When I was a kid, my Saturday mornings meant sticky fingers and hide-and-seek with crumbs — my mom would send me to the kitchen to “help” while she made a bright pink strawberry cake that smelled like summer and sugar. I still remember the sound of the mixer whirring, the syrupy rasp of strawberries simmering on the stove, and the proud wobble of that frosted tower as she set it on the table. This Double Strawberry Cake takes that exact feeling — jammy strawberry in the batter and a glossy, slightly tangy strawberry buttercream — and makes it doable on a weeknight. It’s tender, pretty, and just messy enough to make everyone smile.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Why This Recipe is Awesome
Because it doubles down on strawberry flavor: a soft, fragrant cake flavored with real berries plus a homemade strawberry buttercream. It’s light and tender with a slightly jammy center and a silky, spreadable frosting. And yes — it’s so straightforward even if you haven’t made layered cakes before. Who doesn’t love a cake that looks fancy but behaves like a friendly, forgiving dessert?
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup milk (whole or 2%)
- 1/2 cup plain yogurt or sour cream
- 1 1/2 cups fresh strawberries, hulled and chopped (for purée)
- 1 tbsp lemon juice
- Optional: pinch of pink food coloring for show-off pink
For the Sauce / Garnish (if applicable):
- For the Strawberry Buttercream: 1 cup unsalted butter, room temperature; 3–4 cups powdered sugar; 1/2 cup cooled strawberry purée (see below) or reduce to 1/4 cup for stiffer frosting; 1 tsp vanilla; pinch of salt.
- Garnish: extra sliced strawberries, mint leaves, or a dusting of powdered sugar.
How I Make It
Step 1:
I start by making a thick strawberry purée: place 1 1/2 cups chopped strawberries and 1 tbsp lemon juice in a small saucepan with 2 tbsp sugar. Cook over medium heat until the berries break down and the mixture thickens, about 8–10 minutes. I mash with a fork or blend briefly and then cool it completely — warm purée will melt your batter and frosting. The smell here makes the whole kitchen smell like a berry patch: bright, sweet, and a little tangy.
Step 2:
Preheat the oven to 350°F. Grease and line two 8-inch round pans. In a bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. In your mixer, cream 1/2 cup butter with 1 cup sugar until light and fluffy — it should look pale and feel airy when you stop the mixer. Add the eggs one at a time, scraping down the bowl, then mix in 1 tsp vanilla.
Step 3:
Fold the dry ingredients into the butter mixture in three parts, alternating with 1/2 cup milk and 1/2 cup yogurt, beginning and ending with flour. Gently fold in 1/3–1/2 cup cooled strawberry purée (reserve the rest for the frosting). You want a soft pink batter — don’t overmix or you’ll lose that tender crumb. If your purée seems very watery, strain out excess liquid or reduce the purée on the stove until thicker.
Step 4:
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Divide batter evenly between the pans and smooth the tops. Bake at 350°F for about 25–30 minutes, or until a toothpick comes out with a few moist crumbs — not wet batter. Look for a slight golden edge and a springy top. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely.
Step 5:
For the buttercream, beat 1 cup butter until creamy, then add 3 cups powdered sugar gradually with 1/2 cup cooled strawberry purée, 1 tsp vanilla, and a pinch of salt. Taste and add more powdered sugar for stiffness or a splash of milk if it’s too thick. Stack the cooled layers with a thin smear of frosting to lock crumbs, add a thicker layer in the middle, then frost the outside. Garnish with sliced strawberries and a little extra purée drizzle if you like — the red streaks look stunning against pale pink frosting.
Pro Tips
- For maximum strawberry flavor, use ripe berries and briefly reduce the purée to concentrate flavor; it also keeps the frosting from getting runny.
- Bring your eggs and dairy to room temperature — they incorporate better and give a lighter crumb.
- If your frosting gets too soft, chill it for 15–20 minutes and re-whip; if it’s too stiff, add 1 tbsp milk at a time.
- Want a smooth finish? Chill the cake for 20 minutes after a crumb coat, then do the final coat — the cold firms everything up.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap milk for almond milk for a dairy-light version; the texture stays soft but flavor shifts slightly.
- Use coconut oil (¾ amount of butter) in the cake for a dairy-free option; the cake will taste a touch coconutty and be denser.
- For gluten-free: substitute a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it.
- Replace yogurt with sour cream for a tangier crumb; it won’t change structure much but lifts flavor.
Variations & Tips
- Make it boozy: stir 1–2 tbsp of strawberry liqueur or rum into the frosting for adults-only parties.
- Chocolate-strawberry twist: fold 1/3 cup cocoa into half the batter to make a marbled cake.
- Mini-cakes: bake in muffin tins as strawberry cupcakes; drop baking time to 15–18 minutes.
- Fresh & light: swap buttercream for whipped cream stabilized with a bit of mascarpone for a softer finish.
- Kid-friendly decorate: press sprinkles or sliced berries into the sides for a festive look.
- Creative twist: fold chopped macadamia nuts or toasted almonds between layers for crunch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the layers a day ahead, wrap tightly in plastic wrap, and store at room temperature for up to 24 hours (or freeze for up to 2 months). Make the frosting and store in the fridge; bring to room temp and re-whip before using.
- Can I double the recipe?
- Sure thing. Use two sets of pans or larger pans — if using a 9×13, shorten bake time to about 30–35 minutes and check for doneness with a toothpick.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly denser crumb.
- How do I know it’s done?
- Look for a springy top, slight golden edges, and a toothpick that comes out with a few moist crumbs. If it comes out wet, bake another 3–5 minutes and check again.
- What if I don’t have ingredient X?
- No worries — swap yogurt for sour cream, milk for any non-dairy milk, or fresh strawberries for thawed frozen berries (drain excess liquid). For powdered sugar, blend granulated sugar small batches if in a pinch.
How I Like to Serve It
I serve this cake on a sunny afternoon with a simple cup of black tea or a sparkling rosé for grown-ups. Slice it for birthdays, bring it to potlucks, or cut tiny squares for a baby shower. It fits summer picnics perfectly but also brightens a grey winter day — the color alone perks people up.
Notes
- Store leftover cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for best flavor.
- If you use any meat with this recipe (you won’t here), remember safe cooking temps — e.g., poultry 165°F.
Final Thoughts
Closing: This Double Strawberry Cake feels like a hug and photographs like a dream — now go impress someone, or just yourself, with your homemade masterpiece!