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Easy Homemade Strawberry Cake Recipe From Scratch

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.
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Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 minute
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.