Soft, moist, and bursting with real strawberry flavor, this Strawberry Cake with Strawberry Buttercream is the perfect dessert for birthdays, holidays, baby showers, or any celebration. Made with strawberry purée, a fluffy cake base, and a silky homemade buttercream frosting, this easy recipe creates a beautiful layer cake that’s as delicious as it is impressive.
If you’re looking for the best homemade strawberry cake recipe, this one delivers tender layers, vibrant strawberry flavor, and a creamy buttercream that everyone will love.
Why You’ll Love This Strawberry Cake
- Soft, fluffy, and incredibly moist cake
- Real strawberry flavor in both the cake and frosting
- Easy recipe using simple pantry ingredients
- Perfect for birthdays, Valentine’s Day, Mother’s Day, and celebrations
- Beautiful pink color without complicated techniques
- Beginner-friendly with impressive results
Ingredients
For the Strawberry Cake
- 1 box white cake mix
- 1 (3-ounce) box strawberry gelatin
- ½ cup frozen strawberries, thawed and puréed
- ½ cup whole milk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry purée
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Strawberry Cake
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Grease and lightly flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the white cake mix and strawberry gelatin powder.
Whisk together until evenly blended.
Step 3: Make the Batter
Add the strawberry purée, whole milk, vegetable oil, eggs, and vanilla extract.
Using an electric mixer, beat for about 2 minutes until the batter is smooth, creamy, and well combined.
Step 4: Bake
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
The tops should spring back lightly when touched.
Step 5: Cool
Allow the cakes to cool in the pans for about 10 minutes.
Carefully transfer them to a wire rack and let them cool completely before frosting.
How to Make Strawberry Buttercream
Beat the softened butter for about 3 minutes until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add:
- Strawberry purée
- Heavy cream
- Vanilla extract
- Pinch of salt
Beat on high speed for 2–3 minutes until the frosting becomes light, creamy, and spreadable.
If needed, add a little more powdered sugar for a thicker frosting or a splash of cream for a softer consistency.
Assemble the Cake
Place one cake layer onto a serving plate or cake stand.
Spread an even layer of strawberry buttercream over the top.
Add the second cake layer.
Frost the top and sides generously, smoothing with an offset spatula or creating decorative swirls for a bakery-style finish.
Refrigerate the cake for 30 minutes before slicing to help the frosting set.
Tips for the Best Strawberry Cake
Use Real Strawberry Purée
Fresh or thawed frozen strawberries provide a naturally sweet, fruity flavor that makes the cake taste homemade.
Don’t Overmix
Mix the batter only until smooth to keep the cake light and tender.
Cool Completely Before Frosting
Warm cake layers can cause the buttercream to melt and slide.
Level the Cake Layers
Trim any domed tops with a serrated knife for a more stable and professional-looking cake.
Chill Before Serving
A short chill helps the buttercream hold its shape while making slicing easier.
Delicious Variations
Fresh Strawberry Filling
Add a layer of chopped fresh strawberries between the cake layers for extra texture and flavor.
Cream Cheese Frosting
Replace the buttercream with strawberry cream cheese frosting for a slightly tangy finish.
Chocolate-Covered Strawberry Cake
Drizzle melted chocolate over the finished cake or decorate with chocolate-covered strawberries.
Cupcake Version
Divide the batter into cupcake liners and bake for 18–22 minutes.
Sheet Cake
Bake the batter in a 9×13-inch pan for an easy party dessert.
Serving Suggestions
This strawberry cake pairs wonderfully with:
- Fresh strawberries
- Vanilla ice cream
- Whipped cream
- White chocolate curls
- Strawberry sauce
- Fresh mint leaves
- Sparkling lemonade or iced tea
Storage
Refrigerator
Store the frosted cake covered in the refrigerator for up to 5 days.
Allow slices to sit at room temperature for about 20–30 minutes before serving for the best flavor and texture.
Freezer
Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months.
Thaw overnight in the refrigerator before frosting.
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes. Fresh strawberries can be puréed and substituted in equal amounts.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers one day ahead and frost before serving.
Why is my cake dry?
Overbaking is the most common cause. Check the cake a few minutes before the recommended baking time.
Can I use homemade cake batter instead of cake mix?
Yes. A homemade white or vanilla cake batter works beautifully with the strawberry purée and gelatin.
Can I color the frosting?
The frosting naturally turns light pink, but a drop of pink food coloring can create a brighter finish if desired.
Nutrition Information
Per Serving (Approximate)
- Calories: 520
- Protein: 5g
- Carbohydrates: 68g
- Fat: 25g
- Saturated Fat: 10g
- Sugar: 52g
- Sodium: 380mg
Recipe Summary
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 50 minutes
- Servings: 12
- Calories: Approximately 520 kcal per serving
Final Thoughts
This Strawberry Cake with Strawberry Buttercream is everything you want in a classic dessert—soft, moist cake layers, vibrant strawberry flavor, and a rich, creamy frosting that melts in every bite. Whether you’re celebrating a birthday, hosting a special occasion, or simply treating yourself, this easy strawberry cake recipe is guaranteed to impress family and friends.