I remember the first time I made this best strawberry cake ever. It was for my daughter Lily’s 7th birthday party, and I was determined to bake something truly special. I had seen so many strawberry cakes that looked pretty, but they tasted…well, bland. Like they forgot the strawberries! I wanted a cake that screamed “STRAWBERRY!” with every single bite. This best strawberry cake ever is exactly that!

Honestly, the first attempt was a bit of a disaster. The cake sunk in the middle, and the frosting was runny. The strawberries looked sad and pale. But, like any good home cook (or at least, one who refuses to give up!), I persevered. I tweaked the recipe, experimented with different baking times, and finally, after a few tries, I nailed it. This best strawberry cake ever recipe was born.

What makes this best strawberry cake ever so special is the real strawberry flavor. We aren’t relying on artificial extracts or flavorings here. Fresh strawberries are the star of the show, pureed right into the batter and layered generously between the cake layers. The resulting cake is incredibly moist, tender, and bursting with that sweet-tart strawberry goodness that we all crave. It’s a fresh strawberry cake dream come true. Each bite delivers an explosion of authentic strawberry essence, making it utterly irresistible.

This cake has become a family favorite. It’s requested for birthdays, holidays, and even just because! It’s surprisingly easy to make, even on a busy weeknight. I’ve learned a few tricks along the way to make it even faster, which I’ll share with you. I promise, even if you’re a baking newbie, you can totally pull this off. The key is to trust the process and don’t be afraid to get your hands dirty! We’ve all had baking fails; it’s part of the fun. Don’t let the fear of failure hold you back from creating something amazing.

Now, I know some people are intimidated by homemade cakes. They think it’s too complicated or time-consuming. But trust me, once you try this best strawberry cake ever, you’ll realize it’s easier than you think! And the satisfaction of serving a homemade cake that everyone raves about? Priceless. So, let’s get baking!

Ingredients for the Best Strawberry Cake Ever

Here’s what you’ll need to create this amazing best strawberry cake ever:

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3 cups all-purpose flour: I always use unbleached flour for my cakes. I think it gives it a better texture.
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly softened. It should be easy to press a finger into.
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest with milk to equal 1 cup. Let it sit for 5 minutes, and you’re good to go!
1 cup strawberry puree: This is where the magic happens! Use about 1 1/2 pounds of fresh strawberries, hulled and pureed in a food processor or blender.
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Fresh strawberries, for garnish: Because you can never have too many strawberries!

Tips for Choosing the Best Ingredients

Now, a little kitchen wisdom for you: My mom always told me to use the best quality ingredients you can afford when baking. And she was right! It really does make a difference, especially when it comes to something like a fresh strawberry cake. When making best strawberry cake ever, you can find the freshest strawberries at your local farmer’s market. Plus, you’re supporting local farmers! High-quality ingredients not only enhance the flavor but also contribute to the overall texture and appearance of the cake.

Cost-Saving Ingredient Tips

As for cost-saving tips, frozen strawberries can be used in the puree if fresh ones aren’t available, especially out of season. Just be sure to thaw them completely and drain any excess liquid before pureeing. For the butter, I buy it in bulk when it’s on sale and freeze it. Just remember to let it soften completely before using it in your best strawberry cake ever. Stocking up on ingredients when they’re on sale can significantly reduce your baking expenses.

Storing Fresh Strawberries

And if you have leftover fresh strawberries, don’t let them go to waste! Store them in the fridge in a container lined with a paper towel to absorb any moisture. They’ll last longer that way. Proper storage ensures that your strawberries remain fresh and flavorful for as long as possible.

How to Make the Best Strawberry Cake Ever – Step-by-Step

Alright, let’s get down to the nitty-gritty and actually make this best strawberry cake ever! Don’t be intimidated; I’m going to walk you through every step. I promise, it’s easier than it looks!

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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. I like to use baking spray with flour already in it; it’s a great time-saver.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! It’s important for creating a tender cake. Properly creamed butter and sugar create air pockets that contribute to a light and fluffy texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to a tough cake. Alternating wet and dry ingredients ensures even distribution and prevents gluten development.
Stir in Strawberry Puree: Gently fold in the strawberry puree until evenly distributed. The batter will be a beautiful pink color!
Divide Batter: Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to make sure each pan has the same amount. This helps the cakes bake evenly.
Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, best strawberry cake ever usually takes 28 minutes exactly! Don’t worry if your best strawberry cake ever jiggles a little, it will settle after removing it from the oven.
Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Make the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the strawberry puree, vanilla extract, and salt.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread with a generous amount of frosting. Top with the second layer and repeat. Top with the final layer and frost the entire cake.
Garnish: Decorate with fresh strawberries. Get creative! You can slice them, arrange them in a pattern, or just pile them on top. A beautiful garnish adds the final touch to your masterpiece.

Baking Wisdom

I learned the hard way with best strawberry cake ever that patience is key. Make sure the cakes are completely cool before frosting them, or the frosting will melt. While the best strawberry cake ever is cooking, I usually wash the dishes and get the frosting ready. And your best strawberry cake ever should smell like a strawberry patch in the middle of summer! Ahhh, that’s the smell of success! The aroma of a freshly baked strawberry cake is simply irresistible!

Serving Suggestions for Your Strawberry Masterpiece

Okay, so you’ve baked this amazing best strawberry cake ever, and now it’s time to serve it! This is where the fun begins!

The kids love our best strawberry cake ever when I serve it with a scoop of vanilla ice cream. It’s the perfect combination of warm cake and cold, creamy ice cream. My husband likes it with a cup of coffee, and I sometimes sneak a slice with a glass of cold milk. The versatility of this cake makes it a perfect treat for any time of day.

