Fresh Strawberry Cake With Strawberry Buttercream

Strawberry cake with strawberry buttercream made from fresh strawberries!

Strawberry cake made with fresh strawberries and no Jell-O? Yes, it’s possible and it’s delicious! The secret is adding a fresh strawberry reduction to your cake batter and mix the rest into your buttercream frosting for a fresh strawberry cake recipe that tastes like real strawberries! 

fresh strawberry cake with strawberry buttercream

If you’ve been to Pinterest lately, you will have approximately one TRILLION recipes for strawberry cake. I tried a few from some big-name blogs that I thought would for sure delivery and boy was I disappointed. Most recipes contained either Jell-O for the strawberry flavor or the use of a boxed mix.

“silently cries tears of pain”

I just wanted an easy scratch recipe made with real strawberries! Is that not too much to ask?

fresh strawberry buttercream

Now I am definitely not the best baker in the world but I do enjoy a challenge so I set myself up to see if I could make a really good strawberry cake. I gave myself two rules. I had to use real strawberries and the flavor had to taste like real strawberries in the cake alone.

Can you make a fresh strawberry cake without Jell-O?

Now don’t get me wrong. I love me some Jell-O but not in my cakes. Gelatin is not something I would think to add to my cake to make the texture light in fluffy, more like gummy and dense. I think the worst thing about a strawberry cake made with Jell-O is that it tastes like fake strawberries.

Pretty tasty in jolly ranchers but not so much in my cake. So one of my personal challenges was to make a strawberry cake without gelatin.

fresh strawberry cake

Fresh strawberry cake tests and fails

So I began testing my own strawberry cake recipes. I have never worked so long an hard on one recipe. SO many failed attempts and I almost gave up. This is probably way more information than you ever needed to know about strawberry cake.

Here are some of the things I tried to make a successful strawberry cake with fresh strawberries. 

strawberry cake recipe testing

Can you just add fresh strawberries to vanilla cake to make a strawberry cake?

Have you ever seen a baking video where they just chop up fresh strawberries and add them to the cake batter and claim it tastes amazing? I’m sorry, but that’s a big fat lie.

When strawberries are baked, not only do they lose their strawberry flavor but they turn a really weird and sad grey color. It actually looks like pockets of rotten fruit in the cake batter. NOT appetizing at all!

In my first test, I chopped up some fresh strawberries and drained the juices. I added the chopped strawberries to the batter and the juice to the milk. I subtracted the same amount of milk as the juice that I added so I was not adding more liquid to my batter. I reduced the sugar by 1 oz to account for any sugar in the strawberries.I was pretty sure this would not work but I just wanted to make sure. Just as I feared, this cake was very wet, dense, and brown. Not the pretty strawberry cake I was imagining.

bad strawberry cake recipe

Freeze-Dried Strawberry Cake Test  

In this test, I decided to use freeze-dried strawberries. Definitely not as easy to find as fresh but most places carry them. They are not cheap either. 1.7oz bag cost me about $4. I used the whole bag.

I ground up my strawberries in a spice grinder, sifted out the large chunks and added it to my dry ingredients. I had a feeling this cake might need some extra moisture so I upped the liquids and added a little vegetable oil. I also added a touch of pink and red food coloring to counteract the brown.

soggy strawberry cake

This cake was really good! The crumb was very nice, the flavor was a very bright, tart strawberry flavor and definitely a win in my book! But I was still searching for that recipe with REAL strawberries.

I decided to do one more test.

Fresh strawberry cake made with a strawberry reduction

I had tried using a strawberry reduction in previous tests but the texture was still really gummy. This time I tried reducing the liquids further to make a really thick reduction. I also added in lemon zest to intensify the tartness of the strawberry flavor.

strawberry emulsion

I also used strawberry emulsion instead of strawberry extract (not necessary but helps with color and flavor). I also added a couple of drops of electric pink food coloring to get that pink color I was looking for. 

The result? An incredibly moist and delicate strawberry cake that tasted EXACTLY like strawberries. 

fresh strawberry cake

I kid you not, I screamed with joy when I cut into this cake! The crumb was PERFECT! The flavor is amazing! I pretty much ran to all the rooms of the house forcing my daughter, husband and assistant to all try the cake immediately. I wanted to make sure I wasn’t just going crazy. That this was the real deal!

