This recipe delivers the ultimate strawberry cake experience in every bite. We’ve put real strawberries in both the cake and the frosting through a homemade concentrated puree. We’ve made sure to enhance the strawberry flavor even more by using strawberry extract and strawberry jello as well. Each layer of cake is soft, moist, and infused with that irresistible berry goodness.

For more strawberry goodness, try your hand at our strawberry pie or take things easy with strawberry pretzel salad.

Why Our Recipe

  • Real strawberries in both the cake and the frosting plus a flavor boost with strawberry extract and strawberry jello for an intense strawberry flavor.
  • Instead of a traditional buttercream, this recipe features a unique strawberry Chantilly cream made with whipped cream, cream cheese, and mascarpone.
  • A soft, moist two-layer cake that’s full of strawberry flavor.
A whole strawberry cake on a cake stand.

This cake is topped with a luscious strawberry Chantilly cream. Instead of the usual buttercream, we’ve whipped up a light and airy frosting made with whipped cream, cream cheese, and mascarpone. The result is a velvety-smooth frosting that makes for a beautiful cake. If you love strawberries, this cake is for you!

Ingredient Notes

  • Strawberries: Fresh, hulled strawberries are used to make the concentrated puree for both the cake and frosting. Frozen strawberries can be used but will have additional moisture from the ice and may take longer to reduce into a thick syrup.
  • Cake Flour: Cake flour is key to achieving a tender and light crumb. If you don’t have cake flour, you can make a substitute by measuring out 3 1/2 cups of all-purpose flour, then removing 7 tablespoons of the flour and replacing it with cornstarch. Sift well before using.
  • Strawberry Extract: This adds a boost of strawberry flavor.
  • Buttermilk: If you don’t have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
  • Pink Food Coloring: Without food coloring, this cake is a pale pink. If you want that brighter pink, you’ll want to add some pink food coloring to give it a boost.
  • Instant Strawberry Jello: The jello gives the Chantilly cream a strawberry flavor and a beautiful pink color and stabilizes the frosting. No jello? You can grind up freeze-dried strawberries into a powder until you have approximately 1/3 cup. Add this to your chantilly cream along with 2 tablespoons of cornstarch to stabilize the cream.
  • Mascarpone Cheese: If you can’t find mascarpone, you can substitute with an equal amount of softened cream cheese.

Don’t Overmix!

Overmixing cake batter is one of the most common mistakes that can lead to a dense, tough cake. When you mix the batter too much, the gluten in the flour gets overworked, which can result in a cake that’s chewy or rubbery instead of soft and tender.

This recipe has built-in steps to help you avoid overmixing, like mixing dry and wet ingredients separately and adding them together in batches. There are some other tips to keep in mind as well.

Be sure to mix on a low speed. Stop mixing as soon as the ingredients are just incorporated. Don’t worry if the batter has a few small lumps; they will work themselves out as the cake bakes.

Use a rubber spatula to gently scrape down the sides and bottom of the bowl. This ensures everything is evenly incorporated without the need for additional mixing.

Cake Conversion Guide

Converting to Different Pan Sizes

You can easily convert recipes to fit different pan sizes by adjusting the amount of batter, the baking time, and sometimes the temperature. Here’s how to make sure your cake turns out perfectly no matter the pan:

  1. Adjust the Batter: Use the chart above to determine how many cups of batter each pan requires. For example, if your recipe is designed for two 9-inch round pans, but you only have 8-inch round pans, you’ll need to reduce the amount of batter. A 9-inch round pan requires 3 cups of batter, but an 8-inch round pan only needs 2 1/4 cups.
  2. Adjust the Baking Time: Different pan sizes can affect how long your cake needs to bake. Smaller, deeper pans will require more time to bake through, while larger, shallower pans may need less. Keep an eye on the cake and use the toothpick test (inserting a toothpick into the center to check for doneness) to ensure it’s baked all the way through. The chart gives you a general idea of how long each size will take.
  3. Frosting Amounts: If you’re scaling the recipe, you’ll also need to adjust the amount of frosting. For example, two 9-inch layers need about 4 cups of frosting, but if you’re using a larger 12-inch pan, you’ll need around 6 cups to cover the cake properly.
A slice of strawberry cake on a stack of small dessert plates.

Frosting Designs

To achieve those beautiful rosettes on the strawberry cake, you’ll want to use a Wilton 1M piping tip or another large open star tip. This tip creates the classic swirl design that makes rosettes look full and fluffy.

Start by holding the piping bag at a 90-degree angle to the cake surface, then pipe in a tight circular motion, starting from the center of where you want each rosette and working your way outward. Be sure to apply steady pressure to the piping bag for even swirls, and stop squeezing just before you lift the tip away to create a clean finish.

Storage Instructions

Refrigerate: Store the cake in an airtight container for up to 5 days. Since the frosting contains cream cheese and mascarpone, it’s important to keep the cake refrigerated.

Freeze: You can freeze the unfrosted cake layers by wrapping each one tightly in plastic wrap, then in aluminum foil, and storing them in a resealable freezer bag. The layers can be frozen for up to 3 months.

More delicious cake recipes…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.