This Strawberry Layer Cake packs real strawberry flavor into both the cake and the buttercream. Fresh strawberry purée keeps the three tender cake layers moist, while freeze-dried strawberries provide concentrated berry flavor without adding excess liquid.

The cake itself is soft and plush thanks to vegetable oil, sour cream, and a little cornstarch. Instead of relying on artificial strawberry flavor, the frosting combines powdered freeze-dried strawberries with strawberry jam for a naturally fruity buttercream.

Finished as a tall three-layer 8-inch cake, it's perfect for birthdays, spring celebrations, Mother's Day, Valentine's Day, or any summer gathering where strawberries deserve to be the centerpiece.

Ingredients

For the Strawberry Cake

3 cups (390g) all-purpose flour, spooned and leveled
2 tablespoons (16g) cornstarch
2 tablespoons ground freeze-dried strawberries
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine salt
1 cup (220g) vegetable oil or another neutral-flavored oil
1 cup (200g) granulated sugar
¾ cup (150g) packed light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
½ cup (120g) full-fat sour cream, room temperature
1 cup (250g) fresh strawberry purée

For the Strawberry Buttercream

1½ cups (340g) unsalted butter, softened
5 cups (550g) powdered sugar
½ teaspoon fine salt
¼ cup (20g) finely ground freeze-dried strawberries
⅓ cup (100g) thick strawberry jam
1 teaspoon pure vanilla extract

Optional Decoration

Fresh strawberries
Crushed freeze-dried strawberries
Strawberry halves
Extra strawberry jam

How to Make Strawberry Cake

Step 1 – Prepare the Cake Pans

Preheat the oven to 350°F (175°C).

Grease three 8-inch round cake pans.

Line the bottoms with parchment-paper rounds, lightly grease the parchment, then dust the sides of the pans with flour.

Tap out any excess.

Step 2 – Make the Strawberry Purée

Wash and hull approximately 250g fresh strawberries.

Place them in a blender or food processor and blend until smooth.

Measure out 1 cup (250g) of purée.

If your berries don't produce quite enough, blend in another strawberry or two.

Set aside.

For this particular recipe, there's no need to cook the purée down—the batter has been formulated to accommodate the moisture.

Step 3 – Grind the Freeze-Dried Strawberries

Process the freeze-dried strawberries in a small food processor or spice grinder until they become a fine powder.

Measure what you need for the cake and buttercream separately.

Avoid using chewy conventional dried strawberries. Freeze-dried strawberries are important because they provide concentrated flavor without adding significant moisture.

Step 4 – Combine the Dry Ingredients

In a medium bowl, whisk together:

Flour
Cornstarch
Ground freeze-dried strawberries
Baking powder
Baking soda
Salt

Whisk thoroughly so the leaveners and strawberry powder are evenly distributed.

Step 5 – Combine the Oil & Sugars

In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar.

Whisk until the sugars are completely moistened and the mixture looks uniform.

Step 6 – Add the Eggs

Add the eggs and whisk until smooth and thoroughly incorporated.

Whisk in the vanilla.

Add the sour cream and mix until smooth.

Room-temperature ingredients will combine more evenly and help produce a consistent crumb.

Step 7 – Begin Adding the Dry Ingredients

Add approximately half of the dry mixture.

Whisk gently only until it's almost combined.

A few flour streaks should still remain.

Step 8 – Add the Strawberry Purée

Pour in all of the fresh strawberry purée.

Whisk gently until mostly incorporated.

Step 9 – Finish the Batter

Add the remaining dry ingredients.

Using a whisk or rubber spatula, mix just until no obvious flour streaks remain.

Do not overmix.

Once flour becomes hydrated, excessive mixing develops gluten and can make the cake tougher.

Divide the Batter

Divide the batter evenly among the three prepared cake pans.

For perfectly even layers, weigh the batter and divide it equally between the pans.

Gently smooth the tops.

