If you have a glut of ripe strawberries and want a cake that actually tastes like real fruit—not artificial flavoring—this fresh strawberry cake is the answer. It delivers an incredibly moist sponge with bright, authentic strawberry flavour thanks to a concentrated strawberry puree made from fresh berries. The method takes a little extra time, but the results are worth it: a lush, summery cake with a light, fresh cream frosting.
Strawberry cake (UK recipe)
I tested several approaches to capture genuine strawberry flavour in a sponge. Strawberries contain a lot of water, which can make cakes soggy if added raw. To solve that, I simmer the berries and reduce them to an intense, seed-free puree. That concentrated puree brings real strawberry depth to the cake without excess moisture.
This recipe is slightly more involved than a basic mix-and-bake, but it produces a cake you’ll be proud to serve. The sponge stays incredibly moist—sour cream helps with texture—and the frosting is made with chilled double cream blended with strawberry puree and icing sugar for a light, fruity finish.
What can I do with too many ripe strawberries?
Make this cake. Fresh, ripe strawberries provide the best flavour for this recipe. If you have more than you need, consider making extra puree and freezing it in portions to use later for sauces, smoothies, or future bakes.
Can you add fresh fruit to cake mix?
Yes—provided you manage the moisture. In this recipe, fresh strawberries are blended, sieved, and reduced to a concentrated puree so you get the flavour without the excess liquid that would weigh down the sponge or cause sogginess.
What makes a moist cake?
Incorporating fruit or vegetables—like strawberries or carrots—adds natural moisture and keeps a cake tender. Ingredients such as sour cream also improve texture and retain moisture during baking.
How do you keep strawberry cakes from getting soggy?
Remove the excess water from the strawberries by reducing them to a concentrated puree. This captures the flavour without adding extra liquid to the batter. For storage, this cake benefits from refrigeration because the sponge remains moist and the fresh cream frosting holds up better when chilled. Always keep the cake covered to avoid drying out or absorbing fridge odours.
Strawberry cake recipe ingredients and substitutions
Below are the ingredients and sensible substitutions so you can shop confidently.
Strawberry puree
- Strawberries – Use ripe, fresh strawberries for the best flavour. British summer berries are ideal. Make extra puree and freeze in portions if you want to keep some on hand.
Cake
- Butter – Unsalted butter is recommended so you can control the salt level.
- Sugar – Golden caster sugar adds a touch of caramel warmth; regular caster (superfine) sugar works fine too.
- Eggs – This recipe uses egg whites only. Save yolks for custard or other recipes.
- Sour cream – Adds tenderness and a subtle tang; don’t omit.
- Vanilla – Use good-quality vanilla paste or extract for the best aroma.
- Lemon – Zest brightens and enhances the strawberry flavour; use unwaxed if possible.
- Flour – Plain/all-purpose flour is best here; avoid swapping to specialist flours without adjusting the recipe.
- Bicarbonate of soda – Don’t substitute with baking powder; they react differently.
- Salt – A pinch of table salt balances the sweetness.
- Milk – Whole milk (full fat) yields the best texture.
- Pink colouring – Optional gel colouring keeps the batter’s consistency stable.
Frosting
- Cream – Double cream (UK) or heavy cream (US) that whips well is required.
- Icing sugar – Powdered sugar blends smoothly into the whipped cream.
Strawberry cake recipe tips
These practical tips will help you achieve the best result.
Strawberry puree tips
- Use a wide, shallow pan when reducing the puree so evaporation happens faster.
- Stir continuously while reducing and be careful of hot steam; heat-resistant gloves can help if you’re stirring for a long time.
- Start with the best berries you can find—poor-quality strawberries give weaker flavour.
Cake tips
- Bring refrigerated ingredients to room temperature for even mixing.
- If your butter is still cold, use a quick softening method rather than overworking it.
- Use cake strips for flatter, even layers if you have them.
- Colour tends to fade slightly during baking—make the batter a touch darker than your target shade.
- Mix gently once dry and wet ingredients are combined to avoid a dense crumb.
Frosting tips
- Chill the cream and strawberry puree before whipping, especially on warm days.
