Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a homemade fresh strawberry cake.
Strawberry Cake has to be one of my family’s favorite cakes – especially my husband’s. 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.
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 light, with bites of fresh strawberries throughout. The cake also 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! While it is perfect for just about any occasion at my house, it is especially nice for showers, weddings, birthdays, and luncheons.
There were a few people who let me know they were having some issues with the cake recipe previously. So, I headed back into the kitchen to test and retest the recipe determine what the issue could be. Originally, I included the option to use strawberry syrup in the cake recipe, but since others were having issues with the center of the cake not setting, I decided to replace the strawberry syrup with strawberry puree instead. You still get delicious strawberry-ness with the puree, but with the puree you get a much lighter crumb for the cake texture.
Here’s my Strawberry Cake recipe. I hope you love it!
- 12 medium strawberries, hulled
- 1 cup (2 sticks) salted butter, room temperature
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk, room temperature
- ½ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- Strawberry Buttercream Recipe
- Preheat the oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or prepare with butter or shortening and flour. Remove any excess flour.
- Blend the strawberries in a blender on medium speed until pureed, about 3 minutes. This should result in ¾ cup strawberry puree. Set aside.
- Cream together the butter and shortening until light and fluffy with an electric mixer. Slowly add the sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add the eggs one at a time, making sure to fully incorporate each egg before adding another.
- Sift together the flour, baking powder and salt. Pour milks, vanilla, and the strawberry puree into a measuring cup and whisk together with a fork. Add to the butter and shortening mixture, alternately with the milk mixture, beginning and ending with dry ingredients.
- Gently stir all ingredients until well combined. Stop the mixer and scrape down the sides and bottom of the bowl, making sure to have all ingredients mixed well.
- Evenly distribute the cake batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow them to cool slightly in the cake pans for about 5 minutes. Turn the cakes out onto wire racks and let them cool completely.
- Frost cake with strawberry buttercream frosting.
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From the Add a Pinch recipe archives. Originally published July 2013.