Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a homemade fresh strawberry cake.

Strawberry Cake Recipe - 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.

Strawberry Cake Recipe - Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a fresh strawberry cake made from scratch ingredients. //

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.

Strawberry Cake Recipe - Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a homemade fresh strawberry cake. //

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. If you’d like a more pronounced pink color to your strawberry cake, you can use a little natural coloring.

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

Strawberry Cake Recipe - Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a homemade fresh strawberry cake. //

Strawberry Cake Recipe

Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a fresh strawberry cake made from scratch ingredients.
4.58 from 38 votes

Review Recipe

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Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 24 servings
Author: Robyn Stone | Add a Pinch


  • 12 medium strawberries hulled
  • 1 cup (2 sticks )unsalted butter, room temperature
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 2 teaspoons vanilla extract
  • 1 - 2 drops natural food coloring optional
  • Strawberry Buttercream Recipe


  • Preheat the oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or prepare with butter and flour. Remove any excess flour.
  • Blend the strawberries in a blender on medium speed until pureed, about 3 minutes. This should result in 3/4 cup strawberry puree. Set aside.
  • Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add the sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  • Sift together the flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry puree into a measuring cup and whisk together with a fork. Alternately add the flour mixture and the milk mixture to the butter and shortening, beginning and ending with the 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 well mixed.
  • Evenly distribute the 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 to cool in the cake pans for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
  • Frost cake with strawberry buttercream frosting.


If a more pronounced strawberry flavor is desired, add 1 teaspoon strawberry extract to the cake batter as you are adding the vanilla extract.
If you would like a more pronounced pink color to your cake, add 1 - 2 drops of natural pink or red food coloring to the batter.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch
Robyn xo



Strawberry Cake Recipe - Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a homemade fresh strawberry cake. //

From the Add a Pinch recipe archives. Originally published July 2013.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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131 Comments Leave a comment or review

  1. Hello Robyn
    I have used the white cake a lot and I like it, lol, and so does everybody else. I am baking myself into oblivion, which is ok
    I like it. Love the Holidays. Got a call for a strawberry cake and guess where I went to find it? That’s right “Add a Pinch”!
    I’ve used other stuff too from your website also.


  2. Hey, I’ve baked this cake before and it turned out beautifully. But now I’ve come back for the recipe again and there is no butter or shortening in it, even though I’m quite sure it was there before. Am I totally insane? Thanks a million!

  3. Hello, I made your strawberry cake recipe this weekend. I followed the recipe to a fault and it dropped and was not done all the way through. I actually let it cook for an extra 20 mins beyond time due to the cake not springing back. Wait, I must correct myself, I did not bake in 3 different pans I used 2 instead. Which may have had a lot to do with the issue. The cake batter tasted amazing and the icing was out of this world amazing (so thank you for sharing)!!! I will be trying this recipe again tomorrow. Is there any suggestion that you can give me as to what might have went wrong. I bake a lot and my oven cooks great. So I was shocked when I had to leave it in the oven for an additional 20 mins and it still was not done.

    1) Do you have a suggestion that I might be able to revisit?
    2) I notice that some reviews are asking about the recipe changing. Is the recipe on the site now the most up to date as of 4/21/2016?

    1. Hi Angie,

      This Strawberry Cake is one of our family favorites!

      This recipe is for a 3 layer cake. When the batter is divided into 3 pans, the cooking time on the recipe works and the cakes should be done in the middle. I am sure that putting the batter into only 2 pans caused the cooking time to be longer.
      The recipe on the blog is up to date.
      I hope this helps! I hope you enjoy the cake!
      Thanks so much! xo

  4. I tried the strawberry cake this morning and the results were fantastic, it’s Autumn here in South Africa so strawberries are super hard to find, I opted for raspberries instead and the results were excellent. Also, I made a double layer cake instead of triple and there were no problems at all with regards to baking time – 35 minutes on 175 degrees Celsius did the trick. Thanks for the great recipe, I look forward to trying more.


