There’s a reason I stopped using strawberry cake mix.
Once you’ve made this cake with real strawberry puree—strained, reduced, and stirred into every layer—you begin to notice what the boxed version lacks: freshness, depth, and control over the sweetness. In this post, you’ll learn how to make a naturally flavored strawberry cake with a creamy pink finish that stands beautifully on its own or as a birthday centerpiece.
If you’ve ever searched for strawberry cake aesthetic, strawberry shortcake cake, or fresh strawberry cake recipes and felt underwhelmed by what you found—this is the recipe to change that.
You’ll also find clear advice on fresh vs. artificial coloring, how real strawberries impact the final texture, and a single swap that changes the crumb completely.
This recipe gives you confidence because everything works in balance—structure, flavor, and ease. And yes, you can make it even if it’s your first time baking a layered cake.
Why This Strawberry Cake Uses Real Puree, Not Syrup or Flavoring
Strawberry cake mix recipes often taste sweet, but they rarely taste like strawberries. That’s because they rely on synthetic flavoring and powdered coloring.
Here, I start with 1½ cups of fresh strawberries and cook them down until they thicken and darken. The reduced puree brings a more natural pink hue and an actual fruit-forward taste.
In my kitchen, this method makes a difference not only in flavor but also in consistency.
Strained puree avoids any grit from seeds and blends smoothly into the frosting and batter. It keeps the cake soft and balanced instead of too wet or dense.
Cake Ingredients That Build Flavor From the Ground Up
The structure comes from a classic mix: all-purpose flour, baking powder, and baking soda. The flavor base blends unsalted butter with sour cream and milk.
I’ve baked this cake with both oil and butter. Butter wins for flavor and texture here. The strawberry cream filling and frosting already add softness, so I prefer the firmer crumb that butter provides.
You can adjust the shade with a touch of pink gel food coloring. I use it sparingly, and only after I’ve added the strawberry puree and tasted the batter. If the berries are bright and ripe, you might not need color at all.
A Fresh Strawberry Cream Filling That Doesn’t Fall Apart
Too many whipped fillings collapse after a few hours. I avoid that by folding stabilized whipped cream into softened cream cheese. Then I add finely chopped strawberries for both color and texture.
The result is light, but not watery. Soft, but sliceable.
I recommend chopping the strawberries small, almost minced. This prevents the filling from becoming too chunky or watery. You want pockets of fruit, not puddles.
If you’re used to frosting-heavy cakes, this whipped layer adds a much-needed contrast.
Frosting That’s Smooth, Pink, and Not Overwhelmingly Sweet
This isn’t buttercream. It’s a soft cream cheese-based frosting made with reduced strawberry puree and a bit of powdered sugar. It spreads smoothly and firms up well in the fridge.
You can leave out the extra food coloring, but I usually add one drop of red gel at the end. It deepens the tone without going neon.
If you’re curious how this compares to lemon curd frosting, the strawberry version is slightly richer, less tart, and more versatile. You can try my Lemon Curd Cake if you’re looking for something sharper.
Comparison: Butter vs. Oil in Strawberry Cake
In my notes, I’ve tried this cake both ways—once using oil, once using butter.
Oil brings moisture, but I found the cake lacked structure. It was soft to the point of being fragile, especially once layered. Butter gives a tender crumb with more control. It holds the whipped filling better and makes cleaner slices.
So I use butter here without hesitation.
This also helps the cake chill well without drying out. And if you’re planning to frost it the next day, the layers stay easy to handle.
Serving Suggestions That Keep the Cake Looking Fresh
Serve this cake chilled, especially in warmer weather. The whipped filling and cream cheese frosting soften as they sit, so cold slices hold their shape better.
I add halved strawberries on top just before serving. Don’t decorate too early or the berries will release moisture and stain the frosting.
For birthday cake ideas or spring events, this one sits beautifully next to a Red Velvet Cake or Vanilla Cake if you’re building a table of options.
