Strawberry Birthday Cake: A Sweet, Summery Celebration

The sweet, juicy scent of a Strawberry Birthday Cake baking in the oven is like a summer picnic in dessert form, instantly setting the mood for a joyful celebration! I’ll never forget making this homemade strawberry cake for my daughter Emma’s eighth birthday – her squeal of delight at the pink layers is a memory I cherish. With 12 years running Sophie’s Sweet Haven and a lifetime of baking with Nonna Rosa, this strawberry cake recipe is my go-to for vibrant, crowd-pleasing birthdays. It’s moist, bursting with fresh strawberry flavor, and perfect for beginners or pros craving the best strawberry cake. Let’s dive into this easy strawberry cake recipe and create a Strawberry Birthday Cake that’ll make your party unforgettable!

Table of Contents

Why Strawberry Birthday Cake is Special

A Strawberry Birthday Cake is a burst of summer sweetness, with its tender, pink-tinged layers and fresh berry flavor that screams celebration. This strawberry cake recipe shines for its natural strawberry taste, achieved with fresh puree, making it perfect for birthdays, baby showers, or spring gatherings. Nonna Rosa always said, “A cake should taste like the fruit it celebrates,” and this homemade strawberry cake delivers that promise. After years of testing (and a few overly sweet batches!), I’ve crafted the best strawberry cake that’s simple yet stunning, balancing tangy berries with a creamy frosting. Whether you’re baking for a kid’s party or a romantic occasion, this easy strawberry cake brings joy to every bite. Trust me, it’s a Strawberry Birthday Cake that’ll have guests raving!

Recipe Information

Category	Details
Prep Time	50 minutes
Cook Time	28-32 minutes
Total Time	~1 hour 25 minutes (plus 1 hour cooling)
Servings	10-12 slices
Estimated Calories	~360 kcal per slice (with strawberry buttercream, based on 12 servings)

Essential Ingredients for Perfect Strawberry Birthday Cake

The magic of this homemade strawberry cake lies in its ingredients, and I’ve learned through countless batches what makes it the best strawberry cake. Here’s what you need for this strawberry cake recipe, plus substitutions I’ve tested.

• All-purpose flour (2 ½ cups): Provides structure for a tender crumb. I use King Arthur for reliability. For gluten-free, a 1:1 blend like Bob’s Red Mill works – I’ve baked it for clients.
• Granulated sugar (1 ⅔ cups): Sweetens and keeps the cake moist. Don’t cut back, or it’ll dry out – a lesson from my early experiments!
• Unsalted butter (¾ cup, softened): Adds richness and a soft texture. Room temp is key for creaming. For dairy-free, use plant-based butter like Earth Balance.
• Large eggs (3): Bind the batter and add moisture. Room temp prevents lumps – cold eggs once ruined my batter! For vegan, try 3 flax eggs (1 tbsp ground flax + 3 tbsp water each).
• Fresh strawberry puree (¾ cup): The star, made from 1 ½ cups fresh strawberries, blended and strained. Frozen works if thawed and drained.
• Pure vanilla extract (1 tsp): Enhances berry flavor. I use Nielsen-Massey for depth.
• Baking powder (2 tsp): Ensures a fluffy rise. Freshness is critical to avoid flat cakes.
• Salt (½ tsp): Balances sweetness and fruitiness. I forgot it once, and the flavors fell flat.
• Whole milk (½ cup): Adds moisture. Buttermilk or almond milk (for dairy-free) works too.
• Pink gel food coloring (optional, ½ tsp): Boosts the pink hue for a vibrant look, but it’s not necessary.

You’ll need nonstick spray or parchment for the pans. These ingredients create a stunning Strawberry Birthday Cake that’s perfect for decorating. Mise en place keeps it smooth!

Step-by-Step Strawberry Birthday Cake Recipe

Let’s create this berry-filled masterpiece with this easy strawberry cake recipe! This makes two 8-inch layers, serving 10-12. I’m sharing it like we’re baking in my Portland kitchen, with tips from my years of crafting the best strawberry cake. Prep takes 50 minutes, baking 28-32 minutes. Let’s get started!

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 ⅔ cups (335g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• ¾ cup (180ml) fresh strawberry puree (from 1 ½ cups fresh strawberries)
• ½ cup (120ml) whole milk, room temperature
• ½ tsp pink gel food coloring (optional)

Strawberry Buttercream Frosting:

• 1 cup (225g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• ¼ cup fresh strawberry puree
• 1 tsp vanilla extract
• 1-2 tbsp milk

Equipment

• Two 8-inch round cake pans
• Parchment paper
• Mixing bowl
• Electric mixer or whisk
• Rubber spatula
• Cooling rack
• Cake leveler (optional)
• Blender or food processor (for puree)
• Fine mesh strainer (optional, for puree)

