Sensational 2-Layer strawberry cake Secret

Oh, when summer hits and the strawberries pile up at the market, I just can’t stop myself from baking! There’s nothing quite like a gorgeous, pink, deeply flavorful strawberry layer cake sitting on the table, waiting for the celebration to start. I’m Carla Davis, and if you’ve ever felt intimidated by baking a cake from scratch that tastes better than anything store-bought, you are in the right place. My goal is always to bring that soulful, homemade taste back to your kitchen, without all the stress. This strawberry cake recipe focuses entirely on fresh strawberries—no dull flavors here! Trust me, the combination of a perfectly moist cake and that tangy fresh strawberry cream cheese frosting is what makes this the absolute best strawberry cake you’ll ever try.

SAVE IT

Why This Homemade Strawberry Cake Recipe is a Must-Try

I know you see a million strawberry cake recipes online, but this one? This is different. This is the one that people save immediately because they know it’s going to deliver that vibrant, fresh berry punch they’ve been craving. It’s my go-to strawberry layer cake because it skips the artificial stuff and relies on real fruit for that gorgeous pink hue and incredible moisture.

Here’s exactly why I think you’ll love making this homemade strawberry cake:

• It stays incredibly moist for days, thanks to the fresh puree in the batter.
• We’re using real cream cheese frosting, which gives you that perfect tangy counterpoint to the sweet strawberries.
• It’s a reliable, from-scratch recipe that consistently wins over skeptical family members.

Honestly, when you see how popular this baking style is online, you’ll understand why this is quickly becoming everyone’s definitive best strawberry dessert!

Gathering Ingredients for Your Strawberry Cake from Scratch

Okay, let’s talk ingredients! Before we even think about turning on the oven, having everything measured out feels like half the battle won, doesn’t it? For this strawberry cake recipe, we’re keeping things clean and focusing on fresh ingredients to get that real summer flavor. Take note when you pull out the butter and cream cheese for the frosting—they absolutely need to be softened to room temperature. Trust me, trying to mix hard dairy into sugar just results in lumps, and we want velvety smooth frosting!

I also want to call out a little secret trick: we toss the chopped berries in flour before they go into the batter. This tiny step, which you can read more about over on my apple bread post (the principle is the same!), keeps those juicy pieces from sinking to the bottom of your beautiful cake layers!

For the Moist Strawberry Cake Batter

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (this is crucial for tenderizing!)
• 1/2 cup vegetable oil (for that famous moisture)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberry puree (made from about 1 cup of fresh, hulled strawberries)
• 1/2 cup fresh strawberries, chopped and tossed lightly in 1 tablespoon of flour

For the Fresh Strawberry Cream Cheese Frosting

• 8 ounces cream cheese, softened completely
• 1/2 cup (1 stick) unsalted butter, softened completely
• 3 cups powdered sugar, sifted well
• 1/4 cup fresh strawberry puree (separate batch from cake puree)
• 1 teaspoon vanilla extract
• A tiny pinch of salt to wake up the flavors

And don’t forget the garnish! About 1 cup of fresh strawberries, sliced, looks absolutely stunning when we finish up.

Step-by-Step Instructions for the Perfect Strawberry Layer Cake

Alright, time to roll up those sleeves! Baking this strawberry layer cake from scratch is a straightforward dance, but timing and technique matter when you’re working with fruit. Follow these steps exactly, and you’ll have two gorgeous, pink layers ready to stack up high. I’ve noted where you can check out my tips on getting perfectly smooth finishes, like the one I use for my royal icing, even though we’re using cream cheese here!

Preparing the Cake Layers

First things first: get that oven preheated to 350°F (175°C). You want it ready to go! Grease and flour two 8-inch round pans, and don’t skip the parchment paper circles on the bottom—that’s your insurance policy against sticking. In a big bowl, whisk together all your dry stuff: flour, sugar, baking soda, and salt. Now, in a separate bowl, whisk up the wet stuff: buttermilk, oil, eggs, vanilla, and that beautiful 1 cup of strawberry puree. Pour the wet mixture into the dry and mix slowly on low speed. My golden rule? Stop mixing the second you see the last streak of flour disappear. Seriously, don’t overmix! Finally, gently fold in those flour-tossed chopped strawberries by hand.

Baking and Cooling the Strawberry Cake

Divide that gorgeous pink batter evenly between your two prepared pans. Pop them in the oven for about 30 to 35 minutes. You’ll test them with a wooden pick—if it comes out with just moist crumbs clinging to it, you’re perfect. Let them chill out in the pans for exactly 10 minutes. This little rest helps them firm up before you flip them out onto a wire rack. Then, they need to cool completely. I mean it—completely! If you try to frost a warm strawberry cake, you’re just going to end up with a sweet, pink puddle instead of a stunning layer cake.

