Strawberry Cake

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If there’s a dessert that screams “summer,” it’s definitely Strawberry Cake. Just thinking about this delicious treat brings to mind sunny days, picnics, and all things happy. With this recipe, you can capture that joy and make some wonderful memories with your loved ones. Strawberry Cake is more than just a dessert; it’s a slice of pure happiness meant to be enjoyed together.

What makes Strawberry Cake so special is not just its taste, but how versatile it is. Whether you’re celebrating big moments like birthdays and anniversaries or turning an everyday family dinner into a special occasion, this cake steals the spotlight. It all begins with fresh strawberries, turned into a velvety puree, giving the cake a genuine strawberry taste that’s a true treat for your taste buds. Get ready for a burst of summery flavor in every bite!


  • Deliciously Fresh Flavor: This cake captures the essence of fresh strawberries. Each bite is a burst of real strawberry goodness, a true indulgence for your taste buds.
  • Moist and Tender Crumb: Thanks to the addition of strawberry vanilla oat milk kefir, this cake boasts an irresistible, moist, and tender texture, creating a melt-in-your-mouth experience.
  • Homemade Goodness: There’s something incredibly heartwarming about a homemade cake. The love and care you pour into it are unmistakable in every slice.
  • Versatile and Customizable: Whether you’re opting for two layers or four, this cake lets you get creative. Plus, it’s an ideal canvas for decorating and making it uniquely yours.
  • Perfect for Special Occasions: This Strawberry Cake isn’t just dessert; it’s a centerpiece that turns any gathering into a special occasion. Celebrate the joy of togetherness with a slice of goodness.




  • Unsalted butter
  • Powdered sugar
  • Strawberry puree
  • Vanilla extract


  • Measuring cups/spoons 
  • Mixing Bowls 
  • Stock Pot  
  • 2 8″ cake pans  
  • Oven 


  1. Cut the tops off the strawberries, add the strawberries to a blender, and blend until smooth. 
  2. Add the puree to a stock pot & cook over medium heat for 20 minutes until the liquids are reduced. 
  3. Set aside to cool. 
  4. Preheat the oven to 350 degrees and spray 2 8″ cake pans with nonstick baking spray. 
  5. In a mixing bowl, add the sugar and butter. 
  6. Beat for 5 minutes. 
  7.  Mix in the eggs, vanilla, kefir & 1/2 cup strawberry puree. 
  8. Add all the dry ingredients and mix until just incorporated. 
  9. Add the batter to the cake pan and bake for 35-45 minutes or until a toothpick comes out clean. Cool completely. 
  10. Add the ingredients for the frosting in a mixing bowl. Start with 6 cups of powdered sugar. 
  11. Once you mix, if it’s not thick enough to frost the cake, add more powdered sugar until it’s the right consistency. 
  12. This Cake can be sliced into two or four layers. 


Can I use frozen strawberries instead of fresh ones for the puree?

Absolutely, frozen strawberries can be a convenient alternative. Just ensure they are thawed and well-drained before blending.

What’s the difference between cake flour and all-purpose flour in this recipe?

Cake flour is finer and softer than all-purpose flour, which results in a lighter, more delicate crumb for the cake.

Can I make the cake layers in advance and freeze them?

Yes, you can freeze the cake layers to prepare in advance. Just make sure they are well wrapped in plastic wrap and stored in an airtight container. Store for up to 2 months.

Is there an alternative to kefir for the cake batter?

Yes, you can use plain yogurt as a substitute for kefir in the cake batter. It will yield similar results.

How long can I store strawberry cake?

Store strawberry cake on the counter for 4-5 days. After that, pop it in the fridge for up to 1 week.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Strawberry Cake

This Strawberry Cake is so good. The fresh strawberries and the strawberry vanilla oat milk elevates this a whole new level. It’s incredibly moist and absolutely delicious.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Strawberry Cake
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 1229kcal


  • Measuring cups/spoons
  • mixing bowls
  • Stock Pot
  • 2 8" cake pans
  • Oven



  • 3 cups 1.1 GF flour
  • 1 3/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • 3 eggs
  • 1 cup butter room temp
  • 1/2 cup strawberry puree see notes below,1lb fresh strawberries
  • 1 cup Lifeway Strawberry Vanilla Oat Milk Kefir


  • 1 1/2 cups butter room temp
  • 1 1/2 tsp vanilla extract
  • 3 tbsp strawberry puree
  • 6-8 cups powdered sugar depending on butter-see notes


  • Cut the tops of the strawberries off, add the strawberries to a blender, blend until smooth.
  • Add the puree to a stock pot & cook over medium heat for 20 minutes; until the liquids are reduced.
  • Set aside to cool.
  • Preheat the oven to 350 degrees and spray 2 8″ cake pans with nonstick baking spray.
  • In a mixing bowl add the sugar and butter.
  • Beat for 5 minutes.
  • Mix in the eggs, vanilla, kefir & 1/2 cup strawberry puree.
  • Add all the dry ingredients, mix until just incorporated.
  • Add the batter to the cake pan, bake for 35-45 mins or until toothpick comes out clean. Cool completely.
  • Add the ingredients for the frosting in a mixing bowl. Start with 6 cups powdered sugar.
  • Once you mix, if it’s not thick enough to frost the cake, add more powdered sugar until it’s the right consistency.
  • This Cake can be sliced for two or four layers.


Serving: 1slice | Calories: 1229kcal | Carbohydrates: 171g | Protein: 8g | Fat: 61g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 214mg | Sodium: 1014mg | Potassium: 91mg | Fiber: 5g | Sugar: 137g | Vitamin A: 1926IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

So, there you have it, the marvelous world of Strawberry Cake! It’s not just a dessert; it’s a slice of happiness, a dollop of nostalgia, and a whole lot of deliciousness. Whip it up for special occasions or just any ordinary day when you need a sweet pick-me-up. Strawberry Cake’s got your back.

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Strawberry Pretzel Pie

Blueberry Cheesecake Bars

Lemon Blueberry Danish

One Comment

  1. 5 stars
    Delicious!!!! I love this cake. So fluffy and tasty. My favorite from now!
    The strawberry puree is awesome. I’ve been thinking is strawberry pancakes yummy 😋

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