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 or plain yogurt, 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 14-15 cupcakes, follow my strawberry cupcakes recipe, which is adapted from this strawberry cake.
  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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587 Comments

Comments

  1. Gideon on August 29, 2018 at 6:35 pm

    Aloha!! Do you think this would be stable enough as a layer cake?

  2. Claudia Butler on September 5, 2018 at 7:11 pm

    Update: The recipe doubled beautifully. It filled two 6″ and two 10″ pans perfectly. My new daughter-in-law to be wanted a strawberry wedding cake and I didn’t want to use artificial ingredients. I used strawberry Swiss meringue buttercream (freeze-dried strawberries) and homemade strawberry jam between the layers of the tiers. Everyone raved about the cake. I can’t thank you enough for your lovely recipe. I closed my cake shop 8 years ago and came out of retirement to make the wedding cake for my son. I had never had a scratch strawberry cake that I liked before this one. Hope you can open the images.
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    /Users/claudia/Desktop/IMG_9052.jpg

    • Sally on September 6, 2018 at 12:50 pm

      I’m so excited to hear that this was your son’s wedding cake! I’d love to see it if you would like to email the pictures to me at [email protected] 🙂

      • Claudia Butler on September 6, 2018 at 1:55 pm

        I sent you two pictures. Thanks, again!



  3. Stephanie Gelman on September 6, 2018 at 1:16 am

    I’m making the strawberry cake in two days. I’ve reduced my strawberries, but had to use Driscols, which is a massive grown berry designed for color and ease of shipping, not, I repeat, not for flavor. They are not sweet at all. Hardly taste like strawberries at this point. Is this ok, or should I sweeten the berries before I put it in the cake. I’m only going to have one chance to make it so I can’t afford a big snafu.

    Your help is greatly appreciated.

    • Genevieve Rich on September 12, 2018 at 11:42 am

      I had the same issue a
      With fresh berries. I switched to unsweetened frozen berries and lowered the vanilla extract to 1 tsp and added 1tsp of strawberry extract. Superb flavor. No longer tastes like vanilla cake.

  4. A on September 6, 2018 at 8:16 pm

    Can you use frozen strawberries for the cake purée?

    • Genevieve Rich on September 12, 2018 at 11:43 am

      Yes ma’am you can I found they have better flavor.

    • Mary Ann on September 12, 2018 at 11:05 pm

      I have used frozen strawberries for the puree to make the cake and frosting. It works!

  5. Jessie Penkoff on September 6, 2018 at 10:04 pm

    Hey there! My boyfriend is lactose intolerant. Would it be possible to use almond milk instead of whole milk, and dairy free yogurt and cream cheese or would that completely mess up the consistency of the cake and frosting? Making this for his birthday next Saturday!

  6. Jacob on September 7, 2018 at 12:44 pm

    My daughter always asks for a strawberry cake for her birthday, and this was the third recipe I’ve tried. BY FAR the best!

  7. Courtney on September 7, 2018 at 6:20 pm

    Hi Sally, I’m making this for my nephew’s first birthday. Just wondering if I can use frozen strawberries to make the reduced puree? Thank you 🙂

  8. Jill on September 7, 2018 at 8:54 pm

    This looks wonderful. My father asked for a strawberry cake for his birthday and I’d love to try this, but I live at 6k feet and new cake recipes always make me nervous! I know there are no guarantees, but are there any high altitude tips you’d recommend for this recipe? Thanks either way.

  9. CAITLYN MCKENZIE on September 7, 2018 at 11:48 pm

    Mine sunk in the middle, but I am baking at altitude (approx 7,000ft). I know I should have changed something, but wasn’t sure what. Ideas?

  10. Kaye on September 8, 2018 at 2:08 pm

    This looks amazing. I would like to try to make this for my dsughter’s 1st birthday cake with Swiss buttercream frosting. I’m excited to try!

    I don’t have fresh strawberries available. Is it ok if I use frozen strawberries to make the strawberry purée?

