Best Strawberry Cake from Scratch

This homemade strawberry cake is made completely from scratch using strawberry puree and strawberry-flavored gelatin, yet it’s simple enough for anyone to bake at home. As a caterer, this recipe has become one of my most treasured desserts because it always receives amazing feedback. I once prepared it for a child’s birthday celebration, and everyone absolutely loved it. Pair it with cream cheese frosting or rich chocolate ganache for an extra special finish.

This strawberry cake has the flavor and texture of a bakery-style dessert while using easy, everyday ingredients. The combination of real strawberry puree and strawberry gelatin creates a moist, fluffy cake packed with sweet berry flavor and a beautiful pink color.

Strawberry Cake Ingredients

White Sugar: Two cups of granulated sugar provide sweetness and help create a soft texture.

Butter: One cup of softened butter is creamed with the sugar for a light and airy cake base.

Strawberry Gelatin: A 3-ounce package of strawberry-flavored gelatin enhances both the flavor and vibrant color.

Eggs: Four room-temperature eggs add richness, moisture, and structure to the cake.

Cake Flour: Cake flour gives the cake a softer, more delicate crumb compared to all-purpose flour.

Baking Powder: Helps the cake rise evenly and creates a fluffy texture.

Whole Milk: Whole milk keeps the cake moist and tender.

Strawberry Puree: Made from frozen strawberries, the puree adds natural fruit flavor throughout the cake.

Vanilla Extract: Vanilla enhances the sweetness and balances the strawberry flavor.

Best Frostings for Strawberry Cake

This cake tastes wonderful with several different frostings, including:

Fresh Strawberry Frosting

Strawberry Buttercream Frosting

Strawberry Cream Cheese Frosting

How to Store Strawberry Cake

Keep the cake in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, let the slices sit at room temperature for about 10 to 15 minutes before serving.

Can You Freeze Strawberry Cake?

Yes, this cake freezes very well. For best results, freeze the unfrosted cake layers separately. Allow the layers to cool completely, then wrap them tightly in plastic wrap followed by aluminum foil. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Community Tips and Reviews

Many bakers enjoy adding a strawberry glaze to the warm cake layers before chilling them and finishing with strawberry buttercream frosting.

Some people prefer whipping the egg whites separately before folding them into the batter for an even lighter texture. Fresh strawberries can also be used for the puree with excellent results.

This recipe has become a yearly birthday tradition for many families because of its moist texture and rich strawberry flavor.

Ingredients

2 cups white sugar

1 cup butter, softened

1 package (3 ounces) strawberry-flavored gelatin

4 large eggs, room temperature

2¾ cups sifted cake flour

2½ teaspoons baking powder

1 cup whole milk, room temperature

½ cup strawberry puree

1 tablespoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, beat together the sugar, softened butter, and dry strawberry gelatin until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the cake flour and baking powder. Add the flour mixture to the butter mixture alternately with the milk, mixing until smooth.

Stir in the strawberry puree and vanilla extract until fully combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges, then carefully invert onto a wire rack to cool completely.

Once cooled, frost as desired and enjoy.