- Whip by hand with an electric whisk for better control and to avoid over-whipping.
- If the frosting becomes too thick or grainy, fold in a small splash of double cream to loosen it.
Strawberry cake recipe: time management
Plan ahead to make the process smoother.
- Make the strawberry puree up to two days ahead and refrigerate it fully; this also keeps it cold for the frosting step.
- Unfrosted cake layers can generally be frozen; wrap well and defrost thoroughly before assembling.
- Make the frosting last and allow the assembled cake to chill for 1–2 hours before slicing for cleaner cuts.
If you like this strawberry cake recipe…
Try other fruit-forward bakes such as lemon and raspberry cake or strawberry Nutella French toast for more summery flavours.
Strawberry Cake Recipe – Step by Step Picture Recipe
(Printer-friendly recipe card usually appears at the end of the original post.)
This recipe lists both UK metric and US cup measurements. Note: the strawberry puree must be made in advance and cooled completely.
Ingredients
Serves 10.
Strawberry puree
- 600g (21 oz) fresh ripe strawberries, hulled and halved
Cake
- 175g (3/4 cup) unsalted butter, room temperature
- 340g (1 3/4 cups) golden caster sugar
- 5 egg whites, room temperature
- 75g (1/3 cup) sour cream
- 2 tsp vanilla paste
- Zest of 1 lemon
- 290g (2 cups + 1 tbsp) plain/all-purpose flour
- 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 125ml (1/2 cup) whole milk, room temperature
- 120g (1/2 cup) strawberry puree
- Pink food colouring gel (optional)
Frosting
- 400ml (1 2/3 cups) double cream
- 50g (1/4 cup) strawberry puree
- 120g (1 cup) icing sugar
Essential equipment
- Blender or food processor
- Fine mesh sieve
- Large saucepan
- 2 x 20cm (8″) round loose-bottom cake tins
- Stand mixer or large bowl and electric hand whisk
- Spatula and mixing bowls
- Wire rack for cooling
Strawberry puree instructions (to be made in advance)
The night before baking, wash, hull and halve the strawberries. Blitz them until liquid. Push the purée through a fine mesh sieve into a saucepan to remove seeds. Bring to the boil over medium heat, then reduce to a simmer and stir continuously until reduced to about 170g (≈195ml / 3/4 cup). This usually takes around 25 minutes—less if you use a wide pan. Cool to room temperature, then refrigerate overnight.
Cake instructions
Preheat the oven to 180ºC / Fan 170ºC / 355ºF. Grease and line two 20cm (8″) tins.
- Cream the butter and sugar until very light and fluffy, about 2 minutes.
- Beat in the egg whites until just combined, then mix in sour cream, vanilla and lemon zest.
- Sieve the flour, bicarbonate and salt, and add to the batter in three additions, mixing only until no streaks of flour remain.
- With the mixer running on low, pour in the milk gradually until combined.
- Gently fold in 120g (1/2 cup) strawberry puree and a little pink gel if desired.
- Divide the batter evenly between the tins and bake in the center of the oven for 35–40 minutes, or until a skewer comes out clean. Cool in tins briefly, then transfer to a wire rack to cool completely.
Frosting instructions
Combine double cream, 50g (1/4 cup) strawberry puree and icing sugar in a large bowl. Whip with an electric hand whisk from low to high speed until stiff peaks form. Watch carefully to avoid over-whipping.
Assemble by spreading a layer of frosting on the first cake layer, topping with the second, and applying a thin crumb coat around the sides. Spread remaining frosting on top. Chill for 1–2 hours before slicing for cleaner servings.
How to store your strawberry cake
Store the assembled cake covered in the fridge and consume within three days. While refrigeration can dry some sponges, this recipe’s moist crumb tolerates the fridge, and chilling helps the fresh cream frosting keep its texture. Keep the cake covered to prevent drying and to avoid absorbing other fridge odors.
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If you bake this strawberry cake, I’d love to see your photos. Tag me on social media or leave a comment to share how it turned out.
Other tasty fresh strawberry recipes
- Strawberry muffins
- Strawberry turnovers
- Easy strawberry crumble