Tap each pan once or twice against the counter to release any large trapped air pockets.

Bake

Bake at 350°F (175°C) for approximately 24–28 minutes.

The cakes are ready when:

the centers spring back lightly when touched,
the edges are beginning to pull slightly from the pans,
and a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs.

Don't continue baking until the cakes become dry.

Cool the Cake Layers

Let the cakes cool in their pans for approximately 20 minutes.

Run a thin knife around the edges if necessary.

Carefully turn the layers onto wire racks and remove the parchment paper.

Allow them to cool completely before frosting.

Warm cake layers will melt the buttercream.

How to Make Strawberry Buttercream

Step 1 – Beat the Butter

Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium speed for approximately 2–3 minutes, until smooth and creamy.

Step 2 – Add the Powdered Sugar

Reduce the mixer to low.

Gradually add the powdered sugar and salt.

Mix slowly until incorporated.

Starting on low prevents the powdered sugar from flying out of the bowl.

Step 3 – Add the Strawberry Flavor

Add:

Ground freeze-dried strawberries
Strawberry jam
Vanilla

Mix on low until combined.

Scrape the sides and bottom of the bowl thoroughly.

Step 4 – Whip the Buttercream

Increase to medium-high speed and beat for approximately 1–2 minutes, until fluffy and evenly pink.

If the frosting feels too soft for decorating, refrigerate it for approximately 15–20 minutes before assembling the cake.

If it's too stiff, add heavy cream or milk 1 teaspoon at a time.

Assemble the Strawberry Cake

Place the first completely cooled cake layer on a cake board or serving plate.

Spread an even layer of strawberry buttercream over the top.

Add the second cake layer and repeat.

Place the third layer on top, preferably upside down, so the naturally flat bottom creates a clean top surface.

Crumb Coat

Spread a thin layer of buttercream over the top and sides of the entire cake.

This traps loose crumbs and creates a clean foundation for the final frosting.

Refrigerate the cake for approximately 20–30 minutes, until the crumb coat feels firm.

Final Frosting

Cover the chilled cake with the remaining strawberry buttercream.

Smooth the sides with a cake scraper or leave them slightly textured for a more rustic finish.

Decorate with fresh strawberries and crushed freeze-dried strawberries if desired.

For a dramatic finish, pipe buttercream swirls around the top and place strawberry halves between them.

Chef's Tips for the Best Strawberry Cake

Use flavorful ripe strawberries. Fresh purée is one of the cake's main flavors.
Use full-fat sour cream for the richest, softest crumb.
Make sure eggs and sour cream are close to room temperature.
Use neutral oil such as vegetable or canola oil.
Don't substitute ordinary dried strawberries for freeze-dried strawberries.
Grind the freeze-dried berries very finely so they distribute evenly.
Measure flour accurately. Too much flour can make the cake dry.
Once the flour is added, avoid aggressive mixing.
Weigh the batter between the three pans for perfectly even layers.
Don't overbake.
Cool the cake layers completely before frosting.
Use a thick strawberry jam in the buttercream rather than a runny strawberry sauce.
Chill the crumb-coated cake before applying the final layer of frosting.

The Secret to Strong Strawberry Flavor

Strawberry cakes can be surprisingly difficult to flavor.

Fresh strawberries contain lots of water, so simply adding more fruit can eventually make a cake wet or structurally weak without creating dramatically stronger strawberry flavor.

This recipe solves that problem by using strawberries in two different forms.

Fresh strawberry purée provides moisture and authentic fresh-fruit character.

Freeze-dried strawberries provide concentrated flavor because most of their water has already been removed.

The result is much more distinctly strawberry-forward than relying on fresh berries alone.

The Secret to a Soft, Moist Crumb

Unlike a traditional butter cake, this recipe uses neutral oil.

Oil remains liquid even after the cake cools, which helps the crumb stay soft and moist.

