Strawberry Cake: A Soft, Sunlit Slice of Summer
Introduction
There are few things that make a kitchen feel like a hug quite like the scent of warm strawberries and vanilla — which is why this Strawberry Cake has become my go-to for birthdays, cozy Sundays, and when I want a little homemade sunshine. From the first forkful — moist crumb, bright berry kiss, light frosting — it feels like a family story baked into a pan. If you adore comforting food and want an easy recipe that feels both festive and everyday, you are in the right place. If you like berry-forward desserts, you might also enjoy my take on an easy strawberry cool whip pie that is quick to pull together.
Why You’ll Love This Strawberry Cake
- It tastes like summer in one slice — sweet, tangy, and impossibly tender.
- A family favorite: kids love the fruity flavor and adults love that it feels homemade.
- Versatile and forgiving — swap toppings, turn it into cupcakes, or make it gluten-free.
- Fast payoff: this indulgent dessert comes together faster than takeout and rewards patience with pure joy.
- Celebratory enough for a festive meal yet simple enough for a weeknight treat.
Ingredients for Strawberry Cake
- 2 1/2 cups all-purpose flour — gives a tender, sturdy crumb; substitute 1:1 gluten-free flour if needed.
- 2 cups sugar — or use 1 3/4 cups coconut sugar for a slightly deeper flavor.
- 1 tablespoon baking powder — ensures a light rise.
- 1/2 teaspoon salt — balances sweetness.
- 1/2 cup unsalted butter, softened — adds richness; substitute coconut oil for a dairy-free option.
- 3 large eggs, room temperature — for structure and silkiness.
- 1 cup whole milk, room temperature — or use almond milk for a healthy option.
- 1/2 cup sour cream — keeps the cake moist; plain yogurt works too.
- 1 tablespoon vanilla extract — warms the flavor.
- 1 cup fresh strawberries, finely chopped — fold in gently for bursts of fruit.
- Optional: 1/4 cup strawberry jam to swirl into batter for extra fruitiness.
Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1/2 cup pureed strawberries (strain seeds for smooth frosting)
- Pinch of salt and 1 teaspoon vanilla
Substitutions: For a lower-sugar version, reduce sugar by 1/2 cup and add 2 tablespoons applesauce to keep moisture. For a vegan take, use flax eggs, plant-based butter, and non-dairy milk.
Timing
- Prep time: 20 minutes
- Cook time: 30–35 minutes
- Total time: about 1 hour (including cooling and frosting)
This Strawberry Cake is worth every minute — and often ready faster than a delivery dessert. The payoff is a moist, not-too-sweet cake that sings of berries.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans or line a 9×13 pan. The warmth in your kitchen will hint at what’s coming.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy — about 3 minutes. You’ll notice the mixture lighten and smell sweetly of butter.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Alternate adding the dry mixture and the milk (beginning and ending with dry), mixing until just combined. Fold in sour cream for silkiness.
- Gently fold in the chopped strawberries and, if using, swirl in the jam. The batter will be speckled with bright red flecks — a promise of the flavor to come.
- Divide batter into pans and bake for 30–35 minutes, or until a toothpick comes out clean and the top is lightly golden.
- Cool completely before frosting. While the cake cools, beat the frosting ingredients until silky smooth and spreadable.
- Frost between layers and over the top, garnish with sliced strawberries, and chill briefly to set.
Your kitchen will smell like summer fields and vanilla — and the first slice will feel like a small celebration.
Tips and Variations
- Festive twist: fold in lemon zest or add a splash of liqueur to the frosting for grown-up flair.
- Healthier swap: replace half the butter with applesauce and use whole wheat pastry flour for extra fiber.
- Cupcake version: bake at the same temperature for 18–22 minutes depending on size.
- Short on fresh berries? Use thawed frozen strawberries, drained well, and pat dry to avoid soggy batter.
- For a gluten-free dessert, use a tested 1:1 gluten-free flour blend and add an extra egg for structure.
