This Fresh Strawberry Cake with Strawberry Buttercream is going to be a strawberry lovers dream come true!
This cake is made with fresh strawberries in the mix, as well as in the buttercream! You can't get any more strawberry flavor in a from scratch cake!
This post contains affiliate links. It does not cost you anything extra by clicking the links. If you make a purchase from the link, I will get a small commission from the sale. Thank you for always supporting Everyday Made Fresh.
**edited April 2018 to add new photos. originally posted on June 30, 2016
My oldest daughter turned 17 this month and unlike her mom here, she isn't a huge fan of chocolate cake. I know, it's shocking to me too! π
She's just never been one for the chocolate cake and chocolate frosting. Now, she loves peanut butter cups, kisses, and chocolate ice cream, but cake; it's not her thing.
When we were going over what kind of cake she wanted for her birthday she said "not chocolate." Ok, I can do that. It may hurt a little, but I can do it.
Last year I made a The Best Chocolate Cake with Peanut Butter Frosting that was to die for. She loved it, but again, the whole chocolate cake thing, not for her.
If you are looking for a chocolate and strawberry recipe, I have some of the best Chocolate Cupcakes with Strawberry Buttercream - you'll love it!
why we love this fresh strawberry cake recipe:
- no jello mix - this cake gets its flavors from fresh vine ripened strawberries.
- not a complicated recipe - it may seem like a complicated recipe, but it's fairly simple, as long as you follow the directions. read through the faqs and tips.
Ingredients you need to make Fresh Strawberry Cake:
- flour
- sugar
- baking powder
- salt
- canola oil
- strawberry puree
- vanilla extract
- lemon juice
- eggs
- pink food coloring (optional)
- butter
- powdered sugar
How do you make Fresh Strawberry Cake from scratch?
- Preheat the oven and grease 2 9" round cake pans.
- Whisk together the flour, baking powder, salt and sugar.
- Add the oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined.
- Add the eggs and food coloring, if you are using it - mix until combined.
- Divide the batter between the cake pans and bake. Allow to cool before frosting.
- Beat together the butter, powdered sugar, strawberry puree and salt until creamy.
- Frost your cooled cakes.
FAQS AND RECIPE TIPS
how do you make strawberry puree? To make strawberry puree, wash the strawberries, dry, remove the stems and place in a blender or food processor. Strain out the seeds using a mesh strainer or cheese cloth.
Can I use frozen strawberries? I do not recommend using frozen strawberries.
How do I make the batter pink? If you choose not to use a pink food coloring, the batter simply won't be a bold color.
Can I make cupcakes instead of a cake? Yes, you will get about 24 cupcakes. Just bake at 350 degrees for 18 to 20 minutes. You may need to reduce or add to the bake time, just be sure to check it often.
Can I make this in a 13x9 inch pan? Yes, and the bake time will be about the same.
Can I make this cake ahead of time and freeze it? Yes. I have made many layer cakes ahead of time, without frosting them. Bake the layers, cool completely, wrap in plastic wrap and foil. Freeze. When ready to assemble, allow to thaw in the fridge for 24 hours. Make the frosting and then frost as normal.
**There have been several comments made about this not having a strong strawberry flavor. Let me start by saying that it's honestly best that the strawberries you are using are sweet, and full of flavor. You can't make a banging strawberry cake with strawberries that aren't at their best. You want berries that are ripe! Make sure that you are buying them when they are in season too. This will really help out. Just because the strawberries are in your store in November, doesn't mean that it's the best time to make a strawberry cake.
It's really worth the wait, to wait until they are in season and ripe!
Fresh Strawberry Cake with Strawberry Buttercream
This Fresh Strawberry Cake with Strawberry Buttercream is going to be a strawberry lovers dream come true! This cake is made with fresh strawberries in the mix, as well as in the buttercream! You can't get any more strawberry flavor in a from scratch cake!
Ingredients
Cake
- 3 cups Flour
- 2 cups Sugar
- 1 Β½ tablespoons Baking Powder
- ΒΎ teaspoons Salt
- ΒΎ cup Canola Oil
- 1 Β½ cups Strawberry Puree*
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
- 4 Eggs beaten
- Pink food coloring - if desired - if you don't use it you won't have as strong of a color.
