Indulge in the delightful taste of our Fresh Strawberry Cake, crafted with authentic strawberries and rich strawberry yogurt. This recipe proudly bypasses artificial strawberry flavors and jello mixes, delivering a genuine berry experience. Perfectly baked in a convenient 9×13 inch sheet pan and generously crowned with luscious cream cheese frosting, it’s the ideal dessert for any occasion.

The Ultimate Real Strawberry Cake: A Recipe for Authentic Flavor

Forget artificial flavors and neon pink desserts. Our mission was to create a strawberry sheet cake that celebrates the natural, vibrant essence of fresh strawberries, and we achieved it without any shortcuts. This recipe is a testament to genuine flavor, foregoing strawberry-flavored box mixes, jello, or pudding. Instead, we infuse the batter with pure strawberry puree, complemented by the creamy richness of strawberry yogurt, which not only enhances the berry taste but also ensures an incredibly moist and tender crumb.

The resulting strawberry flavor in this cake is beautifully light, sweet, and subtly nuanced, offering a sophisticated taste profile. The tangy cream cheese frosting acts as the perfect counterpoint, cutting through the sweetness with its delightful zest. To elevate the experience further, we adorn each slice with fresh strawberries, adding an extra layer of juicy flavor and enticing texture.

Why You’ll Adore This Strawberry Sheet Cake

• Authentic Strawberry Flavor: No artificial taste, just pure, natural strawberry goodness from real fruit puree and yogurt.
• Incredibly Moist & Tender: Thanks to the addition of strawberry yogurt and butter, this cake boasts an irresistibly soft and moist texture.
• Effortless Sheet Cake Format: Baked in a simple 9×13 inch pan, it’s perfect for easy transport, serving, and sharing at gatherings.
• Perfect Sweet-Tang Balance: The classic cream cheese frosting provides a delightful tang that perfectly complements the cake’s subtle sweetness.
• Visually Appealing: A beautiful light pink hue and optional fresh strawberry garnish make it a stunning centerpiece for any celebration.

Essential Ingredients for Your Homemade Strawberry Cake

Crafting this exceptional strawberry cake relies on a thoughtful selection of ingredients, each playing a vital role in achieving its perfect structure, flavor, and moisture. Here’s a closer look at what you’ll need:

• All-Purpose Flour: The fundamental building block, providing the necessary structure for a stable yet tender cake. Proper measurement is key!
• Baking Powder & Baking Soda: These leavening agents work in harmony to create a light, airy crumb, ensuring your cake rises beautifully.
• Salt: A crucial pinch that balances the sweetness, enhances all the other flavors, and brings out the natural brightness of the strawberries.
• Unsalted Butter: Contributes to a rich flavor and contributes significantly to the cake’s tender texture. Ensure it’s softened to room temperature for optimal creaming.
• Granulated Sugar: Provides essential sweetness and aids in tenderizing the cake structure.
• Eggs: Act as a binder, creating structure and adding richness and moisture to the batter. Use large eggs at room temperature.
• Vanilla Extract: A classic flavor enhancer that beautifully complements the strawberry, adding depth and warmth.
• Pureed Strawberries: The star of the show! This natural puree infuses the cake with authentic strawberry flavor and a lovely delicate pink hue.
• Strawberry Yogurt: A secret weapon for moisture and fat, it also contributes to the subtle strawberry flavor and an exceptionally tender crumb.
• Milk: Helps to achieve the ideal batter consistency and adds extra moisture.

Fresh or Frozen Strawberries: Your Guide to Puree Perfection

Whether you opt for plump, ripe fresh strawberries or the convenience of frozen ones, both will yield a delicious puree for this cake. If using frozen strawberries, it’s essential to thaw them completely before blending. Once thawed (or if using fresh), place them in a blender and process until completely smooth. The key is to achieve a fine puree before measuring out the required 2/3 cup to ensure consistent flavor and texture throughout your cake.

