Fluffy Strawberry Cake Recipe: Easy Homemade Strawberry Frosting

Picture this: the sweet scent of ripe strawberries swirling around your kitchen, the gentle hum of the mixer, and that first peek into the oven as a perfectly pink, fluffy strawberry cake rises before your eyes. It’s the kind of moment that just stops you–you know, where you pause, let the aroma sink in, and think, “Oh, this is going to be special.” The first time I made this fluffy strawberry cake, I was actually trying to impress my grandma (she’s got legendary baking chops). I still remember her face—eyebrows raised, fork poised, then that happy little sigh after her first bite. It was pure strawberry bliss, the kind of cake that makes everyone forget their manners and reach for seconds before the plate’s even cool.

Honestly, I stumbled into this recipe on a rainy Saturday, desperate for a little sunshine in the form of dessert. My refrigerator was overflowing with fresh strawberries from a local farm stand, and I just had to do something with them. Growing up, strawberry cake was the centerpiece of family birthdays, but I never quite liked the boxed mixes—too sweet, too artificial. This homemade strawberry frosting and ultra-fluffy cake is what I wish I’d discovered years ago. (Let’s face it, boxed mixes can’t hold a candle to this cake’s real berry flavor.)

My kids kept sneaking away with spoonfuls of frosting, and my husband tried to convince me it was “for quality control.” Even my picky neighbor, who swears she only eats chocolate desserts, asked for the recipe. That’s when I knew this cake was a keeper. It’s dangerously easy to whip up, but delivers pure, nostalgic comfort. Perfect for birthdays, spring brunches, or when you just want to brighten your Pinterest board with something delightfully pink and homemade. I’ve tested this recipe more times than I can count (all in the name of research, of course), and it’s now a staple for family gatherings and gifting to friends who need a pick-me-up. If you’re looking for a cake that feels like a warm hug and tastes like summer, you’re going to want to bookmark this one.

Why You’ll Love This Fluffy Strawberry Cake Recipe

There are a ton of strawberry cake recipes out there, but trust me, this one is different. After years of experimenting (and a few epic fails with sunken middles and soggy crumbs), I cracked the code for a cake that’s light, moist, and bursting with true strawberry flavor. Here’s why this fluffy strawberry cake with homemade strawberry frosting will win you over:

• Quick & Easy: The batter comes together in about 20 minutes, so you’re not stuck in the kitchen all day. Perfect for last-minute celebrations or spontaneous baking moods.
• Simple Ingredients: You probably have most of what you need right now—no weird gelatin mixes or flavor packets. Just real strawberries, pantry basics, and classic baking staples.
• Perfect for Any Occasion: This cake shines at spring parties, Easter brunches, baby showers, or even as a just-because dessert. It’s pretty enough for Pinterest, but easy enough for a Tuesday night.
• Crowd-Pleaser: I’ve never seen leftovers last more than a day. Kids, grown-ups, even self-proclaimed “non-cake people” ask for seconds.
• Unbelievably Delicious: The combination of fluffy crumb and tangy, creamy strawberry frosting is pure comfort food. It’s the kind of dessert that has folks closing their eyes with the first bite.

What really sets this cake apart is how the strawberries are used. Instead of just mixing in chopped fruit, I blend fresh strawberries into a juicy puree, then fold it into the batter. This way, every crumb is infused with berry flavor—and the pink hue is 100% natural. The frosting is a simple, creamy buttercream with real strawberry puree for color and zing (no fake stuff here). If you’ve ever struggled with dry cakes or runny frostings, this recipe has all the right tricks for consistent, bakery-worthy results.

For me, this fluffy strawberry cake isn’t just about taste—it’s about those little moments: licking the spatula, sneaking a spoonful of frosting, or sharing a laugh with family over the last slice. Baking should make you happy, and this cake delivers every time. Whether you’re impressing guests or just treating yourself, it’s guaranteed to make the day a little sweeter.

