Homemade Strawberry Cake

A moist homemade cake is flavored with fresh strawberry puree and topped with pink frosting.

4.9 from 8 votes

Yield: 12 slices

With a soft, tender crumb, this homemade strawberry cake is made entirely from scratch with fresh strawberries. Frosted with a creamy strawberry buttercream frosting, this cake is sure to impress with fruity flavor packed in every bite!

Prep Time30

Cook Time30

Cool Time30

Total Time1 30

Ingredients

Strawberry Cake

3 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup (1.5 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons strawberry extract
½ cup vegetable oil
2 cups strawberry puree (see notes below), about 2 pints of strawberries
red gel food coloring, optional for a vibrant cake
1 batch strawberry buttercream frosting

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Instructions

Preheat oven to 325°F. Grease two 9-inch cake round pans (or three 8-inch) with non-stick baking spray (like Baker's Joy). Set aside.
In a medium bowl, whisk to combine the flour, baking soda, and salt. Set aside.
In a stand mixer (or large bowl with a hand mixer), beat to combine the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs one at a time, then beat in vanilla, strawberry extract and vegetable oil.
Add in the flour mixture, alternating with the pureed strawberries, scraping down the sides and bottom of the bowl as needed. Beat until batter is well combined, but do not over-mix! Add in the optional red food coloring, if desired, until batter is a nice dark pink.
Divide the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. (If using three 8-inch cake pans, start checking in around the 25 minute mark.)
Remove pans from oven and immediately place in freezer for 45 minutes. This is optional step, but it's my secret tip to help keep the cake moist by immediately stopping the baking.
Assemble the cooled cake layers with a thick layer of strawberry frosting in between each one. Apply one final thick and even layer around the outside of the cake.
Store cake in the fridge, in an airtight container, until ready to serve. For the best soft texture, let the cake sit at room temperature for at least 30 minutes before slicing and serving.

Notes

Make The Strawberry Puree: This can be made with fresh or frozen strawberries. If using fresh strawberries, rinse them well, pat dry, and remove the stems. Then add the berries to a blender or food processor and puree until completely smooth. You will need approximately 2 pints of strawberries to make 2 cups puree.

Store: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving.

Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.

Nutrition

Serving: 1 slice, Calories: 918kcal, Carbohydrates: 111g, Protein: 5g, Fat: 53g, Saturated Fat: 28g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 143mg, Sodium: 254mg, Potassium: 129mg, Fiber: 2g, Sugar: 85g, Vitamin A: 1351IU, Vitamin C: 27mg, Calcium: 30mg, Iron: 2mg