Homemade strawberry cake is incredibly moist, with a delicate vanilla flavor and plenty of fresh berries. It’s finished with a lightly sweetened whipped cream topping and extra strawberries. 
If you want a celebration-worthy way to enjoy strawberry season, this homemade strawberry cake is ideal. The cake is moist and buttery, studded with juicy berries, and topped with a fluffy sweetened whipped cream that keeps the flavor light while showcasing the fruit.
It’s a real showstopper.
After a stretch without much baking inspiration, a grocery store display of perfect, bright strawberries reignited my enthusiasm. I started with strawberry muffins and then developed this strawberry sheet cake. The result is a tender vanilla cake with a buttery note and berries in every bite—think strawberry shortcake reimagined as a fluffy sheet cake. If you prefer frosting that isn’t overly sweet, the whipped cream topping will be right up your alley. 
Here are the highlights of the recipe:
- Real butter for rich, authentic flavor and a non-greasy crumb.
- Moderate sugar because the strawberries add natural sweetness.
- Three eggs to create a tender texture.
- Vanilla extract to enhance the cake’s flavor.
- Cake flour for a fine, soft crumb; if you don’t have cake flour, you can make a substitute using all-purpose flour and cornstarch (see recipe notes).
- Milk and sour cream (or Greek yogurt) to keep the cake moist.
- Chopped strawberries—cut them fairly small so they stay suspended in the batter instead of sinking to the bottom.
Strawberry Cake Recipe
Before you begin, bring the butter, eggs, milk and sour cream or yogurt to room temperature so they blend smoothly. You can gently warm the butter, milk and sour cream in short 10-second bursts in the microwave and set eggs in warm water for a few minutes to take the chill off.
After baking, the cake gets a light, sweetened whipped cream topping made with cream cheese, powdered sugar, almond extract (optional) and heavy cream. Beat the cream cheese with the powdered sugar and almond extract first, then gradually add the heavy cream and whip until stiff peaks form. Be careful not to overbeat, which can cause the mixture to collapse.
The whipped cream is airy and not too sweet, making it an excellent partner for the buttery vanilla cake and fresh berries. Spread the topping over the cooled cake and finish with additional sliced strawberries for a fresh, seasonal touch. 
This cake is loaded with berries, wonderfully moist, and a perfect centerpiece for any spring or summer gathering.
Strawberry Cake
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Ingredients
Strawberry Cake
- 2 1/2 cups cake flour*, not self-rising
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup milk
- 1 3/4 cups chopped strawberries
Sweet Whipped Cream
- 4 oz cream cheese, softened
- 1/4-1/2 tsp almond extract, optional
- 3/4 cup powdered sugar (use 1 cup for a sweeter topping)
- 1 3/4 cups heavy cream (about 35%)
- 6-8 oz strawberries, sliced for topping
Instructions
Strawberry Cake
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Preheat the oven to 350°F. Grease and lightly flour a 9×13-inch cake pan.
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Sift together the cake flour, baking powder, baking soda and salt in a medium bowl.
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In a large bowl, beat the butter and sugar until light and fluffy.
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Add the vanilla, then beat in the eggs one at a time.
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Whisk the milk and sour cream together in a liquid measuring cup or small bowl.
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Alternately add about one-third of the flour mixture and one-third of the milk/sour cream mixture to the butter mixture, repeating until combined. Mix gently—do not overmix.
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Fold in the chopped strawberries with a spatula until evenly distributed.
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Pour the batter into the prepared pan and bake 27–33 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely before topping.
Sweetened Whipped Cream Topping
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In a large bowl, beat the cream cheese with the almond extract and powdered sugar until smooth.
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Add the heavy cream and beat until stiff peaks form. Watch carefully to avoid overwhipping.
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Spread the whipped cream over the cooled cake and arrange the sliced strawberries on top just before serving.
Notes
**The unfrosted cake can be wrapped tightly and frozen; thaw overnight in the refrigerator.
***Because the topping uses fresh berries, assemble the cake shortly before serving. The cake itself can be made a day ahead; prepare the whipped topping the morning you plan to serve and keep it chilled in an airtight container until spreading and finishing with fruit.
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