As for side dishes, honestly, this cake is so good it doesn’t really need anything else! But if you want to add something extra, a simple bowl of fresh berries would be a lovely complement. The tartness of the berries helps to balance out the sweetness of the cake. A light and refreshing side dish enhances the overall dining experience.

This best strawberry cake ever is perfect for birthdays, of course. But it’s also great for summer barbecues, potlucks, or even just a special weeknight dessert. It’s a crowd-pleaser that everyone will love. Its vibrant flavor and moist texture make it a hit at any gathering.

When it comes to presentation, I like to keep it simple. A dusting of powdered sugar on top of the cake is always a nice touch. And, of course, those fresh strawberries! I sometimes drizzle a little melted white chocolate over the strawberries for an extra bit of decadence. An elegant presentation elevates the cake from simple dessert to a show-stopping centerpiece.

If you have extra best strawberry cake ever (which is rare!), you can store it in the fridge for up to 3 days. Just make sure to cover it tightly so it doesn’t dry out. You can also freeze slices of cake for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Proper storage ensures that your cake remains fresh and delicious for days to come.

I’ve tried a few seasonal variations of this cake. In the fall, I’ve added a hint of cinnamon to the batter for a warm, cozy flavor. In the winter, I’ve used cranberry puree instead of strawberry puree for a festive holiday cake. Seasonal variations allow you to enjoy this cake year-round with a unique twist.

My friends always ask for this best strawberry cake ever recipe whenever I make it for a party. It’s definitely a crowd-pleaser!

Frequently Asked Questions About Strawberry Cake

Okay, let’s tackle some of those frequently asked questions about this best strawberry cake ever! I’ve gotten these questions from friends, family, and even readers of my blog. So, you’re not alone if you’re wondering about these things!

Can I use frozen strawberries instead of fresh strawberries?Absolutely! Frozen strawberries work just fine for the puree. Just make sure to thaw them completely and drain any excess liquid before pureeing. I usually get the best result when I use fresh strawberries for the top of the cake.
Can I make this cake ahead of time?Yes, you can! You can bake the cake layers a day ahead of time and store them in the fridge, wrapped tightly in plastic wrap. You can also make the frosting ahead of time and store it in the fridge. Just let it come to room temperature before frosting the cake.
My cake sunk in the middle. What did I do wrong?There are a few reasons why your cake might have sunk. One possibility is that your oven temperature was too low. Another possibility is that you overmixed the batter. Be careful not to overmix when you’re adding the dry ingredients. The first time I made the best strawberry cake ever, I opened the oven too soon and my cake sunk!
My frosting is too runny. How can I fix it?If your frosting is too runny, add more powdered sugar, a little at a time, until it reaches the desired consistency. Be sure to beat it well after each addition.
Can I use a different type of extract instead of vanilla extract?Sure! Almond extract or lemon extract would also be delicious in this cake. I’ve even used a little bit of rose water for a more exotic flavor.
My kids don’t like strawberries. What other fruit can I use?If your kids aren’t fans of strawberries, you can try using raspberries, blueberries, or even peaches. Just adjust the amount of fruit puree accordingly.
Can I make this cake gluten-free?Yes, you can! Just substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to add a binder like xanthan gum to help with the texture. A friend told me once that her best strawberry cake ever wasn’t coming out right, and it turned out that she used regular flour instead of gluten-free flour!

You know what I do when my best strawberry cake ever isn’t perfect? I add extra frosting! No one ever complains about extra frosting. Extra frosting can cover up any imperfections and make the cake even more delicious!

Final Thoughts on My Best Strawberry Cake Ever

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This best strawberry cake ever recipe holds a special place in my heart because it reminds me of my daughter’s 7th birthday. It’s a cake that’s filled with love, and I hope it brings as much joy to your family as it has to mine.

Pro Tips for the Perfect Strawberry Cake

Here are a few of my best best strawberry cake ever pro tips:

Use room temperature ingredients: This helps the cake bake evenly and creates a tender crumb.
Don’t overmix the batter: Overmixing can lead to a tough cake.
Let the cakes cool completely before frosting: This prevents the frosting from melting.

Variations to Try

Here are a few best strawberry cake ever variations I’ve tried with my family:

Strawberry Shortcake Cake: I soak the cake layers in a simple syrup flavored with strawberry liqueur and top it with whipped cream and fresh strawberries.
Chocolate Strawberry Cake: I add cocoa powder to the batter for a rich chocolate flavor and frost it with chocolate ganache.
Strawberry Lemon Cake: I add lemon zest to the batter and frosting for a bright, citrusy flavor.

My daughter Lily loves the strawberry shortcake cake version, while my husband prefers the chocolate strawberry cake. I’m partial to the strawberry lemon cake myself!

I truly hope you give this best strawberry cake ever recipe a try. Don’t be afraid to experiment and make it your own. Add your favorite toppings, try different extracts, or even use a different type of fruit. The possibilities are endless!

I hope your best strawberry cake ever cooking experience is a success! Don’t forget to enjoy the process and have fun! Baking should be a joy, not a chore. And remember, even if your cake isn’t perfect, it’s still going to taste delicious! This best strawberry cake ever is sure to be a hit with your family and friends.

Best Strawberry Cake Ever

Print Recipe

Indulge in the most delicious strawberry cake with just five simple steps! This recipe is perfect for both beginner and experienced bakers.

Author: Zoubida
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, softened
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine flour, sugar, baking powder, and salt.
Add butter, eggs, milk, and vanilla extract. Beat until smooth.
Gently fold in the sliced strawberries.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Notes

For a richer flavor, use strawberry extract in addition to vanilla. Garnish with fresh strawberries and whipped cream for an elegant presentation.