This fresh strawberry cake is packed with real strawberry flavor from a homemade reduction that makes every bite taste like summer. The cake bakes up soft and tender with a gorgeous pink color, and the creamy strawberry buttercream is light enough that you'll want seconds. I made this for my niece's birthday last spring, and she said it tasted like "eating clouds made of strawberries." The best part? You're working with actual strawberries here, not artificial flavoring, so the taste is naturally sweet and bright.
If you love easy dessert recipes that look impressive but come together without too much fuss, this one's a winner.
The cake stays moist for days, and the buttercream pipes beautifully if you're feeling fancy. It's one of those Chocolate Chip Cookies that works for birthdays, Mother's Day, or just because you want something pink and pretty on a Tuesday afternoon. Pair it with your favorite Fudgy Brownies Recipe or Chocolate Cake Recipe for balance, or go all in and serve it with vanilla ice cream.
Why You will Love This Strawberry Cake !
This strawberry cake delivers real, honest-to-goodness strawberry flavor without any shortcuts. The homemade reduction is the secret, and once you make it, you'll have enough to use in the cake, the frosting, and even as a filling between the layers. The cake bakes up soft and springy, and the buttercream is smooth and creamy without being heavy.
It's also a great recipe for anyone who wants to try making a layer cake but feels intimidated. The instructions are straightforward, and the ingredients are simple. You don't need fancy tools or pastry school skills. Just a stand mixer, a couple of cake pans, and a little patience while the strawberry reduction simmers.
The pink color is cheerful and bright, making this a natural choice for celebrations. But it's also delicious enough to make just because you're craving something sweet and fruity.
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Strawberry Cake Ingredients
Here's everything you need to make this moist strawberry layer cake with creamy buttercream frosting.
See Recipe Card Below This Post For Ingredient Quantities
For the Strawberry :
fresh or frozen strawberries (thawed): The base of your reduction. Fresh or frozen both work beautifully.
sugar (optional): Helps thicken the reduction and balances the tartness of the berries.
lemon juice: Brightens the strawberry flavor and adds a hint of tang.
lemon zest: Brings a fresh, citrusy note that complements the berries.
pinch salt: Enhances all the flavors and keeps everything balanced.
For the Fresh Strawberry Cake:
unsalted butter (room temperature): Creates a tender crumb and adds richness. Make sure it's soft before you start.
granulated sugar: Sweetens the cake and helps it stay moist.
egg whites (room temperature): Keeps the cake light and fluffy while maintaining that pretty pink color.
milk (room temperature, whole milk preferred): Adds moisture and helps bring the batter together smoothly.
strawberry reduction (room temperature): This is where all that fresh strawberry flavor comes from.
vegetable or canola oil: Keeps the cake soft and moist for days.
lemon juice (fresh): Adds brightness and balances the sweetness.
Zest of lemon: Gives the cake a subtle citrus lift that makes the strawberry flavor pop.
strawberry emulsion or extract (LorAnn oils bakery emulsion recommended): Boosts the strawberry flavor even more.
vanilla extract: Rounds out all the flavors and adds warmth.
pink food color (Americolor electric pink gel): Gives you that vibrant pink hue. Without it, the cake can turn grayish.
all-purpose flour: Forms the structure of the cake and keeps it tender.
baking powder: Helps the cake rise and stay fluffy.
baking soda: Works with the acidity in the lemon juice to create lift.
salt: Balances the sweetness and enhances all the other flavors.
strawberry reduction (room temperature): Infuses the frosting with fresh strawberry flavor and a soft pink color.
pasteurized egg whites: The base of the Swiss meringue buttercream. Creates a light, silky texture.
powdered sugar: Sweetens the buttercream and helps stabilize it.
unsalted butter (room temperature): Adds richness and makes the frosting creamy and smooth.
salt: Keeps the buttercream from tasting too sweet.
vanilla extract: Adds warmth and depth.
how to make Strawberry Cake
Follow these steps to make a beautiful, bakery-style strawberry layer cake at home.
