I can never resist a fresh strawberry cake that turns out soft, juicy, and bursting with real berry flavor. This one has the kind of pretty pink crumb and sweet summer charm that makes everyone ask for the recipe.

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I’m obsessed with this Fresh Strawberry Cake because it tastes like summer actually showed up and did something useful. I love the soft, buttery crumb, the juicy bite of fresh strawberries, and that creamy finish from heavy whipping cream that keeps everything light instead of heavy.

But the real reason I keep coming back? It’s bright, messy in the best way, and impossible for me to leave alone in the fridge.

And yes, I absolutely cut “just a sliver” three times. This is the cake I want after dinner, at brunch, or straight from the plate while standing at the counter.

Ingredients

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All-purpose flour gives the cake its soft, steady base.
Nothing fancy, just dependable.
Baking powder helps it rise so you’re not stuck with a sad, flat cake.
Salt keeps the sweetness from tasting one-note.
Tiny ingredient, big difference.
Butter brings that rich, bakery-style flavor you’ll absolutely notice.
Granulated sugar sweetens the crumb and helps the edges get lightly golden.
Eggs hold everything together and make the cake feel plush, not crumbly.
Vanilla adds cozy flavor that makes the strawberries taste even sweeter.
Whole milk keeps the crumb tender and soft without feeling too heavy.
Sour cream adds moisture and a little tang.
Basically, it’s cake insurance.
Fresh sliced strawberries bring juicy bites, pretty layers, and that real fruit feel.
Strawberry puree adds bold berry flavor, not just decoration on top.
Lemon juice brightens the berries so the filling doesn’t taste flat.
Cornstarch can thicken the puree if your berries are extra juicy.
Cold whipped cream makes the frosting light, fluffy, and not overly sweet.
Plus, simple syrup keeps each layer moist if you’re making it ahead.

Ingredient Quantities

2 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 cup whole milk

1/2 cup sour cream, room temperature

4 cups fresh strawberries, hulled and sliced (for filling and garnish)

2 cups fresh strawberries, hulled (for puree)

1/2 cup granulated sugar (for strawberry puree)

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, to thicken puree)

3 cups heavy whipping cream, cold

1/2 cup powdered sugar

1 teaspoon vanilla extract (for whipped cream)

1/4 cup granulated sugar and 1/4 cup water (simple syrup to brush layers, optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment paper.

2. Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt in a bowl.

3. In a large bowl, cream 1 cup unsalted butter (softened) with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time, beating well after each, then beat in 1 tablespoon vanilla extract.

4. Alternate adding the flour mixture and a mixture of 1 cup whole milk combined with 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

5. Divide batter evenly between prepared pans and smooth tops. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes depending on pan size. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.

6. Meanwhile make the strawberry puree: combine 2 cups fresh strawberries (hulled) with 1/2 cup granulated sugar and 1 tablespoon lemon juice in a blender or food processor and puree until smooth. If you prefer a thicker puree, whisk 1 tablespoon cornstarch with 1 tablespoon water, heat the puree gently and stir in the cornstarch slurry until slightly thickened, then cool.

7. Make the whipped cream: chill a bowl and beaters, then whip 3 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

8. Prepare filling and garnish strawberries by hulling and slicing 4 cups fresh strawberries. If using simple syrup, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan, heat until sugar dissolves, cool and brush on cake layers to keep them moist.

9. To assemble, level cake layers if needed. Place one layer on a serving plate, brush with simple syrup if using, spread a thin layer of whipped cream, spoon and spread a generous amount of strawberry puree, and scatter some sliced strawberries. Top with the second cake layer, brush with syrup if desired, then frost the outside with remaining whipped cream. Garnish with remaining sliced strawberries and any extra puree drizzled on top or served alongside.

10. Chill the assembled cake for at least 1 hour to set before slicing. Store leftover cake refrigerated for up to 3 days.

Equipment Needed

1. Two 8 or 9 inch round cake pans, parchment rounds and cooking spray or butter for greasing
2. Mixing bowls (one large for creaming, one medium for dry ingredients)
3. Electric mixer or stand mixer with beaters
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Wire cooling rack
7. Blender or food processor for the strawberry puree
8. Offset spatula or bench scraper for frosting and leveling

FAQ

Q: What temperature and baking time should I use for the cake layers? A: Bake at 350°F (175°C). For 8 or 9 inch pans, bake 22 to 30 minutes or until a toothpick inserted in the center comes out clean. Adjust time for pan size and check early.

Q: Can I replace sour cream if I do not have any? A: Yes. Use an equal amount of plain Greek yogurt or a mixture of 1/2 cup milk plus 1/2 tablespoon lemon juice to mimic the tang and moisture.

