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! 😉
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.
So this year I decided to make her a strawberry cake. However, I didn't want to make ANY cake with jello to get the strawberry flavor. I wanted real strawberries throughout.
I found two recipes that I really liked and combined them to make this Fresh Strawberry Cake with Strawberry Buttercream. It was so good, I didn't even have one slice left!
If you're looking for a strawberry cake made without jello, this is the cake for you!
It's simple, and loaded with fresh strawberries. Which in my honest opinion is the only way that you should be enjoying a strawberry cake.
**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!
Can I use frozen strawberries?
I do not recommend it. Frozen strawberries will have a lot of excess water in them, and baking is a science. Adding frozen berries can throw off the chemistry.
My batter isn't as pink as yours, what did I do wrong?
I used a neon pink food coloring. I am assuming because of the neon pink color, I didn't need to add so much that it alters the flavor. I detest cakes made with food coloring that you can actually taste.
What if I want cupcakes instead?
Yes, you will get about 24 cupcakes. Bake for 18 to 20 minutes at 350 degrees.
Will this work in a 9X13 inch pan instead of a layer cake?
Yes. The bake time will be about the same.
Can this cake be frozen?
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. I like frosting cakes that are frozen because you won't get any crumbs!
If you loved this cake, check out:
- Pear Bundt Cake with Vanilla Bean Caramel
- Iced Lemon Pound Cake (Starbucks Copycat)
- Mint Chocolate Chip Cake
- The Very Best Red Velvet Cake
- Double Berry Very Vanilla Cake
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 ½ tablespoons Baking Powder
- ¾ teaspoons Salt
- ¾ cup Canola Oil
- 1 ½ 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
- ⅛ teaspoon salt
- 3 ½ cups powdered sugar
- ½ 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
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
Thanks Jessica! Let us know how it turns out for you! 🙂
Debbie
This looks amazing, I wonder if it would work as cupcakes?
Joanna
I've only ever made a cake with the recipe, but I don't see why cupcakes wouldn't work out.
Cori
Any suggestions on how to adjust the cook time for cupcakes?
Joanna
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
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
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
Great to hear that it turned out great for you Cristi!
Megan Miller
How long did you cook the Bundt cake for? What temp did you set it at? Thanks
Sara
Hello it looks delicious. Can I cover this cake with fondant? Thanks
Joanna
Hi Sara, I wouldn't suggest it. The cake is not very dense. Hope this helps!
Amber
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
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. 🙂 Let me know how it turns out for you.
Melissa
OMG! I just made this today. I have found heaven on Earth!!
Joanna
Awe, Melissa, I am so glad that you enjoyed it! 🙂
Mary Cate
Could frozen strawberries be used?
Joanna
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
What is the best way to make the puree please. I am going to make this for Sunday. A birthday.
Joanna
I used a Ninja, but any blender or food processor will work. Let me know how it turns out for you! 🙂
Cortney
My cake is kindof dense, is it supposed to be like that?
Joanna
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
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
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. 🙂 Good luck!
lila
I"ve had food success wrapping in foil and freezing. frost when still frozen.. no crumbs to deal with
Kerrin
Which type of flour did you use, all purpose, plain or cake?
Joanna
Hey Kerrin, I always use all purpose, until I note otherwise. 🙂
Mary Toso
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
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
Does the cake need to be refrigerated?
Meya
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
That's great Meya!! Love that it turned out so amazing for you! 🙂
Barbara
This cake is amazing.. I made it for a freind today.. thank you.. They love it
Joanna
Great to hear! 🙂
DJ
Do you know what the temperature would be for a bundt pan?
Joanna
Hi DJ, I'm sorry, but I haven't got a clue. I've never cooked anything in a bundt pan before.
Tiffany
Did you use cake or all purpose flour?
Joanna
Tiffany for this recipe I used all purpose flour.
Wendy
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
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
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
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
Would this re ipe work in high altitude?
Joanna
To be honest, I really don't know the difference in baking in different altitudes. You can always try it out and see.
edanielle
Do you know approximately how many strawberries you used to get that much puree? A pint or more?
Joanna
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! 🙂
Brianna
Took me 320z of strawberries. But I also didn't have the right supplies to strain and feel a lot got wasted.
JFLY
Do you use salted or unsalted butter for the icing?
Joanna
I use unsalted butter in all my baking.
Danielle
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 🙂
Joanna
Strain it first, then measure. It is a thick liquid. 🙂
Brianna
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
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
Making this today, just wanted to check, is 1 1/2 tablespoons baking powder correct. Sounded like alot. Thanks
Joanna
Yes, the amount is correct. Let us know how it turns out!
Courtney Gunn
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
I used two 8 inch cake pans. What a fun cake to take to school!
PAULETTE ROWLANDSON
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
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
what works best for straining the seeds from the puree? cheescloth or mesh strainer?
Joanna
I used a mesh strainer, but I would have rather had cheesecloth.
Allison
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
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
This looks delicious! Since you recommended cheese cloth next time to strain the strawberries would just using a juicer work? TIA
Joanna
Hmmm, I've never even used a juicer before, so I can't say for certain one way or the other.
Joey
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
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
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
No buttermilk. The amount of strawberry puree and eggs give this cake enough moisture.
Udani
Hi!
If I am to add butter instead of oil for the cake batter what will be the amount dear?
Joanna
I'll be honest, I'm not sure because I've never made this cake using butter.
Udani
Okay let me try and get back to you.
Diana
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
Tasted amazing!!!
KetoKitty
We absolutely loved this buttercream!
Tammy
Hi, I made this recipe as it says. And it came out very dense. What did I do wrong?
Joanna
It's possible that you could have overworked the batter. 🙁
Gladys
I made the cake and it was heavenly.. thank you for the recipe
Joanna
So glad to hear! 🙂
Jean
Can i make this cake in a pound cake pan instead of layers?
Joanna
I've never tried. I am sure that if you do, you will need to bump up the bake time.
Dee
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
Hey this was a good post. I enjoy your blog and share on social regularly.
keep up the great posts.
Shannon
I haven’t tasted this cake yet, but the batter and icing were delicious! I added a lot more strawberry purée- 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 didn’t 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!