What Ingredients You Will Need

This fluffy strawberry cake recipe uses a handful of straightforward ingredients to create a tender crumb and a dreamy, strawberry-packed frosting. Most are pantry or fridge basics, so you won’t have to hunt all over town for anything fancy. Here’s what you’ll need:

For the Strawberry Cake:

• Fresh strawberries (1 pound/450g, hulled, plus extra for garnish) – Sweet, in-season berries add the best flavor and natural color.
• All-purpose flour (2 1/2 cups/310g) – Gives structure and fluffiness. I usually use King Arthur or Gold Medal flour.
• Baking powder (2 1/2 teaspoons/10g) – Lifts the cake for that airy crumb you want.
• Baking soda (1/2 teaspoon/2g) – Helps with rise and balances acidity from the strawberries.
• Salt (1/2 teaspoon/2g) – Don’t skip it! Salt brings out the sweetness and depth of flavor.
• Unsalted butter (3/4 cup/170g, softened) – For richness and a melt-in-your-mouth texture.
• Granulated sugar (1 1/2 cups/300g) – Sweetens and tenderizes the cake.
• Large eggs (3, room temperature) – Bind the batter and add moisture.
• Pure vanilla extract (2 teaspoons/10ml) – Rounds out the berry flavor. Nielsen-Massey is my go-to.
• Buttermilk (3/4 cup/180ml, room temperature) – Adds moisture and a slight tang. If you don’t have buttermilk, use 3/4 cup milk + 2 teaspoons lemon juice, let sit for 5 minutes.

For the Strawberry Frosting:

• Fresh strawberries (1/2 pound/225g, hulled) – You’ll cook these down to intensify the flavor.
• Unsalted butter (1 cup/227g, softened) – For a creamy, fluffy base.
• Powdered sugar (4 cups/480g, sifted) – Sweetens and thickens the frosting.
• Pure vanilla extract (1 teaspoon/5ml) – Adds depth.
• Pinch of salt – Balances the sweetness (trust me, it’s key!).

Ingredient Tips & Swaps:

• For a gluten-free cake, substitute a 1:1 gluten-free flour blend (like Bob’s Red Mill).
• Dairy-free? Use vegan butter and plant-based milk with lemon juice for the buttermilk.
• Frozen strawberries work in a pinch—just thaw and drain well before pureeing.
• If you don’t have buttermilk or lemon juice, plain yogurt thinned with a little milk works too.

It’s amazing how these common ingredients create such a special cake. Don’t be afraid to swap in what you have—this recipe is pretty forgiving, and I’ve had good results with all sorts of variations.

Equipment Needed

You don’t need a bakery’s worth of gadgets for this fluffy strawberry cake, but a few trusty tools make all the difference. Here’s what I use every time:

• 9-inch (23cm) round cake pans (2) – Nonstick or well-greased metal pans work best for even baking. I love my Wilton pans, but any sturdy set will do.
• Stand mixer or handheld electric mixer – For creaming the butter and sugar until light and fluffy. If you’ve only got a whisk and elbow grease, it’ll still work (just takes longer!).
• Mixing bowls – One large, one medium, and one small for dry, wet, and frosting components.
• Blender or food processor – Essential for blitzing the strawberries into a smooth puree.
• Fine mesh strainer – To strain seeds from the strawberry puree for a silky texture in the frosting.
• Rubber spatula – For scraping every last bit of batter and frosting from the bowl. (I’ve got a favorite spatula that’s survived ten years of cake duty!)
• Measuring cups and spoons – Accuracy matters, especially with baking.
• Wire cooling rack – Helps cool the cakes evenly, so they don’t get soggy bottoms.
• Offset spatula or butter knife – For spreading the strawberry frosting in swoops and swirls.

No stand mixer? No problem—use a sturdy whisk and a lot of muscle. I’ve made this cake with basic tools in college apartment kitchens, and it still turned out fluffy. For easy cleanup, I line my cake pans with parchment rounds (homemade, just trace and cut). If you’re on a budget, thrift store pans and hand mixers work just fine, too! Just wash everything promptly—strawberry puree can stain if left sitting.

