Best Strawberry Cake Ever

Light and fluffy strawberry cake made with fresh strawberries, lemon zest, vanilla, and creamy strawberry buttercream. Pure bliss!

this Recipe

You ever have one of those food moments that sticks with you? Like, years later, you’re still thinking about that one bite? Well, this Strawberry Cake Recipe is kinda like that for me.

It all started a few summers ago when my family and I hit up this tiny farmers market during our beach trip. You know the type—homegrown everything, cute old folks selling pies, kids running around with sticky faces. We bought a carton of strawberries that were so red they practically glowed. And the smell? Insane. Like, I could’ve sniffed that basket all day long. Anyway, back home I was like, What do I do with all these berries before they go mushy?

So, I pulled out my mixing bowls, said a little prayer to the baking gods (and maybe cursed a few times during the process), and this Strawberry Cake Recipe was born. Since then, it’s made an appearance at pretty much every family get-together—birthdays, Mother’s Day, random Tuesdays when we need a little pick-me-up. And honestly? It’s always the first thing gone from the table.

Why You’ll Love This Strawberry Cake Recipe?

Let me paint you a picture. Imagine a slice of cake that’s fluffy but still moist, sweet but not cloying, with a fresh pop of strawberry flavor that doesn’t taste fake. That’s this cake. It’s got that wow factor without you having to break a sweat.

Here’s why it works:

• Real strawberries give it this crazy good flavor. None of that artificial stuff that tastes like a strawberry lollipop from 1995.
• Lemon zest and juice make it bright and fresh. Think of it like a squeeze of sunshine.
• The buttercream? Oh, honey. It’s smooth, silky, and doesn’t taste like you’re eating a stick of butter.
• And hey, it’s pink. Pretty food just hits different, doesn’t it?

Ingredient Notes:

I’m not one to gatekeep, so let’s dive into what you’ll need and why.

For the Cake

• All-purpose flour: The solid foundation—trusty and reliable.
• Baking powder & baking soda: These guys are the reason your cake’s not a pancake.
• Unsalted butter: Room temp, please. If it’s straight from the fridge, you’ll be crying into a bowl of clumps.
• Granulated sugar: Sweetness that holds it all together.
• Vanilla & lemon extracts: Tiny splashes that pack a flavor punch.
• Strawberry emulsion: Next level. If you can get your hands on LorAnn’s bakery emulsion, do it.
• Lemon zest & juice: A little zing never hurt anybody.
• Egg whites: Keep it light and fluffy. (Save the yolks for, I dunno, ice cream?)
• Strawberry reduction: This is where the magic happens. More on that in a sec.
• Milk: Whole milk. Don’t try to be a hero with almond milk here.
• Pink food coloring: Optional, but c’mon, it’s fun.

For the Buttercream

• Egg whites & powdered sugar: You’re basically whipping up sweet clouds.
• Unsalted butter: Softened. Room temp. (I’m like a broken record, but it matters!)
• Strawberry reduction: Yep, more. It’s the gift that keeps on giving.
• Vanilla & salt: Because balance is everything.

How To Make Strawberry Cake?

Step 1: Make the Strawberry Reduction

Do this ahead if you can—it saves your sanity. Simmer strawberries, lemon zest, juice, and a tiny pinch of salt until it thickens up like jam. I sometimes taste it and add a bit of sugar if my berries are on the tart side. Let it cool while you snack on some spoonfuls (no judgment).

Step 2: Whip Up the Cake Batter

Preheat your oven to 350°F. Grease your pans like your life depends on it (trust me, you don’t want a stuck cake).
Mix your wet ingredients in one bowl—milk, strawberry reduction, extracts, zest, juice, and food coloring. In another bowl, whisk your dry team: flour, baking powder, soda, salt.
Cream butter and sugar till it’s fluffy enough you could nap in it. Then add egg whites one by one, mixing gently. Alternate adding the dry and wet ingredients. Don’t overdo it. Think gentle folding, not vigorous stirring.

Step 3: Bake, Baby, Bake

Pour that pink batter into your pans. Bake for 30-35 minutes or until a toothpick comes out with just crumbs (no goo). Cool them completely. Seriously. Don’t rush this. I did once and ended up with a frosting slip-n-slide.

Step 4: Buttercream Magic

Whip egg whites and powdered sugar, then add butter slowly. It’s gonna look like a mess at first—just keep going. Once it smooths out, add the strawberry reduction and vanilla. You’ll want to taste test a few times (for quality control, obviously).

Step 5: Assemble and Decorate

Trim the cake layers if they’re wonky. Spread a thin layer of reduction, then a thick swipe of buttercream. Repeat. Frost the whole cake and go wild with decorations. Fresh strawberries? Sprinkles? Maybe a handful of edible glitter if you’re feeling fancy.

Storage Options:

• Fridge: Covered well, it’ll last about 5 days. Let it come to room temp before slicing—it’s softer that way.
• Freezer: Wrap individual slices (or the whole cake) tightly. Freezes like a dream for up to 2 months.

