I can’t get over how this strawberry cake turns out so soft, vibrant, and piled high with creamy frosting. One slice and it’s instantly the dessert everyone asks for again.

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I’m obsessed with this strawberry cake because it actually tastes like strawberries, not some shy pink idea of them. Every bite is juicy, soft, and loaded with that bright berry punch I want when I’m craving cake.

I love the way fresh strawberries cut through the sweetness, while cream cheese frosting brings that tangy, rich finish that keeps me going back for another slice. And yes, I will absolutely scrape the plate.

But the real magic is how party-ready it feels without being fussy. Big berry flavor.

Thick frosting. The kind of cake I think about long after it’s gone.

Ingredients

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Flour gives the cake structure, so it slices clean but stays soft.
Sugar sweetens things up and helps the edges get lightly golden.
Baking powder and soda bring the lift, because flat cake is tragic.
Salt keeps the sweetness from tasting one-note.
Tiny thing, big job.
Butter adds that rich, bakery-style flavor you actually notice.
Oil keeps the crumb moist, even after a night in the fridge.
Eggs hold everything together and make the cake feel tender.
Buttermilk adds tang and keeps the texture super soft.
Vanilla rounds out the strawberry flavor without stealing the show.
Strawberry puree brings real berry flavor, not fake pink-cake vibes.
Diced strawberries add juicy little bites, which I love.
Lemon juice brightens the berries so the cake doesn’t taste heavy.
Cream cheese makes the frosting tangy, creamy, and not too sweet.
Powdered sugar gives the frosting that smooth, fluffy finish.
Plus a pinch of salt makes the frosting taste way more balanced.

Ingredient Quantities

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

1 1/2 cups (300 g) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (115 g) unsalted butter, softened

1/2 cup (120 ml) vegetable oil

4 large eggs, room temperature

1 cup (240 ml) buttermilk, room temperature

1 teaspoon pure vanilla extract

1 cup (about 6 ounces or 170 g) fresh strawberries, pureed

1 1/2 cups (about 9 ounces or 255 g) fresh strawberries, hulled and diced, for folding into batter and garnish

1 tablespoon lemon juice

8 ounces (225 g) cream cheese, softened, for frosting

1/2 cup (115 g) unsalted butter, softened, for frosting

4 cups (480 g) powdered sugar, sifted, for frosting

1 to 2 tablespoons strawberry puree or milk, to loosen frosting if needed

Pinch of fine salt for frosting

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 8 inch round cake pans with parchment and lightly flour, or spray with baking spray.

2. In a medium bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Set aside.

3. In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup (115 g) softened unsalted butter and 1/2 cup (120 ml) vegetable oil until smooth. Add the eggs one at a time, beating after each until incorporated, then stir in 1 teaspoon pure vanilla extract.

4. In a measuring cup combine 1 cup (240 ml) buttermilk and 1 cup (about 6 ounces or 170 g) fresh strawberry puree; add the liquid mixture to the wet ingredients in three additions, alternating with the dry ingredients in two or three additions, beginning and ending with the dry. Mix until just combined, scraping the bowl so there are no streaks of flour.

5. Fold in 1 1/2 cups (about 9 ounces or 255 g) hulled and diced fresh strawberries and 1 tablespoon lemon juice gently so the pieces remain intact and distribution is even.

6. Divide batter evenly between prepared pans, smooth the tops, and bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean or with a few moist crumbs. Rotate pans halfway through baking if your oven bakes unevenly.

7. Let cakes cool in pans on a wire rack for 10 to 15 minutes, then run a knife around the edges, invert onto the rack, remove parchment, and cool completely before frosting.

8. For the frosting, beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until creamy. Gradually add 4 cups (480 g) sifted powdered sugar and a pinch of fine salt, beating until smooth. If the frosting is too thick, add 1 to 2 tablespoons strawberry puree or milk, one teaspoon at a time, until spreadable.

9. Level the cake layers if needed, place one layer on a serving plate, spread a layer of frosting, top with the second cake layer, and crumb coat. Chill briefly to set the crumb coat, then apply the remaining frosting evenly.

10. Garnish with additional diced strawberries from the reserved amount, slice and serve. Store leftovers refrigerated.

Equipment Needed

1. Oven
2. Two 8 inch round cake pans lined with parchment and lightly greased
3. Mixing bowls, medium and large
4. Stand mixer or hand mixer with paddle attachment
5. Measuring cups, measuring spoons and kitchen scale
6. Liquid measuring cup (for buttermilk and puree)
7. Blender or food processor for strawberry puree
8. Rubber spatula and wooden spoon for folding and scraping
9. Wire cooling rack
10. Serrated knife and cutting board for hulling and dicing strawberries, plus an offset spatula for frosting

FAQ

Can I use frozen strawberries instead of fresh? Yes. Thaw and drain well, then puree and measure after draining. Pat diced berries dry before folding in to avoid extra moisture.

How do I prevent the diced strawberries from sinking? Toss diced berries with a tablespoon of flour from the recipe, then gently fold them into the batter at the end. Chilled, firmer berries also help them stay suspended.

My frosting is too stiff or too thin. How do I fix it? For stiffer frosting add more sifted powdered sugar a tablespoon at a time. For thinner frosting add 1 teaspoon increments of strawberry puree or milk until desired spreadable consistency is reached.