Instructions

1. Preheat and prep (5 minutes): Preheat oven to 350°F (175°C). Grease two 8-inch pans and line with parchment. I skipped parchment once, and my cakes stuck – don’t do it!
2. Puree strawberries (5 minutes): Blend 1 ½ cups fresh strawberries until smooth, and strain if desired for a smoother texture. Measure out ¾ cup for the batter and ¼ cup for frosting.
3. Mix dry ingredients (3 minutes): Whisk flour, baking powder, and salt in a bowl. Set aside for even rising.
4. Cream butter and sugar (5-7 minutes): Beat butter and sugar on medium until light and fluffy – about 5 minutes with my stand mixer. This adds air for a moist homemade strawberry cake.
5. Add eggs, vanilla, and puree (3 minutes): Mix in eggs one at a time, then vanilla and strawberry puree (add gel coloring here if using). Scrape the bowl; it might look curdled, but that’s normal!
6. Combine wet and dry (5 minutes): Add half the dry mix, then milk, then remaining dry mix, mixing on low until just combined. Overmixing makes a dense cake – I’ve tossed batches for this!
7. Divide and bake (28-32 minutes): Divide batter evenly, smooth tops. Bake until a toothpick comes out clean, rotating pans halfway.
8. Cool and release (10 minutes): Cool in pans 10 minutes, then invert onto a rack. Remove parchment and cool completely, about 1 hour.
9. Frost and decorate: Beat butter for frosting, add powdered sugar, strawberry puree, vanilla, and milk until smooth. Frost layers and garnish with fresh strawberries for a stunning best strawberry cake.

Pro Tips for Strawberry Birthday Cake Success

Here’s what I’ve learned to make your easy strawberry cake the best strawberry cake:

• Use fresh strawberries. Frozen can work, but thaw and drain well to avoid a watery batter. Fresh gives the brightest flavor.
• Room-temp ingredients. Cold eggs or milk can cause uneven mixing. Let them sit out for 30 minutes.
• Cream thoroughly. Beating butter and sugar until pale ensures a light cake. Skimp, and it’s dense.
• Strain puree (optional). For a smoother texture, strain the seeds out, but I love the rustic look with them in.
• Don’t overbake. Check at 28 minutes; overbaking dries out the cake. An oven thermometer helps – my old oven ran hot!
• Chill before frosting. 15 minutes in the fridge prevents crumbs in your frosting for a clean, pink look.

If your cake isn’t pink enough, add a touch of gel coloring – natural puree varies in hue!

Variations and Customizations for Strawberry Birthday Cake

This strawberry cake recipe is perfect for tweaking. Here are ideas I’ve tried for birthdays and events:

• Strawberry lemon: Add 1 tbsp lemon zest to the batter for a zesty twist, great for summer.
• Gluten-free version: Use a 1:1 gluten-free flour blend. I’ve made this for clients with success.
• Vegan delight: Use plant-based butter, flax eggs, and almond milk. I’ve perfected this for vegan parties.
• Berry medley: Fold in ½ cup raspberries or blueberries for a mixed berry vibe.
• Strawberry shortcake style: Layer with whipped cream and fresh strawberries for a lighter take.
• Cupcakes: Bake in muffin tins for 18-22 minutes for portable strawberry treats.

Make it yours – Nonna Rosa said, “Berries bring the party!” Share your creations with our community!

Storing and Serving Your Strawberry Birthday Cake

Keep your Strawberry Birthday Cake fresh with these bakery-tested tips:

• Room temperature: Unfrosted layers, wrapped in plastic, last 2 days. Frosted cake in an airtight container for 1-2 days due to fresh puree.
• Fridge: Store frosted cake up to 5 days, wrapped tightly, to preserve berry freshness. Serve at room temp for best flavor.
• Freezer: Freeze unfrosted layers up to 3 months, wrapped in plastic and foil. Thaw in fridge overnight.
• Serving: Slice at room temperature with extra strawberries or vanilla ice cream. Garnish with mint for a summery best strawberry cake.

Display on a stand with fresh berries for a vibrant, party-ready presentation!

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FAQ

Can I make this cake ahead?
Yes! Bake layers up to 2 days ahead, wrap tightly at room temp. Frost the day of.

Can I use frozen strawberries?
Yes, thaw and drain well to avoid excess liquid. Fresh is best for vibrant flavor.

Why isn’t my cake pink?
Strawberry puree varies; add a touch of pink gel coloring for a bolder hue.

Can I make it vegan?
Use plant-based butter, flax eggs, and almond milk – I’ve tested it successfully.

What if my cake is dense?
Check for overmixing or too much flour. Mix lightly and spoon flour into the cup.

Conclusion

Baking a Strawberry Birthday Cake is about capturing summer’s sweetness, whether for a kid’s birthday or a romantic gathering. This easy strawberry cake recipe, refined through my kitchen trials and Nonna Rosa’s wisdom, makes you feel like a baking pro, even if it’s your first try. Don’t stress if it’s not perfect – my early cakes weren’t either! Frost with berry love, garnish with flair, and share your masterpiece with our Sophie’s Sweet Haven community. For more summery treats, try my Lemon Blueberry Cake. Happy baking, friends!