Strawberry Buttercream
- 1 stick butter room temp
- β teaspoon salt
- 3 Β½ cups powdered sugar
- Β½ teaspoon vanilla extract
- 3 tablespoons strawberry puree
Instructions
Cake
- Preheat oven to 325 degrees. Grease and flour 2 9" cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined.
- Add the eggs and food color (if using), and stir until smooth. {do not over mix!}
- Divide the batter evenly between the cake pans.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for a few minutes before removing and placing on cooling racks.
- The cakes need to be completely cooled before frosting.
Strawberry Buttercream
- In a large bowl, beat your butter until it's fluffy. Add the salt, powdered sugar, vanilla; beat until combine. Add the strawberry puree and beat until light and fluffy. You may need to add more powdered sugar or a teaspoon of milk until you get the perfect consistency.
Notes
** to make strawberry puree, wash the strawberries, dry, remove the stems and place in a blender or food processor. Strain out the seeds using a mesh strainer or cheese cloth.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 474Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 317mgCarbohydrates: 77gFiber: 2gSugar: 57gProtein: 4g
JESSICA says
This recipe looks really good, I am so glad it does not ask for strawberry gelatin. I will try it as soon as I can get some strawberries. Thank you for sharing.
Joanna says
Thanks Jessica! Let us know how it turns out for you! π
Debbie says
This looks amazing, I wonder if it would work as cupcakes?
Joanna says
I've only ever made a cake with the recipe, but I don't see why cupcakes wouldn't work out.
Cori says
Any suggestions on how to adjust the cook time for cupcakes?
Joanna says
I've never made cupcakes with this recipe, I'd suggest checking at 15 to 18 minutes, and add an additional minute or two, until you get a clean toothpick. Good luck!
Connie Hosch says
I've pureed the strawberries, but as I put them through the strainer, I end up with juice not so much a puree. Is this the way it's supposed to be?
Cristi McGowan says
The cake was yummy? I made it in a Bundt pan instead of separating but just turned down the temp and cooked a little longer. That worked fine. I always have trouble with buttercream icing so I added a little cream cheese to that mix. The strawberries gave the cake and the icing great flavor though not too intense you couldn't eat 2 pieces! I'll be making this one again.
Joanna says
Great to hear that it turned out great for you Cristi!
Megan Miller says
How long did you cook the Bundt cake for? What temp did you set it at? Thanks
Sara says
Hello it looks delicious. Can I cover this cake with fondant? Thanks
Joanna says
Hi Sara, I wouldn't suggest it. The cake is not very dense. Hope this helps!
Amber says
Would this recipe work well to make into a sheet cake? I have a rectangular edible cake image I'd like to place on a cake for my daughter's birthday. Your recipe sounds delicious!
Joanna says
Thanks Amber! I don't see why it wouldn't work. I'd totally go for it! You may have to adjust your bake time. So just hang near the oven and watch it. π Let me know how it turns out for you.
Melissa says
OMG! I just made this today. I have found heaven on Earth!!
Joanna says
Awe, Melissa, I am so glad that you enjoyed it! π
Mary Cate says
Could frozen strawberries be used?
Joanna says
I haven't tried it. However, go for it, and let us know how it turns out! I would just make sure to thaw them out, and drain really well.
Sheila says
What is the best way to make the puree please. I am going to make this for Sunday. A birthday.
Joanna says
I used a Ninja, but any blender or food processor will work. Let me know how it turns out for you! π
Cortney says
My cake is kindof dense, is it supposed to be like that?
Joanna says
Sorry to hear that Cortney. It shouldn't be dense at all. I'm not exactly sure why it turned out that way. It could have been that you overmixed it.
Mary says
How far ahead of time would you recommend making this cake? Can I make it two days before an event? Thank you for the recipe!
Joanna says
I've only ever made it the day before. However, I think that if you wrapped the cake in plastic wrap and foil that it would be fine. Wait until the day of to frost. Keep in mind I'm not a pasty chef, and this is just my advice from past experiences. π Good luck!
lila says
I"ve had food success wrapping in foil and freezing. frost when still frozen.. no crumbs to deal with
Kerrin says
Which type of flour did you use, all purpose, plain or cake?
