This extra-moist fresh strawberry cake melts in your mouth with a deliciously fresh and natural strawberry flavor. It's paired with a creamy and light strawberry buttercream that dreams are made of. Made with 12 ounces of strawberries, it's like biting into a fresh strawberry in cake form! It was one of my most popular cakes at Amycakes Bakery!
💬 Featured Comment: "Never will I ever say I don't want strawberry cake again! This cake is delicious and as always your recipe was detailed and easy to follow. It tasted so fresh and was full of flavor. Thank you for another wonderful recipe."--Lisa W
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🎥 Step by Step Video
Watch the recipe video above or watch it on my Youtube.
Why You'll Love This Bakery Recipe
- This homemade strawberry cake is super moist! What do I mean when I say extra-moist? I talk about this in Seven Secrets to Baking Incredibly Moist Cakes Every Time.
- The cake and frosting meld into one at every bite with the softest texture that stays moist for days. That's the type of cake we were known for at Amycakes Bakery, and Fresh Strawberry Cake was one of my most requested bakery recipes.
- It's frosted with a dreamy strawberry cream cheese frosting.
Ingredients
This fresh strawberry cake recipe is made with simple ingredients that you can find in your pantry, plus a few special bakery ingredients that I'll go into below.
- All-purpose flour, baking soda, baking powder, sugar, and salt make up the dry ingredients.
- Buttermilk and vegetable oil add to the moistness and soft texture of the cake.
- We'll be making an easy fresh strawberry puree by blending thawed frozen strawberries in the food processor.
- We'll use a little bit of red food coloring to make the cake pink. You can adjust this color to your preference.
- The fluffy strawberry buttercream is made with cream cheese, salted butter, strawberry and vanilla extract, and powdered sugar.
How to Make a Strawberry Cake with a Strong Strawberry Flavor
This scratch-made strawberry cake recipe is made without any artificial flavors, so the natural strawberry flavor really shines through. So what's the secret to the strong flavor?
It's thanks to three things:
Frozen Unsweetened Strawberries
That's right, frozen! I wish we all had access to the ripest fresh fruit from our garden or farmer's market, but often the fruit we want to use is not in season, or we don't have it stocked in our fridge. And at Amycakes Bakery, consistency was one of our main priorities.
Most high-quality frozen fruits are flash-frozen from fresh when they are at their peak ripeness. This means you may actually get a better flavor for your cakes with frozen strawberries than out-of-season or less flavorful berries at your grocery store!
It also saves time because they are already washed and sometimes sliced. Just be sure to get frozen fruit that is just the fruit and has no added sugar. I keep frozen strawberries in my freezer at all times so I'm stocked and ready to go. I also use this method in my Blueberry Layer Cake.
Natural or Pure Strawberry Extract
Natural Strawberry Extract really enhances the flavor of this cake. Not all strawberry extracts are created equal, and we want to make sure the extract is listed as pure or natural--If it's neon pink in color, there's a good chance or it will have an artificial aftertaste.
Instead, we want a natural real berry flavor that will heighten the taste of our cake batter and buttercreams. I've used Olive Nation's Natural Strawberry Extract since the beginning at Amycakes Bakery. It's sold on amazon or you can also order directly from Olive Nation--use the code AB20 for 20% off extracts for Amycakes Bakes readers.
If you use a different brand of extract than Olive Nation, you may need to adjust the amount to taste--it's always better to start off with less than you need, then add more extract if you think the flavor needs to be stronger.
Fresh Strawberry Compote
A compote makes a delicious cake filling, but we are using it in this recipe to achieve a fresh strawberry flavor and to add extra moisture to our cake. A compote is a filling or sauce made from fruit that's been cooked over the stove. By cooking the strawberries down slightly, their flavor intensifies. It's similar to a strawberry reduction, but this strawberry compote recipe has sugar in it too, as it can also be used as a cake filling. We spend a bit more time in the beginning, but it's totally worth it.
We'll be adding the cooled strawberry compote into the cake batter and the strawberry buttercream. I'm generally more of a cake over buttercream kind of gal, with the frosting a delicious compliment to the star of the show. But with this frosting… I could eat it by the bowl.
