Fresh Strawberry Cake Recipe – Easy Fluffy Dessert with Creamy Frosting

Imagine this: you walk into the kitchen, and the sweet, sun-kissed aroma of juicy strawberries fills the air—like summer vacation bottled up and set free. The first time I baked this fluffy fresh strawberry cake, I was instantly transported back to those carefree, barefoot afternoons in my grandma’s garden, picking strawberries until my palms were stained pink. There’s something about the smell of strawberries baking that just stops you in your tracks—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, this cake recipe has a soft spot in my heart. Years ago, when I was knee-high to a grasshopper, Mom used to bring home bakery strawberry cakes for birthdays, but they never quite tasted like real strawberries. Fast forward to my grown-up kitchen, and I was determined to recreate that nostalgic, strawberry-packed flavor—only fresher, fluffier, and with plenty of creamy frosting. (Let’s face it, the best part is always the frosting.)

My family couldn’t stop sneaking forkfuls off the plate before it was even cool enough to frost. And when I brought it to a potluck, it vanished before I could get seconds. Folks always ask for the recipe, and it’s become a go-to for spring brunches, summer picnics, and even those “just because” afternoons. This fluffy fresh strawberry cake is dangerously easy to make, but the payoff is pure, nostalgic comfort—like a warm hug in cake form. If you love strawberries, you’re going to want to bookmark this one. I’ve tested it more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings and quick gifts. Trust me, you won’t regret adding this to your dessert rotation!

Why You’ll Love This Fresh Strawberry Cake Recipe

There’s no shortage of strawberry cake recipes on the internet, but I can say without hesitation—after years of baking and a fair share of flops—this is my absolute favorite. Here’s why you’ll fall head over heels for this fluffy fresh strawberry cake with creamy strawberry frosting:

• Quick & Easy: This cake comes together in just over an hour, including cooling and frosting. Perfect for last-minute cravings or when you want a showstopper without spending all day in the kitchen.
• Simple Ingredients: No need for fancy extracts or artificial colors—just real strawberries, pantry staples, and a bit of love. Chances are, most of what you need is already in your cupboard.
• Perfect for Any Occasion: Whether you need a sweet treat for a kids’ birthday, a centerpiece for Mother’s Day brunch, or a fun addition to your Pinterest-worthy dessert board, this strawberry cake fits the bill.
• Crowd-Pleaser: I’ve served this to picky kids, serious foodies, and self-proclaimed “cake snobs”—and it wins them all over. There’s something magical about the fluffy crumb and the tangy-sweet frosting that makes people reach for seconds.
• Unbelievably Delicious: The cake is bursting with real strawberry flavor, staying moist and airy (never dense or gummy). The frosting is silky-smooth, with a dreamy creamy texture and a gentle pink hue from the berries—no food coloring needed!

What sets this recipe apart? I blend fresh strawberries right into the batter and the frosting, which means you get honest-to-goodness strawberry in every bite—not just a hint. I also use a touch of buttermilk for extra tenderness, and sifted cake flour so every forkful is light as a cloud.

This isn’t just another strawberry cake; it’s the kind that makes you close your eyes after the first taste. You get the comfort of homemade baking without the fuss—something your grandma would approve of, but with a modern twist. It’s perfect for impressing guests (or yourself!), and nobody will believe how easy it was. If you’re after a fresh strawberry cake recipe that actually tastes like strawberries and delivers on fluff, this one will absolutely hit the spot.

What Ingredients You Will Need

This fluffy fresh strawberry cake recipe uses simple, everyday ingredients to create a cake that’s big on real strawberry flavor and tender crumb. Most of these are pantry staples, and if you bake at all, you probably have them on hand. Here’s what you’ll need for both the cake and the creamy strawberry frosting:

For the Strawberry Cake:

