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Fresh Strawberry Cake has layer of rich vanilla cake with strawberries and cream frosting in between. Perfect for birthdays and parties or just a fancy summer dessert treat.

Strawberries are the epitome of spring and summer desserts. Just take a look at our Berry Parfait with Lemon Whipped Cream and Strawberry Pretzel Salad. Both are loaded with berries just like this cake.

Slice of Fresh Strawberry Cake being pulled from a whole 3 layer cake
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Fancy Strawberry Cake

This Fresh Strawberry Cake recipe starts with a rich, moist vanilla cake that is divided into three layers, and slathered with the most light and fluffy whipped cream and cream cheese frosting, and it’s overflowing with fresh strawberries.

It’s a light yet filling treat that’s perfect for summer. It’s the best Strawberry Cake you’ve ever had!

a slice of vanilla cak.e with straberry frosting sitting on a plate with a strawberry and a fork

How to Make Fresh Strawberry Cake

See recipe card below for ingredient quantities and full instructions.

The vanilla cake is dense, almost like a pound cake but fluffier, which is of course perfect for this Strawberry Shortcake type dessert. In the original recipe I found, there were instructions for making a two layer cake, but if this homemade strawberry cake was going to be fancy enough to satisfy my boy, it had to have three layers. I increased the recipe and made a couple of adjustments, which I’ll share in the recipe below.

  1. Prep. Always, always preheat your oven for even cooking. Start by preheating your oven to 325 degrees F. Grease and flour 3, 9-inch round baking pans.
  2. Mix. Combine all of the ingredients as described in the recipe, dry ingredients in one bowl and wet in another. I use a stand mixer with the paddle attachment. Make sure to carefully follow the measurements.
  3. Pour. Divide the batter into the three pans. Having a kitchen scale would come in handy here, but you can also just eyeball it. Tap the pans on the counter a few times to release air bubbles. This will result in a flatter top for your cake layers.
  4. Bake. Slide the pans into the oven and bake for about 35 minutes. The tops should be golden and should spring back when lightly touched. A toothpick inserted into the center of the cake should come out clean with a few moist crumbs. Cool the cake layers in the pans for 10-15 minutes, then transfer to a wire rack to cool completely before frosting.

How to Frost a Fresh Strawberry Cake

The fresh strawberry frosting was positively glorious! With fresh, homemade whipped cream, a little sugar (I use granulated but you can also use powdered sugar) and tons of fresh strawberries, it’s light and fresh and creamy, and the perfect way to balance out the heaviness of the cake. Whipping in some cream cheese helps to stabilize the frosting and keep it from melting too quickly.

Topped with fresh strawberry slices, this Fresh Strawberry Cake is the perfect springtime dessert. It’s got fresh strawberries for real strawberry flavor and a creamy smooth texture.

  1. Using a stand mixer with the whisk attachment, beat whipped cream until stiff peaks form. This will take several misnutes at high speed, but is crucial to stabilizing the frosting. *TIP – chill the metal bowl and whisk in the freezer for 20 minutes to help keep the whipped cream cold. Set the whipped cream in the refrigerator while you whip the cream cheese.
  2. Beat the cream cheese with sugar and vanilla for several minutes. It should be super creamy and fluffy.
  3. Add chopped strawberries to the cream cheese, then fold in the chilled whipped cream.
  4. Make sure your cake is completely cooled before adding the frosting.
whole 3 layer round cake with strawberry frosting

FAQs

Can you make this recipe into cupcakes?

Yes, you can, keeping in mine that the recipe is for a 3 layer cake so it will make a lot of cupcakes. You can use the slider in the recipe card to change the serving from 12 to 8 to easily cut the recipe by a third if you like. As is, it will make around 36 cupcakes.

Can I make this fresh strawberry cake in a 9×13-inch baking pan?

As with the cupcakes, you’d have batter left over using the recipe as is. If you use the slider to go from 12 to 8 servings, this will reduce the recipe and make it doable for a baking dish instead of 3 layers.

Can I use all-purpose flour instead of cake flour?

I recommend using cake flour for this fresh strawberry cake. It will give a lighter, fluffier texture.

