This Fresh Strawberry Cake with Strawberry Buttercream is going to be a strawberry lovers dream come true!  This cake is made with fresh strawberries in the mix, as well as in the buttercream! You can’t get any more strawberry flavor in a from scratch cake!

My oldest daughter turned 17 this month and unlike her mom here, she isn’t a huge fan of chocolate cake. I know, it’s shocking to me too! 😉 She’s just never been one for the chocolate cake and chocolate frosting. Now, she loves peanut butter cups, kisses, and chocolate ice cream, but cake; it’s not her thing.

When we were going over what kind of cake she wanted for her birthday she said “not chocolate.” Ok, I can do that. It may hurt a little, but I can do it. Last year I made a The Best Chocolate Cake with Peanut Butter Frosting that was to die for. She loved it, but again, the whole chocolate cake thing, not for her.

So this year I decided to make her a strawberry cake. However, I didn’t want to make ANY cake with jello to get the strawberry flavor. I wanted real strawberries throughout. I found two recipes that I really liked and combined them to make this Fresh Strawberry Cake with Strawberry Buttercream. It was so good, I didn’t even have one slice left!

As for a photo of the cake in whole, sorry, we cut into it so quick that I didn’t get any photos. And these two photos were shot on the fly, because someone requested the last piece of cake. 🙂

If you’re looking for a strawberry cake made without jello, this is the cake for you! It’s simple, and loaded fresh strawberries.



  • 3 cups Flour
  • 2 cups Sugar
  • 1 1/2 tablespoons Baking Powder
  • 3/4 teaspoons Salt
  • 3/4 cup Canola Oil
  • 1 1/2 cups Strawberry Puree*
  • 1teaspoon Vanilla
  • 1 teaspoon Lemon Juice
  • 4 Eggs, beaten
  • Pink food coloring – if desired – if you don’t use it, you won’t have as strong of a color.

#Strawberry Buttercream:

  • 2 sticks butter, room temp
  • 1/8 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons strawberry puree



  • Preheat oven to 325 degrees. Grease and flour 2 9″ cake pans.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined.
  • Add the eggs and food color (if using), and stir until smooth. {do not over mix!}
  • Divide the batter evenly between the cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool for a few minutes before removing and placing on cooling racks.
  • The cakes need to be completely cooled before frosting.

#Strawberry Buttercream:

  • In a large bowl, beat your butter until it’s fluffy.
  • Add the salt, powdered sugar, vanilla; beat until combine.
  • Add the strawberry puree and beat until light and fluffy.
  • You may need to add more powdered sugar or a teaspoon of milk until you get the perfect consistency.

You can find complete recipes of this FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM in

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