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Fresh Strawberry Cake with Vanilla Buttercream


A fresh strawberry cake with no jell-o or other flavoring, frosted with a classic vanilla buttercream.

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Rate this recipe 4.3/5 (35 Votes)


  • 3 C self-rising flour
  • 2 C granulated sugar
  • 3/4 C vegetable oil
  • 1 1/2 C pureed strawberries
  • 1 tsp vanilla extract
  • 1 tsp lemon zest OR 2 tbsp lemon juice
  • 4 large eggs, beaten
  • Red food coloring (optional)
  • Vanilla Buttercream -
  • 2 sticks unsalted butter, room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3-4 C powdered sugar
  • 2-3 tbsp milk (optional)


Servings 1
Preparation time 15mins
Cooking time 50mins


Step 1

1. Preheat oven to 325 degrees F. Grease 1 large bundt pan and line 8 cupcake cavities OR grease 3 - 8" cake pans.

2. In a large bowl, combine self-rising flour, sugar, oil, strawberries, vanilla, lemon zest, and eggs. Whisk or beat until combined. Add red food coloring to make more pink if desired.

3. Fill cake pans and bake 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely before frosting.

4. For the vanilla buttercream - Cream butter until smooth. Slowly add powdered sugar, one cup at a time. Add salt and vanilla. If buttercream is too thick, add milk 1 tbsp at a time until desired consistency is reached. If buttercream is too thin, add powdered sugar 1/4 cup at a time until desired consistency is reached. Store in an airtight container.


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