Can I use frozen strawberries instead of fresh?

No, frozen berries have a lot of liquid and won’t hold up well in the frosting. I recommend using fresh.

Can I make this cake ahead of time?

You can make just the vanilla cake up to 2 days in advance. Cool, wrap in plastic wrap and refrigerate until ready to frost. I suggest preparing the frosting no more than a couple of hours in advance. If you must make the frosting in advance, you can do so but don’t add the strawberries until just before icing the cake.

Does a Cake with Fresh Strawberries Need to be refrigerated?

This Strawberry Cake should be stored in the refrigerator until ready to serve. The whipped cream strawberry frosting will melt if left out for too long. Keep it in the fridge until you’re ready to serve, then right back in the fridge after slicing and serving. You can lightly cover it with plastic wrap to keep it moist.

How do you keep strawberries fresh in a cake?

Before you add your chopped berries to the frosting or to garnish the cake, wash them in a water and vinegar solution and dry them really well.

Also, I recommend making the frosting no more than 1-2 hours in advance of serving or the berries will begin to weep and melt the icing. Keep in the refrigerator until you’re ready to serve, and don’t garnish until just before serving.

Can I use a boxed cake mix?

If you are short on time and just want the frosting, you can use a cake mix instead. Keep in mind that mixes tend to be softer and may not hold up as well against the frosting.

Pro Tips

  • For best results, keep refrigerated until ready to serve, then place back in the fridge immediately after slicing.
  • To give your cake a pink hue to match the frosting, add a few drops of red food coloring.
  • To frost the cake, use an offset spatula to smooth it around out.
  • Make sure to very gently fold in the whipped cream, or use Cool Whip instead. If your frosting is runny, it’s most often because the whipped cream was not stiff enough to begin with, or was overstirred. You can try to save it by adding some Cool Whip
3 layer strawberry cake with strawberry frosting

More Delicious Cake Recipes

Recipe

Fresh Strawberry Cake

4.51 from 63 votes
Fresh strawberry cake has an impressive 3 layers of moist vanilla cake topped with a light and fluffy strawberries and cream frosting.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings 12 servings

Ingredients
  

Cake

  • 4 1/2 cups cake flour
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons butter room temperature
  • 2 cups granulated sugar
  • 4 eggs + 1 egg white
  • 3/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange extract optional
  • 3/4 cup + 6 tablespoons milk

Strawberry Frosting

  • 3 cups heavy cream
  • 8 ounces cream cheese, softened brick style, full fat
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar
  • 2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)

Instructions
 

Cake

  • Preheat oven to 325 degrees. Prepare 3, 9-inch round cake pans by spraying liberally with non-stick cooking spray.
  • Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
  • In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
  • Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
  • Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
  • Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
  • Divide the batter into 3 prepared, round baking pans.
  • Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.

Frosting

  • In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge). *NOTE – use a chilled bowl and paddle to help keep the cream cool.
  • Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
  • Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.

Assembly

  • Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2″ or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.

Notes

  • This cake should be refrigerated until ready to serve. The frosting should be prepared no more than 2 hours in advance. and then refrigerated.
  • Make sure to very gently fold in the whipped cream, or use Cool Whip instead. If your frosting is runny, it’s most often because the whipped cream was not stiff enough to begin with, or was overstirred. You can try to save it by adding some Cool Whip.
  • You can make this recipe into cupcakes. It will make 36-40 as is. If you only need 24 cupcakes, slide the servings slider to 8 servings and use those measurements. Bake time will vary, but should take approx. 20 minutes. 
  • For a 9×13-inch baking dish, slide the servings slider to 8 servings and use those measurements. Bake for approx. 40 minutes or until a toothpick inserted into the center comes out clean.

Nutrition

Calories: 777kcalCarbohydrates: 89gProtein: 10gFat: 43gSaturated Fat: 26gTrans Fat: 1gCholesterol: 186mgSodium: 249mgPotassium: 382mgFiber: 3gSugar: 51gVitamin A: 1552IUVitamin C: 47mgCalcium: 148mgIron: 1mg
Keyword fresh strawberry cake, strawberry cake

This post was originally published in 2016 and has been updated in 2021 to include tips, notes and answers to frequently asked questions. 

