This homemade strawberry cake is moist, soft, and packed with real strawberry flavor — no artificial coloring or boxed mixes needed. It’s made with fresh strawberries (or frozen if needed) and a silky strawberry buttercream frosting. This cake is perfect for birthdays, spring or summer gatherings, or just a sweet treat with seasonal fruit.
Whether you’re an experienced baker or just starting out, this recipe is straightforward and will impress everyone.
Ingredients:
For the strawberry reduction:
- 450g (1 lb) fresh strawberries, hulled and chopped
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For the cake:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup (120g) sour cream or plain yogurt
- ½ cup (120ml) milk
- ¾ cup (180ml) strawberry reduction (from above)
For the frosting:
- 1 cup (230g) unsalted butter, room temperature
- 3 cups (360g) powdered sugar
- ¼ cup (60ml) strawberry reduction
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Make the Strawberry Reduction:
- Place chopped strawberries, sugar, and lemon juice in a saucepan.
- Simmer on medium heat, stirring occasionally, for 15–20 minutes until thick and reduced.
- Let it cool completely. You’ll use it in both the cake and the frosting.
2. Preheat oven to 175°C (350°F).
Grease and flour two 8-inch (20 cm) round cake pans, or line with parchment paper.
3. Make the Cake:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Mix in sour cream and strawberry reduction.
- Add dry ingredients in batches, alternating with milk. Mix just until combined.
4. Bake:
- Divide batter evenly between the pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to a rack to cool completely.
5. Make the Frosting:
- Beat butter until creamy, then slowly add powdered sugar.
- Add strawberry reduction, vanilla, and salt. Beat until smooth and fluffy.
6. Assemble:
- Level cake layers if needed.
- Spread frosting between layers and over the top and sides.
- Decorate with fresh strawberries if desired.
Tips:
- Use ripe strawberries for the best flavor.
- Make ahead: Strawberry reduction can be made 2 days in advance and kept in the fridge.
- You can make cupcakes with this batter (bake for 18–22 minutes).
- For a pinker color, you can add a drop of natural beet juice or strawberry powder.
Storage:
- Store cake in the fridge for up to 4 days. Bring to room temperature before serving.
- Freeze unfrosted layers for up to 2 months, wrapped tightly.