Fresh Strawberry Cake

November 24, 2018  ·  Published May 5, 2015

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The only Strawberry Cake recipe you’ll ever need! A fluffy vanilla cake is loaded with fresh sweet strawberries and a rich cream cheese whipped cream. The perfect summer recipe for any celebration or get together.

Slice of strawberry cake on a plate

Homemade Strawberry Cake

This was the cake I wanted for Mother’s Day…so I made it for myself 5 days early. I’m always looking for a reason to make cake, can you tell? This fresh strawberry cake is perfect for any holiday, but it’s also perfect just to celebrate any summer day.

Do you know anyone who doesn’t love the fresh strawberries and cream combination? So when you combine them together along with some tangy cream cheese and add it to the top of a sweet vanilla cake, you know it’s got to be good, and oh how it is!

I had to hurry and take giant slices to my neighbors or I would have just dove into the whole cake and never known when to stop. It is creamy, dreamy, fluffy heavenly cake and I most definitely loved it! Happy Mothers day to me!

But really, Happy Mothers Day to all you Moms out there!

Fresh Strawberry Cake slice on a plate with cut up strawberries

Fresh Strawberry Cake Ingredients

  • Cake flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Whole eggs and egg yolks
  • Milk
  • Vanilla

Whipped Strawberry Frosting Ingredients

  • Heavy cream
  • Powdered sugar
  • Cream cheese
  • Vanilla
  • Fresh strawberries

slice of Fresh Strawberry Cake on a plate with a fork and glass

How to Make Strawberry Cake

  • Preheat oven and prepare cake pans.
  • Sift cake flour and whisk dry ingredients.
  • In an electric mixer cream butter and sugar
  • Mix in eggs and yolks separately then blend in vanilla.
  • Blend in flour mixture alternating with additions of milk.
  • Divide among cake pans and bake until set.
  • Let cool then fresh with strawberry cream cheese whipped cream.

Image of a whole strawberry cake.

Can I Use All-Purpose Flour Instead of Cake Flour?

Cake flour really is best for this strawberry cake recipe with fresh strawberries. It makes the vanilla cake lighter and creates the best texture.

Can I Use Frozen Strawberries Instead of Fresh?

For the best flavor, fresh strawberries are best. I don’t think defrosted frozen strawberries would work here.

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.

Fresh Strawberry Cake on a white plate

More Delicious Strawberry Desserts to Try:

Fresh Strawberry Cake

4.88 from 48 votes

The only Fresh Strawberry Cake recipe you'll ever need! A fluffy vanilla cake is loaded with fresh sweet strawberries and a rich cream cheese whipped cream.

Servings: 12 Servings
Prep Time 45 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 4 hours 10 minutes



  • 3 cups (370g) cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cup (390g) granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1 1/4 cups milk (anything but skim)
  • 2 tsp vanilla extract

Strawberry Cream Cheese Whipped Cream

  • 3 cups heavy cream
  • 1 cup (125g) powdered sugar, divided
  • 8 oz cream cheese , left at room temperature until partially softened (about 20 - 30 minutes)
  • 1/2 tsp vanilla extract
  • 1 1/2 lbs strawberries , hulled and sliced into pieces slightly under 1/2-inch
  • Sliced strawberries for decorating (optional)


  1. Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
  2. Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy.
  4. Mix in eggs and egg yolks one a time adding in vanilla with last egg yolk. Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
  5. Divide batter among prepared baking pans. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center of cake comes out clean.
  6. Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely (I recommend transferring them to gallon size resealable bags after about 25 minutes of cooling so they don't dry and let them finish cooling in the bag).
  7. Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
  8. For the topping: In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrape down sides and bottom of bowl to ensure even mixing).

  9. Add 1/3 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl.

  10. Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy.

  11. Mix in remaining 2/3 cup powdered sugar and vanilla (I've made this cake twice and the second time I added a few drops of liquid red food coloring at this point for a better pink, that pictured was without).

  12. Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.

Recipe Notes

Recipe source: inspired by Spiced Blog

  • 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.
Nutrition Facts
Fresh Strawberry Cake
Amount Per Serving
Calories 729 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 28g175%
Cholesterol 218mg73%
Sodium 213mg9%
Potassium 347mg10%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 43g48%
Protein 9g18%
Vitamin A 1735IU35%
Vitamin C 33.7mg41%
Calcium 158mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: birthday cake, strawberry cake
Author: Jaclyn

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    • Jaclyn

      Jaclyn Bell

      I don’t but you could definitely just fill the 2 pans about 2/3 full then use leftover batter for cupcakes.

  • Julia Dean

    Looks excellent. I’m going to try this for my daughter’s birthday.

  • Cathy Latimer

    Wonder if you can help with a challenge I had with the cake. I let them cool 5 mins and turned onto cooling rack, waited 25 mins and lifted/slid them into 1 gallon bags to finish cooling as suggested. Racks are about 1″ off granite counter. Used a large flat spatula/scraper for first layer, found part of the cake left on the rack (moist condensation on bottom touching the rack) and the cake’s integrity was worrisome (trying to crack). Wondered if I should let it cool in the pan longer next time? The cake texture was good, and it didn’t seem dry. Used pastry matt to transfer the others – still some sticky at the bottom issues. Maybe skip the transfer to bags on humid day? Had AC on, room temp 70. Was able to stack the layers but traveling to daughters house carefully holding it did crack and slide some, earning the name earthquake cake. Still loved by all. I don’t make many layer cakes so expect it is my inexperience.

    • Jaclyn

      Jaclyn Bell

      Sorry for the late reply, we are in the middle of moving.
      For the cakes you could try freezing them on the racks for a little while for a less stickiness and a sturdier cake to work with, or maybe if you cool bottom side down (you’ll have to invert first onto a plate or something then onto the rack) and that may help.

  • Regan

    Hi, thanks so much for the recipe! It turned out amazing! I have some leftover cream cheese whipped frosting and was wondering how long I can store it?


    Love the vanilla cake recipe. It’s perfect! It’s Moist and just lovely to be the cake for this strawberry cake. Love the way the mixture of the frosting between cream cheese and whipped cream. It’s my 2nd attempt at whole cake and I make everything perfect with this recipe. I even added candied peanuts to style the cake. I used 8 inch pan instead of 9 but it’s OK. Cake turns out tall like those fine dining cake store. Lovely

    • Lily

      Thanm you for recipe. The sponge turned out perfectly. However my cream was too runny,I ended up doubling the amount of mascarpone and even then it was runny. I guess i over whipped heavy cream

  • Kristie

    Hello. I am looking for a white filling that i can put sliced strawberries on for the inside of my cake. Can I use the strawberry cream cheese whipped topping for the filling of my cake with sliced strawberries on it and then ice the outside of cake with a buttercream/white chocolate icing? The cake will be a chocolate cake. Thanks in advance for any recommendations.

  • Holly

    This is amazing! I’m making it for a baby shower next month, and decided to do a trial run–OMG! It makes an enormous and very impressive cake. It is, truly, as delicious as it sounds.

  • Qamar

    Hey :) I want to thank you first for all the wonderful recipes you post they are super delicious
    I want to make this recipe for 15×10 inch pan. I want to make Letter “L” cake. Can i do the same amount of the ingredients ? And will the cake be thick enough to cut it 2 layers ?

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing I couldn’t say for sure on ratios for each size of pan. I’m guessing it would work but it just may not be thick enough to get 2 decent sized layers.