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    Home » Recipes » Bakery-Style Cakes

    Published: Jul 9, 2021 · Updated: Apr 13, 2022 by Amy · This post may contain affiliate links (see disclosure)

    The Ultimate Fresh Strawberry Cake: A Secret Bakery Recipe

    Strawberry Cake Pinterest

    💬 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

    5 from 40 votes
    73 Comments
    Jump to Recipe Jump to Video
    Fresh Strawberry Cake this Post
    Jump to:
    • 🎥 Step by Step Video
    • ⭐ About This Bakery Recipe
    • 🍓 How to Make a Strawberry Cake with a Strong Strawberry Flavor
    • 🍰 Bake the Strawberry Cake in a Sheet Pan
    • 🥣 The Secret Bakery Ingredient
    • 💭 Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    🎥 Step by Step Video

    🎥 I hope you enjoy the video above (you may have to hit "play" twice on mobile devices). You can also view all my bakery recipe videos and tips on the following channels:

    • TikTok
    • Instagram
    • YouTube
    • Facebook

    ⭐ About This Bakery Recipe

    This extra-moist 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!

    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 recipes. 

    Fresh Strawberry Cake

    🍓 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:

    1. 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.

    2. 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 thank Olive Naion, 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 Cake

    3. Fresh Strawberry Compote

    A compote makes a delicious cake filling, but we are using it in this recipe to achieve a strong 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. 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.

    🍰 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.

    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.

    Tall 6 inch strawberry cake
    6" Strawberry cake made with six 6" layers
    Cake Cutting Options
    Two examples of cake layers cut out of a half sheet pan (a double recipe): six 6" layers or three 8" layers.
    cake rings
    4",6" and 8" Cake Ring Set
    Vollrath half sheet pan
    13"x18"x1" Half Sheet Pan (for a double recipe)

    🥣 The Secret Bakery Ingredient

    Instant Clearjel (my favorite bakery secret) is an ingredient in many of my bakery-style cakes, you can use it in the compote, cake batter and buttercream. I think this ingredient 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.

    💭 Frequently Asked Questions

    How to store this strawberry cake?

    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.

    Can this recipe make strawberry cupcakes?

    I recommend using my Triple Strawberry Cupcake recipe to make cupcakes--it's very similar to this one but customized for cupcakes.

    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. ❤️

    Amy's Signature

    📖 Recipe

    A 3-layer fresh strawberry cake with a large slice taken out so you can see the layers, plus a bowl of fresh strawberries
    Save this Recipe Saved!

    The Ultimate Fresh Strawberry Cake

    5 from 40 votes

    This secret bakery recipe melts in your mouth with a deliciously fresh and natural strawberry flavor. The extra-moist strawberry cake is paired with a creamy and light strawberry buttercream that dreams are made of. Made with nearly 12 ounces of frozen strawberries, it’s like biting into a fresh strawberry in cake form!
    1x batch yields 1 6" three-layer cake, and a 2x batch yields 1 8" three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

    For the most accurate baking results, use the grams measurements with a kitchen scale.

    Servings 8 slices
    Prep Time25 mins
    Cook Time26 mins
    Print Recipe Pin Recipe

    Equipment

    Cake Ring(s)
    1x batch: ¼ Sheet Pan
    2x batch: ½ Sheet Pan
    an image of parchment paper
    Parchment Paper
    kitchen scale
    small food processor

    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

    Notes for 2x batches (some of these won’t apply if you are using the grams measurements):
    3 teaspoon = 1 Tbsp
    4 tablespoon = ¼ cup
    1. 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).
    2. 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.
    3. 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.  
    4. 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.
    5. 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.
    RECIPE UPDATES:
    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.
    Author: Amy
    Calories: 864kcal
    Tried this recipe?Mention @amycakesbakes or comment below! I'd love to hear from you!
    Print Recipe

    More Bakery-Style Cakes content

    • Moist Vanilla Almond Cake with Creamy Vanilla Buttercream
    • Triple Chocolate Ganache Cake: a Secret Bakery Recipe

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    1. Angie says

      July 13, 2022 at 12:54 pm

      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!!! 😋❣️

      Reply
      • Amy says

        July 14, 2022 at 11:05 am

        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!

