Extremely Strawberry Cake Recipe: The Best Homemade Strawberry Cake with Real Fruit and Cream Cheese Frosting

There’s something timeless about the aroma of strawberries baking in the oven. The soft sweetness, the touch of vanilla, and that nostalgic burst of fruity goodness combine to create a cake that brings a smile with every bite.

This extremely strawberry cake isn’t just a dessert — it’s an experience that draws you in from the very first moment. I created this cake for my niece’s birthday, and since then, it has become a beloved classic in our family.

Every time I bake it, I’m reminded of that sunny afternoon filled with laughter, strawberry-stained smiles, and second helpings. The soft, pink hue and the velvety frosting make it perfect for spring gatherings, summer picnics, or anytime you want to surprise someone with something sweet and homemade.

Let me take you through my favorite recipe that’s always a hit.

Nostalgic Appeal

Growing up, strawberry cake meant boxed mixes and pink frosting from a can. It was the centerpiece of childhood birthdays and school celebrations — sweet, fun, and unforgettable.

But while I loved those memories, I wanted to recreate the same joy with a richer, more homemade flavor. This version is my way of honoring the past while making something even better from scratch.

I still remember the delight in everyone’s eyes when they first saw this cake come out of the kitchen — vibrant, fruity, and filled with love. It brought back memories of summer days at grandma’s house, when we’d pick strawberries from the garden and sneak a few before they made it to the bowl.

Those flavors inspired me to take what I loved and make it even more special, with real fruit and a cream cheese frosting that melts in your mouth.

Homemade Focus

There’s nothing quite like baking a cake from scratch. The simple act of measuring, mixing, and watching the batter transform in the oven gives a feeling of accomplishment that a store-bought mix just can’t match.

I believe food tastes better when it’s made with intention, and this strawberry cake is proof of that. Homemade baking gives you control over every ingredient — the freshness of the fruit, the richness of the butter, and the sweetness of the sugar.

It allows the cake to taste real, not artificial, and the layers come together with tenderness and integrity. Even the frosting is made from scratch, with cream cheese, real strawberries, and a touch of vanilla for balance.

This cake is about love — not shortcuts — and that’s exactly what makes it unforgettable.

Flavor Goal

When I first developed this recipe, I had one clear goal in mind — to pack as much fresh strawberry flavor into every single bite. I didn’t want a subtle hint or a background note — I wanted the strawberry to shine through boldly.

To achieve that, I used both strawberry puree and a touch of strawberry-flavored gelatin for depth and color. The puree brings freshness and moisture, while the gelatin intensifies the berry flavor and gives the cake a delicate pink hue.

I also balanced the sweetness with a rich, slightly tangy cream cheese frosting that cuts through the fruitiness just enough. Each forkful is soft, moist, and bursting with the essence of strawberries — not too sweet, not too dense, but just right.

Ingredient Insights (Without Measurements)

This cake relies on a few key ingredients that work together beautifully. Flour is the structure — it holds everything in place while keeping the cake soft and tender.

Baking powder provides the rise, creating a fluffy, light crumb that doesn’t feel heavy even after a big slice. Butter is essential for richness and flavor, while sugar adds sweetness and helps with moisture.

Eggs, both whole and whites, are used to bind the ingredients and give the cake a soft, almost cloud-like texture. Vanilla extract enhances everything, bringing warmth to the strawberries and rounding out the flavor.

Milk helps smooth the batter and ensures everything comes together perfectly without being too dry or too thick. Strawberry puree is the heart of the recipe — it infuses the cake with a bright, fruity flavor that tastes like real strawberries, because it is.

A little strawberry-flavored gelatin helps boost both color and flavor naturally. For the frosting, cream cheese adds tang and creaminess, balancing the sweetness of the powdered sugar. Real strawberry puree and a touch of vanilla make the frosting vibrant and fresh, not artificial.

Essential Equipment

You don’t need fancy tools to make this cake, but a few reliable basics will make things easier. A stand mixer or hand mixer is crucial for creaming the butter and sugar until light and fluffy.

Mixing bowls — one for dry ingredients, one for wet, and another for creaming — help keep everything organized. You’ll also need two 9-inch cake pans and parchment paper to line the bottoms, which helps release the cakes without sticking.

A spatula is perfect for folding ingredients together and scraping every last bit of batter into the pans. A food processor or blender is necessary to make a smooth strawberry puree. And don’t forget a cooling rack, cake plate, and an offset spatula for frosting — these finishing tools make a big difference in the final result.

List of Ingredients with Measurements

Dry Ingredients:

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

Wet Ingredients:

• 2 tablespoons vanilla extract

• 1/2 cup milk (room temperature)

• 1 cup unsalted butter (2 sticks, softened)

• 2 cups granulated sugar

• 2 large eggs (room temperature)

• 4 large egg whites (room temperature)

• 3 tablespoons strawberry gelatin powder

• 2/3 cup strawberry puree

Frosting:

• 1/4 cup unsalted butter (softened)

• 6 ounces cream cheese (softened)

• 4 cups powdered sugar

• 2 tablespoons strawberry puree

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon strawberry gelatin powder

Decoration:

• 1 cup sliced fresh strawberries

Step-by-Step Instructions

1. Preheat and Prep
Preheat your oven to 350°F (177°C).
Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray.
This helps the cakes release smoothly and evenly.
Set the pans aside while you prepare the batter.

