Why You’ll Love This Recipe

This Vintage Strawberry Cake is a nostalgic, tender dessert made with real strawberries for natural flavor and a beautiful pink hue. Unlike boxed mixes, this cake offers a rich, buttery texture and a homemade strawberry frosting that’s creamy and perfectly sweet. It’s an old-fashioned favorite that brings the charm of grandma’s kitchen to your table—ideal for birthdays, spring gatherings, or whenever you’re craving something fruity and sweet.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

fresh strawberriesgranulated sugarall-purpose flourbaking sodasaltunsalted buttereggsbuttermilkvanilla extractstrawberry gelatin (for enhanced color and flavor)powdered sugarsour creamcream cheese

directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Hull and puree the fresh strawberries. Set aside about ½ cup for the frosting and use the rest in the cake batter.

In a large bowl, cream the butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking soda, and salt.

In another bowl, combine the buttermilk, strawberry puree, and strawberry gelatin.

Gradually add the dry ingredients and the buttermilk mixture to the creamed butter, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

For the frosting, beat cream cheese, butter, and sour cream until smooth. Add powdered sugar and the reserved strawberry puree. Mix until creamy and well-blended.

Frost the cooled cakes and decorate as desired.

Servings and timing

This recipe yields 12-14 slices.Preparation time: 20 minutesBaking time: 25-30 minutesCooling and frosting time: 60 minutesTotal time: 1 hour 50 minutes

Variations

Use freeze-dried strawberries in the frosting for a more intense strawberry flavor.

Add a layer of strawberry jam between the cake layers for extra richness.

Top with fresh sliced strawberries for decoration.

Swap strawberry gelatin for raspberry gelatin for a twist.

Make it into cupcakes for a party-friendly version.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days.Let slices sit at room temperature for 15-20 minutes before serving for best flavor.The cake can be frozen (unfrosted or frosted) for up to 2 months. Thaw overnight in the fridge.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, just thaw and drain them well before pureeing.

Why use strawberry gelatin?

It boosts both the color and flavor, giving the cake its signature vintage pink.

Can I make this cake without gelatin?

Yes, but the color and flavor may be milder. Add extra strawberry puree for more taste.

Is the frosting very sweet?

It’s moderately sweet with a creamy, tangy balance from the cream cheese and sour cream.

Can I use a different frosting?

Absolutely. Vanilla buttercream or whipped cream also pairs well.

How do I keep the cake moist?

Don’t overbake it and store it tightly covered.

Can I bake this in a sheet pan?

Yes, use a 9×13-inch pan and adjust baking time to 35-40 minutes.

Can I make the cake ahead?

Yes, it tastes even better the next day once the flavors settle.

Can I skip the food coloring?

No artificial coloring is necessary if using strawberry gelatin, but you can add a drop for a brighter look.

What kind of strawberries work best?

Fresh, ripe strawberries offer the best flavor and color.

Conclusion

Vintage Strawberry Cake is a timeless dessert that delivers both flavor and nostalgia. With its vibrant pink crumb, luscious strawberry taste, and creamy frosting, it’s the perfect cake to share with loved ones or celebrate special moments. Simple, sweet, and satisfying—this cake is a delicious slice of the past.