Strawberry Cake from Scratch
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Strawberry Cake from Scratch

Made  times
GothicGirl 15

"It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!"
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40 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.


  1. 931 Ratings

Most helpful positive review

I think I know why everyone complained about density. The measurements for the flour are for sifted flour not the amount to be sifted. Sift the cake flour and then measure the amount to be put i...

Most helpful critical review

This cake turned out absolutely delicious but the reason I am giving it 3 stars is because it can be a bit tricky to make. Definitely follow the recipe exactly, otherwise it can turn out a bit d...

I think I know why everyone complained about density. The measurements for the flour are for sifted flour not the amount to be sifted. Sift the cake flour and then measure the amount to be put i...

I am a caterer as well and have not found a good strawberry cake recipe until now! My daughter asked for a Strawberry cake I had to find a recipe. Everyone LOVED it, even my picky eater that d...

My sister and I made this cake the day before Easter Sunday and let it sit in the refrigerator until we served it for dessert... it was WONDERFUL!!! We took three recommendations from reviews th...

A little sweet for me, but Hubs loved it. Pretty pink, lots of strawberry flavor. I creamed the butter, sugar and gelatin well, as directed, adding the eggs one at a time and beating well afte...

I wanted to make a cake from scratch for my wife's birthday when I came across this recipe. After reading all of the reviews I carefully measured the flour after sifting and I beat the egg-whit...

I was very pleasantly suprised with this cake. There was so many reviewers claiming that the cake was too dense. I think that the problem maybe that they used 2 pans instead of 3. I went with my...

I am so glad I read the reviews-this turned out great with some tweaking! Here's what I did different from the original: * sifted cake flour, then measured out * separated yolk/white and beat wh...

I made this cake today and took it to work. What an AWESOME cake! I had some strawberries that I had to use up and am I ever glad I checked here first! I did make it in a 13x9 inch pan instea...

Made it for my daughter's party and had a 2, 3 and 4 year old who ate ALL the cake and icing (instead of just the icing) and asked for seconds. It was moist and yummy. I beat the egg whites sep...

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