The Tastiest From-Scratch Strawberry Cake Recipe

strawberry cake recipe by sugar and sparrow

A few years ago, I created this Strawberry Lemonade cake that became an instant hit: cake flavored with fresh strawberries (pureed and reduced), filled with strawberry buttercream, topped with lemon buttercream – basically Summer in cake form! It’s been on my list to write an all-strawberry cake recipe ever since, and after getting a request for one via Instagram DM, I knew it was time. I took to the store for a pound of fresh strawberries and a package of freeze dried strawberries to give you the ultimate flavor profile. I promise, it’s as delicious as it is pretty to look at! 

strawberry cake with strawberry frosting recipe

I know what you might be thinking: why fresh strawberries and freeze dried strawberries? After tons of testing, fresh strawberries are hands-down the best way to flavor a cake, while freeze-dried strawberries are hands-down the best way to flavor buttercream. Trust me, there is no way around it. The good news is that most groceries stores carry both, but if you have a hard time finding freeze-dried strawberries, you can always order them on Amazon (these are the ones I use, but I get them from my local Trader Joe’s).

strawberry layer cake recipe by sugar and sparrow

When it comes to flavoring a cake with fresh strawberries, it’s not enough to just chop them up and add them to your batter (you’ll just have a vanilla cake with weird strawberry chunks). It’s also not enough to simply puree them, since the excess liquid tends to water down the flavor. Instead, you must puree and reduce the strawberries to intensify the strawberry flavor while evaporating most of the liquid. 

strawberry cake with strawberry buttercream recipe

For this fluffy and flavorful strawberry cake, I started with my favorite Vanilla Cake recipe as a base and adjusted the leavening agents to accommodate the acidity in the strawberries (aka I reduced the baking soda slightly). After the reduced strawberry puree hits room temperature, I whisked it together with the whole milk in the recipe and added it in at the end. Reducing the strawberries does make this recipe a little bit more involved, but it’s so worth it for the incredible flavor! 

strawberry layer cake recipe

Remember how I said freeze-dried strawberries are best for flavoring the buttercream? This is because adding fresh (or even frozen) strawberries to buttercream will add way too much liquid and not enough flavor. As opposed to simply freezing strawberries, the process of freeze-drying eliminates all of the liquid from the berry, leaving only the intense flavor. After grinding those freeze-dried berries into a fine powder, adding them to buttercream is the only way (in my humble opinion) to get that refreshing, pure flavor you imagine when you think of strawberry buttercream. 

strawberry buttercream recipe by sugar and sparrow

After filling and frosting these beautiful cake layers with tasty strawberry buttercream, I decorated with pretty piping (using Wilton Tips 1M for the rosettes and 4B for the stars), fresh strawberries, and chamomile flowers. The flowers were an impulse on the way out of the store – I couldn’t stop imagining them on my final cake design and felt safe to use them because they’re 100% edible (although I would not recommend eating them because they don’t taste the best). They did make this cake look extra cute though! 

strawberry cake recipe

However you decorate, one thing is for sure – this cake is a strawberry lover’s dream! And bonus if that strawberry lover also is a big fan of the color pink.

strawberry cake recipe by sugar and sparrow
5 from 7 votes
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Homemade Strawberry Layer Cake

Layers of fluffy, flavorful strawberry cake and strawberry buttercream. Flavored with the perfect combination of fresh and freeze-dried strawberries.

Ingredients

Strawberry Layer Cake

  • 3/4 lb (12oz) fresh strawberries, pureed and reduced to 1/2 cup
  • 3/4 Cup (180ml) whole milk, room temperature
  • 2 1/2 Cups (255g) cake flour, sifted before measuring
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 Cup (170g) unsalted butter, room temperature
  • 1 2/3 Cups (350g) granulated white sugar
  • 3 large eggs, room temperature
  • 1/3 Cup (75g) sour cream, room temperature
  • 2 tsp vanilla extract
  • 1-2 drops pink food coloring, optional

