Strawberry Cake Recipe

Strawberry Cake has to be one of my family’s favorite cakes – especially my husband’s. This past weekend, my niece asked for a strawberry cake for her graduation party and I leapt at the chance to make it for her.


Fresh Strawberry Cake Recipe | ©


As much as I love my Grandmother Verdie’s Strawberry Cake recipe, I wanted to make one that I made from scratch. I knew the party gave me the perfect opportunity to gauge my family’s reaction to this updated version of my family’s classic recipe.

Fresh Strawberry Cake Recipe | ©


Quick, easy, delicious and made from just a few simple ingredients, this strawberry cake is definitely a keeper of a recipe. The strawberry flavor is definitely pronounced and the cake has a light pink tint rather than an over the top pink coloring that many strawberry cakes get from the addition of flavored gelatin to the mix. So, if you are looking for a strawberry cake option that is made from scratch, this is for you!

Here’s my Strawberry Cake recipe. Hope you love it!

3.7 from 6 reviews
Strawberry Cake Recipe
Prep time
Cook time
Total time
Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a fresh strawberry cake made from scratch ingredients.
Serves: 12
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons (1½ sticks) butter, softened
  • 1½ cups granulated sugar
  • 6 large egg whites, at room temperature
  • 1½ cups strawberry syrup
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  1. Preheat oven to 350º F. Spray two 9-inch round cake pans with nonstick cooking spray or prepare with butter or shortening and flour. Remove any excess flour.
  2. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
  3. Add softened butter and granulated to a large mixing bowl. Using an electric mixer, cream butter and sugar together until lightened in color to a pale yellow. Slowly mix in egg whites until fully incorporated. Then, mix in strawberry syrup and vanilla.
  4. Alternately, incorporate flour, baking powder, and salt mixture with buttermilk, beginning and ending with milk. Turn mixer onto a high speed and mix for about 2-3 minutes to lighten batter.
  5. Evenly distribute cake batter between two prepared cake pans. Bake until toothpick or cake tester comes out clean when inserted in the center, about 25 minutes.
  6. Remove from oven and allow to rest in pans about 3-5 minutes. Then, allow to cool completely before frosting.

Once my cake was ready, I frosted it with my Strawberry Buttercream Frosting recipe I shared recently. Oh my word! Strawberry Perfection!!!

Robyn xo


Strawberry Cake not your thing? You might like these beauties:

Chocolate Cake Recipe

Cream Cheese Pound Cake

Coconut Cake

+ even more cake recipes


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  1. 14

    Jane says

    Will your strawberry butter cream frosting recipe that makes 2 cups be enough to cover the 2 layer, 9 inch round cake?

  2. 15

    Becky says

    This is a very dense cake. Mine was not fluffy at all, and I used some batter to make cupcakes and those too were dense and small in size. The flavoring was a little different than I had expected, not as berry as you would think. Maybe the buttermilk? Still looking for the perfect strawberry cake reciepe.

  3. 16

    Kathleen says

    I used Trader Joe’s Gluten Free all purpose flour in place of the regular flour and it was great! The strawberry syrup was wonderful! Thank you for this great recipe I could easily adjust :)

  4. 17

    Darlene Hejnar says

    I made this cake for a birthday and it didn’t turn out well at all. It was extremely dense and almost looked like it wasn’t cooked (although it was). I was so excited to try making this and the flavours were absolutely incredible prior to baking. I’m at a higher elevation; do I need to reduce the amount of buttermilk or syrup? I would like to try this again as I think it could be fantastic. Any suggestions?

  5. 18

    Amy says

    My daughter and I were VERY disappointed in this cake!!!! Just as others said before me, it is extremely dense and non-cake like. We made the syrup and frosting as recommended, too. Those recipes were fine, but the cake is horrible! I am frustrated that I wasted so much time and ingredients (money) on an entire cake that will not be eaten.

  6. 20

    Elizabeth says

    I am trying this recipe because I have a pork roast and don’t want to cook, it sounds delicious and I think your writing is great. I can’t wait!

  7. 21

    Elizabeth says

    Please give that pork roast recipe five stars! My daughter distracted me and I send it with one star or none. That is not what I wanted to do.

  8. 22

    dhel says

    Hi Robyn,

    I found your Strawberry cake recipe and want to try it tomorrow for a friend birthday. I saw that you only use egg whites, is this right? And the 2 cups frosting , is it enough to cover the 2 layers 9 inches cake?

  9. 24

    Jema says

    I wonder if perhaps the cake would be less dense if the recipe used cake flour instead if all purpose flour. Cake flour is much finer since it has a less protein content.

  10. 25

    toni says

    Not sure if this helps but I recently made a cake that called for some of the above ingredients (not listed is baking soda) I found without baking soda my cake was dense. Maybe trying baking soda and reduce the amount of baking powder.

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