Go Back
Judy John

Fresh Strawberry Cake Recipe

A soft, flavorful strawberry cake packed with fresh berries and balanced sweetness. Perfect for desserts or casual snacking, this recipe delivers moist texture and vibrant flavor with simple steps.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup milk
  • 1 cup fresh strawberries chopped
  • 1 tsp baking powder
Frosting
  • 1 cup whipped cream
  • 1/2 cup strawberries pureed

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Cake Pan
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat oven to 350°F and grease your cake pan. Keep everything ready because this moves quickly.
  2. Cream butter and sugar until light and fluffy. The texture should look airy, not dense.
  3. Add eggs one at a time, then mix in milk. Stir gently to avoid overworking the batter.
  4. Fold in flour and baking powder, then gently add chopped strawberries for even distribution.
  5. Pour batter into the pan and smooth the top. Bake until golden and a toothpick comes out clean.
  6. Cool completely before spreading strawberry whipped frosting. Slice carefully for clean layers.

Notes

For a softer texture, avoid overmixing and slightly underbake. For a firmer, crisp edge, bake a few extra minutes. Chill layers briefly before frosting to prevent slipping. Add lemon zest or vanilla for flavor twists. Store covered in the fridge for up to three days.