Fresh Strawberry Cake with strawberry cream cheese frosting is here to give us a reason to celebrate each and every day. It’s made exclusively from real strawberries (no mixes, gelatin, or artificial food coloring required) and is one of my most treasured dessert recipes.

Fresh strawberry cake recipe from scratch served on a plate with fresh strawberries

To date, I’ve used this same strawberry cake recipe to make cakes for all kinds of special life events, ranging from bachelorette parties to my niece’s birthday party to my own wedding anniversary.

It’s also an ideal recipe to make on any given day when you feel like celebrating life.

Homemade cake has a way of turning even the most routine evening into a joyful mini-event. (There’s cake? It might not have felt like a party before, but it sure does now!)

Instead of making a strawberry cake recipe using cake mix, this homemade strawberry cake is fresh and moist, and its flavor and color come entirely from real strawberries.

I adore this cake. It is sublime, and every time I eat it, I can’t help but close my eyes, take a moment to appreciate its idyllic fluffy, buttery texture and pure strawberry flavor, and think to myself, this is love.

It’s more special than a box mix recipe, and it’s also incomparably more delicious. Make this strawberry cake from scratch; I promise you won’t regret it!

A beautiful and simple cake served on a plate with fresh fruit

The Very Best Strawberry Cake Recipe

If you told me that in heaven instead of growing fruit, the strawberry bushes sprout fresh strawberry cake, I would believe you. It is divine.

For as much as I love dessert—and thus cake appears in my personal renditions of heaven—I am excruciatingly picky about cake, more so than any other type of dessert.

To be truly fantastic, a cake must be:

  • Moist. Yes, I am using the “m” word. Nothing disappoints quite like a dry cake.
  • The Right Kind of Sturdy. While I want my cake to be tender, it also needs to hold up to my fork. My ideal cake has some substance, but it is still light and airy enough to melt on your tongue.
  • Frosted. Cream cheese frosted, specifically. For this old fashioned strawberry cake recipe, I made an easy fresh strawberry cream cheese frosting. It will take all of your willpower not to sit on your counter with the bowl on your lap and quietly, quickly eat it all with a spoon. (Do sneak a few bites though; you’ll be glad.)
  • From Scratch. If I am going to eat cake, I want it to be The Real Deal (no strawberry cake with jello). It’s why I made this strawberry cake recipe from scratch with only fresh strawberries, no food coloring (were you expecting a hot pink crumb? You’ll have to add gelatin or use an artificially colored mix), and ditched the box.
  • As Low Maintenance as Possible. Let’s be honest; cake is kind of a pain and everyone knows it. The effort that goes into a from-scratch cake like this one is part of what makes it special and why whoever is lucky enough to have a slice will appreciate you for making it. AT THE SAME TIME, I never ever want to make a recipe more difficult than it needs to be, including homemade strawberry cake. This recipe does take some time, but it is highly doable.

Also a cake lover? Check out all my cake recipes here.

A slice of cake served on a plate with fresh strawberries

My Tips to Bake the Best Strawberry Cake

A few simple steps make this strawberry cake taste like it came from a bakery.

  • Use Fresh OR Frozen Strawberries. Both yield great results, so pick whichever option gives you the best-quality berry. In the spring and summer, I go for fresh strawberries since they are in season. In the winter, I find I get better (and less expensive) results using frozen berries. If using frozen, thaw the strawberries completely first.
  • Measure Your Strawberry Puree. I’ve suggested an approximate amount of whole berries you’ll need to yield the strawberry puree called for in this recipe, but be sure to double check before adding it to the batter.
  • Don’t Skip the Egg Whites. How do you make a fluffy cake? This recipe calls for one whole egg and two egg whites. The egg whites help the cake rise and make it light and fluffy, while the yolk from the whole egg adds richness.
  • Alternate the Dry and Wet Ingredients. Critical to ensuring the best-ever texture.
  • Don’t Overbeat the Batter. As soon as the flour disappears, the cake is ready to bake.

Fresh strawberry cake recipe from scratch with tasty frosting

How to Make Strawberry Cake at Home

Part of what makes this strawberry cake special are the simple ingredients and ideal texture. Each ingredient plays an important role.

This from-scratch strawberry cake includes only the steps that are absolutely necessary to yield the delicious results that will make you proud of your own baking prowess (like alternating between adding the dry and wet ingredients) and skips the ones that aren’t (no separate egg-white whipping, thank goodness).

The Ingredients

  • Strawberries. The shining star of this homemade cake recipe. Strawberries make the cake moist, flavorful, and give it a beautiful pink color. You can use fresh strawberries or frozen and thawed strawberries. I’ve also made this recipe with raspberries with excellent results.
  • Flour + Whole Milk. All-purpose flour helps give the cake structure and milk provides moisture. As I mentioned above, this cake has the perfect sturdy yet soft texture. Use whole milk for the best results. Even if you don’t buy it regularly, go ahead and spring for a small carton. I promise it is worth it.
  • Vanilla Extract. Vanilla strawberry cake = heaven.
  • Butter. To give the cake the body and texture it needs. Also, FLAVOR. Butter is delicious.
  • Sugar. For both sweetness and for texture. I do not recommend any substitutions for the sugar.
  • Egg + Egg Whites. For volume and texture.
  • Strawberry Cream Cheese Frosting. To create the ultimate strawberry cream cheese frosting, I combined butter, reduced-fat cream cheese, powdered sugar, more fresh strawberry puree, salt, and vanilla extract.
    • How Do You Thicken Cream Cheese Frosting? If you like your cream cheese frosting to be extra thick, gradually beat in additional powdered sugar until your desired stiffness and sweetness is reached.

