This Fresh Strawberry Cake features loads of ripe berries and a light whipped cream frosting…making it the perfect summer dessert!

Some of the best food I’ve ever eaten was cooked in a parking lot.  I kid you not.  After college, I moved down to Baton Rouge, Louisiana, and holy cow do they know how to cook down there on the bayou!  I was born in Texas and grew up in the Carolinas, so I’ve tasted my fair share of delicious Southern food.  But I was in for a surprise when I moved to southern Louisiana.  I was in Cajun food heaven!  To this day, the best fried fish I’ve ever eaten was cooked in the parking lot outside of LSU’s Tiger Stadium.  That same parking lot was also where I first tried alligator. LSU was playing the Florida Gators, so it was entirely appropriate that we fried up some alligator bites that day.  It was pretty good actually.  It tasted like chicken.

One of the coolest things about living in the deep South is how well everything grew.  I planted some pepper seeds outside of my apartment during my first year there.  That plant grew to about 4 feet tall and was loaded with hundreds of tiny, red peppers.  I have no idea what the pepper was, but I know that just touching a sliced edge of the pepper to your tongue would make your tongue go numb for at least 10 minutes.  But on the other end of the spicy scale, Louisiana is known for its’ strawberries.  Thanks to the warm weather, strawberry season starts early down there…and this Fresh Strawberry Cake is one of my favorite uses for fresh strawberries!


For the Cake

  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (1.5 sticks) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 eggs
  • ½ cup sour cream
  • 2 Tbsp vanilla extract
  • ¾ cup milk

For the Strawberry Frosting

  • See separate recipes for frosting (below)


For the Cake

  1. Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
  2. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
  3. Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
  4. Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
  5. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
  6. Add the remaining flour mixture; mix on low until well combined.
  7. Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
  8. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.

You can find complete recipes of this Fresh Strawberry Cake in

Leave a comment

Your email address will not be published. Required fields are marked *