There’s just something SO special about a homemade cake, isn’t there? And when it’s a Homemade Strawberry Cake? Forget about it! The light, sweet scent of strawberries baking…mmm! This one’s got layers of moist, tender cake, a ridiculously yummy fresh strawberry jam filling (seriously, you’ll want to eat it straight from the pan!), and the lightest, fluffiest whipped cream cheese frosting. It’s like a strawberry dream come true! I remember the first time I made this, my little sister snuck into the kitchen and swiped a whole spoonful of the frosting. I couldn’t even be mad – it’s THAT good!
Why You’ll Love This Homemade Strawberry Cake
Trust me, this cake is a winner. Here’s why:
- Super moist and tender texture – no dry cake here!
- Bursting with fresh strawberry flavor in every bite
- The jam filling and frosting? Easy to make, I promise.
- It’s seriously perfect for birthdays, holidays, or just because you deserve a treat!
Homemade Strawberry Cake: A Delightful Dessert
This ain’t your average cake, folks. It’s a showstopper that tastes as good as it looks. Get ready to impress!
Ingredients for Your Homemade Strawberry Cake
Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing Homemade Strawberry Cake. Don’t skimp on the good stuff, okay?
- 1 1/4 lbs (570 g) strawberries, remove stems and quarter – gotta have those fresh berries!
- 2/3 cup whole milk – makes the cake extra moist.
- 1/2 cup (118 ml) Avocado, vegetable or canola oil – keeps things light and fluffy.
- 4 Tablespoons (57 g) unsalted butter, softened – adds richness, you know?
- 1 3/4 cup (350 g) granulated sugar – sweeten things up!
- 2 teaspoons vanilla extract – because vanilla makes everything better.
- 3 cups (330 g) cake flour – trust me on this one, it makes a difference.
- 1 Tablespoon baking powder – for that perfect rise.
- 1 teaspoon salt – balances the sweetness.
- 6 large egg whites, room temperature preferred – airy, light texture is the goal!
- Food coloring optional (I use two chocolate chip-sized drops of americolor gel “electric pink” food coloring) – for that pretty pink hue!
And for the jam filling:
- 1/3 cup (70 g) granulated sugar
- 1 Tablespoon cornstarch
- 1/8 teaspoon salt
- 2 teaspoons lemon juice – brightens up the strawberry flavor!
And last but not least, the whipped cream cheese frosting:
- 2 cups (475 ml) cold heavy cream – needs to be COLD!
- 1 1/2 cups (190 g) powdered sugar, divided
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 8 oz (226 g) cream cheese, softened – gotta be soft!
Ingredient Notes for the Best Homemade Strawberry Cake
Okay, a few little secrets here! Cake flour is KEY for that super tender crumb. If you absolutely HAVE to, you can use all-purpose, but honestly, cake flour is worth it. And if you’re out of milk (oops, happens to the best of us!), you can sub in plain yogurt, but use the same amount. It’ll add a nice tang, too!
How to Make Homemade Strawberry Cake: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t be scared – I’ll walk you through it. We’re making a Homemade Strawberry Cake masterpiece, one step at a time! Just follow along, and you’ll be golden.
- First things first: preheat that oven to 350F (175C). And get your two 8-inch round cake pans ready. I like to spray ’em with baking spray AND line the bottoms with parchment paper. Trust me; it saves a LOT of heartache later. Set those aside.
- Next, grab those quartered strawberries and toss ’em in a blender. Puree until smooth! Then, this is important, run that puree through a fine-mesh sieve over a measuring cup. You want 1 to 1 1/4 cups of juice. Don’t toss the berry pulp! We’re gonna use that for the jam filling. Set it aside with any extra pureed berries. Waste not, want not!
- Pour that gorgeous strawberry juice into a small saucepan and cook it over medium heat. You’re aiming to reduce it to 1/3 cup. Pour it into a measuring cup to check. If it’s not quite there, just pop it back on the heat for a bit longer. This usually takes about 10 minutes, so keep an eye on it.
