Best Strawberry Cake from Scratch

This strawberry cake tastes like it came straight from a bakery — but it's surprisingly easy to make at home!

How to Make Strawberry Cake

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Strawberry Cake Ingredients

These are the ingredients you'll need to make this top-rated strawberry cake recipe:

· Sugar: This strawberry cake starts with two cups of white sugar.
· Butter: Cream the sugar with two sticks of softened butter.
· Jell-O: You'll need a 3-ounce package of strawberry-flavored Jell-O mix.
· Eggs: Four eggs add richness, moisture, and flavor.
· Flour: This light and fluffy strawberry cake calls for cake flour instead of all-purpose flour.
· Baking powder: Baking powder acts as a leavener, which means it helps the cake rise.
· Milk: Whole milk lends moisture to the homemade strawberry cake.
· Strawberries: Use frozen strawberries to make homemade strawberry purée.
· Vanilla: Vanilla extract enhances the overall flavor of the cake.

How to Make Strawberry Cake From Scratch

Here's a very brief overview of what you can expect when you make this homemade strawberry cake:

1. Beat the butter, sugar, and Jell-O together. Add the eggs.
2. Combine the dry ingredients.
3. Gradually the dry mixture into the wet mixture, alternating with the milk.
4. Add the remaining ingredients and transfer the batter to prepared cake pans.
5. Bake in the preheated oven until a toothpick comes out clean.

Best Frosting for Strawberry Cake

Top your freshly made strawberry cake with one of these mouthwatering strawberry frosting recipes:

· Real Strawberry Frosting
· Strawberry Buttercream Frosting
· Strawberry Cream Cheese Frosting

How to Store Strawberry Cake

Cover the strawberry cake and store it in the refrigerator for up to five days.

Can You Freeze Strawberry Cake?

If you want to keep your strawberry cake longer than five days, you can freeze it. We recommend freezing the individual, unfrosted layers. Just wrap the (completely cooled) layers tightly in storage wrap. Follow that with a layer of aluminum foil labeled with the date. Freeze for up to three months. Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"Great recipe," raves ejkelsey. "I added a simple strawberry glaze to the still warm layers before chilling. Then I used a strawberry buttercream on top."

"I whipped the egg whites separately and folded them in at the end," says ShamikaC. "I also used fresh strawberries for the purée. Cake came out delicious and moist."

"I have made this cake (this exact recipe) every year since my daughter turned 2," according to twyfordr. "She is turning 13 next week, still asks for it every year, and now she can even make it herself. So sweet!"

Editorial contributions by Corey Williams