Fresh Strawberry Layer Cake Recipe

Last Updated May 21st, 2023 at 11:53 pm by Lisa

This fresh strawberry scratch cake delivers genuine strawberry flavor without relying on food coloring, boxed mixes, or gelatin. It uses real strawberries and strawberry jam for both taste and color, giving you a natural, bright strawberry layer cake.

Use the recipe to make a multi-layer strawberry cake, a 9×13 sheet cake, or cupcakes. Between each layer spread the strawberry buttercream frosting for a lovely pink hue, then top with halved fresh strawberries for a classic, natural finish.

An ideal strawberry cake should be tender, moist, and light — perfect for birthdays, Mother’s Day, or summer gatherings served with ice cream or whipped cream. This homemade version focuses on real ingredients and a rich buttercream made with strawberry preserves.

I developed this scratch strawberry cake after tasting a memorable slice delivered to my hair salon. That bite inspired me to recreate a strawberry cake that feels homemade and genuine, using quality butter and real fruit instead of artificial additives.

Scratch Strawberry Cake Recipe

This is a true scratch recipe: no boxed cake mix, no gelatin, no artificial extracts or food coloring. If you prefer a boxed mix, you can adapt this idea by stirring in strawberry jam, puree, or dehydrated strawberries to increase flavor and color, but the following stays authentic to fresh ingredients.

The strawberry buttercream is creamy and full of strawberry taste — so good you may find yourself sampling it by the spoonful. It spreads smoothly and keeps the cake moist between layers.

Cake Pan Choices

Choose whatever pan fits your occasion — the recipe adapts well:

• Two 9″ round pans for a two-layer cake
• One 9 x 13″ rectangular pan
• A full sheet pan for a strawberry sheet cake
• Five small 6″ round pans for multiple thin layers
• Silicone muffin pans or paper liners for strawberry cupcakes

I often bake multiple thin layers because they showcase the frosting and strawberry flavor between layers, but any pan listed above will work well.

Make the Strawberry Buttercream Frosting

• 2 cups unsalted butter, softened to room temperature
• 6 cups powdered sugar, sifted
• 1/2 teaspoon sea salt
• 4 teaspoons vanilla extract
• 4 tablespoons heavy cream or milk
• 1 cup strawberry preserves (jam)

1. In a mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter. Add the sifted powdered sugar on low speed until just combined.
2. Increase speed and beat until the frosting is light and fluffy, about 3 minutes. Add the sea salt, vanilla, and heavy cream and beat another minute. Adjust the cream as needed to reach a smooth, spreadable consistency.
3. Fold in the strawberry preserves for flavor and color. Keep the frosting refrigerated until you’re ready to assemble; bring it back to room temperature and re-whip if it becomes too firm.

Pro tip: Place a dollop of frosting on your cake stand before positioning the bottom layer to keep the cake stable while frosting.

Bake the Strawberry Cake

• 1/2 cup fresh strawberries, mashed or pureed
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (or cake flour), sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup buttermilk (or whole milk)
• 1 cup strawberry jam
• Extra fresh strawberries (about two baskets) for decorating

1. Puree or finely chop 1/2 cup fresh strawberries and set aside.
2. Prepare your pans: grease lightly, dust with flour, and tap out excess flour.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
4. Cream the 1/2 cup softened butter with the sugar until pale and fluffy. Add the eggs one at a time, then the vanilla.
5. With the mixer on low, alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.
6. Fold in the strawberry puree and the strawberry jam with a spatula until evenly distributed.
7. Divide the batter among prepared pans and smooth the tops. Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean — about 20 minutes for small pans and up to 24 minutes for larger pans.
8. Cool cakes in the pans briefly, then turn out onto a wire rack to cool completely before frosting.

Assemble The Cake

1. Once cooled, level the layers if needed. Place the first layer on your cake stand where you have smoothed a small amount of frosting to anchor it. Apply a thin layer of frosting to each layer (a crumb coat).
2. Stack the layers, then run an offset spatula around the sides to smooth. Chill the stacked cake for about 30 minutes to set the crumb coat.
3. Apply the final coat of buttercream, smoothing or creating a swirl pattern as desired.
4. Decorate with halved strawberries of similar size, pressing them gently into the frosting; place one larger berry in the center if you like.
5. Keep the cake refrigerated until serving, as buttercream softens at room temperature. Store any leftover frosting in an airtight container in the freezer for up to three months; thaw in the refrigerator and re-whip before using.

Pro tip: Freeze buttercream in a sealed bag with the air pressed out. When ready to use, allow it to soften, then knead or re-whip to restore texture.

How To Get A Smooth Frosted Cake

Reserve a small amount of frosting for the crumb coat. Apply a thin layer all over the stacked cake and chill for 30 minutes. Remove crumbs by using the remaining frosting, then apply the final smooth coat. Chilling between coats produces a clean, bakery-style finish.

More Homemade Cake Recipes

Celebrations call for cake. Try variations like marbled or flavored layers and bakery-style frostings. A strawberry cake pairs well with vanilla, coconut, or chocolate fillings and makes a lovely centerpiece for any special occasion.