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. 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!!!

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

  3. 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!

  4. 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.

  5. 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!

  6. Hi, I was just wondering if this cake can be made a day or two in advance (because of the fresh strawberries)?

    1. 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.

  7. 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?

  8. 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.

    1. 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!

      1. 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!

    2. 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!

  9. 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.

    1. 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!

  10. Made this last month for a birthday cake!! Was absolutely perfect! Used some of the left over strawberry syrup to decorate the edges!

  11. 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.

  12. 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.

  13. Has anyone done this cake with your best white cake recipe instead of yellow? Is there any reason for me not to try it?

  14. Just curious, would this strawberry cake work (or be better) with your white cake recipe instead of the yellow cake recipe?

  15. 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.

  16. 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.

    1. Thanks so much for catching that error, Stacey! I’ve updated the top for the 30 minutes minimum baking time. xo

  17. 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.

    1. 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.

    1. 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

  18. 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!!!

  19. 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!

  20. 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.

  21. 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!

    1. 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!!!

      1. 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!

  22. 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.

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