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Homemade Strawberry Cake
Emily

Homemade Strawberry Cake

A moist and fluffy strawberry cake made with real strawberry puree, layered with a luscious strawberry buttercream, and topped with fresh berries — perfect for spring celebrations or anytime you crave a fruity dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 1.5 cups strawberry puree
  • 1 tsp pure vanilla extract
  • 2 tsp strawberry extract
  • 2-3 drops pink gel food coloring
  • 3 cups cake flour
  • 1.75 cups sugar
  • 1 tbsp + 0.5 tsp baking powder
  • 1 tsp kosher salt
  • 0.25 cup canola oil
  • 0.5 cup unsalted butter
  • 1 lb strawberries, fresh or frozen
  • 0.33 cup granulated sugar (for strawberry filling)
  • 1 tbsp lemon juice
  • 1 pinch salt (for strawberry filling)
  • 2 cups unsalted butter, softened (for frosting)
  • 6 cups powdered sugar
  • 4 tsp vanilla extract (for frosting)
  • 0.5 cup finely diced strawberries (for frosting)
  • 5-7 tbsp heavy whipping cream
  • Strawberries for topping, optional

Equipment

  • cake pans (round)
  • cutting board
  • cake leveler
  • cake board
  • angled spatula
  • piping bag and tips (optional)

Method
 

  1. Once your cake rounds have completely cooled, gently remove them from their pans and place them on a cutting board.
  2. Level the tops of the cakes using a cake leveler, so they’re nice and flat. Place the first cake layer onto your cake board.
  3. Grab about 1 cup of frosting and spread it evenly over the top using your angled spatula.
  4. Carefully place the second cake layer on top of the frosted cake.
  5. Repeat the frosting steps with the remaining layer.
  6. Once your cake tower is complete, spread the remaining frosting over the top and sides until it’s beautifully smooth.
  7. For a decorative touch, pipe dollops of frosting on top and nestle fresh strawberries right in the center.
  8. Slice, serve, and enjoy this delectable strawberry delight!

Notes

For the best flavor, use ripe, in-season strawberries. You can substitute frozen strawberries for the puree and frosting. Keep the cake refrigerated if not serving immediately, and let it rest at room temperature for 15 minutes before slicing.