Strawberry cake should taste like strawberries, not just pink food coloring. This DIY version gets its flavor from real fruit, and the texture is tender without being dense. It’s the kind of cake that feels special but doesn’t ask for complicated steps or fancy tools.
If you can stir, fold, and bake, you can make this. Serve it for birthdays, weekend gatherings, or just because you found great berries at the market.
What Makes This Special
This cake leans on fresh strawberry puree and a quick strawberry reduction to amp up the flavor naturally. No boxed mixes or artificial flavors—just honest fruit and a moist, buttery crumb.
It also includes a strawberry cream cheese frosting that’s lightly tangy, which keeps the cake from feeling too sweet. The steps are simple, the ingredients are easy to find, and the results taste like spring, even in the middle of winter.
Ingredients
- For the strawberry reduction:
- 2 cups fresh strawberries, hulled and chopped (or frozen, thawed)
- 1–2 tablespoons granulated sugar (optional, to taste)
- 1 teaspoon lemon juice
- For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (120 ml) whole milk, room temperature
- 1/2 cup (120 ml) strawberry reduction (from above), cooled
- 1 tablespoon pure vanilla extract
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- For the strawberry cream cheese frosting:
- 8 oz (225 g) cream cheese, cold but workable
- 1/2 cup (115 g) unsalted butter, softened
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 1/4 cup (60 ml) strawberry reduction, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- To finish:
- Fresh strawberries for topping and layering (optional)
How to Make It
- Make the strawberry reduction. Add chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring and mashing occasionally, until the berries release their juices and thicken, 12–15 minutes.
You’re aiming for a jammy, spoonable texture. Cool completely.
- Prep your pans and oven. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9×13-inch pan) with parchment.
Lightly flour the sides to prevent sticking.
- Combine dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients. In a measuring cup, stir the milk, cooled strawberry reduction, and vanilla. The mixture will be pink and slightly thick.
- Cream butter, oil, and sugar. In a large bowl, beat butter, oil, and sugar on medium-high until pale and fluffy, about 2–3 minutes.
The oil keeps the cake moist; the butter gives flavor.
- Add eggs. Beat in the eggs one at a time, mixing well after each. Scrape the bowl as needed. The batter should look smooth and light.
- Alternate dry and wet. Add one-third of the dry mix, then half the strawberry milk, then another third of dry, the rest of the strawberry milk, and finish with dry.
Mix on low just until combined. Do not overmix or the crumb will turn tough.
- Bake. Divide the batter between pans and smooth the tops. Bake 22–28 minutes for 8-inch rounds (28–34 minutes for a 9×13) until a toothpick comes out clean or with a few moist crumbs. The cakes should spring back lightly to the touch.
- Cool completely. Let cakes cool in their pans for 10 minutes, then turn out onto a rack.
Peel off parchment and cool fully before frosting.
- Make the frosting. Beat cream cheese until smooth. Add butter and beat until creamy. Mix in powdered sugar, 1 cup at a time, followed by the strawberry reduction, vanilla, and a pinch of salt.
Adjust with more powdered sugar for a thicker texture. You want it spreadable and stable, not runny.
- Assemble. Place one cake layer on a plate. Spread a generous layer of frosting.
Add sliced fresh strawberries if you like, then top with the second layer. Frost the top and sides. For a rustic look, keep it semi-naked and top with whole berries.
- Rest and slice. For cleaner slices, chill the frosted cake for 20–30 minutes to set.
Use a sharp knife, wiping between cuts.
How to Store
- Refrigerate: Because of the cream cheese frosting, store the cake in the fridge. Cover well and enjoy within 3–4 days.
- Room temperature window: The cake can sit out for serving for up to 2 hours. Return leftovers to the fridge.
- Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months.
Thaw in the fridge overnight. Frosting can be made fresh or frozen in a sealed container; thaw and re-whip before using.
Health Benefits
Strawberries bring natural vitamin C, antioxidants, and fiber, which support immunity and overall health. Compared to store-bought mixes with artificial flavors, this version uses real fruit and lets you control the sugar.
Swapping part of the butter for oil helps maintain moisture with slightly less saturated fat. It’s still dessert, but it’s dessert with real ingredients and bright, natural flavor.
What Not to Do
- Don’t skip cooling the reduction. Warm puree can curdle batter or frosting.
- Don’t overmix the batter. Overmixing builds gluten and leads to a tough cake.
- Don’t eyeball baking powder or soda. Too much causes sinking and off flavors; too little means a dense crumb.
- Don’t frost warm cake. The frosting will slide and melt.
- Don’t thin the frosting with extra reduction at the end. It can break the emulsion. If you need more strawberry flavor, add a teaspoon at a time and compensate with more powdered sugar.
Alternatives
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
Let the batter rest 10 minutes before baking to hydrate.
- Dairy-free: Swap butter for plant butter and cream cheese for a dairy-free alternative. Use unsweetened almond or oat milk. Taste and adjust frosting thickness.
- Egg-free: Use 1/2 cup unsweetened applesauce or 3 tablespoons aquafaba per egg.
Expect a slightly denser crumb but good moisture.
- Less sweet: Reduce granulated sugar by 1/4 cup in the cake and start with 2 1/2 cups powdered sugar in the frosting, adding more only if needed.
- Sheet cake or cupcakes: Bake in a 9×13 pan for 28–34 minutes, or make 18–20 cupcakes baked 16–20 minutes.
- Whipped cream topping: For a lighter finish, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 tablespoon cooled strawberry reduction. Keep chilled.
FAQ
Can I use frozen strawberries?
Yes. Thaw them first and drain excess liquid so your reduction thickens properly.
Measure after thawing and chopping.
Why did my cake sink in the middle?
Usually it’s from underbaking, too much leavener, or opening the oven door early. Check your oven temperature with an oven thermometer and bake until the center springs back.
How do I get a stronger strawberry flavor?
Cook the reduction longer to concentrate it, and use the full amount in both the cake and frosting. You can also fold in finely chopped fresh berries, patted dry, but keep it to 1/2 cup to avoid excess moisture.
Can I make it ahead?
Yes.
Bake the layers a day ahead, wrap well, and refrigerate. Frost the day of serving. The reduction can be made up to 3 days in advance.
What if my frosting is too soft?
Chill it for 15 minutes, then beat again.
Add powdered sugar 1–2 tablespoons at a time until it holds peaks. A pinch more salt can balance sweetness.
Do I need food coloring?
No. The reduction gives a soft, natural pink.
If you want a stronger color, add a tiny drop of gel color, but it’s optional.
Can I make a three-layer cake?
Yes. Divide the batter into three 6-inch pans and reduce the bake time by a few minutes. Keep an eye on doneness.
In Conclusion
This DIY Strawberry Cake keeps things simple: real fruit, reliable steps, and a soft crumb that actually tastes like strawberries.
The frosting is creamy and balanced, and the whole cake feels fresh without being fussy. Whether it’s for a celebration or a weeknight treat, this is the kind of recipe you’ll come back to whenever berries are calling your name.