Rave reviews all around! *self high-five*

how to make fresh strawberry cake with strawberry buttercream

How to make a strawberry reduction

  1. Combine your strawberries and sugar in a medium saucepan. If they are frozen, defrost them first. If they are fresh remove the tops and chop into chunks. Blend with an immersion blender if you prefer a smooth reduction. 
  2. Bring the mixture to a boil and then reduce to low and let simmer. Occasionally stir to prevent burning. 
  3. Once the strawberry reduction is thick like tomato paste, you’re good to go! 
  4. Mix in the lemon zest, juice and salt.
  5. Let the strawberry reduction cool before using it in your cake batter. I use half in the batter and half in the frosting!

strawberry reduction recipe

How to make your strawberry layer cake

If you need more information on how to frost and fill a cake, check out my how to make your first cake tutorial

  1. Make sure your cakes are chilled or even partially frozen when stacking so that they are easier to handle. Trim off the brown edges and tops if desired. 
  2. Make your buttercream and fold in the leftover strawberry reduction for a fresh and tasty strawberry frosting!
  3. Put your first layer of strawberry cake down and then spread on a generous layer of frosting. Try to keep it flat. 
  4. Place your next layer of cake on top and repeat with remaining layers. 
  5. Cover the whole cake in a thin layer of strawberry buttercream and then chill in the fridge for 20 minutes until the buttercream is firm. This is called the crumb coat.
  6. Frost the cake with a final layer of buttercream and decorate as desired! This cake should be refrigerated until serving. Allow the cake to sit at room temperature for 2 hours before serving. Cold cake doesn’t taste very good! 

I hope you enjoy this recipe! Please link to this recipe if you make it so that I can see your creations!

strawberry cake slice


Fresh Strawberry Cake With Strawberry Buttercream Recipe

fresh strawberry cake
This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist, fluffy, beautiful color and the perfect cake for summer. This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds
Servings: 24 servings


Fresh Strawberry Cake Ingredients

  • 14 oz AP flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 oz unsalted butter room temp
  • 10 oz granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 1/2 tsp strawberry extract
  • zest one lemon
  • 6 oz egg whites room temp
  • 4 oz strawberry reduction room temp
  • 6 oz milk room temp
  • 1/2 tsp electric pink food color

Strawberry Reduction

  • 16 oz frozen strawberries
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 4 oz sugar

Easy Strawberry Buttercream Frosting

  • 4 oz pasteurized egg whites
  • 16 oz unsalted butter
  • 16 oz powdered sugar
  • 1/2 tsp salt
  • 4 oz strawberry reduction


Strawberry Reduction Instructions

  • Defrost strawberries if frozen or cut up strawberries if whole. Blend strawberries if you prefer a smoother texture of strawberry reduction.
    Place into a small saucepan and bring to a simmer over med heat. Add in sugar if desired.
    Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone. 
    Occasionally stir the mixture to prevent burning. You should end up with about 1 cup of thick strawberry reduction that looks like tomato sauce. Add in lemon zest, juice and salt. Transfer to another container and let cool before use. 
    Store extra in the freezer for up to 6 months

Strawberry Cake Instructions

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
    If your ingredients just came out of the refrigerator or the strawberry reduction is too hot, your mixture could curdle during the process of making the cake batter and become ruined.
  • Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
  • Grease three 6" cake pans or two 8" cake pans with cake goop or preferred pan release
  • Add butter to stand mixer and beat at medium speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the egg whites approximately two at a time, beating 30 seconds between.
  • Whisk the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
  • Combine the strawberry reduction, milk, vanilla extract, lemon extract, strawberry extract and food coloring in a separate medium bowl.
  • With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
  • Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
  • Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.

Buttercream Instructions

  • Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes 
    Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
    Let whip on high for 8-10 minutes until it's very white, light and shiny. 
    Add in strawberry reduction and continue whipping until incorporated.
    Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it. 


Serving: 1serving | Calories: 603kcal | Carbohydrates: 63g | Protein: 3g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 222mg | Potassium: 89mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1190IU | Vitamin C: 2.9mg | Calcium: 37mg | Iron: 0.8mg
Course: Dessert
Cuisine: American
Keyword: strawberry cake
Calories: 603kcal
Author: Liz Marek

The best strawberry cake recipe made with real strawberries! Amazing flavor and super moist




243 comments on “Fresh Strawberry Cake With Strawberry Buttercream

  1. Can you use cake flour instead of AP in all the cakes listed on this site? I just thought to ask in one shot instead of asking on every post. I really like the texture it brings to cakes.

