Print

Old Fashioned Homemade Strawberry Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. 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.
  2. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  3. Cream butter, oil, and sugar until fluffy. Mix in egg whites, sour cream, and vanilla extract.
  4. In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.
  5. 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.
  6. Mix in strawberry reduction, freeze-dried strawberries, and red food coloring until the batter is pink and fully combined.
  7. Divide the batter evenly between prepared pans. Bake for 25–35 minutes, or until centers spring back when touched.
  8. Cool in pans for 10 minutes, then transfer to wire racks or freeze for 30 minutes to speed up cooling.
  9. To make buttercream, beat butter until creamy. Gradually add confectioners’ sugar, mixing on low at first.
  10. Add strawberry reduction, freeze-dried strawberries, vanilla, and salt. Beat until light, fluffy, and spreadable.
  11. Place first cake layer on serving plate and spread ⅓ of the frosting evenly over the top.
  12. Add second layer, press gently, and frost the top and sides with remaining buttercream. Swirl the top with a spatula for decoration.
  13. 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

Find it online: https://yumfoodusa.com/old-fashioned-homemade-strawberry-cake/