• Fresh strawberries, hulled and chopped (about 1 1/2 cups / 225g) – for the pureed strawberry base
• Cake flour (2 1/4 cups / 270g) – sifted for a soft, fluffy crumb; you can use all-purpose flour in a pinch, but cake flour is worth it for the texture
• Baking powder (2 1/2 teaspoons / 10g) – gives the cake its lift
• Baking soda (1/2 teaspoon / 2g) – helps with rise and tenderness
• Salt (1/2 teaspoon / 3g) – enhances all the flavors
• Unsalted butter (3/4 cup / 170g), softened – for richness and moisture
• Granulated sugar (1 1/2 cups / 300g) – for sweetness and structure
• Large eggs (3), room temperature – helps bind and lift the cake
• Buttermilk (1/2 cup / 120ml), room temperature – adds moisture and a subtle tang (whole milk with a splash of lemon juice works in a pinch)
• Pure vanilla extract (1 1/2 teaspoons / 7ml) – for background warmth
• Optional: Lemon zest (zest of 1 lemon) – brightens the strawberry flavor

For the Creamy Strawberry Frosting:

• Fresh strawberries (1/2 cup / 75g), pureed and reduced – for a concentrated strawberry punch
• Unsalted butter (1 cup / 226g), softened – makes the frosting ultra-creamy
• Cream cheese (4 oz / 113g), softened – adds tang, stability, and smoothness
• Powdered sugar (4 cups / 480g), sifted – for sweetness and smooth texture
• Pure vanilla extract (1 teaspoon / 5ml)
• Pinch of salt – balances the sweetness

Ingredient Tips and Substitutions:

• Use ripe, fragrant strawberries for the boldest berry flavor—locally grown or in-season berries are best.
• If fresh strawberries are out of season, thawed frozen berries work for the puree (just drain the excess water).
• No buttermilk? Mix 1/2 cup whole milk with 2 teaspoons lemon juice and let it sit for 5 minutes.
• For a gluten-free cake, swap in a 1:1 gluten-free baking flour blend.
• Don’t skip the lemon zest—it wakes up the strawberry flavor, but you can leave it out if you prefer a pure berry taste.
• For a dairy-free version, use vegan butter and dairy-free cream cheese in the frosting, and dairy-free milk for the batter.

I’m partial to Bob’s Red Mill cake flour and Plugrá butter for this cake—they always give me a perfect, tender crumb and rich flavor. The best strawberry cakes start with the best berries, so if you can, pick or buy them at peak ripeness!

Equipment Needed

You don’t need any fancy bakery equipment to make this fresh strawberry cake recipe—just a few reliable kitchen basics and a little bit of love. Here’s what I use every time:

• 9-inch round cake pans (two) – nonstick or metal, lightly greased and lined with parchment for easy release
• Electric mixer (stand or hand) – makes creaming the butter and sugar a breeze (but you can use a sturdy whisk if you’re up for an arm workout!)
• Medium and large mixing bowls – for separating wet and dry ingredients
• Measuring cups and spoons – accuracy matters for fluffy cakes
• Fine mesh sieve or sifter – for aerating the cake flour and powdered sugar
• Rubber spatula – for scraping every last bit of batter
• Blender or food processor – to puree and reduce the strawberries (a fork works in a pinch, but I’ve found the blender makes the smoothest puree)
• Cooling rack – helps cool the cakes evenly
• Offset spatula or butter knife – for spreading the creamy strawberry frosting

If you don’t have two pans, bake the layers one at a time. For the strawberry reduction, I use a small saucepan—just keep an eye on it so it doesn’t burn. I’ve made this recipe with budget-friendly hand mixers and thrift-store pans, and it still turns out dreamy. Just be sure to grease your pans well and let the cake cool before you try to frost—it makes all the difference!

How to Make Fluffy Fresh Strawberry Cake with Creamy Strawberry Frosting

1. Prepare the Strawberry Puree:
   
   Wash, hull, and chop 1 1/2 cups (225g) fresh strawberries. Place in a blender or food processor and puree until smooth. Pour into a small saucepan and simmer over medium-low heat, stirring occasionally, until reduced by about half (to 2/3 cup or 160ml), 15-18 minutes. Let cool completely.
   
   Tip: Reduction concentrates the strawberry flavor—don’t skip this step!
2. Prep the Cake Pans:
   
   Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper. Lightly flour the sides to prevent sticking.
   
   Note: If you only have one pan, bake the layers one after another.
3. Combine Dry Ingredients:
   
   In a large bowl, sift together 2 1/4 cups (270g) cake flour, 2 1/2 teaspoons (10g) baking powder, 1/2 teaspoon (2g) baking soda, and 1/2 teaspoon (3g) salt. Set aside.
4. Cream Butter and Sugar:
   
   In a separate large bowl, beat 3/4 cup (170g) softened unsalted butter with 1 1/2 cups (300g) granulated sugar on medium-high for 3-4 minutes until pale and fluffy.
   
