Fresh Strawberry Birthday Cake

Here is my favorite strawberry birthday cake recipe, with a simple homemade vanilla cake base, fresh strawberry filling, and creamy strawberry frosting that’s perfect for any celebration.

This cake has become my go-to choice whenever someone in our house has a birthday. I often make an extra layer just because everyone always asks for seconds. And let’s be honest – who doesn’t love having leftover birthday cake the next day?

What Kind of Strawberries Should I Use?

For this recipe, frozen strawberries in syrup are specifically called for, which is actually perfect for making the strawberry curd. Frozen berries work great here because they’re picked and frozen at peak ripeness, ensuring consistent flavor and color in your cake. When buying frozen strawberries, look for packages without ice crystals, which can indicate freezer burn. If you’re thinking about substituting fresh strawberries, you’ll need to add extra sugar since frozen strawberries in syrup already have sweetener mixed in. Just make sure to drain the thawed berries well to control the moisture in your curd.

Options for Substitutions

This cake recipe has some room for substitutions, though some ingredients are key for the best results:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Frozen strawberries: Fresh strawberries work too – use about 2 cups of pureed fresh strawberries. If they’re not very sweet, you might need to add a bit more sugar.
• Strawberry extract: While this gives the best strawberry flavor, you can skip it if you can’t find it. The natural strawberry flavor will still come through, just a bit lighter.
• Cream cheese: For the frosting, mascarpone cheese can work as a substitute. Just make sure it’s at room temperature to avoid lumps.
• All-purpose flour: Cake flour can be used for a lighter texture – use 3 cups of cake flour instead of 2-3/4 cups all-purpose flour.
• Egg whites: Don’t substitute these – they’re crucial for the cake’s structure and light texture. Same goes for the egg yolks in the curd.

Watch Out for These Mistakes While Baking

The success of this strawberry cake largely depends on the temperature of your ingredients – cold butter, eggs, or cream cheese can lead to a lumpy, uneven batter, so make sure everything is properly softened at room temperature for at least an hour before starting. When making the strawberry curd, constant whisking is crucial – taking your eyes off the pot even for a minute can result in scrambled eggs instead of a smooth, silky curd, so keep stirring until it thickens. Another common mistake is overmixing the cake batter after adding the flour, which can lead to a tough, dense cake – instead, fold in the dry ingredients just until combined, and then gently fold in the whipped egg whites to maintain that light, airy texture. For the frosting, drain the strawberry puree thoroughly before adding it to prevent a runny consistency, and add the powdered sugar gradually to achieve the perfect spreading texture.

What to Serve With Strawberry Birthday Cake?

This sweet and festive cake pairs perfectly with a scoop of vanilla ice cream or fresh whipped cream on the side. For drinks, try serving it with a cold glass of milk, some sparkling champagne for adults, or even a strawberry milkshake if you really want to lean into those berry flavors. Since this is such a rich dessert, I like to offer some fresh fruit on the side – think fresh strawberries (of course!), raspberries, or blackberries to complement the cake’s flavors. A hot cup of coffee or tea also makes a nice addition, especially for guests who prefer to cut through the sweetness with something warm and bitter.

Storage Instructions

Keep Fresh: This strawberry birthday cake stays fresh in the fridge for up to 5 days when stored in a cake carrier or covered container. The cream cheese frosting needs to be refrigerated, but don’t worry – the cake won’t dry out thanks to the moisture from the strawberry curd filling!

Make Ahead: You can prepare different components in advance to make assembly easier. The strawberry curd can be made up to 3 days ahead and kept in the fridge. The cake layers can be baked, wrapped well in plastic wrap, and frozen for up to 1 month – just thaw overnight in the fridge before assembling.

Serve: When serving cake that’s been in the fridge, let it sit at room temperature for about 30 minutes first. This allows the frosting to soften slightly and brings out the best flavor and texture. If you’ve got leftover slices, just pop them back in the fridge within 2 hours.

Preparation Time	30-45 minutes
Cooking Time	60-70 minutes
Total Time	90-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 50-60 g
• Fat: 220-250 g
• Carbohydrates: 800-850 g

Ingredients

For the cake layers:

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 1 tsp vanilla flavor
• 2 and 3/4 cups plain flour
• 2 and 1/2 tsp baking powder
• 1/4 tsp table salt
• 1 cup buttermilk
• 5 egg whites (reserve the yolks for the curd)

For the strawberry curd filling:

• 1 package (16 oz) frozen strawberries with syrup, thawed and drained
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 3 egg yolks, lightly beaten
• 1 tbsp lemon juice, freshly squeezed
• 1/4 cup butter, diced
• 1 tsp strawberry flavoring

For the strawberry cream cheese frosting:

• 1/2 cup butter, softened
• 1 package (8 oz) cream cheese, at room temperature
• 1/2 cup reserved strawberry puree (from the curd)
• 1 tsp strawberry extract
• 6 cups powdered sugar, sifted

Step 1: Prepare the Baking Pans and Oven

Preheat your oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans thoroughly to prevent the cake from sticking.

Set the pans aside, ready for the batter.

Step 2: Mix the Cake Batter

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 1 tsp vanilla flavor
• 2 and 3/4 cups plain flour
• 2 and 1/2 tsp baking powder
• 1/4 tsp table salt
• 1 cup buttermilk

In a large bowl, beat the room temperature butter and granulated sugar together with an electric mixer at medium speed until the mixture is light and fluffy.

Add the vanilla flavor and continue beating until well combined.

In a separate bowl, sift together the plain flour, baking powder, and table salt.

Gradually add the sifted flour mixture to the butter mixture in three portions, alternating with the buttermilk, and begin and end with the flour mixture.

Mix until everything is just combined.

I always scrape down the sides of the bowl to ensure everything is thoroughly mixed.

Step 3: Beat and Fold in Egg Whites

• 5 egg whites (reserve the yolks for the curd)

In a clean mixing bowl, beat the egg whites at high speed with an electric mixer until stiff peaks form.

Gently fold the beaten egg whites into the cake batter in three parts, being careful not to deflate them.

This helps create a light and airy cake texture.

Step 4: Bake and Cool the Cake Layers

Divide the finished cake batter evenly among the prepared cake pans.

Bake in the preheated oven for approximately 20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then carefully remove them from the pans and place on wire racks to cool completely before assembling.