Strawberry Reduction:
- Prepare the Strawberry Reduction: Place thawed or fresh strawberries in a blender and blend until completely smooth. Pour the puree into a medium saucepan, then stir in the sugar (if using), lemon zest, and lemon juice. Bring everything to a boil over medium-high heat.
- Reduce and Thicken: Once boiling, reduce the heat to medium-low and let the mixture simmer gently. Stir occasionally to prevent burning. The reduction is ready when it thickens to the consistency of tomato sauce and reduces down to about 2 cups of liquid. This usually takes 40 to 60 minutes, so be patient.
- Cool and Store: Set aside the amount you need for the cake and buttercream, and save the rest to spread between the layers for extra moisture. Store leftovers in the fridge for up to a week or freeze for up to 6 months.
- Prep Ingredients: Make sure all your ingredients, especially the butter, milk, egg whites, and strawberry reduction, are at room temperature. This helps everything blend smoothly without curdling. Preheat your oven to 350ºF (176ºC) and grease two 8" cake pans with butter or cooking spray.
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring until smooth and evenly combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps.
- Cream Butter and Sugar: Place the room temperature butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and shiny, about 30 seconds. Gradually add the sugar and continue beating until the mixture is fluffy and light in color, usually 3 to 5 minutes. Scrape down the sides of the bowl as needed.
- Add Egg Whites: Add the egg whites one at a time, beating for 15 seconds between each addition. The mixture should look smooth and cohesive, not curdled or separated.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients and wet ingredients in thirds, starting with the dry. Alternate between dry and wet, mixing until just incorporated after each addition. Scrape the sides of the bowl to make sure everything is evenly mixed. Don't overmix, or the cake can turn dense.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until the cakes are firm to the touch and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then flip them onto wire racks to cool completely. For easier assembly, wrap the cooled layers in plastic wrap and refrigerate or freeze before frosting.
- Whip Egg Whites and Powdered Sugar: Combine the egg whites and powdered sugar in the bowl of a stand mixer. Whip on low speed until combined, then increase to high speed and whip for 5 minutes. The mixture should be thick and glossy.
- Add Butter: Add the softened butter in chunks, a few pieces at a time. Whip on high speed for 8 to 10 minutes, until the buttercream is light, white, and fluffy. If the mixture looks curdled at first, don't worry. Just keep whipping, and it will come together.
- Incorporate Strawberry Reduction: Add the strawberry reduction, vanilla extract, and salt. Continue whipping until the buttercream is smooth and evenly colored.
- Smooth Buttercream (Optional): For an extra silky texture, switch to the paddle attachment and mix on low speed for 15 to 20 minutes. This removes air bubbles and makes the buttercream easier to spread.
Substitutions and Variations
You can customize this strawberry cake to fit what you have on hand or your personal preferences.
Strawberries: If you don't have fresh or frozen strawberries, you can use strawberry jam or preserves for the reduction. Just skip the sugar and lemon juice, and simmer the jam until it thickens slightly.
Egg Whites: If you'd rather use whole eggs, you can substitute 3 large eggs for the 6 oz of egg whites. The cake will be slightly denser and may have a more yellow tint instead of pink.
Milk: Any milk works here. Almond milk, oat milk, or even buttermilk will give you slightly different textures, but all taste great.
Food Coloring: The pink gel is optional, but without it, the cake can turn a grayish color due to the strawberries. If you prefer a natural look, just skip it.
Buttercream: If Swiss meringue buttercream feels intimidating, you can make a simple American buttercream instead. Just beat softened butter with powdered sugar, add the strawberry reduction, and whip until fluffy.
Equipment for Strawberry Cake
Having the right tools makes this recipe easier and more enjoyable.
- Blender: For pureeing the strawberries into a smooth mixture.
- Medium Saucepan: To simmer the strawberry reduction.
- Stand Mixer with Paddle Attachment: Essential for creaming the butter and sugar and whipping the buttercream.
- Two 8" Cake Pans: For baking the cake layers evenly.
- Mixing Bowls: You'll need a few for separating wet and dry ingredients.
- Whisk: For combining the dry ingredients and wet ingredients smoothly.
- Spatula: For scraping down the bowl and folding ingredients together.