- Once it’s reduced, add 2/3 cup of milk to the strawberry reduction and whisk it all together. If you’re using food coloring (I like a couple of chocolate chip-sized drops of “electric pink”), whisk it in here too. Set this aside – we’ll need it later.
- Now, in a large bowl (or your stand mixer bowl), beat together the oil, softened butter, sugar, and vanilla extract until it’s all completely combined. Get it nice and smooth!
- In a separate bowl, whisk together the flour, baking powder, and salt. This makes sure everything’s evenly distributed.
- With your mixer on low speed, gradually add the flour mixture and strawberry/milk mixture to the butter mixture, alternating between them. Stir until *just* combined after each addition. Don’t overmix! I usually start and end with the flour, adding the flour mixture in 4 parts and the milk mixture in 3.
- In a separate, clean, dry bowl, beat the egg whites on high speed until stiff peaks form. This is what gives the cake its light and airy texture, so don’t skip this step!
- Okay, now grab a spatula. Gently FOLD the egg whites into the cake batter until everything’s completely combined. And I mean gently! Don’t use your electric mixer here – you’ll deflate the batter.
- Divide the batter evenly into your prepared pans and bake at 350F for about 28 minutes. Keep an eye on it, though! You want a toothpick inserted in the center to come out clean or with just a few moist crumbs.
- Let the cakes cool in the pans for about 10 minutes, then run a knife around the edges to loosen them. Invert them onto a cooling rack to cool completely. While they’re cooling, let’s make that jam!
Preparing the Strawberry Reduction
Reducing the strawberry juice concentrates the flavor. You’ll know it’s ready when it coats the back of a spoon, or when you hit that 1/3 cup mark. Just be patient, it’s worth it!
Baking the Homemade Strawberry Cake Layers
Don’t overmix the batter after adding the egg whites! That’s key to a light cake. And to check if it’s done, a toothpick should come out mostly clean. A few moist crumbs are okay – you don’t want it to dry out.
Making the Strawberry Jam Filling
Combine the strawberry pulp, sugar, cornstarch, lemon juice, and salt in a saucepan. Cook until it thickens and a whisk leaves a trail. This gives it that perfect jammy consistency! Don’t forget to chill it completely!
Whipped Cream Cheese Frosting for Homemade Strawberry Cake
First, beat the softened cream cheese, powdered sugar (part of it!), vanilla, and salt until smooth. Then, in a separate bowl (chilled, if you’re feeling fancy!), whip the heavy cream with the remaining powdered sugar until stiff peaks form. Gently fold the two together. Don’t overmix, or it can get soupy! Trust me, this frosting is AMAZING.
Assembling Your Homemade Strawberry Cake
Once everything’s cooled, place one cake layer on your serving plate. Use a piping bag to pipe a “dam” of frosting around the edge. This keeps the jam from oozing out. Fill with jam, top with the other layer, and frost the whole cake. Refrigerate until you’re ready to serve. And then? Dig in!
Tips for the Perfect Homemade Strawberry Cake
Okay, wanna take your Homemade Strawberry Cake from “good” to “OMG”? Here are a few little tricks I’ve learned over the years. They really do make a difference!
- Room temperature ingredients are your friend! Seriously, it helps everything mix together evenly. Especially those egg whites!
- Don’t overmix the batter! I know I said it before, but it’s worth repeating. Overmixing = tough cake.
- Chill that cake before serving. It lets the flavors meld together, and the frosting sets up perfectly. Plus, cold cake is just…better, isn’t it?
- Taste as you go! I mean, come on, it’s strawberry cake! But seriously, tasting the jam and frosting lets you adjust the sweetness or tanginess to your liking.
Follow these tips, and you’re practically guaranteed a perfect Homemade Strawberry Cake every single time! For more baking inspiration, check out our full recipe collection.
Variations on This Homemade Strawberry Cake Recipe
Okay, so you’ve mastered the basic Homemade Strawberry Cake? Awesome! Now, let’s get a little crazy! Here are some fun ways to switch things up and make it your own. Baking should be fun, right?
