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This is the best Strawberry Cake recipe and it’s made from scratch! It’s a fresh, delicious cake that’s been a family favorite dessert for many years!
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. And I must say that we all love this updated version of my family’s classic recipe.
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 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.
How to Make Strawberry Cake
To make this fresh and scrumptious cake, I use these ingredients:
- Fresh Strawberries, hulled
- Unsalted Butter
- Shortening
- Granulated Sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Whole Milk
- Buttermilk
- Vanilla Extract
- Natural food coloring (optional)
- For my Frosting, I use my Strawberry Buttercream Frosting.
First, 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 ¾ cup strawberry puree. Set aside.
Then, cream (mix) together the butter and shortening with an electric mixer until light and fluffy.
Next, add the sugar slowly, one cup at a time. Make sure to fully incorporate each cup of sugar before adding another cup.
Then add eggs one at a time, making sure to fully incorporate each egg before adding another egg.
Sift together the dry ingredients – flour, baking powder, and salt – in a medium bowl.
Pour milks, vanilla, and the strawberry puree into a large measuring cup and whisk together with a fork.
Then, alternately add the flour mixture (dry ingredients) and the milk mixture to the creamed-together 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. You can follow my tips for how to tell when your cake is done.
Remove the pans from the oven and allow to cool in the cake pans for about 10 minutes. Don’t allow the cooked cake to sit in the cake pans longer than around 10 minutes after removing from oven. Turn the cakes out onto wire racks and let them finish cooling completely.
After the cake has completely cooled, frost with Strawberry Buttercream Frosting and enjoy!
Note: I’ve tested this cake recipe many times both with strawberry syrup and strawberry puree. After many tests, I’ve found that the strawberry puree works best in this cake. You get all the delicious strawberry flavor when using the puree and the cake consistently sets better than it when using the syrup. With the strawberry 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
Ingredients
- 12 medium strawberries hulled
- 1 cup 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
Instructions
- 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 ¾ 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.
Notes
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.
Nutritional Information
Robyn xo
From the Add a Pinch recipe archives. Originally published July 2013.
This sounds incredible!! Family recipes are the best, but updating them is always fun!
I sooo want that!! And now I have something to put the icing on!!
Totally scrumptious!!!!
Gorgeous cake, Robyn! 🙂
Thanks so much! xo
Thanks for the reply-when I first looked at this recipe the link for the syrup didn’t come up because I was on my phone. Thanks again can’t wait to make it!!!
where do I get the recipe for the strawberry syrup or is this something you purchase.
Can’t find strawberry syrup recipe.plan to make this cake this weekend.
I’ve never made a strawberry cake from scratch, this looks so wonderful!
Making it this week! Can’t wait 🙂
Oh wow, this cake is gorgeous 🙂 your niece is lucky!
Will your strawberry butter cream frosting recipe that makes 2 cups be enough to cover the 2 layer, 9 inch round cake?
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!
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.
Can this cake be made as a 3 layer cake instead of 2?
Girl you hit this out of the ballpark. There is nothing better than homemade strawberry cake. It makes me sooo very happy!
This isn’t my idea of “made from scratch.” It’s a box mix!!!
Mary,
No, it isn’t a box mix. The first ingredient listed is a link to my yellow cake recipe, which is not a box mix.
This cake looks delicious, I wish could dig in to a huge piece right now!
Oh my does this cake look amazing! Can I have some for breakfast ?
Hi Andrea,
The link takes you to my homemade cake recipe that you use in this recipe, not a box mix.
My son is allergic to strawberries, could I just swap out raspberries or blueberries or would other adjustments need to be made? Thanks in advance!
Sure, you should be able to make the swap out easily.
Hi, I was just wondering if this cake can be made a day or two in advance (because of the fresh strawberries)?
Thanks
Hi Isabelle,
I’ve made it a couple of days in advance of a party and stored it in the refrigerator until time of serving for that reason.
Hey Robyn just wanted to say thanks for this amazing recipe… I made it for my neice birthday today and it was a huge hit as you can see in the link.
https://instagram.com/p/0NpMTOjev8/
Will this taste as good with your white cake recipe?
Has anyone tried making this with a strawberry cake mike instead of using a yellow one?
I am new to your site and love it. I always thought it was an exaggeration to say that someone’s recipe and pics could make you drool and experience “hunger pangs” on the spot. It is not. I noticed on several other cake recipes there were pics of a slice of the cake. Is it possible to see one of this cake? Pretty please with a berry on top?
Looks yummy — but you and I have a VERY different definition of making something “from scratch.” I have no objections to your using a box mix but, if you opt to use one, don’t say you made it from scratch.
Hi Vince,
I’m not sure where you are seeing that a box mix is used in this recipe. If you click the link to the cake recipe, you’ll see that it is indeed from scratch. Hope you have a great day!
Why do people keep mention about box mix? That is so pretty clear a link to a recipe! It’s not a box mix…leads to her recipe!
READ PEOPLE READ!! If people would just read! If you click on the recipe for your grandmother’s cake, of course it is with a box mix. But continue down the page and find the lovely SCRATCH RECIPE!! READ PEOPLE READ!! THIS A WONDERFUL SCRATCH RECIPE!
