Strawberry cake just hits different. It’s sweet, soft, full of real berry flavor, and somehow always the first dessert to disappear. But not all strawberry cakes are created equal. Some come out dry and crumbly. Others taste like strawberry-flavored candy. And then there’s the kind that looks pretty but falls flat after the first bite. If you’ve ever had one of those letdowns, I get it. That’s exactly why I pulled together everything you need to make a strawberry cake that actually tastes as good as it looks.
This post is loaded with everything from go-to recipes to little tips that make a big difference. Whether you’re after:
- A homemade strawberry cake that uses real ingredients
- A super moist strawberry cake recipe that doesn’t turn out dry
- An easy strawberry cake with frosting that tastes like it came from a bakery
- Or even a simple sheet cake that feeds a whole bunch of people
There’s something here that’ll work. Especially if you’re a strawberry fan.
We’re talking about the best ways to use fresh berries, how to build in flavor without overdoing it, and why skipping the boxed mix is actually way easier than you’d think. I’ll also share a few ideas on how to keep your cake soft, fluffy, and never-ever dry.
And if you care about the look? I’ve got that too. Whether you’re layering it tall, keeping it single and simple, or going mini with a cute 6-inch strawberry cake, you’ll find something you’ll want to bake again. Pinterest is full of ideas, but this post is where you’ll find the good ones. Let’s get into it.
This site includes affiliate links; you can check the disclosure for more details.
Best Ever Strawberry Cake
Strawberry cake is one of those desserts that feels like a treat every time. When you get it right, it’s light, fluffy, and packed with real strawberry flavor. But the best-ever strawberry cake isn’t just about throwing some berries into the batter. It’s about balance. Too much liquid from the berries can make the cake heavy. Not enough, and you lose that signature strawberry taste.
Here’s what makes a great strawberry cake:
- Real strawberries – Fresh or freeze-dried berries give the best flavor. Strawberry extract or gelatin can help boost it, but nothing beats real fruit.
- The right moisture – Adding strawberry puree, sour cream, or even buttermilk can help keep the cake from drying out.
- Good structure – Cakes with too much moisture can turn dense. Using cake flour instead of all-purpose can make a big difference.
- The perfect frosting – Strawberry cake pairs well with a variety of frostings, from classic buttercream to light whipped cream.
A homemade strawberry cake made with real ingredients is worth the effort. If you’re looking for the best strawberry cake, focus on fresh flavors and the right balance of ingredients. The result? A cake that’s moist, soft, and bursting with that perfect strawberry sweetness.
Easy Homemade Strawberry Cake
If you’re new to baking, don’t worry. You don’t have to be a professional to make a great strawberry cake. Some of the best strawberry cake recipes are simple and beginner-friendly.
Here are a few ways to make a delicious homemade strawberry cake without too much fuss:
- Box mix upgrade – Start with a vanilla or white cake mix, then add strawberry puree, extra vanilla, and a little sour cream for added moisture.
- One-bowl method – Look for recipes that require minimal steps, like mixing wet and dry ingredients separately and then combining them.
- Use strawberry jam – Instead of fresh strawberries, strawberry jam can add concentrated flavor without extra moisture.
- Skip fancy layers – A single-layer or sheet cake is much easier than a tiered cake but just as delicious.
Making a strawberry cake from scratch can be simple. Stick to easy techniques, use good ingredients, and you’ll have a cake that tastes like it came from a bakery.
Favorite Frostings
Let’s be honest—frosting can totally make or break a strawberry cake. You want something that adds to the flavor, not something that bulldozes it. Too sweet, and it takes over. Too heavy, and suddenly your light, fruity cake feels like a brick. The goal? Find a frosting that plays nice. Something that works with the cake, not against it.
Here are a few frosting favorites that always seem to hit the mark with strawberry cake:
- Strawberry buttercream – This one’s a classic. It’s made with butter, powdered sugar, and fresh strawberry puree. Sweet, fruity, and just the right amount of rich.
- Cream cheese frosting – If you want something that cuts the sweetness a bit, this is your go-to. It’s creamy with a little tang, and it balances everything out.
- Whipped cream frosting – Light, fluffy, and not overly sweet. Perfect if you want the strawberries to be the real star of the show.
- White chocolate ganache – This one’s fancy but easy. It adds richness without being too much and pairs beautifully with that soft berry flavor.
Honestly, strawberry cake with cream frosting is just a dreamy combo. It’s the kind of pairing that feels right—like strawberries and summer, or cake and birthdays. Whether you go with something thick and swirled or light and whipped, the frosting you choose can take your strawberry cake from good to wow, who made this?
Try a few and see what you love most. There’s no wrong answer here—just tasty ones.
Best Moist Strawberry Cake Recipe
There’s nothing worse than cutting into a strawberry cake that looks amazing, only to find it’s dry and crumbly inside. It’s a total letdown. But don’t worry—the best moist strawberry cake recipe isn’t complicated. You just need the right mix of ingredients and a few easy tricks.
Here’s how to keep your cake soft, tender, and full of that juicy strawberry flavor:
- Use real strawberries – Fresh berries or freeze-dried ones work best. They bring natural flavor without that fake strawberry taste you sometimes get from boxed mixes.
- Add moisture boosters – A little sour cream, yogurt, or buttermilk in the batter goes a long way. They help lock in moisture and give the cake a soft, rich texture.