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Sorry what size cake pans?
    And does it rise much?
    Thinking of turning it into cupcakes…any concerns that it wouldn’t work?

    Thanks!

  2. I used this frosting recipe on boxed white cake mix- it’s awesome and everyone loved it. For whatever reason I accidentally put 2 boxes of cream cheese in – my brain just kept thinking 2 – tired mom – but it made it really hold together well. I also spread strawberry jam between the layers so it wouldn’t mush up the cake. Thank you so much for posting this – it’s going to be a summer get together staple!

  3. I think 9” pans would be best. I used 8” and this cake is extremely high. I can’t wait to taste it. Also I feel the whipped topping is kind of wet is that the case?

  4. Oops. I just read that this IS a pound cake lol. I never look at anything except a couple of photos and then the recipe. Sorry about that.

  5. For me, the whole cake from batter to frosting/topping was a bit too heavy. The cake was almost like a pound cake, so for those of you who prefer light chiffon cakes with strawberry, best make a different cake than this one. It is a beautiful cake, though, and tasty, just very heavy.

  6. I am making this cake for our Mothers Day gathering and this will be the 6th one I have made. All of them turned out fantastic. My daughter’s favorite cake is Strawberry and I always made strawberry cake for her birthday she turned me on to this cake and it is the best ever. I could throw away all my other recipes because this is the ultimate strawberry cake.

  7. this is an update to a comment I made earlier. I decided make this recipe once again trying to achieve a lighter version of the cake. Your recipe is similar to the 1-2-3-4 cakes with a few variations so the only thing I changed was to use 3 and one half cups of unsifted flower which after sifting was close to the 4 1/2 cups as in your recipe and the cake was absolutely amazing. Everyone at this party raved and said it was like something you would buy from a high end bakery. Thanks so much for this recipe. It is a keeper!!!

    1. Thanks Missy, for your feedback! We do love the dense cake, but I love that you took it on to create something that you would love as well. Kudos!

  8. I found this recipe a while back and asked my mother in-law to make for my husbands retirement party. She made it following the recipe exactly. While both my husband and I enjoyed the density of the cake, most of the other at the party thought the cake was too dense. The icing is amazing. I would make this recipe once again trying to achieve a lighter version of the cake. Your recipe is similar to the 1-2-3-4 cakes with a few variations so the only thing I changed was to use 3 and one half cups of unsifted flower which after sifting was close to the 4 1/2 cups as in your recipe and the cake was absolutely amazing. Everyone at this party raved and said it was like something you would buy from a high end bakery. Thanks so much for this recipe. It is a keeper!!!

  9. I am a baker too. Love & enjoy it. I have a few regulars I bake for. My life dream was to own my own bakery. This year for my birthday I am going to make this strawberry cake for myself. Glass plater presentation

  10. I have no clue how you did it. You cake looks amazing. I love to bake and the two times I have tried this the cake comes out more like a shortcake rather than a fluffy cake that is pictured. Did I do something wrong? Also, it collapses on me….this cake is not travel friendly haha maybe I am not meant to make this cake

    1. It’s not very travel friendly, unless maybe you freeze it. The cake is definitely very dense and not like a traditional cake. More like a shortcake like I talked about in the post.

  11. Just curious the recipe calls for 3/4 cup plus 6 tablespoons of milk. This is equal to 1 cup and 2 tablespoons. I was wondering if I missed in the recipe that it was written that way because it is added in different steps. Thanks

  12. I’m making this for Easter Sunday dessert..my sister is an awesome Baker if cookies as a side job. I’m a good Baker too haven’t made a cake from scratch in many years. I’m sure it will taste awesome. Thanks fir the recipe.

  13. Can you cut the sugar in the cake portion to 1 cup without compromising consistency? This cake looks outstanding!

  14. I have problems with strawberries running even in refrigerator. How do you keep from doing this in your recipe?

    1. This cake is meant to be enjoyed with a couple of days. It’s fine for a few hours if left out, but yes, because of the juices the strawberries do run a bit, especially the garnish. In the frosting however you really can’t tell until the second day. And it doesn’t ruin the cake at all.