Joanna says
Hey Kerrin, I always use all purpose, until I note otherwise. π
Mary Toso says
I have some very ripe that at first were not ripe but that are quite sweet, not moldy/spoiled strawberries. Do you think I can use them for the cake?
It will be in a harvest celebration cake walk if I can.
Joanna says
Hi Mary, to answer your question...would you grab one of those strawberries that you're talking about and eat it? If so, then yes, go for it. However, if it's not a strawberry that you want to grab and eat, then I would say you need to get some new strawberries. I wouldn't want it to ruin your cake for the cake walk!
Joann says
Does the cake need to be refrigerated?
Meya says
Cake turned out AMMMAAAAAZZZING!
Made for my parent's birthday back in Sept and was told not to change a thing! And had requests for it left and right! Now my husband is requesting it to be his bday cake every year, lol
Thanks for the amazing recipe!
Joanna says
That's great Meya!! Love that it turned out so amazing for you! π
Barbara says
This cake is amazing.. I made it for a freind today.. thank you.. They love it
Joanna says
Great to hear! π
DJ says
Do you know what the temperature would be for a bundt pan?
Joanna says
Hi DJ, I'm sorry, but I haven't got a clue. I've never cooked anything in a bundt pan before.
Tiffany says
Did you use cake or all purpose flour?
Joanna says
Tiffany for this recipe I used all purpose flour.
Wendy says
I made this cake today for my son who is graduating from college tomorrow! He loves strawberry cake and loves for things to be homemade so I gave it a shot. If I have already frosted the cake should I keep it refrigerated until tomorrow so the frosting doesn't get hard or should I leave it at room temperature?
Joanna says
Hi Wendy, I would suggest place the cake in the fridge over night, and removing about half an hour to an hour before hand.
Susan says
While I know enough about making cakes and frosting. I was able to save this from becoming a disaster for my grandson's birthday. There was way too much batter for 2 layers so I made 3. And 2 sticks of butter for the icing? Good grief. All I could taste was the butter. I ended up with a great cake with enough icing for all three layers using that much butter. I eventually added 6+cups of powdered sugar into that frosting to get the right consistency and still have a strawberry flavor. I might still use this basic recipe again but will remember the tweaks I had to make to get it right.
Joanna says
Hmmm, I hate that you had to tweak it Susan. Not sure what went wrong. But I'm glad that it all worked out for you.
Julia says
Would this re ipe work in high altitude?
Joanna says
To be honest, I really don't know the difference in baking in different altitudes. You can always try it out and see.
edanielle says
Do you know approximately how many strawberries you used to get that much puree? A pint or more?
Joanna says
I'm sorry, I really don't. I started with a pint. It all depends on how large the strawberries are. If you have more puree than you need, you can always make mix it with sugar and create a topping for ice cream! π
Brianna says
Took me 320z of strawberries. But I also didn't have the right supplies to strain and feel a lot got wasted.
JFLY says
Do you use salted or unsalted butter for the icing?
Joanna says
I use unsalted butter in all my baking.
Danielle says
With the strawberry puree, will you have 1 1/2 cups after you strain it or do you measure 1 1/2 cups first and then strain it? Also, after you strain it will it just be liquid consistency or will it still be somewhat solid? I'm planning on making this for my niece's birthday and just want to make sure I know what it should look like π
Joanna says
Strain it first, then measure. It is a thick liquid. π
Brianna says
I can't wait to try this (as cupcakes). I was about to give up on finding a recipe that didn't want box cake mix or gelatin.
Brianna says
So as cupcakes they yield 2 dozen
350 degrees for about 18 minutes.
I tried the first dozen at 325 and they were flat on top. Did the next 12 at 350 and the were perfect
Rhonda says
Making this today, just wanted to check, is 1 1/2 tablespoons baking powder correct. Sounded like alot. Thanks
Joanna says
Yes, the amount is correct. Let us know how it turns out!
