Name: Homemade Strawberry Cake
Prep time: 20 min
Cook time: PT-491774H58M18S
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1.5 cups fresh strawberries, hulled and pureed; 2.5 cups all-purpose flour; 2.5 tsp baking powder; 0.5 tsp salt; 0.75 cup unsalted butter, softened; 1.75 cups granulated sugar; 4 large eggs, room temperature; 0.75 cup milk; 2 tsp vanilla extract

I love making Homemade Strawberry Cake when I want a dessert that feels cheerful, fresh, and truly homemade. The real strawberry flavor shines through in every bite, and the cake turns out soft, moist, and beautifully pink without relying on artificial flavoring.

Why You’ll Love This Recipe

I like this recipe because it uses real strawberries for authentic flavor and color. The cake is tender and lightly sweet, and it feels perfect for birthdays, spring gatherings, or anytime I want a dessert that feels special but approachable. I also enjoy how versatile it is with different frostings. Homemade Strawberry Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh strawberries
all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
milk
vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a cake pan.

I puree the strawberries until smooth and set them aside. In a bowl, I whisk together the flour, baking powder, and salt.

In another bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then mix in the vanilla extract. I add the dry ingredients gradually, alternating with the milk and strawberry puree, mixing just until combined.

I pour the batter into the prepared pan and smooth the top. I bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out clean. I let the cake cool completely before frosting or serving.

Servings and timing

I usually get about 8 to 10 servings from this cake.
Preparation time: 20 minutes
Baking time: 30 to 35 minutes
Cooling time: 30 minutes
Total time: about 1 hour 25 minutes

Variations

I sometimes add a little lemon zest to brighten the strawberry flavor. When I want a richer cake, I replace part of the milk with sour cream or yogurt. I also enjoy turning this into cupcakes by adjusting the baking time to about 18 to 20 minutes.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. I let refrigerated cake sit at room temperature before serving for the best texture. The unfrosted cake layers also freeze well for up to 2 months. Homemade Strawberry Cake

FAQs

Can I use frozen strawberries?

I use frozen strawberries often, and I thaw and drain them well before pureeing.

Will this cake be very pink?

I find the color depends on the strawberries, but it’s usually a soft natural pink.

Can I use this recipe for layer cakes?

I regularly bake this as a two-layer cake and adjust the baking time slightly.

What frosting works best?

I love pairing it with cream cheese frosting, vanilla buttercream, or strawberry frosting.

Why is my cake dense?

I’ve learned that overmixing the batter or using cold ingredients can make the cake dense.

Conclusion

I keep Homemade Strawberry Cake in my baking favorites because it’s fresh, flavorful, and made with real ingredients. Every time I bake it, it feels like a celebration of simple, homemade sweetness that never goes out of style.