Double Strawberry Cake is a delightful dessert that celebrates the sweet, juicy flavor of strawberries in every bite. This cake features a moist strawberry-infused sponge, made with fresh or pureed strawberries, layered or topped with a rich strawberry buttercream or cream cheese frosting.
Often finished with sliced fresh strawberries or a drizzle of strawberry syrup, it offers a double dose of berry goodness.
Perfect for spring and summer gatherings, birthdays, or Valentine’s Day, this vibrant pink cake is as beautiful as it is delicious. Its fruity freshness and soft texture make it a favorite for both kids and adults alike.
Double Strawberry Cake is a moist, luscious dessert that celebrates the natural sweetness and vibrant color of strawberries in two irresistible ways—both in the cake batter and in the frosting.
Perfect for spring and summer gatherings, birthdays, or anytime you crave a fresh, fruity treat, this cake is as beautiful as it is delicious.
Double Strawberry Cake is a luscious dessert that layers the sweet, vibrant flavor of strawberries in both the cake and the frosting.
The moist sponge is infused with fresh or pureed strawberries, giving it a natural pink hue and fruity richness.
Topped with a creamy strawberry buttercream or whipped frosting, this cake delivers a burst of berry goodness in every bite.
Perfect for spring and summer gatherings, birthdays, or romantic celebrations, it’s as beautiful as it is delicious.
Garnish with sliced strawberries for an extra touch of elegance and flavor.
In a blender or food processor, puree the strawberries with sugar (if using) and lemon juice until smooth.
Strain through a fine mesh sieve to remove seeds, if desired.
Set aside ¼ cup for the cake and another ¼ cup for the frosting. If you have extra, reserve it for serving or drizzling.
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3–5 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, mix the sour cream, milk, and ¼ cup strawberry puree.
Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped fresh strawberries. Add food coloring at this stage if using.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 28–34 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Beat the softened butter until creamy (2–3 minutes).
Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition.
Add the reserved ¼ cup of strawberry puree, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
Add 1–2 tablespoons of heavy cream if the frosting is too thick.
Place one cake layer on a serving plate or cake stand. Spread a layer of strawberry frosting evenly on top.
Add the second cake layer and apply a thin crumb coat of frosting to seal in crumbs. Refrigerate for 15–30 minutes to set.
Frost the top and sides of the cake with the remaining buttercream.
Garnish with fresh strawberries, white chocolate shavings, or mint leaves for an extra touch.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
A Double Strawberry Cake is the ultimate treat for strawberry lovers.
It combines the goodness of moist strawberry-flavored cake layers with a rich strawberry filling and fluffy frosting—often incorporating real strawberries in both the batter and the topping.
Whether you’re baking it for a birthday, spring gathering, or just a sweet weekend indulgence, here are some expert tips and clever serving tricks to make your cake unforgettable.
1. Use Fresh or Roasted Strawberries:
If it’s strawberry season, always go for fresh berries. For extra depth of flavor, roast the strawberries with a bit of sugar before blending them into a puree for your batter and filling. Roasting concentrates the flavor and reduces moisture, preventing a soggy cake.
2. Don’t Skip the Strawberry Reduction:
Many recipes call for reducing fresh strawberry puree on the stovetop before adding it to the cake batter or frosting. This intensifies the strawberry flavor without adding too much liquid. It’s a key step if you want that bold, unmistakable berry taste.
3. Enhance with Strawberry Jell-O or Freeze-Dried Strawberries:
To make the cake more vibrant in flavor and color, some bakers use strawberry Jell-O or finely ground freeze-dried strawberries. These give the cake a consistent pink color and amplify the natural flavor—especially useful in the off-season when fresh strawberries aren’t at their peak.
4. Avoid Overmixing the Batter:
Overmixing leads to dense, tough cake layers. Mix your wet and dry ingredients just until they are combined to keep the cake light and fluffy.
5. Level Your Layers for a Professional Finish:
Before assembling, use a serrated knife or cake leveler to trim the domed tops of your cake layers. This helps the cake stack evenly, improves appearance, and prevents sliding when frosting.
1. Chill Everything:
Cool your cake layers completely before assembling. A warm cake will melt your frosting. For best results, chill the layers in the fridge for 30 minutes before frosting.
2. Use Strawberry Buttercream or Cream Cheese Frosting:
Strawberry buttercream, made with puree or freeze-dried powder, keeps the fruity theme strong. For a tangy twist, strawberry cream cheese frosting adds richness and balances the sweetness perfectly.
3. Pipe a Border to Hold the Filling:
If you're adding a strawberry jam or compote filling between layers, pipe a ring of frosting around the edge first to hold it in and prevent leaks.
4. Add Fresh Strawberries Between Layers:
For a delightful surprise, layer thin slices of fresh strawberries inside the cake. Just be careful not to add too much moisture or the cake may become soggy over time.
1. Decorate with Flair:
Top your cake with whole strawberries, strawberry slices, mint leaves, or even a dusting of powdered sugar. This gives a fresh, summery look that hints at what’s inside.
2. Use a Warm Knife for Clean Slices:
Dip your knife in warm water and wipe it clean between cuts to get sharp, neat slices. This works especially well with dense frosting or fruit fillings.
3. Serve Slightly Chilled:
Strawberry cake tastes best when served slightly chilled—not ice cold. Let it sit out for 10–15 minutes after refrigeration before slicing.
4. Add a Drizzle or Garnish:
Serve each slice with a small drizzle of strawberry syrup or a dollop of whipped cream for a gourmet finish. A sprinkle of crushed graham cracker or white chocolate adds texture and flair.
5. Pair with the Right Beverage:
Strawberry cake pairs beautifully with sparkling rosé, lemonade, or vanilla milkshakes for kids. It also complements a hot cup of tea or espresso for a more grown-up dessert moment.
With the right techniques and thoughtful presentation, your Double Strawberry Cake can easily become a showstopper.
Whether you’re serving it at a birthday, tea party, or summer brunch, these tips will ensure it’s not only delicious but also memorable.
Double Strawberry Cake is a show-stopping dessert that bursts with berry flavor in every bite. Its combination of fresh strawberries and silky frosting makes it ideal for birthdays, Mother’s Day, or a picnic centerpiece.
Whether you enjoy it with a cup of tea or as a grand dessert, it’s bound to be a favorite among strawberry lovers.