      1. I saw your reply stating you can double the cake recipe, but, can you triple the cake batch? Thank you.

  2. 3 stars
    Thank you for all the hard work and experiments. Really appreciate it. This recipe sounds great I‘ll definitely give it a try after my vacation 😉

    1. I looked through the recipe/comments and didn’t see if you answered this already. Can the strawberry reduction be frozen? If it can, I plan on making extra while strawberries are still in season.

        1. This recipe is heaven sent me.
          Thank you

    2. 4 stars
      My cake turned out very flat and i followed directions exactly. Not sure what i done wrong

  3. 5 stars
    I love this cake! It is a new family favorite! Thank you!

  4. I tried this recipe today. The cake tastes awesome 🙂
    I was wondering if I could use mango puree to make mango cake. Please let me know?

  5. Yikes! I’m so used to making your vanilla cake and your lemon cake I didn’t read the directions all the way through and made this with the reverse mix. It’s in the oven say a prayer!

    1. 5 stars
      Great news!!! Cupcakes turned out delicious!!!! I love this recipe and I love this site! Every cake I’ve made from here has turned out wonderful….even when I didn’t read the instructions! 😬

      1. How long did you bake your cupcakes for?

          1. Wish you would use measurements with cups instead of ounces in directions. It took much longer than the time mentioned. Cake was very dry.

      2. Christine, you said you made this strawberry cake into cupcakes??

  6. I’m making your yellow cake this week and can’t wait to sample!!! I’m doing a three layer 8 inch. One layer with strawberries and one with fudge. I can use your ganache for the fudge layer right? ( I made some yesterday to fill cupcakes and have plenty left) Should I whip it? I’m all new to the cake business. I feel like I’ve tried 1000 recipes. But your are exactly what I’ve been looking for!! Again, thank you!!

    1. Yep! ganache IS fudge haha. Just microwave it for a few seconds like 15 until it’s back to peanut butter consistency before you try to ice your cake 🙂

    1. I’m curious how this turned out using pineapple puree?

  7. Hello, this sounds awesome and i cannot wait to make it.
    Can i use this recipe to carve a cake?

  8. Will the fresh strawberry cake hold up as a double barrel covered with fondant, appropriate supports?

  9. Hi Liz, thank you for the recipe, I was just wondering, can whole eggs be used as not to waste the yellows?

  10. 5 stars
    I just made this recipe with raspberry purée using the same method for making your strawberry purée. The cake is delicious, fluffy and moist. I left out the lemon extract and added only 1/4 teaspoon of the raspberry emulsion (same brand). The only problem is the colour. It’s a greyish purple shade even though I put several drops of red liquid food colouring. Should I use have used a gel colour instead? Maybe more than what you would use for the strawberry cake? The red liquid food colour I use is pretty potent. It’s what I use to make red velvet cake (Durkee brand).

    1. 5 stars
      Can I use the ermine frosting for this cake instead?

  11. 5 stars
    Another fantastic recipe, my family loves this cake.

    1. How long should defrost the frozen strawberries? Do I strain the juice?

  12. Liz, what is your take on using carton egg whites versus separated egg whites? TIA!

  13. Hello! Do you know about how many cupcakes I would get from the recipe for 2 8” rounds?

  14. 5 stars
    Can you use the juice of the lemon instead of the lemon extract?

  15. Do you know how long this cake keeps for in the fridge?

    1. Cakes dry out pretty quickly in the fridge, especially if they are cut. I store mine in the fridge for up to two days before I deliver the cake and would say it’s probably only fresh for two days after that because of the fresh strawberry.

  16. Can you double the recipe for larger cakes?

  17. I’m not American so I’m not really used to measurements in cups and oz. Could I check if by 6oz milk you meant fluid oz? I would like to convert it to metric. Or if you could add a conversion function in your recipe that would be great! All your recipes look so delicious.