The Directions

  1. Line a 9-inch cake pan with parchment paper and coat with nonstick spray.Pureed fresh strawberries in a food processor
  2. Puree the strawberries. Set aside a portion for the cake and for the strawberry cream cheese frosting.
  3. Whisk together the dry ingredients. In another bowl, whisk the wet ingredients.
    A mixing bowl with ingredients for cake
  4. In a stand mixer, cream the butter until fluffy, then add the sugar and cream again. Stop the mixer and add the egg whites, then beat until incorporated. Add the whole egg, mixing until combined.
  5. Time to alternate! Slowly add half of the dry ingredients, then the wet ingredients, then the remaining dry ingredients. Stop mixing as soon as the flour disappears.
    Batter in a cake pan for making a fresh and moist cake with fruit
  6. Pour the batter into the cake pan, smoothing the top. Bake at 350 degrees F for about 30 to 35 minutes. Let it cool completely.
    Frosting for an old fashioned strawberry cake recipe in a mixing bowl
  7. Prepare the frosting: Using a stand mixer, beat the butter, cream cheese, and strawberry puree, then slowly beat in the powdered sugar. Increase the speed, and beat until smooth. Don’t overbeat it!
    Fresh strawberry cake recipe from scratch with homemade frosting
  8. To frost: Place the cake on a serving plate. Spread the frosting generously all over the cake, and garnish with fresh strawberries.A slice of a special dessert with strawberries on a plate with frosting
  9. Refrigerate until you’re ready to serve. When you want to serve it, let it sit at room temperature for at least 15 minutes (you can taste flavors more fully if the cake isn’t ice cold). ENJOY!

Bake This Recipe as a Strawberry Layer Cake (or a Sheet Cake or Cupcakes!)

As written, this recipe will yield a single 9-inch round layer or a 2-layer mini 6-inch cake. Because the cake is rich and buttery (and because I don’t always feel like fussing with cake layers), I bake it as a single layer most often.

That said, if you’d like to bake a fresh strawberry layer cake (or even strawberry cupcakes or a strawberry sheet cake) you can absolutely use this recipe! Here’s how:

  • To Make a 2-Layer Strawberry Cake: Double the cake and frosting recipe.
  • To Make a Mini 2-Layer Cake (6 inches): Bake as directed, dividing the batter between two 6-inch cake pans like these. Increase the frosting recipe by 1.5 (or double it if you like a large amount of frosting).
  • To Make a 3-Layer Strawberry Cake: Triple the cake recipe; increase the frosting recipe by 2.5 (or triple it if you like a large amount of frosting and want to be sure to have enough).
  • To Make a 9×13-inch Strawberry Sheet Cake: Double the cake recipe (if you have a little extra batter, you can bake it as cupcakes); increase the frosting by 1.5 times (for a thinner layer) or double it (for a thicker layer).
  • To Make 12 Cupcakes: No change to the cake batter. Bake the cupcakes at 350 degrees F for 22 to 25 minutes. Double the frosting.

A pink and moist dessert served on plate with fresh fruit

For an Extra Special Fresh Strawberry Filling

This cream cheese frosting is made with fresh strawberries, so you’ll achieve a fresh strawberry filling by making the recipe as directed.

That said, you can also make this a strawberry layer cake with fresh strawberries in the middle (be sure you are following one of the two-layer cake options listed above).

  • To Make a Fresh Strawberry Filling. Slice the strawberries thinly and pat them dry. Place the first cake layer on your plate and spread frosting over the top. Arrange the berries in a single layer on top of the frosting, then add the next cake layer. Continue frosting/layering as you please.

Strawberry Cake Storage Tips

You do need to refrigerate a cake with cream cheese frosting. Here are some tips for how to store it and what you could do with any leftover cream cheese frosting:

  • To Store. Without the optional sliced fresh strawberries added, this cake will last in the refrigerator for five days. Sliced fresh strawberries will last in a cake for three days in the refrigerator. They will soften and make bits of the cake moist, but it will still be delicious.
  • To Freeze. Fully frosted or unfrosted cake can be frozen for up to 2 months. Let it thaw overnight in the refrigerator, then bring to room temperature prior to serving.
  • What Can I Do with Leftover Cream Cheese Frosting? If you have extra frosting, you can use it as a dip for fruit or pretzels. It would also be delicious spread on top of cookies or brownies.

More Special Cake Recipes

Fresh strawberry cake recipe from scratch served on a plate with fresh strawberries

Recommended Tools to Make this Cake

This fresh strawberry cake with cream cheese frosting is incredibly special to me. Whatever occasion you find to make it—an anniversary, a birthday, an impromptu I’m in the mood for cake right now, so why not?—I know it will bring a bite of bliss to your kitchen too!

