Strawberry Cake

One of my favorite cakes to make is strawberry cake. I love cakes with a jam filling, especially when they’re paired with a cream cheese–based frosting. When I developed this recipe, I wanted it to reflect everything I love about that combination, from the flavor to the final presentation.

I made this cake a total of 3 times to get it perfect, exactly the way I wanted it to be. The layers bake up light and fluffy, the strawberry jam adds concentrated fruit flavor, and the cream cheese frosting brings just enough tang to keep everything from feeling too sweet. When I test recipes, I always make sure they will turn out their best so I can share them with you.

I didn’t want to use any strawberry jello in this cake, or store-bought cake mix. Much like when I made these Strawberry Brownies, I worked a way to make the strawberry flavor shine through by using real fruit instead.

Why you’ll love this recipe

• Made with real strawberries, not gelatin or extracts
• Soft, fluffy cake layers bursting with strawberry flavor
• Balanced sweetness from jam + tangy cream cheese frosting
• Components can be made ahead for easier assembly
• Reliable texture and structure for stacking and decorating

This is the kind of cake that looks impressive but is very manageable if you follow the steps as written.

Ingredients

This strawberry cake is built around real strawberries and a balanced dairy base to deliver both flavor and structure. These are the ingredients that matter most and why I use them.

• Fresh Strawberries: I reduce fresh strawberries to concentrate the flavor. Using them unreduced adds moisture without enough strawberry presence.
• All-purpose flour: All-purpose flour provides enough structure to support the jam filling while keeping the crumb soft. Cake flour makes the layers too fragile here.
• Baking Powder + Baking Soda: This combination gives the cake lift without drying it out. The acidity from the strawberries and sour cream activates the baking soda.
• Unsalted Butter: I use unsalted butter to control the salt level. It should be fully at room temperature so it creams properly.
• Granulated Sugar: Sugar sweetens the cake and helps create a tender crumb while balancing the acidity of the fruit.
• Vegetable oil: A small amount of oil keeps the cake moist even after refrigeration. Use neutral oil such as vegetable, canola, or grapeseed.
• Eggs: Room-temperature eggs blend more smoothly into the batter and improve texture.
• Sour Cream: Sour cream adds richness and moisture while keeping the crumb tight and plush.
• Buttermilk: Buttermilk tenderizes the cake and helps activate the leavening. Milk with a splash of lemon juice works if needed.
• Vanilla Extract: Vanilla supports the strawberry flavor without overpowering it.
• Cream Cheese: Use full-fat block cream cheese, not spreadable, to make a stable frosting that won’t make the cake slide.
• Powdered Sugar: Powdered sugar sweetens and stabilizes the frosting without making it heavy.
• Lemon Juice: A small amount of lemon juice brightens the flavor and keeps the cake from tasting overly sweet.

Strawberry Cake Recipe

I will show you step-by-step how to make this delightful Strawberry Cake. Here you will find the detailed instructions alongside images, and on the bottom of the page you can see the key ingredients list.

The first thing you want to do before starting this cake, is to make the strawberry reduction, which will be used in the cake batter and also in the frosting.

Strawberry Puree

I always start by making the strawberry reduction because it’s used in both the cake batter and the frosting.

Step 1:
Blend the strawberries until smooth.

Step 2:
Pour the puree into a saucepan and cook over medium heat, stirring occasionally, until reduced to ¾ cup. This concentrates the strawberry flavor so it actually comes through in the finished cake.

Step 3:
Transfer the reduced puree to a bowl, cover directly with plastic wrap, and let it cool completely.

You’ll use:

• ½ cup for the cake batter
• ¼ cup for the frosting

Strawberry Cake Batter

Step 1:
Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Step 2:
Beat the butter briefly, then add the sugar and oil. I mix until the batter looks fluffy and pale—this helps create a lighter cake crumb.

Step 3:
Add the eggs one at a time, mixing well after each addition. Add the vanilla with the final egg.

Step 4:
Mix in the sour cream and ½ cup of the cooled strawberry reduction until fully incorporated.

At this point, you can add a drop or two of pink or red food coloring if you want a brighter pink cake. The natural color fades as it bakes, so this is optional.

Step 5:
Alternate adding the buttermilk and dry ingredients, mixing on low just until combined. I finish folding with a spatula to avoid overmixing.

Baking the Cake Layers

Divide the batter evenly between three prepared 8-inch pans.