Sour cream provides additional richness and moisture, while cornstarch slightly softens the protein content of the flour mixture.

The final piece is restraint: once the flour enters the batter, mix only until combined.

Those elements together create a cake that's sturdy enough for three layers while still remaining tender.

How to Keep Strawberry Buttercream From Becoming Runny

Fruit and buttercream can be tricky because too much fruit introduces excess water.

That's why this frosting uses a combination of thick jam and freeze-dried strawberry powder rather than large quantities of fresh strawberry purée.

The jam brings concentrated cooked-fruit flavor, while the freeze-dried strawberries add even more berry intensity without thinning the frosting.

If your jam is particularly loose, start with slightly less and add more only after checking the buttercream's consistency.

Delicious Variations

Strawberry Lemon Cake

Add 1 tablespoon finely grated lemon zest to the batter and another teaspoon to the buttercream.

Strawberry Vanilla Cake

Increase the vanilla slightly and decorate with vanilla buttercream swirls.

Strawberry White Chocolate

Add finely chopped white chocolate between the layers or drizzle the finished cake with white chocolate ganache.

Strawberry Cream Cake

Use strawberry buttercream around the outside but fill the layers with stabilized whipped cream and sliced strawberries.

Strawberry Cheesecake Cake

Pipe a buttercream border around each layer and add a thin layer of cheesecake-style cream cheese filling inside.

Chocolate Strawberry Cake

Fill the strawberry cake with chocolate ganache and decorate with chocolate-covered strawberries.

Optional Strawberry Jam Filling

For even more fruit flavor, you can add a thin layer of strawberry jam between the cakes.

Pipe a ring of buttercream around the outer edge of each cake layer first.

Spread approximately 2–3 tablespoons thick strawberry jam inside the buttercream dam.

Add the next cake layer.

Don't overfill or the layers may slide.

What to Serve With Strawberry Cake

This cake pairs beautifully with:

Fresh strawberries
Raspberries
Vanilla ice cream
Whipped cream
White chocolate
Hot coffee
Iced coffee
Black tea
Sparkling lemonade

For a summer celebration, serve each slice with a few fresh berries on the side.

Make-Ahead Tips

The cake layers can be baked 1–2 days ahead.

Once completely cool, wrap each layer tightly in plastic wrap and keep at room temperature overnight or refrigerate for longer storage.

The buttercream can also be prepared ahead and refrigerated.

Before using refrigerated buttercream, allow it to soften at room temperature and briefly beat it again until smooth.

For particularly easy decorating, slightly chilled cake layers are often easier to stack and frost than very soft room-temperature layers.

Storage

Because the finished cake contains fruit-based buttercream and may be decorated with fresh strawberries, refrigerator storage is best.

Cover and refrigerate for up to 4 days.

For the best texture, remove individual slices from the refrigerator approximately 20–30 minutes before serving so the buttercream and cake can soften slightly.

Freezing

Unfrosted cake layers freeze very well.

Wrap completely cooled layers tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag.

Freeze for up to 2 months.

Thaw overnight in the refrigerator while still wrapped.

The assembled cake can also be frozen, although fresh strawberry decorations should be added after thawing.

Notes

Makes one three-layer 8-inch cake, approximately 12–16 servings.
Use full-fat sour cream for the best texture.
Use fresh strawberry purée rather than strawberry juice.
Freeze-dried strawberries are important for concentrated strawberry flavor without excessive moisture.
Don't overmix after adding the flour.
Don't frost warm cake layers.
A crumb coat makes the final cake considerably easier to decorate.
If fresh strawberries are used as decoration, add them relatively close to serving so they remain attractive.
For the prettiest presentation, finish the cake with soft pink strawberry buttercream, fresh strawberry halves, and a light scattering of crushed freeze-dried berries, so the strawberry flavor is obvious before the first slice is even cut.

Fresh Strawberry Layer Cake – Moist, Fluffy & Bursting with Real Strawberry Flavor