The Secret Bakery Ingredient
The secret ingredient that makes this the best strawberry cake recipe is called Instant Clearjel! Instant Clearjel is an ingredient in many of my bakery-style cakes; you can use it in the compote, cake batter and buttercream.
I think it is a wonderful resource to have in your pantry, as I describe in Instant Clearjel: a Magical Bakery Ingredient, but dry instant pudding mix works great as described within the recipe because it contains instant clearjel as the second ingredient (you'll see it listed on the box as modified cornstarch).
This cake batter is made with the Two-Bowl method, like my Triple Chocolate Ganache Cake. That means no mixer is required for the cake portion of this recipe! Once you have your strawberry compote and strawberry puree made, the batter will come together quickly.
🍰 Bake the Strawberry Cake in a Sheet Pan
I recommend using the Cut and Stack Method on my cake recipes--it saves so much time to bake the cake in a sheet pan, then cut out the cake layers with cake rings. (Or you can serve it as a sheet cake!)
You can cut out a three-layer 6" cake, or double the recipe to make an 8" cake like the strawberry cake I make in my Strawberry Cake recipe video, (or with a double recipe you could cut out up to six 6 inch cake layers to make an extra tall 6" cake or two 3-layer 6" cakes--eat one now and freeze one for later!).
Read more about the Cut and Stack Method, including why I recommend freezing my cakes, in How to Bake and Layer Cakes Like a Pro: 5 Easy Steps.
Inst ructions
I recommend watching my recipe video to see how I make this fresh strawberry cake recipe. More detailed instructions can be found in the recipe card at the bottom of this post.
Whisk your dry ingredients in a large bowl.
Whisk your wet ingredients in a separate bowl, then pour the wet ingredients into the dry and whisk.
Add your prepared strawberry compote and melted butter, and whisk the strawberry cake batter until it comes together.
Pour the batter into your prepared sheet pan (or use round cake pans as described in my cake pan chart), and bake at 325 degrees.
Since this cake is extra moist and delicate, wrap and freeze your baked cake before layering. It will be so much easier to layer and decorate from frozen.
Blend your strawberry buttercream ingredients together using a stand mixer with a paddle attachment. Be sure to beat it on high speed for 2-3 minutes so that the frosting can get nice and fluffy.
Now it's time to assemble your strawberry layer cake. Fill the frozen cake layers with strawberry frosting, and do a light crumb coat on the top and sides of the cake.
Let the cake set up in the freezer for a few minutes, then add your final coat of fresh strawberry buttercream and decorate your cake with an offset spatula. I like to top the cake with either fresh strawberry slices or strawberry halves, but you can also use whole or diced strawberries!
💭 Frequently Asked Questions
Nearly all of my cakes are best at room temperature! They'll still taste yummy out of the fridge, but will be firm and a different texture due to all the yummy butter in the cake and buttercream. I want to make sure you enjoy the soft and moist cake texture that is intended by eating the cake at room temperature cake.
You can refrigerate the cake after decorating it, but allow it to come back to room temperature 2-3 hours before serving. (Keep in mind the buttercream can melt in warm conditions). I keep my leftover cake out of the fridge for up to 24 hours, but I'll refrigerate or freeze anything that won't get eaten within that time.
I recommend using my Triple Strawberry Cupcake recipe to make cupcakes--it's very similar to this one but customized for cupcakes.
I have not tried using fresh in the cake batter or compote yet, since I prefer the consistency of frozen strawberries. If you have very ripe fresh strawberries, I could see it working just as well.
I prefer to save my fresh berries to decorate the top of the cake (especially since looking into how to grow strawberries indoors!).
I can't wait to hear what you think of this recipe! If you try it, please tag me @amycakesbakes on social media, or snap a photo, I'd love to see your cakes!
Comment below with any questions, and don't forget to rate the recipe! 🙂 Thank you for your continued kind words and support as I share my Amycakes Bakery recipes--it's been a lot of fun.
Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
The Ultimate Fresh Strawberry Cake
Equipment
Ingredients
Strawberry Compote
- 1 x batch prepared Strawberry Compote
Butter
- 1 stick(s) (4 ounces) Salted Butter
Dry Ingredients
- 227 grams (1 ¾ cups) All-Purpose Flour (I use Gold Medal)
- 1 ½ teaspoons Baking Powder
- 1 teaspoon(s) Baking Soda
- ¾ teaspoon Salt
- 2 Tablespoons Vanilla Instant Pudding Mix or 1 Tablespoon Instant Clearjel (See Note #1)
- 200 grams (1 cup) Sugar
Wet Ingredients
- 85 grams (around ¾ cup) Frozen Strawberries (unsweetened) (I use Frozen Natural Sliced Strawberries)
- 2 large Eggs
- ¾ cup Buttermilk
- ¼ cup + 1 Tablespoon Vegetable Oil
- 2 Tablespoons Light Corn Syrup
- 1 ½ teaspoons Vanilla Extract
- 1 ½ teaspoons Natural or Pure Strawberry Extract (I recommend Olive Nation. See Note #2)
- ½ teaspoon Liquid Red Food Coloring
Strawberry Buttercream
- 540 grams (4 cups) Powdered Sugar
- 2 Tablespoons Instant Clearjel (optional, but you will need to add more powdered sugar to reach a thicker frosting if you omit this. I prefer Instant Clearjel as it will provide a less sweet but thickened buttercream. )
- 4 ounces Cream Cheese
- 2 sticks (8 ounces) Salted Butter (at room temperature)
- 1 ½ teaspoons Pure Vanilla Extract
- ½ teaspoon Natural or Pure Strawberry Extract (I recommend Olive Nation. See Note #2)
Decoration
- ½ cup Fresh Strawberries
Instructions
Make Strawberry Compote
- Make the 1 x batch strawberry compote according the recipe instructions. Reserve ½ cup (118 g) prepared compote for the cake batter, another ½ cup (118 g)for the frosting, and the remaining approximate heaping 1 tablespoon for layering the cake. If you make the compote in advance, keep refrigerated until using.
Make Strawberry Cake
- Preheat oven to 325 degrees. Line ¼ sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray.
- Heat the Salted Butter in the microwave in a microwave safe dish until just melted.
- Make strawberry puree by heating the 3 oz (¾ cup) Frozen Strawberries until thawed in the microwave. Then puree the thawed strawberries in the food processor until it's a smooth puree. It should make about ¼ cup puree.
- Combine the Strawberry Puree with the remaining Wet Ingredients in a large bowl and whisk until smooth and well-blended.
- Using a sifter or fine mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.
- Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Melted Salted Butter over batter and whisk in until incorporated. Add ½ cup Prepared Strawberry Compote and whisk until batter looks uniform and shiny.
- Pour batter into the prepared sheet pan and smooth out batter until even (an offset icing spatula works well for this). The batter will be about ¼ inch from the top of a 1" tall sheet pan. (You can also bake in round pans or sheet-cake pans--see Note #3).
- Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise.
- Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes. Check the cake at this point. See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink. If jiggly at all to your touch, bake for another 1-5 minutes. The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A few moist crumbs on your knife are fine, but they shouldn't look wet.
- Allow cake to cool completely. To make a sheet cake, follow the Baker's Shortcut (Note #5), or choose your round cake size using the Cut and Stack method. Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #4).
- Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap two ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).
Make Strawberry Buttercream
- If using instant clearjel, whisk it thoroughly with the powdered sugar and set aside.
- Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
- Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
- Add the pure vanilla, strawberry extract, and ½ reserved strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn't use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
Layer, Decorate, and Serve
- The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen.
- Use your two half-circles of cake to make the bottom cake layer (fill in with scraps if needed to make a level surface). Before topping with buttercream, spread each cake layer with a thin layer of your remaining strawberry compote. This just adds a little moisture and flavor boost. Fill your cake layers with around ¼ inch strawberry buttercream. An offset icing spatula (I use the small and medium size on all my cakes) helps with this. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. Read more in my article: How to Bake and Layer Cakes Like a Pro: 5 Easy Steps. Remaining cake scraps can be used for cake truffles, cake parfaits or trifles.
