This Old Fashioned Homemade Strawberry Cake is a dreamy, all-natural pink cake made with real strawberries, rich strawberry buttercream, and a luscious, fruity flavor in every bite. Free from artificial flavorings and bursting with vibrant berry taste, it’s an elegant yet comforting dessert perfect for springtime gatherings, Mother’s Day, or summer celebrations.
Why You’ll Love This Recipe
This cake is a celebration of strawberries in their purest form. Made with a homemade strawberry reduction and enhanced by freeze-dried berries, every layer is moist, fluffy, and filled with natural fruit flavor. The buttercream is smooth and creamy, with the perfect balance of sweetness and tart berry brightness. Unlike boxed mixes or artificially flavored alternatives, this cake delivers authentic taste, beautiful texture, and stunning presentation. It’s an ideal centerpiece for birthdays, bridal showers, or garden parties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Strawberry Cake:
- fresh strawberries, hulled and halved
- salted butter (room temperature)
- cooking oil
- granulated sugar
- large egg whites (room temperature)
- sour cream (room temperature)
- pure vanilla extract
- cake flour
- cornstarch
- baking powder
- salt
- evaporated milk (room temperature)
- ground freeze-dried strawberries
- red gel food coloring
For the Strawberry Buttercream:
- salted butter (room temperature)
- confectioners’ sugar
- strawberry reduction (reserved from cake prep)
- ground freeze-dried strawberries
- pure vanilla extract
- salt
For Garnish (optional):
- whole and halved fresh strawberries
- crushed freeze-dried strawberries
- fresh mint sprigs
Directions
Make the Strawberry Reduction:
- In a saucepan over medium heat, cook the fresh strawberries, stirring frequently.
- Mash as they soften and cook for about 12–15 minutes, until reduced to approximately 1 cup.
- Let cool completely. Reserve 4 tablespoons for the buttercream.
Bake the Cake:
4. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
5. In a large bowl, cream the butter, oil, and sugar until light and fluffy.
6. Add the egg whites, sour cream, and vanilla extract. Mix well to combine.
7. In a separate bowl, whisk together the cake flour, cornstarch, baking powder, and salt.
8. Gradually add the dry ingredients to the wet mixture, alternating with the evaporated milk.
9. Mix in the cooled strawberry reduction, ground freeze-dried strawberries, and a drop of red gel food coloring for a vibrant pink hue.
10. Divide the batter evenly between the prepared pans.
11. Bake for 25–35 minutes, or until the centers spring back when gently pressed.
12. Let cakes cool in the pans for 10 minutes, then transfer to a cooling rack. Optionally, place in the freezer for 30 minutes to chill quickly.
Make the Buttercream:
13. Beat the butter until smooth and creamy.
14. Gradually add the confectioners’ sugar, mixing on low at first.
15. Add the reserved strawberry reduction, freeze-dried strawberries, vanilla extract, and salt. Beat until fluffy and spreadable.
Assemble & Frost:
16. Place the first cake layer on a serving plate. Spread about one-third of the frosting on top.
17. Add the second cake layer and press gently.
18. Frost the top and sides of the cake with the remaining buttercream. Use a spatula to create decorative swirls on top.
Garnish:
19. Top with whole or halved strawberries, sprinkle with crushed freeze-dried berries, and add mint sprigs for a beautiful, fresh finish.
Servings and timing
Prep Time: 55 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 25 minutes
Servings: 16 slices
Calories per Serving: Approximately 482 kcal
Variations
- Lemon Strawberry Cake: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the cake batter for a bright citrus twist.
- Whipped Cream Frosting: Swap buttercream for lightly sweetened whipped cream for a lighter summer version.
- Cupcake Version: Divide the batter into cupcake liners and bake for 18–22 minutes.
- Chocolate-Dipped Garnish: Dip strawberries in melted chocolate before adding them as a decorative topping.
- Dairy-Free Option: Use dairy-free butter, sour cream, and milk alternatives for a lactose-free cake.
storage/reheating
Store the fully assembled cake covered in the refrigerator for up to 3 days.
Bring to room temperature before serving for the best texture and flavor.
To freeze, wrap cake layers individually in plastic wrap and foil before adding frosting. Freeze for up to 2 months.
Thaw overnight in the refrigerator and frost before serving. Reheating is not necessary.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, thaw and drain them well before reducing, though fresh strawberries offer better flavor and consistency.
