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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!
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!
I love that you can make a cake without food dye and have it look so gorgeous!
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.
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.
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.
What do I need to make a strawberry cake?
- cake flour
- baking powder
- salt soda
- egg whites (hint: use those egg yolks to make a rhubarb curd or a grapefruit curd!)
- sour cream
- 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.
Our OTHER Favorite Strawberry Desserts!
Fresh Strawberry Cake
- 1 pound fresh strawberries+a few extra for decorating if desired
- 1/2 cup sugar
- 1 tsp lemon juice
- 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 Pureeclean 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
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