Strawberry Cake Recipe UK

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Have lots of strawberries to use up? Want to make a strawberry cake but dislike that awful fake flavour you often get? This gorgeous strawberry cake recipe is for you! Yielding an incredibly moist cake with a stunning strawberry flavour – this is a seriously special Summer dessert. And it’s all made with FRESH strawberries!! Keep reading to find out how…

Strawberry cake (UK recipe)

I did lots of research and testing to bring you this strawberry cake recipe. And I’m very proud of the results!

The biggest challenge was figuring out how to get that fresh strawberry flavour into a cake. Strawberries are filled with water, which doesn’t work well in sponge.

To get around this, I evaporated all that excess liquid by simmering the strawberries in a pan. And what was I left with? An intense, rich, strawberry puree. It was perfect for adding that fresh Summer strawberry flavour to this strawberry cake recipe!

Yes, this cake requires more effort than a throw together dessert, like a no bake strawberry cream cake. But I can promise you that it’s worth it! Looking for more of an in-between? You might like these strawberry pie bars. And Air fryer cakes are great for a quicker alternative.

If you’re not yet a confident baker, I highly recommend reading this baking for beginners guide first.

Back to the the cake – the sponge is exceptionally moist with a delicate fresh strawberry flavour. And the frosting? That’s the shining star. Made with fresh cream and that intense strawberry puree – you’ll want to devour the whole bowl on it’s own!! It’s LUSH!

What can I do with too many ripe strawberries?

Make this beautiful strawberry cake recipe of course! Ripe Summer strawberries give a stunning flavour which is absolutely perfect for this bake.

Can you add fresh fruit to cake mix?

Yes you can! You just need to be careful about the excess moisture content.

In this strawberry cake recipe, we get around that by boiling off the excess liquid and reducing the strawberries to a puree. This works great in cake!

What makes a moist cake?

Adding fruit and vegetables is a fantastic way to guarantee a moist cake.

This strawberry cake and others, like carrot cake, are always wonderfully moist and delicious. Due to the added moisture the fruit/vegetables bring to the table!

How do you keep strawberry cakes from getting soggy?

Strawberries are filled with lots of water. This isn’t great for adding to cakes. So how do we get round it? Get rid of all that extra liquid!

By simmering away all that water, you’re left with a concentrated strawberry puree. This is ideal for adding into cake mixture. As it adds all the flavour without the excess liquid. Stopping your cake from becoming soggy!

Where I don’t normally recommend storing cakes in the fridge, I do with strawberry cake. The sponge is very moist so won’t dry out. And the fresh cream frosting will appreciate it! This will also help prevent sogginess.

Strawberry cake recipe ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you need to know…

Strawberry puree

• Strawberries – Fresh British Summer strawberries are the absolute BEST in this recipe! You could even stock up while they’re in season. Make multiple quantities of puree and freeze for later months!

Cake

• Butter – Always use unsalted butter in baking unless stated otherwise. It gives you control of the overall salt content (and flavour).
• Sugar – Golden caster sugar is my favourite as it gives a slight caramel flavour. Regular caster sugar also works great though (superfine in the US).
• Egg – We only need the egg whites in this recipe. You could use the spare yolks to make some rhubarb and custard ice cream or homemade custard. Free range organic are preferred but I realise cost is very much now an issue! Most eggs will work just fine.
• Sour Cream – Needed for texture and also adds a little tang. Don’t leave it out.
• Vanilla – Using a good quality vanilla is essential in baking. Supermarket brands just don’t cut it and they’re a waste of money. The best I’ve found is Little Pod vanilla. You can really taste it in the end result. It’s wonderful, ethical and well worth the money! (Plus, it will last you ages.)
• Lemon – Although you won’t taste the lemon in the end result, adding the zest somehow makes it taste even more of strawberry. Use unwaxed for the best results.
• Flour – Plain (all purpose) flour is all that’s required. Don’t substitute for other types as it will upset the balance of ingredients, and likely result in a duff cake.
• Bicarbonate of soda – Not to be confused or substituted with baking powder! Bicarbonate of soda has the PH level that reacts specifically with the ingredients in this cake. Always check if yours is in date too. If not, go get a fresh tube.
• Salt – Table salt is fine here. We’re going for flavour, not texture. No fancy sea salts (or other) required!
• Milk – Full fat, whole cows milk works best (it’s what I used). Semi skimmed could work but might not be as good.
• Pink Colouring – I used a tiny bit of pink food colouring gel. Gels are better than liquid colourings, as they don’t alter the consistency of the batter.

