Strawberry Cake with Lush Strawberry Frosting

This homemade Strawberry Cake is soft, moist, and bursting with real strawberry flavor in every layer — paired with a dreamy strawberry buttercream frosting. It’s the ultimate pink dessert for birthdays, spring gatherings, or anytime you need a fruity, sweet treat.

Why You’ll Love This Recipe:

• Made with real strawberry purée — no boxed mix!

• Light, fluffy crumb with natural berry color

• Velvety, strawberry-rich frosting that holds beautifully

• Perfect for piping, layering, and decorating

Servings: 10–12

⏱️ Prep Time: 25 minutes
⏲️ Bake Time: 22–28 minutes
️ Oven Temp: 175°C / 350°F
Pan Size: Three 8-inch round cake pans

Ingredients

For the Strawberry Cake:

• 2½ cups (312 g) all-purpose flour

• 1½ cups (300 g) granulated sugar

• 1 cup (225 g) unsalted butter, softened

• 4 large eggs

• ½ cup (120 ml) whole milk

• ½ cup (120 ml) strawberry purée (fresh or frozen blended strawberries)

• 2 tsp baking powder

• ¼ tsp salt

• 1 tsp vanilla extract

• Optional: a few drops of red or pink food coloring

For the Strawberry Frosting:

• 1 cup (225 g) unsalted butter, softened

• 3½ cups (440 g) powdered sugar, sifted

• ¼ cup (60 ml) thick strawberry purée (reduced or well-blended to avoid excess moisture)

• 1 tsp vanilla extract

• Pinch of salt

‍ Instructions

Prepare the Cake Layers:

1. Preheat oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.

2. In a large bowl, cream butter and sugar together until pale and fluffy.

3. Beat in the eggs one at a time, then stir in vanilla extract.

4. In a small bowl, whisk together strawberry purée and milk.

5. In another bowl, sift together flour, baking powder, and salt.

6. Gradually add the dry ingredients to the creamed mixture, alternating with the strawberry-milk mixture. Mix until smooth.

7. Add a few drops of food coloring, if using, for a more vibrant pink tone.

8. Divide the batter evenly between the pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

Make the Strawberry Frosting:

1. In a large bowl, beat the softened butter until creamy.

2. Gradually add sifted powdered sugar, one cup at a time.

3. Mix in strawberry purée, vanilla, and a pinch of salt.

4. Beat until fluffy and smooth. If the frosting is too soft, chill briefly before spreading.

Assemble the Cake:

1. Level each cake layer if needed.

2. Place the first cake layer on a serving plate. Spread a layer of frosting on top.

3. Repeat with the remaining layers. Cover the top and sides with the rest of the frosting.

4. Decorate with fresh strawberries, sprinkles, or piped rosettes, if desired.

Nutrition (Per Slice – Approx.)

• Calories: 420

• Carbs: 48g

• Fat: 24g

• Sugar: 38g

• Protein: 5g

Tips & Variations

• For thicker purée, cook down the strawberries first to remove excess moisture

• Try it as a sheet cake or cupcakes (adjust baking time accordingly)

• Add lemon zest to the batter for a hint of citrus brightness

• Use freeze-dried strawberry powder in the frosting for extra punch

Strawberry Cake with Lush Strawberry Frosting

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• Author: Douaa
• Total Time: 0 hours
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Strawberry Cake is bursting with real strawberry flavor, thanks to puréed berries baked right into the layers and swirled into a silky strawberry buttercream frosting. Light, fluffy, and fruity — it’s the perfect cake for spring, birthdays, baby showers, or Valentine’s Day.

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Ingredients

For the Cake:

• 2 1/2 cups (312 g) all-purpose flour

• 1 1/2 cups (300 g) granulated sugar

• 1 cup (225 g) unsalted butter, softened

• 4 large eggs

• 1/2 cup (120 ml) whole milk

• 1/2 cup (120 ml) strawberry purée (fresh or thawed frozen berries blended)

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• Optional: few drops of pink or red food coloring for a vibrant hue

For the Strawberry Frosting:

• 1 cup (225 g) unsalted butter, softened

• 3 1/2 cups (440 g) powdered sugar, sifted

• 1/4 cup (60 ml) thick strawberry purée (reduced if watery)

• 1 teaspoon vanilla extract

• Pinch of salt

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Notes

• Use fresh strawberries for the brightest flavor, but thawed frozen ones work too.

• Add 1–2 tablespoons of lemon juice to the purée for a tangy twist.

• Store cake in an airtight container in the fridge for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 22–28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American