        Reply
        • Angie says

          July 15, 2022 at 5:56 am

          Thanks Amy...Yes I didn't see it listed by itself... Sorry about that 🙂❤️

          Reply
          • Amy says

            July 18, 2022 at 6:35 am

            No worries Angie! 🙂

            Reply
    2. Jodie says

      June 16, 2022 at 8:03 pm

      Thank you! Sounds like a plan.

      Reply
    3. Jodie says

      June 16, 2022 at 5:10 am

      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! ☺️

      Reply
      • Amy says

        June 16, 2022 at 9:05 am

        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. 🙂

        Reply
    4. PattyB says

      April 12, 2022 at 7:28 am

      5 stars
      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.

      Reply
      • Amy says

        April 13, 2022 at 10:52 am

        Oh good!! I bet the strawberry makes such pretty mini cakes. Thanks for taking the time to comment, it means a lot! 🙂

        Reply
    5. Ariel says

      March 10, 2022 at 9:11 pm

      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 ?

      Reply
      • Amy says

        March 14, 2022 at 6:59 am

        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! 🙂

        Reply
    6. Allyson says

      February 16, 2022 at 1:58 pm

      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!

      Reply
      • Amy says

        February 16, 2022 at 10:39 pm

        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!

        Reply
        • Allyson says

          February 17, 2022 at 5:12 am

          Sounds like a plan! Thanks 🙂

          Reply
    7. Allyson says

      February 12, 2022 at 2:39 pm

      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!

      Reply
      • Amy says

        February 12, 2022 at 2:51 pm

        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!).

        Reply
        • Allyson says

          February 12, 2022 at 8:45 pm

          Great idea, thank you!

          Reply
    8. Bobbie Shelton says

      February 11, 2022 at 4:08 pm

      When you use frozen strawberries for the compote, do you use any of the juice from the frozen strawberries, if the strawberries have thawed?

      Reply
      • Amy says

        February 12, 2022 at 7:47 am

        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. 🙂

        Reply
    9. Christina says

      February 02, 2022 at 11:40 am

      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.

      Reply
      • Amy says

        February 03, 2022 at 6:13 am

        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! 🙂

        Reply
    10. Cheryl says

      October 06, 2021 at 4:57 pm

      On your strawberry cake can I use cornstarch instead of the clear gel and if so how much would I use in the cake

      Reply
      • Amy says

        October 08, 2021 at 11:44 am

        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!

        Reply
    11. Lisa Wakefield says

      September 25, 2021 at 1:04 pm

      5 stars
      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.

      Reply
      • Amy says

        September 26, 2021 at 6:33 am

        This made my day, Lisa! Thanks so much, I'm so glad you've been enjoying the recipes! 🙂

        Reply
    12. Deana Kinkade says

      July 15, 2021 at 6:55 am

      5 stars
      You will never need another chocolate cake, it’s perfect!

      Reply
      • Amy says

        July 15, 2021 at 8:50 am

        So glad you enjoyed the Triple Chocolate Ganache cake recipe! Thank you! 🙂

        Reply
    13. Renee Brown says

      July 14, 2021 at 3:47 pm

      5 stars
      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!

      Reply
      • Amy says

        July 15, 2021 at 8:51 am

        Oh good, I totally agree--it saves SO much time, and makes a more consistent cake. 🙂

        Reply
    14. Renee Brown says

      July 14, 2021 at 3:39 pm

      5 stars
      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?

      Reply
      • Amy says

        July 15, 2021 at 8:53 am

        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! 🙂

        Reply
    15. Kathy McCormick says

      July 14, 2021 at 3:08 pm

      5 stars
      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.

      Reply
      • Amy says

        July 15, 2021 at 8:54 am

        That is so wonderful to hear, thank you Kathy! 🙂

        Reply
    16. April says

      July 13, 2021 at 3:03 pm

      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!

      Reply
      • Amy says

        July 14, 2021 at 6:51 am

        Thank you April! I hope you guys enjoy it! 🙂

        Reply
    17. Audra says

      July 12, 2021 at 8:42 am

      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!

      Reply
      • Amy says

        July 14, 2021 at 8:52 am

        Thank you Audra! 🙂

        Reply
    18. Melissa says

      July 12, 2021 at 7:13 am

      5 stars
      I have never had a strawberry cake, can't wait to try it!!

      Reply
      • Amy says

        July 14, 2021 at 8:52 am

        Thank you, I hope you enjoy it! 🙂

        Reply
    19. Christy Welty says

      July 12, 2021 at 7:03 am

      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!