100% from scratch Fresh Strawberry Cake with Strawberry Cream Cheese Frosting. Homemade without Jello or cake mix.

Fresh Strawberry Cake with Strawberry Cream Cheese Frosting

4.87 from 37 votes
Fresh Strawberry Cake from scratch! 100% homemade without gelatin. Topped with strawberry cream cheese frosting and bursting with sweet, fresh flavor!

Prep: 30 mins
Cook: 30 mins
Total: 1 hr 30 mins

Servings: 1 9-inch round*


For the strawberry cake:

  • 1 cup whole strawberries divided (fresh, or frozen and thawed), plus additional for garnish
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup whole milk at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 1 cup granulated sugar
  • 2 large egg whites at room temperature
  • 1 large egg at room temperature

For the strawberry cream cheese frosting:

  • 2 tablespoons unsalted butter at room temperature
  • 3 ounces reduced-fat cream cheese at room temperature
  • 2 cups powdered sugar plus additional if you prefer a sweeter or stiffer frosting
  • 1 tablespoon strawberry puree reserved from cake recipe
  • 1 pinch kosher salt
  • 1/4 teaspoon pure vanilla extract


  • Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper, then lightly coat with nonstick spray. Set aside.
  • Place the strawberries in a food processor or blender and pulse until pureed. Set 1 tablespoon aside for the frosting, then measure out an additional 1/3 cup for the cake. If you are a little short of 1/3 cup, blend in a few more strawberries as needed.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk, vanilla, and 1/3 cup strawberry puree. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), cream the butter on medium-high speed until it is light and fluffy. Slowly add the granulated sugar and continue to beat until fluffy and well combined. Stop the mixer and add the egg whites. Beat on medium, just until incorporated. Add the whole egg and mix again, just until combined.
  • With the mixer on low, slowly add half the flour mixture and mix just until the flour disappears. Add in all of the strawberry mixture and mix just until combined. Slowly add the remaining flour mixture, scraping down the sides of the bowl with a spatula as needed. Stop mixing as soon as the flour disappears. If you have a bit of flour stuck to the bottom or sides of the bowl, finish stirring it in by hand.
  • Pour the batter into your prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean and the top springs back lightly when touched, about 30 to 35 minutes. Place the pan on a cooling rack and let the cake cool in the pan completely. Do not be tempted to frost the cake before it is cool, or the frosting will turn into a big melty mess.
  • While the cake cools, prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter on medium speed until smooth and fluffy. Beat in the cream cheese, stopping as soon as the two are fully combined. Reduce the mixer speed to low, then gradually add the powdered sugar. Once it all has been added, increase the mixer speed to medium and continue beating until the frosting is smooth. Don’t overbeat it—once it looks nice and creamy and evenly blended, it’s time to stop. Beat in the strawberry puree, salt, and vanilla until evenly combined. If you'd like the frosting stiffer or sweeter, gradually beat in additional powdered sugar until your desired stiffness/sweetness is reached.
  • To serve: Transfer the cake from the pan to a serving plate. Tuck strips of waxed or parchment paper underneath the bottom of the cake to keep the plate clean. Spread the frosting generously all over the top of the cake, then down and around the sides. Garnish with fresh berries as desired. Remove the strips of paper and refrigerate until ready to serve. Prior to serving, let the cake stand at room temperature for at least 15 minutes.


  • TO MAKE AHEAD: Cake layer can be baked 1 day in advance—cool completely then wrap airtight and store at room temperature. Frosting can be prepared 1 day in advance—place in an airtight container in the refrigerator.
  • TO FREEZE: Fully frosted or unfrosted cake can be frozen for up to 2 months—let thaw overnight in the refrigerator, then bring to room temperature prior to serving.
  • *To make a 2-layer cake, 3-layer cake, sheet cake, or cupcakes, see notes in the blog post above.
  • Recipe adapted from Sprinkles Bake Shop, via Martha Stewart


Serving: 1slice, of 10Calories: 368kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 55mgFiber: 1gSugar: 41g

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And for posterity, a look back! The first photos of my fresh strawberry cake…and of a certain couple too.

My original Fresh Strawberry Layer Cake with Cream Cheese Frosting, as inspired by our wedding cake.


The original bride and groom, with crafts as inspired by Pinterest. We had strawberry cake at our wedding, so I still bake it for our anniversary.Just-Married-Sign-The-Law-Students-Wife

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Awww, so sweet! I loved reading this!
    We didn’t save the top tier of our wedding cake either. Our bakery told us that if come in on our 1-year anniversary, she’ll give us a fresh top tier for celebrating. Neat, huh?

    1. GENIUS! Sounds like you get the best of both worlds Christina. Thinking about this makes me want to go cake tasting all over again…

    2. Oh goodness, this cake is divine!! My hubby and I both loved it. We used fresh strawberries from our garden, too. I doubled the frosting but used a bit less powdered sugar than called for. Thank you for such a wonderful recipe. ~Becca5 stars

  2. I’ve been wanting to make a strawberry cake and this one looks delicious. Happy Anniversary!

    1. Thanks Megan! Mass strawberry-themed baking is a must for spring…and summer…and OK maybe fall too. If you try this one, you gotta let me know what you think!

