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Strawberry Cake From Scratch

Posted by on 6 August 2010

Tired of my usual repertoire of chocolate cake, vanilla cake, and carrot cake, I decided to try making strawberry cake for a change. I looked up my favourite online recipe source,, and found this recipe:-

Strawberry Cake From Scratch



  • 2 cups white sugar
  • 1 (3 ounce) package strawberry flavored gelatin
  • 1 cup butter, softened
  • 4 eggs (room temperature)
  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup strawberry puree made from frozen sweetened strawberries from fresh strawberries


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour line with baking paper two 9-inch round cake pans.
  2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

The cake came out soft, moist, and lovely, although it was a bit too sweet for my taste. So next time, I will probably reduce the sugar to just 1 cup instead of the original 2 cups.

I whipped up some frosting using whipping cream, cream cheese, icing sugar, and vanilla, playing it by ear with the measurements. I guess that’s why the icing ended up quite runny but the kids loved how the cake looked anyway.

I used up the extra strawberries that I had as garnishing on top, as well as filling in between the two layers. The slight tartness of the strawberries balanced out the sweetness of the cake and the frosting.

The children made short work of the cake, finishing up everything in less than an hour — a sure sign that this recipe’s a keeper. One more cake recipe to add to my files at long last!

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