      Reply
      • Amy says

        July 14, 2021 at 8:53 am

        I'm glad she can have it again! I hope you enjoy the recipe! 🙂

        Reply
    20. Lisa says

      July 11, 2021 at 7:13 pm

      5 stars
      Delicious! My family loved it so much! Thank you for the recipe.

      Reply
      • Amy says

        July 14, 2021 at 8:54 am

        So happy to hear you enjoyed it, thank you! 🙂

        Reply
    21. Amy says

      July 11, 2021 at 7:42 am

      5 stars
      I’m so excited to bake! Time to dust off the mixer 🧁

      Reply
      • Amy says

        July 14, 2021 at 8:54 am

        Yay, thank you! 🙂

        Reply
    22. Michelle says

      July 10, 2021 at 4:51 pm

      My mom always talks about having strawberry cake as a child, this will be a must try!

      Reply
      • Amy says

        July 10, 2021 at 7:55 pm

        Hope you both enjoy it 🙂

        Reply
    23. Michelle says

      July 10, 2021 at 4:47 pm

      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.

      Reply
      • Amy says

        July 14, 2021 at 8:54 am

        Haha, thank you, hope you guys enjoy it! 🙂

        Reply
    24. Rachel says

      July 10, 2021 at 2:09 pm

      5 stars
      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 🙂

      Reply
      • Amy says

        July 10, 2021 at 7:56 pm

        That's so sweet, thanks so much! I hope you both enjoy it! 🙂

        Reply
    25. Gianna Gregory says

      July 10, 2021 at 12:43 pm

      5 stars
      One of my favorites!! So moist and decadent.

      Reply
      • Amy says

        July 10, 2021 at 7:57 pm

        Thank you! 🙂

        Reply
    26. KK says

      July 10, 2021 at 5:29 am

      5 stars
      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!

      Reply
      • Amy says

        July 10, 2021 at 7:58 pm

        Thanks so much! That's so funny, graham crackers and frosting is a favorite in my house too. 🙂

        Reply
    27. Paula Melton says

      July 09, 2021 at 7:41 pm

      5 stars
      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.

      Reply
      • Amy says

        July 14, 2021 at 8:55 am

        Thank you Paula! I'm sure you'll do great! Let me know if you have any questions along the way! 🙂

        Reply
    28. Emily says

      July 09, 2021 at 4:53 pm

      I made a 3 layer 6” cake, it was so amazing!! Thank you so much for the recipe!

      Reply
      • Amy says

        July 10, 2021 at 8:00 pm

        So happy to hear that you enjoyed the recipe! Thanks for sharing! 🙂

        Reply
    29. Joan says

      July 09, 2021 at 4:42 pm

      5 stars
      Delicious!

      Reply
      • Amy says

        July 14, 2021 at 8:55 am

        So happy to hear you enjoyed it! 🙂

        Reply
    30. Alvina Broz says

      July 09, 2021 at 3:19 pm

      5 stars
      Thank you for sharing! Sharing your recipes is a gift to us all.

      Reply
      • Amy says

        July 14, 2021 at 8:56 am

        Thank you! 🙂

        Reply
    31. Amy McGee says

      July 09, 2021 at 2:49 pm

      5 stars
      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!

      Reply
      • Amy says

        July 14, 2021 at 8:56 am

        Yay I hope she loves it! 🙂

        Reply
    32. mary powell says

      July 09, 2021 at 2:34 pm

      5 stars
      Can't wait to try this recipe. Using frozen berries means I can make this any time of the year. Brilliant!

      Reply
      • Amy says

        July 14, 2021 at 8:56 am

        Thank you Mary! 🙂

        Reply
    33. Clancey Mills says

      July 09, 2021 at 2:29 pm

      5 stars
      I can’t wait to try out this recipe!

      Reply
      • Amy says

        July 14, 2021 at 8:57 am

        Thank you, Clancey! I hope you enjoy it!

        Reply
    34. Holly says

      July 09, 2021 at 2:18 pm

      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!

      Reply
      • Amy says

        July 14, 2021 at 8:58 am

        Thank you Holly! I hope you enjoy it!

        Reply
    35. K R says

      July 09, 2021 at 1:46 pm

      5 stars
      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.

      Reply
      • Amy says

        July 14, 2021 at 8:59 am

        Thanks so much! I agree, the fresh natural flavor is key to a great strawberry cake! 🙂

        Reply

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