  18. Sounds great! Do you have a recipe for for strawberry frosting?

  19. Can I use unbleached flour rather than all purpose?

  20. 5 stars
    This cake was FABULOUS! My 6 year old requested a strawberry cake this year for her birthday and it took quite some time to find a recipe that didn’t include artificial colors/flavorings. This cake is IT. Flavor was amazing, color was beautiful – the frosting was a light pink and SO flavorful. Love it. It’s going in the family cookbook. Thank you!

  21. 5 stars
    Do I need to sift the dry ingredients first?
    Thank you

  22. Regarding your strawberry cake recipe. What happens if I split the sugar in half and substitute the other half with straberry instant jello powder. I notice every time I use jello and strawberry purée, the texture looks like a nice cake crumb and hslf looks like a jello cake texture. Hope that makes sense. What’s your opinion

    1. Considering jello and sugar are very different I can’t say for sure 🙂 I’m always down for experiments but for this particular recipe I noted that I was trying to stay away from using jell-o as an ingredient only because I feel it has a very artificial flavor

  23. I made this cake the cake was delicious but the cake was light brown color even though I added the pink and red color as in the recipe. I used liquid color should i use gel colour.

      1. 32 oz of butter in the frosting sounds like a lot. That’s 8 sticks of butter. Is that a typo?

        1. It makes a lot of frosting. I usually cut Liz’s recipe in half when I don’t need a lot. But you can always save the leftovers 😉

  24. Hi can you give me mangoe purée recipe for filling…thanks

  25. Was wondering where I might find test #3 with the freeze dried strawberries

  26. 5 stars
    The color of this cake looks amazing, but it reminded me of the Breyers neapolitan ice cream box.

    Have you ever tried to build a neopolitan cake? If you could come up with the ultimate chocolate and ultimate vanilla recipes it seems like that would be a fun cake to eat. Lots of variety in every slice. One would probably need to pre-frost each layer and freeze them, then stack them together and smooth in the gaps. Should be possible though.

  27. Hey can i use butter milk and cake flour instead? How would it change the recipe?

  28. Is the recipe correct in listing egg whites added to the butter and sugar mixture? Or should it be egg yolks? And if it’s the whites, do they get whipped and folded in or just added unwhipped? Thanks!

    1. Yes the recipe is correct. As it states, you cream the butter then add in the sugar and continue creaming until light and fluffy. Then you add in the egg whites. Not whipped. Just added as written, two at a time to incorporate into the butter/sugar mixture.

  29. 5 stars
    Hi Liz ,
    Can we substitute whole eggs instead of egg whites (I don’t want my cake to be white ) . If it so , can you please tell me how many whole eggs can be replaced for the above recipe ?

  30. Hi, so 8oz of unsalted butter is 2 sticks? Also, for the buttercream icing, 2lbs of unsalted butter is 8 sticks? That’s a lot of butter, just making sure I have that right. Thanks!

  31. I am making this for my daughters birthday and was wondering how it would hold up in an ice cream cake? Instead of the buttercream I would like to blend the strawberries with ice cream but don’t want the cake to taste dry straight out of the freezer. I love the pink color you achieved and she requested strawberry cake, but like other readers I was looking for one that met my criteria of nothing artificial or fake tasting. ☺️ Can’t wait to make it!

  32. 5 stars
    THANK YOU! This was exactly the recipe I was hoping to find for my 7 year old niece’s birthday! I made it last night, to the letter, of your recipe with just a couple of minor changes: lemon oil for lemon extract, strawberry emulsion for strawberry extract, and I greased my 8″ cake pans with unsalted butter and used baking strips around the pan. A-M-A-Z-I-N-G! It was ready in exactly 35 minutes (we live in SoCal just 6 miles from the sea). I filled the layer with a chocolate fudge buttercream and frosted it with Madagascar vanilla buttercream (all butter, no shortening). It was ridiculous! Super moist cake, perfect delicate and real strawberry flavor, and just the right amount of density. My family, who are serious foodies, were blown away. LOVE THIS and thank you so much for all the effort you put into perfecting it. If anyone is looking for the best strawberry cake, this is it!

      1. 5 stars
        Hi Liz, thank you for sharing this recipe. I am going to make this cake today, can I freeze it until I’m ready to frost it on Friday. The event that it will be for is on Saturday. The person I’m making it for will be picking it up on Friday for a Saturday event, how should I tell them to store it? Does it need to be wrapped? Thanks for your answers. Thanks for your help.

