Strawberry Cake Recipe (for Cupcakes or Double-Layer (All-Natural)

I grew up eating artificially flavored boxed strawberry cakes (it was the awesome 80s♡). The crumb was delightfully pink and heavily strawberry-scented like a Strawberry Shortcake doll - and I loved it (and honest, I still do😉).

But I don't love how boxed cake mixes are full of artificial ingredients, so I created this super tender and moist strawberry cake. It has plenty of strawberry flavor, using real strawberries in the batter and in each of the strawberry toppings. This is one of the very best homemade strawberry cake recipes there is. 

If you love this strawberry dessert recipe, you may also want to try my Strawberry Cheesecake Crostata or this Strawberry Scones (All-Natural) recipe.

What is in this All-Natural Homemade Strawberry Cake Recipe?

This strawberry cake is infused with real strawberries and topped with a simple strawberry gelée (which also makes a perfect strawberry cheesecake topping), homemade strawberry-vanilla bean whipped cream, and finally fresh strawberries. It's super light, moist, and full of real strawberry flavor.

And while it doesn't taste like the artificial boxed mix, it will please even the most die-hard strawberry cake fans.

Feel free to further intensify the strawberry flavor by using a full 2 teaspoons of all-natural strawberry extract in the cake batter instead of a combination of 1 teaspoon of vanilla extract and 1 teaspoon of strawberry extract, as I've done for this recipe.

I love the balance of the vanilla with the strawberry, but if you want more of that boxed strawberry flavor, use more pure strawberry extract and omit the vanilla altogether.

All-Natural (No-Jell-O) Strawberry Cake Ingredients

As I mentioned above, if you want an even more intensely strawberry-flavored cake, substitute all or some of the vanilla extract used in the cake batter with strawberry extract. You can also make this recipe without any strawberry extract (it's still delicious), but it won't be as intensely strawberry-flavored. Also, for the strawberry-vanilla bean whipped cream, you may sweeten it more or less to your taste. 

Strawberry Cake Batter Ingredients

• cake flour or Italian 00 flour
• granulated sugar
• baking powder
• kosher salt
• unsalted butter, cubed, room temperature
• frozen or fresh strawberries
• whole milk, room temperature
• vanilla extract
• strawberry extract
• large egg whites, room temperature
• vegetable oil

Strawberry Gelée Ingredients

• fresh or frozen strawberries
• granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 sheet of gelatine (120 bloom strength) or convert for gelatine powder

Strawberry-Vanilla Bean Whipped Cream Ingredients

• heavy cream (250g)
• homemade strawberry sugar (or granulated sugar)
• vanilla bean powder (or vanilla extract)
• pure strawberry extract (optional but highly recommended)

How to Make a Light and Moist All-Natural Strawberry Cake From Scratch

Every layer of this delicious strawberry cake complements the next and I can't recommend it enough to have you top it with fresh strawberries because they really add to the overall experience. 

Step 1. Prepare the baking pans & make the strawberry milk.

Step 2. Measure the dry ingredients.

Add the flour, sugar, baking powder, and salt to a medium bowl and whisk well to combine. Set aside.

Step 3. Combine the strawberry milk with the remaining wet ingredients.

Separate the egg whites from yolks, reserving the egg yolks for another use they're not needed for this recipe. Combine egg whites (only) with strawberry milk, vanilla extract, strawberry extract, and vegetable oil, whisk well to combine. 

Step 4. Preheat the oven to 350°F/176°C & make the strawberry cake batter.

Preheat the oven while you make the cake batter. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), add the flour mixture. With the speed on low, add the butter one piece at a time and mix for about 1 minute or until well blended and only pea-sized butter pieces remain.

With the mixer still on low, slowly add ½ of the strawberry milk mixture, increase the speed to medium-high, and mix for about 1 minute. Reduce speed to medium-low and add the remaining strawberry mixture and mix just until blended (30 seconds). Turn off the mixer and give it a final stir using a rubber spatula. 

Step 5. Bake the cake (or cupcakes).

Using a measuring scoop, evenly distribute the batter amongst muffin cups, or pour equal amounts of batter into two prepared 9-inch cake pans. Bake muffins for 15 to 20 minutes (9-inch cakes for 20 to 25 minutes), or until a toothpick inserted in the center comes out clean and the tops are light golden brown. 

Step 6. Cool the cake/cupcakes.

Remove the cakes from the oven to a wire rack and let them cool for 10 minutes in the pan. Then remove the cakes/cupcakes from the baking pan and turn them right side up to finish cooling on the wire rack (about 2 hours).

Cooled cakes can be wrapped and stored in the refrigerator, freezer, or at room temperature for up to 2 days, depending on how cool it is in your kitchen. 

Step 7. Make the strawberry gelée.

Bloom 1 sheet of (120 bloom strength) gelatin in 3 tablespoons of water for 8 minutes until pliable but not falling apart. Meanwhile, cook strawberries in a small pot over medium-high heat until juices release, about 4 minutes.

Remove ¼ cup juice to a small bowl, squeeze water from the gelatin, add it to the juice, and stir until dissolved; set aside. Add sugar and lemon juice to the pot with remaining strawberries and cook, stirring occasionally, until thickened and coats a spoon, 10-12 minutes.

Remove from the heat, add the strawberry sauce to a small bowl, cool 10 minutes, then whisk in the gelatin mixture. Once at room temperature, spoon gelée onto the center of each cupcake (or 9-inch cake), leaving a border around the edge. To freeze, top with parchment squares and store in an airtight container.

Step 8. Make the strawberry-vanilla bean whipped cream.

Combine all of the ingredients in a medium bowl and whisk until soft or stiff peaks form. Pipe or dollop a spoonful of whipped cream on top of each cupcake (or cakes) and top it off with fresh strawberries (chopped or whole), Enjoy!

Pro Tip: Make Strawberry Coulis To Drizzle

If you want to go the extra, extra mile and make an easy homemade strawberry coulis (a sweetened seed-free strawberry sauce) to drizzle over the tops or to do some fancy plating, by all means, do it.

It starts by making a reduced strawberry purée using fresh or frozen strawberries, and it can be easily frozen and used for all types of desserts like strawberry-shortcake scones, drizzled over ice cream, or cheesecakes, even French toast, or to make the best strawberry-lemonade, or strawberries and cream crêpes. 

Can You Freeze Homemade Strawberry Cake and Cupcakes?

Yes, you can freeze this strawberry cake or cupcakes, and they taste just as great when thawed (or eaten while still half frozen for a cool snack on summer days♡). They're just as good as the day they were baked. In fact, many of the photos in this post that are topped with whipped cream are all using previously frozen cupcakes.

You can even top the strawberry cake (or cupcakes) with the strawberry gelée before freezing them, just like I did, and it sort of melts into the cupcake. Just add a small square of parchment paper to the tops of each one after you've added the gelée and freeze in an airtight container.

When ready to eat, take them out of the freezer and allow them to thaw at room temperature for about 20 minutes. Just before serving, make the strawberry-vanilla bean whipped cream and pipe or dollop a small amount on top of each cupcake (or regular cake).

Add fresh strawberries (chopped or whole) and serve. You may freeze the cupcakes for up to 3 months in an airtight container. You may also thaw them in the refrigerator overnight if desired. 

Looking for More Strawberry Desserts?

Here are a few more easy strawberry desserts to fill any strawberry cravings you may have!