Easy Homemade Strawberry Cake Recipe From Scratch

This easy homemade strawberry cake recipe from scratch combines a tender vanilla butter cake with juicy fresh strawberries and a creamy strawberry buttercream frosting. It makes one 9 x 13-inch cake or two 8-inch round layers, serves about 10–12 people, and takes approximately 1 hour 45 minutes from start to finish, including cooling and frosting.

Every bite has a soft, buttery crumb, bright berry flavor, and a sweet-tart strawberry finish. You do not need boxed cake mix or strawberry gelatin; just use room-temperature ingredients, finely chopped fresh berries, and a little patience while the cake cools.

Why You’ll Love This Recipe

This strawberry cake tastes homemade in the best possible way: buttery, soft, fragrant with vanilla, and dotted with real fruit. The strawberries bring little pockets of brightness to every slice instead of an artificial berry flavor.

The recipe is also flexible. A 9 x 13-inch cake is perfect for a family gathering, picnic, or birthday table, while two 8-inch layers give you a pretty celebration cake with frosting between the layers.

Buttermilk is the preferred liquid because its acidity helps tenderize the crumb. Whole milk is a reliable substitute when that is what you have, though the finished cake will be a little less tender.

If you are planning a fruit-filled dessert table, our late-summer peach cake is another lovely seasonal option with the same cozy, from-scratch spirit.

Ingredients You’ll Need

Gather the cake ingredients before mixing so the batter can be prepared without interruptions. Room-temperature butter, eggs, and milk combine more smoothly and help the cake rise evenly.

• All-purpose flour builds the structure while keeping the cake tender.
• Baking powder provides the lift needed for a light crumb.
• Unsalted butter and granulated sugar create a rich, fragrant base.
• Eggs bind the batter and add moisture.
• Vanilla extract rounds out the strawberry flavor.
• Buttermilk or whole milk loosens the batter to the right consistency.
• Fresh strawberries provide juicy fruit flavor and color throughout the cake.
• Powdered sugar, butter, and crushed strawberries make a smooth pink frosting.

Choose berries that smell sweet and look bright red. Wash them, dry them thoroughly, remove the tops, and chop them finely so the fruit distributes through the batter instead of forming heavy, wet pockets.

For another fresh and colorful way to use berries, serve a bowl of our fresh strawberry salsa alongside brunch or a summer dessert spread.

How to Make It Step-by-Step

Step 1: Heat the oven to 350°F (175°C). Grease and line a 9 x 13-inch baking pan with parchment, or prepare two 8-inch round pans; parchment makes release much easier and protects the delicate cake edges.

Step 2: Whisk together the 2 cups of flour, baking powder, and salt in a medium bowl. In a separate bowl, toss the chopped strawberries with 1 tablespoon of flour, which helps keep them suspended in the batter and limits sinking.

Step 3: Beat the softened butter and sugar for about 3–4 minutes, until visibly lighter in color and fluffy. This mixing time incorporates air, so do not rush it or the cake may have a heavier texture.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla, scraping the bowl once so the butter mixture is evenly blended.

Step 5: Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, and mix only until combined so the gluten does not become overworked.

Step 6: Fold in the floured strawberries gently with a spatula. Use slow strokes and stop as soon as the berries are evenly distributed; excessive mixing can make the cake dense and cause the fruit to release too much liquid.

Step 7: Spread the batter evenly in the prepared pan and smooth the top. Bake a 9 x 13-inch cake for 30–38 minutes, or bake two 8-inch layers for 25–32 minutes, beginning to check at 30 minutes for the larger cake.

Step 8: Test the center with a toothpick. The cake is ready when the top springs back lightly and the tester comes out clean or with a few moist crumbs, rather than wet batter.

Step 9: Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Cooling takes about 45–60 minutes overall when you include the time needed before frosting.

Step 10: Make the frosting by beating the softened butter until smooth, then gradually beating in 3 1/2 to 4 cups powdered sugar. Add the crushed strawberries, vanilla, and salt, then add heavy cream or milk a teaspoon at a time until the frosting is creamy and spreadable.

Step 11: Frost the completely cool cake with an offset spatula. If making layers, place one cake round on a serving plate, spread frosting over it, add the second layer, and frost the top and sides before garnishing with fresh strawberry slices.

How to Get the Best Strawberry Flavor

Fresh strawberries vary widely in sweetness and water content. Pat very juicy berries dry after chopping, because excess moisture can leave gummy streaks or a damp center in the finished cake.

For a stronger berry flavor in the frosting, purée 1/2 cup strawberries and simmer the purée until it reduces to about 1/4 cup. Cool it completely before mixing it into the buttercream; warm fruit purée can soften the butter and make the frosting loose.

Do not add strawberry purée to the cake batter unless you are intentionally adapting the recipe. This version gets its fruit flavor from 1 1/2 cups of finely chopped berries, keeping the crumb balanced and dependable.

Frosting, Decorating, and Serving Ideas

The pale pink buttercream looks beautiful with a simple finish. Spread it in soft swoops, then arrange halved strawberries around the edge or scatter thin slices over the center just before serving.

For clean slices, use a sharp knife and wipe the blade between cuts. The cake is especially delicious slightly cool but not refrigerator-cold, when the frosting is firm and the vanilla crumb is still soft.