  11. Stevie Pol on September 10, 2018 at 1:01 am

    Hey! I am about to make this cake but first wanted to know, how long will it stay fresh for? It’s not going to be needed until Thursday but I thought I’d make the cakes ahead of time and decorate the day before. Would it be OK with the fresh strawberries in it until then?
    Thanks X

  12. Anne Samuels on September 10, 2018 at 9:38 pm

    Sounds good. I usually beat the egg whites then fold into the bstter. You said just beat them in. Just wanted to make sure I do not have to beat them separate first. Thank you. Will be making in a couple of days.

    • Julie on September 14, 2018 at 8:30 pm

      You do not have to beat them first. The method you referenced is typically used in chiffon style cakes where you would have separated the eggs, beat in the yolks, and folded in the beaten whites at the end. This cake is not like that. You’re fine to just pour the unbeaten whites into the batter. It’s similar to other white cake recipes I have used in the past, and produced a delicious cake with this recipe as well!

  13. Clay on September 13, 2018 at 1:58 pm

    Help!! I’ve made this recipe twice and while the second time was much better, it was still dry! I want to love this so much – I love a homemade strawberry cake. What could I be doing wrong? There were a few things on the 2nd try that were slight “deviations” from the recipe:
    1. I used pastry flour instead of cake flour (went to two stores and couldn’t find cake flour!!)
    2. When reducing the strawberries, it took an hour to reduce to thickness in the picture. But at 30 mins, it was still very watery and not at all like the picture.
    3. Used plain greek yogurt instead of sour cream

    Could any of those be the culprit? What am I doing wrong?!

  14. Yokasta on September 17, 2018 at 8:06 am

    Hello Sally, I am writing from Spain. I discovered you in urge and I can not be more grateful for your creations. This cake is wonderful yesterday I made it and everyone at home is in love with it, they say it is delicious and delicate. My 4 year old daughter has been asking me for a strawberry cake for a long time and I have finally been able to make her a very delicious one.

  15. maryam on September 18, 2018 at 9:05 am

    FINALLY a strawberry cake from scratch that’s delicious and has real strawberries in it. i made it and it was GREAAAAT!!!!!!!! EVERYONE was super impressed with it and it looked good too. double bonus. the reduced strawberry puree was a stroke of genius, just what the strawberry cake needed. sally you are the greatest baker in the world. iv only tried a few recipes so far as i just discovered your website and YouTube channel but they have come out super Delicious and yummy. i cant wait to make more. your recipes are detailed and super easy to follow.
    Thank you thank you thank you.

  16. Jennifer on September 18, 2018 at 2:11 pm

    Hi Sally,
    I have made this strawberry cake before with tremendous success and absolutely love it. Do you think reducing and using raspberries would work the same way? My 4 year old daughter is a raspberry fiend!
    Thank you!
    Jennifer

    • Sally on September 18, 2018 at 2:18 pm

      Hi Jennifer! Some readers have used raspberries and other fruits instead of strawberries with a lot of luck. Let me know if you try it too!

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.

  17. Karla on July 30, 2018 at 5:51 pm

    Followed directions exactly and the cake was nice and fluffy and moist, but it had no discernible strawberry flavor even though my purée was thick and flavorful. The color was more of a gray/mauve even after using a dab of red gel color as suggested. The frosting made up for the lack of strawberry flavor in the cake. I only wish it had turned a pretty pink like the photo instead of the hot pink/reddish hue I got.

    • Blair on August 17, 2018 at 10:54 pm

      I used the rest of my strawberry purée in the frosting and it turned out tangy and made more strawberry flavor it was great and I loved it, thanks so much Sally. By the way, I am twelve and use your recipes all the time.

  18. Mary Ann on August 6, 2018 at 12:40 pm

    This was a hit! Thanks for the recipe.

  19. Jen on August 9, 2018 at 12:29 am

    After eyeing this recipe for a little while I finally made it and it was so good! The cake has a great texture with subtle strawberry flavor that goes really well with the stronger flavored frosting which is so incredibly good. I shared some with a neighbor friend who called it “DEVINE!!”. Thanks for all your experimenting and amazing recipes.