Can’t wait to try this with the icing. I added extra strawberry syrup to the tops of the batter in the pan and swirled it with a toothpick. The cakes look so pretty in the oven. I’d post a picture but can’t figure out how.
Oh, I’d love to see them! If you have Instagram or Facebook, be sure to post a photo and tag @addapinch or use #addapinch and I can see them! If you don’t, you can always email it to me! HA!
How long will this keep if made ahead?
Made this last month for a birthday cake!! Was absolutely perfect! Used some of the left over strawberry syrup to decorate the edges!
YUM!!
I made this cake as a trial run for my daughter’s first birthday. Her two year old brother didn’t care for it. My husband loved it and said that it tasted like a gourmet cake you’d buy in a fancy bakery. He was amazed I’d baked it. I think the flavor were too complex for little kids or at least mine. So I might just use the vanilla cake on this site. I made it for my son last year and he loved it. But this strawberry cake is beautiful and impressive.
Thank you so much for this! I am thrilled to find a strawberry cake recipe that doesn’t start with strawberry Jell-O!
I can’t wait to try it – it looks perfect for the 4th of July.
Has anyone done this cake with your best white cake recipe instead of yellow? Is there any reason for me not to try it?
Delicious!
Just curious, would this strawberry cake work (or be better) with your white cake recipe instead of the yellow cake recipe?
Yes !!! If we prepare strawberry cake in yellow color, it will colorful and attractive.
Why do so many people think that this recipe uses a box mix for this cake? What more with the accusations of being misled. Simply being rude. Open your eyes or wear your glasses and look at the words ” Yellow Cake recipe” and use your finger and tap on it. That will bring you to the recipe. Robyn has been so sweet to share her knowledge and recipes. Do you wish for her to retype the recipe for you free loaders? Be kind to her. Gosh! I am irritated by these accusations. Robyn doesn’t deserve a single star for your pure ignorance and you know who you are.
Looks fantastic! Love the light pink color too!
What a coincidence for this to post again today. I just made a strawberry cake last night using your best ever white cake recipe. LOVE it. thanks.
Using three 9 inch cake pans how high should each cake turn out? My cakes never seem to raise.
Wow! This looks beautiful. I can’t imagine how good it tastes!
Cook time says 25 minutes at the top but 30-40 in the instructions?
Thanks so much for catching that error, Stacey! I’ve updated the top for the 30 minutes minimum baking time. xo
Your grandmother’s strawberry cake recipe is the exact one I request almost every year for my birthday cake. In your post for it, you even recommend making extra icing — which is key!
I’m not one to mess with perfection. But I may try this “au natural” version at some point. 🙂
Thanks for all the great recipes.
can this be made into cupcakes?
Can this be made into cupcakes? If so, do I use the same oven temp?
Yes you should be able to. It will should make around 24 cupcakes. Use the same temp. Just check it at 15 min. Cupcakes cook a lot faster.
Beautiful and looks yummy! 🙂
Is this the same recipe you had up before? I thought it used the strawberry syrup as well?
Hi Angela,
This is the updated recipe. The original did include the strawberry syrup, but some were having issues with the cake. I tested and retested and retested again, and found that the weight of the strawberry syrup could have been causing the problems. This is the updated version. I hope you enjoy it! xo
This is delicious! Have you ever tried it with cake flour?
I made this cake for my 8 year old to replace the horrible recipe I found on another site and my kids absolutely loved it. It was moist and soooo good. I chose to do a strawberry whipped cream topping instead of the buttercream and it was awesome. Thanks for saving my 8 year old son birthday!!!
This is a phenomenal recipe! I made this for my family and they loved it! The cake was moist and rich and absolutely delicious. I’ve never made a strawberry cake before but this recipe was super easy to follow and turned out perfectly. I wouldn’t have changed a thing! The icing recipe is also soooo good!
Just made this cake today. It is awesome! I followed the recipe exactly, and added a teaspoon of strawberry extract as stated in the notes. This recipe will totally replace the one I’ve been using. Thanks Robyn for posting this great recipe.
I baked this recipe last week, and it didn’t turn out. 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
4) MAKE MORE FROSTING!!
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!
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.
Hi Carol,
I’m so sorry this recipe didn’t work for you! I’ve not had problems with this cake when baking it by my recipe. Thank you.
this recipe is easy to follow and the cake is absolutely amazing. You will not be disappointed!!
I’m so glad you enjoyed it, Sarah! Thanks so much!
Oh my gosh made this cake last night and it is seriously the best cake from scratch I have ever made! Along with the strawberry buttercream, this cake is so moist and amazing. Just the perfect taste of strawberry, no artificial tastes as it uses real berries. This will be my go to strawberry cake recipe. Thanks for sharing!
I’m so glad you love this cake, Brandi. It is one of my husband’s favorite cakes. Thank you! xo
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.
Thanks,
Richard
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!
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
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.
Faatimah
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
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.
OR
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
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?
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?
