    • Sally on July 5, 2018 at 12:33 pm

      I don’t suggest skipping the step to reduce the strawberries. You get the most flavor without too much extra liquid (which can ruin the texture of the cake) by reducing them. Enjoy!

  14. Brian on July 5, 2018 at 11:34 pm

    My only problem was my cake was a grey mauve color and a bit dense. I had everything at room temp but I might have put my purée in warm. Any ideas? Taste was great

    • Sally on July 6, 2018 at 10:17 am

      Hi Brian! A drop of red or pink food coloring helps brighten up the color for next time. If the purée was on the warm side, it could have melted the butter before entering the oven, which would produce a denser crumb. Glad you enjoyed the flavor!

  15. Sarah Keywood on July 7, 2018 at 6:14 am

    Hi Sally, how would you recommend making this cake dairy free? I am hoping to make it into a ladybird party cake (fondant over buttercream is delish!), but my 3 year old has a cow milk protein allergy.

    • Sally on July 9, 2018 at 9:43 am

      Hi Sarah! I haven’t tried the cake this way so this is only a guess, but I would replace the butter with vegan butter sticks– I hear Earth Balance is a wonderful brand. Non-dairy milk for milk and a plain non-dairy yogurt for the sour cream are fine choices. For the frosting, how about searching for a dairy-free buttercream. Then you can add some of the freeze-dried strawberry powder.

  16. Nicole on July 7, 2018 at 5:32 pm

    Thickness of strawberry: making purée now, how thick should it be? As of now it is similar to baby food

    • Sally on July 9, 2018 at 1:05 pm

      Baby food sounds about right! Is the total volume about a half cup?

  17. Aquaguard RO on July 13, 2018 at 1:59 am

    Also what if I don’t have access to sour cream. Please help Sally or anyone else who might know! Thank you……..

    • Sally on July 13, 2018 at 5:27 am

      Plain yogurt is a great sub for the sour cream.

  18. Vanessa on July 13, 2018 at 2:08 pm

    Would it be possible to add fresh strawberries in between the cake layers?

    • Sally on July 16, 2018 at 10:48 am

      Hi Vanessa! You definitely can. Would be so good with some fresh berries hiding inside.

  19. Ursula on July 15, 2018 at 10:06 pm

    Hi! Can I use the whole egg instead just the white?? And in that case, how many eggs it would be?? THanks!!

    • Sally on July 16, 2018 at 10:14 am

      Hi Ursula! The key to the cake’s fluffy texture is using only egg whites, not the yolks. I don’t recommend using whole eggs.

  20. Hanim on July 17, 2018 at 4:21 am

    Hi
    I am in australia and I have the option of 2 cake flours, a plain cake/biscuit(cookie)/pastry flour or a self rising Sponge Cake & Steamed Bun. The only difference is the self raising has rising additives. Which one should I use? I am thinking the plain because you mention rising agents in the recipe.
    Thanks 🙂

    • Sally on July 17, 2018 at 9:51 am

      Hi Hanim! I’m unfamiliar with the flours you mention, but if they’re anything like the flours available to me in the US, I would use the plain cake/pastry flour.

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