Strawberry Cake Recipe
A light and fluffy American strawberry cake with fresh strawberries in the batter and a creamy strawberry frosting. Perfect for birthdays or garden parties, this recipe balances natural berry flavor with a moist, tender crumb and smooth, non-grainy frosting.
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Servings: 12 servings
Calories: 420kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sour cream
- 1 1/2 cups fresh strawberries, pureed
- 2 teaspoons baking powder
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups powdered sugar, softened
- 2 tablespoons fresh strawberry puree
- 1-2 tablespoons milk or non-dairy cream (as needed)
- Fresh strawberries, sliced (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and sour cream, mixing until smooth and creamy.
- Fold in 1 1/2 cups strawberry puree and 2 tablespoons vanilla extract.
- Whisk in 4 eggs, one at a time, ensuring full incorporation.
- Pour batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely in pans on a wire rack.
- For frosting: In a separate bowl, combine 2 cups powdered sugar with 2 tablespoons strawberry puree. Whisk in milk or cream as needed to achieve smooth, spreadable consistency.
- Assemble cake: Place one layer on a plate, spread frosting evenly, add a layer of sliced strawberries, then top with the second cake layer and frost the exterior.
Notes
Use fully ripe strawberries for optimal sweetness.
For extra moisture, brush cooled cake layers with 1–2 tablespoons strawberry puree before frosting.
Store in an airtight container for up to 2 days at room temperature.
Optional: Add 1–2 tablespoons of lemon juice to frosting for brightness.
To avoid grainy frosting, strain puree through a fine sieve to remove seeds.
For extra moisture, brush cooled cake layers with 1–2 tablespoons strawberry puree before frosting.
Store in an airtight container for up to 2 days at room temperature.
Optional: Add 1–2 tablespoons of lemon juice to frosting for brightness.
To avoid grainy frosting, strain puree through a fine sieve to remove seeds.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 280mg | Fiber: 3g | Sugar: 48g