  20. Katie on August 11, 2018 at 9:08 pm

    I made this cake and loved it so much that I decided to try the entire thing, cake and frosting, with blueberries instead since those are in season now. It was amazing, albeit a crazy color for a cake! Also I just wanted to add, I think you’re a genius. Whenever I’m thinking of a new dessert I’d like to try, I check your site first to see if you’ve done it!

  21. (Another) Sally on August 20, 2018 at 11:54 am

    My toddler wanted a strawberry cake for his birthday, and even though I’m not too great at baking I took a stab at this recipe. It was easy to follow – and even in my novice hands, it turned out amazing. I managed to forget to get whole milk so I subbed in soy milk, which seemed to work just fine. I made 2 6″ cakes and I had plenty of extra batter that I used to make mini-cupcakes. It was all devoured pretty much immediately. This is a wonderful recipe – I’ll be making it again and again! Thank you Sally!

    • Sally on August 20, 2018 at 1:29 pm

      I’m so glad you gave this recipe a try, Sally! I hope he had a great birthday celebration! 🙂

  22. leslie in woodstock on August 20, 2018 at 7:18 pm

    Thank you for this strawberry cake recipe-Delicious. It was just a tad heavy because I used all-purpose flour. My great-nephew requested strawberry cake for his 6th bd party. With such happy facial and hand expressions one of his friends described the cake this way, “like biting into a real strawberry and then a strawberry on top of that.”
    Sally, I had a conversation with you in my kitchen though you didn’t hear it. I really “tossed” with your instruction to add the puree at the very end. I wanted the puree to blend well, thought the batter would be “tough” stirring the thick puree in last, and being the traditionalist that I am, I tossed it in and gave it a good blend before adding the dry, alternating with the milk, ending with flour. Obviously, it turned out great and I will definitely make this again. Thank you! 😀

    • Sally on August 21, 2018 at 12:30 pm

      I love this quote from his friend! So cute!!

  23. Faithful Reader on August 27, 2018 at 6:42 pm

    Hi Sally,
    I made this cake on Saturday. I apologize; usually I make recipes exactly according to instructions, but I deviated a little on this strawberry cake. I blitzed the whole 1.2 ounce bag of freeze dried strawberries . . . and not knowing what to do with the leftover, I strained out the big bits, and added the powder to my flour mixture. I also combined the 1/2 cup of milk into my strawberry puree mixture (it was super, super thick), and added about three drops of red food coloring to the milk mixture to make it bright pink. I also used European-style butter instead of American butter (ran out – long story). I had to add 3 minutes to my baking time (checked at 24 minutes, and it was still raw in the middle) for two 9″ rounds. For the frosting, I added the remaining heaping tablespoon of my strawberry puree (just seemed like the sensible thing to do), to the cream cheese mixture, and did not use any milk to thin out the frosting. The cake turned out amazingly strawberry-licious! It was a little dense (no fault of the recipe). I attribute this to the European-style butter, my creaming technique (most likely lacking) and perhaps the extra strawberry powder. The frosting seemed to be just a tad short . . . but was actually the perfect amount and as others have commented – just delicious. I also want to note that I chose this recipe over Stella Parks strawberry cake (a little too time-consuming), and that I am glad I did. Thank you for another winning recipe, Sally!!!!

  24. Jacob on September 7, 2018 at 12:44 pm

    My daughter always asks for a strawberry cake for her birthday, and this was the third recipe I’ve tried. BY FAR the best!

  25. Yokasta on September 17, 2018 at 8:06 am

    Hello Sally, I am writing from Spain. I discovered you in urge and I can not be more grateful for your creations. This cake is wonderful yesterday I made it and everyone at home is in love with it, they say it is delicious and delicate. My 4 year old daughter has been asking me for a strawberry cake for a long time and I have finally been able to make her a very delicious one.

  26. maryam on September 18, 2018 at 9:05 am

    FINALLY a strawberry cake from scratch that’s delicious and has real strawberries in it. i made it and it was GREAAAAT!!!!!!!! EVERYONE was super impressed with it and it looked good too. double bonus. the reduced strawberry puree was a stroke of genius, just what the strawberry cake needed. sally you are the greatest baker in the world. iv only tried a few recipes so far as i just discovered your website and YouTube channel but they have come out super Delicious and yummy. i cant wait to make more. your recipes are detailed and super easy to follow.
    Thank you thank you thank you.

