the inside of a strawberry layer cake

Fresh Strawberry Cake

  • Author: Jenna Barnard
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8" Cake 1x


This strawberry cake gets all of its flavor from fresh strawberries! The cake itself is soft and moist with a luscious strawberry cream cheese frosting.



Strawberry Cake

  • 2 cups (260g) all purpose flour *see notes
  • 2/3 cup (85g) cake flour *see notes
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (55g) unsalted butter, room temp
  • 1/2 cup (100g) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temp
  • 1 cup (225g) lightly blended strawberries *see notes
  • 2 tsp vanilla extract
  • 1/2 cup (115g) sour cream (can sub unflavored Greek yogurt or regular yogurt)

Strawberry Cream Cheese Frosting

  • 8oz full fat cream cheese, room temp
  • 1/2 cup unsalted butter, room temp
  • 6 cups (720g) powdered sugar
  • 1/2 cup (40g) ground freeze dried strawberries
  • 1/4 cup (90g) strawberry jam


Strawberry Cake

  1. Preheat the oven to 350F and grease two 8″ round cake pans. Cut a round of parchment paper to fit on the bottom of each pan. If you have cake strips, use them as well.
  2. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
  3. Using a stand mixer with the whisk attachment, or a hand mixer, whip together the butter and oil until it resembles cottage cheese. With the mixer running, slowly pour in the sugar and whip until it turns pale and fluffy (about 2-3 minutes).
  4. Scrape down the bowl and mix in one egg at a time, followed by the vanilla. 
  5. Scrape down the bowl and mix again to ensure the eggs are fully incorporated.
  6. Mix in the strawberry puree until well combined.
  7. Alternate mixing in the dry ingredients and sour cream. Starting and ending with the dry ingredients. 
  8. Once smooth, scrape down the bowl to ensure everything at the bottom is fully mixed in.
  9. Pour the batter into the cake pans and bake for 28-32 minutes or until a toothpick in the center comes out clean. 
  10. Allow the cakes to cool in the pan for 20 minutes. Turn out onto a cooling rack and continue to cool for about 45 minutes. Once they are completely cooled, make the frosting.

Strawberry Cream Cheese Frosting

  1. Using a hand or stand mixer with the whisk attachment, cream together the room temperature cream cheese and butter until smooth. 
  2. Mix in 1 cup of powdered sugar at a time, followed by the freeze dried strawberry powder and strawberry jam. If the buttercream is too thick, add about 1-2 tablespoons of milk. 
  3. Level off the cakes if needed and frost the cake accordingly (see assembly instructions in post if needed). Enjoy!


FLOUR – Make sure to spoon the flour into the measuring cup and level it off with a flat edge. Don’t shake it down into the cup or pack it in, and definitely don’t scoop straight from the bag or container. This will lead to too much flour in the batter, leaving you with a dry cake.

BLENDED STRAWBERRIES – Clean, cut, and halve the strawberries and place into a food processor. Pulse about 3 times. It should be the consistency of salsa – half blended and half with some strawberry chunks. See picture in post for reference.

GLUTEN FREE – Although I have not tested it, replace all flours with a good gluten free baking flour with xanthan gum. 

Keywords: strawberry cake, strawberry layer cake, fresh strawberry cake

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