Strawberry Cake from Scratch: Moist, Fluffy & Easy
This strawberry cake from scratch is moist, fluffy, and full of real strawberry flavor. It’s made with reduced strawberry purée, freeze-dried strawberry powder, and just a touch of Jell-O for that nostalgic pink hue and punchy flavor. No box mixes here — just homemade goodness that tastes like spring/summer in every bite.
Whether you’re celebrating a birthday, hosting a brunch, or just want a beautiful bake that feels special, this strawberry cake delivers every time.
Drop the Box Strawberry Cake Mix
If you grew up on strawberry cake from a box (like I did), this recipe is going to feel like a total glow-up, without losing the comforting, familiar flavor you love. The secret? A balance of real strawberries, freeze-dried powder, and just a bit of strawberry Jell-O.
That Jell-O adds the same punchy flavor and soft pink color as the boxed mix, but without the artificial overload. And by adding fresh purée and freeze-dried strawberries, you layer in real fruit flavor that actually tastes like strawberries, not just strawberry candy.
This cake is fluffy, soft, and full of the same joy as the boxed version — only better. It’s proof that homemade can be nostalgic and elevated.
If you can’t tell, we take baking from scratch seriously around here!
Four Types of Strawberry
I tested this strawberry cake in so many ways, and let me tell you, using just fresh strawberries wasn’t enough. The flavor was subtle and almost got lost in the cake.
That’s why this recipe uses four kinds of strawberries:
- Fresh strawberry purée, cooked down for a bold, natural base
- Freeze-dried strawberry powder, for concentrated fruit flavor and color
- Strawberry Jell-O, for nostalgic flavor and a subtle pink hue
- Strawberry emulsion, to reinforce the fruitiness without overpowering
Rest assured, this cake is anything but artificial. The Jell-O and emulsion are used sparingly to highlight the real fruit flavors. You get all the nostalgic pink cake vibes without the fake taste. I made sure of that!
Why You’ll Love This Strawberry Cake from Scratch
- Packed with Real Strawberry Flavor: We use a combo of reduced purée, strawberry emulsion, freeze-dried powder, and a little strawberry Jell-O for depth and color.
- Moist and Fluffy Texture: Thanks to the combination of buttermilk, oil, and egg whites, this cake stays soft without being overly rich.
- Beginner-Friendly: Traditional creaming method, simple steps, and clear instructions make it accessible even for new bakers.
- Perfect for Layer Cakes or Cupcakes: The batter bakes up evenly and is sturdy enough for stacking, yet tender enough to melt in your mouth.
Ingredients You’ll Need
- Cake flour: Gives the cake a soft, delicate, bakery-style crumb that stays light and fluffy instead of dense. Learn more in my post on Cake Flour vs All-Purpose Flour.
- Baking powder & baking soda: Work together to help the cake rise beautifully while keeping the texture tender and airy.
- Kosher salt: Balances the sweetness and helps bring out the strawberry and vanilla flavors.
- Freeze-dried strawberry powder: Adds concentrated, real strawberry flavor without extra liquid while giving the cake a naturally vibrant pink color.
- Salted butter & oil: The perfect combination for cake. Butter adds rich flavor, while oil keeps the cake incredibly moist for days.
- Granulated sugar: Sweetens the cake and helps create a soft, tender texture.
- Egg whites: Keep the crumb fluffy, light, and bright in color while adding structure to the cake layers.
- Buttermilk: Adds moisture and richness while giving the cake a slight tang that balances the sweetness perfectly.
- Reduced strawberry purée: Made by cooking down fresh strawberries to remove excess water and concentrate the flavor. This gives the cake a bold, natural strawberry flavor without making the batter too wet. (See how to make it below.)
- Vanilla & strawberry emulsion: Vanilla enhances the overall flavor, while strawberry emulsion boosts the fruity flavor and makes the cake taste even more nostalgic and bakery-style.
- Strawberry Jell-O powder: Optional, but highly recommended if you want that classic nostalgic strawberry cake flavor and a brighter pink color.
How to Make Reduced Strawberry Purée
Simmer 1½ to 1¾ cups fresh or frozen strawberries over medium heat, stirring often, until it reduces to about half. It should be thick and jammy (see below for a photo example). Let it cool before adding it to your batter.
Essentially, by cooking the strawberries, we are removing the water content, leaving us with concentrated strawberry flavor. Don’t skip this step — it’s key to getting that bold, fruity taste without watering down your batter.
How to Make Strawberry Cake from Scratch
1. Prep your pans: Preheat oven to 350°F. Grease and line two or three 8-inch pans.
2. Whisk dry ingredients: Cake flour, baking powder, baking soda, salt, and freeze-dried strawberry powder.
3. Cream butter and sugar: Beat until pale and fluffy. Add oil and mix well.
4. Add egg whites: One at a time, mixing thoroughly after each.
5. Mix the wet ingredients: In a separate bowl, combine buttermilk, strawberry purée, vanilla, strawberry emulsion, and Jell-O powder.
