Name: Old Fashioned Homemade Strawberry Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 16 ounces fresh, ripe strawberries; 1/2 cup salted butter (1 stick), room temperature; 1/2 cup cooking oil; 1 3/4 cup white granulated sugar; 6 large egg whites, room temperature; 1/2 cup sour cream, room temperature; 2 teaspoons pure vanilla extract; 2 1/2 cups cake flour; 2 tablespoons cornstarch; 4 teaspoons baking powder; 1 teaspoon salt; 1/2 cup evaporated milk, room temperature; 1/4 cup ground freeze dried strawberries; Red gel food coloring (about 1 drop); 1 1/2 cup salted butter (3 sticks), room temperature; 4-6 cups confectioners sugar, sifted; 4 tablespoons strawberry reduction (reserved from above); 1/4 cup ground freeze dried strawberries; 2 teaspoons pure vanilla extract; Pinch of salt

Jump to Recipe· 3.9 from 59 reviews

If you’re craving a dessert that brings the perfect blend of nostalgia and fresh-from-the-garden flavor, look no further than this Old Fashioned Homemade Strawberry Cake Recipe. It’s a dreamy, pink-hued celebration of juicy strawberries folded lovingly into a moist, tender cake with a luscious strawberry buttercream frosting. Every bite tastes like a cozy summer picnic, filled with sunshine and sweet memories. Whether you’re baking for a birthday, a weekend treat, or just because strawberries are in season, this cake promises a delightful experience you’ll want to make again and again.

Ingredients You’ll Need

A top-down view of multiple bowls and small plates arranged on a surface with a white marbled texture, containing various baking ingredients; a large white bowl filled with halved red strawberries showing juicy textures, three whole brown eggs placed next to a cup filled with smooth white cream at the center; a large white bowl full of white flour with a fine texture sits nearby, along with a rectangular white plate holding four thick sticks of pale yellow butter; a round white bowl contains granulated white sugar with a slightly sparkly surface, and another large white bowl holds a fine white powder of powdered sugar; smaller green bowls contain bright red sliced strawberries and dark brown vanilla extract, while a small white bowl is filled with clear yellow oil; a larger green plate holds piles of white powdery ingredients including cornstarch and another fine white powder, a small bottle of gel color with a label is placed among these, and the entire layout is balanced and colorful with a mix of natural shades; photo taken with an iphone --ar 4:5 --v 7

The magic of this cake lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating that fluffy, flavorful texture and that vibrant strawberry taste we all adore.

Fresh strawberries, 16 ounces: The star ingredient, providing juicy freshness and natural sweetness.
Salted butter, 1/2 cup: Adds richness and a tender crumb; be sure it’s at room temperature for easy mixing.
Cooking oil, 1/2 cup: Keeps the cake moist and soft for days.
White granulated sugar, 1 3/4 cups: Sweetens perfectly without overpowering the natural strawberry flavor.
Large egg whites, 6: Whisked to incorporate air, they lighten the cake’s crumb beautifully.
Sour cream, 1/2 cup: Adds moisture and a subtle tang that balances the sweetness.
Pure vanilla extract, 2 teaspoons: Enhances all the flavors with classic warmth.
Cake flour, 2 1/2 cups: Provides a delicate crumb and lighter structure than all-purpose flour.
Cornstarch, 2 tablespoons: Works alongside cake flour to create a tender texture.
Baking powder, 4 teaspoons: Gives the cake its fluffy rise.
Salt, 1 teaspoon: Balances sweetness and deepens flavor.
Evaporated milk, 1/2 cup: Adds creaminess and moisture for a luscious crumb.
Ground freeze dried strawberries, 1/4 cup: Boosts strawberry intensity without adding moisture.
Red gel food coloring: Just a drop for that iconic pink hue.
Salted butter for frosting, 1 1/2 cups: The base for a rich, creamy strawberry buttercream.
Confectioners sugar, 4-6 cups: Sweetens and thickens the frosting to perfect spreadability.
Strawberry reduction, 4 tablespoons: Infuses the buttercream with authentic strawberry flavor.
Freeze dried strawberries, 1/4 cup for frosting: Adds texture and bursts of flavor.
Pure vanilla extract, 2 teaspoons for frosting: Keeps frosting flavorful and balanced.
Pinch of salt: Enhances the frosting’s sweetness and depth.

How to Make Old Fashioned Homemade Strawberry Cake Recipe

The images show the process of making a strawberry whipped cream dessert. The first layer is a thick, chunky, dark red strawberry mixture in a silver bowl with a spoon inside. The second layer is a creamy, smooth light pink mix with small strawberry pieces in the same silver bowl with a wooden spoon handle visible. The third layer shows a woman's hand holding a whisk with thick, airy pale pink whipped cream covered in strawberry bits. The final layer is a round cake covered in fluffy pink strawberry cream, topped with whole and sliced strawberries and green leaves, placed on a wooden board on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare Your Pans and Oven

Preheat your oven to 350℉ to ensure even baking from the start. Grease two 8-inch round cake pans with cooking spray, then line the bottoms with parchment paper. This little prep step means your cakes will come out cleanly, making your assembly and frosting so much easier and less fussy.

Step 2: Create the Strawberry Reduction

Wash, hull, and halve your fresh strawberries before cooking them gently in a saucepan over medium heat. Keep stirring and mashing as they soften until you’ve got a luscious, thick reduction, about 12-15 minutes. This concentrated strawberry flavor is pure magic in the cake batter, and saving 4 tablespoons for the frosting doubles that delicious essence.