Courtney Gunn says
Did you use an 8" or 9" round pan? I need a nice strawberry layer cake for my son's school event and the picture looks like it's a good size.
Joanna says
I used two 8 inch cake pans. What a fun cake to take to school!
PAULETTE ROWLANDSON says
In recipe it says grease 2 ----9" pans. And you say you used 8 " pans. So? which? also I've always made my buttercream frosting with Crisco and add butter flavoring. Can I sub the butter for the Crisco?
Thanks.
Joanna says
I used 9", I'm not sure where you're seeing 8" pans. Anyway. I have never used Crisco in anything that I've baked/cooked, so I can't tell you how that's going go turn out. If you use it, come back and let us know how it turns out, in case others want to use Crisco.
sally says
what works best for straining the seeds from the puree? cheescloth or mesh strainer?
Joanna says
I used a mesh strainer, but I would have rather had cheesecloth.
Allison says
I made this last night for my husband's birthday and it was amazing! So I am going to make it into cupcakes for a family reunion this weekend but I need the icing to stand up to outside temps. Any suggestions? I made it like the recipe calls for and to keep it from getting kind of melty it needed to be in the fridge. Once it's room temp it's really soft. Thanks for sharing this. It's really awesome!
Joanna says
Allison, so glad to hear! Yea, this frosting really likes cooler temperatures. If you are planning on having it out in the heat, I would suggest going with a recipe that calls for shortening. (Crisco) I don't have any since my daughter is allergic, but this should help. Just Google, buttercream that won't melt. Hope this helps! Good luck!
Megen says
This looks delicious! Since you recommended cheese cloth next time to strain the strawberries would just using a juicer work? TIA
Joanna says
Hmmm, I've never even used a juicer before, so I can't say for certain one way or the other.
Joey says
Hi, I just wanted to double check on the amount of strawberry puree in the cake ingredients. It is correct at 1 1/2 cups? I've seen a similar from-scratch strawberry cake recipe that only calls for 1/2 cup. Thank you!
Vickusye says
This cake is absolutely delicious just as written. Very moist and flavorful. My daughter chose it for her. Birthday cake (age 33) and I thought seriously??? But it was s grand choice!
Danielle Rivers says
Is this recipe suppose to have Buttermilk in it? Like your other cake recipes? I want to make this, but I would like to know, so that I won't make a mistake ..
Joanna says
No buttermilk. The amount of strawberry puree and eggs give this cake enough moisture.
Udani says
Hi!
If I am to add butter instead of oil for the cake batter what will be the amount dear?
Joanna says
I'll be honest, I'm not sure because I've never made this cake using butter.
Udani says
Okay let me try and get back to you.
Diana says
I made this today - measured everything very carefully, put in 9" round cake pans and baked at 325 as directed. I have had to increase the cooking time by DOUBLE because at 30 minutes it was still soup! Also the puree after I pushed it through my strainer was very thin liquid. Hope it turns out!!! Smells great though!
Diana says
Tasted amazing!!!
KetoKitty says
We absolutely loved this buttercream!
Tammy says
Hi, I made this recipe as it says. And it came out very dense. What did I do wrong?
Joanna says
It's possible that you could have overworked the batter. π
Gladys says
I made the cake and it was heavenly.. thank you for the recipe
Joanna says
So glad to hear! π
Jean says
Can i make this cake in a pound cake pan instead of layers?
Joanna says
I've never tried. I am sure that if you do, you will need to bump up the bake time.
Dee says
Has anyone made this in a 9x13 cake pan? I would love to make this cake, it sounds delicious. Thanks for the recipe.
Web Designs Pensacola says
Hey this was a good post. I enjoy your blog and share on social regularly.
keep up the great posts.
Shannon says
I havenβt tasted this cake yet, but the batter and icing were delicious! I added a lot more strawberry purΓ©e- the flavor was too light for me and tasted way too sweet, but I did add more powdered sugar because I got it too rich for my husband. I also added milk. I didnβt measure how much I added, just did to taste. I also had to bake one of the cakes for about 6 extra minutes, but it looks amazing and I enjoyed the recipe! I wound up not straining as it took way too long with a mesh strainer.. Just my suggestions! I had a lot of fun baking!