6. Combine: Alternate adding the dry and wet mixtures to the creamed butter, beginning and ending with dry. Mix until just combined.
7. Bake: Divide batter evenly and bake for 28–35 minutes, or until a toothpick comes out with moist crumbs.
8. Cool: Let cakes cool in pans for 10 minutes, then turn onto a rack and enjoy your strawberry cakes from scratch!
Tips for Strawberry Cake Success
- Don’t skip the freeze-dried strawberry powder: It adds concentrated strawberry flavor without affecting the texture of the cake.
- Measure your flour correctly: Too much flour = dry cake. Spoon and level, or use a kitchen scale.
- Don’t overmix: Once you add flour, mix just until combined to keep the crumb tender.
- Use room-temperature ingredients: Cold butter, eggs, and buttermilk can affect your cake’s texture. Room temp ingredients mix more evenly and create a better rise. Read more in my post on Why Room Temperature Ingredients Matter + Quick Fixes.
Cake Pans Matter! Use the Right Ones.
Not all cake pans are created equal! I recommend using light-colored aluminum pans for the most even bake. Dark pans can cause over-browning at the edges, and glass or ceramic pans tend to bake unevenly. I personally love using these 8-inch Fat Daddio’s round cake pans — they bake evenly, release beautifully, and are my go-to for every layer cake. Make sure to line the bottoms with parchment paper (or grease properly) and avoid overfilling your pans — about two-thirds full is just right.
How to Store and Make-Ahead Strawberry Cakes From Scratch
- Make Ahead: Cakes can be baked, cooled, and wrapped tightly at room temperature for up to 1 day, or frozen for up to 2 months.
- Frosted Cake: Store in the fridge for up to 4 days. Let it come to room temperature before serving.
- Leftover Slices: Wrap individually and freeze for a sweet treat on demand.
FAQs on Strawberry Cake From Scratch
Yes! Believe it or not, frozen strawberries often have even more flavor than fresh since they’re picked and frozen at peak ripeness. You don’t need to thaw them—just add the frozen strawberries directly to your pot and simmer like you would with fresh. Easy and delicious! Just thaw and drain well before blending into a purée.
You can, but I personally don’t recommend it. Using only fresh strawberries gives a very subtle strawberry flavor. The Jell-O helps boost that flavor.
Cake flour is ideal for the best-textured cakes! Due to its low protein content, cake flour produces a softer, more tender cake. If you use all-purpose flour, expect a denser cake texture.
More Scratch Cakes You’ll Love:
- The Best Vanilla Cake (Moist, Fluffy & Easy)
- Moist and Fluffy Vegan Vanilla Cake
- Perfect Chocolate Cake
- One-Bowl Carrot Cake
- Easy Banana Cake
Try These Frostings:
- Vanilla Buttercream
- Whipped Vanilla Frosting
- Chocolate Buttercream
- Cream Cheese Frosting
- Strawberry Cream Cheese Frosting
Get to Baking!
This strawberry cake from scratch is the kind of dessert that makes people say, “Wait, you made this?!” It’s bakery-worthy, bursting with berry flavor, and surprisingly simple to make. Once you try it, you might never go back to boxed cake again.
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I seriously love seeing your creations.
Ingredients
- 1½ to 1¾ cups fresh or frozen strawberries
- 2⅓ cups (280g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup freeze-dried strawberry powder
- 1¾ cups (350g) granulated white sugar
- ¾ cup (170g) salted butter, room temperature
- ½ cup (110g) neutral oil
- 6 egg whites room temperature
- ⅔ cup (160g) buttermilk, room temperature
- 2 tablespoons Jell-O strawberry gelatin dessert mix
- 2 teaspoons vanilla bean paste or vanilla extract
- 1½ teaspoons strawberry emulsion optional
- ½ cup (113g) salted butter room temperature
- 8 ounces (226g) full-fat cream cheese room temperature
- 3½ cups (437g) powdered sugar sifted
- ¼ cup (15g) freeze-dried strawberry powder
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 teaspoon strawberry emulsion optional
- 1 tablespoon heavy cream
- Pinch of kosher salt
Instructions
Make the puree:
- Cook the fresh or frozen strawberries in a small saucepan over medium heat, stirring occasionally, until reduced by half, 10 to 15 minutes. Blend until smooth using an immersion blender; or transfer to a blender and blend.
- Measure out ½ cup plus 2 tablespoons and let cool completely before using.
- Preheat the oven to 350°F (175°C). Grease two or three 8-inch round cake pans and line the bottoms with parchment paper. Three pans will give you thinner, more elegant layers, while two pans will give you thicker, bakery-style layers.
Make the batter:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and freeze-dried strawberry powder.
- In a stand mixer fitted with the paddle attachment, beat the sugar, butter and oil on medium-high speed for 3 to 5 minutes, until pale and fluffy. Gradually add the egg whites, beating well after each addition and scraping the bowl as needed.