How to Make Fluffy Fresh Strawberry Cake with Strawberry Frosting

1. Prep the Strawberries (20 minutes):
   • Rinse and hull 1 1/2 pounds (675g) fresh strawberries. Set aside half a pound (225g) for the frosting.
   • Place 1 pound (450g) strawberries in a blender or food processor. Blend until completely smooth.
   • Pour the puree into a small saucepan. Cook over medium heat, stirring occasionally, for 15-20 minutes until reduced by half (about 2/3 cup or 160ml). Let cool completely before using.
   • Tip: This step intensifies the strawberry flavor and prevents a soggy cake. The puree should be thick and jammy, not watery.
2. Prepare Cake Pans & Oven (5 minutes):
   • Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
   • Lightly flour the sides for easy release.
3. Mix Dry Ingredients (2 minutes):
   • In a medium bowl, whisk together 2 1/2 cups (310g) all-purpose flour, 2 1/2 teaspoons (10g) baking powder, 1/2 teaspoon (2g) baking soda, and 1/2 teaspoon (2g) salt.
4. Cream Butter & Sugar (4 minutes):
   • In a large mixing bowl, beat 3/4 cup (170g) softened butter and 1 1/2 cups (300g) sugar on medium speed until light and fluffy, about 3-4 minutes.
   • Tip: The mixture should look pale and almost doubled in volume. Scrape down the sides of the bowl for even mixing.
5. Add Eggs & Vanilla (2 minutes):
   • Beat in 3 large eggs, one at a time, mixing well after each addition.
   • Add 2 teaspoons (10ml) vanilla extract. Mix until smooth.
   • If the batter looks a bit curdled, don’t worry—it’ll come together once you add the flour.
6. Combine Wet Ingredients (1 minute):
   • In a small bowl, stir together 3/4 cup (180ml) buttermilk and the cooled, reduced strawberry puree (about 2/3 cup/160ml).
7. Finish the Batter (3 minutes):
   • On low speed, add the dry ingredients to the butter mixture in three parts, alternating with the strawberry-buttermilk mixture (start and end with dry ingredients).
   • Mix just until combined—overmixing will make the cake dense.
   • The batter should be thick, pale pink, and smell like strawberries and butter.
8. Bake the Cakes (30-35 minutes):
   • Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
   • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when gently pressed.
   • Rotate the pans halfway through baking for even color.
   • Tip: If the cakes are browning too quickly, tent lightly with foil.
9. Cool Completely (1 hour):
   • Let the cakes rest in the pans for 10 minutes, then carefully turn out onto a wire rack.
   • Peel off parchment and cool completely before frosting. Warm cakes will melt the frosting—learned that one the hard way!
10. Make the Strawberry Frosting (15 minutes):
    • Puree the remaining 1/2 pound (225g) strawberries, then strain through a fine mesh sieve to remove seeds (you should have about 1/3 cup/80ml of smooth puree).
    • In a large bowl, beat 1 cup (227g) softened butter on high speed until creamy, about 2 minutes.
    • Gradually add 4 cups (480g) powdered sugar, mixing on low after each addition.
    • Add the strawberry puree, 1 teaspoon (5ml) vanilla, and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy.
    • If the frosting is too thin, add more powdered sugar; if too thick, add a teaspoon of milk or more puree.
11. Assemble & Frost (10 minutes):
    • Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
    • Set the second cake layer on top and frost the top and sides as desired.
    • Decorate with fresh strawberry slices, sprinkles, or leave it rustically swirled. (My kids love adding whole berries on top!)

That’s it! Stand back and admire your gorgeous, pink, fluffy strawberry cake. The hardest part is waiting for it to cool before slicing in.

Cooking Tips & Techniques for Fluffy Strawberry Cake

Let’s be real—cake baking can throw a few curveballs. Over the years, I’ve learned these little tricks for consistently fluffy, moist strawberry cake and dreamy, stable strawberry frosting:

• Room Temperature Ingredients: Let your eggs, butter, and buttermilk come to room temp before starting. This helps everything blend smoothly for a tender crumb. I’ve tried it with cold ingredients, and, well, the cake just doesn’t rise as nicely.
• Don’t Overmix: Once you add the flour, mix just until everything is combined. Overmixing leads to a dense, tough cake (learned that one in my “tough cake” phase).
• Reducing the Strawberry Puree: Don’t rush this step! If the puree is too watery, your cake will be soggy and bland. It should be thick, almost like jam.
• Check for Doneness: Ovens can be quirky. Start checking your cake at 28 minutes. A toothpick should come out clean with a few crumbs.
• Cool Before Frosting: Patience is key. Frosting a warm cake leads to a melty mess (I’ve made that mistake enough times—don’t be like me!).
• Stable Frosting: If your strawberry frosting seems too soft, chill it in the fridge for 15-20 minutes, then re-whip. Powdered sugar helps thicken, but too much can make it overly sweet—add in small amounts.
• Layer Assembly: If your cake domes a bit, level the tops with a serrated knife for a prettier finish. Save the scraps for snacking!
• Efficient Prep: While the strawberry puree reduces, measure your dry and wet ingredients, and prep your pans. Multitasking keeps things moving!
• Flavor Boost: For an extra punch, add a tiny squeeze of lemon juice to the frosting. It brightens up the berry flavor.

Honestly, cakes don’t have to be intimidating. If you mess up, just frost it with confidence—homemade always tastes better. Trust your senses: if it smells amazing and looks golden, you’re probably on the right track!