- Spread a final layer of buttercream over your set-up crumbed cake, and decorate as desired. I used a small offset icing spatula to make a horizontal texture, then topped the cake with strawberry buttercream rosettes using a disposable piping bag and 1M star tip. Decorate the top of your cake with Fresh Strawberries.
- You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This cake has the best texture at room temperature. Enjoy!
Notes
3 teaspoon = 1 Tbsp
4 tablespoon = ¼ cup
- Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Pudding mix has Instant Clearjel (modified cornstarch) as the second ingredient, which is why it works similarly in the cake batter. If you don't have instant clearjel for the frosting, just omit it from the frosting and add more powdered sugar till you reach your desired thickness. Instant Clearjel must always be whisked thoroughly with other dry ingredients before added to wet ingredients to avoid clumping. (Make sure what you purchase is labeled as "Instant." Cooktyle Clearjel is a different product that does not work the same in cakes).
- If you use a different brand of Strawberry extract than Olive Nation, you may need to adjust the amount to taste--it's always better to start off with less than you need, then add more extract if you think the flavor needs to be stronger.
- When baking cakes in a sheet pan, the cake bakes more evenly (flatter on top and with no dark edges), and you get to choose your cake size after baking! With a 1x batch in a ¼ Sheet Pan you can make a three-layer 6″ cake (two full rounds, one pieced round from two half-circles) or several little cakelets. With a 2x batch in a ½ Sheet Pan you can make a three-layer 8″ cake (two full rounds, one pieced round from two half-circles), an extra tall six-layer 6″ cake (5 full rounds, one pieced round from two half-circles), TWO 3-layer 6″ cakes (eat one now and freeze one for later. 🙂 Or have a baking party with a friend and you each get a cake!) or several little Cakelets using a 4″ cake ring or 3″ or 2″ round cookie cutters. You can also choose to bake in sheet-cake pans or round pans. View the pan chart in the article Half-Batches and Cake Pans: Everything You Need to Know.
- Simple Syrup is optional, but I use it to seal in the moisture for cakes that will be refrigerated or frozen. While the cake cools, make a simple syrup by combining 1 tablespoon water and 1 tablespoon sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds. You can also make a larger batch of this (1 part sugar to 1 part water) and keep it in the fridge if you're doing a lot of cake baking. Always cut the cake with cake rings before brushing the cake brush simple syrup, to avoid the cake being too sticky when cut.
- BAKER'S SHORTCUT:
Make a sheet cake or little Cakelets instead! Once the cake is fully cooled, spread the buttercream on top and top with fresh strawberries for an easy sheet-pan cake. For Cakelets, cut the cake into 4″ or 3″ rounds using cake rings or cookie cutters. Stack two cakelets together with a layer of strawberry buttercream in between and on top (I use a piping bag and 1M star tip for this). The cake will be soft and delicate when at room temperature, so if you have the time I recommend that after it cools, stick the cake in the freezer 10 minutes before cutting your Cakelets. Serve at room temperature.
6-14-22: The frosting ratios were modified slightly to provide the best consistency--see revisions.
9-16-21: The original recipe was for an 8" cake made in a ½ sheet pan. All my recipes now start with small batches, so it is now a 6" cake made in a ¼ sheet pan. Press the "2x" if you'd like to double the recipe for an 8" cake in a ½ sheet pan.
View the Strawberry Cake Web Story 🍓
Liz Gaskill says
"The Ultimate Fresh Strawberry Cake" Ya right, where have I heard that before, but I decided to give it a try. Today my granddaughter was over for out baking day and we made it, because she loves Strawberries. The recipe was very different to say the least, and I kept wondering to myself, "If it was really worth all this effort". Then came the taste test. It blew my socks off! I use to have a catering business, so I have made a cake or two, but none like this one. The flavor just explodes in you mouth. Sweet, but not to sweet. I am adding you cake to my, "Got to do this one again!" I take my hat off to you girl!
