Introduction

This homemade strawberry cake is a delightful celebration of fresh berries and rich buttercream. Moist layers studded with chopped strawberries are perfectly balanced by a creamy strawberry-infused frosting. It’s an ideal dessert for spring and summer gatherings or any time you crave a sweet, fruity treat.

A thick slice of strawberry cake sits on a white plate, showcasing three soft yellow layers of cake with small pieces of strawberry baked inside. Between each layer is a light pink strawberry frosting, which also covers the outside edges. Two fresh strawberries, one whole and one cut in half showing the red inside, rest beside the slice. The plate sits on a green cloth with a white marbled surface underneath, and a silver fork is partially visible on the left. In the background, more cake and strawberries sit blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 and ¼ cups (390g) all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup (227g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 and ½ teaspoons vanilla extract
3 large eggs, room temperature
1 large egg white, room temperature
1 cup (240g) milk (any kind, whole cow’s milk preferred), room temperature
2 cups finely chopped strawberries (about 16 large strawberries)
1 cup (20g) freeze-dried strawberries
1 cup (227g) unsalted butter, softened to room temperature (for buttercream)
4 to 5 cups (480-600g) powdered sugar
¼ to ⅓ cup (60-80mL) milk or cream
2 teaspoons vanilla extract
¼ teaspoon salt

Instructions

Step 1: Place the oven rack in the middle position and preheat the oven to 350ºF (177ºC). Grease and flour two 8- or 9-inch round cake pans, or use a homemade cake release.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the butter and sugar together using a handheld or stand mixer fitted with a paddle attachment. Beat until the mixture is light in color and fluffy, about 2-3 minutes. Add the vanilla and beat to combine.
Step 4: Add the eggs and egg white one at a time, beating after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: Reduce mixer speed to low. Add the flour mixture in two parts, alternating with the milk, beginning and ending with the flour mixture.
Step 6: Blot the chopped strawberries gently with a paper towel to absorb excess moisture. Fold them carefully into the batter by hand.
Step 7: Divide the batter evenly between the prepared pans. Bake for 40-44 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly browned.
Step 8: Remove the cakes from the oven and let them cool completely in their pans on a wire rack before removing for frosting.
Step 9: For the buttercream, process freeze-dried strawberries in a blender or food processor until finely powdered. Set aside.
Step 10: In a large bowl, beat the butter on medium speed until creamy, about 2 minutes. On low speed, gradually add powdered sugar, vanilla, and milk or cream.
Step 11: Add the strawberry powder and salt, then increase the mixer speed to medium. Beat until smooth and fluffy, about 3 minutes. Adjust consistency by adding more milk if too stiff, or powdered sugar if too thin.
Step 12: Trim the cooled cake layers to create flat surfaces using a serrated knife or cake leveler. Place one layer on a serving plate or cake stand and spread with an even layer of strawberry buttercream.
Step 13: Place the second layer on top, cut side down. For better stability, refrigerate the assembled cake for about 10 minutes before frosting the top and sides with the remaining buttercream.
Step 14: Serve the cake at room temperature for the best flavor and texture.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and even baking.
Blot strawberries gently to avoid making the batter too wet, which can affect cake texture.
Freeze-dried strawberry powder intensifies the frosting’s flavor without adding moisture.
For a lighter frosting, replace half the butter with cream cheese.
Add a handful of chopped nuts between layers for crunch.

Storage

Store the cake covered tightly at room temperature for up to 5 days, or refrigerate for up to 1 week. If refrigerated, bring the cake to room temperature before serving to fully enjoy its flavors. Unfrosted cake layers can be frozen, wrapped tightly, for up to 2 months. Thaw in the refrigerator overnight before assembling. Frosted cakes freeze well too, and should be thawed overnight in the refrigerator and returned to room temperature before serving.

How to Serve

A close-up of a slice of three-layer strawberry cake on a white plate, with each layer of cake being light beige and textured with small strawberry pieces inside. Between each cake layer is a thick, light pink strawberry frosting that also covers the outside edge of the slice. To the right of the slice, there are whole and halved fresh strawberries adding bright red and green color contrast. The plate is placed on a green cloth with a white marbled surface beneath, and in the background, there is a blurred white cake stand holding more cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for this recipe. If you use frozen, thaw thoroughly and blot well to remove excess moisture to avoid a soggy cake.

What if I don’t have freeze-dried strawberries for the frosting?

If you can’t find freeze-dried strawberries, you can omit them or substitute with a small amount of strawberry jam, but the texture and consistency of the buttercream may change slightly.