Strawberry Cake with Strawberry Frosting

Say goodbye to strawberry cakes that taste artificial! This Strawberry Cake with Strawberry Frosting is made with real, fresh strawberries, giving every bite natural sweetness and juicy flavor. Moist, soft, and bakery-style, it’s perfect for birthdays, gatherings, or any sweet craving. With creamy strawberry frosting and tender pink layers, this cake is as beautiful as it is delicious and totally doable at home!

Why This Strawberry Cake with Strawberry Frosting Is Different

• Soft, Moist, Bakery-Style Texture – Thanks to a perfect balance of butter, sour cream, and fresh strawberry puree, each bite melts in your mouth.
• Packed with Real Strawberries – Both finely chopped berries and smooth strawberry puree give authentic fruity flavor without any artificial taste.
• Easy Step-by-Step Instructions – Even if you’re baking at home for the first time, this recipe walks you through every step.
• Perfect for Any Occasion – Birthdays, brunches, baby showers, or a special treat, this cake impresses every time.
• Freezer-Friendly – Bake ahead and enjoy later; the flavor and texture stay amazing even after storing.

What Makes This Strawberry Cake So Moist?

The secret to a perfectly moist Strawberry Cake with Strawberry Frosting isn’t just in the strawberries, it’s a combination of smart baking techniques and carefully chosen ingredients.

• Sour Cream Magic: Adding sour cream to the batter keeps the crumb tender and prevents dryness, giving the cake a soft, melt-in-your-mouth texture.
• Butter and Sugar Aeration: Creaming the butter and sugar properly incorporates air into the batter, which makes the cake light yet rich.
• Eggs for Structure: Eggs provide the right structure, holding moisture while keeping the layers soft.
• Fresh Strawberry Puree: Blending real strawberries into the batter adds natural juice and flavor, infusing the cake with extra moisture.
• Gentle Folding: Folding in the strawberries and dry ingredients carefully prevents overmixing, so gluten doesn’t overdevelop and make the cake tough.

Together, these steps create a soft, tender, and flavorful cake that stays moist for days, the kind you’ll slice generously and savor every bite.

Ingredients You Will Need

Dry Ingredients

• 2 ½ cups cake flour – Cake flour has lower protein than all-purpose flour, which means a softer, more tender crumb. It gives the cake that melt-in-your-mouth texture without being dense.
• 2 ½ teaspoons baking powder – This leavening agent helps the cake rise evenly and gives a light, airy structure.
• ½ teaspoon salt – Enhances sweetness and balances flavors, making the strawberries and vanilla pop.

Wet Ingredients

• 1 cup unsalted butter, softened – Adds richness, flavor, and moisture. Creaming it with sugar creates air pockets that make the cake light and fluffy.
• 1 ¾ cups granulated sugar – Sweetens the cake and helps create that golden, slightly crisp top layer.
• 4 large eggs – Provide structure and stability, helping the cake hold together while keeping it tender.
• 2 teaspoons vanilla extract – Enhances all the flavors without overpowering the fresh strawberries.
• ½ cup whole milk + ½ cup sour cream – The milk adds moisture and helps combine ingredients, while the sour cream keeps the crumb soft and rich.
• 1 cup fresh strawberries, finely chopped – Adds bursts of natural strawberry flavor and texture in every bite.
• ½ cup strawberry puree – Intensifies the strawberry taste and adds extra moisture, ensuring a soft, juicy cake.

Frosting Ingredients

• 1 cup unsalted butter, softened – Forms the creamy base of the frosting, giving it a smooth texture and stability.
• 4 cups powdered sugar – Sweetens and thickens the frosting while helping it hold shape.
• ¼ cup strawberry puree – Gives natural strawberry flavor and a soft pink color, no artificial coloring needed.
• 1 teaspoon vanilla extract – Enhances the fruity flavor.
• 2 tablespoons heavy cream or milk – Adjusts consistency, making the frosting easy to spread while keeping it light.
• Pinch of salt – Balances sweetness and prevents frosting from tasting flat.

How to Make Strawberry Cake with Strawberry Frosting (Step-by-Step Guide)

Step 1: Preheat and Prep

First, preheat your oven to 350°F (175°C). This ensures even baking. While the oven warms, grease two 9-inch round cake pans and line them with parchment paper. Trust me, this little step makes removing the cakes easy and keeps the edges perfect.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine cake flour, baking powder, and salt. Whisk them together thoroughly. This ensures the leavening agent is evenly distributed and prevents dense spots in your cake. Set this bowl aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and sugar on high speed for about 3 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial, it incorporates air into the batter, giving your cake that soft, tender crumb.

Step 4: Add Eggs and Vanilla

Add eggs, one at a time, beating well after each addition. Then stir in the vanilla extract. This step builds structure while keeping the batter smooth and creamy.

Step 5: Alternate Dry and Wet Ingredients

In a small bowl, mix milk and sour cream. Now, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Start and end with the dry ingredients. Mix just until combined overmixing can make the cake tough.

Step 6: Fold in the Strawberries

Gently fold in strawberry puree and finely chopped fresh strawberries until evenly distributed. Use a spatula and fold carefully to keep the batter light and airy. This is what gives your cake those bursts of real strawberry flavor in every bite.

Step 7: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly golden while the center stays soft and moist.

Step 8: Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Cooling ensures the cake layers hold their shape when you frost them.

Step 9: Make the Strawberry Frosting

In a large bowl, beat softened butter on high speed for 2 minutes until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Pour in strawberry puree and vanilla, then beat until fully combined.

If the frosting is too thick, add heavy cream or milk one tablespoon at a time until spreadable. If it’s too thin, add more powdered sugar. Finish with a pinch of salt and beat for 2 more minutes to make the frosting light and fluffy.

Step 10: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer over it and frost the entire cake evenly. For a final touch, garnish with fresh strawberry slices if you like.

Slice, serve, and enjoy immediately or store in the fridge for up to 3 days.

Expert Baking Tips for Perfect Strawberry Cake

• Measure flour correctly – Always spoon and level your flour instead of scooping directly from the bag. Too much flour can make your cake dense.
• Don’t overmix – Once you add the flour, fold gently. Overmixing develops gluten and can make the cake tough instead of tender.
• Use room temperature ingredients – Butter, eggs, and sour cream mix more evenly when they’re at room temperature, giving you a smooth, airy batter.
• Choose fresh, ripe strawberries – They provide natural sweetness, juiciness, and vibrant color. Frozen strawberries can work, but drain excess liquid first.
• Chill the frosting slightly before decorating – If the frosting is too soft, chilling it for 5–10 minutes makes spreading easier and prevents sliding.

Common Mistakes That Make Strawberry Cake Dense or Dry

Even small mistakes can affect your cake’s texture. Avoid these pitfalls:

• Using cold butter – This prevents proper aeration during creaming.
• Overbaking – Check 2–3 minutes before the timer; every oven is different.
• Adding too much strawberry puree – Extra liquid can weigh down the batter.
• Skipping the cooling time – Frosting a warm cake melts it and affects the texture.
• Overmixing after flour addition – Gluten development leads to a firmer crumb.

Flavor Variations & Creative Add-Ins

Want to switch it up? Try one of these:

• Strawberry Lemon Cake – Add 1 tsp lemon zest to the batter for a fresh twist.
• Strawberry Cream Cheese Frosting – Swap half the butter for cream cheese for tangy richness.
• White Chocolate Strawberry Cake – Mix in ½ cup white chocolate chips to the batter.
• Layered Strawberry Shortcake Style – Slice the cake horizontally and add extra strawberry slices between layers.
• Gluten-Free Option – Use a 1:1 gluten-free baking flour blend instead of cake flour.

Storage & Freezing Instructions

Keeping your Strawberry Cake with Strawberry Frosting fresh is easy if you follow these simple tips:

• Room Temperature: Store unfrosted or frosted slices in an airtight container at room temperature for up to 3 days. Perfect for short-term serving.
• Refrigeration: Frosted cake can be stored in the fridge for up to 5 days. Keep it covered to prevent it from drying out.
• Freezing: Slice the cake into portions and wrap each individually in plastic wrap. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge or at room temperature for a few hours.
• Reheating: For a fresh-baked taste, microwave slices for 10–15 seconds. The strawberry flavor and soft texture will come back beautifully.

Check Out These Other Strawberry Recipes!

• Strawberry Cake with Strawberry Frosting
• Strawberry Banana Bread 
• Strawberry Honey Bun Cake 
• Strawberry Cream Cheese Muffins
• Strawberry Bread
• Strawberry Crunch Cheesecake Tacos 
• Strawberry Cream Cheese Cookies
• Strawberry Cheesecake Cookies 
• Strawberry Cheesecake Dump Cake
• Strawberry Cream Cheese Pound Cake
• Strawberry Pound Cake
• Strawberry Earthquake Cake

FAQs About This Strawberry Cake

1. Why did my strawberry cake turn out dense?

Overmixing the batter after adding flour or using too much flour can create a dense texture. Always fold gently and measure ingredients carefully.

2. Can I use frozen strawberries?

Yes! Just make sure to thaw and drain excess liquid first so the batter doesn’t become too watery.

3. Can I make this cake ahead of time?

Absolutely! You can bake the layers a day ahead and store them in the fridge. Frost just before serving for the freshest appearance and flavor.

4. How do I intensify the strawberry flavor?

Use ripe, in-season strawberries and include both chopped berries and strawberry puree in the batter. You can also add a teaspoon of strawberry extract to the frosting for extra punch.

5. Why is my frosting runny?

Frosting may be too soft if the butter is too warm or too much liquid was added. Chill it for 5–10 minutes to firm up before spreading.

Final Thoughts

This Strawberry Cake with Strawberry Frosting is everything a homemade cake should be soft, moist, bursting with real strawberry flavor, and topped with creamy, naturally flavored frosting. From the first bite to the last, each slice feels like a bakery-quality dessert you made yourself, and it’s simple enough to bake at home without stress.

Whether you’re celebrating a birthday, hosting a spring gathering, or just craving a sweet treat, this cake will impress everyone. The combination of fresh strawberries, tender crumb, and fluffy frosting makes it a showstopper, and the recipe is tested to ensure consistent results every time.

Don’t forget to garnish with fresh strawberry slices for a beautiful presentation and extra fruity flavor. If you loved this recipe, save it on Pinterest, leave a comment below, and share it with friends because a cake this good deserves to be enjoyed together!