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Strawberry Cake


A fresh strawberry reduction is used to make this fresh Strawberry Cake! The cake has a lovely pink color and is delicious and delicate. Put fresh strawberries and a slice of delicious cream cheese whipped cream stuffed inside a fluffy vanilla cake. For any party or get-together, this is the perfect dessert for Valentine’s Day. 

You’ll start with your strawberries, puree them, and then simmer them until they’ve been reduced by half to produce this delicious Strawberry Cake. In the end, a three-fourths cup strawberry reduction will be used to cram one pound of strawberries into these cake layers. Strawberry taste is abundant in this homemade strawberry cake, which is sweet and fresh!

I find it challenging. Below I listed the how’s and tips to achieve your goal to make a perfect Strawberry Cake this Valentine’s Day.


strawberry cake


How to Pack Real Strawberry Flavor into Cake

  • Puree fresh strawberries.
  • Reduce down on the stove.
  • Let cool.
  • Stir into a cake batter.

Puree 1 pound of ruby red strawberries. You’ll need a food processor or blender for this step and again when you make the frosting.

Tips for the Best Strawberry Cake

  • Wait until the vanilla cake layers have cooled completely before adding the frosting.
  • Feel free to add a few drops of red food coloring to the frosting to make it a lovely pink color.
  • If you only have salted butter on hand, scale back on the amount of salt you add into the cake batter.
  • Use cake flour instead of all-purpose flour.
  • Use fresh strawberries instead of frozen strawberries.


How To Make A Strawberry Reduction

  • In a medium saucepan, combine the sugar and strawberries. Defrost them first if they’re frozen. Remove the tops and chop them into chunks if they’re still fresh. If you want a smoother reduction, use an immersion blender.
  • Bring to a boil, then lower to low heat and cook for a few minutes. To avoid scorching, stir occasionally.
  • You’re ready to go after the strawberry reduction has thickened to the consistency of tomato paste.
  • Add the salt, lemon juice, and zest of the lemon.
  • Allow the strawberry reduction to cool completely before adding it to the cake batter. I put half of it in the batter and half of it in the icing.


The tricks to homemade strawberry cake and frosting made with real strawberries? (1) Reduced strawberry puree in the cake batter and (2) freeze-dried strawberries in the frosting. Have fun baking!

Strawberry Cake

Strawberry Cake

This really is bursting with fresh strawberry taste! This might be the quickest and simplest cake recipe you'll ever prepare. The yogurt keeps the crumb moist and delicate, and it's wonderful for Valentine's Day.
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 Yields
Calories 492 kcal



  • 1 1/2 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 2.4 ounces freeze-dried strawberries
  • 3/4 cup unsalted butter softened
  • 2 eggs large
  • 2/3 cup sour cream plain Greek yogurt or buttermilk can be substituted
  • 1/2 cup milk whatever kind you have on hand
  • 1 tsp lemon zest zest from about 1/2 a lemon
  • 2 tsp vanilla extract


  • 1 batch plain frosting*
  • 1.2 ounces freeze-dried strawberries



  • Preheat the oven to 325 degrees F, sprinkle three 6-inch cake pans** with non-stick spray, and line them with circles cut from parchment paper.
  • Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
  • Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and strawberry powder in the bowl of an electric mixer, and stir on low speed to combine.
  • Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.
  • Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
  • Add the sour cream, milk, lemon zest, and vanilla.
  • Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
  • Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
  • Cool completely before filling and frosting.


  • Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
  • Fold the powder into the frosting until well-blended.


You may use whatever frosting recipe you choose. I love Swiss meringue buttercream, but you could also use cream cheese frosting or American buttercream (1/2 batch of this recipe).


Calories: 492kcalCarbohydrates: 64gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 98mgSodium: 415mgPotassium: 276mgFiber: 2gSugar: 35gVitamin A: 736IUVitamin C: 156mgCalcium: 88mgIron: 4mg
Keyword strawberry cake
Tried this recipe?Let us know how it was!



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