Go Back
–+ servings
A delicious plate of Strawberry Cake Recipe – From Scratch

Strawberry Cake Recipe – From Scratch

This delightful strawberry cake from scratch is a showstopper with its vibrant pink hue and luscious strawberry flavor, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling and Decorating Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 731
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake
  • 1.5 cups cake flour
  • 1.5 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 2.5 tsp baking powder
  • 1 tsp table salt
  • 1 cup cold butter cubed, 2 sticks
  • 4 large eggs
  • 0.75 cups milk or buttermilk
  • 0.75 cups strawberry puree or strawberry jam
  • 2 tsp vanilla extract
  • 15-20 drops pink food color optional
Strawberry Buttercream Frosting
  • 2 cups butter room temperature
  • 1 tsp vanilla extract
  • 0.25 tsp table salt
  • 7 cups confectioner’s sugar
  • 0.75 cups strawberry puree or strawberry jam
  • 15-20 drops pink food color optional
Fresh Strawberry Puree
  • 1.5 cups strawberries fresh about 10-12
  • 2 tbsp granulated sugar

Equipment

  • Large Mixer Bowl
  • 8" Round Cake Pans

Method
 

  1. Preheat the oven to 350 degrees. Liberally grease and flour 2 – 8″ round cake pans. Set aside.
  2. In a large mixer bowl, stir together the cake flour, all-purpose flour, sugar, baking powder, and salt.
  3. Add the cubed butter and mix until it looks like coarse, moist crumbs.
  4. Beat in the eggs, one at a time.
  5. In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
  6. With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
  7. Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
  8. Divide the batter between the two prepared cake pans.
  9. Bake for 35-40 minutes or until the toothpick test comes out clean.
  10. Cool completely before removing from the pan and frosting. Freeze for at least 1-2 hours before decorating.
  11. For the frosting, place the butter in a large mixer bowl and beat on high until light and fluffy.
  12. Add the vanilla and salt, mix until just combined.
  13. Slowly beat in the confectioner’s sugar, 1 cup at a time making sure it is completely incorporated each time.
  14. Fold in the strawberry puree or jam.
  15. Beat in the food color if using.
  16. Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
  17. Remove one of the cakes from the pan and place it on a cake plate. Trim off the dome if not flat.
  18. Add some of the frosting in an even layer on top of that bottom round of cake.
  19. Remove the second cake from the pan, trim it as you did the first layer to make sure it is flat.
  20. Place that layer on top of the filling layer.
  21. Spread a thin coat of frosting (crumb coat) around the whole cake. Freeze to set.
  22. Add another thicker layer of frosting to the top and sides of the cake.
  23. Decorate using a piping bag as desired. Top with a single strawberry in the center.
  24. Keep refrigerated until ready to serve.

Nutrition

Calories: 731kcalCarbohydrates: 97gProtein: 5gFat: 37gSaturated Fat: 0.3gCholesterol: 93mgSodium: 528mgPotassium: 107mgFiber: 1gSugar: 77gVitamin C: 21mgCalcium: 60mgIron: 1mg

Notes

Food color is optional but recommended to enhance the cake’s appearance. The recipe can be adjusted for different pan sizes, and freezing the cake before frosting helps in decorating.
Tried this recipe?Let us know how it was!