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Slice of strawberry cake with strawberry frosting on a plate.

Strawberry Cake

This homemade strawberry cake has layers of tender, bright pink cake and creamy strawberry frosting. Both the cake batter and the buttercream are infused with strawberry puree - making this cake absolutely beautiful and bursting with fresh strawberry flavor.
Course Dessert
Cuisine American
Keyword Strawberry Cake, Strawberry Layer Cake
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Cooling 2 hours
Total Time 4 hours
Servings 14 slices
Calories 612kcal


  • Two 8-inch round cake pans (with high sides)*


Strawberry Puree - Makes Enough for the Cake and Frosting

  • 2 lbs strawberries* (900 grams)

Strawberry Cake

  • 2 ½ cups all-purpose flour (312.5 grams)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter (168 grams) softened to room temperature
  • 1 tablespoon vegetable oil (15 ml) or canola
  • 1 ½ cups granulated sugar (300 grams)
  • 5 large egg whites discard the yolks
  • 3 tablespoons sour cream (45 ml)
  • ¾ cup whole milk (180 ml)
  • 1 tablespoon lemon juice (15 ml) freshly squeezed
  • ½ cup reduced strawberry puree (120 ml - mine weighed a little over 100 grams) room temperature
  • 2-4 drops red food coloring optional

Strawberry Frosting

  • 1 ½ cups unsalted butter (340 grams) softened - but still slightly firm to the touch
  • 4-6 cups powdered sugar (440 - 660 grams)
  • 4-5 tablespoons reduced strawberry puree (60-75 ml) room temperature
  • ¼ teaspoon salt
  • a few drops red food coloring optional
  • 1-2 tablespoons whipping cream (15-30 ml) as needed


Reduced Strawberry Puree

  • Wash the strawberries and core the berries.
  • Pulse in a food processor or blender until smooth.
  • To remove the seeds pour the puree through a metal sifter, pushing it through with the back of a spoon. Do this a little at a time. This step is optional, but I prefer the cake and frosting texture without seeds.
  • Add the puree to a large saucepan over low-medium heat.
  • Bring to a gentle boil while stirring. The mixture will boil gently as it thickens. This will go slowly at first and then start to go more quickly.
  • Once the mixture is thick like jam and dark red, remove from the heat. It will need to boil for likely 30-45 minutes. You should have less than 1 cup of thickened puree. Mine was about ¾ cup and very dark red. Cool fully at room temperature.*

Strawberry Cake

  • Preheat the oven to 350F (160C) degrees.
  • Line the bottom of two 8-inch cake pans with rounds of parchment paper. Grease and flour the sides.
  • In a large bowl, sift together the flour, baking powder, baking soda and salt. Give the bowl a whisk.
  • In a separate large bowl, beat the butter and sugar until fluffy (about 1-2 minutes). Beat in the oil.
  • Beat in the egg whites 1 at a time, turning off the mixer and scraping down the sides of the bowl as necessary. Mix in the sour cream.
  • In a large measuring cup or medium bowl, whisk together the milk, lemon juice, reduced strawberry puree and optional food coloring.
  • With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture. Then mix in about ⅓ of the milk and strawberry mixture. Turn off the mixer and scrape down the sides of the bowl. Repeat the process until all the flour mixture and milk mixture are incorporated. Do not over mix the batter.
  • Divide the batter evenly between the 2 pans and smooth the top.
  • Bake in the preheated oven for 30-35 minutes, or until an inserted toothpick comes out clean or with a few cake crumbs.
  • Cool the cakes completely in the pan, then gently inserted onto a wire rack.

Strawberry Frosting

  • In a very large bowl, beat the butter until smooth and fluffy.
  • Starting with the mixer on low speed, mix in 2 cups powdered sugar.
  • Mix in the salt and 2 tablespoons of reduced strawberry puree (it should be room temperature).
  • Beat in the rest of the powdered sugar about 1 cup at a time, alternating with 1 tablespoon of reduced strawberry puree until the desired sweetness and thickness is reached. You can beat in a few drops of red food coloring if you'd like a brighter pink color.
  • Optionally, beat in 1 - 2 tablespoons of whipping cream if you feel your frosting is a little thick.

Assembling the Cake

  • Once the cake layers are completely cooled, use a serrated knife or cake leveller to gently saw off the domed top of each cake layer.
  • Place one layer top side down on the plate or cake stand that you plan to serve it on.
  • Frost the top of the layer with about ⅓ of the frosting.
  • Place the second cake layer on top, top side down.
  • Frost the sides with about ⅓ of the frosting. If you notice that the cake crumbs are lifting up and getting into the frosting - frost the sides with a very thin layer of frosting and place in the fridge for 30 minutes. Then frost the sides again with a thicker layer of frosting.
  • Frost the top of the cake with the remaining frosting, swirling as you go.


  1. Cake Pan Sizes: Cake can be made in two 9-inch round cake pans. The bake time will be around 25 minutes. The recipe can also be made in a 9x13 inch pan. Grease and flour the bottom and sides of the pan. The bake time will be around 40 minutes. If using a 9x13 inch pan, divide the frosting recipe in half. Therefore, you'll only need 1 ½ lbs of strawberries to make the reduced puree. 
  2. If you'd like to save a bit of time and money, you can use 1 lb of strawberries to make the strawberry puree. Use the reduced puree in the cake batter. Then use 4-5 tablespoons of strawberry preserves in the frosting, instead of reduced strawberry puree. 
  3. The butter, sour cream, milk and eggs should be room temperature before making the cake batter. Take them out of the fridge about 30 minutes before making the cake batter. 
  4. The reduced strawberry puree should be room temperature before adding it to the cake batter and frosting. If you've made it in advance and stored in the fridge, take it out of the fridge about 60 minutes before making the cake batter. If it's still warm, ensure that it's cooled to room temperature. This is especially important for the frosting. 
  5. Make Ahead Tips: 
    1. The reduced strawberry puree can be made up to 3 days in advance. Cool fully, then store in the fridge in an airtight container. Remove from the fridge and bring to room temperature before making the cake batter. 
    2. Cake layers can be made 1 day before serving. Cool fully, then wrap each layer individually and store in an airtight container at room temperature. 
    3. Unfrosted cake layers can be wrapped tightly (individually), placed in a freezer container and frozen for up to 2 months. Thaw in the fridge. 
    4. Frost the cake the day you plan to serve it.
  6. Storage: Store frosted cake covered at room temperature for up to 8 hours. Store leftovers covered in the fridge. Remove from the fridge about 30 minutes before serving to let the cake come to room temperature. 


Calories: 612kcal | Carbohydrates: 79g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 198mg | Potassium: 218mg | Fiber: 2g | Sugar: 59g | Vitamin A: 972IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 1mg