Strawberry Buttercream

  • 2 Cups unsalted butter, room temperature
  • 2 Cups (34g) freeze dried strawberries
  • 6 Tbsp (90ml) whole milk, room temperature
  • 2 tsp vanilla extract
  • 7 Cups (840g) powdered sugar
  • 1/4 tsp kosher salt

Instructions

Make the Strawberry Layer Cake

  1. Start by pureeing 3/4 lbs of fresh strawberries with a food processor. Afterwards, you should be left with about 1 cup of puree. Place the strawberry puree into a saucepan over medium-low heat and simmer for 20-25 minutes, stirring occasionally. When you’re done with the reduction, you should have about 1/2 cup (if you have more, keep cooking!). Place the reduced puree into an airtight container and refrigerate it for at least 30 minutes, or until it reaches room temperature. Then, whisk it together with the whole milk and set aside.

  2. Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with wax or parchment paper circles. In a medium sized bowl, place the sifted cake flour, baking powder, baking soda, and salt and whisk to combine. 

  3. In the bowl of your stand mixer with the paddle attachment, whip the butter on high for one minute. Add the granulated sugar and beat on medium for another 2 minutes, until light and fluffy. Turn the mixer to low and add the eggs one at a time, making sure each one is incorporated before adding the next, then turn the mixer to high and beat for 1 minute.

  4. Turn the mixer to low and add the vanilla and sour cream until incorporated. Keeping the mixer on low, add all of the dry ingredients at once until just combined, then add the strawberry milk mixture and pink food coloring (if using) until just combined, about 30 seconds. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing. Pour the batter into the prepared cake pans, about 2/3 full.

  5. Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for five minutes, after which you can turn them out and continue to cool them on a wire rack or sheet pan for several hours.

Make the Strawberry Buttercream

  1. With a food processor, grind the freeze-dried strawberries into a fine powder and set aside. Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and strawberry powder and continue to mix on medium for 1 minute.

  2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition. Add the salt and mix on low for another 30 seconds.

Assembly

  1. After cooling and leveling the strawberry cake layers, fill and frost with strawberry buttercream. To create the look pictured, create a smooth buttercream finish with the strawberry buttercream. Then, divide the remaining buttercream amongst two piping bags – one fitted with Wilton Tip 1M and one fitted with Wilton Tip 4B. Pipe rosettes and stars in a crescent moon shape on top of the cake and as accents on the side of the cake. Finish the look by garnishing with fresh sliced strawberries and chamomile flowers.

Recipe Notes

Make Ahead Tips: 

  1. You can make the reduced strawberry puree up to one week before using in the cake recipe and store in an airtight container in the refrigerator until you’re ready to make the cake. Just bring it back to room temperature by letting it sit on the counter for at least an hour. 
  2. The cake layers can be made ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively, you can wrap them and store in the freezer for up to two months before thawing and decorating. 
  3. The buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.

To make this recipe as cupcakes: fill tins no more than 2/3 full and bake at 350ºF for 15-17 minutes. 

Did you make this cake recipe? I want to know how it went! Leave me a comment below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

60 Comments

  1. Hi Whitney,
    This looks gorgeous and I can’t wait to try it! Your cakes have always worked for me. And they always taste fantastic. I do have a question – how do you reduce pureed strawberries? I Googled “how to reduce strawberries” and got how to make a strawberry reduction sauce. Is that the same thing?
    Thanks very much and keep the wonderfulness coming.
    Eileen

    • OMG, so sorry. Your Step 1 tells how to do it. D’uh?! I should just get in the habit of reading the recipe through first.
      Cheers,
      Eileen

  2. In your buttercream directions, you have raspberry powder instead of strawberry powder.

  3. Hi! Would i have t9 double this recipie to make it with 3 8 inch cake pans!

  4. Sorry messed up would i have to double the recipie to make it in three 8 inch cake pans

    • No worries, Ale! Doubling the recipe will be more than enough. If you multiply all of the ingredients in the recipe by 1.5 it should be the perfect amount. Hope you love this one!!