        1. Yes you can freeze it no problem. Wrap in plastic wrap first to keep it from drying out. I chill my cakes and put them in a box for when someone picks the up. After they pick it up, room temp is best to eat it. Store leftovers in the fridge wrapped.

  33. I made the cake, followed the directions to a tee, but it turned out brown in color. It’s not the beautiful pink color as your picture. Should I have added more red?

      1. But i thought the pink color is all natural…!

  34. So glad I’m not the only one that runs all over the house making everyone taste my cakes! Can’t wait to try this recipe.

  35. 5 stars
    I made the strawberry cake layers and they look wonderful and very firm. I wanted to frost with strawberry cream cheese frosting. I have extra puree so could I spread it on the layers and finish up with the strawberry cream cheese. Also, do you have a recipe? It’s a 30th Birthday celebration so it needs to be spectacular! Surrounding the cake with chocolate covered strawberries ❤️

  36. Can’t wait to try your beautiful cake out…but why didn’t you add your frosting to this recipe ??? Thanks, Angie

  37. One more question…I tried pinning this recipe on my Pinterest board. .but there are no pictures…not sure why ????

  38. 4 stars
    I followed the recipe exactly except I used frozen strawberries in the purée. My cake didn’t have the nice pink color like the picture. I used one drop of electric pink and one drop red gel color like the recipe states. Could the frozen strawberries be the problem? The cake tasted great though.

  39. The servings is set at 24. You get 24 servings from an 8″ cake? Really? Is that a typo?

  40. OMG, you chronicled exactly how I’ve tried working on a strawberry cake. I tried frozen, freeze dried, and fresh puree but was never able to figure one out. I ended up with one that just uses strawberry soda and strawberry flavoring because I assumed I just wouldn’t be able to get fresh strawberries to work. But you’ve renewed my hope. My daughter’s allergic to eggs (and dairy) so I’m going to try your recipe with different kinds of egg substitute. My current strawberry recipe uses yogurt. I’m going to try aquafaba in place of eggs in this recipe. I just wanted to say thanks for all the work you put into this recipe and renewing my hope, ha 🙂

  41. Can I use strawberry flavor instead of strawberry extract? What’s the difference?

  42. Your recipe is delicious! Will the recipe be okay to double without any issues?

  43. 5 stars
    Yesterday was my husband’s 34th birthday and he requested strawberry cake. Now I’ve NEVER made a strawberry cake. But thank God for you Liz. I made this strawberry cake with your easy buttercream (flavored it with coconut emulsion) and filled with lemon curd… A-MA-ZING!!! This cake stole the show. It was really hard to get strawberries in my country, and the ones we got looked so unappealing (and too young), but that didn’t spoil this recipe one bit. People were coming back for more. My best friend was stuffed, yet barged into my fridge for another slice. Thanks so much Liz! You’re my cake hero 😍

  44. Hi there, I was just wondering if I can make cupcakes out of this one week ahead of time and store it in the freezer? I love your recipes so thank you for sharing, especially the yellow cake with lemon and also your buttercream icing.

  45. Tested and tasted, love the amazing flavor. Was wondering if I can use 3 whole eggs instead of 6 egg whites

  46. Hello,just found ur page as am looking for a strawberry cake recipe, will try dis recipe this weekend, hope it comes out great.

  47. cup wise… how much is the flour and sugar measurement?? r

    1. All measurements are by weight for accuracy. Cups are very inaccurate and can cause your cake not to turn out and no one likes to waste expensive ingredients 🙂

    2. Hello.. When making the buttercream are we using pasteurised egg whites or just normal egg whites as we are not adding any hot sugar mixture to cook the eggs…. Would that be safe…???

  48. Hi! Would this recipe come out as good in a 9×13 pan? And in a bundt pan?

  49. How many cups of batter does this recipe make?I am looking for a strawberry cake for my 10×2 square pan. Would this need to be doubled for that size pan?