  3. Happy anniversary! What a sweet post, and your marriage points are so.true!!! We didn’t save a tier either, but I wish we had celebrated with this cake – yum!

  4. Making this ASAP! Haven’t ever really been a cake person….but am making an exception. Will be dreaming of it tonight!

  5. I love that you had a Strawberry wedding cake!!! And I agree, a cake frozen for a year is probably not as good, so I think you did it just right. Besides, now he got this awesome, fresh, beautiful cake in place!
    Congratulations you two!!

    1. Thanks a million Kim! I still can’t believe it’s been a year. I keep hoping things will slow down, but somehow I think I’ll be making this strawberry cake again before I know it!

  6. I’m not married yet, but I can see the same thing happening with me and my best friends! No cake is safe! LOL

    Strawberry cake has been on my kitchen bucket list for a while now, and I love how your recipe is already halved. Thanks for sharing, and happy anniversary!!! :)

    1. Cake + girlfriends is a guaranteed recipe for success, whatever your relationship status! Thanks Valerie :-)

  7. I have never understand the point of freezing the top tier of your wedding cake. Nothing ever taste as good as fresh does. This cake looks so fluffy and packed with strawberry flavor. Since you loosely based it off Sprinkles Cupcakes strawberry cupcake, I know its good!

    By the way, you and your husband are adorable!

    1. Glad you can understand where I am coming from Nicole! Plus, I’ll take any excuse for a fresh-baked slice of cake ESPECIALLY Sprinkles.
      Also, thanks for your nice words on our wedding pics. If only I had a pro to style my hair and make up every day of the week!

  8. The freezing-the-cake thing never made sense to me. It would be all gross after, wouldn’t it? This cake is a far better idea.

    1. I know the recipe calls for unsalted butter but I was wondering if I could use salted butter in place of unsalted

      1. Hi Ashling! This swap could impact the flavor of the cake, because the salt content can vary a lot based on the brand of butter. So, it’s hard to regulate how much salt is being added. If you need to make this swap, I suggest not adding any extra salt to the cake so it doesn’t become too salty. If you decide to try it, I’d love to hear how it goes!

  9. Happy anniversary, Erin! One year of fun, another year of excitement! Your pics are so cute and lovely, I just can’t stop laughing, lol. And your cake looks so moist and awesome. Delish!

  10. Happy Anniversary my friend! The wedding photos (and this cake!!!) are beautiful. :) And things I’ve learned from living with my fiance? Yes, they eat A LOT!

  11. Happy anniversary! Love the ‘things you’ve learned’ so true! We devoured our top tier within days of our wedding. And the dishwasher bit couldn’t be more accurate ;)

    1. Clearly we are two women who know the prime-time to eat a cake, Rachel :) Thanks so much for your comment and have a great day!

  12. Happy 1 year! I am going on 13 years and can relate to the things you said!

    You were a gorgeous bride. And nice arms. Welcome to your gun show :)

    And this cake. Hubba hubba. Pinning, ziplisting, loving it!

    1. Oh how this comment made me laugh Averie! Comforting to hear that not EVERYTHING in a marriage changes overtime, haha. Glad you like the look of the cake too! Have a wonderful weekend :)

  13. omg erin, i just made this (at midnight, in my college apartment) and it is unbelievable. forget anniversaries, this is going to be my everything cake. birthdays, brunches, valentines day, just because… thanks for a fab recipe!5 stars

    1. Emma, I am so happy that you love this cake!!!! Thanks so much for taking time to share your review. It always makes my day to hear from readers who enjoy my recipes. And I agree–no anniversary needed to bake it!
      Also, I think midnight sounds perfect–that way you have a freshly baked midnight snack.

  14. I’m really late but happy anniversary! And what a pretty bride you were. :)

    I love that you didn’t use a cake mix or jell-o in the cake part of this. Just because I don’t have access to either!

  15. Aw yay! Happy Anniversary Erin my dear! This is my first visit to your blog but I can already tell that we’re going to be ‘old friends’, haha… my husband and I celebrated our first anniversary in November last year. Getting married was the best decision of my life, ever! The top tier of our cake is still in my in-law’s chest freezer… it’s raspberry, Grand Marnier and white chocolate cake with royal icing so I hope that the icing possibly provided some protection (I would be devastated if it’s been ruined by freezer burn). Thanks for sharing this gorgeous recipe with us. And may you and your husband enjoy many more decades to come! xx

    1. Laura, I’m so happy you found my blog–WELCOME!! And congrats on your recent wedding too. Fingers crossed for your cake. It sounds absolutely amazing. I love unusually flavored cakes (and I’m impressed you could even resist finishing it right then, haha. Credit to your self control.) Thanks for your kind comment and hope to connect with you again soon!

  16. You two are adorable :) We saved ours, it was gross! It was a tradition thing. My advice to you both…NEVER stop communicating!!!

    1. Good for your for sticking with tradition! Our cake was so close I could’t resist diving in early, lol. Sounds like great advice too. Thanks Lisa!