  5. GORGEOUS cake, Whitney!!! It’s soooooo pretty! That decoration is stunning; it looks so fresh and summery. Lovvvve it 😀 If our oven weren’t broken right now, I’d be in the kitchen making this!

    • Thank you so much, Erin! So sorry to hear about your oven. I hope you get the chance to make this cake once its back up and running!

    • Hi Ale! I get them from my local grocery store (Trader Joe’s), but you can also get them on Amazon if you can’t find them locally. They are linked in the portion of this post where I talk about freeze dried strawberries

    • It can! It’s in the Notes section of the recipe – fill the tins no more than 2/3 full and bake for 15-17 min at 350ºF

  6. 5 stars
    Beautiful! I’m going to make this for my husbands birthday tomorrow. You are so talented.

  7. Hi Whitney,

    This cake looks stunning. I would like to make it for my daughter’s birthday. Can i bake them in three 7 inch by 3 inch pans? Or do I need to scale the recipe? For a trial, Can i divide the recipe in thirds and then bake it in 7 inch by 3 inch pan?

    • Excited for you to make this recipe, Dianne! Scaling this recipe will depend on how tall you want each layer to be. If you want that full 3 inch height for each 7-inch pan, I recommend either making 1.5x or even 2x this recipe. If you don’t mind having shorter layers, this recipe will make three 7-inch layers that are about 1.25 inches tall as-is. I’m not sure about scaling it by 1/3 to test it as one layer, it’s really hard to scale a recipe down that much and make it work. If you do want the full 3-inch layer height, you’ll need to increase the baking time some. I’m not sure exactly how much longer since I’ve never tested this recipe in a pan of that size, but try 5-10 minutes longer and just know you’ll need to keep an eye on it.

  8. Hi Whitney! Can I replace the freeze dried strawberry with fresh strawberry in make the strawberry buttercream?

    • Hi Audrey! The reason I use freeze dried strawberries in the buttercream recipe is because the moisture has been removed from the berries, so there’s no added liquid to worry about messing with the overall consistency of the buttercream. If you use fresh strawberries, too much liquid will be added with not enough flavor. Instead, I would recommend either finding a recipe that uses fresh strawberries or you can also try making and adding more reduced strawberry puree for the buttercream (to use in place of the freeze dried berries). I’ve never tried it before, but it seems like it would work better than straight fresh strawberries in terms of adding flavor without too much liquid. Just make sure it’s room temp before you add it!

  9. Hi Whitney!

    First of all thank you for your inspiration! You are a true artist! I follow you from Scandinavia Finland!

    I could only find freeze dried raspberries so I was wondering if I made this cake completely from raspberries instead of strawberries do you think it will work as well? I love raspberries so much!

    Thank you for your reply! ❤️

    • Hi Heili! You certainly can sub in an equal amount of freeze dried raspberries in this recipe, or any freeze dried fruit – I do it all the time. Enjoy!

      • Heili Kaasik

        I did it!!! And what an amazing cake!!! I had picked wild raspberries last summer from our back yard and frozen them. I made a pure from those, then I removed all the raspberry seeds and cooked a reduction. It was a bit of work but my god it made the cake great!!! For the butter cream I bought the freeze dried raspberries from our grocery store! I loved it!

          • Heili Kaasik

            Well I love raspberries obviously… But it is a bit more to do compared to strawberries because of the seeds. Some people don’t mind them and me neither when I am eating whole berries. But with a pure and a reduction I think they have to be removed. And of course all the raspberries vary when it comes to seeds. Those wild berries are so tiny but full of flavour and lots of seeds. My mother grows a totally different assortment which nearly has none seeds but I think they are not so sweet.. is there a way to send you a picture of my cake?

  10. Hi Whitney! This cake looks amazing – I can’t wait to try it! How many cupcakes would one batch make, you think? Wondering if I need to double 🙂

    • Hi Kaitlin! So excited for you to try this cake! One batch of this recipe yields about 36-40 cupcakes. If you do decide to bake this recipe as cupcakes, just be sure to fill the tins no more than 2/3 full and bake at 350 for about 15-17 min. Enjoy!