  50. What would the conversion to cups be? Like 3 cups flour?

    1. None of my recipes are in cups because they are not accurate and these recipes require a lot of accuracy or you will just waste expensive ingredients and no one wants that 🙁

  51. 5 stars
    I commented a couple of weeks ago on wanting to make this cake but was afraid to because I was afraid of using the scale as I’m so used to using cups for measurements. Liz replied back and OMG am I glad she did!! I made this cake for a friend of mine’s birthday and everyone LOVED it. The color was not as vibrant as yours but I didn’t have electric pink:( I will get some to have on hand as I will be making this again and again. I’ve been on the hunt for a good yellow cake recipe. I’ve made 4-5 now and none of them were very good so I’m going to try yours. Thank you so much for sharing your knowledge and good recipes.

  52. Hi I was wondering if your strawberry buttercream with the 8 oz. Of puree can be used under fondant? Thank you

    1. I have not used it under fondant but I would be nervous to put it next to fondant because of the water content. I would use it as a filling and a crumb coat but then do a layer of regular buttercream on the outside between the cake and fondant

  53. 4 stars
    I’m not sure what had happened but when I made this cake it tastes very floury but I ended up putting it in my freezer and thawing it out the next day to try ot again it ended up being pretty good. I think it needs more of a strawberry flavor though so I’m going to reduce my strawberries more next time. overall it’s a good recipe with a good structure.

  54. Hi I was wondering if you ever experiment with cakes that a type 1 diabetic could eat. I have tried recipes from the internet before and they have turned out like cardboard.

  55. Hi Liz…I’m not sure if my measurement was right. My kitchen scale only has grams configured in it. So I ended up converting the 14oz of flour to grams, but I feel like 397g is way too much flour. I still proceeded with baking the cake because I need one asap and plus I wanted to try your recipe 🙂 However, the cake.sponge turned out dense. Should I lessen the amount of flour in grams next time?

    1. 1 oz is about 28 grams so as long as you measured correctly on everything, it should be just fine. Most scales also have an oz function.

  56. Hi again..this time with a question on the buttercream. I have been mixing for almost 30mins and the mixture is still soupy! I don’t know what I did is still mixing atm and I don’t want to overheat my standmixer or throw the batch out..eek! Please help.

  57. Hi, I tried your red velvet cake recipe it turned out awsome, thanks.
    I want to try strawberry cake recipe with mango puree, I have some questions if you can answer please.
    1.when we use fruit puree in icing?
    2. If i don’t have pasteurized egg whites what do i do?
    3. For mango cake do I still need to add lemon extract?
    Thank you very much

    1. I can’t answer about mango cake because this is a strawberry cake and I have no idea if the results will be the same. If you don’t have pasteurized egg whites then use my SMBC buttercream recipe.

  58. Hi, is it possible to make the batter light pink in color?

  59. I was wondering, for the strawberry reduction, if I could use fresh strawberries instead of frozen ones?

  60. I am super excited to try this recipe. I have never made strawberry and I just couldn’t bring myself to add jello to a cake. My cakes are typically about 4.25-4.5 inches tall (after torting and filling). Would one batch of this fill 2 x 9-inch rounds (2-inch height) sufficiently to get tall enough layers, or should I double (or do 1.5 batches)? Any recommendation is appreciated. It’s always hard to tell layer height from a pic!!

    1. I would do a batch and a half (1.5) batch for two 9″ cake pans and have them filled to the top. My cake pans are 2″ tall. I totally agree about the adding of the Jell-o. I mean… I love jello but not in my cake haha

  61. I have a wedding cake order for a strawberry cake with cream cheese filling, vanilla buttercream frosting, and covered with fondant. I will not be using any fresh strawberry filling or frosting on the cake. I plan to bake the cakes on a Thursday, refrigerate them overnight, then put them together and decorate on Friday. The wedding is on a Saturday. My question is: Could your cake remain at room temperature for close to two days?

  62. 5 stars
    Will this buttercream allow me to get smooth sides on the cake? Also, is this cake ok to be stacked? I would like to make a 4 or 6 layered 6 inch cake with this recipe and pour white chocolate ganache on top of this strawberry buttercream. Let me know what you think. Thanks =)

      1. thank you! Love that you are super responsive and helpful! <3

  63. Hi Liz
    I was wondering if you added oil to this cake? I didn’t see it in the recipe but read it in the description at the beginning of your post.

  64. Is this something that could be made and FROZEN ahead of time??
    I’m thinking of making this as my daughter’s smash cake for her late sept birthday.
    I would be using swerve in place of regular sugar and two 4″ round cake pans.
    Can you comment with the proper way to adjust the recipe?

    thanks in advance!