Can I make the cake layers ahead of time? Yes. Bake, cool completely, wrap tightly and store at room temperature for 1 day or refrigerate up to 3 days. Bring to room temperature before filling and frosting for best texture.

How should I store the finished cake? Because of the cream cheese frosting and fresh strawberries, store the frosted cake covered in the refrigerator for up to 4 days. Allow slices to sit 20 to 30 minutes at room temperature before serving for best flavor.

Can I substitute buttermilk? Yes. For 1 cup, combine 1 tablespoon of lemon juice or white vinegar with milk, let sit 5 minutes, then use as a substitute for buttermilk in the recipe.

The Best Strawberry Cake Ever Recipe Substitutions and Variations

All purpose flour: Substitute with a 1 to 1 gluten free baking blend, same volume; or use whole wheat pastry flour equal volume for a slightly nuttier, denser crumb.
Buttermilk: Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes; or use plain yogurt thinned with a little milk to 1 cup.
Unsalted butter: Swap with equal weight salted butter and omit the recipe salt; or use coconut oil equal volume for a dairy-free option, noting a slight coconut flavor.
Cream cheese for frosting: Replace with equal weight mascarpone for a smoother, milder frosting; or use full fat Greek yogurt strained of excess whey, about 1 to 1 by weight, for a tangier, lighter spread.

Pro Tips

1. Macerate a portion of the diced strawberries with a teaspoon of sugar and let them sit for 15 to 20 minutes before folding them in. That softens the fruit, concentrates the flavor, and helps prevent large pockets of very wet berries in the batter.

2. Pat the diced strawberries dry with paper towels before folding them into the batter. Excess surface moisture will thin the batter and can make the crumb heavy or cause uneven baking.

3. Keep all dairy and eggs at room temperature. Room temperature eggs and buttermilk incorporate more smoothly with the butter and oil, giving a lighter, more even crumb and fewer streaks in the batter.

4. Chill the filled and crumb coated cake for 20 to 30 minutes before applying the final frosting layer. It firms the layers and makes smoothing easier. If your frosting gets too soft while working, pop the cake in the fridge for a few minutes rather than adding too much liquid to the frosting.

The Best Strawberry Cake Ever Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can’t get over how this strawberry cake turns out so soft, vibrant, and piled high with creamy frosting. One slice and it’s instantly the dessert everyone asks for again.

Servings

servings

Calories

678

kcal

Equipment: 1. Oven
2. Two 8 inch round cake pans lined with parchment and lightly greased
3. Mixing bowls, medium and large
4. Stand mixer or hand mixer with paddle attachment
5. Measuring cups, measuring spoons and kitchen scale
6. Liquid measuring cup (for buttermilk and puree)
7. Blender or food processor for strawberry puree
8. Rubber spatula and wooden spoon for folding and scraping
9. Wire cooling rack
10. Serrated knife and cutting board for hulling and dicing strawberries, plus an offset spatula for frosting

Ingredients

2 1/2 cups (312 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (115 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
4 large eggs, room temperature
1 cup (240 ml) buttermilk, room temperature
1 teaspoon pure vanilla extract
1 cup (about 6 ounces or 170 g) fresh strawberries, pureed
1 1/2 cups (about 9 ounces or 255 g) fresh strawberries, hulled and diced, for folding into batter and garnish
1 tablespoon lemon juice
8 ounces (225 g) cream cheese, softened, for frosting
1/2 cup (115 g) unsalted butter, softened, for frosting
4 cups (480 g) powdered sugar, sifted, for frosting
1 to 2 tablespoons strawberry puree or milk, to loosen frosting if needed
Pinch of fine salt for frosting

Directions

Preheat oven to 350 F (175 C). Grease and line two 8 inch round cake pans with parchment and lightly flour, or spray with baking spray.
In a medium bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup (115 g) softened unsalted butter and 1/2 cup (120 ml) vegetable oil until smooth. Add the eggs one at a time, beating after each until incorporated, then stir in 1 teaspoon pure vanilla extract.
In a measuring cup combine 1 cup (240 ml) buttermilk and 1 cup (about 6 ounces or 170 g) fresh strawberry puree; add the liquid mixture to the wet ingredients in three additions, alternating with the dry ingredients in two or three additions, beginning and ending with the dry. Mix until just combined, scraping the bowl so there are no streaks of flour.
Fold in 1 1/2 cups (about 9 ounces or 255 g) hulled and diced fresh strawberries and 1 tablespoon lemon juice gently so the pieces remain intact and distribution is even.
Divide batter evenly between prepared pans, smooth the tops, and bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean or with a few moist crumbs. Rotate pans halfway through baking if your oven bakes unevenly.
Let cakes cool in pans on a wire rack for 10 to 15 minutes, then run a knife around the edges, invert onto the rack, remove parchment, and cool completely before frosting.
For the frosting, beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until creamy. Gradually add 4 cups (480 g) sifted powdered sugar and a pinch of fine salt, beating until smooth. If the frosting is too thick, add 1 to 2 tablespoons strawberry puree or milk, one teaspoon at a time, until spreadable.
Level the cake layers if needed, place one layer on a serving plate, spread a layer of frosting, top with the second cake layer, and crumb coat. Chill briefly to set the crumb coat, then apply the remaining frosting evenly.
Garnish with additional diced strawberries from the reserved amount, slice and serve. Store leftovers refrigerated.

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.