How to Make an Old-Fashioned Strawberry Cake from Scratch
If you’re a fan of fresh strawberries, chances are you love them baked into a dessert as well. The only problem? Fresh strawberries can lose their flavor and color during the process. But not with this old-fashioned strawberry cake recipe.
A homemade strawberry puree used in both the cake batter and the frosting is the perfect solution. It’s fresh, moist and wonderfully flavored. It’s made entirely from scratch, too—no need for Jell-O or a boxed mix with this cake. (Use your mix in these strawberry cake mix cookies instead.)
Old-Fashioned Strawberry Cake Recipe
Ingredients
2 sticks unsalted butter, softened
1-1/2 cups sugar
2 whole eggs, room temperature
1 egg white, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2-1/2 pounds fresh strawberries
Frosting:
2 sticks unsalted butter, softened
1 (8-ounce) brick cream cheese, softened
9 cups confectioners’ sugar
2 tablespoons milk
4 tablespoons strawberry puree
Editor’s Tip: There are many types of food coloring but we prefer gel food coloring if you’d like an extra pop of color.
Tools You’ll Need
Food Processor: Puree the strawberries until completely smooth with ease using a food processor. This model is the best food processor of the bunch, according to our Test Kitchen.
Stand Mixer: A KitchenAid stand mixer will make the process of mixing the batter and frosting quick and easy. It looks gorgeous on the countertop, too!
8-in. Cake Pans: Bake your strawberry cakes in round 8-inch cake pans for the best results.
Directions
Step 1: Make the strawberry puree
Rinse the strawberries, remove the stems and roughly chop them. Puree the strawberries in a food processor until smooth. Once pureed, there should be about 2-1/2 cups of liquid. Transfer the strawberry puree into a small saucepan. Turn the heat on the stovetop to low and allow the puree to simmer, stirring occasionally, for 30 minutes until reduced. Transfer the reduction to a bowl and chill it in the fridge until completely cool.
Step 2: Prep the cake pans
Preheat the oven to 350°F. Grease two 8-inch round cake pans with cooking spray or butter. Cut out a circular piece of parchment paper to place in the bottom of each pan to prevent sticking.
Step 3: Make the strawberry cake batter
In a mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk until smooth and set aside.
Cream the softened butter and sugar until light and fluffy. (This is how to cream butter and sugar.) Mix in the two whole eggs and one egg white, along with the vanilla extract.
Mix in 1/3 of the flour mixture, then add half of the milk. Add in another 1/3 of the flour mixture, the remaining milk and then the remaining flour mixture. Stir in 1 cup of strawberry puree, leaving the remaining puree for the frosting.
Mix in red gel food coloring, if a stronger pink color is desired.
Step 4: Bake the cakes
Divide the batter between the two prepared cake pans. Bake the cakes for 25 minutes, until a toothpick inserted in the middle comes out clean. Once baked, remove the cakes from the oven. Allow the cakes to cool for 20 minutes before removing them from the cake pans. Set aside on a cooling rack to cool completely.
Step 5: Make the strawberry frosting
Cream the softened butter and cream cheese until well combined and fluffy. Mix in 2 cups of confectioners’ sugar, along with 2 tablespoons of milk. Continue to mix in the powdered sugar, alternating with the strawberry puree. Scrape the sides of the bowl with a spatula as needed. With all of the powdered sugar added and the frosting coming together, turn the speed up on the mixture to whip until fluffy.
Step 6: Assemble your strawberry cake
Place one cooled cake round on a cake stand or plate. Spread frosting over the cake round and then place the second cake round on top. Frost the rest of the cake with the strawberry frosting, covering the sides and top. Garnish with fresh strawberries, if desired.
Editor’s Tip: Read up on how to frost a cake like a pro for a smooth-looking finish.
Tips for Making an Old-Fashioned Strawberry Cake
When should I wash the strawberries?
For this cake, be sure you’re using fresh, ripe strawberries. For best results, wash your strawberries right before you’re going to use them. Washing strawberries when you get home from the store will cause the fruit to begin breaking down.
What’s the best frosting to use?
A simple vanilla buttercream frosting or even a punchy lemon frosting would be a lovely addition to this cake. However, to really amp up the strawberry flavor, fresh strawberry frosting is best. This recipe uses cream cheese frosting as a base to add stability, while including fresh strawberry puree for great flavor. The end result? It tastes like strawberry ice cream!
The frosting will be a light pink hue, but you can certainly enhance that with red gel food coloring.
Can I skip reducing the strawberries?
Because strawberries are an incredibly porous fruit, they can be tricky to work with. A juicy strawberry is great for eating, but it’s not necessarily great for baking! If you were to add chunks of fresh strawberries or a fresh strawberry puree without reducing it, the color of your cake would be lost along the way. Often, strawberries can turn an unappealing grayish purple color while baking.
The first step to avoid this color mishap is to reduce the fresh strawberries. By simmering the strawberries, a lot of the water content is released. This leaves you with a concentration of strawberry flavor and a ruby red hue.
After mixing in the strawberry puree, you’ll end up with a light pink batter. This is certainly pretty on its own, but you can make it bolder. Just a few drops of red gel food coloring will make the color much more vibrant.
How do I store leftover slices of strawberry cake?
If you don’t devour all of this old-fashioned strawberry cake in one day, you can save it for later. Place a dome on your cake stand, or use a large bowl in a pinch. This will allow you to keep your cake fresh for another day or two.
If you want to keep your cake even longer, cut it into slices and wrap them individually in plastic wrap. Be sure they’re airtight! Freeze the cake slices for up to a month. When you want a slice, simply pull one out of the freezer and wait patiently for it to come up to room temperature. Once the cake slice is thawed, grab a fork and dig in!
Vintage Cakes We Can't Resist
1 / 30
Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I've tried!—Kim Orr, West Grove, Pennsylvania
Psst! These are the secret ingredients Grandma used to make her cake taste so great.
Chocolate Bavarian Torte
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Best Red Velvet Cake
It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Classic Pineapple Upside-Down Cake
This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
Hummingbird Cake
This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Contest-Winning Gingerbread with Lemon Sauce
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho
German Black Forest Cake
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
Spiced Devil's Food Cake
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
7UP Pound Cake
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
Moist Lazy Daisy Cake
We always called this Mama's never-fail recipe. I guess the same holds true for me, since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee
Lady Baltimore Cake
I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California
Southern Lane Cake
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Gran's Apple Cake
My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
Grandma's Tandy Kake
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania
Flourless Chocolate Torte
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
Banana Cake with Cream Cheese Frosting
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. —Bonnie Krause, Irvona, Pennsylvania
Coconut Italian Cream Cake
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
Classic Tres Leches Cake
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
Best Angel Food Cake
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
Walnut Honey Cake
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
Pumpkin Spice Cake with Maple Glaze
Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. —Barbara Elliott, Tyler, Texas
Coconut Chiffon Cake
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
Spicy Applesauce Cake
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington
Jeweled Fruitcake
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don’t normally care for fruitcake say they love it! —Sharon Hoffman, Donna, Texas
German Chocolate Tres Leches Cake
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
Gingered Apple Upside-Down Cake
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
Buttermilk Pound Cake
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Glazed Spiced Rum Pound Cakes
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Butter Pecan Layer Cake
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
The post How to Make an Old-Fashioned Strawberry Cake from Scratch appeared first on Taste of Home.
