strawberry cake from scratch recipe

Written BySheba G Updated On
strawberry cake from scratch recipe
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The Best strawberry cake from scratch recipe

I’m so excited to share with you all my favorite strawberry cake from scratch recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether it’s a birthday party, a family gathering, or just a Tuesday, this cake is always a hit.

I love that it’s made from scratch, using fresh strawberries and real ingredients, which makes it taste so much better than store-bought cakes. My kids can’t get enough of the sweet and tangy flavor, and my husband loves that it’s not too sweet. I’ve made this cake countless times, and it never fails to impress our guests.

It’s also incredibly easy to make, which is a bonus for busy home cooks like me. One of the best things about this recipe is that it’s adaptable to any occasion – whether you’re celebrating a special event or just need a comforting treat after a long day. The aroma of fresh strawberries baking in the oven is simply intoxicating, and it’s sure to bring a smile to anyone’s face.

I’ve tried many different strawberry cake recipes over the years, but this one remains my absolute favorite. It’s moist, flavorful, and visually stunning – what more could you ask for in a dessert? As an added bonus, this recipe uses wholesome ingredients that are good for you and your family.

So go ahead and indulge in this scrumptious cake – your taste buds (and your family) will thank you! The next time you’re looking for a show-stopping dessert that’s sure to impress your loved ones, look no further than this strawberry cake from scratch recipe.

Strawberry Cake from Scratch

Strawberry Cake from Scratch

4.9 from 1733 votes

Moist and delicious strawberry cake made from scratch, perfect for any occasion. This recipe uses fresh strawberries for a burst of flavor in every bite.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 cup milk
2 cups fresh strawberries, hulled and sliced

For the Strawberry Filling

1 cup fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 tsp lemon juice

For the Strawberry Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup fresh strawberries, pureed
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans, tapping out any excess flour.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Gently fold in the sliced strawberries.
10Divide the batter evenly between the prepared cake pans.
11Smooth the tops with a spatula.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
13The cakes should be golden brown and spring back when lightly touched.
14Allow the cakes to cool in the pans for 10 minutes.
15Then, transfer them to a wire rack to cool completely.
16While the cakes are cooling, prepare the strawberry filling.
17In a small bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
18Mix well and set aside.
19To make the strawberry buttercream frosting, beat the softened butter in a large bowl using an electric mixer on medium speed until creamy, about 2 minutes.
20Gradually add the powdered sugar, mixing well after each addition.
21Add the strawberry puree, vanilla extract, and a pinch of salt.
22Beat on high speed until light and fluffy, about 3-4 minutes.
23Once the cakes are completely cooled, place one layer on a serving plate.
24Spread the strawberry filling evenly over the top.
25Place the second layer on top of the filling.
26Spread the strawberry buttercream frosting over the top and sides of the cake.
27Decorate as desired with fresh strawberries.
28Slice and serve the cake.
29Enjoy your homemade strawberry cake from scratch.

🔧Equipment

9-inch round cake pans
Mixing bowls
Electric mixer
Spatula
Cooling rack
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a more intense strawberry flavor, use strawberry extract in the cake batter. You can also add a layer of strawberry jam between the cake layers for an extra burst of strawberry goodness.

Watch Video Of How Strawberry Cake from Scratch Works

This strawberry cake from scratch recipe is always a good idea for any occasion – whether you’re celebrating a special event or just need a comforting treat after a long day. The storage ideas are simple: let the cake cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing at room temperature for up to three days or freezing for up to two months.

When reheating leftover cake, simply place it in the microwave or oven until warmed through – be sure not to overheat! And as an added bonus, this recipe uses wholesome ingredients that are good for you and your family.

❓ Frequently Asked Questions About Strawberry Cake from Scratch

Q: What type of flour should I use in this recipe?

For the best results, I recommend using unbleached all-purpose flour. This will give your cake the lightest texture and the most delicate crumb.

Q: Can I substitute other types of milk in this recipe?

Yes! You can use any type of milk you prefer – whole milk, 2% milk, or even almond milk if you’re looking for a dairy-free option.

Q: How do I ensure that my cake is evenly baked?

The key is to rotate the pan every 20 minutes to ensure even browning.

Q: Can I add nuts or other mix-ins to this recipe?

Of course! Feel free to add chopped nuts or other mix-ins of your choice to give your cake extra flavor and texture.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to three days or wrap it tightly and freeze for up to two months.

Q: Can I make this cake ahead of time?

Ahead-of-time preparation is one of the best things about this recipe! You can prepare the batter up to 24 hours in advance and refrigerate it until ready to bake.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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