  17. Happy belated Anniversary!

    “An unloaded dishwasher says ‘I love you'” … So freaking true it’s not even funny!

    We saved our cake. It was something that I had no idea we were supposed to do, but my mother (who also made our wedding cake) was prepared and wrapped the cake in about 4 different layers from aluminum foil to zip lock bags. I’m sure if she had giant banana leaves she probably would’ve used those too. The cake was still great but I’m sure if it wasn’t protected it probably would’ve met a freezer burnt death.

    If I were Ben, I would’ve questioned our marriage if you ate that cake without me! But this one sure makes up for it. Whole strawberries and cheesecake frosting sound like a perfect combination for a cake! I can’t wait to have strawberries that need to be used!

    Here’s to many, many more years of you two sharing this cake!

    1. Many, many thanks for the well-wishes! So cool that your mom made your cake, and it sounds like she knew what she was doing to save it too. I’ll have to try 4-layer foil approach (and maybe banana leaves) next time ;-)

    1. Hi Liliana! If you chill the frosting well, you could do some basic piping, but for a more intricate design where you really want the shape to hold, I’d recommend a more traditional buttercream. This frosting is super tasty, but it’s not the sturdiest. Hope that helps!

  18. I think that is hilarious that you and your girlfriends at the top tier of your cake!! And I think you’re onto something with this. Why let it get freezer burnt when you can have a fresh one?!

    1. Hi Mary! The bake time will be fairly similar to the 9-inch cake; you might need to add a few minutes, but just keep an eye on it and adjust accordingly. I hope you love the recipe!

  19. I was searching for a strawberry cake without a cake mix or jello and I was so glad to find your recipe. It turned out beautifully and was so delicious!!! Thank you!!!5 stars

  20. This sounds so yummy! Have you tried tasting it without the frosting? My husband isn’t a fan of frosting but he LOVES strawberries!

    1. Hi Kim! Yes, I think it is still good without! You could also do frosting on the side. I like this frosting because it is much less sweet. (A simple vanilla glaze made with powdered sugar, milk, and vanilla extract would be nice too!)

    1. Hi Georgiann, I would not recommend this. The egg whites bind the cake and add protein but not fat; egg yolks contain fat which would make the cake heavier. I hope you enjoy it if you give it a try!

  21. I only buy fat free ( skim) milk. Should I add something to make up difference between that and the whole milk?

    1. Hi Barb! You could make you own blend using half skim milk and half a higher fat dairy product, such as heavy whipping cream or half-and-half. You could also just use skim, but the cake won’t be quite as rich. I hope you enjoy!

  22. I love strawberries and this cake looks delicious!
    so I made this cake today and it was a hit!
    Thank you!! I love how you made the cream cheese frosting!5 stars

  23. Hi Erin, Very good. I made slight adjustments-added 1/2 tsp vanilla-reduced salt to 1/2 tsp and instead of using 1/2 cup regular white sugar for the crumb topping I used 1/4 cup light brown sugar and 1/4 cup white sugar. I would definitely make this again.5 stars

  24. Erin
    I’m disappointed I tried to make this strawberry cake and it didn’t rise  I thought I followed the recipe  do u know what I may have not done right

    1. Hi Mac, I’m sorry to hear the cake didn’t come out for you. It’s hard to know what may have happened without being in the kitchen with you, but two possibilities are that your baking powder is expired or the oven temp is slightly off (if you don’t have an oven thermometer, I’d highly recommend one!).

    2. The same thing happened to me : ( I doubled the recipe for 2 layers. The batter was really thick but tasted good. Should I have whipped the egg whites? (it didn’t say to). My baking powder should be relatively fresh, but maybe I’ll buy a new can anyway. The final product is edible, but very dense.

      1. Hi Petra, I’m sorry to hear the cake didn’t come out for you. You did not need to whip the egg whites. It’s hard to know what may have happened without being in the kitchen with you. I know it’s frustrating to not have it turn out, so I really wish you would’ve enjoyed it!

  25. Hi Erin, this is Erin too! I am confused about the part of the recipe where you take out 1 TBSP puree for the frosting and 1/3 cup of the strawberry puree for the cake??? I am probably just missing it but what happens with the rest of the puree? Or does the 1 cup of strawberries just make 1/3 cup puree? :) I’m making this now so I hope you respond soon. It sounds divine!

    1. Hi Erin! The 1 cup of strawberries should give you a little more than 1/3 cup puree. Then 1 tablespoon of that goes toward the frosting, leaving you 1/3 cup for the cake. I hope that helps, and I hope you enjoyed the cake!

      1. I, too, was confused about what to do with all of the leftover strawberry puree. There was a good amount left after using 2/3 cups for the cake and removing 2 Tbsps. for the frosting. (I doubled the recipe.) I felt that the cake batter was entirely too thick and dense, so I did pour a fair amount of the puree into it to thin it out more. I read, re-read and then re-read a third time to make sure I didn’t miss an instruction as to what to do with the leftover puree, but couldn’t find where I had missed a step. Actually, by pouring more of the puree into the batter, it gave it much more of strawberry flavor than if I hadn’t used it to thin out the batter. It’s in the oven right now and smells divine. Can’t wait to gave a piece later this evening.