Questions

  1. Sandra on August 5, 2018 at 6:32 pm

    Can I sub coconut sugar in the cake instead of regular white sugar?

    • Sally on August 6, 2018 at 9:23 am

      Hi Sandra! You can, but the taste and texture of the cake will change. Let me know how you like it!

  2. Savannah on August 6, 2018 at 11:09 pm

    hello 🙂 I have a question: is it required for the sour cream, eggs, and milk all to be at room temperature? i dont think I will have enough time let them warm up since I have to wake up very early tomorrow to go to an event and i have to make a cake before then. I ran out of time to make the batter today, so could you tell me if it’s completely necessary for those ingredients to be at room temperature? I know the butter does; im familiar with how it needs to be softened up before mixing. Thank you!!!!

    • Sally on August 7, 2018 at 9:21 am

      It’s best if they are room temperature, but it won’t ruin the cake if they are on the cooler side.

  3. Deborah on August 9, 2018 at 8:08 pm

    Hello,
    I had submitted a question awhile ago which you had answered. I’m trying to find it and it now where to be found. Why would my question and your answer be removed?

    • Sally on August 13, 2018 at 11:46 am

      Hi Deborah! I see your question from May 21st 2018. If you click back to previous comments, you will find it. I’ll copy/paste it here so you don’t miss it this time:

      Q How can I make this taste like strawberry shortcake? If I use some of the frosting in the filling and then use whip cream on the outside do you think that would give it the strawberry shortcake flavor? Or is there something else I can do?

      A Hi Deborah! I recommend filling the cake with the strawberry cream cheese frosting (reducing the amount down, of course) and frosting the whole cake with fresh whipped cream.

      • Deborah on August 16, 2018 at 9:31 am

        Thank you. I couldn’t find it



  4. Nereida on August 10, 2018 at 11:24 am

    Hi, my son is wanting strawberry cupcakes and chocolate icing for his birthday. Would this cupcake recipe go well with chocolate icing?

  5. Anum on August 12, 2018 at 4:32 am

    Hey i didnt used sour cream in the recipe and the cake is very dark in color due to puree is it okay :/

  6. Pinky on August 15, 2018 at 1:44 am

    Hello! Please could you suggest a substitute for sour cream?

    • Sally on August 15, 2018 at 9:55 am

      Plain yogurt works well!

      • Pinky on August 18, 2018 at 7:14 am

        Thank you!!



  7. Charlotte Holwell on August 15, 2018 at 8:57 am

    Dear Sally, I found a made your Strawberry cake for a friend at dance classes. What an amazing idea to reduce strawberry puree and use the freeze dried strawberries. The flavour was great and the texture light. I made a 9×13 cake.
    Q1. the cake came out rather brown from cooking- I use a fan oven, should I try a lower temperature?.
    Q2. The batter was ‘thin’ rather than ‘thickish’. I measured carefully, where do you think I went astray.
    Q3. the colour wasn’t as good as your pictures, I didn’t use food colouring, would that make all the difference?
    Definatly one to try again though.

  8. Lori Simon on August 15, 2018 at 1:05 pm

    Can you reduce the strawberries in the microwave?

  9. Nikki on August 19, 2018 at 12:49 pm

    Can I make this in a bundt pan? I have someone that doesn’t want frosting between the layers (WHO IS THIS PERSON, REALLY?) So instead of layer cake I want to make it in a bundt pan.

  10. Michelle on August 20, 2018 at 12:15 pm

    The party I was making this for has been delayed a week, but the strawberries are reducing on my stove as we speak. I found out about the delay too late! Can I freeze the reduced strawberries or keep them in the fridge for a week?

  11. Claudia on August 26, 2018 at 3:23 pm

    Can I increase ingredients by one third and bake in two ten inch pans?

    • Sally on August 27, 2018 at 11:00 am

      Hi Claudia! I haven’t tried it, so I’m unsure. Let me know if you test anything!

      • Claudia on August 28, 2018 at 5:20 pm

        I will let you know, Sally. I’m making a small wedding cake for my son and I want the strawberry tier to be in a 10 inch pan. It might be easier to double it and just make extra layers or cupcakes.