SAVE IT

Making and Assembling the Strawberry Cake with Cream Cheese Frosting

While the cakes cool, make the frosting. Beat that softened cream cheese and butter together until they are light and fluffy. Slowly add in your sifted powdered sugar until everything is combined. Then, slowly drizzle in that reserved 1/4 cup of strawberry puree, vanilla, and salt until it’s silky smooth. Now for the fun part! Place one cooled layer down, spread one-third of that creamy frosting right over the top. Top it with the second layer. Use the rest of the frosting to cover the top and sides smoothly. Finish it off by artfully arranging those sliced fresh berries right on top. It looks so celebratory!

SAVE IT

Tips for a No-Fail Strawberry Cake

Baking with fresh fruit sometimes feels a little nerve-wracking, I know! It’s easy for the cake to get gummy or for the berries to sink. But don’t you worry, I have a few foolproof tricks up my sleeve to ensure this moist strawberry cake comes out perfectly every single time. If you’re interested in more thoughts on baking with fresh fruit in general, check out that post!

The biggest thing is temperature consistency. Make absolutely sure your eggs, buttermilk, and the dairy for your frosting are at room temperature. This helps everything emulsify correctly, giving you that beautiful, uniform crumb structure instead of a dense, curdled mess. Also, for that puree? Don’t strain it! We want that natural pectin and liquid in the cake batter for extra tenderness—just blend those strawberries until they’re smooth.

And remember that flour toss for the chopped berries? That little bit of flour coating acts like a scaffold, keeping those juicy chunks suspended throughout your strawberry layer cake as it bakes. Little steps that make a huge difference!

Variations on this Classic Strawberry Cake Recipe

Now that you’ve mastered this show-stopping strawberry layer cake from scratch, I want you to know this recipe is super flexible! Life gets busy, right? Sometimes you need the flavor of summer berries without the fuss of stacking layers. That’s where these variations come in handy, helping you get that amazing strawberry flavor no matter how much time you have.

If getting two perfect layers feels like too much pressure today, don’t stress! You can easily turn this into an easy strawberry sheet cake. Just pour the entire batter into a greased and floured 9×13 inch pan. You’ll need to bake it a little longer—probably around 40 to 45 minutes, depending on your oven. Since it’s one big layer, you can even use a simpler frosting, though the cream cheese recipe I gave you is still marvelous when spread over the top!

Speaking of frosting, if you want something a little lighter and perhaps more traditional for a picnic, you can absolutely swap the cream cheese frosting for a stabilized whipped cream frosting. If you check out my recipe for the frozen strawberry daiquiri, you’ll see I love balancing sweetness with something tangy—the whipped cream needs just a tiny squeeze of lemon juice to keep it from tasting too sweet!

What if fresh strawberries aren’t in season? This is the moment to use frozen ones! If you use frozen berries, make sure you don’t thaw them first. Just toss them in the flour as directed—the extra flour coat is even more important here, as they release more liquid when baking. This keeps the cake beautifully moist even when you can’t get those perfect ripe berries.

Finally, for a fun textural change, try leaving out the chopped fresh berries from the batter entirely and just rely on the puree. Then, instead of just slicing fresh strawberries for the top, finely dice a cup of strawberries and fold them into the cream cheese frosting right at the end. This gives you little bursts of intense strawberry flavor tucked into every swoosh of frosting. It’s just one more way to make this classic strawberry cake your own!

Storing Your Beautiful Strawberry Layer Cake

Now that you’ve made this dreamy strawberry cake, we need to keep it looking and tasting perfect! Since we used that wonderful cream cheese frosting, this cake really needs to be kept cold. Don’t leave it sitting out on the counter for too long, especially if your kitchen is warm. Wrap the leftover slices tightly with plastic wrap or place them in an airtight container. You can keep it nicely chilled in the refrigerator for up to three days.

When you’re ready for a slice, pull it out about 30 minutes before serving. That lets the butter in the frosting soften just slightly so it isn’t hard when you bite into it. Since this is such a moist cake, reheating isn’t really necessary—it tastes divine right out of the fridge!

Frequently Asked Questions About Making Strawberry Cake

I know you want to make this the absolute best strawberry cake possible, and sometimes you just need a quick clarification before diving in! I tried to answer the most common questions I get about this strawberry cake recipe right here. If you have more thoughts, feel free to wander over to my main recipe index and leave a comment underneath!