Amy says
Thank you so much, Liz! I loved this comment, and I'm so glad you liked the strawberry cake recipe! 🙂
Lanette says
I think this recipe is really good. I just need some help with some adjustments. I made two 6-in rounds for a tiny birthday cake for my son and I had a lot of leftover batter so I put it in a muffin pan with cupcake liners.The cupcakes rose really nicely and then all of a sudden fell part way through baking.
the 6-in cakes are taking forever to cook. I'm wondering if I have done something wrong. I usually do everything possible by weight so I've done anything in this recipe by weight that was given a weight. I did use cake flour-- is there something special about cake flour? maybe I should use more or less?
Amy says
Hi Lanette! Thanks for checking! Cake flour can affect the way cakes bake--most articles recommend adding an additional 2 Tablespoons of cake flour per cup of flour when substituting for all-purpose flour. I'm not sure if that would work in this recipe or not, however, since I haven't tried it. Because my cake recipes are already very moist and delicate, I prefer all-purpose flour.
Usually, when readers have trouble with my cake recipes sinking, it's either due to accidentally using cook-type/original clearjel instead of instant clearjel, or because the oven temperature was too low.
Or, your cake pans may have had more cake batter (height-wise) than my sheet-pan method. Usually thicker cake batter heights require more baking time even if the cake pans are smaller. I have a recommended cake pan chart (best viewed on desktop) when using round pans--a 1x batch divided between four 6" round pans provides around the same height as the sheet pan method, which helps them to bake faster and more evenly (and less likely to sink). Still, other ovens may take longer than my oven. 🙂
As for the cupcakes, this triple strawberry cupcake recipe has slight variations, including a little more instant clearjel, which helps the cupcake version rise better. But, if you are trying to use up extra cake batter from this recipe, I'd recommend trying the cupcakes at 350 degrees at the start of baking rather than 325 degrees, then turn the oven down to 300 degrees following the same baking times listed in that cupcake recipe linked above.
Hope that helps! 🙂
Angie says
I'm reading over your instructions for the Cake Part...and you have melt butter in microwave....yet I don't see it in your Cake Ingredients List... please let me know what is correct.... would love to make this beautiful looking cake this weekend!!! 😋❣️
Amy says
Hi Angie! Thanks for asking--the butter amount is listed in the ingredients above the "dry ingredients" section. 🙂 I hope you enjoy the strawberry cake recipe!
Angie says
Thanks Amy...Yes I didn't see it listed by itself... Sorry about that 🙂❤️
Amy says
No worries Angie! 🙂
Jodie says
Thank you! Sounds like a plan.
Jodie says
I love this cake. It’s a family favorite! I notice that the buttercream frosting recipe has changed from my printed copy and what is posted in your the past recipe. The current recipe doubles the powder sugar and the butter and the shortening is not used at all. I know it’s going to be amazing regardless but was just wondering since I’m making it for Father’s Day! ☺️
Amy says
Hi Jodie! So glad to hear you've enjoyed the strawberry cake! Great question, I recently adjusted the buttercream to match the one I use in my strawberry banana cake. I'll be mentioning this in my next email newsletter. You can find the exact variations in my recipe revisions page in case you'd like to make the original version. 🙂
PattyB says
Amazing cake! So moist and rich. I made mini cakes and brought them to work, and they were gone in the first hour!! Thanks so much for sharing your great recipe.
Amy says
Oh good!! I bet the strawberry makes such pretty mini cakes. Thanks for taking the time to comment, it means a lot! 🙂
Ariel says
Looks wonderful! I was thinking of trying the easier sheet version, but making two so I could still stack them to have a middle layer for a large group. Do you think it would work to just do double and stack or do you have any other recommendations ?
Amy says
Hi Ariel, you can stack two sheet cakes! We used to do that at Amycakes! 🙂 I still recommend layering sheet cakes from frozen so the cake will not be as delicate! 🙂
Allyson says
So I made the compote today. It seems pretty thick after cooling - like jelly consistency. Is that too thick? Not sure if I cooked too long, just want to make sure before I move forward with cake that I didn’t mess it up! Haha. It still measured 300g so I have to enough for cake and buttercream. Thanks again!