  12. Catherine on August 27, 2018 at 9:45 pm

    I will be baking for a friend’s mom who was advised by her physician to lessen her sugar intake. Her birthday is up soon and we would like to surprise her with a really good strawberry cake. I like that you incorporate real and freash ingredients to your recipe. Is it possible to replace the sugar with a sugar substitute like Swerve? Thanks.

  13. Gideon on August 29, 2018 at 6:35 pm

    Aloha!! Do you think this would be stable enough as a layer cake?

  14. Stephanie Gelman on September 6, 2018 at 1:16 am

    I’m making the strawberry cake in two days. I’ve reduced my strawberries, but had to use Driscols, which is a massive grown berry designed for color and ease of shipping, not, I repeat, not for flavor. They are not sweet at all. Hardly taste like strawberries at this point. Is this ok, or should I sweeten the berries before I put it in the cake. I’m only going to have one chance to make it so I can’t afford a big snafu.

    Your help is greatly appreciated.

    • Genevieve Rich on September 12, 2018 at 11:42 am

      I had the same issue a
      With fresh berries. I switched to unsweetened frozen berries and lowered the vanilla extract to 1 tsp and added 1tsp of strawberry extract. Superb flavor. No longer tastes like vanilla cake.

  15. Jessie Penkoff on September 6, 2018 at 10:04 pm

    Hey there! My boyfriend is lactose intolerant. Would it be possible to use almond milk instead of whole milk, and dairy free yogurt and cream cheese or would that completely mess up the consistency of the cake and frosting? Making this for his birthday next Saturday!

  16. Courtney on September 7, 2018 at 6:20 pm

    Hi Sally, I’m making this for my nephew’s first birthday. Just wondering if I can use frozen strawberries to make the reduced puree? Thank you 🙂

  17. Jill on September 7, 2018 at 8:54 pm

    This looks wonderful. My father asked for a strawberry cake for his birthday and I’d love to try this, but I live at 6k feet and new cake recipes always make me nervous! I know there are no guarantees, but are there any high altitude tips you’d recommend for this recipe? Thanks either way.

  18. CAITLYN MCKENZIE on September 7, 2018 at 11:48 pm

    Mine sunk in the middle, but I am baking at altitude (approx 7,000ft). I know I should have changed something, but wasn’t sure what. Ideas?

  19. Kaye on September 8, 2018 at 2:08 pm

    This looks amazing. I would like to try to make this for my dsughter’s 1st birthday cake with Swiss buttercream frosting. I’m excited to try!

    I don’t have fresh strawberries available. Is it ok if I use frozen strawberries to make the strawberry purée?

  20. Stevie Pol on September 10, 2018 at 1:01 am

    Hey! I am about to make this cake but first wanted to know, how long will it stay fresh for? It’s not going to be needed until Thursday but I thought I’d make the cakes ahead of time and decorate the day before. Would it be OK with the fresh strawberries in it until then?
    Thanks X

  21. Anne Samuels on September 10, 2018 at 9:38 pm

    Sounds good. I usually beat the egg whites then fold into the bstter. You said just beat them in. Just wanted to make sure I do not have to beat them separate first. Thank you. Will be making in a couple of days.

    • Julie on September 14, 2018 at 8:30 pm

      You do not have to beat them first. The method you referenced is typically used in chiffon style cakes where you would have separated the eggs, beat in the yolks, and folded in the beaten whites at the end. This cake is not like that. You’re fine to just pour the unbeaten whites into the batter. It’s similar to other white cake recipes I have used in the past, and produced a delicious cake with this recipe as well!

  22. Jennifer on September 18, 2018 at 2:11 pm

    Hi Sally,
    I have made this strawberry cake before with tremendous success and absolutely love it. Do you think reducing and using raspberries would work the same way? My 4 year old daughter is a raspberry fiend!
    Thank you!
    Jennifer

    • Sally on September 18, 2018 at 2:18 pm

      Hi Jennifer! Some readers have used raspberries and other fruits instead of strawberries with a lot of luck. Let me know if you try it too!

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