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Strawberry Cake Recipe Perfect for Birthdays

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A moist, fruity homemade strawberry cake made with real strawberries and no boxed mix. Layered with a rich strawberry buttercream for the perfect springtime dessert.

Ingredients

Scale

Strawberry Reduction:

  • 1½–2 cups fresh or frozen strawberries, puréed and reduced to ½–¾ cup

Cake:

  • 2½ cups all-purpose flour

  • 2½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ¾ cup unsalted butter, softened

  • 1½ cups granulated sugar

  • ¼ cup vegetable oil

  • 4 large eggs

  • 1 tsp vanilla extract

  • ½ cup reduced strawberry purée

  • Optional: pink food coloring

  • ¾ cup buttermilk

Strawberry Buttercream:

  • 1 cup unsalted butter

  • 3½–4 cups powdered sugar

  • ½ cup reduced strawberry purée

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Grease and line two 8-inch pans.

  • Make strawberry reduction and cool.

  • Whisk dry ingredients in a bowl.

  • In a large bowl, cream butter and sugar. Add oil, eggs, vanilla, and purée.

  • Alternate adding flour and buttermilk. Mix just until combined.

  • Divide into pans and bake 30–35 mins. Cool completely.

  • For frosting, beat butter, add sugar gradually, then purée and vanilla.

  • Frost cooled cakes and decorate as desired.

Notes

Strawberry flavor deepens after a day. Store in fridge up to 4 days. Freeze layers for future use.

Find it online: https://foodemily.com/strawberry-cake-recipe-perfect-for-birthdays/