Amy says
Hi Allyson, a soft jelly is a normal consistency for the strawberry compote--it should be easily spreadable (like for a cake filling), but thick enough that it holds its shape. 🙂 If you think it may have been cooked a little too long and is thicker than that, you can thin it out with a little water (to match the consistency of the compote in my cake video), and add it to the cake and buttercream when it is at room temperature instead of cold, so it will be more easily incorporated!
Allyson says
Sounds like a plan! Thanks 🙂
Allyson says
Could I purée the compote to put in buttercream so I can get a uniform pinkish color of icing? Making a cake for a little girl’s birthday. Thank you!
Amy says
I'm not sure if the compote would puree smooth enough for that or not--you might still see some specks! I don't think it would hurt it to try though! 🙂 If it doesn't work, you could do the crumb coat in the strawberry and the outer coat in a dyed white buttercream like my house vanilla buttercream (that's how we did it at Amycakes Bakery when we wanted a different colored background!).
Allyson says
Great idea, thank you!
Bobbie Shelton says
When you use frozen strawberries for the compote, do you use any of the juice from the frozen strawberries, if the strawberries have thawed?
Amy says
Thanks for checking! If your strawberries have thawed, I would recommend using them with the juice! I make my compote straight from frozen strawberries, so as it cooks the juice melts and boils and thickens when the instant clearjel mixture is added. 🙂
Christina says
Thank you for sharing your recipes! What do you use for shortening in the frosting? I tried Crisco and the frosting left a waxy film on our lips.
Amy says
I also use Crisco--I add a little bit of shortening to add fluffiness to the frosting, but you can substitute equal parts butter if you'd like! 🙂
Cheryl says
On your strawberry cake can I use cornstarch instead of the clear gel and if so how much would I use in the cake
Amy says
Hi Cheryl, I have never tried subbing cornstarch within the cake batter--Instant Clearjel allows cake batters to retain more moisture while keeping a light/soft texture, and cornstarch doesn't typically work the same way. If you need to substitute it, I'd recommend using 3 different substitutes in the compote, cake and frosting as follows: substitute cornstarch in the strawberry compote--(it will need to be cooked over the stove until thickened unlike Instant Clearjel), substitute Jello vanilla instant pudding in the cake batter, and substitute extra powdered sugar in the buttercream. These are described in more detail here--https://amycakesbakes.com/instant-clearjel/#substitutes. Let me know if you have any other questions!
Lisa Wakefield says
Never will I ever say I don’t want strawberry cake again! This cake is delicious and as always your recipe was detailed and easy to follow. It tasted so fresh and was full of flavor. Thank you for another wonderful recipe.
Amy says
This made my day, Lisa! Thanks so much, I'm so glad you've been enjoying the recipes! 🙂
Deana Kinkade says
You will never need another chocolate cake, it’s perfect!
Amy says
So glad you enjoyed the Triple Chocolate Ganache cake recipe! Thank you! 🙂
Renee Brown says
You cannot imagine my relief when I read frozen strawberries. Purchasing, washing, and prepping the amount of fresh strawberries I assumed would be needed for this cake had convinced me that it was not a recipe I’d be undertaking, but frozen? That’s totally do-able!
Amy says
Oh good, I totally agree--it saves SO much time, and makes a more consistent cake. 🙂
Renee Brown says
Greatly appreciate the bakers hack, as I made it for a large family gathering where a sheet cake was just infinitely more practical. The entire family raved about it. Idea for a future blog post— times/temps/recommendations to turn these recipes into cupcakes?
Amy says
So glad you enjoyed the sheet cake version. And great suggestion about the cupcakes--I'm currently doing a few test rounds so that I can share the cupcake recipes soon! 🙂
Kathy McCormick says
The cake was outstanding! I couldn’t quite believe I was able to make something so wonderful. Thanks for sharing the recipe in such a detailed and easy to understand way. I know we will enjoy this cake for many years to come.