Step 3: Whip the Wet Ingredients

In your stand mixer, beat the butter, oil, and sugar together until light and fluffy. Then gradually add the egg whites, sour cream, and vanilla extract, mixing until everything is beautifully combined. This careful mixing builds the cake’s silky smooth base and adds volume.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the cake flour, cornstarch, baking powder, and salt. This ensures your rising agents and seasoning are evenly distributed throughout the batter for consistent texture and flavor in every bite.

Step 5: Alternate Mixing Dry Ingredients and Milk

Incorporate your dry ingredients and evaporated milk into the wet mixture in alternating batches — one-third flour mix, half the milk, one-third flour, the rest of the milk, then finally the remaining flour. This gentle process keeps everything from overmixing, which preserves tenderness in your cake.

Step 6: Fold in Strawberry Goodness and Color

Next, stir in the strawberry reduction (minus the 4 tablespoons set aside for frosting), the ground freeze dried strawberries, and a drop of red gel food coloring. Watch as the batter turns a gorgeous pink, practically glowing with strawberry flavor. It’s like holding summer in a bowl!

Step 7: Bake the Cake Layers

Pour the batter evenly into your prepared pans. Give each pan a gentle tap on the countertop to release any trapped air bubbles. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean and the top springs back lightly when touched. Allow cakes to cool 10 minutes in the pans, then turn them out onto racks or into the freezer briefly to finish cooling.

Step 8: Whip Up the Strawberry Buttercream Frosting

Beat your room temperature butter until it’s pale and fluffy. Gradually add confectioners sugar, initially mixing slowly to prevent a powdered sugar cloud, then increasing speed as the frosting thickens. Blend in your reserved strawberry reduction, freeze dried strawberries, vanilla extract, and a pinch of salt. Whip until the frosting is luscious and spreadable — pure strawberry heaven.

Step 9: Assemble and Frost Your Cake

Place one cake layer on your cake plate. Spoon about a third of the buttercream in the center and spread gently out to the edges. Add the second layer, press lightly, then cover the entire cake with the remaining frosting. Using your spatula at an angle, smooth the frosting on the sides while rotating the base. Finish by swirling the top for a homemade yet elegant appearance.

How to Serve Old Fashioned Homemade Strawberry Cake Recipe

Garnishes

Decorate your cake with whole and halved fresh strawberries artfully piled on one side for that wow factor. Sprinkle in some extra crushed freeze dried strawberries for texture, and throw in a couple of mint sprigs — these green pops make the pink cake look irresistible and fresh.

Side Dishes

This strawberry cake pairs beautifully with simple, fresh accompaniments. Think lightly whipped cream, a scoop of vanilla bean ice cream, or even a fresh berry salad. These sides elevate your dessert experience without stealing the spotlight from the star of the show.

Creative Ways to Present

Try serving slices on delicate vintage plates with a dusting of powdered sugar or drizzle lightly with a warm strawberry sauce. For special occasions, top each slice with a small edible flower or a dollop of lemon curd to add brightness and a hint of surprise to each bite.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Old Fashioned Homemade Strawberry Cake Recipe fresh by storing it in an airtight container at room temperature if you plan to eat it within 1-2 days. For longer storage, refrigeration helps preserve the buttercream and the cake’s moist texture, but be sure to bring it to room temperature before serving for the best flavor and softness.

Freezing

This cake freezes beautifully! Wrap individual cake layers tightly in plastic wrap, then place them in a freezer-safe container or bag. Frosted cakes can also be frozen if covered thoroughly in plastic and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and then bring to room temperature before slicing.

Reheating

While strawberries are best served fresh, if you want to warm your cake slice slightly, pop it in the microwave for 10-15 seconds. This gentle heat revives the softness without melting the frosting. Avoid reheating large portions to keep the cake’s texture intact.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for this Old Fashioned Homemade Strawberry Cake Recipe because they hold their shape and flavor better during cooking. However, if using frozen, make sure to thaw and drain them well to avoid excess moisture in your batter.

What if I don’t have cake flour?

If cake flour isn’t on hand, you can create a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. This mimics the lower protein content of cake flour and keeps your cake tender.

Why separate egg whites instead of using whole eggs?

Using only egg whites in this recipe helps achieve a lighter, airier crumb. When beaten, whites trap air that gives the cake lift without the extra richness whole yolks would add.

Can I make this cake vegan or dairy-free?

This specific recipe relies on dairy and egg whites for texture and flavor, so adapting it for vegan diets would require significant substitutions. If you’re interested, specialty vegan cake recipes with similar strawberry profiles might be a better fit.

How long does the cake keep its best flavor?

Freshly made, this cake tastes best within 2-3 days when stored properly. The strawberry flavors remain vibrant and the crumb stays moist during this period, but it can still be enjoyed up to 5 days refrigerated if kept airtight.

Final Thoughts

I can’t recommend this Old Fashioned Homemade Strawberry Cake Recipe enough. Each step, from making the strawberry reduction to whipping up that dreamy buttercream, is a joy that results in a truly special cake. It’s the kind of dessert that instantly makes any day feel like a celebration, so grab your mixing bowl and fresh strawberries, and treat yourself (and your loved ones) to something wonderfully sweet and unforgettable.