2. Make Strawberry Puree
Rinse and hull fresh strawberries or thaw frozen ones.
Blend about 2 cups of strawberries in a blender or food processor until smooth.
Measure out 2/3 cup for the cake and 2 tablespoons for the frosting.
Set aside.

3. Combine Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt.
This ensures even distribution and eliminates lumps.
Set aside this bowl for later use.
Keep your workspace clean by prepping ahead.

4. Mix Wet Ingredients
In a separate bowl, whisk the strawberry puree, milk, vanilla extract, and strawberry gelatin powder.
This mixture will give your cake its fruity flavor and pink hue.
Stir gently until well blended.
Set aside.

5. Cream Butter and Sugar
In a large bowl, beat butter and granulated sugar using a mixer on high speed.
Mix until light, fluffy, and pale in color — about 2 minutes.
Add the egg whites and beat until fully combined.
Add the whole eggs and continue mixing until smooth.

6. Combine the Batter
Slowly add half of the dry ingredients to the creamed butter mixture.
Beat on low speed until just incorporated.
Then pour in all of the wet mixture.
Finish by adding the rest of the dry ingredients and mix gently until no flour remains.

7. Pour and Bake
Divide the batter evenly between your prepared cake pans.
Smooth the tops with a spatula for even layers.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.

8. Make the Frosting
In a bowl, beat the softened butter and cream cheese until smooth and fluffy.
Add powdered sugar gradually while mixing on low speed.
Once incorporated, add vanilla extract, salt, strawberry puree, and gelatin powder.
Beat until light and spreadable.

9. Assemble the Cake
Place a spoonful of frosting on your cake plate to secure the first layer.
Add the first cake layer, then spread frosting on top.
Layer sliced strawberries over the frosting.
Add the second cake layer and frost the top and sides.

10. Decorate and Chill
Finish decorating with more fresh strawberry slices on top.
Refrigerate the cake for at least 30 minutes before serving.
This helps the frosting set and makes slicing easier.
Store leftovers in the fridge for up to 4 days.

Troubleshooting

If the cake is too dry, it may be due to overbaking — always check a few minutes early. Use a thermometer to make sure your oven isn’t running too hot.

A flat cake could mean your baking powder is old or expired. Replace it every 6 months for the best results.

Runny frosting is often a result of over-softened cream cheese or butter. If that happens, chill the frosting for 10–15 minutes to firm it up before spreading.

If the cake sticks to the pan, it’s likely the pans weren’t lined well. Always use parchment paper and nonstick spray to prevent sticking.

Tips and Variations

Use freeze-dried strawberries blended into a powder for an extra punch of strawberry flavor. This works well in both the cake and the frosting.

Swap the cream cheese frosting with whipped cream for a lighter, more summery version. It’s especially refreshing served chilled.

Make cupcakes instead of a layer cake by dividing the batter into a muffin tin. Bake for 18–20 minutes and decorate with swirls of frosting and a slice of strawberry.

Add a layer of strawberry jam between the cakes for a burst of juicy flavor. It also helps keep the layers moist and flavorful.

Serving and Pairing Suggestions

Serve this cake slightly chilled for the best texture. It cuts neatly and holds its shape beautifully.

Pair with sparkling water, strawberry lemonade, or even a chilled glass of prosecco for adult gatherings. The flavor contrast works well with bubbly drinks.

This cake is perfect for birthdays, baby showers, brunch tables, or as a weekend baking project with kids. It’s festive, flavorful, and just plain fun.

Add a few sprigs of mint or edible flowers for a stunning presentation that looks as fresh as it tastes.

Nutritional Information

Per slice (1/12 of cake):
Calories: 470
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 90mg
Sodium: 210mg
Carbohydrates: 60g
Sugars: 45g
Protein: 5g
Fiber: 1g

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Recipe Summary and Q&A

This Extremely Strawberry Cake is a fresh, fruity, and beautifully balanced dessert that celebrates the natural sweetness of strawberries.

Homemade, moist, and full of flavor, it’s a guaranteed crowd-pleaser that looks stunning and tastes even better.

Can I use frozen strawberries?
Yes! Just thaw and drain them before pureeing.

Can this cake be made ahead?
Absolutely. Store covered in the fridge and serve within 3–4 days.

What if I don’t have strawberry gelatin?
You can skip it, but the color and flavor may be slightly lighter. Add a few drops of red food coloring if needed.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour substitute for best results.

This cake has become one of my favorites to make — not just for how it looks, but for how happy it makes everyone who tries it. I hope it becomes a favorite in your kitchen too.