Hi Pat,
You could use all butter if you wanted to but it may make the cake a bit more dense. Hope you enjoy it! Thanks!
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!
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!
I’m so glad that everyone loved it, Angela! xo
Delightful cake!!! It is very Delicious, Thanks for offering so simple recipe that everybody can understand and can get savor of a delicious cake.
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!
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?
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!!!
So happy you enjoyed it! One of our favorites, Robbie! Thanks!
Hello! Any idea of cooking time if you make this as cupcakes instead? Thanks!
Did you ever test out the recipe for cupcakes by any chance? Any estimation of time?
What could I use as a substitute for the shortening?
I’m also wondering if I can substitute the shortening as it’s not easy to come by in Australia. Thanks 🙂
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. 🙂
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!
Hi Soulee,
I haven’t tried it that way and I’m not sure how it will turn out without the butter. I’m glad you enjoy this cake!
Thanks!
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)
Thanks
Is this a good cake for carving?
Hi Tovah,
I’ve only sliced and served it. Thanks so much! Hope you enjoy it!
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!!!
Isn’t it a delicious cake, Angie! We’ve loved it for so many years and I’m happy to hear you enjoy it too! xo
Hi, can I double the butter and not use shortening? I wonder if there is a substitute for shortening?
This strawberry cake is divine – a true favorite!
Thanks so much Debra! xo
Hi! I wanted to make a 9×13 cake, 2 layers high. Do you think I should double the recipe?
I’ve not made this recipe into a 9×13 cake before Marlene, so I can’t say for sure. Hope you enjoy it! It’s a delicious cake! Thanks! xo
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
I’m sure it is a beautiful cake with all those layers! So glad you enjoyed it Laurie – it’s been a family favorite recipe for years! Thanks!
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!
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.
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.
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!
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!
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
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 😊
I’m so glad you love it, Rita!!! xo
Are you able to make this recipe into cupcakes? I tried your chocolate cupcake recipe with peanut butter frosting and everyone loved them!
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.
Hello,
I would like to know if I can substitute the butter and the shortening for only oil? have you tried this?
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!!
Hi Katie,
We love this cake too – so delicious isn’t it?! Here’s the link to my Strawberry Buttercream Frosting. It’s so good too!!! Enjoy! xo
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?
Can I use vegetable oil in place of shortening?
No, Ani as you will need to cream together the butter and shortening. Oil won’t work as a substitute in this case. Thanks!
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.
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!
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. 🙂
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!
I want to make this today but I have a question about the strawberry purée.
Does the 3/4 cup go into the cake and make 1/4 cup more for the frosting
OR
Does 1/2 cup go in cake and 1/4 cup goes in frosting?
Making this for birthday so want it to be perfect. Sounds yummy. Thank you
The 3/4 cup strawberry puree goes into the cake batter, Patricia. You will make Strawberry Syrup and then add 4 tablespoons of the syrup to the Strawberry Buttercream Frosting. Hope this helps.
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best strawberry Cake. Lovely!!
Thank you!
I love this recipe and the accompanying frosting!! Delicious and pretty. My only comment is I wish you would consider the time you suggest it takes to make this; one would have to be really hustling to get this done in 5 minutes. It’s a pretty common things on a lot of online recipe I have noticed to say they take about half the time they do, but people would probably be just as likely to make it if you put the real time it would take for most people to make it. Thanks again for great recipes though.
I am glad you liked the cake, Alice. The prep time in a recipe refers to the time it takes to follow the steps in the instructions up to the cook time. The time it takes to prepare the ingredients to the level listed in the recipe such as peel, chop, dice, melt, etc. varies so much with different people that the time to mix the batter after all ingredients are prepped and pour the batter into the pans is a more accurate time.
I made this cake several times came out wonderful every one loved it
can this be made in a sheet cake
This cake would be perfect size for a 12×16-inch sheet pan, Shirley.
I used to make your grandmother’s recipe when I was growing up, and I loved it. Over the years, I’ve gotten more sensitive to cake mixes. I can taste the chemicals in them. I’ve been looking for a strawberry cake recipe without mixes. I will definitely try this!
I hope you enjoy the cake, Kay!
Could you do this strawberry cake as cup cakes??
Krisatl, you can make cupcakes with this recipe. Bake at 350º for about 15 to 20 minutes. Hope you enjoy!
Can I use frozen strawberries
I haven’t made this with frozen strawberries. If you try it with frozen strawberries, let them thaw first before making the puree.
Have you tried this receipt with your strawberry syrup in place of the strawberries? Since I used my strawberries on that, I’m stuck. Oh well!!!
Ginger, I haven’t tried making this cake with just the strawberry syrup. I’m not sure how it would be since it might be too much liquid. If you do try making it with the syrup, let me know how it turns out.
Hi, I love so many of your recipes and looking to try this one. Can I use a substitute like more butter, coconut oil or vegetable oil instead of shortening? Also, would strawberry jam work the same as syrup?
Monique, you can make this cake with all butter. The texture of the cake will be a little bit different. I haven’t made the frosting with jam instead of the strawberry syrup.