- Don’t overmix – Once the flour goes in, stir just until it’s blended. Overmixing makes your cake tough instead of light and airy.
- Keep an eye on the bake time – Every oven’s a little different. Start checking your cake a few minutes before the timer goes off. If a toothpick comes out with a few crumbs but no wet batter, it’s done.
A strawberry cake moist enough to taste fresh even the next day? Totally doable. With these simple tips, you can skip the dry disasters and bake a cake that stays soft and flavorful from the first slice to the last. You don’t need to be a pro baker—you just need the right steps. And once you nail it, you’ll never go back to store-bought again.
Homemade Strawberry Cake Recipe
This strawberry cake recipe is packed with real strawberries, both in the batter and in the frosting. The cake itself is soft, moist, and full of fresh strawberry flavor, while the homemade strawberry icing is creamy and just sweet enough. No artificial flavors here—just fresh, juicy strawberries in every bite.
Ingredients
For the Cake:
- 2 ½ cups cake flour (or all-purpose flour sifted)
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (blend fresh strawberries until smooth)
For the Strawberry Icing:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 2 tbsp heavy cream (or milk, if needed)
- Pinch of salt
Strawberry Cake Recipe Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, combine the milk and sour cream.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Mix just until combined—don’t overmix!
- Gently fold in the strawberry puree and chopped fresh strawberries. The batter will be slightly pink, but you can add a drop of food coloring if you want a stronger color.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Strawberry Icing:
- In a large bowl, beat the butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Pour in the strawberry puree and vanilla extract, and continue beating until smooth.
- If the frosting is too thick, add heavy cream (one tablespoon at a time) until you reach the right consistency. If it’s too thin, add more powdered sugar.
- Add a pinch of salt to balance the sweetness, then beat the frosting on high for 2 minutes to make it fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of strawberry icing on top.
- Place the second cake layer on top and frost the entire cake with the remaining icing.
- Garnish with extra fresh strawberries if desired.
- Slice and enjoy!
This strawberry cake recipe is bursting with fresh strawberry flavor and has the perfect balance of sweetness and fluffiness. It’s the best strawberry cake for birthdays, celebrations, or just because. And that homemade strawberry icing? You’ll want to eat it straight from the spoon!
Strawberry Sheet Cake
Sometimes I don’t want to mess with layers. I just want to bake a cake, frost it right in the pan, and move on with my day. That’s where a strawberry sheet cake comes in. No fancy tools. No stacking. Just a good, simple dessert that still checks all the boxes.
Here’s why I almost always go with a sheet cake when I’m short on time (or patience):
- Less prep—No leveling. No crumb coat. No sliding layers.
- Great for groups—You can feed a birthday party, a cookout, or just your family for three days straight.
- Way easier to frost—I’m not piping anything. I’m spreading frosting straight from the bowl and calling it good.
- Easy storage—I cover the pan with foil and toss it in the fridge. Done.
- Fewer dishes—And let’s be honest, that’s the real win.
If you want it to taste like more than just cake-in-a-pan, here’s what makes a difference: use real strawberry puree for that fresh flavor, and stir in buttermilk and sour cream so it bakes up soft and stays that way. Frost it with homemade strawberry icing—thick, creamy, and full of berry flavor—and that’s it.
You don’t need layers to impress people. This strawberry sheet cake is one of those desserts that feels like it shouldn’t be this easy… but it is. And I love that.
Homemade Strawberry Cake with Strawberry Frosting
Ingredients
For the Cake
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries finely chopped
- ½ cup strawberry puree blend fresh strawberries until smooth
For the Strawberry Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk, if needed
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, combine the milk and sour cream.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the strawberry puree and finely chopped fresh strawberries until evenly distributed in the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat the softened butter on high speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Pour in the strawberry puree and vanilla extract and beat until fully combined.
- If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
- Add a pinch of salt and beat the frosting on high for 2 minutes to make it fluffy.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the entire cake with the remaining icing.
- Garnish with fresh strawberries if desired.
- Slice and serve immediately or store in the refrigerator for up to 3 days.
Final Thoughts
There’s something about strawberry cake that always pulls me in. It’s the kind of dessert that doesn’t need a big pitch—just the word “strawberry” and I’m already halfway to the kitchen. It’s nostalgic, it’s pretty, and when it’s made right, it’s so good.
But I’ve had a few rough ones over the years. Dry. Bland. Sometimes more frosting than flavor. That’s why I like talking through what actually makes a strawberry cake work. Real ingredients, a good balance of moisture, and a frosting that does more than just sit there looking cute.
And honestly, I love that there isn’t just one way to do it. Some days I want a classic two-layer with swoops of buttercream and a few fresh berries on top. Other times? It’s all about that easy sheet cake life—one pan, minimal effort, and still wildly good.
I don’t think you have to be a “baker” to make one that turns out great, either. You just need the right tips, a little patience, and a few good strawberries. Everything else? You’ve got options. Cream cheese, whipped cream, ganache… whatever speaks to you.
Pinterest has about a thousand ideas floating around, but when it comes down to it, this kind of cake is meant to be fun. It’s not supposed to stress you out. Whether you’re baking it for someone’s birthday or just because the berries at the store looked good, it’s the kind of dessert that feels like a treat from start to finish.
So if you’ve been waiting for a reason to make one—this is it.