        1. Hi Sharon, I’m so sorry that the instructions were confusing for this recipe, and I hope you were able to enjoy it!

  26. Hi Erin, I am thinking about making a three layer cake for my daughters first birthday. Two chocolate layers with a strawberry layer in the middle and came across this recipe! I was wondering, you said it needs to be refrigerated. I was planning on making it and decorating it the day before. Can it be left out overnight at room temp? Does it really need to be refrigerated? FYI: I will be using a different strawberry frosting recipe for the layers and decorating the outside with ombre buttercream rosettes. Thanks!

    1. Hi! The cake itself would probably be okay left out—it’s really the cream cheese frosting in the recipe that needs it. I hope the cake is fabulous!

  27. Looks so yummy how much frosting does that recipe make in planning on making a bigger cake so need to figure out if I should double the frosting recipe as well??

    1. Hi Samantha, if you check out the blog post above the recipe, you’ll see my notes for suggestions about increasing the frosting if you’re making different size cakes. I hope that helps!

  28. Happy Anniversary, Erin! I just pulled my 13×9 cake outta the oven. It’s flat. Idk what happened. The batter was getting thick as I was àlternating wet & dry so, I left the last apx 1/2 cup of flour mixture out. It looked fine at 25 mins except not quite done. I baked it another 8 mins n it smells incredible but was flat! I did everything ur recipe called for and told me to do, except I used self rising flour. But, it’s late and I’ll make the frosting tom. I just wanted to tell you so maybe you could figure out what I did wrong. I’m sad, but from the taste of the batter, my friends n I will eat every bit of it. I’ve got this recipe bookmarked n will continue to make it. It’ll come out right next time. Thank you for such a great recipe!5 stars

    1. Hi Vickie! There are a few areas where it could have gone wrong, but leaving out the last of the flour and using self-rising flour could have both made a big difference. Self-rising flour has leavening added, and if you didn’t adjust the baking powder it could have been overleavened. It’s hard to know exactly what the cause was without being in the kitchen with you, but I hope you still enjoy it!

  29. Have always made Paula Deen’s strawberry cake but decided to try one without all of the processed ingredients. This was by far the best strawberry cake that I have ever made!!5 stars

  30. I made mine in an eight inch pan. Baked for 30 minutes. Then split the cake to make a layer cake. Frosting in the middle with a single layer of strawberries. Husband loved it!5 stars

  31. Hi Erin, I cannot WAIT to try & bake this into cupcakes! Do you have any modifications for baking this at high altitude? I am always wary of baking things here in Denver!

    1. Marie, I am afraid I don’t have experience with high altitude baking (I’ve always lived in somewhere flat!). I’d suggest looking around online for suggested temp/time modifications and see what a more expert source says. I hope you LOVE the cupcakes. This recipe is one of our favorites!

  32. This recipe will be filed with a note “Make EVERY strawberry season!” Fresh picked berries flavored both the cake and the frosting making this dessert sheer heaven!!!
    For my first go round I doubled the cake recipe to make one single layer cake and 12 cupcakes. The icing recipe was tripled according to notes, but I found that there was too much frosting.  2 1/2 Xs would have satisfied my use.
    While the cupcakes were shared with neighbors’ children  I saved the single layer cake for my household.
    Since there are only two of us, I chose to slice the layer in half and make a half of a two layer cake.
    Scrumptious.5 stars

    1. Maria, thank you so much for taking the time to share this review! I’m so glad to hear it was a hit.

  33. Hi- I’m making this cake today for a dinner tomorrow.
    Should the cake and frosting be stored separately and assembled tomorrow before dinner?  Or make and frost it today? How should I store it overnight?
    Thank you in advance for  your guidance!



    1. Hi Corrie! You really could do either! The cake will be fine if you frost the whole thing today, cover it with plastic wrap, then refrigerate overnight. I hope you enjoy it!

  34. This was a huge hit – I let my husband pick what cake he wants me to make for his bday every year (mostly from your website) and this year he picked this one and the whole family loved it. Especially the strawberry frosting!
    Would adding the puree of fruit work for other fruits?5 stars

    1. SO happy you enjoyed it Viki and honored your husband picked it for his special day!! I’ve made it with raspberries before, and it was scrumptious!

    1. Hi Sundus! I’ve only tried this recipe with sugar, so I’m afraid I can’t recommend any alternatives. If you decide to play around with it, I’d love to hear how it goes!

  35. Wow amazing. Thank you. We have made it twice this month. I can’t say enough good stuff about this recipe.5 stars

    1. I’m so pleased to hear that the cake has been a hit, Scott! Thank you for sharing this kind review!

  36. I don’t like how the parchment paper in the pan gave my cake wobbly edges :( suggest greasing and flouring instead. 

    1. Hi Kate! I’m sorry you had trouble with the parchment paper. I haven’t heard of that happening before. Next time, you can certainly grease and flour instead.

