This is the soft, vibrant strawberry cake I make when I want something bold and sweet. It’s tender inside, deeply pink, and finished with a glossy strawberry glaze that slowly drips down the sides. If you’re searching for strawberry cake with strawberry glaze or moist homemade strawberry cake, this is exactly that kind of recipe.
The key is using real strawberries in both the cake and the glaze. That’s what gives it real flavor instead of just sweetness. Serve it slightly warm or fully cooled once the glaze sets.
Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, finely chopped or pureed
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Strawberry Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons strawberry puree
- 1–2 tablespoons milk (if needed for thinning)
Preparation / How to Make It
I started by creaming the butter and sugar until light and fluffy. That helps give the cake its soft texture.
Added the eggs one at a time. Mixed well after each addition.
In another bowl, combined flour, baking powder, and salt. Added the dry ingredients to the batter in parts, alternating with milk. Mixed gently.
Stirred in the strawberries and vanilla. The batter turned a rich pink color. Poured it into a greased cake pan and smoothed the top.
Baked until a toothpick came out clean. Let it cool completely before glazing.
For the glaze, I mixed powdered sugar with strawberry puree until smooth and thick but pourable. Added a little milk if needed.
Poured the glaze over the cooled cake and let it drip naturally. Let it set before slicing. Soft, sweet, and full of strawberry flavor.