You can also serve it with no decorations at all—the natural pink frosting and visible cream filling do enough on their own.
Storage and Leftovers: What Actually Works
Refrigerate any leftovers in a covered container. The frosting firms up in the fridge without becoming dry.
I’ve kept slices for three days and they still taste fresh. But if you’re serving a crowd, expect it to disappear before that.
This cake doesn’t freeze well due to the whipped filling, so make it for the week and enjoy it fresh.
If you want something more freezer-friendly, try my Lemon Cake with Real Zest. That one holds its shape after freezing without any frosting issues.
Final Thoughts and Invitation to Share
This strawberry cake is the one I bake when I want flavor to come through naturally. The real puree, the soft whipped layer, and the creamy pink finish make each slice feel deliberate, not decorated for effect.
Pin this to your cake board for later and let me know in the comments how yours turned out.
What did you serve it with? Did you skip the coloring? Did your guests ask for seconds? I always read and respond.
Strawberry Cake Recipe
Strawberry cake delivers fresh fruit flavor and visual appeal in every layer. Soft pink cake layers are made with real strawberry puree and a hint of food coloring for color. Between them is a light whipped filling with real chopped strawberries. The smooth pink frosting is made with cream cheese, butter, and reduced strawberry puree, giving the cake a clean look and rich strawberry flavor without any chunks or seeds.
Ingredients
- For the Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup full-fat sour cream
- ½ cup whole milk
- ½ cup strawberry puree (strained for smoothness)
- A few drops pink or red gel food coloring (to desired shade)
- FOR THE STRAWBERRY CREAM FILLING
- 1 ½ cups heavy whipping cream
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup fresh strawberries, finely chopped
- FOR THE PINK STRAWBERRY FROSTING
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced and strained strawberry puree
- 1 tsp vanilla extract
- A few drops pink or red food coloring (optional, for an extra pop of color)
Instructions
- MAKE THE STRAWBERRY PUREE: Blend 1½ cups of fresh strawberries into a smooth puree, then strain it through a fine mesh sieve to remove seeds and pulp. Transfer the puree to a small saucepan and simmer over medium heat, stirring frequently, for about 20 minutes or until the mixture is reduced by half and thickened. Let it cool completely before using.
- BAKE THE CAKE LAYERS: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Mix in the sour cream and ½ cup of the cooled, strained strawberry puree. Alternately add the dry ingredients and milk in three additions, beginning and ending with the dry ingredients, mixing just until combined. Add food coloring a drop at a time to reach the desired shade of pink. Divide the batter evenly between the prepared pans and bake for 23 to 27 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- MAKE THE STRAWBERRY CREAM FILLING: In a mixing bowl, beat the softened cream cheese until smooth and creamy. In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese until well blended, then fold in the finely chopped strawberries. Chill until ready to use.
- MAKE THE SMOOTH PINK FROSTING: In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and fluffy. Gradually add the powdered sugar, mixing until completely smooth. Add the reduced, strained strawberry puree and vanilla extract, then beat until well combined. Add food coloring if desired for a more vibrant pink. Continue beating until the frosting is light and creamy with soft peaks.
- ASSEMBLE THE CAKE: Place one cake layer on a cake stand or serving plate. Spread half of the strawberry cream filling over the top, allowing some of the chopped strawberries to be visible. Repeat with the second cake layer and the remaining filling. Place the third cake layer on top and apply a thin crumb coat of the pink frosting to seal in any loose crumbs. Chill the cake for 20 minutes. Once set, frost the entire cake with the remaining pink strawberry frosting, smoothing the top and sides. Optionally, decorate with halved fresh strawberries just before serving.
Notes
Make sure the strawberry puree is completely cool before adding to batter or frosting. For best results, use gel food coloring for a more vibrant shade without thinning the batter or frosting. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 835Total Fat 46gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 15gCholesterol 173mgSodium 400mgCarbohydrates 101gFiber 2gSugar 76gProtein 8g
