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Desserts

Fresh Strawberry Cake

This strawberry cake recipe is made with real fruit—no Jell-O, no artificial colors—just fresh, vibrant strawberries baked into every bite. The result is a moist, flavorful cake that lets the natural berry taste shine. Finished with my rich cream cheese frosting, it’s a superior take on classic strawberry cake.

Fresh ripe berries take center stage in this vibrant, moist strawberry cake recipe made without Jell-O or artificial shortcuts. The natural berry flavor shines through in every bite, complemented by creamy layers of my easy cream cheese frosting. It’s everything a strawberry cake should be, only better.

Fresh Strawberry Cake

Servings: 12-14

🖨️ Print Recipe

What'll You Need

24 ounces ripe, fresh strawberries, stems removed and roughly chopped (or 24 ounces frozen whole strawberries, thawed, drained and roughly chopped
1 cup granulated sugar
4 eggs
1 cup vegetable oil
2 teaspoons pure vanilla extract
½ teaspoon raspberry extract (optional, use sparingly)
1 ½ cups additional granulated sugar
3 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Optional: For color enhancement, you can stir 2 tablespoons beet powder or a few drops of red food coloring into batter prior to baking cakes.

Directions

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.
In a food processor, or blender, process strawberries and 1 cup of granulated sugar until smooth. Set aside.
In a large bowl, using a stand mixer with the paddle attachment, or electric mixer, beat together the eggs and vegetable oil until incorporated.
Add the strawberry mixture, lemon juice, raspberry and vanilla extracts. Mix well. Beat in the remaining 1½ cups granulated sugar.
If desired, add in optional beet powder, or red food coloring, and blend well.
Separately, sift together the flour, baking powder, salt, and cinnamon. Gradually add to the strawberry cake batter. Beat over medium speed until batter is smooth.
Divide cake batter evenly between the two 9 inch cake pans.
Bake at 350 degrees for 40-45 minutes, or until browned and cake springs back when lightly touched in middle.
Place pans on a wire rack to cool. Remove cakes from pans when pans are slightly warm to the touch, and place on wire rack to cool thoroughly.
Fill and frost cake with my easy cream cheese frosting recipe.
Store cake in the refrigerator, and for best flavor, allow to sit at room temperature 15-20 minutes before serving.

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