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Fresh Strawberry Cake has layer of rich vanilla cake with strawberries and cream frosting in between. Perfect for birthdays and parties or just a fancy summer dessert treat.
Strawberries are the epitome of spring and summer desserts. Just take a look at our Berry Parfait with Lemon Whipped Cream and Strawberry Pretzel Salad. Both are loaded with berries just like this cake.
Fancy Strawberry Cake
This Fresh Strawberry Cake recipe starts with a rich, moist vanilla cake that is divided into three layers, and slathered with the most light and fluffy whipped cream and cream cheese frosting, and it’s overflowing with fresh strawberries.
It’s a light yet filling treat that’s perfect for summer. It’s the best Strawberry Cake you’ve ever had!
How to Make Fresh Strawberry Cake
See the recipe card below for full, detailed instructions
The vanilla cake is dense, almost like a pound cake but fluffier, which is of course perfect for this Strawberry Shortcake type dessert. In the original recipe I found, there were instructions for making a two layer cake, but if this homemade strawberry cake was going to be fancy enough to satisfy my boy, it had to have three layers. I increased the recipe and made a couple of adjustments, which I’ll share in the recipe below.
- Prep. Always, always preheat your oven for even cooking. Start by preheating your oven to 325 degrees F. Grease and flour 3, 9-inch round baking pans.
- Mix. Combine all of the ingredients as described in the recipe, dry ingredients in one bowl and wet in another. I use a stand mixer with the paddle attachment. Make sure to carefully follow the measurements.
- Pour. Divide the batter into the three pans. Having a kitchen scale would come in handy here, but you can also just eyeball it. Tap the pans on the counter a few times to release air bubbles. This will result in a flatter top for your cake layers.
- Bake. Slide the pans into the oven and bake for about 35 minutes. The tops should be golden and should spring back when lightly touched. A toothpick inserted into the center of the cake should come out clean with a few moist crumbs. Cool the cake layers in the pans for 10-15 minutes, then transfer to a wire rack to cool completely before frosting.
How to Frost a Fresh Strawberry Cake
The fresh strawberry frosting was positively glorious! With fresh, homemade whipped cream, a little sugar (I use granulated but you can also use powdered sugar) and tons of fresh strawberries, it’s light and fresh and creamy, and the perfect way to balance out the heaviness of the cake. Whipping in some cream cheese helps to stabilize the frosting and keep it from melting too quickly.
Topped with fresh strawberry slices, this Fresh Strawberry Cake is the perfect springtime dessert. It’s got fresh strawberries for real strawberry flavor and a creamy smooth texture.
- Using a stand mixer with the whisk attachment, beat whipped cream until stiff peaks form. This will take several misnutes at high speed, but is crucial to stabilizing the frosting. *TIP – chill the metal bowl and whisk in the freezer for 20 minutes to help keep the whipped cream cold. Set the whipped cream in the refrigerator while you whip the cream cheese.
- Beat the cream cheese with sugar and vanilla for several minutes. It should be super creamy and fluffy.
- Add chopped strawberries to the cream cheese, then fold in the chilled whipped cream.
- Make sure your cake is completely cooled before adding the frosting.
FAQs
Yes, you can, keeping in mine that the recipe is for a 3 layer cake so it will make a lot of cupcakes. You can use the slider in the recipe card to change the serving from 12 to 8 to easily cut the recipe by a third if you like. As is, it will make around 36 cupcakes.
As with the cupcakes, you’d have batter left over using the recipe as is. If you use the slider to go from 12 to 8 servings, this will reduce the recipe and make it doable for a baking dish instead of 3 layers.
I recommend using cake flour for this fresh strawberry cake. It will give a lighter, fluffier texture.
No, frozen berries have a lot of liquid and won’t hold up well in the frosting. I recommend using fresh.
You can make just the vanilla cake up to 2 days in advance. Cool, wrap in plastic wrap and refrigerate until ready to frost. I suggest preparing the frosting no more than a couple of hours in advance. If you must make the frosting in advance, you can do so but don’t add the strawberries until just before icing the cake.
This Strawberry Cake should be stored in the refrigerator until ready to serve. The whipped cream strawberry frosting will melt if left out for too long. Keep it in the fridge until you’re ready to serve, then right back in the fridge after slicing and serving. You can lightly cover it with plastic wrap to keep it moist.
Before you add your chopped berries to the frosting or to garnish the cake, wash them in a water and vinegar solution and dry them really well.
Also, I recommend making the frosting no more than 1-2 hours in advance of serving or the berries will begin to weep and melt the icing. Keep in the refrigerator until you’re ready to serve, and don’t garnish until just before serving.
If you are short on time and just want the frosting, you can use a cake mix instead. Keep in mind that mixes tend to be softer and may not hold up as well against the frosting.
Pro Tips
- For best results, keep refrigerated until ready to serve, then place back in the fridge immediately after slicing.
- To give your cake a pink hue to match the frosting, add a few drops of red food coloring.
- To frost the cake, use an offset spatula to smooth it around out.
