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A strawberry cake with pink frosting sits on a small white pedestal with fresh strawberries on top and one slice cut out.
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5 from 2 votes

Easy Strawberry Cake

This easy strawberry cake is made with cake flour, fresh strawberry puree and Greek yogurt. It's light and fluffy and topped with a decadent homemade strawberry buttercream frosting.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: strawberry cake
Servings: 10



Strawberry Puree

  • 1 lb fresh strawberries washed and hulled


  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • ½ cup granulated sugar or pure maple syrup
  • 1 cup strawberry puree
  • ½ cup plain full fat Greek yogurt
  • ¼ cup avocado oil
  • 1 teaspoon vanilla extract
  • Fresh strawberries for topping (optional)

Strawberry Buttercream Frosting


  • If you haven't already made the strawberry puree, wash and hull your fresh strawberries and add them to a blender and blend until smooth and no chunks remain. You should end up with 1 ¼ cup strawberry puree. Set aside.
  • Preheat the oven to 350ºF. Spray three 6-inch cake pans or two 8-inch cake pans with cooking spray and set aside.
  • In a medium mixing bowl, combine dry ingredients: cake flour, baking powder, baking soda and salt. Set aside.
    White flour inside a white bowl with a whisk.
  • In a large bowl, add your eggs, sugar, 1 cup strawberry puree, yogurt, oil and vanilla extract. Using a hand mixer whisk on medium high speed until fully combined and smooth.
    A woman's hand holding a hand-held mixer, mixing the dry and wet ingredients of the strawberry cake filling in a white bowl.
  • While running hand mixer on low speed pour dry ingredients into wet ingredients and mix until batter is just combined and smooth. Don't over-mix!
    A woman's hand holding a hand-held mixer, mixing the dry and wet ingredients of the strawberry cake filling in a white bowl.
  • Pour batter into prepared cake pans.
    Three layers of cake in three separate round pans with strawberry cake filling on top.
  • Bake for 20-23 minutes until an inserted toothpick comes out clean. Allow the cake to cool for 5-10 minutes. Remove cake from pans and place on a wire rack to cool completely.
    Three layers of cake in three separate round pans.
  • While cake is cooling make frosting by whipping butter, vanilla and ¼ cup strawberry puree together with a hand mixer on medium speed. Add powdered sugar one cup at a time, whipping on medium speed until fully combined and nice and fluffy.
    A woman's hand holding a hand-held mixer while mixing the strawberry cake frosting in a large white bowl.
  • Once cake is at room temperature frost it. Cut cake and serve.
  • Store cake in an airtight container at room temperature for 1-2 days or in the fridge for about 5 days.


Serving: 1 slice | Calories: 360kcal | Carbohydrates: 29g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 303mg | Potassium: 92mg | Fiber: 2g | Sugar: 15g