Step-by-Step Guide: How to Make Strawberry Cake From Scratch

Baking this delightful strawberry cake from scratch is a rewarding process. Follow these simple steps for a perfect result:

1. Prepare Dry Ingredients: In a medium bowl, whisk together all the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
2. Create Strawberry Puree: Blend your fresh or thawed frozen strawberries until completely smooth. Measure precisely 2/3 cup of this vibrant puree and set it aside.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together for 1-2 minutes until the mixture is light, fluffy, and creamy. This step incorporates air, contributing to the cake’s tender texture.
4. Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract, the prepared strawberry puree, strawberry yogurt, and milk. Beat again until all these wet ingredients are fully combined into a smooth mixture.
5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture. Use a spatula and mix by hand just until no streaks of flour remain. Be careful not to overmix, as this can lead to a dense, dry cake.
6. Prepare for Baking: Generously spray a 9×13 inch baking pan with non-stick cooking spray. Pour the cake batter into the prepared pan and spread it evenly with your spatula.
7. Bake and Cool: Bake the cake in your preheated oven (refer to recipe card for temperature and time). Once baked, let the cake cool completely on a wire rack before attempting to frost it. A fully cooled cake prevents the frosting from melting and sliding off.

Baking Times and Cooling for Optimal Results

Achieving the perfect strawberry cake involves more than just mixing the ingredients. Timing and patience are key. Here’s a breakdown of the time commitment for this recipe:

• Prep the Batter: Approximately 10 minutes.
• Bake the Cake: Requires 27-35 minutes, depending on your oven. Always check for doneness with a toothpick.
• Cool the Cake: This is a critical step and needs at least 1 hour, or until completely cool to the touch. Rushing this step will result in melted frosting!
• Make and Frost the Cake: About 15 minutes to whip up and apply your chosen frosting.

Crafting the Perfect Cream Cheese Frosting (and Variations!)

Our classic cream cheese frosting is the ideal companion for this strawberry cake, offering a delightful tang that beautifully complements the cake’s subtle sweetness. You’ll find the full recipe detailed below in the recipe card.

For those who desire an extra layer of berry goodness, consider making a strawberry cream cheese frosting. Simply incorporate 3 tablespoons of your favorite strawberry jam into our classic cream cheese frosting recipe. This adds another dimension of fruit flavor and a lovely pink swirl, making your cake even more special.

Essential Tips for a Flawless Strawberry Cake

Achieving bakery-quality results at home is easier than you think with these expert tips:

• Accurate Flour Measurement: The “spoon and sweep” method is crucial for flour. Lightly spoon flour into your measuring cup until it overflows, then level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and leads to an overly dense cake.
• Room Temperature Ingredients: Ensure your butter, eggs, and dairy are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air efficiently, resulting in a lighter and more tender cake.
• Avoid Overmixing: Once the wet and dry ingredients are combined, mix just until no streaks of flour are visible. Overmixing develops the gluten in the flour, which can lead to a tough and dry cake. A gently folded batter results in a tender, moist crumb.
• Cool Completely: Patience is a virtue here! Ensure your cake is absolutely cold before applying frosting. A warm cake will melt the frosting, creating a sticky mess.
• Doneness Test: Always use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready.

Common Questions About Our Strawberry Cake

Here are answers to some frequently asked questions to help you bake the perfect strawberry cake:

Should I use fresh or frozen strawberries for the puree?

You can use either! For fresh strawberries, simply hull them and blend until smooth. If using frozen strawberries, make sure to thaw them completely first. Once thawed, place them in a blender and process until you have a uniform puree. Both options will infuse your cake with delicious strawberry flavor.

Can I substitute a different type of yogurt?

This recipe was developed using regular strawberry yogurt for its specific fat and moisture content. While I haven’t tested it with Greek yogurt, which is much thicker, you can successfully substitute plain or vanilla regular yogurt in place of the strawberry yogurt. This will still provide the necessary moisture and tenderness, though the strawberry flavor contribution will be reduced.

How should I store this cake?

Since this cake is topped with a cream cheese frosting, it’s best stored in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to keep it fresh. It will remain delicious for 3-4 days.

I want the cake to be bolder in color – what can I do?

The pureed strawberries naturally give the cake a lovely, delicate pink hue, as seen in the photos, without any artificial coloring. However, if you desire a deeper, more vibrant red or pink color, you can add 1-2 small drops of red or pink food coloring to the batter. Start with a tiny amount and add more if needed to reach your desired shade.