Can I use a box mix for this recipe?

Look, I totally get the appeal of an easy strawberry cake, but for this specific recipe, I strongly recommend making the cake from scratch. The magic here comes from using the buttermilk and fresh puree as the liquid base, which builds in that incredible, melt-in-your-mouth texture. A box mix just won’t give you the same rich flavor profile we’re aiming for in this homemade strawberry cake!

Can I substitute fresh strawberries with frozen ones?

You certainly can use frozen strawberries, especially if you can’t find perfect fresh berries or need a summer berry cake substitute in the off-season. The key is *not* to thaw them! You need to treat them just like fresh berries: toss the chopped strawberries in that tablespoon of flour before gently folding them into the batter. This stops them from bleeding too much color or sinking during baking.

How do I make sure my strawberry cake is super pink?

If you want that classic, vibrant pink look for your strawberry layer cake—especially if you’re making it for a big celebration—you might need a little cheat! While the fresh puree gives a gorgeous natural blush, sometimes it’s paler than people expect. Don’t be shy about adding one or two drops of quality pink or red food coloring to the batter along with the puree. It locks in that gorgeous color!

SAVE IT

What’s the difference between this and a strawberry sheet cake?

A strawberry sheet cake is usually quicker and easier because it bakes in one large pan, meaning less fuss with leveling and stacking. This recipe is specifically designed as a two-layer cake for maximum height and that classic celebration look. If you convert it to a sheet cake, make sure you check the doneness a little earlier than the layer timing suggests!

Estimated Nutritional Information for This Strawberry Cake

I always want to give you the full picture when you’re planning to bake something delicious, especially when it’s destined for a gathering! Below you’ll find the estimated nutritional breakdown for a single slice of this incredible strawberry cake. Remember, because we are baking from scratch and using real fruit, these numbers can wiggle around slightly based on the exact brand of butter you use or how big your strawberries are.

These estimates are based on standard ingredient calculations to give you a general idea of what you’re serving. This recipe is definitely made for enjoyment, not counting calories, but knowledge is power, right?

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g (That’s the fruit and sugar working together!)
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 4g
• Sodium: 280mg
• Cholesterol: 75mg

Enjoy every bite of your gorgeous pink cake recipe!

Share Your Homemade Strawberry Cake Creations

I have shared all my secrets for this amazing strawberry cake recipe, and now it’s your turn! My kitchen is only complete when I see what you all create in yours. Nothing makes me happier than hearing from someone who successfully made this moist strawberry cake for a special event or just a Tuesday afternoon treat.

If you loved baking this strawberry cake from scratch as much as I do, please take a moment to come back here and leave a star rating right below this post. Seriously, those little stars help other home cooks know that this is a winner worth trying!

And if you took a stunning photo of your layers stacked high or your beautiful strawberry cake with cream cheese frosting, please tag me on social media! I absolutely love pinning and sharing your successes. If you need to reach out for backup on a baking question, you can always drop me a line via my Contact Page anytime. Happy baking!

The Best Homemade Strawberry Layer Cake with Fresh Strawberry Cream Cheese Frosting

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! This is the homemade strawberry layer cake recipe you need. It uses fresh strawberries for maximum flavor and is topped with a rich, tangy cream cheese frosting. This no-fail recipe delivers a moist, pink masterpiece perfect for any celebration.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 35 min
• Total Time: 65 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberry puree (from about 1 cup fresh, hulled strawberries)
• 1/2 cup chopped fresh strawberries, tossed lightly in 1 tablespoon flour (for cake batter)
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1/4 cup fresh strawberry puree (for frosting)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh strawberries, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and 1 cup of strawberry puree until combined.
4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
5. Gently fold in the 1/2 cup of chopped fresh strawberries that were tossed in flour.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. While the cakes cool, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
10. Gradually add the powdered sugar, beating until fully incorporated.
11. Mix in the 1/4 cup of strawberry puree, vanilla extract, and a pinch of salt until the frosting is light and fluffy. Add more powdered sugar if you need a stiffer consistency.
12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
13. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
14. Garnish the top with fresh strawberry slices before serving.

Notes

• To make the fresh strawberry puree, blend about 1 cup of hulled, fresh strawberries until smooth. You will use 1 cup for the cake and 1/4 cup for the frosting.
• Tossing the chopped strawberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the cake layers during baking.
• If you want a deeper pink color for your cake, you can add a drop or two of pink food coloring to the batter.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg