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Easy Recipes: Fresh Strawberry Cake with Homemade Frosting

Experience homemade goodness with this easy recipes strawberry cake—delicious, moist, and bursting with fresh berries in every bite.
Prep Time25 minutes
Cook Time28 minutes
Total Time53 minutes
Course: Cakes
Cuisine: American
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 12 slices
Author: Betty

Ingredients

For the Strawberry Cake

  • 1 cup (240 ml) strawberry puree (from fresh or thawed frozen strawberries)
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (120 ml) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 1/2 cups (312g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • A few drops pink or red food coloring (optional)
  • 1 1/2 cups (about 225g) diced fresh strawberries

For the Strawberry Chantilly Cream Frosting

  • 2 cups (480 ml) heavy whipping cream, cold
  • 8 oz (227g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) strawberry puree
  • Fresh strawberries, for decorating

Instructions

For the Strawberry Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together strawberry puree and buttermilk. Set aside.
  3. In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in eggs, one at a time, then add vanilla extract.
  4. In another bowl, sift together flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the butter mixture in three additions, alternating with the strawberry-buttermilk mixture. Begin and end with dry ingredients.
  6. If using, mix in food coloring for a vibrant pink color. Fold in diced strawberries.
  7. Divide the batter evenly between the prepared pans. Bake for 25-28 minutes or until a toothpick comes out clean.
  8. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

For the Strawberry Chantilly Cream Frosting

  1. Beat heavy whipping cream until stiff peaks form. Set aside.
  2. In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix until combined.
  3. Add strawberry puree and mix until smooth.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

To Assemble

  1. Place one cake layer on a serving plate. Spread a generous layer of strawberry chantilly cream frosting on top.
  2. Add the second cake layer and frost the top and sides.
  3. Decorate with fresh strawberries. Chill before serving for best texture.

Notes

For the best flavor, use fresh ripe strawberries. The cake can be made a day in advance—store in the refrigerator. Let it come to room temperature before serving for the softest crumb.