- Make sure to very gently fold in the whipped cream, or use Cool Whip instead. If your frosting is runny, it’s most often because the whipped cream was not stiff enough to begin with, or was overstirred. You can try to save it by adding some Cool Whip
More Delicious Cake Recipes
- Chocolate Cupcakes with Toasted Coconut Whipped Cream
- Lemon Angel Food Cupcakes
- Coconut Cupcakes with Raspberry Filling
- Strawberry Lemonade Ice Box Cake
- Mississippi Mud Cake
- Chocolate Pudding Cake
Fresh Strawberry Cake
Ingredients
Cake
- 4 1/2 cups cake flour
- 3 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons butter room temperature
- 2 cups granulated sugar
- 4 eggs + 1 egg white
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon orange extract optional
- 3/4 cup + 6 tablespoons milk
Strawberry Frosting
- 3 cups heavy cream
- 8 ounces cream cheese, softened brick style, full fat
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)
Instructions
Cake
- Preheat oven to 325 degrees. Prepare 3, 9-inch round cake pans by spraying liberally with non-stick cooking spray.
- Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
- In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
- Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
- Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
- Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
- Divide the batter into 3 prepared, round baking pans.
- Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.
Frosting
- In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge). *NOTE – use a chilled bowl and paddle to help keep the cream cool.
- Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
- Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.
Assembly
- Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2″ or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.
Notes
- This cake should be refrigerated until ready to serve. The frosting should be prepared no more than 2 hours in advance. and then refrigerated.
- Make sure to very gently fold in the whipped cream, or use Cool Whip instead. If your frosting is runny, it’s most often because the whipped cream was not stiff enough to begin with, or was overstirred. You can try to save it by adding some Cool Whip.
- You can make this recipe into cupcakes. It will make 36-40 as is. If you only need 24 cupcakes, slide the servings slider to 8 servings and use those measurements. Bake time will vary, but should take approx. 20 minutes.
- For a 9×13-inch baking dish, slide the servings slider to 8 servings and use those measurements. Bake for approx. 40 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This post was originally published in 2016 and has been updated in 2021 to include tips, notes and answers to frequently asked questions.
Another creations, love Strawberries perhaps not bad put slice strawberries in between the layers. I sure do try it.
As I was baking this strawberry cake today,I noticed it calls for milk but never tells when to put it in.I was just curious if anyone else noticed it.
It’s in step 5. 🙂
can you use AP flour instead of cake flour
No, cake flour has different properties.
Where can i find cake flour and does it cost the same as all purpose flour
I hare strawberry but this looks bomb
I ment by hate
Could I make it in a 13×9 pan instead?
I 13×9 would typically be the same as a 2-layer cake, so no I don’t think that would work.
How could one use this for gluten free, without using cake flour? Or, to make own cake flour with G/Fflour?
This is so good
Do the round cake pans need to be lined in the bottom? If so, what do you use? First time bake!
That’s a personal preference. Grease them or line them in whatever way works best for you.
Can you tell me if you used 2% milk or whole milk?
I almost always use nonfat milk because that’s what we drink. Any milk will work though.
When do you put the milk the battle
It’s in step 5. 🙂
2%
This cake is amazing!!!
Would this recipe be enough for a 2 layer 10 inch cake?
I found this recipe online and my mother in law made it for my husbands retirement party. My husband and I both loved everything about it but the rest of the folks found the cake to be too dense. My husband and I fell like the density of the cake is what makes it more like a shortcake and is appropriate for this recipe. I’m making this for the hubby’s bday this week and am sure it will not go to waste. Thanks for sharing.
Made the cake and followed the instructions word by word and cake came out extremely dense. Next time I’ll use. Less flour and a buttercream frosting because; Cake was so dense that it crushed soft fluffy whip cream frosting.
Hmm, it IS a dense cake as I talked about in the post. But it’s possible it was stirred too much causing it to become more dense than normal.
The recipe calls for milk but no where in the recipe or video do I see you adding the milk. Getting ready to make this now. Please help.
You can see where to add the milk in step 5. It was unfortunately left out of the video footage, but was still added to the recipe.
Tried to print it but it won’t print the recipe .Could you send it to my E-mail
Considering the ingredients, it’s a shame that the cake came out so dense and dry. The frosting was good though.
Hey there, I am baking this cake two days in advance of a birthday. Do you recommend leaving the cake in the fridge, or freezing it and letting it thaw a couple hours before it is eaten? Thank you!
Definitely leave it in the fridge. I would suggest making the frosting and storing it separately, then frosting the day of serving.
I made this for my MIL”s birthday on Friday. Everyone said, it was the best cake they had ever had. I am not a cake person. My goodness they weren’t lying it is so yummy! I even substituted all vegan substitutes for the dairy parts. It was amazing. My son who is allergic to all dairy was able to enjoy it too.
So glad you all enjoyed it!
beautiful cake 🙂 if possible could you convert these into grams for me ? 🙂
You can easily find that information with a Google search. 🙂
I have a question. Is there a special way to stack the layers of the cake so it is even?
You can cut across the top of the cake layers if they are domed to make them flatter. Is that what you mean?
I was actually curious about placing the middle layer with top facing down and top layer with top facing up?
I’ve seen it done, I’m sure it would be fine.
Your fresh strawberry cake looks amazing and I plan on making it this weekend! Do you use 2% milk in the batter? I also wanted to verify the amount — 3/4 c. plus 6 Tablespoons, as the recipe reads? I’d watched your video and it doesn’t show the addition of milk.
Thank you so much!!
Yes it is, I think that step was cut out of the video for time. You always want to read the full recipe, especially when baking. Good luck!