   Personal tip: This step adds air—don’t rush it! The mixture should look light and almost whipped.
5. Add Eggs and Vanilla:
   
   Add 3 large eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons (7ml) vanilla extract and the zest of 1 lemon, if using.
6. Mix in Strawberry Puree:
   
   Add the cooled strawberry reduction to the butter mixture and beat until fully combined. The batter will turn a pretty pale pink.
7. Alternate Dry Ingredients and Buttermilk:
   
   Add the dry ingredients in three parts, alternating with 1/2 cup (120ml) buttermilk, starting and ending with the flour mixture. Mix on low until just combined. Do not overmix—it should be thick but pourable.
   
   Warning: Overmixing = tough cake. Stop as soon as the flour disappears.
8. Bake:
   
   Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
   
   Sensory cue: The cakes should be lightly golden at the edges but still pinkish inside.
9. Cool:
   
   Let the cakes cool in the pans for 10 minutes, then carefully turn out onto a wire rack to cool completely before frosting.
   
   Don’t rush this—warm cake will melt the frosting!
10. Make the Strawberry Frosting:
    
    Puree 1/2 cup (75g) strawberries and reduce in a small saucepan as you did for the cake until you’re left with about 3 tablespoons (45ml) of thick puree. Cool completely.
    
    In a large bowl, beat 1 cup (226g) softened butter and 4 oz (113g) softened cream cheese together until creamy, about 2 minutes. Add the cooled strawberry reduction, 1 teaspoon (5ml) vanilla, and a pinch of salt. Gradually add 4 cups (480g) sifted powdered sugar, beating until light and fluffy.
    
    Personal tip: If the frosting is too thin, add more sugar; if too thick, add a splash of milk.
11. Assemble and Frost:
    
    Place one cake layer on your serving plate and spread with about 1/2 cup of frosting. Top with the second cake layer, then frost the top and sides with the remaining creamy strawberry frosting. Decorate with fresh strawberry slices, if desired.

Now stand back and admire your beautiful, Pinterest-ready strawberry cake! (Try not to eat it all before your guests arrive.)

Cooking Tips & Techniques

After making this fresh strawberry cake recipe more times than I can count, I’ve picked up a few tricks and learned from my share of kitchen mishaps. Here’s what makes all the difference:

• Strawberry Reduction: Don’t skip reducing the strawberries for the batter and frosting. It concentrates the flavor and prevents the cake from getting soggy. I once skipped this step and ended up with a runny, barely-there strawberry taste—lesson learned!
• Room Temperature Ingredients: Bring your butter, eggs, and buttermilk to room temp before starting. Cold ingredients don’t mix as evenly, and the cake can end up dense.
• Sifting is Key: Sift both your flour and powdered sugar. I used to think this was just an “extra step,” but it really does make the crumb lighter and the frosting silkier.
• Gentle Mixing: Overmixing is the enemy of fluffiness. Mix just until the flour disappears—lumps are better than a tough cake!
• Even Layers: For even cake layers, use a kitchen scale to divide the batter between pans. If you’re eyeballing it, that’s okay too—just rotate the pans halfway through baking for even cooking.
• Frosting Consistency: If your frosting feels too soft, chill it for 10-15 minutes before spreading. A warm kitchen can make it runny, but a quick fridge trip fixes it right up.
• Storing for Later: You can bake the cake layers a day ahead and wrap them tightly in plastic. I find the flavors deepen overnight, and it makes party prep less hectic.

If you ever find your cake sinking in the middle, it might be underbaked or the batter was overmixed. And if your frosting splits, just keep beating—it usually comes back together, or add a bit more powdered sugar. Baking is part science, part art, and a little bit of patience goes a long way. Don’t worry about it being “bakery perfect”—homemade always tastes better!