Frosting

• Cream – Based in the UK? Use double cream. I believe the closest substitute in the US is heavy cream. In Australia, use a cream as close to a 48% fat content as you can. The important thing is, it needs to be whippable.
• Icing Sugar – Also known as confectioners sugar. We need it’s powder like texture to blend easily with the cream. Don’t switch it out for a grain sugar as it won’t work as well.

Strawberry cake recipe tips

Here are some tips I’m sure you’ll find helpful when making this strawberry cake.

Strawberry puree tips

• When making the strawberry puree, use a wide pan. The larger surface area will help to speed up the reducing process.
• When reducing the strawberries, the steam can be very hot. You may find it beneficial to wear some rubber gloves. It will make continual stirring much more comfortable!
• Use the best strawberries you can get! The flavour really shines through in this strawberry cake recipe. So if you use bad strawberries, you’ll get bad cake!

Strawberry cake tips

• Ingredients blend together better when at the same temperature. So take any refrigerated items out an hour before baking.
• Didn’t remember to take your butter out the fridge? Learn how to soften butter quickly.
• Use cake strips (affiliate link) for softer edges and a more even bake. I kid you not, these completely eliminate those unsightly domes!
• Remember that the colour of the cake will lighten a little during baking. So make your batter a slightly darker colour that you want the finished cake to be.
• Move quickly once you’ve added the wet ingredients to the dry. The raising agents are activated as soon as they meet liquid.

Fresh frosting tips

• Make sure the cream and strawberry puree are cold before whipping. Particularly on hot days.
• I don’t recommend whipping this in a stand mixer as it’s SO easy to over whip! Using an electric hand whisk will give you much more control, and you’re less likely to go too far.
• Has your frosting gone too thick and a little grainy? Try adding a little bit of double cream and gently fold it through.

Strawberry cake recipe: time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• The strawberry puree can be made up to 2 days in advance. In fact, I actually recommend you at least make it the night before. That way, all your ingredients are cooled and ready to use when you begin baking the cake!
• Although I’ve never tried it, apparently unfrosted cakes freeze very well. So you could actually make the cake layers in advance. Just make sure you wrap them very well and defrost thoroughly before using.
• I recommend making the frosting last, as it’s made of mostly fresh ingredients. Allow for at least 1-2 hours chilling after you’ve frosted your cake though. This makes cutting so much easier! (Especially on hot days.)

If you like this strawberry cake recipe…

…you might also like:

• No bake vanilla strawberry cheesecake
• Lemon and raspberry cake
• Strawberry Nutella French toast

Strawberry Cake Recipe – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note that the strawberry puree must be made in advance and allowed to chill completely.

Ingredients

Here is what you will need to serve 10.

Strawberry puree

• 600g (21 oz) Fresh Ripe Strawberries, hulled and halved

Cake

• 175g (3/4 Cup) Unsalted Butter, room temp
• 340g (1 + 3/4 Cup) Golden Caster Sugar
• 5 Egg Whites, room temp
• 75g (1/3 Cup) Sour Cream
• 2 tsp Vanilla Paste
• Zest of 1 x Lemon
• 290g (2 Cups + 1 tbsp) Plain/All Purpose Flour
• 1/2 tsp Bicarbonate of Soda
• 1 tsp Salt
• 125ml (1/2 Cup) Whole (full fat) Milk, room temp
• 120g (1/2 Cup) Strawberry Puree
• Pink Food Colouring Gel (optional)

Frosting

• 400ml (1 + 2/3 Cup) Double Cream
• 50g (1/4 Cup) Strawberry Puree
• 120g (1 Cup) Icing Sugar

Essential equipment

• Blender or Food Processor
• Fine Mesh Sieve
• Large Saucepan
• 2 x Round, Loose Bottom 20cm (8″) Cake Tins
• Stand Mixer or Electric Mixer with a Large Bowl
• Spatula
• Medium Bowl
• Large Mixing Bowl
• Electric Hand Whisk

Strawberry puree instructions (to be made in advance)

The night before you need your cake, make the strawberry puree. If you haven’t already, wash, hull and halve your strawberries (600g | 21 oz). Then place into a blender or food processor.

Blitz until completely liquidised.

Then push it through a fine mesh sieve, set over a saucepan, to get rid of all the seeds.

Now you have your liquid strawberries, it’s time to get rid of all that extra water! Place your saucepan over a medium heat and bring the mixture to a boil.

Once boiling, reduce to a simmer. Stirring continuously so it doesn’t catch and burn on the bottom, continue to simmer until you are left with about 170g of concentrated strawberry puree. That’s about 195ml (or 3/4 Cup) in volume.

It will take around 25 minutes. Although, the wider the pan you use, the faster it will be.

Once you have your strawberry puree, decant it into a small bowl and allow to cool to room temperature. When cooled, refrigerate overnight so it’s ready to use the next day!

Cake instructions

Preheat your oven to 180ºC/Fan 170º/355F. Grease both your tins and line the bottoms with baking paper.

Then cream the butter (175g | 3/4 Cup) and sugar (340g | 1 + 3/4 Cup) together until very light and fluffy. This will take about 2 minutes and you’ll notice the colour becomes lighter.

You can do this in either an electric stand mixer or in a large bowl with an electric hand whisk. Use a spatula to scrape the sides down every now and then.

Next, add in the egg whites (x 5) and mix until it’s just blended together with the butter and sugar. Try not to over mix.

Now add in the sour cream (75g | 1/3 Cup), vanilla paste (2 tsp) and zest of 1 x lemon. Mix briefly to combine.

Sieve together the flour (290g | 2 Cups + 1 tbsp), bicarbonate of soda (1/2 tsp) and salt (1 tsp) in a medium bowl.

Then add this to the cake batter in thirds. Mix only until you can no longer see any streaks of flour. It’s really important not to over mix at this stage, or you will end up with a dense cake.

Time to add in the milk (125ml | 1/2 Cup). It’s best to pour it in gradually while the mixer is still going. Once again, mix just until it’s combined.

Time for the flavour! At long last, gently fold through your beautiful strawberry puree (120g | 1/2 Cup) along with a little pink food colouring gel (if using).

Then divide the batter evenly between your two prepared tins. (I highly recommend using cake strips as they result in lovely soft edges and nice flat tops!)

Bake in the middle of your oven for 35-40 mins. Until a skewer inserted into the middle comes out clean.

Allow to cool for a few minutes, before carefully removing from the tins and placing onto a wire rack to cool completely.

Frosting instructions

To make the strawberry frosting, pour the double cream (400ml | 1 + 2/3 Cup), remaining strawberry puree (50g | 1/4 Cup) and icing sugar (120g | 1 Cup) into a large mixing bowl.

Starting on a slow speed and working up to a faster one, whip with an electric hand whisk until stiff peaks form.

Take great care not to over whip here. Stop regularly to check the consistency, just in case!

And that’s it! You now have all the components you need to complete this beautiful strawberry cake recipe!

Simply place a cake layer onto a serving plate or cake stand and smooth over some frosting. Then top with the other cake layer.

Thinly spread a layer of frosting around the edges of the entire cake, then haphazardly spread the remainder on the top.

Allow your cake to chill in the fridge for 1-2 hours before serving. This will make it much easier to slice!

How to store your strawberry cake

Fresh strawberry cake should be stored in the fridge and consumed within 3 days.

Usually I say never to store cake in the fridge as it dries out the sponge. However, this sponge is so moist it can handle it! Plus, the fresh cream will cope much better and last much longer as a result.

Do make sure you keep it covered though! This will prevent it from drying out and absorbing other food smells from the fridge.

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Strawberry Cake Recipe (UK) - Printable

Yield: 10

Prep Time: 40 minutes

Cook Time: 1 hour

Chill Time: 1 hour

Total Time: 2 hours 40 minutes

This strawberry cake recipe uses FRESH Summer strawberries to make a beautifully moist and tasty cake. A very special dessert indeed!

Print

Ingredients

Strawberry puree

• 600g (21 oz) Fresh Ripe Strawberries, hulled and halved

Cake

• 175g (3/4 Cup) Unsalted Butter, room temp
• 340g (1 + 3/4 Cup) Golden Caster Sugar
• 5 Egg Whites, room temp
• 75g (1/3 Cup) Sour Cream
• 2 tsp Vanilla Paste
• Zest of 1 x Lemon
• 290g (2 Cups + 1 tbsp) Plain/All Purpose Flour
• 1/2 tsp Bicarbonate of Soda
• 1 tsp Salt
• 125ml (1/2 Cup) Whole (full fat) Milk, room temp
• 120g (1/2 Cup) Strawberry Puree
• Pink Food Colouring Gel (optional)

Frosting

• 400ml (1 + 2/3 Cup) Double Cream
• 50g (1/4 Cup) Strawberry Puree
• 120g (1 Cup) Icing Sugar

Essential equipment

• Blender or Food Processor
• Fine Mesh Sieve
• Large Saucepan
• 2 x Round, Loose Bottom 20cm (8″) Cake Tins
• Stand Mixer or Electric Mixer with a Large Bowl
• Spatula
• Medium Bowl
• Large Mixing Bowl
• Electric Hand Whisk

Instructions

I recommend making the puree the night before you need your cake.

Strawberry Puree (to be made in advance)

Blitz the strawberries in a blender or processor until completely liquid. Then push through a fine sieve, into a saucepan, to remove the seeds.

1. Place over a medium heat and bring to the boil, then reduce to a simmer.
2. Continue to simmer, stirring continuously, until it's reduced to about 170g of concentrated strawberry puree. (About 195ml or 3/4 Cup.) Allow to cool then refrigerate until completely chilled.

Cake

1. Preheat the oven to 180ºC/Fan 170º/355F and grease/line your tins with baking paper. Cream the butter and sugar together for 2 mins until light and fluffy. (It should also lighten in colour.) Periodically scrape the sides down with a spatula.
2. Stir through the egg whites until just combined.
3. Then briefly mix in the sour cream, vanilla and lemon zest.
4. In a medium bowl, whisk together the flour, bicarbonate of soda and salt. Then add it to the batter in thirds. Taking care not to over mix. (Mix only until there are no more visible streaks of flour.)
5. While the mixer is running on a low speed, gradually pour in the milk. Continue until all the milk is added and it's blended well with the batter.
6. Gently fold through the strawberry puree and pink food colouring gel (if using) with a spatula.
7. Divide the batter equally between the 2 lined tins and smooth out. Bake for 35-40 mins until a skewer/knife inserted into the middle comes out clean. And the edges are coming away from the tin.
8. Allow to cool in the tins for 5 mins or so. Then remove the cakes from the tins and cool completely on a wire rack.

Frosting

1. Add the cream, strawberry puree and icing sugar to a large mixing bowl. Using an electric hand whisk, whip the mixture to stiff peaks. Stop regularly to check the consistency, as it can very quickly go from under whipped to over whipped!

Assembly

1. Place a cake layer onto a serving plate or cake stand. Smooth over some of the strawberry frosting, then top with the other cake layer. Smooth a thin layer of frosting around the sides of the cake, then spread the remaining on the top. Chill for 1-2 hours before serving.

Notes

Store your cake covered up in the fridge and consume within 3 days.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 283mgCarbohydrates: 76gFiber: 2gSugar: 51gProtein: 7g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Other tasty fresh strawberry recipes

• Strawberry muffins
• Strawberry turnovers
• Easy strawberry crumble