A New Family Favorite – Easy Fresh Strawberry Cake!
This Easy Fresh Strawberry Cake has earned a special place of honor in my household. In fact, my husband has declared it his official birthday cake for years to come—high praise indeed! And let me tell you, after years of baking and trying new recipes, my family is not easily impressed. But this cake knocked their socks off. Everyone loved it, and they’re already asking me to make another one! This Easy Fresh Strawberry Cake is moist, light, and tender; each bite practically melts in your mouth. It’s the perfect balance of fluffy and decadent, ensuring that every slice is pure bliss. This isn’t your average boxed cake mix affair—it’s made with love and care, using real strawberries for maximum flavor. It may have taken a few attempts to get the flavor and texture just right, but trust me, it was well worth the effort. Once you taste the difference, you’ll never go back to store-bought again. This Easy Fresh Strawberry Cake isn’t just delicious – it’s also egg-free, perfect for those with allergies or dietary preferences. But its adaptability doesn’t stop there. You can easily make it dairy-free by swapping milk and butter for non-dairy alternatives. Plus, for those avoiding gluten, use a gluten-free flour blend instead of all-purpose flour. With these simple adjustments, everyone can savor a slice of this delightful cake, regardless of dietary needs. Read more details about other food allergy swaps below. Let’s get baking!
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Strawberries: The hero ingredient! Choose ripe, juicy strawberries for the best flavor. While fresh strawberries are preferred for better taste, frozen strawberries can be used in place of fresh. Thaw and drain them before pureeing. All-purpose flour: Measure accurately. A kitchen scale is the best way to measure your ingredients. Baking powder and baking soda are leavening agents that help the cake rise and achieve a light, fluffy texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Balances the sweetness and enhances the flavor of the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Milk: Adds moisture and richness to the cake batter. You can use dairy or non-dairy. Vinegar: It reacts with the baking soda to create a tender crumb. You can use apple cider vinegar or white vinegar. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. You can also use non-dairy or vegan butter (the ones that come in blocks) Oil: Combine for a rich, moist cake with a tender texture. Use a neutral-tasting oil, such as vegetable or canola. Granulated sugar: Sweetens the cake and helps create a light, airy texture. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake. Pure vanilla extract: For optimal flavor, use pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Strawberry emulsion (optional): The addition of strawberry emulsion is optional but recommended. Depending on the flavor of the strawberries you use, your cake might have more or less strawberry flavor; adding the emulsion will enhance the strawberry flavor. I use and recommend this strawberry emulsion. Pink gel food color (optional): Although using pink gel food color is optional, it is recommended if you want a pink-colored cake. Although the cake batter appears pink before baking, the color fades away after baking. So, to ensure a pink-colored cake, add 2 – 3 drops of pink gel color. For the Strawberry Frosting, you’ll need unsalted butter, confectioners’ sugar, milk, vanilla extract, salt, and some of the strawberry puree you made for the cake batter.
Process Overview: How To Make Strawberry Cake From Scratch Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Strawberry Puree
Place 1 lb (450 g) of fresh or frozen (thaw) strawberries in a food processor or blender and puree until smooth. Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 5 to 10 minutes. Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half; about 3/4 cup or so. The puree must have a consistency similar to that of tomato paste. Remove from heat, pour into a bowl, and set aside to cool. Tip: You can make the strawberry puree 2 -3 days in advance and keep it in the fridge until ready to make the cake.
Step 2 – Preheat the Oven and Prepare the Pans
Preheat oven to 350º F (180º C). Line 2 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
Step 3 – Mix the Dry Ingredients
Sift the flour, baking powder, baking soda, and salt into a large bowl.
Step 4 – Combine Milk and Vinegar
Combine milk and vinegar in a small bowl. Set aside.
Step 5 – Make the Cake Batter
Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy at medium-high speed for about 3 – 4 minutes. Add the oil and beat on high speed for 3 more minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then, add ½ cup (about 160 g) of the strawberry puree you made earlier, vanilla and strawberry emulsion, and food color (if using); continue beating to combine, about 1 minute. Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
Step 6 – Divide the Batter
Evenly divide the batter between prepared pans (approximately 2 1/2 cups – 600 g) of batter in each pan.
Step 7 – Bake
Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them. Then, allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.
Step 8 – Make the Strawberry Frosting
Using an electric hand mixer or a stand mixer at medium speed, beat the butter in a large bowl until smooth and creamy. Reduce the mixer speed to low, add 1 cup of confectioners’ sugar, and mix until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Finally, add the rest of the strawberry puree (about 1/4 cup / 60 g) and beat until well incorporated, about 1 minute more.
Step 9 – Decorate
Place one cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with the second layer and spread the remaining frosting all over the top and sides.
Recipe Tips
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
Lemon-Strawberry Cake: Add a hint of lemon zest or lemon extract to give the cake batter a refreshing twist. Chocolate-Covered Strawberry Cake: Drizzle melted chocolate over the frosted cake for a decadent treat. Add More Strawberries: You can add a layer of sliced fresh strawberries between layers for extra strawberry punch.
Make Ahead
The cake layers can be baked, cooled, tightly covered, and left at room temperature overnight. Similarly, the frosting can be prepared, covered, and refrigerated overnight. Before assembling and frosting, allow the frosting to soften slightly at room temperature for about 10 minutes. Additionally, you can make the reduced strawberry puree ahead of time and store it covered in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to use, thaw the puree, bring it to room temperature, and incorporate it into the recipe.
Storing and Freezing Instructions
Unfrosted cake layers can be stored covered at room temperature for up to 2 days or frozen for up to a month. They should be defrosted at room temperature before frosting and serving. The frosted cake can be stored at room temperature for up to 1 day or in the refrigerator for up to 5 days. Please note that the cakes will lose part of their fluffiness if refrigerated or frozen, but they will still taste yummy!
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Recipe Card 📖
