We have a new favorite homemade Strawberry Cake recipe to share! We have fallen in love with this moist and flavorful scratch Strawberry Cake recipe. If you’ve been searching for “the one”, this is it! The search is over ;0)
These strawberry cake layers are bursting with wonderful strawberry flavor, and pair amazingly well with our Pipeable Cream Cheese Frosting recipe! Oh SO good.
Since making this strawberry cake recipe, we’ve posted another frosting recipe that would also be an amazing choice for this cake. If you love all things strawberry, then you may want to slather your strawberry cake in luscious strawberry frosting.
This buttercream recipe is simple and delicious. You can find it here!: Strawberry Buttercream Frosting Recipe. And if you REALLY want to dress things up, consider our Chocolate Covered Strawberry Cake recipe! We use this same delicious scratch strawberry cake, frosted in Strawberry Buttercream and drizzled with a decadent ganache drip.
Another huge plus with this homemade Strawberry Cake recipe is that it calls for frozen strawberries. That means you don’t have to wait for strawberry season to roll around in order to enjoy a delicious homemade strawberry cake.
You can make this strawberry cake all year round- and you should!
Although we love our other scratch strawberry cake recipe, we have decided to retire it from our Recipes section. This new version is every bit as moist but with even more strawberry flavor, and will be our new go-to recipe for strawberry cake.
Thanks to Mom (our BeBe) for making sooo many versions of strawberry cake until we found our favorite! I have to admit though, it was fun sampling all of those different versions of strawberry cake along the way! If you were a fan of our previous strawberry cake recipe, you can still find it here, but we hope you’ll try our revised version! We think it’s going to be your new favorite!
*This cake calls for the Reverse Creaming Method of mixing, for a moist & tender cake. The ingredients are added in a different order than the traditional creaming method. We explain the steps in our recipe instructions, but you may find it helpful to watch our free video tutorial on the Reverse Creaming Method, which you can find here: The Reverse Creaming Method of Mixing.
Strawberry Cake Recipe {Version #2}
Ingredients
- 4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
- 1 1/2 cups (340 g) strawberry puree ......I used frozen strawberries that were lightly sweetened, you could also use fresh.....puree the strawberries in food processor or blender
- 1 teaspoon (4 g.) vanilla
- 2 teaspoons (8 g) strawberry extract
- 2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
- 3 cups (300 g) cake flour
- 1 3/4 cups (350 g) granulated sugar
- 1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
- 1 teaspoon (6 g) salt
- 1/4 cup (50g) vegetable oil
- 1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.
Directions
- Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.)
- Grease and flour three 8 x 2 inch round pans
- In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.
- In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand. Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy. Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
- Makes 7 1/2 cups batter IF USING FONDANT: This recipe does not hold up well to fondant unless frosted with ganache to give it a nice firm shell.
- Cupcakes: This recipe will work for cupcakes, they will have only a slight dome**We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)
If you prefer a doctored cake mix recipe, we have a great one for you: Strawberry Cake: Doctored Cake Mix Recipe.
Don’t miss our full collection of favorite cake and frosting recipes in our Recipes Section! We also have a huge Free Cake Tutorials Section if you’re interested in learning sweet and simple cake decorating techniques.
Finally, if you’d like to access our full collection of hundreds of cake decorating video tutorials, we would love to have you as a member of MyCakeSchool.com! Find all of the joining details here!: MyCakeSchool.com Membership Information
Here’s a peek at the Chocolate Covered Strawberry Cake mentioned above. Same cake layers, but with strawberry frosting and a ganache drip!
Thanks for stopping by! We hope that you’ll give this fantastic scratch strawberry cake recipe a try soon!
Hi Leyla, This recipe makes 7 1/2 cups batter and that is the amount of batter you will need for one 12″ round cake baked in a pan that is 2 inches deep. If you are going to have 2 layers, double the recipe. To make the puree you only need to put strawberries into a blender or food processor and process until the strawberries are smooth. I used frozen strawberries (slightly thawed) I sliced them for easier processing. You could also use fresh strawberries. This recipe uses the Reverse Creaming Method. If you have not used that mixing method, below is a link to Melissa’s tutorial video.
link to mycakeschool.com
Hi, is this recipe good for stacking? Does using the reverse creaming method give a denser cake for stacking?
I need to know if i double the recipe if that will be enough for a 1/2 sheet cake? Or do i need to triple it?
Hi Lotta, This recipe makes 7 1/2 cups batter. Is your pan 12×18? If so you will need between 14 to 16 cups, so you will be fine to double the recipe. Below are links to two charts giving cake batter amounts. I think you will find them helpful.
link to wilton.com
link to fromkarenskitchen.com