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Strawberry Cake

Strawberry Cake

Cook Time 32 mins Total Time 32 mins Difficulty: Beginner Cooking Temp: 311  °F Servings: 6 Best Season: Suitable throughout the year
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Strawberry Cake is a classic and beloved dessert that features layers of soft, moist cake filled with and topped with fresh strawberries and creamy frosting. This cake is perfect for any occasion, offering a delicious and visually appealing treat that celebrates the sweet flavor of strawberries.

The cake batter is typically made from a mixture of flour, sugar, eggs, butter, and fresh strawberry puree, which gives the cake its beautiful pink hue and enhances the strawberry flavor. The batter is mixed until smooth and then baked until the cake layers are set and tender.

Once the cake layers are baked and cooled, they are filled and frosted with a creamy frosting such as whipped cream, cream cheese frosting, or buttercream. Fresh strawberries are used both between the layers and on top of the cake, adding bursts of fresh, juicy flavor in every bite.

Strawberry Cake can be decorated with additional strawberries, a drizzle of strawberry sauce, or edible flowers for added elegance. It is perfect for birthdays, celebrations, or any occasion where you want to enjoy a fresh and fruity dessert.

The combination of tender cake, creamy frosting, and fresh strawberries makes Strawberry Cake a favorite among dessert lovers, offering a delightful and refreshing treat.


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Sheet Cake

Whipped Cream

Strawberry Sauce



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Sheet Cake

  1. Preheat the oven to 311℉(155℃).
  2. Separate the eggs. Be careful not to break the egg yolks. Store the egg white in another bowl, and keep it cool in the fridge.
  3. Mix vegetable oil and milk until well combined. Add in cake flour, mix until smooth. Add in egg yolks, mix until smooth. Set aside.
  4. Take the egg white bowl out of the fridge, add in lemon juice, granulated sugar and vanilla extract, and use a hand mixer to beat until it forms soft peaks.
  5. Take a scoop of whipped egg white to mix with batter until JUST combined. Pour the whipped egg white into the batter, and gently fold the egg white into the batter.
  6. Line the cake pan (28*28*2.6 cm) with parchment paper or with baking mat. Pour the batter into the baking pan. Smooth its surface. Give it a few taps, then send it into the oven, and bake for 32 minutes.
  7. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.

Whipped Cream

  1. Softened the cream cheese. Bring together heavy cream, vanilla extract and sugar. Use a hand mixer to beat until thickened. Add in cream cheese and keep beating until stiff peaks form. Keep it cool in the fridge.

Strawberry Sauce

  1. Wash and chop the strawberries into small cubes. Grab a pot, bring together strawberry cubes, sugar and lemon juice, mix well and keep stirring over medium heat until thickened. Transfer into a clean bowl, wrap it with plastic wrap and let it set in the fridge to cool down.

Assemble the Cake

  1. Slice the cake in half into two equal size rectangle. Spread the whipped cream onto one side of the cake, top with a layer of strawberry sauce, and cover it with another slice of cake.
  2. Spread on rest of the strawberry sauce. Pipe out frosting swirl along the sides with rest of the whipped cream and garnish the cake with fresh strawberries.
  3. Let the cake set in the fridge to cool for 30 minutes. Slice and serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: strawberry cake, soft cake