- Wire Cooling Racks: So the cakes can cool evenly after baking.
Storage your Strawberry Cake
This strawberry cake stays fresh and delicious for several days with proper storage.
Room Temperature: If you're serving the cake within a day or two, you can leave it covered on the counter. The buttercream is stable at room temperature for up to 2 days.
Refrigerator: For longer storage, keep the frosted cake in the fridge. Cover it loosely with plastic wrap or place it in a cake carrier. It will stay fresh for up to 5 days. Let it sit at room temperature for about 30 minutes before serving so the frosting softens.
Freezer: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. The strawberry reduction also freezes beautifully for up to 6 months. The frosted cake can be frozen, but the texture of the buttercream may change slightly when thawed.
Expert Tips
These little tricks will help you get the best results every time.
Use a Kitchen Scale: Weighing your ingredients, especially the flour and butter, ensures accuracy and consistent results. Volume measurements can vary depending on how you scoop, but weight is always exact.
Room Temperature Ingredients: This is critical for a smooth batter and buttercream. Cold butter won't cream properly, and cold egg whites can cause the batter to curdle.
Don't Overmix: Once you add the flour, mix just until you don't see any dry streaks. Overmixing develops the gluten in the flour, which can make the cake tough.
Cool Completely Before Frosting: If the cake layers are even slightly warm, the buttercream will melt and slide off. Chilling the layers in the fridge or freezer makes assembly much easier.
FAQ
Strawberry cake became popular in the United States in the early 1900s when strawberries were more widely available. It's often associated with spring and summer celebrations because that's when strawberries are at their peak. Making it with fresh strawberry reduction gives you the most authentic flavor.
Yes, especially if it's frosted with buttercream that contains fresh strawberry reduction. The cake stays fresh in the fridge for up to 5 days. Just let it sit at room temperature for about 30 minutes before serving so the frosting softens and the flavors come through.
Strawberries aren't technically berries, they're the only fruit with seeds on the outside, they're part of the rose family, one cup has more vitamin C than an orange, and they're grown in every state in the U.S. When you cook them down into a reduction, their natural sugars concentrate and the flavor becomes even sweeter.
It depends on the frosting and how long you're storing it. Buttercream made with fresh fruit should always be refrigerated. If you're serving the cake within a day and the room isn't too warm, you can leave it covered on the counter. For anything longer, the fridge is safer and keeps everything fresh.
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Pairing
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Strawberry Cake
Ingredients
Method
- Place thawed or fresh strawberries in a blender and blend until smooth.
- In a medium saucepan, combine strawberry puree, sugar, lemon juice, lemon zest, and a pinch of salt. Bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally until the mixture thickens to a consistency resembling tomato sauce (about 40-60 minutes).
- Once thickened, remove from heat and cool. You should have about 2 cups of reduction.
- Ensure all ingredients (butter, egg whites, milk, reduction) are at room temperature.
- Preheat oven to 350°F (176°C) and grease two 8-inch cake pans.
- In a medium bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter in a stand mixer on medium speed until smooth and creamy, about 30 seconds.
- Gradually add sugar and beat until light and fluffy, about 3-5 minutes.
- Add egg whites one at a time, beating well between additions.
- Add one-third of the dry ingredients to the wet mixture, followed by one-third of the milk mixture. Mix until almost combined. Repeat two more times.
- Scrape the bowl and beat until fully incorporated.
- Divide the batter evenly between the prepared pans.
- Bake at 350°F (176°C) for 30-35 minutes, or until a toothpick comes out clean or with a few crumbs.
- Let cakes cool in the pans for 10 minutes, then flip onto wire racks to cool completely.
- Wrap cooled cakes in plastic wrap and refrigerate or freeze before assembling.
- In the bowl of a stand mixer, combine egg whites and powdered sugar. Whisk on low speed, then whip on high for 5 minutes.
- Add softened butter in chunks, whipping on high for 8-10 minutes until light and fluffy.
- Add strawberry reduction, vanilla extract, and salt, and continue whipping until fully incorporated.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to achieve a smooth, air-free buttercream.
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