If you prefer a less sweet finish, use the lower end of the powdered sugar range and add the cream gradually. A cream cheese frosting or whipped-cream frosting can also be used, although the buttercream listed here is the most direct match for the recipe.

For a chocolate dessert on the same menu, consider serving small slices of our chocolate Bundt cake beside the strawberry cake so guests can choose between bright berry flavor and deep cocoa richness.

Storage and Make-Ahead Tips

Keep the frosted cake covered in the refrigerator, especially because the frosting contains fresh strawberries. It is best enjoyed within a few days for the freshest fruit flavor and softest texture.

Let refrigerated slices sit briefly at room temperature before serving. This softens the buttercream and allows the vanilla and strawberry flavors to come forward.

You can bake the cake a day ahead, cool it completely, cover it well, and frost it the next day. Add the fresh strawberry garnish just before serving so the slices stay bright and do not release excess juice onto the frosting.

If you are preparing a brunch or picnic menu, our easy beer bread makes a savory companion, while the cake provides a fresh, colorful dessert finish.

Common Questions About Strawberry Cake

Can I use frozen strawberries? Fresh strawberries are recommended for this recipe because frozen berries release more liquid as they thaw. If fresh berries are unavailable, thaw frozen fruit completely, drain it well, pat it dry, and chop it before using, understanding that the texture may be softer.

Why did my strawberries sink? Large pieces and excess moisture make fruit more likely to drop toward the bottom. Finely chop the berries, dry them well, and toss them with the specified 1 tablespoon of flour before folding them into the batter.

Can I make this as a layer cake? Yes. Divide the batter between two prepared 8-inch round pans and bake for 25–32 minutes, checking with a toothpick. Cool both layers fully before filling and frosting.

Can I use whole milk instead of buttermilk? Yes. Whole milk works well and produces a slightly less tender crumb, while buttermilk gives the cake its softest texture.

For a no-bake fruit dessert to serve with leftover berries, try this pineapple banana dessert for a cool, easy addition to the table.

Easy Homemade Strawberry Cake From Scratch

A tender vanilla butter cake filled with fresh chopped strawberries and finished with creamy strawberry buttercream. Bake it as a 9 x 13-inch cake or as two 8-inch layers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 38 minutes mins

Total Time 1 minute min

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

Cake

• 2 cups (240 g) All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Fine salt
• 1/2 cup (113 g) Unsalted butter, softened
• 1 1/4 cups (250 g) Granulated sugar
• 2 eggs Large eggs, room temperature
• 2 teaspoons Vanilla extract
• 1 cup (240 ml) Buttermilk or whole milk
• 1 1/2 cups (about 225 g) Fresh strawberries, finely chopped
• 1 tablespoon All-purpose flour for tossing with strawberries

Frosting

• 1/2 cup (113 g) Unsalted butter, softened
• 3 1/2 to 4 cups (420–480 g) Powdered sugar
• 1/4 cup Finely crushed or puréed strawberries
• 1 teaspoon Vanilla extract
• 1-2 tablespoons Heavy cream or milk, as needed
• 1 pinch Salt

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C). Grease and line a 9 x 13-inch baking pan with parchment, or prepare two greased and parchment-lined 8-inch round pans.
2. Whisk the flour, baking powder, and salt together. Toss the finely chopped strawberries with 1 tablespoon flour, patting especially juicy berries dry first.
3. Beat the softened butter and granulated sugar for 3–4 minutes, until light and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla.
4. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the batter comes together, then gently fold in the floured strawberries.
5. Spread the batter evenly in the prepared pan. Bake a 9 x 13-inch cake for 30–38 minutes, or bake two 8-inch layers for 25–32 minutes, checking for a clean toothpick or a few moist crumbs.
6. Cool the cake in the pan for 10–15 minutes, then transfer it to a rack and cool completely. Do not frost while warm.
7. Beat the frosting butter until smooth, then gradually add the powdered sugar. Beat in the crushed strawberries, vanilla, and salt, adding cream or milk a teaspoon at a time until smooth and spreadable.
8. Spread the frosting over the completely cooled cake or between and over the two layers. Garnish with halved or sliced fresh strawberries just before serving.

Notes

Buttermilk gives the cake a particularly tender crumb, while whole milk works well with a slightly less tender texture. If the strawberries are very juicy, pat them dry before chopping. Store the frosted cake covered in the refrigerator and let it sit briefly at room temperature before serving.

Final Thoughts

This easy homemade strawberry cake is a dependable way to turn fresh berries into a memorable dessert. The simple vanilla butter cake provides a tender base, while the strawberry buttercream adds color, creamy sweetness, and plenty of real fruit character.

Take the time to cream the butter and sugar thoroughly, keep the berries dry, and wait until the cake is completely cool before frosting. Those small details make the difference between a merely good cake and one with a beautifully light crumb and clean strawberry flavor.

Whether you bake it in a 9 x 13-inch pan for casual sharing or stack two 8-inch layers for a celebration, this from-scratch strawberry cake deserves a place on your dessert table. Finish it with fresh berries, slice it generously, and enjoy every buttery, berry-filled bite.