Moist Strawberry Layer Cake with Fresh Strawberry Frosting

This homemade strawberry cake features layers of moist, bright pink cake and a luscious strawberry buttercream. Both the cake batter and the frosting are flavored with reduced strawberry puree, so the flavor and color are genuinely fresh and vibrant.

It takes a little extra time to make from scratch, but the real strawberry flavor and tender crumb are well worth the effort compared with a box mix.

This post was updated May 18, 2025 with a slightly improved recipe for a more tender cake, new photos, and step-by-step tips.

Why You’ll Love this Strawberry Cake

This strawberry layer cake is impressive and delicious. The crumb is tender and moist, and the buttercream has a bright, true strawberry taste. Unlike recipes that rely on cake mixes or gelatin, this one is made entirely from scratch and uses real strawberries reduced into a concentrated puree for both the batter and the frosting.

The cake is adapted from a classic white cake (made with egg whites only), which keeps the crumb light and lets the strawberry flavor shine. Reduced strawberry puree adds natural flavor and color without watering down the batter or the frosting.

The frosting is an American-style buttercream made with butter, powdered sugar, salt and the same reduced strawberry puree. When the puree is properly reduced and cooled, the buttercream is stable, silky and full of strawberry flavor.

Method – with Step-by-Step Photos

Jump to the printable recipe below for exact measurements and timings.

Jump to Recipe

Make the Reduced Puree

The reduced strawberry puree is used in both the cake and the frosting, so you’ll make a generous batch.

1. Core the strawberries. Remove the hulls and any stems.
2. Puree. Blend the berries until smooth.
3. Optional: strain. If you prefer a seedless texture, press the puree through a fine-mesh strainer.
4. Reduce. Simmer the puree in a large saucepan over low heat, stirring often. Reduce it to about half the original volume, then remove 1/2 cup (this portion goes into the cake batter). Continue reducing the remaining puree until it becomes thick like jam (about 1/4–1/3 cup) for the frosting. Cool fully before using.

Important: Reducing the puree concentrates the flavor and removes excess liquid. If you skip this, the cake will be weakly flavored and the frosting can become watery or separate.

Make the Cake

1. Prep. Preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round pans with parchment and grease the sides. If your 8-inch pans have short sides, use two 9-inch pans instead.
2. Combine dry ingredients. Sift flour, baking powder, baking soda and salt together, then whisk to combine.
3. Combine wet ingredients. Whisk together oil, milk, 1/2 cup reduced strawberry puree (cooled), vanilla and a few drops of red food coloring if you want a brighter pink tone.
4. Cream butter and sugar. Beat room-temperature butter and sugar until light and fluffy.
5. Add egg whites. Beat in the egg whites gradually, about half at a time, until incorporated.
6. Alternate dry and wet additions. With the mixer on low, add one-third of the dry ingredients, then half of the wet mixture; repeat, finishing with the remaining dry ingredients. Scrape the bowl as needed and avoid overmixing.
7. Divide and bake. Divide batter between prepared pans and smooth the tops. Bake both pans on the same oven rack: 30–35 minutes for two 8-inch pans, or 25–30 minutes for two 9-inch pans, until a toothpick comes out clean or with a few crumbs.
8. Cool. Let cakes cool completely in their pans, then transfer to a wire rack.

Frosting & Assembling the Cake

Make the buttercream after the cakes are fully cooled. Use the thicker jam-like reduced puree for the frosting; it must be fully cooled or the buttercream can separate.

Beat butter until smooth, then gradually work in powdered sugar with the reduced puree, salt and vanilla. Add puree a tablespoon at a time until you reach the desired flavor and consistency. If needed, add 1–2 tablespoons of whipping cream to adjust texture. A few drops of red coloring will deepen the pink color if you like.

When assembling, place one cake layer top-side down, spread about 3/4 cup frosting, then set the second layer on top. Apply a thin crumb coat around the sides and chill until it sets, then finish with the remaining frosting, creating swirls or smooth finishes as you prefer.

Baking Tips

• Reducing the strawberry puree is essential — don’t skip it.
• Frozen berries are fine but will take longer to reduce because they release more liquid.
• Bring butter, egg whites and milk to room temperature before beginning (about 30 minutes out of the fridge).
• If the cakes dome, wait until fully cool, then level with a serrated knife.
• The concentrated puree should be room temperature before adding to the batter; for frosting it must be room temperature or cold, never warm.
• Only frost completely cooled cakes to prevent the buttercream from melting.
• To save time, you can make a smaller batch of puree for the cake and use seedless raspberry preserves in the frosting, though preserves aren’t recommended for the batter.

Make Ahead Tips

The reduced puree can be made up to three days ahead and stored in an airtight container in the refrigerator. Cool fully before sealing to avoid condensation.

