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 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. //
Yield: 12 servings

Strawberry Cake Recipe

Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Strawberry Cake made from scratch! This strawberry cake recipe is perfect for those looking for a fresh strawberry cake made from scratch ingredients.
4.55 from 31 votes
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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

All images and text © Robyn Stone for Add a Pinch

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.

113 comments on “Strawberry Cake Recipe”

  1. I baked this recipe last week, and it turned out horribly. It was dense also. I’m not sure what I did wrong. I need more detailed instructions or more pictures showing step-by-step. It was disappointing because every other recipe I’ve tried on here has been great!

    • Brittany, I made this recipe a couple days ago and I followed the instructions, nearly to a tee. It turned out beautifully. My kids loved it. I think that doing the recipe in the order mentioned is really important, as well as adding the ingredients grouped together as instructed. Baking is such a science. Something a little off can create a disaster. I am sure you know this from your experience!

      The things I changed: made this with 2 cups of sugar instead of 3. It was still very sweet for our tastes, so next time I would cut down to 1 and 1/4 C. I didn’t have shortening on had, so I used solidified coconut oil, which I would NOT recommend. The coconut flavor was too strong and fought against the strawberry flavor. I also added 1 tablespoon of sugar to the strawberries before pureeing. Pureed strawberries can be really tart, so the sugar helps to really intensify that good strawberry flavor we are looking for. I also had only two 9″ cake pans, so divided it in two and baked an extra 12 min. The cakes puffed up beautifully in the oven, and did come back down. The cake was cooked all the way, but it was a bit dense. However, it was not so dense as if something went wrong. Still a very velvety texture, which is rich but lovely. The Strawberry Buttercream frosting was REALLY DIVINE. I added about 1/3 C of strawberry puree because I wanted it as strawberry as possible. It turned out SO GOOD. I could just eat it with a spoon.

      I’m going to make this for Mother’s Day, and what I will change:

      1) cut the sugar down for our family’s preference
      2) Add about 2 C of egg white meringue to lighten the texture
      3) use real shortening instead of coconut oil

      And I will let you know how it turns out!!!

      • One last comment: I did refrigerate the cakes and frosting overnight before assembling. I saw the other persons’ comments about the frosting sliding right off. I did not have that problem whatsoever with everything chilled. The cake turned out looking exactly like Robyn’s picture. So I am proud that we did good!

  2. Well then she would give away the secret to making the cake perfectly. I tried the original recipe and it was a hot mess. The icing slid right off the cake on top of the cake being dense. I wish her recipes worked because the pictures sure look great. I’m a seasoned baker and can make many involved recipes even the famously difficult French Macaron so it has to be the recipe is not correct, sadly.

  3. this recipe is easy to follow and the cake is absolutely amazing. You will not be disappointed!!

  4. 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.


  5. 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!

  6. 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?

    • 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

  7. 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.


    • 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

  8. 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 🙂

    • 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

  9. 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?

  10. 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?

  11. 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.

    • 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!

  12. 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!

  13. Delightful cake!!! It is very Delicious, Thanks for offering so simple recipe that everybody can understand and can get savor of a delicious cake.

  14. 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.

    • Mine did the same thing.. flavor was great though although consistency was gummy.. any luck trying it again?

      • 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!

  15. 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?

  16. 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!!!

  17. Hello! Any idea of cooking time if you make this as cupcakes instead? Thanks!

  18. What could I use as a substitute for the shortening?

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

  20. If I don’t have buttermilk, would it be reasonable to just double up on the milk?

    • You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice per 1 cup of milk. 🙂

  21. 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!

  22. 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)


  23. Is this a good cake for carving?

  24. 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!!!

  25. Hi, can I double the butter and not use shortening? I wonder if there is a substitute for shortening?

  26. This strawberry cake is divine – a true favorite!

  27. Hi! I wanted to make a 9×13 cake, 2 layers high. Do you think I should double the recipe? 

  28. 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

  29. 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!

    Rating: 5

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