Moist Strawberry Layer Cake Recipe with Fresh Berry Frosting

This homemade strawberry cake features layers of moist, softly pink cake and a creamy strawberry buttercream. Both the batter and frosting are enriched with reduced strawberry puree, giving the cake a genuine, fresh strawberry flavor and a beautiful color.

Though it takes a little extra time compared with a box mix, using real strawberries yields a superior texture and taste.

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

Why You’ll Love this Strawberry Cake

This cake is an elegant, homemade layer cake with real strawberry flavor. Instead of relying on boxed mixes or gelatin, this recipe uses fresh (or frozen) strawberries reduced into a concentrated puree and folded into both the cake and the buttercream. The base cake is adapted from a tender white cake recipe, using egg whites only for a lighter crumb that lets the strawberry flavor shine.

The buttercream is a classic American-style frosting—rich and fluffy—flavored with the same reduced strawberry puree. When made correctly, the frosting tastes distinctly of fresh strawberries without becoming watery.

Method – with Step-by-Step Photos

Click the recipe jump below to go directly to the printable recipe with exact measurements.

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Make the Reduced Puree

Start by preparing a large batch of reduced strawberry puree for both the cake and the frosting.

1. Core the berries. Remove the hulls from the strawberries.
2. Puree. Process the berries in a blender or food processor until smooth.
3. Strain (optional). For a seedless puree, push the puree through a fine metal sieve. This is optional but gives a smoother texture.
4. Reduce. Simmer the puree in a large saucepan over low to medium heat, stirring as it thickens. When the volume has reduced to roughly half (about 1 cup total), remove 1/2 cup for the cake batter. Continue reducing the remaining puree until it’s thick like jam and a deep red (about 1/4 to 1/3 cup). This thicker portion is for the frosting.

Important: Reducing the puree concentrates flavor and removes excess liquid. If you skip this step, the cake will be less flavorful and the frosting may be thin or separate.

Make the Cake

1. Prep. Preheat the oven to 350°F (180°C). Line the bottoms of the pans with parchment rounds and lightly grease the sides. Lining the bottoms helps the layers release cleanly.
2. Dry ingredients. Sift and whisk together flour, baking powder, baking soda and salt. Sifting removes lumps and aerates the flour.
3. Wet ingredients. Whisk the vegetable oil, milk, 1/2 cup reduced strawberry puree (cooled to room temperature), vanilla and optional red food coloring. A few drops of gel color brighten the pink but are not required.
4. Cream butter and sugar. Beat softened butter and sugar until light and fluffy.
5. Incorporate egg whites. Beat in the egg whites gradually, about half at a time.
6. Alternate dry and wet additions. With the mixer on low, add the dry ingredients in thirds, alternating with the wet mixture in halves, beginning and ending with dry. Mix just until combined to avoid overworking the batter.
7. Bake. Divide batter evenly between prepared pans. For two 8-inch pans (with at least 2-inch sides), bake 30–35 minutes. For two 9-inch pans, bake 25–30 minutes. Bake both pans on the same oven rack and test with a toothpick—the cake is done when a toothpick comes out clean or with a few crumbs.

Frosting & Assembling the Cake

After the layers have cooled, prepare the frosting and assemble the cake.

The frosting is an American-style buttercream made from butter, powdered sugar, reduced strawberry puree, a pinch of salt, and a splash of whipping cream if needed. Use only fully cooled, thick reduced puree for the frosting—warm puree can cause the buttercream to separate.

To assemble, level any domed tops, place the first layer top-side down on the serving plate, spread about 3/4 cup frosting, add the second layer, then apply a thin crumb coat around the sides and chill until set. Finish by piping or spreading the remaining frosting in swirls.

Baking Tips

• Reducing the strawberry puree is mandatory for concentrated flavor and stable frosting.
• Frozen berries work well but will require more time to reduce due to extra liquid.
• Bring butter, milk and eggs to room temperature before starting—about 30 minutes at room temp.
• Level domed cakes with a serrated knife only after they are completely cooled.
• Ensure the reduced puree is room temperature or cold before adding it to the frosting; never warm.
• Frost only fully cooled cakes or the buttercream will soften and slide.
• If short on time, make a half batch of puree and use reduced puree in the batter and seedless raspberry preserves in the frosting (not recommended for the batter).

Make Ahead Tips

The reduced puree can be made up to 3 days ahead and stored airtight in the fridge. If refrigerated, bring it to room temperature before using in the batter.

You can bake the layers the day before serving—cool completely, wrap or cover, and store at room temperature. Make the frosting and assemble the cake on the day you serve it.

If you enjoy this strawberry layer cake, other recipes to try include strawberry cupcakes, a strawberries-and-cream cake, or strawberry shortcake variations.