Bake at 350°F until a toothpick inserted in the center comes out clean.

Let the layers cool briefly, then turn them out onto a rack to cool completely.

Strawberry Jam

You can make the jam while the cake bakes or up to a week ahead. I like to make it a couple of days ahead of time, this way I’m not running frantic in the kitchen to get everything done at once.

Place the strawberries, lemon juice, and sugar in a saucepan. Bring to a boil, keep the heat at medium-low. Stir occasionally and let them jam cook until it becomes thick and darkened in color, and the berries are falling apart, it can take about 30 minutes or more to reach this stage. I like to always take the temperature of the jam with a thermometer—it should read between 200 and 220ºF.

Pour the jam in a medium bowl, let it cool down completely. Cover and place it in the fridge.

Strawberry Cream Cheese Frosting

To make the Strawberry Frosting, beat the butter for 30 seconds with the paddle attachment if using the bowl of stand mixer, or you can use a hand mixer instead.

Add the cream cheese and beat for another 30 seconds.

The reason we don’t add the cream cheese immediately is that over beating cream cheese can cause it to become watery, which will make the frosting too runny.

Add half of the powdered sugar and mix on low to combine, then raise the speed to medium-high and beat until creamy for 30 to 60 seconds.

Add the strawberry puree, mix on low. Then add the remaining powdered sugar and mix on low to combine.

Raise the speed to medium high and beat until the frosting is creamy.

If the frosting is too runny, add a bit more powdered sugar a little at a time until the desired consistency is achieved.

To assemble

Place one cake layer on a cake board or plate. Spread a thin layer of frosting, then pipe a ring of frosting around the edge. Fill the center with strawberry jam. Repeat with the second layer, then top with the final cake layer.

Crumb Coat

Cover the cake with a thin layer of frosting to seal in crumbs. Chill for 20–30 minutes. Crumb coating makes the final frosting smoother and helps keep the jam from shifting while decorating.

Final Frosting & Decorating

Apply a thick layer of frosting to the sides and top of the cake, smoothing with a bench scraper. Finish with fresh strawberries if desired. Slice and serve.

Cake tips

Here are some tips for making this easy strawberry cake recipe:

• When making the strawberry puree, make sure it’s reduced to 3/4 cup and reserve 1/2 for the cake batter, and 1/4 for the frosting. The puree can be kept in the fridge for up to 2 days and has such a nice real strawberry flavor.
• Make sure the buttermilk, sour cream, and eggs are at room temperature. I like to remove them from the fridge about 20 or 30 minutes before I have to use them in the recipe.
• The butter and cream cheese should also be at room temperature, about 72ºF.
• Spray the round cake pans with oil, place a round of parchment paper on the bottom, and lightly spray the parchment. I like this way of preparing my cake pans the most.
• Don’t over mix the batter once you add the flour ingredients in, because that can make the cake dry.
• Over baking can also cause the cake to become dry. Bake just until a toothpick comes off clean when inserted in the cake. If using a convection oven, use 325ºF instead of 350ºF.
• Don’t over beat the frosting once you add the cream cheese in, that can make the frosting runny.

FAQ

Can I make the cake layers ahead of time?
Yes! The cake layers can be baked in advance. Wrap each layer tightly in plastic wrap and freeze. They’ll keep well for up to 2 months. When ready to assemble, let them sit at room temperature for about 10–15 minutes before frosting.

Do I need to use food coloring to make the cake pink?
Not at all. The reduced strawberry puree gives the cake natural color, though it may bake into a more muted shade. Food coloring is optional if you’d like a brighter pink hue.

Can I use frozen strawberries instead of fresh?
Absolutely. Frozen strawberries work perfectly for both the puree and jam—just thaw them before blending.

Can I make this recipe into cupcakes instead of a layer cake?
Yes! This recipe works well as cupcakes. Fill liners about two-thirds full, bake at the same temperature, and start checking for doneness around 18–20 minutes.

If you enjoy this strawberry cake, you might also like some of the other layer cakes on the blog, such as Strawberry Shortcake Cake, it brings the delicious fresh strawberry flavor, with a vanilla twist. This Passionfruit Cake is tropical and fresh, perfect for Spring and the warmer seasons. If you also enjoy cakes with cream cheese frosting paired with real jam, this Almond Raspberry Cake will not let you down.

I hope you enjoyed this recipe. Leave a comment below, or tag me on instagram if you make it! I love to see your creations!