Fresh strawberries make the kind of cake you remember. Light, fluffy, and gently sweet, this recipe keeps the berry flavor front and center without being heavy or overly sugary. It’s the kind of cake you can serve for birthdays, brunch, or a sunny afternoon treat.

You’ll use real strawberries in both the batter and the frosting, so every bite tastes like summer. No fancy equipment needed, just a few smart steps and fresh ingredients.

Why This Recipe Works

This strawberry cake starts with a batter that uses oil and butter for the best of both worlds: rich flavor and moist texture. Cake flour keeps the crumb light, while sour cream adds tenderness and a slight tang that balances sweetness.

We use a simple strawberry reduction to pack in real fruit flavor without making the batter watery. Whipped cream cheese frosting keeps things fluffy instead of heavy. The result is a soft, springy cake with clean strawberry flavor in every layer.

What You’ll Need

Fresh strawberries: About 1 1/2 pounds (to make puree/reduction and for garnish).
Granulated sugar: For sweetness in both cake and reduction.
Cake flour: For a tender, airy crumb.
All-purpose will work in a pinch (see FAQs).
Baking powder and baking soda: For lift and a light texture.
Fine sea salt: Just enough to balance sweetness.
Unsalted butter: Softened, for flavor and structure.
Neutral oil: Such as canola or vegetable, for moisture.
Eggs: Room temperature, for structure and richness.
Sour cream: Full-fat, room temperature, for tenderness.
Vanilla extract: Enhances the strawberry flavor.
Optional strawberry extract: For an extra boost of berry, if desired.
Powdered sugar: For the frosting.
Cream cheese: Softened, for tangy, stable frosting.
Heavy cream: To lighten and whip the frosting.
Lemon juice: A splash to brighten the berries and frosting.

How to Make It

Prep the strawberries: Hull and slice 1 pound of strawberries. Blend into a smooth puree. Pour into a small saucepan with 1–2 tablespoons sugar and a squeeze of lemon.
Simmer over medium heat, stirring often, until reduced to about 2/3 cup and thickened like a thin jam, 12–15 minutes. Cool completely.
Get your pans ready: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
Lightly flour the sides. This helps the cakes release cleanly and rise evenly.
Mix the dry ingredients: In a medium bowl, whisk 2 1/2 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, 2–3 minutes.
Add 1/3 cup neutral oil and beat to combine. This blend gives you flavor and moisture.
Add eggs and flavor: Beat in 3 large eggs, one at a time, scraping the bowl. Mix in 1 1/2 teaspoons vanilla and, if using, 1/2 teaspoon strawberry extract.
The batter should look glossy and smooth.
Stir in sour cream and strawberry reduction: Mix in 1/2 cup sour cream and the cooled strawberry reduction until fully combined. The batter will turn a soft pink.
Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until no dry streaks remain. Do not overmix.
Overmixing leads to a dense cake.
Divide and bake: Split the batter evenly between prepared pans. Smooth the tops. Bake 22–27 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
Cool the layers: Let cakes cool in pans for 10 minutes.
Run a knife around edges, then turn onto a rack. Peel off parchment and cool completely before frosting.
Make the frosting: Beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth. Add a pinch of salt and 1 teaspoon lemon juice.
In a separate bowl, whip 1 cup cold heavy cream to medium peaks. Fold the whipped cream into the cream cheese mixture in two additions until fluffy. For a pink tint and flavor, fold in 2–3 tablespoons strawberry reduction or 1–2 tablespoons strawberry puree.
Assemble: Place the first cake layer on a stand.
Spread a generous layer of frosting. Add a thin layer of sliced fresh strawberries if you like (pat them dry first). Top with the second layer.Frost the top and sides. Chill 20–30 minutes to set.
Garnish and serve: Decorate with halved strawberries on top. Slice with a sharp knife, wiping between cuts for clean slices.

How to Store

Refrigerate: Store the cake covered in the fridge for up to 4 days.

