This homemade Strawberry Cake is made with fresh and freeze dried strawberry for the extreme fresh strawberry flavor without any artificial flavor nor food coloring. It is also made in two 6” cake pans for a smaller size layer cake without a lot of left over.
Some of you asked and I delivered, a mini Strawberry Cake with tons of strawberry flavor packed in two 6” layers. This is not a straight conversion of my Very Strawberry Cupcakes recipe but a very close adaptation. The liquid ingredients in this recipe have been tweaked so the cake doesn’t dome too much and also to keep the cake moist for days.
How to make Strawberry Cake from scratch
First, you’ll need 6” Cake Pans. For this recipe I used two pans so I can bake each layer separately and don’t have to cut the cake in half. If you want to bake this entire batch in 1 pan, I recommend the one with 3” side to avoid spilling over, baking time will need to increase if baked in one pan.
Process 1 oz of freeze dried strawberry into a powder using a food processor or a good blender. Divide the powder into two portion, use half of the strawberry powder for the cake batter and reserve half for the frosting. Beat the egg with the sugar in your stand mixer until light in color, then add the dry ingredients to it. Mix unit creamy.
Now add the liquid ingredients: pureed strawberry, buttermilk, oil, melted butter and vanilla extract. Mix until thoroughly combined. Use a spatula to scrape down the side and the bottom of the bowl to ensure the batter is welled mixed before dividing the batter into your cake pans.
You’ll want to butter these cake pans really well, do not use a spray, sometimes I find it not as effective as butter especially when the pan is not already non-stick. You also have the option to line the bottom of the pan with parchment paper, though I have not been doing that and have not had any issue with getting the cake out of these pans.
To divide the batter into the cake pans as evenly as possible, I used a kitchen scale. This bakes for about 25-27 minutes (more if baked in one pan) until a toothpick inserted in the middle comes out clean. Let the cakes cool to the touch before removing them from the pan. To remove the cakes, use a butter knife to loosen the side gently, flip the pan over and tap until the cake come out. Let cool completely before adding frosting.
I used this Strawberry Cream Cheese Frosting for this fresh strawberry cake. Frost the cake however you’d like. I used 1/2 cup of frosting for the middle, and used the rest for the top, side and a few swirls on top.
This little 6” layer cake will serve from 6 generous slices all the way up to 8 smaller ones. It will make a delicious birthday cake that’s not too big because I know we all have a love/hate relationship with left over. But in case you have left over, this cake stays moist for days!
More Strawberry Cake
- Very Strawberry Cupcakes
- Strawberry Lemonade Cupcakes
- Strawberry Champagne Cupcakes
- Strawberry Dump Cake
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 2 large egg (room temperature)
- 3/4 cup granulated sugar (135 g)
- 1/4 cup freeze dried strawberry powder (14 g, 1/2 oz)
- 1 1/4 cup all-purpose flour (160 g)
- 1/4 teaspoon kosher salt (1 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon baking soda (1 g)
- 1/2 cup pureed strawberry (113 g, 4 oz)
- 1/3 cup buttermilk (74 g, room temperature)
- 1/4 cup vegetable oil (50 g)
- 1/4 cup unsalted butter (56 g, melted)
- 1/2 teaspoon pure vanilla extract (3 g)
- Add 1 oz of freeze dried strawberry to a food processor and process until a powder forms. Keep a kitchen towel draped over the food processor to prevent the powder puff up.
- This should yield 1/2 cup. Use 1/4 cup for the cake batter and the remaining 1/4 cup for the strawberry cream cheese frosting.
- Preheat oven to 350°F and butter two 6” cake pans, set aside.
- In the same food processor used previously for the freeze dried strawberry, add the fresh strawberry and puree. Add strawberry puree in a small mixing bowl along with buttermilk, vegetable oil, melted butter, and vanilla extract. Beat together with a whisk until smooth and set aside.
- Add egg and sugar to the stand mixer bowl and beat until light in color.
- Add 1/4 cup of strawberry powder to a small mixing bowl along with flour, salt, baking powder and baking soda. Mix with a whisk to distribute evenly and add to the egg mixture. Mix until combined and creamy.
- Add the liquid mixture set aside earlier to the stand mixer bowl and mix until combined. Use a spatula to scrape the side of the bowl and bottom to make sure the batter is well mixed.
- Divide batter evenly into the prepared 6” cake pan, about 345 g of batter per pan.
- Bake in the middle oven rack for 25 - 27 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool to the touch. Use a butter knife to loosen the side and flip the cakes out of the pans. Allow the cakes to cool right side up on a wire rack.
- In the stand mixer bowl, add softened butter and cream cheese along with the pure vanilla extract, mix with the whisk attachment at medium low speed and gradually increase speed to medium high and beat until thoroughly combined.
- Stop the mixer to add powder sugar and the remaining 1/4 cup of strawberry powder, mix at low speed to incorporate the powder mixture into the cream mixture, then gradually increase speed to medium high and beat until thoroughly combined and fluffy.
- When the cakes are completely cool, place 1 layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. This is to keep the frosting from smearing everywhere.
- Add 1/2 cup of frosting on top of the first layer and even it out with an offset spatula. Add the second layer of cake on top.
- Frost the side and top to your liking. If there is any left over frosting, add piping decoration on top. Carefully pull out the pieces of parchment paper underneath the cake.
- Refrigerate until ready to serve.
- I buy freeze dried strawberry from Target. One package is typically 1 oz and enough to make both the cake batter and frosting for this cake.
- This small cake will serve 7 good size slices or up to 8 smaller slices. It will keep in the refrigerator for up to 5 days.
Shop The Recipe Tools
- Food Processor
- Stand Mixer
- 6” Cake Pans
- Kitchen Scale
- Pastry Bags
- Open Star Piping Tip
- Measuring Cups and Spoons
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