  37. Unbelievably delicious  cake, and super easy to follow recipe. My daughter and I made this for Easter dinner and it was perfect. Thank you for posting .5 stars

  38. I am wanting to try your recipe for my daughters birthday On Sunday… she wants strawberry cake but her theme is Frozen so I wanted white icing… Do you have a suggestion of a recipe for an icing that would work good with this cake and not take away from the flavor…

    1. Hi Jessica! I haven’t tried any white icing recipes with this cake, but you could experiment with a regular cream cheese frosting. I do think a simple vanilla glaze made with powdered sugar, milk, and vanilla extract would be nice also!

  39. I made this cake for Easter and it was wonderful! I have a bunch of leftover strawberries and some bananas and was wondering if I could try this recipe with some bananas as well. Do you think I would need to make any changes to it?

    1. I’m so happy that you enjoyed the cake, Nika! I haven’t tried this recipe with bananas, so I’m afraid I can’t offer any specific advice. If you decide to experiment with it, I’d love to hear how it goes!

      1. Hi Vera! Since I didn’t test the recipe this way, it may negatively impact the texture.

  40. My cake turned out super dense and hard to chew. The flavor was meh. I am so disappointed because it was my son’s 16th birthday cake. I was embarrassed to serve it.

    1. Hi Rhonda, I’m so sorry to hear the cake didn’t come out for you. It’s hard to know what may have happened without being in the kitchen with you. I (and many other readers) have loved this recipe, so I really wish you would’ve enjoyed it too.

    1. Hi Christina! I’m sorry to hear the cake didn’t come out as you’d hoped. It’s hard to know what may have happened without being in the kitchen with you. I (and many other readers) have loved this recipe, so I really wish you would’ve enjoyed it too.

  41. How many people should this cake make for? I intend to make it for 10-15 people but I am scared to reduce the recipe as it usually messes up the result.

  42. I am going to make the cake tomorrow for my sister’s birthday. Can i use the regular cream cheese instead of the reduced fat? 


  43. Made this for my dads birthday and everyone loved it! Is there any way I can incorporate chocolate into this recipe? My mom wants me to bake her this cake for her birthday but also loves chocolate cake 5 stars

    1. Hi Vanessa! I’ve never tried adding chocolate to this cake, but you could experiment with it. A chocolate drizzle over the top might be nice. If you decide to try it, I’d love to hear how it goes!

  44. Made the cake for my son, wife and grand-children that I delivered at their home. They loved it.  Followed your recipe exactly but I did dip the strawberries in chocolate. I just hope that this recipe is in your cookbook. 5 stars

  45. Followed the recipe exactly. Cake was dense, bread-like and didn’t taste like strawberry :( the icing was delicious though.

    1. Hi DeAndra, I’m so sorry to hear that the cake didn’t turn out as you hoped. It’s hard to know what may have happened without being in the kitchen with you. I (and many other readers) have enjoyed this cake, so I really wish you would’ve too!

  46. This has become my family’s favorite dessert. Considering the fact that we aren’t really cake people, that says a lot. This cake has been requested for every family event this summer. I have made two minor changes to the recipe. I wanted the icing to have a stronger strawberry flavor so I simmered the puree until it thickened and then added that to the icing. Second, made extra fresh strawberry puree to serve poured over each slice. I just added a TBSP or 2 of sugar to the puree and allow each person to pour it on their slice. It added a tang and freshness to the cake.5 stars

  47. Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do5 stars

    1. Ronak, I am so so pleased to hear it! Thanks for taking time to share this lovely review and HAPPY BIRTHDAY!

  48. Your recipe says “1 cup of butter” and “1 stick” but 1 cup of butter = 2 standard sticks. Correct me if I’m wrong! Thank you

    1. Hi Jennifer! The recipe says 1/2 cup butter (so yes, 1 stick is correct!). Is it displaying a different number for you?

  49. This cake is magnificent! I made it for my daughter’s birthday and everyone raved. Thanks for making me look good in front of my family.5 stars

  50. I made the strawberry cake gluten free using Cup-4-Cup flour and it was amazing. The entire family loved it and the texture held up for the life of the cake (a couple of days in the fridge). The funniest comment was that the icing was sweet “even for a sugar lover like me” (the 6 yo)5 stars

  51. I’m very confused about the strawberries what was the point of measuring 1 cup if I was only gonna used 1/3 please tell what I’m doing wrong

    1. Hi Pilar! You’ll puree the 1 cup of strawberries to create a strawberry puree. 1/3 cup of that puree will be used in the cake, and 1 tablespoon will be used for the frosting. I hope this helps!

  52. I made this for my husband’s 62nd birthday yesterday. Wow! We both thought it was absolutely delicious! I will definitely be making this again soon! Another hit, Erin!! (My daughter got me your cookbook for my birthday in September. Love, love, love it!)5 stars

    1. Hi Jenny! You’ll add the strawberry mixture (which contains the milk and vanilla) in Step 5. I hope this helps!

    1. Hi Stephen! It’s so hard to say for certain without being in the kitchen with you. The rise of your cakes can depend on the temperature of your oven and the freshness of your baking powder. I hope you enjoyed it!

  53. I would love to make a MINI Strawberry Layer Cake using two 4 1/2″ sprinform pans. How would I divide the cake batter ingredients? (by half? by 4?

    1. Hi Rose! I’ve never tested the recipe this way, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment with it, I’d love to hear how it goes!