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead! You can bake the cake a day in advance, let it cool completely, and store it tightly wrapped at room temperature. Prepare the frosting separately and store it in the fridge. Assemble and frost the cake a few hours before serving for the freshest taste.

Beyond the Cake: More Delicious Recipes Using Strawberries

If you’ve fallen in love with fresh strawberries, explore these other fantastic recipes that celebrate this beloved berry:

• Strawberry Angel Food Cake
• Mini Strawberry Cheesecakes
• Homemade Strawberry Sauce
• Refreshing Strawberry Sangria
• Easy Strawberry Whipped Cream

4.64 from 11 ratings

Tap stars to rate!

9×13 Inch Strawberry Cake

By: Beth

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 15 minutes (cooling)

Total Time: 1 hour 55 minutes

Servings: 20 servings

Pin Recipe
Print Recipe

This fresh strawberry cake is made with real strawberries and strawberry yogurt, ensuring no artificial flavors or jello mix. It’s an easy-to-make sheet cake baked in a 9×13 inch pan, generously topped with a rich cream cheese frosting.

Equipment

• Spatula
• Electric Mixer (e.g., KitchenAid 9-Speed)
• Large Mixing Bowl
• 9×13 Inch Glass Baking Pan

Ingredients

For the Cake

• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ¼ cups (248g) granulated sugar
• ½ cup (113g) unsalted butter, 1 stick, softened
• 2 large eggs
• 1 tsp vanilla extract
• ⅔ cup pureed strawberries
• 1 cup strawberry yogurt
• ¼ cup (59ml) milk

For the Cream Cheese Frosting

• 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, 1 stick, softened
• 1 tsp vanilla extract
• 3-4 cups (339-456g) powdered sugar

Instructions

For the Cake

• Preheat your oven to 350º F (175º C). Lightly spray a 9×13 inch baking pan with non-stick cooking spray, ensuring all surfaces are covered.
• In a smaller bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients gently until well combined. Set aside.
  2 cups (240g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• In a larger mixing bowl, using an electric mixer, beat the granulated sugar and softened unsalted butter together for 1-2 minutes until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl as needed.
  1 1/4 cups (248g) granulated sugar, 1/2 cup (113g) unsalted butter
• Add the large eggs to the butter-sugar mixture, beating lightly with the mixer until just combined.
  2 large eggs
• Now, add the vanilla extract, the measured pureed strawberries, strawberry yogurt, and milk to the wet ingredients. Mix until everything is well incorporated and smooth.
  1 tsp vanilla extract, 2/3 cup pureed strawberries, 1 cup strawberry yogurt, 1/4 cup (59ml) milk
• Gradually add the flour mixture (dry ingredients) into the wet mixture. Fold gently with a spatula until the flour is just incorporated and no dry streaks remain. Be careful not to overmix.
• Pour the prepared batter into the sprayed 9×13 inch pan and spread it evenly with a spatula. Bake for 27-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely on a wire rack before adding the frosting. This is crucial for proper frosting application.

For the Cream Cheese Frosting

• In a separate mixing bowl, combine the softened cream cheese and softened unsalted butter. Beat with an electric mixer for 1-2 minutes until the mixture is smooth and creamy. Add the vanilla extract, then gradually add the powdered sugar, one cup at a time, beating with the mixer until all ingredients are well combined and the frosting is smooth and fluffy. Spread the frosting evenly over the completely cooled cake.
  8 oz (226g) cream cheese, 1/2 cup (113g) unsalted butter, 1 tsp vanilla extract, 3-4 cups (339-456g) powdered sugar
• Garnish with fresh strawberry slices if desired before serving. Store any leftover cake in the fridge.

Video

Nutrition

Calories: 308kcal |
Carbohydrates: 44g |
Protein: 3g |
Fat: 14g |
Saturated Fat: 8g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Trans Fat: 1g |
Cholesterol: 57mg |
Sodium: 131mg |
Potassium: 73mg |
Fiber: 1g |
Sugar: 33g |
Vitamin A: 471IU |
Vitamin C: 3mg |
Calcium: 48mg |
Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Love this recipe? Share your thoughts below!