This strawberry layer cake is packed with natural strawberry flavor thanks to a puree made from fresh, flavorful berries.

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This is the Strawberry Cake you’re looking for! Sweet and pink this cake uses strawberry puree for it’s lovely pink color and strawberry flavor. Perfect for any occasion that calls for a pink cake with no food color!

Sliced strawberry cake with berries on top.

A cake made with real strawberries is an absolute treat. Fresh berries are cooked to a puree and added to the homemade batter for that lovely blush hue. You can fully frost the cake or leave it naked if you like that look. I like that look, do you?

Can I make strawberry cake with real strawberries?

YES! This cake uses my strawberry puree recipe to flavor it and make it pink. And this strawberry cake is perfect for fresh strawberry season OR any time of the year because you can ALSO make it with frozen strawberries. WINNING!

Top down view of a white frosted cake with berries on top.

Naked frosted cake with berries on a cake plate.

I love that you can make a cake without food dye and have it look so gorgeous!

BUT

Strawberry cake batter in baking pans for baking.

If you want it to be MORE pink/red you can always add red food coloring. Be sure to use gel food coloring because the liquid dye can do funny things to baked cakes.

A strawberry cake with a slice cut from it and berries on top.

How to make a strawberry cake?

You start with making the strawberry puree. You’ll cook and stir the berries until they’re reduced to about 1/2 cup of puree. You have to let it cool before you add it to the rest of the cake ingredients.

Fresh Strawberry Cake, with slices cut out of it, with fresh strawberries.

Once it’s cooled you preheat the oven, mix up the cake, and bake it. Just like any other cake really just made with fresh fruit.

Pink cake without food dye cut and served on plates.

What do I need to make a strawberry cake?

Strawberries
sugar
lemon
cake flour
baking powder
salt soda
butter
sugar
egg whites (hint: use those egg yolks to make a rhubarb curd or a grapefruit curd!)
sour cream
vanilla
whole milk
buttercream icing OR your favorite icing (recipe included or use my Semi-Homemade Buttercream recipe)

What Size Pan Should I use for this cake?

This cake is baked in two 9-inch round cake pans. BUT you can also bake it in a 9×13 cake pan if you like. OR try 8-inch round pans and bake them longer. Want to make a snack-size cake? Make this strawberry snack cake for a quick and easy dessert.

Fresh strawberry cake on a cake plate with fresh strawberries on top

Our OTHER Favorite Strawberry Desserts!

Fresh Strawberry Cake

5 from 8 votes

This strawberry layer cake is packed with natural strawberry flavor thanks to a puree made from fresh, flavorful berries.

Course: Dessert Recipes

Cuisine: American

Prep Time: 30

Cook Time: 30

Additional Time: 3

Total Time: 4

Servings: Servings

Calories: 691kcal

Author: Laura

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Equipment

Ingredients

Strawberry Puree

1 pound fresh strawberries+a few extra for decorating if desired
1/2 cup sugar
1 tsp lemon juice

Strawberry Cake

2 1/2 cups cake flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking powder
3/4 cup of softened butter
1 3/4 cups of granulated sugar
5 egg whites
1/2 cup sour cream
2 tsp vanilla extract
1/2 cup milk
1/2 cup strawberry puree
*optional*1-2 drops of red food gel if desired

Buttercream

1/2 cup softened butter
1/2 cup vegetable shortening
4 cups powdered sugar
1 tsp vanilla
pinch of salt
2 TBSP milk

Instructions

Make the Puree
clean the berries and slice them
mix them with a TBSP of water, the sugar, and the lemon juice
cook over medium heat and crush with a wooden spoon or potato masher until almost smooth
cook until reduced to 1/2 cup of puree
cool until ready to use
To make the Cake:
preheat the oven to 350°
grease 2 9-inch round cake pans, then line the bottom with parchment paper, set aside
In a large mixing bowl, whisk together the cake flour, baking powder, salt, and baking soda
In the bowl of an electric mixer, beat the room temperature butter and sugar until light and fluffy, about 2-3 minutes-scrape down the sides of the bowl as needed
Beat in the egg whites on medium speed, scraping down the sides of the bowl after. The mixture should be light in color, fluffy, and creamy looking now
Add the sour cream and vanilla extract and beat until combined-scrape down the sides of the bowl
Add the flour mixture to the butter mixture, and mix on low speed until just barely combined-do not overmix
Slowly pour in the milk and mix until just combined
Stir in the ½ cup of the cooled strawberry puree (and optional food coloring) and mix until just barely combined
Pour evenly into the prepared pans and smooth the tops
Bake in the preheated oven for 20-25 minutes, until the cakes are golden on top, do not jiggle when the pan is wiggled, and a toothpick inserted into the center comes out clean
Cool the cakes in the pan on a wire rack until cool to the touch
Carefully turn the cake pans over and remove the cakes from the pan. Remove the parchment paper circles and place the cakes back on the wire racks to cool completely before frosting
To make frosting: in the bowl of an electric mixer fitted with a whisk attachment, beat together the softened butter and the vegetable shortening until light and fluffy, about 3 minutes
Slowly add in the powdered sugar, 1 cup at a time, scraping down the bowl as needed, until the frosting is creamy and combined
Add in the vanilla and salt and beat until combined
Mix in the milk until combined and you have a nice, creamy, fluffy frosting
To Assemble: Place one cooled cake round on a cake stand
Place half of the frosting onto the cake round
Evenly spread the frosting over the cake, ensuring that you take it all the way to the edges and overhanging the edge just a little
Place the second cooled cake circle on top
Add the remaining frosting to the top of the cake
Evenly spread the frosting over the top of the cake
Use a bench scraper or icing spatula to smooth out the frosting on the sides of the cake
Refrigerate the cake for 2 or 3 hours to allow the frosting to set before slicing and serving
Decorate the top of the cake with whole and sliced strawberries as desired
Serve within several hours or store covered with plastic wrap in the fridge
If your store it in the fridge allow it come to room temperature before serving