Variations & Adaptations

The beauty of this fluffy fresh strawberry cake recipe is how easy it is to make it your own. Here are a few fun variations I’ve tried (and loved):

• Gluten-Free: Swap the cake flour for a gluten-free 1:1 baking blend (like King Arthur or Bob’s Red Mill). You may need to add an extra tablespoon of buttermilk for moisture.
• Dairy-Free: Use vegan butter and dairy-free cream cheese for the frosting, and swap in your favorite plant-based milk with a teaspoon of vinegar for the buttermilk. The cake stays just as fluffy!
• Chocolate Strawberry: Replace 1/2 cup (60g) of the cake flour with unsweetened cocoa powder, and sprinkle mini chocolate chips between the layers for a chocolate-dipped strawberry vibe.
• Seasonal Fruit Swap: In late summer, I sometimes swap in fresh raspberries or blackberries for a different berry flavor. Just puree and reduce them the same way as the strawberries.
• Lemon Strawberry: Double the lemon zest and add a squeeze of fresh lemon juice to the frosting for a tart, berry-lemon flavor that really pops.
• Sheet Cake: Double the recipe and bake in a 9×13-inch (23x33cm) pan for a picnic-friendly, slice-and-serve cake. No layers needed!

When my nephew developed a dairy allergy, I tried the dairy-free version with coconut milk and vegan butter—it was a hit even with the rest of the family. Don’t be afraid to experiment with what you have on hand or tailor it to your needs!

Serving & Storage Suggestions

This cake is best served at room temperature, when the frosting is soft and the flavors are at their peak. Slice generous pieces and garnish with extra fresh strawberries or a sprinkle of lemon zest for that extra wow factor. For a pretty Pinterest-worthy presentation, try adding whole berries or edible flowers on top.

Pair this cake with a cup of hot coffee, a glass of cold milk, or a summery lemonade—perfect for brunches, afternoon snacks, or birthday celebrations.

To store, cover leftover cake tightly and refrigerate for up to 4 days. The flavors actually deepen and get more intense after a day or two. You can also freeze unfrosted cake layers (wrapped in plastic and foil) for up to 2 months; just thaw overnight in the fridge before frosting. If you need to reheat a slice, zap it in the microwave for 10-15 seconds—just enough to soften the crumb, not melt the frosting.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each slice (based on 12 slices):

• Calories: ~420
• Total Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 60g
• Protein: 4g
• Sugar: 45g

Fresh strawberries are loaded with vitamin C, fiber, and antioxidants. This cake uses real fruit, so you get a little nutrition boost along with your treat. If you’re watching your sugar or fat intake, you can reduce the powdered sugar in the frosting or use a light cream cheese. It’s nut-free as written, but does contain dairy, eggs, and gluten (unless you use the adaptations above). I love that you can enjoy a slice and still feel good about using wholesome, fresh ingredients—sometimes, comfort food is good for the soul!

Conclusion

So, why should you try this fluffy fresh strawberry cake with creamy strawberry frosting? It’s simple, stunning, and honestly delivers on every strawberry lover’s dream. The flavor is real and bright—never artificial—and the texture is as light as you could wish for. You can customize it for any occasion (or diet), and it’s got that home-baked charm that you just can’t get from a mix. I keep coming back to this recipe because it feels like a celebration every time—whether you’re baking for loved ones or just for yourself.

If you give this fresh strawberry cake recipe a try, let me know how it turns out! Drop a comment below, share your photos, or tell me your favorite twist—I love seeing how you make it your own. Baking should be fun, a little bit messy, and always full of joy. Happy baking, and may your kitchen always smell like strawberries!

FAQs About Fluffy Fresh Strawberry Cake

Can I use frozen strawberries instead of fresh?

Yes, thawed frozen strawberries work well for both the cake and the frosting! Just make sure to drain off any extra liquid before pureeing and reducing.

What if I don’t have cake flour?

You can make a substitute by measuring 2 1/4 cups all-purpose flour, removing 4 1/2 tablespoons, and replacing them with 4 1/2 tablespoons cornstarch. Sift together for a lighter crumb.

Can I make this cake ahead of time?

Absolutely! Bake the layers a day in advance and wrap tightly. Assemble and frost the day you plan to serve for freshest results.

How do I prevent my frosting from turning runny?

Be sure the strawberry reduction is completely cool before mixing it into the frosting. If the frosting seems soft, chill it for 10-15 minutes and add more powdered sugar if needed.

Is this recipe nut-free?

Yes, as written, the cake contains no nuts. Always check your ingredient labels to be safe, especially if you’re baking for someone with allergies.

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