  54. Thanks for your recipe! If I reduce the blended strawberries with some lemon juice on the stove to be more concentrated and still use 1/3 cup for the batter, will that be ok? Will the flavor even even stronger?

    1. Hi Karen! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  55. This was delicious! Made the following modifications: 1/2cup coconut sugar, and 1/2 cup white sugar. For the flour, used 1/2 cup white whole wheat flour. Used 1/4 cup butter and 1/4 cup applesauce. It was delicious! Followed the icing recipe as written, but added an additional tablespoon of strawberry purée. Was an excellent dessert for Valentine’s Day.5 stars

  56. Grandmother’s Strawberry Cake was famous in our family. At the family reunions, if you wanted a piece you had better grab a slice with your food. If you waited until you ate your meal there was nothing but crumbs left! Momma makes it just as delicious. The only problem, my daughter, son and myself discovered in 2019 that we all have Celiac Disease. Do you have a gluten free version of this delicious looking cake?

    1. Hi Yolanda! While I haven’t tried it myself, another reader has reported success with using a 1:1 GF flour in this recipe. I hope this helps!

  57. Made this yesterday for my 20th anniversary. My eldest doesn’t like too sweet cakes, and this recipe is perfect! I doubled the recipe to make a 2-layer 8in cake. My sons love the flavor and the frosting. Thank you. I will surely make this again.5 stars

  58. I made this cake for my daughters 3rd birthday. A tea party! She wanted strawberry cake with pink frosting so this was perfect. Its delicious! I also made mini cupcakes with vegan substitutions (coconut milk, and egg replacer). They both came out amazing.5 stars

  59. This sounds like the perfect spring/summer celebration cake. Looks divine! Most of the cream cheese frostings have a lot of sugar- any ideas about options with less sugar? Planning to just omit frosting from applesauce cake but think the strawberry one needs something.
    Thanks fir your ideas! Keep up the great work and congrats on a wonderful cookbook!!5 stars

    1. THANK YOU for your kind words, Andi! I’ve only tested the recipe as written, but other readers have reported success with using a little less powdered sugar in the frosting. I hope this helps!

  60. No I haven’t it’s my daughter’s favorite cake and the from scratch caught my eye,my grandmother use to make a peanut butter 6 layer cake I never thought to ask her for the recipe and still kicking my own butt for that I couldn’t remember how she made the cake and was hoping this Strawberry cream cheese cake would spark a memory but it didn’t I’m dieing to try this cake I was going to surprise my daughter with it for her birthday but she was looking over my shoulder and said I’m not waiting until Dec. to try that how about this weekend lolI will txt you back and let you know but it just looks and sounds to good not to be good thank you

  61. The cake wasn’t strawberry at all except for the seeds in it. It was definitely dense and bread like! The frosting was amazing! I even tried to make some extra purée and put it between the Three layers (it didn’t work) I followed the directions to a T. I was left very disappointed in the cake for my daughters 21st birthday. The frosting is a keeper, but next time I’ll just make my regular white cake recipe with it.1 star

    1. Hi Victoria, I’m so sorry to hear the cake didn’t come out for you. It’s hard to know what may have gone wrong without being in the kitchen with you. I (and many other readers) have loved this recipe, so I really wish you would’ve enjoyed it too!

  62. This cake is the perfect amount of strawberry, cream, sugar, and sweetness! Follow the directions and you will be golden. I took the tips to make the cake 2 tiered (just double everything) and added fresh strawberries to the frosting layer between the two cakes. Highly recommend! Tastes like my very expensive wedding cake!5 stars

  63. This cake is AMAZING INCREDIBLE DELICIOUS ADDICTING AND SOOOOO SPECIAL!!!! Go make it now!!!! I literally couldn’t stop eating it. I’m not even a huge strawberry cake person but I had a hankering for it when I saw the recipe and now it’s my new favorite cake. I made it GF using Bob’s Red Mill 1-to-1 flour and it turned out great. Possibly slightly more dense than with normal flour but that’s typical of GF. Was still soft and fluffy with a great crumb! If you’re on the fence go make this cake NOW. And try to stop yourself eating the whole thing in one sitting ???5 stars

  64. Wow!
    Such an easy to put together cake, trust me put down the boxes cake mix and just make this! So worth it. The fresh strawberries added into the icing is absolutely perfection. I just wanted to eat it by the spoonful, but I controlled myself. Haha will make again I’m sure.5 stars

    1. I’m so happy that you’ve enjoyed the cake, Melissa! Thank you for sharing this kind review!

  65. Cake came out as described, it was very dense (which is not my favorite), however, I served it with coffee to offset the thickness. Strawberry flavor more pronounced in the icing and not the cake. But it was winner. I will make again for a baby shower or wedding shower.4 stars

  66. I have made this cake twice in the last month for family birthdays. It’s absolutely delicious! I look forward to trying more of your recipes.5 stars

    1. Hi Claire! Typically cream cheese frosting can be made up to three days in advance. You may also have to rewhip it to fluff it back up. Hope this helps.

    1. Hi Juan! If you own a stand up mixer I suggest using the paddle. But a lot of people do not, so you can definitely use a hand mixer as well. Hope this helps!