- Add some lemon zest to the cake batter! It brightens up the strawberry flavor and adds a little zing. Trust me on this one, it’s SO good.
- Experiment with different berries! Raspberries or blueberries would be amazing in this cake. Or even a mix! You can find other berry recipes here.
- Feeling fancy? Add a layer of custard between the cake layers. Vanilla or strawberry custard would be divine!
- Toast some sliced almonds and sprinkle them on top of the frosted cake. Adds a little crunch and nutty flavor.
Don’t be afraid to get creative! This Homemade Strawberry Cake is your canvas, so go wild!
Serving Suggestions for Your Homemade Strawberry Cake
Okay, you’ve got this gorgeous Homemade Strawberry Cake… now what? Well, you could just eat it straight up (and honestly, I wouldn’t blame you!), but here are a few ideas to make it even MORE amazing.
- Serve it with a side of fresh strawberries! It’s classic for a reason.
- A dollop of whipped cream never hurts, right? Especially if it’s homemade!
- Feeling extra fancy? Add a scoop of vanilla ice cream. The cold ice cream with the soft cake…yum!
- A drizzle of strawberry sauce or a few fresh mint leaves can also be a nice touch.
Basically, anything that complements strawberries will work! This cake is a blank canvas, so get creative! For more dessert ideas, explore our cake bakes.
Storing and Reheating Your Homemade Strawberry Cake
Got leftovers? Lucky you! Here’s how to keep that Homemade Strawberry Cake tasting its best. You’ll want to store it in the fridge, okay? Just pop it in an airtight container, and it’ll keep for up to 5 days. I know, it probably won’t last that long! But if you DO want to reheat a slice, just let it sit at room temperature for a bit before digging in. It’ll soften up and the flavors will really pop! You could also microwave it for like, 10 seconds, but be careful not to overdo it!
Nutritional Information for Homemade Strawberry Cake
Okay, so here’s the deal: I can’t give you super-precise nutritional info for this Homemade Strawberry Cake. It really depends on the exact ingredients you use – different brands, different sizes of eggs, you know? But just keep in mind that this is a *treat*, okay? Enjoy it in moderation! And maybe go for a little extra walk later. 😉
Homemade Strawberry Cake FAQs
Got questions about this Homemade Strawberry Cake recipe? I got you! Here are some of the most common questions I get asked, and their answers. Let’s get baking!
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Can I use frozen strawberries?
Sure, you *can*, but fresh is always best for flavor! If you’re using frozen, make sure to thaw them completely and drain off any excess liquid before pureeing. Otherwise, your cake might get a little soggy. -
Can I make this cake ahead of time?
Absolutely! In fact, I usually do. The cake layers can be baked a day or two in advance, wrapped tightly in plastic wrap, and stored at room temperature. The jam can also be made ahead and stored in the fridge. Just frost the cake the day you plan to serve it. -
What if I don’t have cake flour?
Okay, so cake flour really does make a difference (it gives it that super tender crumb!), but if you’re in a pinch, you can make a substitute! For every cup of all-purpose flour, remove two tablespoons and replace it with two tablespoons of cornstarch. Whisk it all together really well, and you’re good to go! It won’t be *exactly* the same, but it’ll work! For more baking tips, check out King Arthur Baking’s ingredient substitutions. -
Can I use a different size pan?
You can, but you’ll need to adjust the baking time. If you’re using a 9×13 inch pan, it’ll probably take a bit longer to bake. Just keep an eye on it and use the toothpick test to check for doneness.
Rate This Homemade Strawberry Cake Recipe!
Okay, so you made my Homemade Strawberry Cake? Awesome! I wanna know what you think! Leave a comment below and let me know how it turned out. And don’t forget to rate the recipe! Did you tweak it? Did you love it? Did your family devour it in seconds? Spill the beans! Your feedback helps other bakers (and me!) make this cake even better. Happy baking!