  11. 5 stars
    Hi Whitney! I made this cake in September and it was SUCH a hit. I am making it again this weekend but I remember the layers not looking as colorful as yours did. Would you recommend adding any gel food coloring to the batter? And if so how much? I have the Wilton Color Right gels and thought maybe a drop of either the red or pink?

    • So happy you love this recipe, Adriana! I did specify in the recipe to add 1-2 drops of pink food coloring at the end of the recipe if you’re wanting a more vibrant pink cake (like mine!). A few drops of the pink from the Wilton Color Right gels will work perfectly, I think that’s the same gel I used in this cake. Enjoy!!

      • Thanks so much! I scanned through the recipe to see if you mentioned food coloring and totally missed that you had included it.

  12. Patricia Scott

    5 stars
    Good morning…thank you for your strawberry and vanilla cake recipes. Not only easy to make they’re delicious! I’ve made the “Strawberry Crunch” cake a few times and it is constantly requested.

    • Yay, Patricia! I’m so happy to hear that these recipes have been a hit! Thanks for taking the time to let me know 🙂

  13. Hi Whitney – I have strawberry puree (made from frozen strawberries) left over from a cake recipe that flopped. I would like to try your recipe. Do you think I can used my leftover puree in your recipe? Also, does this cake come out dense enough to stack?

    • Hi Anna! You can certainly use the puree you have left over. I would still reduce it as this recipe instructs. And yes, this cake is certainly stackable! Hope you enjoy this recipe!

  14. Thanks Whitney! When you say reduce it do you mean cooking it down? I did that originally and just stored the leftovers in the refrigerator. Do you think I need to cook it down more? Or should I just start over?

    • Yes, exactly – by “reducing” I mean cooking it down. You can use those reduced puree leftovers, just make sure you bring it to room temperature before using it in the recipe!

  15. 5 stars
    Thank you Whitney!! I started from scratch because I got too nervous about using the left over puree. Lol. Just came out of the oven, looks and smells amazing! It’s so helpful that you have not only measurements but also weights on your recipe. Very helpful. Your instructions are perfect!

  16. 5 stars
    I made this strawberry cake for Valentine’s Day and covered it with chocolate frosting. It was fluffy and delicious. I made your vanilla cake today though, and the cake layers were quite tough, especially when compared to these fluffy strawberry layers. I made two 6-inch cake layers, and used the extra batter to make cupcakes. Interestingly, the cupcakes were light and fluffy, even though the cake layers were not. Do you think I could use this recipe as a vanilla cake if I were to increase the milk to 1 1/4 c. instead of using the strawberry purée? Thanks. I’ve had great results with multiple recipes on your blog.

    • Hi Sam! So happy you loved this strawberry cake recipe! That is a puzzler as to why the vanilla cake didn’t end up as fluffy – I used the vanilla cake recipe as a base when writing this strawberry cake recipe. You are welcome to try experimenting with omitting the puree in this recipe and increasing the milk though!

  17. Veronica

    Hello! Do we have to use cake flour for this recipe? I feel like cake flour never works for me. I love all your recipes, btw. Thanks!

  18. Hi, is this a recipe you can simply halve for a sheet cake? Thanks!

  19. 5 stars
    Made this cake to surprise a friend for her birthday and it was a huge hit!!! Thank you so much for a fabulous recipe and lots of inspiration.

  20. So I am in Australia and just made the cakes and am wondering if I used the wrong flour? I used plain, but should I have used self raising? Not sure if you are familiar with these terms in the US?

  21. Milagros Ayaucán

    Hola que tal soy de Perú, es hermoso tu trabajo meencanta lo que haces, una consulta aquí en Perú trabajamos mucho los pasteles con aceite vegetal,
    Se puede reemplazar la mantequilla por aceite?? Cuanto seria la proporción??… gracias por la ayuda

    • Hi Milagros! I haven’t tried replacing the butter with oil in this recipe, so I’m not sure how it would turn out. You are certainly welcome to try it! If you do, let me know how it goes!

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