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The Ultimate Moist Homemade Strawberry Cake From Scratch

A tall, moist slice of pink strawberry cake layered with white cream cheese frosting on a white plate.
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You need this recipe for the best homemade strawberry cake. We make this layer cake from scratch using fresh strawberry puree for deep flavor and top it with a rich cream cheese frosting. It is the moist strawberry cake you will bake again and again.

Ingredients

Scale
  • 1 cup fresh strawberries, pureed and strained (about 1 cup puree)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry puree (reserved from above)
  • 1/4 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon pink or red food coloring (optional, for color)
  • For Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons fresh strawberry puree or milk

Instructions

  1. Prepare your fresh strawberry puree: Wash and hull strawberries. Blend until smooth. Press the puree through a fine-mesh sieve to remove seeds, reserving 1/2 cup for the cake and 1/2 cup for the frosting if desired.
  2. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. In a separate small bowl, whisk together the buttermilk, the reserved 1/2 cup strawberry puree, and the vegetable oil.
  7. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
  8. Stir in the white vinegar and food coloring (if using) gently by hand.
  9. Divide the batter evenly between the prepared cake pans.
  10. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  12. Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and 1-2 tablespoons of strawberry puree or milk until you reach a spreadable consistency.
  13. Once the cakes are completely cool, frost and assemble your strawberry layer cake.

Notes

  • For the moistest cake, do not substitute fresh puree with artificial flavoring. The fresh fruit is key to the flavor.
  • If you want a deeper pink color, use a small amount of gel food coloring.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35-40 minutes.

Nutrition

Find it online: https://yumdrizzle.com/moist-strawberry-cake-from-scratch-recipe/