Amy says
That is so wonderful to hear, thank you Kathy! 🙂
April says
This has always been our favorite Amycakes cake, I'm so excited to try baking it at home! My daughter just requested strawberry cake for her birthday party, so the timing is so perfect! Thank you for sharing this!
Amy says
Thank you April! I hope you guys enjoy it! 🙂
Audra says
This is one of my favorite cakes! When we were choosing our wedding cake flavor we were torn between this and the red velvet. It’s so yummy!
Amy says
Thank you Audra! 🙂
Melissa says
I have never had a strawberry cake, can't wait to try it!!
Amy says
Thank you, I hope you enjoy it! 🙂
Christy Welty says
This is my granddaughters favorite cake and has had it every year for her birthday....at least until AmyCakes closed. But now she can have it again. Thank you for sharing!
Amy says
I'm glad she can have it again! I hope you enjoy the recipe! 🙂
Lisa says
Delicious! My family loved it so much! Thank you for the recipe.
Amy says
So happy to hear you enjoyed it, thank you! 🙂
Amy says
I’m so excited to bake! Time to dust off the mixer 🧁
Amy says
Yay, thank you! 🙂
Michelle says
My mom always talks about having strawberry cake as a child, this will be a must try!
Amy says
Hope you both enjoy it 🙂
Michelle says
My husband's favorite and what he had for his groom's cake. Can't wait to give it a spin. I'm going to need more time and to exercise more due to all these yummy recipes.
Amy says
Haha, thank you, hope you guys enjoy it! 🙂
Rachel says
I almost cried when I saw that you posted this recipe! This cake is so sentimental for my husband and I. It was our wedding cake and we buy one to share every Valentine’s Day. I never thought we’d get to have it again. Thank you so much! This is the best cake in the world as far as I’m concerned and I’ll be spending all my time trying to perfect it 🙂
Amy says
That's so sweet, thanks so much! I hope you both enjoy it! 🙂
Gianna Gregory says
One of my favorites!! So moist and decadent.
Amy says
Thank you! 🙂
KK says
The fresh flavor of the strawberries in this cake is incredible! I couldn’t stop eating the icing on graham crackers so I had to make a second batch!
Amy says
Thanks so much! That's so funny, graham crackers and frosting is a favorite in my house too. 🙂
Paula Melton says
I’m ordering some supplies from Amazon and will make this as soon as I get them in. This has always been my favorite cake and I can’t wait to try it. It may not be as good as yours but hopefully it will turn out OK.
Amy says
Thank you Paula! I'm sure you'll do great! Let me know if you have any questions along the way! 🙂
Emily says
I made a 3 layer 6” cake, it was so amazing!! Thank you so much for the recipe!
Amy says
So happy to hear that you enjoyed the recipe! Thanks for sharing! 🙂
Joan says
Delicious!
Amy says
So happy to hear you enjoyed it! 🙂
Alvina Broz says
Thank you for sharing! Sharing your recipes is a gift to us all.
Amy says
Thank you! 🙂
Amy McGee says
I can just picture making this for my niece’s birthday. The real strawberries in both the cake batter and frosting really appeals to me. The ease of using frozen strawberries is great - yet the homemade taste will be reminiscent of hand-picked strawberries! Yum!
Amy says
Yay I hope she loves it! 🙂
mary powell says
Can't wait to try this recipe. Using frozen berries means I can make this any time of the year. Brilliant!
Amy says
Thank you Mary! 🙂
Clancey Mills says
I can’t wait to try out this recipe!
Amy says
Thank you, Clancey! I hope you enjoy it!
Holly says
I never got around to buying this from your shop, but I'm definitely going to have to try and make it! It looks PHENOMENAL!
Amy says
Thank you Holly! I hope you enjoy it!
K R says
I don't usually like strawberry cake, but yours is fantastic! I think it's the fresh flavor that makes it so good. Most have a fake flavor that is not good this is a great summer flavor.
Amy says
Thanks so much! I agree, the fresh natural flavor is key to a great strawberry cake! 🙂