Strawberry Cake

As I mentioned in this post about this cake I created for my friend Sergey, I make it my mission to bake birthday cakes designed and tailored specifically to the requests of the friend or relative who is celebrating a birthday. It’s kind of a fun challenge for me, not to mention a great (delicious) homemade birthday gift. Over the years I have come up with recipes for a cookies and cream layer cake (for the 22nd birthday of my lovely college roommate), a chocolate peppermint cake (for my twin sister on our birthday) and a chocolate raspberry cheesecake (for my cousin Dylan) among others. 
This cake recipe came about a few years back for my best friend Kelly’s birthday – she requested a (pink) strawberry layer cake for her birthday, a dessert that she had enjoyed often when she was little. While doing a little research for recipes on the internet however, I was disappointed to find that most recipes for strawberry cake rely on strawberry gelatin mixtures to get the pink color and strawberry flavor.  While there is nothing wrong with a shortcut here and there, it doesn’t take much more effort to throw a bunch of strawberries in to a food processor to get the strawberry flavor and color and give the cake a more authentic strawberry flavor.
This cake is among the best I have ever made – it tastes exactly like a fresh strawberry, is moist and fluffy, and has a gorgeous color. It is also far easier to make than your average layer cake – just stir everything together in a bowl and you’re good to go, no beating the sugar or butter together before starting. I used a cream cheese frosting here to offset the sweetness of the strawberries, but a vanilla buttercream would probably be good too. And actually now that I’m typing this I bet a chocolate buttercream would be fantastic as well – chocolate covered strawberry cake! Keep this recipe in mind for any special occasion, especially Easter next week! This would be a very Spring-y addition to your meal. Enjoy everyone!

For the cake:
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour or 3 cups all purpose flour + 4 1/2 teaspoons baking powder
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries
1 1/2 teaspoons vanilla extract
4 large eggs, beaten
red food coloring (optional)
For the frosting:
1 (8oz) package of cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
Extra strawberries, to decorate

Preheat the oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside. Alternatively, you could also forget making a layer cake and use this batter to fill a 9 inch square pan and a 12 cup cupcake tin like I did (more portable for work!)
In a large bowl, whisk together the sugar, oil, pureed strawberries, vanilla, and eggs. Stir in the flour and salt, mixing everything until well combined. If you want the cake to be a brighter pink, feel free to add a drop or two of red food coloring and stir everything together until you achieve the right shade. Divide batter evenly between prepared pans. Bake the cakes for 25-28 minutes for a layer cake or square cake, 10-12 minutes for cupcakes, or until a tooth pick inserted in the center comes out clean. 
Let the cakes cool completely and then invert them on to a wire rack. Prepare the cream cheese frosting. Beat cream cheese and butter together until smooth. Slowly add the powdered sugar 1 cup at a time, tasting as you go, until the frosting is to your liking in terms of sweetness (you may end up using less than 3 cups of frosting if you like your frosting less sweet). Frost the cake as desired, decorate with sliced strawberries if you’d like, and refrigerate until ready to serve. 
Recipe adapted from 


  1. Wow! That cake looks divine! I love how you can tell how perfectly moist it is just by looking at its photo. I'm sure this recipe will help a lot of baking enthusiasts out there; and it's quite surprising to find out how easy it is to make. At any rate, thanks for sharing the heavenly recipe with us. All the best!

    Megan Anderson @ Cafe Fina

    1. Megan, I just saw this comment on the blog -- better late than never right?! My apologies for the late reply, and thanks for your compliment on the cake, hope you got a chance to make it!! :)