Variations & Adaptations

The beauty of this fluffy strawberry cake is how customizable it is. Here are some of my favorite tweaks and swaps to suit different occasions, dietary needs, or just to keep things interesting:

• Gluten-Free Strawberry Cake: Use a 1:1 gluten-free all-purpose flour blend. I’ve tried Bob’s Red Mill and Cup4Cup, and both yielded fluffy, moist cakes. Just be gentle when mixing to avoid dense layers.
• Dairy-Free or Vegan: For a dairy-free version, swap butter with vegan baking sticks (like Earth Balance) and replace buttermilk with almond or oat milk plus a splash of lemon juice. For eggs, I’ve used flax eggs (1 tbsp ground flax + 3 tbsp water per egg) with good results, though the crumb is a tiny bit denser.
• Citrus Twist: Add 1 tablespoon of lemon or orange zest to the batter for a summery, zippy flavor. Lemon pairs especially well with strawberries and adds a fresh note.
• Strawberry Sheet Cake: Bake the batter in a 9×13-inch (23x33cm) pan for 35-40 minutes. It’s easier for parties and potlucks—just frost, slice, and serve.
• Chocolate Strawberry Cake: Fold in 1/2 cup (90g) mini chocolate chips or drizzle the finished cake with melted dark chocolate for an extra treat. My kids call this the “ice cream sundae” version.
• Berry Mix: Use a mix of raspberries and strawberries for a more complex berry flavor. In the summer, I toss in a handful of blueberries for a patriotic look!
• Nut-Free: This cake is naturally nut-free as written, but always double-check your ingredients if allergies are a concern.

Personally, I love adding lemon zest to both the cake and frosting for a bright, tangy finish. Don’t be afraid to play—every batch is a new adventure. Share your favorite twist in the comments below!

Serving & Storage Suggestions

This fluffy strawberry cake is best enjoyed at cool room temperature—soft enough for the frosting to melt on your tongue, but firm enough to slice cleanly. I usually serve it on a pretty cake stand with extra strawberries scattered around for that Pinterest-perfect look.

• Serving: Slice with a sharp, thin-bladed knife for neat layers. Each bite is bursting with strawberry flavor and creamy frosting—honestly, it’s hard to stop at one slice!
• Pairings: This cake pairs beautifully with a cup of Earl Grey tea, lemonade, or even a glass of bubbly for special occasions. For a fun brunch, serve with whipped cream and more fresh berries on the side.
• Storing: Store leftovers in an airtight container at room temperature for up to 1 day, or in the fridge for up to 4 days (the frosting keeps everything moist). Bring to room temp before serving for the best texture.
• Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge, then frost as usual. You can also freeze leftover slices, but the frosting texture may change slightly.
• Make Ahead: Both the reduced strawberry puree and frosting can be made a day ahead and chilled. Just re-whip the frosting before spreading.
• Flavor Tip: The strawberry flavor deepens after a day—so if you can resist, save a slice for tomorrow. It’s even better!

Nutritional Information & Benefits

Here’s an overview of what you’ll find in each slice (about 1/12 of the cake):

• Calories: Roughly 350-400 per slice
• Fat: 16g (mostly from butter—hello, creamy crumb!)
• Carbs: 55g (from flour, sugar, strawberries)
• Protein: 4g
• Fiber: 2g (thanks to real strawberries!)

The real benefit here is the inclusion of fresh strawberries, which are packed with vitamin C, antioxidants, and fiber. Using real fruit (and not artificial flavorings) means you get some nutritional perks with your treat. You can make this cake gluten-free or dairy-free as needed—just follow the swaps above. The recipe contains eggs, wheat, and dairy in the base version, so keep that in mind for allergies.

From a wellness angle, I love that this cake lets you indulge in dessert without artificial colors or flavors. It’s a sweet treat that celebrates real food and real flavor!

Conclusion

So, why bake this fluffy strawberry cake with strawberry frosting? Because it brings genuine joy with every bite. It’s as pretty as a picture, full of real strawberry flavor, and easy enough for even a beginner baker to master. There’s something magical about slicing into a cake you made from scratch—and sharing it with people you love.

Don’t be afraid to put your own spin on this recipe. Whether you add a citrus twist, swap berries, or use a favorite frosting style, make it yours. I keep coming back to this cake for birthdays, rainy days, and just-because moments. It’s the kind of recipe that becomes a family tradition (and gets requested again and again).

If you try this cake, I’d love to hear about it! Drop a comment below with your tweaks, share a photo on Pinterest, or pass the recipe along to a friend

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