    1. Hi Faatimah,
      I’m so thrilled to hear that you enjoyed it and had such great results with it! It’s a well-loved cake in our family as well. It does sound delicious with raspberries – I’ll have to try that sometime soon!
      Thanks so much for letting me know you enjoyed it! xo

  5. Hello,
    I love your recipes Robin – thank you for sharing.
    I had made this cake in the past and now see that you’ve updated it a bit, with the strawberry puree. I made this cake last night. It turned out dense, though still flaky as you mentioned. I’m wondering when you say shortening, can I use a vegetable oil instead of “Crisco”, and will it turn out – making it maybe more moist and fluffy?
    I look forward to your response 🙂

    1. Hi Natalie,

      I’m thrilled that you enjoy the recipes. I appreciate you letting me know.

      For the Strawberry Cake, there are a two options you could use:
      You can use oil, but would need to add oil to the milk, vanilla, and strawberry puree and mix. Don’t add with butter.
      You can try making it by creaming butter, shortening, and sugar together until light and fluffy, about 3 – 5 minutes and then follow the rest of instructions as listed.

      I hope this helps, Natalie! Thanks so much! xo

  6. Hi Robyn! I made your recipe yesterday and the texture of the cake was creamy instead of the regular “cake” texture that I expected. Is that the way it should have been? Did the shortening lend towards giving it the creamy texture?

  7. Hi,
    I don’t have shortening and was just going to use more butter. Then i saw someone’s comment about vegetable oil. it has me wondering which i should do. have you ever done all butter?

  8. Hello. Do you have a picture of the inside of the cake? I’m curious about the color with the yolks added, and I am making it for Mother’s Day. I’m desperately trying to get that boxed texture, while having a scratch taste.

    1. Girl that cake comes out a beautiful mauve like pink! Even the buttercream comes out a gorgeous pink! You will be the family star with this cake!

  9. Thank you so much for this recipe!!! I am in awe! I made this cake for my 2 year old niece’s birthday & it went over like a mack truck!! Two days later I had to make one for my mother & now my daughter in-law is begging for a cake of her own! My granddaughters absolutely love Grandma’s Strawberry Milkshake cake!

    Thanks again for this awesome recipe!

  10. Do you have a recommendation for high altitude? It was looking perfect, then settled and was I guess dense. I’ve baked plenty of scratch cakes, and when I’ve had trouble it’s been an altitude thing. We are like at 4000 ft. In Idaho.

      1. I’m sorry the consistency was not right when you made it Angelette, but I am glad you enjoyed the taste. It’s one of my family favorites! I’ve not had that issue with this cake, and can’t be certain what happened. Overbeating the batter after eggs and flour have been added will sometimes cause it to rise, then fall and be gummy. Hope this helps. Thanks so much!

  11. Hi. We just made this cake tonight. The flavor is great but the cake is very dense and seems not cooked all the way. I’ve made scratch cakes many times before and not had this issue. Any suggestions on what I may have done wrong?

  12. I made this today for a reunion. I added some chopped strawberrys to the batter. I love the texture of the cake and the flavor was wonderful. It doesn’t really need an icing just a little whipped cream. Yum!!!

  13. I’m also wondering if I can substitute the shortening as it’s not easy to come by in Australia. Thanks 🙂

  14. Can I use vegetable oil instead of butter in this recipe? I’ve made this recipe before and love it! I’d like to make it again but am fresh out of butter!

  15. Hello Robyn
    Just wondering if this cake can be baked at 325 degrees in a bundt/tubed pan for 1 hour to 1 hour 15 minutes(until done)


  16. Here it is Thanksgiving & I’m making this strawberry cake again, not only for family dinner but for my coworkers also. If you make this cake for any type of gathering I can promise there will be no leftovers!! People even come and beg for the crumbs!!!

  17. This is an excellent cake that’s really moist. I gave it four stars only because the strawberry flavor is a little too subtle. I used it to make a lemon and strawberry cake paired with Strawberry and lemon Swiss meringue buttercream. The cake was 8 layers and absolutely delicious. The combination of all the flavors has gotten me several orders

  18. Delicious cake 🙂 Came out incredibly moist and flavorful. I soaked the strawberries in rosé and sugar for about half an hour before blending and adding them. I also did a strawberry curd between the layers, and a rosé buttercream on the outside. Will definitely be making this again!

  19. Hello I want to make this cake but I have fresh strawberries and they are small ones so about how many should I use. Or in smashed berries how many cups.

