Looking for a REAL strawberry cake recipe? Girl, I got you! This delicious Fresh Strawberry Layer Cake recipe is a tender white cake full of fresh chopped strawberries.
The strawberries make this cake incredibly moist. Since it has fresh fruit, this cake does need to be refrigerated, so plan accordingly.
I used almond extract in the cake and frosting – it’s the perfect complement to strawberries! – but you can certainly use vanilla if you prefer. Almond extract really makes this taste like an elegant wedding cake.
This cake is gorgeous garnished with fresh strawberries. Be sure to dry them really well after rinsing before you stick them to the cake.
Fresh Strawberry Layer Cake
2 cups sugar
3 1/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, soft
1 1/2 cups milk, at room temperature
½ Tbsp almond extract
4 large eggs
1 ½ cups fresh strawberries, chopped
Almond Frosting, recipe follows
Fresh strawberries for garnish
- Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add butter to the mixer and beat until it looks sandy.
- Combine the milk and almond extract and add to the mixer. Mix on low speed until incorporated. Don’t forget to scrape the bowl as you go!
- Crack eggs into a bowl. This way, you won’t accidentally get egg shells in your cake batter. With the mixer running on low, add eggs one at a time. Make sure each is incorporated before adding the next.
- Add chopped fresh strawberries to the batter and mix until incorporated. Don’t overmix!
- Pour batter into your prepared cake pans. Softly bang the bottom of the pans against the countertop to help settle the batter evenly in the pan.
- Bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted in the center will come out clean.
- Remove from the oven and place on cooling racks for five minutes. Remove from pans and allow layers to cool completely.
- Frost with Almond Frosting and decorate with fresh strawberries.
Almond Frosting
1 cup (2 sticks) unsalted butter, at room temperature
5 cups powdered sugar
1 tsp almond extract
2-3 Tbsp milk
- Beat butter with electric mixer until nice and fluffy. Beat in two cups of powdered sugar until incorporated, then add almond extract.
- Beat in two more cups of powdered sugar until combined. Add a tablespoon of milk and final cup of powdered sugar. Beat in another tablespoon of milk. Add more powdered sugar or milk as needed to reach your desired consistency.
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