Why use egg whites instead of whole eggs?
Egg whites help create a lighter crumb and maintain the soft, pale pink color of the cake.
What are freeze-dried strawberries and where can I find them?
Freeze-dried strawberries are dehydrated berries with concentrated flavor. They are available in most grocery stores or online.
Can I omit the food coloring?
Yes, but the cake may appear a more muted pink due to natural berry tones. The food coloring enhances the vibrant look.
Do I need cake flour, or can I use all-purpose?
Cake flour is recommended for a tender crumb. If using all-purpose, replace 2½ cups with 2¼ cups all-purpose flour and ¼ cup cornstarch.
Can I make this cake in advance?
Yes, you can bake the layers up to two days in advance or freeze them for later use. Assemble and frost on the day of serving.
How do I get smooth, even cake layers?
Use a kitchen scale to divide the batter evenly between pans and level the tops with a spatula before baking.
Can I use a different size cake pan?
Yes, adjust baking time accordingly. For 9-inch pans, the layers will be slightly thinner and may bake faster.
How can I make the buttercream smoother?
Beat the frosting longer and add cream or milk one tablespoon at a time if it seems too thick.
Can I decorate this cake with additional fruit?
Yes, raspberries or blueberries pair well and add vibrant color alongside the strawberries.
Conclusion
This Old Fashioned Homemade Strawberry Cake is a beautiful balance of nostalgia and elegance. Made with fresh strawberries and finished with a rich, berry-infused buttercream, it’s the ultimate spring or summer dessert. Whether you’re baking for a special celebration or simply indulging in a homemade treat, this cake delivers flavor, freshness, and classic charm in every bite.
PrintOld Fashioned Homemade Strawberry Cake
A dreamy, old-fashioned strawberry cake made with real strawberries, layered with rich strawberry buttercream, and topped with fresh berries—perfect for spring, summer, or special celebrations like Mother’s Day.
- Prep Time: 55 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Strawberry Cake:
- 16 oz fresh strawberries, hulled and halved
- ½ cup salted butter (room temperature)
- ½ cup cooking oil
- 1¾ cup granulated sugar
- 6 large egg whites (room temperature)
- ½ cup sour cream (room temperature)
- 2 tsp pure vanilla extract
- 2½ cups cake flour
- 2 tbsp cornstarch
- 4 tsp baking powder
- 1 tsp salt
- ½ cup evaporated milk (room temperature)
- ¼ cup ground freeze-dried strawberries
- 1 drop red gel food coloring
- For the Strawberry Buttercream:
- 1½ cups salted butter (room temperature)
- 4–6 cups confectioners’ sugar
- 4 tbsp strawberry reduction (from cake prep)
- ¼ cup ground freeze-dried strawberries
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
- In a saucepan over medium heat, cook strawberries, stirring constantly, until soft (about 12–15 minutes). Mash as they cook and continue until reduced to about 1 cup. Cool completely and reserve 4 tbsp for buttercream.
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Cream butter, oil, and sugar until fluffy. Mix in egg whites, sour cream, and vanilla extract.
- In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with evaporated milk (⅓ flour → ½ milk → ⅓ flour → rest of milk → final flour), mixing until just combined.
- Mix in strawberry reduction, freeze-dried strawberries, and red food coloring until the batter is pink and fully combined.
- Divide the batter evenly between prepared pans. Bake for 25–35 minutes, or until centers spring back when touched.
- Cool in pans for 10 minutes, then transfer to wire racks or freeze for 30 minutes to speed up cooling.
- To make buttercream, beat butter until creamy. Gradually add confectioners’ sugar, mixing on low at first.
- Add strawberry reduction, freeze-dried strawberries, vanilla, and salt. Beat until light, fluffy, and spreadable.
- Place first cake layer on serving plate and spread ⅓ of the frosting evenly over the top.
- Add second layer, press gently, and frost the top and sides with remaining buttercream. Swirl the top with a spatula for decoration.
- Garnish with whole and halved fresh strawberries, sprinkle with crushed freeze-dried strawberries, and add mint sprigs for a fresh finish.
Notes
- Make sure all dairy and egg ingredients are at room temperature for best mixing and texture.
- Freeze-dried strawberries add concentrated flavor and natural color.
- Chill cake layers before frosting for easier assembly.
- The cake can be made a day ahead and stored refrigerated for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 482 kcal
- Sugar: 45 g
- Sodium: 290 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg