Best Strawberry Cake from Scratch

This strawberry cake is easy to make from scratch with strawberry puree and strawberry gelatin. This recipe is worth its weight in gold to me as a caterer. I made this cake for a child's birthday party and it was a major hit! Frost with cream cheese frosting or chocolate ganache for a special treat.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 50

Course lunch/dinner, Snack

Cuisine American

Servings 14 people

Calories 5365.7 kcal

Equipment

2 Round Cake Pans 9-inch
1 Electric Mixer Stand or hand-held
2 Large Mixing Bowls
1 Sifter For cake flour
1 Wire Rack For cooling cakes

Ingredients

Main

2 cups white sugar
1 cup butter softened
1 3 ounce package strawberry flavored Jell-O®
4 large eggs at room temperature
2 ¾ cups sifted cake flour
2 ½ teaspoons baking powder
1 cup whole milk room temperature
½ cup strawberry puree
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Dotdash Meredith Food Studios
Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk. Dotdash Meredith Food Studios
Blend in strawberry puree and vanilla. Dotdash Meredith Food Studios
Divide batter evenly between the prepared pans. Dotdash Meredith Food Studios
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely. Dotdash Meredith Food Studios
Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

Emphasize room temperature ingredients (eggs, milk, butter) for optimal emulsification and a smooth, stable batter. Sifting cake flour is critical for a tender crumb; don't skip this step. When combining wet and dry ingredients, mix just until combined to avoid overdeveloping gluten, which can lead to a tough cake. For a more vibrant strawberry flavor, consider using high-quality fresh strawberries for your puree, perhaps reducing them slightly to intensify their essence. To prevent sticking and ensure a perfect release, line the bottom of your greased and floured pans with parchment paper circles. This cake pairs beautifully with a classic cream cheese frosting or a rich white chocolate ganache to complement the strawberry notes.