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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.
The cake came out beautiful and was delicious. I wonder if anyone has tried with a different fruit. I love peaches and the are coming in season. Would like to try this recipe with peaches.
I have actually made this with peaches! It’s so yummy and you can get the recipe here: https://www.yellowblissroad.com/vanilla-peach-layer-cake/
Hi, just one question. What size round cake pans did you use for the “Fresh Strawberry Cake”? Thanks much, Annette
I used 9-inch cake pans.
That looks really good .and i love 2 bake alot n find more New things 2 bake tku .n send me more good ones ????
I was wondering if you can substitute blueberries?
I haven’t used blueberries for this recipe. They are pretty watery, so I’d be concerned that they wouldn’t work with the frosting.
Does this cake need refrigeration to keep it good?
Yes due to the whipped cream in the frosting this cake should be refrigerated.
Looks yummy!! Can’t wait to try it!_
what size cake pans 8″ 9″ or 10″
I used 9-inch cake pans.
Been looking for a good strawberry cake recipe , thanks !!!!!!
Can’t wait to make this cake.
What are the measurements for a 2 layer one?
This recipe makes a 3 layer cake. If you want to make a 2 layre you’dd need to adjust the entire recipe.
I need calories pop er slice as nd fats and sugars
MyFitnessPal.com is a great resource for this.
I made this for my mom for Mother’s Day. It was delicious! We all loved it. I was conservative putting the topping in between the layers because I was afraid that I would not have enough for the outside . Next time I’ll put more in between the layers.
Never skimp on the frosting! That’s my rule! 😉
Love! Love! Love! This is a great recipe and easy to make! Super delicious and beautiful!! Thank you for the recipe!
Thank you Tara! you are so welcome.
This was a hit yesterday for some of the May Birthdays in our family. My wife praised it as her favorite cake I have every made!!! I was skeptical about the Orange extracted and no butter or powdered sugar in an icing made with cream cheese. I said to myself I am going to make it exactly as it is written, thinking the icing probably would not stay put wrong it was prefect with great taste. Perfect Perfect Perfect I loved it and learned a new trick.
That is so awesome Joey! Thank you for sharing your positive experience!
Looks delish.I will make this for sure,Ty for sharing.
LOOKS ABSOLUTELY DELISH WILL TRY TO MAKE THIS WEEKEND.
Looks good I planning on making it next week. Thanks!
Love this cake! Only I used a lemon supreme cake mix and used cool whip instead of the homemade whipping cream. I also blotted the finely chopped strawberries to get the moisture out . It came out soooo good. Thank you!
Awesome! Thank you Pamela!
Hello! I made this as a cake and it was yummy! I was wondering if you think I could make this into cupcakes?!
As long as you kept them refrigerated, sure!
I have made this cake several times and it is always a hit, however for me the cake is too dense. I think I am going to try a different cake recipe, one that is moist. The icing is to die for.
Thank you Doug for sharing your honest positive feedback>