Name: Strawberry Cake with Real Fruit – Strawberry Blueberry Dessert Healthy Easy Recipes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups fresh strawberries, hulled and pureed; 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk; Optional: pink food coloring (but hey, real strawberries already do the job)

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I’ve baked a lot of cakes in my day, but there’s something kind of nostalgic and comforting about a strawberry cake made from scratch. You get this sweet, berry-packed flavor that reminds me of those early summer days when you’d pick strawberries right off the vine—juicy, sticky hands and all. This version? It’s a love letter to those moments, minus the sunburn and bug bites. It’s not a box mix, and nope, there’s no fake pink stuff in here. Real strawberries, real flavor, real effort—but not too much, don’t worry. I wanted a cake that could show up to both birthday parties and backyard BBQs and still get compliments. This one delivers. If you’ve ever had a dry strawberry cake, you know the heartbreak. This one’s soft, tender, and just the right kind of sweet. We’re talking rich butter, a gentle vanilla note, and that unmistakable strawberry punch. Think: picnic perfection or just something to sneak out of the fridge at midnight. I won’t tell if you won’t.

1) Key Takeaways
2) Easy Strawberry Cake Recipe
3) Ingredients for Strawberry Cake
4) How to Make Strawberry Cake
5) Tips for Making Strawberry Cake
6) Making Strawberry Cake Ahead of Time
7) Storing Leftover Strawberry Cake
8) Try these Cakes next!
9) Strawberry Cake
10) Nutrition

1) Key Takeaways

This strawberry cake uses real strawberries for big, fresh flavor.
It’s soft, fluffy, and doesn’t rely on a box mix or fake coloring.
You can prep it in about 15 minutes, and the rest is just baking time.
Perfect for birthdays, potlucks, or a quick treat with coffee.

2) Easy Strawberry Cake Recipe

This strawberry cake is one of those recipes you make once and immediately think, “Yep, this one’s a keeper.” It’s light, it’s fresh, and it’s got that kind of home-baked charm that makes people think you spent all day in the kitchen, even if you didn’t. The best part? Real strawberries do all the heavy lifting in the flavor department. No fake stuff, no pink dye disasters—just the sweet, juicy taste of actual fruit.

I made this cake the first time for my sister’s birthday, and we barely let it cool before cutting into it. Warm slices, a little melted frosting, everyone standing around the kitchen with forks instead of plates. That’s the kind of cake this is. It’s not perfect in a bakery-showcase way, but that’s what makes it lovable.

The texture is fluffy, the crumb is tender, and the top gets just golden enough to let you know it’s done. Whether you’re baking for a party or just because strawberries were on sale, this cake hits the spot.

3) Ingredients for Strawberry Cake

Fresh Strawberries: You’ll need two cups, pureed. Use ripe berries. They should smell like strawberries, not just look like them. This is where the cake gets its sweetness and that soft blush-pink color.

All-Purpose Flour: Two and a half cups gives structure but still keeps things tender. I sift mine first. It’s not required, but it helps avoid clumps.

Baking Powder: Two and a half teaspoons for lift. This helps the cake rise up instead of sinking like a wet sponge. Trust me, we’ve all been there.

Salt: Just half a teaspoon, but don’t skip it. It brings balance and keeps the cake from tasting flat. You’ll miss it if it’s not there.

Unsalted Butter: One cup, softened. You want it spreadable but not melted. It’s the base of that rich, tender crumb.

Granulated Sugar: One and three-quarters cups. Sweet, but not too sweet. It balances out the tartness of the strawberries.

Eggs: Four large. They bind everything together and give the cake its richness. Let them come to room temp before you start.

Vanilla Extract: A teaspoon of depth. It adds that warm undertone that makes this more than just a strawberry sugar bomb.

Whole Milk: Half a cup to loosen the batter and keep it creamy. Avoid anything low-fat. You want that full taste.

Optional Pink Food Coloring: I never use it, but if you want a stronger pink, go for it. A drop or two is plenty.

4) How to Make Strawberry Cake

Step 1. Preheat your oven to 350°F and grease two 9-inch round pans. Add a dusting of flour too. It helps the cake release clean.

Step 2. Whisk together flour, baking powder, and salt. This is your dry base, and you’ll add it in stages. Mixing ahead saves time later.

Step 3. Cream the butter and sugar in a large bowl. Beat until it’s pale and fluffy. This takes a few minutes, but don’t skip the fluff.

Step 4. Add eggs, one at a time, mixing well between each. Stir in the vanilla, and try not to eat a spoonful at this point—it smells amazing.

Step 5. Add your dry ingredients in three batches, alternating with the milk. Always end with flour. It makes for a more stable batter.

Step 6. Gently fold in the strawberry puree. If you’re using food coloring, now’s the time. Be careful not to overmix.

Step 7. Divide batter evenly between pans. Smooth the tops, then bake for 30 to 35 minutes. When a toothpick comes out clean, you’re golden.

Step 8. Let the cakes cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.

5) Tips for Making Strawberry Cake

Let’s talk about texture. If you want a soft, springy crumb, don’t overmix the batter once the flour goes in. Stir just until combined, and then walk away. Seriously.

Room temp ingredients matter more than you think. Cold eggs and cold milk don’t play nice with butter. Let everything sit out for a bit while you prep your pans.

Want to boost the strawberry flavor? Roast your berries first or simmer the puree until it reduces slightly. It deepens the taste and adds a hint of jamminess that people love.

6) Making Strawberry Cake Ahead of Time

If you’ve got a busy weekend, bake the layers ahead and freeze them. Wrap each in plastic wrap and freeze for up to a month. Thaw on the counter—no microwaves, please.

I sometimes bake on a Thursday and serve it Sunday. The cake stays soft, especially if you skip the fridge and store it in a covered cake stand.

You can even make the strawberry puree a few days early. Keep it in the fridge and pull it out when you’re ready to bake. One less thing to deal with.

7) Storing Leftover Strawberry Cake

If you’ve got leftovers (you might not), store them in an airtight container at room temperature for up to two days. After that, move them to the fridge.

The cake tastes even better the next day. The strawberry flavor deepens, and the crumb softens just a bit. Cold cake with coffee is underrated, trust me.

Freeze slices individually if you like having “just one” now and then. Wrap tightly, then store in a zip bag. They thaw fast and taste fresh every time.

8) Try these Cakes next!

9) Strawberry Cake