The smell of strawberries and vanilla swirling through a warm kitchen is one of those small joys that never gets old especially when it means a moist, buttery, homemade strawberry cake is coming out of the oven. This recipe isn’t just another pretty pink dessert.
It’s a celebration of flavor, texture, and simplicity, perfect for birthdays, brunch tables, or just a sweet pick-me-up after a long day. What sets this strawberry cake apart? It’s the real fruit puree, the whisper of vanilla, and the nostalgic kick of strawberry-flavored Jell-O® that turns each slice into a soft, springy bite of happiness.
While some recipes drown in artificial flavors or dry out after a day, this one stays tender and flavorful thanks to the smart combo of whole milk, butter, and room-temperature eggs that ensure a fluffy, consistent crumb every time.
It’s especially popular around spring and summer when fresh strawberries are everywhere, but truthfully, it’s a year-round classic. In fact, searches for strawberry cake spike every March to May people crave that balance of sweet and tangy, light and comforting.
Pair it with a Crustless Mini Quiche for brunch, or cool things down with an Irish Coffee Milkshake as a creamy treat on the side. Trust me this cake is every bit as good as it looks.
Let me know if you give it a try or add your own twist!
Why I’m Obsessed with This Strawberry Cake?
There’s something about this cake that keeps me coming back to it again and again. Here’s what makes it so special in my kitchen:
- It vanished at my spring picnic: The very first time I baked this, it was for a casual spring get-together. I barely had time to grab a second slice everyone loved it! It’s become my go-to for parties and potlucks ever since.
- It’s a one-bowl wonder: No fancy mixers, no mess. Just simple steps with basic tools. I love that I can prep it all in one bowl, even after a long workday. Total win.
- I’ve had fun experimenting with flavors: I tried almond extract instead of vanilla once, just to switch it up and it still turned out amazing. This recipe is flexible enough to let your creativity shine.
- It feels indulgent but still smart: This cake is sweet and buttery, but not too heavy. And strawberries? They’re full of antioxidants and naturally low in calories. Feels like a treat, minus the guilt.
- It freezes like a dream: I slice and freeze extras for later, and they come out just as moist and delicious. It’s the perfect make-ahead dessert.
Strawberry Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Sifter (for cake flour)
- 9×13 inch baking pan or two 9-inch round pans
- Cooling rack
- Spatula
Ingredients
- 2 cups white sugar
- 1 cup butter softened
- 1 3 ounce package strawberry flavored Jell-O®
- 4 large eggs at room temperature
- 2 ¾ cups sifted cake flour
- 2 ½ teaspoons baking powder
- 1 cup whole milk room temperature
- ½ cup strawberry puree
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s).
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in strawberry Jell-O powder.
- In a separate bowl, sift cake flour and baking powder together.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Stir in strawberry puree and vanilla extract until well combined.
- Pour the batter evenly into the prepared pan(s).
- Bake for 30–35 minutes, or until a toothpick comes out clean. Cool before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 393kcal |
| Carbohydrates | 59g |
| Protein | 5g |
| Fat | 15g |
| Sugar | 37g |
| Sodium | 233mg |
Flavor-Packed Tips You Haven’t Tried Yet!
- Go for room-temperature strawberry puree – Cold puree can seize up your butter-based batter and mess with the texture. Let it sit out for 10–15 minutes before adding it in.
- Don’t skip sifting your cake flour – Even if you’re in a hurry. It helps create that soft, airy crumb that makes this cake feel like it’s from a bakery, not a box.
- Use fresh, ripe strawberries for the puree – Overripe strawberries (those ones you almost tossed) are actually perfect here. They’re sweeter and give a deeper, more natural strawberry flavor.
- Rest the batter for 5–10 minutes before baking – It gives the flour time to fully hydrate, which can lead to a more even rise and better texture once baked.
- Try baking in cupcake tins for portion control – This recipe converts beautifully into cupcakes or mini cakes, and they freeze really well too.
- Check doneness with a gentle press, not just a toothpick – The cake should spring back lightly when touched. If it leaves an indent, it needs a few more minutes.
Quick Questions?
1. Can I use frozen strawberries instead of fresh for the puree?
Ans: Yes! Just thaw them completely and drain any excess liquid before pureeing. Frozen strawberries work great when fresh ones aren’t in season.
2. How do I make this cake more moist?
Ans: The recipe is already pretty moist, but you can add 2–3 tablespoons of sour cream or Greek yogurt for an extra tender crumb.
3. Can I bake this in a bundt pan?
Ans: Absolutely! Just make sure to grease the bundt pan really well and extend the bake time by 5–10 minutes. Keep an eye on the center.
4. What kind of frosting goes best with this cake?
Ans: Cream cheese frosting is a classic, but whipped vanilla or a fresh strawberry buttercream also pair beautifully. Keep it light to let the strawberry flavor shine.
5. How long does this cake stay fresh?
Ans: Stored in an airtight container, it stays fresh for up to 3 days at room temp, or 5 days in the fridge. You can also freeze slices for up to 2 months.
6. Can I skip the Jell-O®?
Ans: You can, but it does add color and a nostalgic strawberry flavor. Without it, the cake will taste more like a delicate vanilla-strawberry blend.
