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Easy Strawberry Cake
5 from 15 votes

Easy Strawberry Cake

Easy Strawberry Cake features a tender crumb cake enhanced with fresh strawberry puree incorporated into both the batter and the frosting. The cake is moist and subtly fruity, complemented by a smooth strawberry buttercream frosting that adds richness and extra berry flavor. This cake suits celebrations or a special dessert, and it also offers flexibility with frosting variations.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 10
Calories: 360 kcal
Course: Dessert
Cuisine: American

Ingredients

Strawberry Puree
  • 1 lb strawberry washed and hulled, fresh
Cake
  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large egg at room temperature
  • ½ cup granulated sugar or pure maple syrup
  • 1 cup Strawberry Puree
  • ½ cup Greek yogurt plain, full fat
  • ¼ cup avocado oil
  • 1 teaspoon vanilla extract
  • strawberry for topping (optional, fresh
Strawberry Buttercream Frosting
  • 1 cup butter softened to room temperature (vegan butter works)
  • ¼ cup Strawberry Puree
  • 1 teaspoon vanilla extract
  • 3 ½ cups powdered sugar

Instructions

    Cup of Yum
  1. If you haven't already made the strawberry puree, wash and hull your fresh strawberries and add them to a blender and blend until smooth and no chunks remain. You should end up with 1 ¼ cup strawberry puree. Set aside.
  2. Preheat the oven to 350ºF. Spray three 6-inch cake pans or two 8-inch cake pans with cooking spray and set aside.
  3. In a medium mixing bowl, combine dry ingredients: cake flour, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, add your eggs, sugar, 1 cup strawberry puree, yogurt, oil and vanilla extract. Using a hand mixer whisk on medium high speed until fully combined and smooth.
  5. While running hand mixer on low speed pour dry ingredients into wet ingredients and mix until batter is just combined and smooth. Don't over-mix!
  6. Pour batter into prepared cake pans.
  7. Bake for 20-23 minutes until an inserted toothpick comes out clean. Allow the cake to cool for 5-10 minutes. Remove cake from pans and place on a wire rack to cool completely.
  8. While cake is cooling make frosting by whipping butter, vanilla and ¼ cup strawberry puree together with a hand mixer on medium speed. Add powdered sugar one cup at a time, whipping on medium speed until fully combined and nice and fluffy.
  9. Once cake is at room temperature frost it. Cut cake and serve.
  10. Store cake in an airtight container at room temperature for 1-2 days or in the fridge for about 5 days.

Notes

  • Store leftover cake in an airtight container for 1-2 days at room temperature or up to 5 days refrigerated.
  • This cake pairs well with various frostings such as chocolate, vanilla buttercream, peanut butter Greek yogurt, or cream cheese.
  • Be careful not to overmix the batter to keep the cake tender.
  • Use fresh strawberry puree prepared by blending washed and hulled strawberries until smooth.

Nutrition Information

Serving 1 slice Calories 360kcal (18%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 105mg (35%) Sodium 303mg (13%) Potassium 92mg (2%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 360

% Daily Value*

Serving 1 slice
Calories 360kcal 18%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 105mg 35%
Sodium 303mg 13%
Potassium 92mg 2%
Fiber 2g 8%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.