Q: How do I prevent fresh strawberry pieces from sinking in the filling? A: Toss sliced strawberries lightly in 1 to 2 teaspoons of flour or cornstarch so they are evenly coated, then drain excess before layering. Chill the cake layers before assembling to help them hold the fruit.

Q: How do I thicken the strawberry puree if it is too watery? A: Simmer the puree with the 1/2 cup sugar and 1 tablespoon cornstarch over low heat until it reduces and thickens, about 3 to 5 minutes. Cool completely before using.

Q: How long will the assembled cake keep and how should I store it? A: Store covered in the refrigerator for up to 3 days. For longer storage freeze individual slices wrapped tightly for up to 1 month; thaw in the fridge overnight.

Q: How can I stabilize the whipped cream so it holds up longer? A: Use very cold cream and bowl. Whip to medium-stiff peaks and fold in 1 to 2 tablespoons of powdered sugar per cup of cream or 1 teaspoon of instant clear gelatin dissolved in 2 tablespoons water per cup of cream for extra hold.

Fresh Strawberry Cake Recipe Substitutions and Variations

All purpose flour: substitute cake flour (for a lighter crumb, use 1 cup plus 2 tablespoons cake flour per cup of APF) or a 1:1 gluten free baking blend (ensure it contains xanthan or add 1/4 teaspoon per cup for structure).
Unsalted butter: substitute salted butter (omit or reduce added salt in recipe), or solid coconut oil 1:1 (adds subtle coconut note; chill batter slightly before baking).
Whole milk: substitute buttermilk (for tang and tenderness; reduce the sour cream slightly) or 2% milk (for similar texture but slightly less richness).
Sour cream: substitute full fat Greek yogurt (1:1, gives similar tang and moisture) or crème fraîche (richer, similar behavior in batter).

Pro Tips

1. Use room temperature eggs and sour cream so the batter emulsifies smoothly; cold ingredients can cause the batter to seize and yield a denser crumb.

2. Weigh or spoon and level the flour rather than scooping from the bag to avoid overpacking. If the batter feels too thick, fold in the milk a little more gently until it just comes together to keep the cake light.

3. Chill the mixing bowl and beaters briefly before whipping the cream, and stop at firm peaks. Overwhipping will turn the cream grainy and underwhipping will make it too soft to hold the layers.

4. Macerate a portion of the sliced strawberries with a teaspoon or two of sugar and a splash of lemon juice for 10 to 20 minutes. That brings out brightness and juices without watering down the whipped cream, and the syrupy berries add great texture between layers.

5. If you want clean slices, chill the assembled cake 1 to 2 hours, then use a hot, dry knife wiped between cuts. For extra moisture control, brush layers sparingly with simple syrup so the cake stays tender without making the whipped cream run.

Fresh Strawberry Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Two 8 or 9 inch round cake pans, parchment rounds and cooking spray or butter for greasing
2. Mixing bowls (one large for creaming, one medium for dry ingredients)
3. Electric mixer or stand mixer with beaters
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Wire cooling rack
7. Blender or food processor for the strawberry puree
8. Offset spatula or bench scraper for frosting and leveling

Ingredients

2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup sour cream, room temperature
4 cups fresh strawberries, hulled and sliced (for filling and garnish)
2 cups fresh strawberries, hulled (for puree)
1/2 cup granulated sugar (for strawberry puree)
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, to thicken puree)
3 cups heavy whipping cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
1/4 cup granulated sugar and 1/4 cup water (simple syrup to brush layers, optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment paper.
Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt in a bowl.
In a large bowl, cream 1 cup unsalted butter (softened) with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time, beating well after each, then beat in 1 tablespoon vanilla extract.
Alternate adding the flour mixture and a mixture of 1 cup whole milk combined with 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter evenly between prepared pans and smooth tops. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes depending on pan size. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.
Meanwhile make the strawberry puree: combine 2 cups fresh strawberries (hulled) with 1/2 cup granulated sugar and 1 tablespoon lemon juice in a blender or food processor and puree until smooth. If you prefer a thicker puree, whisk 1 tablespoon cornstarch with 1 tablespoon water, heat the puree gently and stir in the cornstarch slurry until slightly thickened, then cool.
Make the whipped cream: chill a bowl and beaters, then whip 3 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Prepare filling and garnish strawberries by hulling and slicing 4 cups fresh strawberries. If using simple syrup, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan, heat until sugar dissolves, cool and brush on cake layers to keep them moist.
To assemble, level cake layers if needed. Place one layer on a serving plate, brush with simple syrup if using, spread a thin layer of whipped cream, spoon and spread a generous amount of strawberry puree, and scatter some sliced strawberries. Top with the second cake layer, brush with syrup if desired, then frost the outside with remaining whipped cream. Garnish with remaining sliced strawberries and any extra puree drizzled on top or served alongside.
Chill the assembled cake for at least 1 hour to set before slicing. Store leftover cake refrigerated for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.