Rate This Homemade Strawberry Cake Recipe!
Okay, so you made my Homemade Strawberry Cake? Awesome! I wanna know what you think! Leave a comment below and let me know how it turned out. And don’t forget to rate the recipe! Did you tweak it? Did you love it? Did your family devour it in seconds? Spill the beans! Your feedback helps other bakers (and me!) make this cake even better. Happy baking!
Print
Failproof Homemade Strawberry Cake Recipe in 1 Hour
- Prep Time: 45 minutes
- Cook Time: 38 minutes
- Total Time: 3 hours 3 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade strawberry cake features layers of moist cake, a fresh strawberry jam filling, and a light whipped cream cheese frosting. It’s a perfect treat for any occasion.
Ingredients
- 1 1/4 lbs (570 g) strawberries, remove stems and quarter
- 2/3 cup whole milk
- 1/2 cup (118 ml) Avocado, vegetable or canola oil
- 4 Tablespoons (57 g) unsalted butter, softened
- 1 3/4 cup (350 g) granulated sugar
- 2 teaspoons vanilla extract
- 3 cups (330 g) cake flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 large egg whites, room temperature preferred
- Food coloring optional (I use two chocolate chip-sized drops of americolor gel “electric pink” food coloring)
- 1/3 cup (70 g) granulated sugar
- 1 Tablespoon cornstarch
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 2 cups (475 ml) cold heavy cream
- 1 1/2 cups (190 g) powdered sugar, divided
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 8 oz (226 g) cream cheese, softened
Instructions
- Preheat oven to 350F (175C) and prepare two 8 inch round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
- Place quartered strawberries in blender and puree until smooth. Run through a fine mesh sieve over a measuring cup until you have 1 to 1 1/4 cups of juice. Do not discard berry pulp, set this along with any remaining pureed berries for the jam filling.
- Pour strawberry juice into a small saucepan and cook over medium heat until reduced to 1/3 cup (pour into a measuring cup to check, if it’s not reduced enough, return to the saucepan and continue to cook until it is). This usually takes about 10 minutes.
- Once reduced, add 2/3 cup milk to the strawberry reduction and whisk together. If using food coloring, whisk that in here as well. Set aside.
- In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, and vanilla extract until completely combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low speed, gradually alternate adding the flour mixture and strawberry/milk mixture to the butter mixture, stirring until just combined after each addition. (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts.)
- Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form.
- Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and invert onto cooling rack to cool completely. While cooling, prepare the jam filling.
- Combine remaining strawberrry pulp, 1/3 cup sugar, cornstarch, lemon juice, and salt in a small saucepan and whisk to combine.
- Cook over medium heat and bring to a boil. Boil, whisking constantly, until mixture is thickened and the whisk leaves a trail through the jam (this takes about 5-10 minutes).
- Remove from heat, transfer to a heat-proof bowl, and place in the refrigerator to cool completely. Meanwhile, prepare your frosting.
- Combine cream cheese, 1/2 cup (65g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
- In a separate bowl (preferably a chilled metal bowl), combine remaining (1 cup, 125g) powdered sugar and cold heavy cream. Beat with an electric mixer until stiff peaks form.
- With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
- Once cake and jam are completely cooled place one layer of cake on serving tray. Use a piping bag fitted with a round tip (I use an Ateco 808) to pipe a dam around the layer. Fill with your jam filling.
- Top with second layer of cake. Cover the entire cake with frosting.
- Refrigerate until ready to serve. Enjoy!
- Cake will keep refrigerated in an airtight container for up to 5 days.
Notes
- May substitute 2 2/3 cups (330g) all-purpose flour.
- Here are some recipes to use up your egg yolks: Pound Cake, Chocolate Pie, Creme Brulee.
- For the red swirls in the decorative frosting on top of the cake, I just use a (food-safe) paintbrush to paint stripes of icing into the inside of my piping bag and then fill it with icing. You can see how I do this in my Pinata Cupcake recipe post.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