Serving Suggestions
Serve slices of this Strawberry Cake with a dollop of whipped cream and a scattering of fresh berries for brunch, or pair it with a cup of Earl Grey tea to unwind on a rainy afternoon. For an indulgent dessert, warm a slice slightly and top with vanilla ice cream — the contrast of warm cake and cold cream is glorious. This cake shines at birthday tables, summer picnics, or as a thoughtful ending to a family dinner.
I also love pairing it with denser, spiced sweets when hosting multiple desserts — it balances beautifully next to a rich chocolate pumpkin cheesecake for autumn gatherings.
Storage and Make-Ahead Tips
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze unfrosted layers wrapped tightly for up to 3 months. Thaw overnight in the fridge, then frost.
- Make frosting ahead and chill; whip again before using to bring it back to fluffy bliss.
- Assemble the cake a few hours before serving and refrigerate to let flavors meld — the results are often better the next day.
Pro Tips from the Kitchen
- Use room-temperature ingredients — they blend better and give a finer crumb.
- Do not overmix after adding flour — keep it light and tender.
- Pat chopped strawberries dry with paper towels to prevent excess moisture.
- For a smooth frosting, strain the strawberry puree through a fine sieve to remove seeds.
- If your frosting is too soft, chill it briefly; too firm, warm slightly and re-whip.
FAQs
Q: Can I use frozen strawberries in this Strawberry Cake?
A: Yes — thaw and drain them thoroughly, then pat dry to avoid releasing extra moisture that could weigh down the batter.
Q: How do I keep the cake from being soggy between layers?
A: Brush a thin layer of strawberry jam or simple syrup onto each layer before frosting; it adds flavor and seals in moisture, creating structure.
Q: Can I make this cake gluten-free or dairy-free?
A: Absolutely. Use a reliable 1:1 gluten-free flour and swap dairy for plant-based options; add an extra egg or binder if needed for texture.
Q: How long does frosted cake last?
A: Properly stored in the refrigerator, covered, it will stay fresh for 4 to 5 days. Bring to room temperature before serving for best flavor.
Conclusion
This Strawberry Cake is more than a recipe; it’s a little ritual of joy — simple enough for weeknights, special enough for celebrations. It brings together the bright, tender taste of berries with a comforting cake crumb, and it invites you to make it your own with swaps and toppings. If you want a slightly different take or inspiration from another baker’s approach, check out this Homemade Strawberry Cake – Sally’s Baking Addiction for a lovely variation. Try it this weekend, share it with someone you love, and let this cake become part of your happy traditions.
Contents
Strawberry Cake
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour substitute 1:1 gluten-free flour if needed
- 2 cups sugar or use 1 3/4 cups coconut sugar for a slightly deeper flavor
- 1 tablespoon baking powder ensures a light rise
- 1/2 teaspoon salt balances sweetness
- 1/2 cup unsalted butter, softened substitute coconut oil for a dairy-free option
- 3 large eggs, room temperature for structure and silkiness
- 1 cup whole milk, room temperature or use almond milk for a healthy option
- 1/2 cup sour cream keeps the cake moist; plain yogurt works too
- 1 tablespoon vanilla extract warms the flavor
- 1 cup fresh strawberries, finely chopped fold in gently for bursts of fruit
- 1/4 cup strawberry jam optional; to swirl into batter for extra fruitiness
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1/2 cup pureed strawberries strain seeds for smooth frosting
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans or line a 9x13 pan.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy — about 3 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Alternate adding the dry mixture and the milk (beginning and ending with dry), mixing until just combined.
- Fold in sour cream for silkiness.
- Gently fold in the chopped strawberries and, if using, swirl in the jam.
Baking
- Divide batter into pans and bake for 30–35 minutes, or until a toothpick comes out clean and the top is lightly golden.
- Cool completely before frosting.
Frosting
- While the cake cools, beat the frosting ingredients until silky smooth and spreadable.
- Frost between layers and over the top, garnish with sliced strawberries, and chill briefly to set.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest
