Fresh Strawberry Cake is what I bake when the berries on my counter are practically begging to be used. Maybe you’ve grabbed a couple pints at the market that look amazing, but you’re worried the cake will come out bland or soggy. I’ve been there too, and I’ve learned exactly how to pull off crazy-fresh strawberry flavor without a complicated process. This is the kind of cake you’ll be proud to share, and it’s even better the next day. Let me walk you through my simple method so you can skip the guesswork and bake with confidence. 
Strawberry Cake Ingredients
Before you start, make sure your strawberries taste good on their own. If they’re sweet and fragrant, your cake will shine. If they’re watery, I’ll show you how to concentrate the flavor below. Here’s the short and friendly shopping list for the Deliciously Simple Fresh Strawberry Cake You’ll Love.
- Fresh strawberries about 1 pound hulled, divided for puree and folding into batter
- All-purpose flour 2 cups spooned and leveled
- Granulated sugar 1 cup adjust to berry sweetness
- Baking powder 2 teaspoons
- Fine salt 1/2 teaspoon
- Unsalted butter 1/2 cup softened
- Neutral oil 1/4 cup for a tender crumb
- Eggs 3 large room temp
- Pure vanilla extract 2 teaspoons
- Buttermilk 1/2 cup room temp milk plus 1 teaspoon lemon juice works if needed
- Lemon zest 1 teaspoon optional but brightens the berries
- Cornstarch 1 tablespoon helps with excess moisture
- Confectioners sugar and a splash of lemon juice for a quick glaze optional
Pan and basic prep
Grease a 9-inch round cake pan or an 8×8 square, line with parchment, and lightly flour the sides. Preheat the oven to 350°F. Have all cold ingredients at room temperature so the batter blends smooth and bakes evenly.
How to Pack REAL Strawberry Flavor Into Cake
Strawberries are mostly water, and water in cake can be tricky. The key is to concentrate flavor before it ever hits the batter. Here’s how I make that happen so every bite tastes like summer.
Choose and prep the berries
Pick berries that are deep red and smell sweet. Hull them and pat dry. Reserve a cup of the nicest ones to dice and fold in later for juicy bites. Puree the rest, then cook the puree in a small saucepan over medium-low heat until it reduces by about half and tastes bold, not watery. Let it fully cool before you add it to your batter so it doesn’t melt the butter.
Flavor boosters you can trust
A little lemon zest and vanilla make the strawberries pop without taking over. Cornstarch keeps the crumb tender by catching extra moisture from those fresh chunks of fruit. If you want a deeper pink color, a tiny bit of strawberry jam beaten into the reduced puree works great, but keep it modest so the cake stays light and not gummy.
Craving more easy bakes? Check out my favorite soft and party-friendly fluffy vanilla cupcakes for another simple dessert win.
Why This Is The BEST Strawberry Cake Recipe
I tested this approach a bunch of times to get the taste and texture right. Reducing the puree gives you bold flavor. A blend of butter and oil keeps the cake rich yet moist. And that touch of lemon balances the sweet in such a clean way.
The result is sturdy enough to slice and top with whipped cream, yet soft enough to feel like a classic snack cake. It travels well, and the flavor actually gets more pronounced by day two. That’s one reason I call it the Deliciously Simple Fresh Strawberry Cake You’ll Love. It’s dependable, repeatable, and honestly kind of irresistible.
“I brought this strawberry cake to a brunch and people went quiet while eating it. The texture was tender and the strawberry flavor was legit fresh. I’m saving this as my go-to spring bake.”
If layered fruity cakes are your thing, you might also like this bright and cheery citrus dreamsicle layer cake for a sunny twist on dessert.
Step-By-Step Instructions
Here’s the play-by-play so you can nail it the first time.
- Reduce the strawberry puree. Puree about 2 cups of hulled strawberries. Pour into a small saucepan and cook over medium-low, stirring often, until reduced to roughly 3/4 cup and thickened slightly. Cool to room temp.
- Prep the pan and oven. 350°F, pan greased and lined. This is when I dice the reserved 1 cup of strawberries into small, even pieces and pat them dry again.
- Whisk dry. In a bowl, whisk flour, baking powder, salt, and cornstarch. Set aside.
- Cream butter and sugar. In a mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add oil and mix to combine. The combo gives you the best of both worlds soft and rich.
- Add eggs and flavor. Beat in eggs one at a time, scraping the bowl. Add vanilla and lemon zest. The batter should look silky.
- Blend wet and dry. Mix in half the dry ingredients, then the buttermilk, then the remaining dry. Stop when just combined. Overmixing makes a tough cake.
- Add the strawberry goodness. Stir in the cooled reduced puree. The batter turns a pretty pink and smells amazing. Gently fold in the diced fresh berries right at the end.
- Bake. Spread in the pan and smooth the top. Bake 30 to 38 minutes depending on pan and oven. The top will spring back lightly and a toothpick will come out with a few moist crumbs, not wet batter.
- Cool and finish. Let the cake cool in the pan 15 minutes, then lift out to a rack. Dust with confectioners sugar, drizzle a quick lemon glaze, or add lightly sweetened whipped cream and extra sliced berries.
Make-ahead, storing, and serving
Cool completely before covering. The cake keeps at room temp for 24 hours, then move to the fridge up to 3 days. It’s even better on day two because the strawberry flavor settles in. Serve plain or with whipped cream. If you want to plate it with a fresh side, I love a crisp salad like this refreshing cucumber beetroot salad to balance the sweetness.
Strawberry Cake Problems
Even simple cakes can throw curveballs. Here’s how to fix the common ones.
My cake turned out gummy. That’s usually too much moisture. Make sure the puree is reduced and cooled, and pat the diced berries dry. Also measure flour by spooning and leveling, not scooping.
It baked up dense. Mix the batter just until combined and use fresh baking powder. Cold eggs or butter can cause dense texture too, so room temperature matters.
The flavor is weak. Reduce the puree further for stronger taste and use ripe berries. A teaspoon of lemon zest can make the fruit pop. If berries are out of season, stir a tablespoon of good strawberry jam into the cooled reduction for a boost.
The top browned too fast. That’s often an oven hotspot. Tent loosely with foil around the 25-minute mark if needed, and bake on the middle rack.
The cake stuck to the pan. Parchment on the bottom is your best friend. Grease and flour the sides well, then let the cake cool 15 minutes before turning out.
If you’re worried about flavor or texture, remember this is meant to be the Deliciously Simple Fresh Strawberry Cake You’ll Love. Follow the reduction step, keep your mixing gentle, and you’ll be golden.
Common Questions
Can I use frozen strawberries? Yes, but thaw and drain them first. Reduce the puree a bit longer since frozen berries can be watery.
Can I bake this as cupcakes? Absolutely. Fill liners about two-thirds full and bake 18 to 22 minutes. It’s basically the same batter in smaller portions.
What if I don’t have buttermilk? Mix regular milk with 1 teaspoon lemon juice and let sit 5 minutes. It mimics buttermilk’s tang and tenderness.
How do I keep the berries from sinking? Dice them small, pat them dry well, and toss with a teaspoon of flour before folding in. That helps them stay suspended.
Can I frost instead of glaze? Sure. A light cream cheese frosting or whipped mascarpone is dreamy and not too heavy for this cake.
Let’s Get This in Your Oven
You’ve got this. Reduce the puree, keep the batter gentle, and let the strawberries do the talking. That’s the heart of the Deliciously Simple Fresh Strawberry Cake You’ll Love, and it’s why I make it any time good berries show up. If you want more strawberry inspiration, I love the method in this Once Upon a Chef strawberry cake and the texture tips from Sally’s Baking. Bake it today, share a slice with someone you like, and enjoy the Deliciously Simple Fresh Strawberry Cake You’ll Love all week long.