    1. I would make a half batch instead of a full batch and yes you can freeze it 🙂 My daughter didn’t like buttercream when she was a baby so we did stabilised whipped cream instead (I have a recipe for that too)

      1. I’m making a test cake right now, with stabilized whipped cream.
        I forgot to half the recipe so I have enough for a second cake. Why do I need to do to keep it in the freezer? (Plastic wrap, going, etc?)

  65. How long to defrost the frozen strawberries? My frozen strawberries are whole, should I cut them once defrosted before pureeing? Do I strain the liquid after defrosting or use it in puree?

  66. 5 stars
    Oh my Gosh! This recipe is Amazing! I made these as cupcakes yesterday and the crumb is so tender and moist and has density. This is definately my go to recipe for fresh strawberry. I need to now try your freeze-dried strawberry cake. It made 22 cupcakes for me and baked at 21 minutes. I did not go with your frosting for this one because I didn’t have pasteurized egg whirltes. I went with a buttercream and added in the strawberry puree.

    1. Typo* whites* I have no idea what is whirtles lol

  67. Made this cake over the weekend. MOIST AND DELICIOUS! Thank you!

  68. How long does the puree take start to finish? Does an hour sound too long?

  69. Love your recipes! I made the Berry Chantilly cake last week and it was a hit. Everyone loved it. What kind of mixer are you using in the YouTube video?

  70. There is a chance you put tje ingredients in grams? There isn’t nothing more exact. Pls, tks.

  71. 5 stars
    I have made this cake it is for sure a long way to get a great result.

  72. 5 stars
    love this recipe. cracked on the top and took about 40mins to bake, 6 x 2.
    made the mango version as well. it too came out awesome.
    would like to know, can I turn this to a coconut cake…
    what changes can be done?

  73. Just wondering what brand of extract you recommend for the lemon and strawberry? I’m skeptical of most extracts in general because I’ve had too many artificial flavored cakes 🤔

    1. Hi! I have a 9*13 pan that I would like to use for this recipe. Would this be equal to 2 batches of this recipe? Thank you!

  74. Would one batch of this batter fill two 9″x 2″ cake pans? Thank you

  75. Hi, where do you add the strawberry emulsion? I don’t see it in the recipes of the cake, reduction or the frosting.

    I was trying to make sure I did exactly what you did.

  76. Does this cake need to be refrigerated because of the strawberries in it?

  77. Can the reverse mixing method be done on this cake?

    1. Hi
      Thank you so very much for sharing all the wonderful recipes! Would it be possible to have measurements in grams…!? In Europe we only have scales measuring in grams and every time the recipe calls for conversion something goes wrong…
      Thank you

  78. Hi Liz. Thanks for sharing your recipes with us. Your cakes are the BOMB!!!
    Quick question: Can I add chopped strawberries in the cake batter and if so, how much?


  79. Hi! I LOVE your show!
    I had a question about this buttercream recipe,

    could you replace the eggs in the buttercream with something else?
    if so please let me know as soon as you can.

    1. Not for this recipe, if you can’t have eggs I would suggest trying my ermine buttercream recipe which tastes very similar but does not contain eggs

  80. Hello, is it okay to use strawberry pie filling instead of fresh strawberries? Strawberries are very hard to find in our country. How much do i need to use for the cake batter and frosting please? Thank you.

  81. While the cake was nice the colour wasn’t like your picture not even close. It was a deep brown very disappointed took a lot of time and ingredients. Still looking for that elusive pink colour.

  82. I’ve been looking for a strawberry cake without the Jello for such a long time so thank you, thank you, thank you! Under the cake instructions the pans are listed as 2 6″x2″ and 3 8″x2″ instead of the way your summary reads. I didn’t catch that in time but did get the layers out of the oven before they were over baked. We’ll just have 3 thin layers 😁. I can’t wait to try it tomorrow!

  83. I used whole frozen strawberries puréed in blender then cooked on stove with sugar until boiling, then simmered for pax 6 minutes but is not getting thicker at all. What would amuse it not to thicken?