The frosting stays stable and the flavors meld nicely. Let slices sit at room temperature for 20–30 minutes before serving for the best texture.

Freeze: For longer storage, wrap unfrosted cake layers tightly in plastic, then foil. Freeze up to 2 months.

Thaw in the fridge overnight, then frost. You can also freeze leftover frosted slices individually for up to 1 month; thaw in the fridge.

Why This is Good for You

Strawberries bring natural sweetness, fiber, and vitamin C. That means bright flavor without leaning entirely on sugar.

Using a balance of butter and oil keeps the cake moist, so you don’t need heavy amounts of frosting. Sour cream and lemon help keep the flavor clean and not overly sweet. With fresh fruit in both the cake and topping, you get a dessert that tastes lighter and more refreshing than a typical layer cake.

What Not to Do

Don’t skip the reduction: Adding raw puree directly to the batter can make the cake dense or gummy.
Don’t overmix: Once the flour goes in, mix just until combined to avoid a tough crumb.
Don’t frost warm cake: Warm layers will melt the frosting and cause sliding.
Don’t use watery strawberries in the middle: If layering fresh berries inside, pat them very dry to prevent soggy layers.
Don’t crank the oven: Higher heat browns the cake before the center sets, leading to a dry edge and sunken middle.

Recipe Variations

Strawberry Sheet Cake: Bake in a 9×13-inch pan for 30–35 minutes.
Frost the top and slice into squares.
Lemon-Strawberry Twist: Add 1 tablespoon lemon zest to the batter and increase lemon juice in the frosting for a brighter, citrusy finish.
Strawberries and Cream Naked Cake: Keep frosting minimal on the sides for a rustic look, and stack sliced berries between layers.
Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. Mix gently and check doneness a couple minutes early.
Strawberry Shortcake Vibes: Swap the frosting for lightly sweetened whipped cream and layer with plenty of fresh berries.
Chocolate-Dipped Edge: Drizzle cooled melted dark chocolate over the top and let it set before slicing for a richer contrast.

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FAQ

Can I use frozen strawberries?

Yes. Thaw completely and drain excess liquid before pureeing.

You may need to reduce the puree a minute or two longer to reach a thick, jammy texture.

What if I don’t have cake flour?

Use all-purpose flour, but swap 2 tablespoons per cup with cornstarch. For this recipe, measure 2 1/2 cups all-purpose flour, remove 5 tablespoons, and add 5 tablespoons cornstarch. Sift well for a lighter crumb.

How do I keep the cake pink without food coloring?

The reduction gives natural color.

For a deeper pink, stir in a spoonful of freeze-dried strawberry powder to the batter or frosting. It boosts both color and flavor naturally.

Can I make the cake ahead?

Yes. Bake the layers one day ahead, wrap tightly, and keep at room temperature or refrigerated.

Frost the day you plan to serve. The strawberry reduction can be made up to 3 days ahead and refrigerated.

Why did my cake sink in the middle?

Common causes include underbaking, opening the oven door too early, or too much liquid from an unreduced puree. Bake until the center springs back, and reduce the strawberries until thick.

How sweet is the frosting?

It’s lightly sweet, thanks to cream cheese and whipped cream.

If you prefer a classic buttercream, swap the frosting for a strawberry buttercream using softened butter and more powdered sugar.

Can I make cupcakes with this batter?

Absolutely. Line a muffin tin and fill cups two-thirds full. Bake 16–19 minutes, or until a toothpick comes out with moist crumbs.

Cool completely before frosting.

What oil works best?

Use a neutral oil like canola, vegetable, or light olive oil. Strongly flavored oils can compete with the strawberries.

Wrapping Up

This Homemade Strawberry Cake is soft, airy, and full of real berry flavor. With a simple reduction, a balanced batter, and a light cream cheese whipped frosting, it feels special without being fussy.

Serve it chilled on a warm day or at room temperature for the fluffiest bite. Keep a few extra berries for the top, and you’ve got a cake that looks as good as it tastes. Fresh, light, and just sweet enough—this one’s a keeper.