Strawberry Layer Cake
Sep 01, 2025 11:46 AM
This homemade strawberry cake has layers of moist, bright pink strawberry cake and creamy strawberry frosting. Both the cake batter and the buttercream are infused with strawberry puree – making this cake absolutely beautiful and bursting with real strawberry flavor.
This cake takes a little extra effort, but the delicious strawberry flavor and beautiful color makes it so much better than using a box mix.
This fresh strawberry cake is truly stunning. It stands tall with layers of moist and tender cake and swirls of creamy strawberry buttercream. I’ve seen lots of strawberry cake recipes made with cake mix and/or strawberry jello – but this recipe is 100% from scratch and made with real berries for the perfect strawberry flavor.
The cake recipe is adapted from my favorite white cake recipe (white cake is a variation on vanilla cake, made with just egg whites). It’s tender and moist with a soft cake crumb. Then the strawberry flavor comes from adding strawberry puree to the batter. We’re using reduced strawberry puree in the batter to infuse the cake with strawberry flavor.
The strawberry buttercream is creamy, fluffy and tastes like fresh berries in sweet frosting form. It’s an American style buttercream infused with the same strawberry puree used in the cake batter.
Ingredients:
Strawberry Puree – Makes Enough for the Cake and Frosting
- 2 lbs strawberries (900 grams)
Strawberry Cake
- 2 2/3 cups all-purpose flour (334 grams)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon vegetable oil (30 ml), or canola
- 3/4 cup whole milk (180 ml)
- 1/2 – 2/3 cup reduced strawberry puree (120 ml – mine weighed a little over 100 grams), room temperature
- 1 teaspoon vanilla extract
- 2-4 drops red food coloring, optional
- 3/4 cup unsalted butter (168 grams) , softened to room temperature
- 1 1/2 cups granulated sugar (300 grams)
- 5 large egg whites, discard the yolks
Strawberry Frosting
- 1 1/2 cups unsalted butter (340 grams) , softened – but still slightly firm to the touch
- 5-6 cups powdered sugar (550 – 660 grams)
- 4-5 tablespoons reduced strawberry puree (60-75 ml), room temperature or cold, but not warm!
- 1/4 teaspoon salt
- a few drops red food coloring, optional
- 1-2 tablespoons whipping cream (15-30 ml), as needed
Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
240 minutes
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