  84. 5 stars
    So I made this cake today,and it was the bomb. It came out moist and tender,i followed the directions to tee and I made a strawberry cream cheese icing with the dried strawberries I’ve been needing to get rid of and I put some strawberry reduction in it also. Once again,it was the da bomb. I wish I could post a pic of the final result

  85. Idk what I did but I followed the recipe and it did not taste like a strawberry cake idk what it tasted like but it was just not my favorite

  86. Hello! I want to make this for my Hun, but he is lactose intolerant. I was wondering if you had any suggestions on substitutes for milk and butter. Would coconut milk and margarine work? I’m afraid it will drastically affect the cake. Please let me know. Thanks

  87. Hi! Can you use fresh – not frozen strawberries?

  88. 3 stars
    The buttercream frosting recipe if far too much for the cake. I frosted the entire cake and did not skimp on how much I used and still had almost 3/4ths of it left over. What a waste of ingredients! Also, there is not enough batter for three 8″ cakes. I used two 8″ pans and the cakes came out as average layer thickness. Using three 8″ pans would have made the layers very thin and dry if I had baked them for 30 minutes as the recipe calls for…

    1. Hi Alice, thank you so much for your comment. I took a look at the recipe and I agree the frosting amount is too much. I have reduced the amounts. To clarify pan size, the recipe says to use three 6″ pans or two 8″ pans depending on how many layers of cake you want. I hope that helps.

      1. Thank you for responding so quickly.

        I see the problem – the caption above the recipe correctly states “three 6″ cake pans or two 8″ cake pans” but the actual text within the recipe states the opposite (see below).

        Strawberry Cake Instructions
        NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.

        If your ingredients just came out of the refrigerator or the strawberry reduction is too hot, your mixture could curdle during the process of making the cake batter and become ruined.

        Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.

        Grease two 6″ cake pans or three 8″ cake pans with cake goop or preferred pan release.

  89. Where do you get the electric pink food coloring????

  90. Hello, I’m going to be trying this recipe tomorrow for my daughter. I’ve ran into a small problem though i have been to 3 different supermarkets and neither of them have strawberry extract, can you make it with out?

  91. Hi Liz

    Where can I buy the strawberry emulsion and which brand do you recommend?
    I was planing to bake this strawberry cake with strawberry buttercream for my baby shower and then decorate with blue icing roses since its a boy..:)
    Do you recommend levelling the cake and then applying the strawberry buttercream or the other way round?
    Do you have any video recipe for something similar?

  92. I want to make just a half serving because it’s just for my boyfriend and I. Would it work to use just one 8 inch round pan or would that look silly?

    1. It’s up to you, it won’t be very tall and there won’t be any frosting in the middle but if you don’t mind then go for it 🙂

  93. 5 stars
    I love this cake!!! Ever so slightly dense but I used cake flour which may have been why. But it was truly delicious and my new favorite!

  94. Hi Liz 🙂 How many cupcakes would this make? Looking to make one dozen only. Also, I believe that buttercream recipe is enough for about 24 cupcakes? Not entirely sure.

  95. Hi!
    Do you use both the strawberry emulsion and strawberry extract in the batter?

  96. 5 stars
    Hi liz i’m wondering why there isnt any oil in the recipe what keeps this cake from drying out?

  97. I need some help with this frosting. We don’t have access to fresh or pasteurized eggs where I am. I am in the middle of attempting this cake and I am struggling with what I am supposed to do frosting wise.
    Can I just use regular eggs and use your Swiss Meringue recipe??

  98. Can you just add strawberry reduction to the vanilla cake recipe to make it strawberry?

  99. What if I don’t have strawberry & Lemon extract???

  100. Can I make simple butter cream without eggwhites and still use strawberry puree in it? Because I don’t like uncooked eggs. If yes, then what should be the quantity to cover whole cake?

    1. Hey there, yes you can but just to let you know, pasteurized egg whites are “cooked”. Pasteurization is heat-treated, just like you heat treat milk. Check out the american buttercream or ermine frosting recipe for egg-free buttercream recipes

  101. If I don’t have strawberry extract or Emulsion could I use something as a substitute such as strawberry syrup or a small amount of strawberry gelatin powder? If you think that would be okay how much would you use of each?

    1. Strawberry syrup might work but the Jell-o, I dont know. I know there are a lot of strawberry jell-o cakes out there if you google, I personally do not enjoy that taste or flavor.

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