Cake layers can be baked a day before serving. Cool, wrap each layer, and keep at room temperature until assembly day. Unfrosted layers also freeze well for up to two months if wrapped tightly; thaw in the fridge and assemble the day you plan to serve.

If you enjoy this strawberry layer cake, other recipes you might like include strawberry cupcakes, a strawberries-and-cream cake, strawberry ice cream cake, or strawberry cheesecake.

Strawberry Cake

A tender, bright pink layer cake with creamy strawberry buttercream. Both batter and frosting are flavored with reduced strawberry puree for real strawberry taste.

Prep: 1 hr 30 mins

Cook: 30 mins

Cooling: 2 hrs

Total: 4 hrs

Servings: 12 slices

Equipment

• Two 8-inch (20 cm) round cake pans with at least 2 inch sides

Ingredients

Strawberry Puree – Makes Enough for the Cake and Frosting

• 2 lbs strawberries (900 grams)

Strawberry Cake

• 2 2/3 cups all-purpose flour (334 grams)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoon vegetable oil (30 ml)
• 3/4 cup whole milk (180 ml)
• 1/2 – 2/3 cup reduced strawberry puree (120 ml)
• 1 teaspoon vanilla extract
• 2-4 drops red food coloring (optional)
• 3/4 cup unsalted butter (168 grams), softened
• 1 1/2 cups granulated sugar (300 grams)
• 5 large egg whites

Strawberry Frosting

• 1 1/2 cups unsalted butter (340 grams), softened but slightly firm
• 5-6 cups powdered sugar (550–660 grams)
• 4-5 tablespoons reduced strawberry puree (60–75 ml), room temperature or cold
• 1/4 teaspoon salt
• a few drops red food coloring (optional)
• 1-2 tablespoons whipping cream, as needed

Instructions

Reduced Strawberry Puree

• Core the berries and puree until smooth.
• Optionally strain through a metal sieve to remove seeds.
• Simmer the puree in a large saucepan, stirring as it thickens. Remove 1/2 cup when the volume has reduced to about half — this is for the cake. Continue reducing the rest until jam-like and deep red for the frosting. Cool completely.

Strawberry Cake

• Preheat oven to 350°F (180°C). Line two 8-inch pans with parchment and grease the sides.
• Sift flour, baking powder, baking soda and salt together and set aside.
• Whisk oil, milk, 1/2 cup reduced strawberry puree (cooled), vanilla and optional food coloring.
• Beat butter and sugar until fluffy, then add the egg whites gradually.
• With the mixer on low, alternate adding the dry mixture and the milk/puree mixture, beginning and ending with the dry ingredients. Do not overmix.
• Divide batter between pans and bake 30–35 minutes for 8-inch pans (25–30 minutes for 9-inch pans).
• Cool completely before removing from pans and assembling.

Strawberry Frosting

• Beat butter until smooth, then mix in 2 cups powdered sugar on low speed with salt and vanilla.
• Add 2 tablespoons reduced strawberry puree, then continue beating in remaining powdered sugar 1 cup at a time, alternating with 1 tablespoon puree until you reach the desired taste and consistency.
• If the frosting is too thick, beat in 1–2 tablespoons whipping cream. Add optional food coloring if you want a brighter pink.

Assembling the Cake

• Level the cooled cakes if needed. Place one layer top-side down on your serving plate.
• Spread about 3/4 cup frosting on the first layer, then place the second layer top-side down.
• Apply a thin crumb coat and chill about 20 minutes. Finish frosting the sides and top with the remaining buttercream, making swirls or smoothing as desired.

Notes

1. Cake pans: Use two 9-inch pans if your 8-inch pans have short sides. You can also bake in a 9×13 pan; bake time will be about 40–45 minutes and you may need to halve the frosting.
2. Strawberries: To save time and fruit, you can reduce 1 lb of strawberries for the batter and use seedless preserves in the frosting, though preserves are not recommended for the batter.
3. Room temperature ingredients: Bring butter, milk and egg whites to room temperature before mixing. Separate the eggs while cold, then let the whites warm to room temperature.
4. Puree temperature: Reduced puree should be at room temperature before adding to the batter. For frosting, the puree must be room temperature or cold to avoid separation.
5. Make ahead: The reduced puree keeps up to 3 days refrigerated. Cake layers can be made a day ahead or frozen (wrapped) for up to 2 months. Frost the cake on the day you plan to serve.
6. Storage: Store a frosted cake covered at room temperature for up to 8 hours in a cool kitchen. Refrigerate leftovers and bring them to room temperature for about 30 minutes before serving.

Nutrition

Calories: 714kcal, Carbohydrates: 93g