  20. I love this cake.  I have made it twice to rave reviews.  The first time, I followed the recipe religiously. This last time for the 4th of July,  I took an alternate route.  First I reduced the sugar in the recipe to 2 cups and the cake was plenty sweet.  I also used only 1 cup of all-purpose flour and used cake flour in the pantry to make up the difference by using 2 1/4 cups of cake flour.  That finished the box.   Next, I did not use shortening but substituted 1/2 cup canola oil which I added to the milk mixture and added it when it was time to mix dry and wet ingredients.  The result was a cake with a delicate texture and crumb which I will repeat.   
    In addition, to the butter cream frosing I added some leftover strawberry puree from guesstimating for the cake, plus I sliced a dozen strawberries and added them between the layers.  A few specimen strawberries on the top of the cake and I have never before had folks asking if they could please take some home and have the recipe.   BTW, I think this 3 layer cake easily serves 18 and not just 12.

    1. I’m so glad you enjoyed the cake too, Bob! It’s one of our favorites too – I love that you had guests wanting to take some home! Thanks for sharing with me!

  21. Hi Robyn, can you bake this in a tube pan like a pound cake. I’ve done the layers before for my church and they “Loved” this cake! Thanks for sharing!

    1. Hi Rita,
      I’m so happy you and your church friends have enjoyed the cake! I have not tested this cake in a tube pan, so I can’t say how it will turn out in that pan. Thanks so much for your comment – so happy to have you here! xo

  22. Hi Robyn. I love love this cake. The first time I made it I made the layers.  An I make this in a 10 inch tube pan instead? I would give it 10 🌟 but they only have space for 5 😊

    1. Are you able to make this recipe into cupcakes? I tried your chocolate cupcake recipe with peanut butter frosting and everyone loved them!

  23. The cake was heavy/dense, even though I was careful in not beating too much. I loved the strawberry frosting and my cake looked exactly like yours in the picture. After frosting it, I pushed 3 chopsticks into the cake to hold it so it wouldn’t slip and kept it in the fridge overnight. Beautiful cake, I just need a more tender crumb.

  24. I’ve made this cake at least twice and it’s GONE baby gone in under 2 days! The recipe looks different from the other times I made it and I can’t figure it out, though I know you said you tweaked it. Don’t remember using shortening and I’ve never pureed the strawberries- simply chunk them up and toss em in- just delicious! I also can’t seem to find your recipe for the buttercream frosting using fresh strawberries- where is the link? (prob under my nose!) Thanks so much for sharing!!

  25. This recipe just doesn’t work. It wouldn’t set and I followed the directions to a T, it just came out almost scorched on the bottom and more cheesecakes in general consistency. (I’m an experienced cook generally well known as an excellent baker) …soooo disappointed. I’m so sorry to leave this review, but I just dumped out 3/4s of a cake that usually would have been scarfed down in two days. A whole afternoon and some $$$ just down the drain. Deleting this particular pin, but I love your other recipes. Again I’m so sorry to criticize; I know how ticky baking can be. ❤️💔

  26. Liked your recipe and really eager to make it.. Plz tell me can i replace strawberry puree with strawberry syrup or jam and shortening with oil?

  27. Made the layers today, the crumbs tasted great. But I had an issue with the layers sticking to the pan on the bottom. I used a non stick spray. Thought there would be a problem with butter and flour. I guess the fruit made the batter more easily stick? The pan was a metal cake pan. I did not use a no stick pan. Any suggestions which pan is better and why would the non stick spray be an issue.

    1. Hi Mona,
      I’m sorry your cake layers stuck to the pan. Did you use a non-stick baking spray like Baker’s Joy or just a non-stick spray like Pam? You would need to use the baking spray on the cake pans because the layers would probably stick if you used the other. I don’t use a non-stick cake pan for my cakes, either. Hope this helps!

  28. I have tried a few strawberry cakes, but this one comes out well and tastes really good! I had an issue with the sides and bottom browning too much and realized I was NOT doing lightly greased pans. Used a much lighter amount of butter the next time and they came out very pretty and just right. 🙂

    1. Hi Angela,
      It’s amazing how something as simple as a little too much butter when greasing cake pans makes such a difference. So glad you realized the solution and like this cake. Thanks!

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