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Fresh Strawberry Cake

This strawberry layer cake is packed with natural strawberry flavor thanks to a puree made from fresh, flavorful berries. 
Fresh Strawberry Cake, with slices cut out of it, with fresh strawberries.

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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!


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?

Pink strawberry cake sliced on plates.

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, with slices cut out of it, with fresh strawberries.

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 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 4 hours
Servings: 12 Servings
Calories: 691kcal
Author: Laura
Print Recipe


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


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


  • 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


Serving: 1slice | Calories: 691kcal | Carbohydrates: 101g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 58mg | Sodium: 465mg | Potassium: 159mg | Fiber: 2g | Sugar: 80g | Vitamin A: 677IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 1mg

laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

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