- In a separate bowl, whisk together the reserved strawberry puree, buttermilk, Jell-O powder, vanilla, and strawberry emulsion. With the mixer on low, add the dry ingredients and the butter alternating additions, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22 to 27 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. If using two pans, bake for 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting:
- In a large bowl, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the cream cheese and beat on medium-high until light and fluffy, 2 to 3 minutes. Add the powdered sugar and freeze-dried strawberry powder and mix until combined. Add the vanilla, strawberry emulsion, cream, and salt and beat until light, fluffy, and spreadable.
Assemble and store:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the top. Place the second layer directly on top and frost the top and sides of the cake as desired.
Video
Notes
- Strawberry Purée Tip: Make sure your purée is thick and jammy—watery purée can throw off the cake’s texture. Simmer it down until it reduces by half before cooling and using.
- Don’t Skip the Freeze-Dried Strawberries: They add real flavor without extra moisture. You can find freeze-dried strawberries at Target, Trader Joe’s, or online.
- Jell-O + Emulsion Are Enhancers: The small amount of strawberry Jell-O and extract in this recipe are used to enhance the fresh berry flavor—not replace it. You won’t taste anything artificial.
- Storage: This cake stays moist for days! Store at room temperature for up to 1 day (unfrosted), or in the fridge for 4 days once frosted.
Great job I have been looking for a strawberry cake recipe. Thanks for the work you put into your recipes and content!
Yay! So glad you are enjoying everything!❤️❤️
OMG, YES!! THIS is fabulous!!!
I made this cake with the strawberry cream cheese frosting for my daughter’s birthday. It was so good. I’m not a baker so I’m glad it turned out good.
yayy! happy birthday to your daughter.
What size pans did you use?
i normally use 8 inch cake pans that are 2 inch deep.
How many cupcakes would this recipe yield and how would you adjust the bake time? Thank you!!
Hi! About 24 ish. Bake for about 18-20 minutes but every oven is different. I would keep an eye on them at around 15 minutes.
This recipe is so good!! Perfection, moist, great texture, sturdy for stacking! Thank you for sharing 🤗
Hi, I’ve made this before and it was excellent. I made it again in cupcake form my centers sank and I don’t know why any idea? Still delicious, but they fell
Perhaps you overfilled the cupcake liners? Or were they slightly underbaked? Usually when my cupcakes sink a little its because I overfilled them.
Awesome cake. Loved it just plain no frosting. Next time I will add frosting. Thank you so much for the effort and time you put into your recipes! It definitely shows. Keep up the great work. Love your videos!
Can I freeze this cake?
Absolutely! Just wrap well.
Strawberry cake is my favorite – can’t wait to try this recipe! Would love to see a strawberry buttercream frosting recipe, too!
I would take my vanilla buttercream recipe and mix in either crushed freeze dried strawberry, strawberry jam/puree and some of the emulsion! https://everythingjustbaked.com/famous-vanilla-buttercream-frosting/
Hi, Justin! Can this be baked in a bundt pan? I don’t have any regular cake pans….
Hi! I havent tested but I dont see a problem with that. Just make sure to grease and flour well so it wont stick. Also expect a longer bake time.
Hi Justin,
My daughter’s 27th birthday is coming soon and strawberry cake had been her favorite since she was 2!
She can no longer have any artificial Red coloring or pork products so, no Jell-O. How can I substitute it? I’m thinking some sugar and more freeze dried strawberry could possibly sub for the sweet strawberry flavor in the Jell-O but.. What could I sub for the gelatin and how much?
Please help😊
Hi! I would just add in extra freeze dried strawberry, same measurement amount. No sugar is needed. I would also maybe boost the strawberry emulsion (or extract) just a tad.
Hi, I may be over tired from baking so much lately but I’m a tad confused. Under “making the batter” #3 it says to add all the things starting with reserved strawberry puree and then lastly the strawberry emulsion. Aren’t they the same thing or am I reading it wrong?
Hi, no worries! those are 2 separate ingredients. The puree is from when you cook down the strawberries. The emulsion is an ingredient you buy similar to extract. Its optional, but it gives even more strawberry flavor.
I figured it out, I’ll let you know how it turns out! This looks amazing! Thank you in advance!
Hi Justin! Love you & your recipes! Question – you just cook down the strawberries without any added liquid like water or lemon juice? Please advise, thanks!
no water or lemon juice is needed! You can add a touch if you prefer but the idea is to evaporate all the water and concentrate the strawberry flavor.
How can I make this gluten-free? I like using the King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1. Someone said for each cup of flour in the recipe take out 2 tablespoons and add in 2 tablespoons of cornstarch instead. I hadn’t tried that, but I would like to give it a shot. Just wondered if you have made a gluten-free cake.
I wouldnt do the cornstarch since gf flour is already softer and doesnt have gluten! Just replace the cake flour with your favorite gf flour. I would suggest letting the batter rest for 15 minutes though before baking.
This recipe was pretty simple to follow. The cake was DELICIOUS and my family loved it!!