Variations and Substitutions:

Want to switch it up? Here are my go-to ideas:

• Swap strawberries for raspberries or blueberries. Same method, new flavor.
• Gluten-free flour works fine—just use a good 1:1 blend.
• Dairy-free? Use plant-based butter and milk. Been there, done that. Still delicious.
• Add a thin layer of lemon curd between the cakes for a tangy surprise.

What to Serve with Strawberry Cake?

• A tall glass of iced tea. Southern-style if you’re feeling it.
• Bubbly. Because why not?
• Vanilla bean ice cream. You’ll thank me later.

Frequently Asked Questions:

Can I use frozen strawberries?
Absolutely! Just thaw and drain them well. Otherwise, you’ll have a soupy mess.

Can I make this into cupcakes?
Yes! Bake at 350°F for about 18-20 minutes. Perfect for parties.

Do I really need the pink food coloring?
Nope. But your cake will be beige, and that’s fine if you’re into minimalism.

And there you have it—my tried, true, and slightly messy Strawberry Cake Recipe. If you bake it, send me a pic! Or tell me if you tried a twist of your own. I’m all ears—and I might just steal your idea. 😉

Happy baking, friend!

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Strawberry Cake

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

This Fresh Strawberry Cake recipe features a luscious blend of all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, vanilla and lemon extracts, strawberry emulsion, lemon zest and juice, egg whites, strawberry reduction, whole milk, and pink food coloring. The buttercream includes egg whites, more unsalted butter, powdered sugar, and strawberry reduction.

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24 Servings

Ingredients

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For the Fresh Strawberry Cake:

• 14 ounces of all-purpose flour
• 1 ½ teaspoons of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 8 ounces of unsalted butter at room temperature
• 10 ounces of granulated sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of lemon extract
• 1 ½ teaspoons of strawberry emulsion or extract preferably LorAnn oils bakery emulsion
• Zest of one lemon
• 1 Tablespoon of fresh lemon juice
• 6 ounces of egg whites at room temperature
• 4 ounces of room-temperature strawberry reduction
• 6 ounces of milk at room temperature (whole milk recommended)
• ½ teaspoon of pink food color Americolor electric pink gel recommended

For the Strawberry Reduction:

• 32 ounces of fresh or frozen strawberries thawed
• 1 teaspoon of lemon zest
• 1 Tablespoon of lemon juice
• A pinch of salt
• 4 ounces of sugar optional

For the Easy Strawberry Buttercream Frosting:

• 4 ounces of pasteurized egg whites
• 16 ounces of unsalted butter at room temperature
• 16 ounces of powdered sugar
• ½ teaspoon of salt
• 1 teaspoon of vanilla extract
• 4 ounces of room-temperature strawberry reduction

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Instructions

 

Strawberry Reduction

1. Prepare the strawberry reduction ideally a day before the cake. Combine strawberries, optional sugar, lemon zest, lemon juice, and a pinch of salt in a medium saucepan.
2. Cook on medium-high heat, stirring occasionally to prevent burning. Once the mixture starts bubbling, reduce the heat to medium-low.
3. Continue cooking until the mixture reduces by half and thickens to a consistency resembling tomato sauce. This should take approximately 20 minutes.
4. Once the reduction is ready, transfer it to another container and allow it to cool. Store as needed.

Strawberry Cake

1. Ensure that all ingredients, particularly butter, egg whites, and strawberry reduction, are at room temperature.
2. Preheat the oven to 350ºF (176ºC) and adjust the oven rack to the middle position.
3. Grease three 8" cake pans using cake goop or a preferred pan release method.
4. In a medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6. Using a stand mixer with a paddle attachment, beat the room-temperature butter until smooth and shiny, then gradually add the sugar until the mixture is fluffy.
7. Incorporate the egg whites one at a time, ensuring the mixture remains cohesive.
8. On low speed, alternately add the dry ingredients and the milk mixture in thirds, mixing until just incorporated.
9. Divide the batter evenly among the prepared pans and smooth the tops.
10. Bake until a toothpick inserted in the center comes out clean or with a few crumbs, approximately 30-35 minutes.
11. Allow the cakes to cool in the pans on a wire rack for 10 minutes before transferring them out to cool completely.

Buttercream Frosting

1. Combine the egg whites and powdered sugar in a stand mixer bowl. Whip on low, then high for 5 minutes.
2. Gradually add softened butter, continuing to whip until the mixture is white, light, and shiny.
3. Incorporate the strawberry reduction, vanilla extract, and salt, continuing to whip until well combined.
4. Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to smooth out the buttercream and remove air bubbles.

Cake Assembly

1. Trim the top of each cake layer if necessary to create a flat surface.
2. Place the first cake layer on a plate or board and apply a thin layer of cooled reduction, followed by a layer of strawberry buttercream.
3. Repeat with the remaining layers and frost the outside of the cake with the leftover buttercream.
4. Optionally, decorate with fresh strawberries.

Notes

The cake should be assembled with precision and care, ensuring that each layer is aligned and the frosting is evenly spread for a professional finish.

Natasha

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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