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Fresh Strawberry Cake

Fresh, seasonal berries are one of the best parts about the spring and summer months. Toss ripe blackberries into your morning smoothie, use strawberries to top your favorite salads, or incorporate plump blueberries into your next bake-a-thon. This beautiful pink cake is our ode to strawberry season.

Fresh Strawberry Cake

Author: Hamilton Beach Test Kitchen


  • Strawberry Cake
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon red food color
  • 3 large eggs
  • 1 quart strawberries, hulled and mashed
  • Whole Strawberries, if desired
  • White Chocolate Frosting
  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • 1 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt


  1. Strawberry Cake
  2. Heat oven to 350°F. Spray bottom and sides of two 9-inch baking pans and line bottoms with parchment paper. Dust sides with flour.
  3. In a small bowl, stir together flour, baking powder, baking soda and salt. Set aside.
  4. In a large mixer bowl, beat butter until creamy. Add sugar, vanilla and food color beating about 2 minutes until well blended.
  5. Beat in eggs, one at a time until blended. Gradually add flour mixture and strawberries on LOW speed beating for 1 minute or until blended.
  6. Pour mixture evenly between prepared pans.
  7. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
  8. Remove from pans; cool completely on wire racks.
  9. Place one cake layer on cake plate; spread top of layer with 1 cup White Chocolate Frosting. Top with remaining layer; frost side of top of cake. Garnish with whole strawberries, if desired. Refrigerate until ready to serve.
  10. White Chocolate Frosting
  11. In a microwave safe medium bowl, stir together chips and heavy cream. Microwave on 50% power in 30 second intervals, stir each time until chips are melted and mixture is smooth. Set aside to cool.
  12. In a large mixer bowl, beat butter, vanilla and salt about 2 minutes or until creamy.
  13. Begin gradually adding confectioners’ sugar and beat about 2 minutes until smooth.
  14. Pour heavy cream mixture into mixer bowl. Beat on medium speed about 30 to 45 seconds or until mixture is blended. Do not over beat, mixture would look curdled.
  15. Spread onto cupcakes or cake. Store in refrigerator.
  16. Serves: Frosts one 2-layer cake

In a small bowl, stir together flour, baking, powder, baking soda, and salt and set aside. Using your Hamilton Beach® stand mixer beat butter until creamy. Then add sugar, vanilla, and (optional) red food coloring and beat until well blended. Beat in eggs, one at a time. Then gradually add the mixture of dry ingredients and fresh strawberries until you have a perfectly blended batter.

The Test Kitchen added a little food coloring to achieve a deep pink colored cake (this cake is begging to be served at a bridal shower or baby shower), but feel free to leave the food coloring out if you want to let the strawberries speak for themselves. FYI, if you omit the food coloring you should expect a light brown cake color rather than pink. The Test Kitchen experimented with the amount of food coloring to find a middle ground between red velvet-esque red and hot pink. And ¼ teaspoon was the magic number.

Pour the batter evenly into two prepared 9-inch baking pans and bake for 25 to 40 mins. After baking, cool on wire racks for 10-15 minutes before frosting.

We topped this pretty-in-pink layered cake with a homemade white chocolate cream cheese frosting and you guessed it, even more fresh strawberries. Cream cheese is arguably the best frosting there is (after all it also tops Hamilton Beach staff favorite hummingbird cake and classic carrot cake), and adding white chocolate to the mix only upgrades its already delicious flavor.

I think we can all agree that cakes baked with fresh ingredients (and a little love) are the best cakes. So skip the store-bought mix and make time for baking with berries this spring.

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  1. I loved this posts! I read your blog fairly often and you’re always coming out with
    some great stuff! I shared this on my Facebook and my followers loved
    it! Keep up the good work!:)

  2. Thanks for the feedback and thanks for reading! We’re happy you are loving the recipes. Look for plenty of new recipes throughout the summer.

  3. Thanks for sharing an awesom stuff. your instructions going to be very helpful for me. thank you so much.

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