Strawberry Cake

There is a specific shade of pink that instantly transports me back to my grandmother’s kitchen table in mid-July, right when the heat of the afternoon began to soften. She would pull a ceramic stand from the pantry, and upon it would sit this magnificent strawberry cake, glowing with the promise of sweet berries and tender crumbs. It wasn’t fancy by today’s standards—often just frosted with a simple buttercream—but the scent of vanilla and fruit filling the room was enough to make any trouble fade away. This recipe captures that exact memory, bridging the gap between those cherished handwritten cards and our modern need for a slice of comfort.

this Recipe

This vintage strawberry cake is a true testament to the ingenuity of mid-century home bakers, utilizing strawberry gelatin to create a flavor and texture that is uniquely moist and vibrant. By combining the gelatin with fresh strawberry puree and cake flour, we achieve a crumb that is incredibly soft yet sturdy enough to hold up to your favorite frosting. It is a celebration of summer flavors that can be enjoyed year-round, bringing a touch of ‘Sunday best’ elegance to any gathering, big or small.

Why This Recipe is a Keeper

There is a reason this particular style of cake has graced family tables for decades: it simply works every single time. Unlike some fruit cakes that can become dense or soggy from the moisture of fresh berries, this recipe uses a clever combination of strawberry puree and strawberry gelatin. The gelatin acts as a stabilizer and a flavor enhancer, ensuring that every bite is bursting with that classic, sweet berry taste we all know and love. It creates a texture that is uniquely velvety—soft, tender, and moist without being heavy.

Furthermore, this recipe strikes the perfect balance between convenience and homemade charm. While we start with scratch ingredients like sifted cake flour and butter, the addition of the gelatin allows for a foolproof bake that even novice bakers can master with confidence. It is the kind of recipe that makes you look like a professional baker, even if you are just whipping it up for a casual weeknight dessert. The color is naturally rosy and cheerful, making it a showstopper for birthdays, showers, or just a bright spot on a rainy afternoon.

Finally, this cake carries with it a sense of heritage. It reminds us of a time when baking was an act of love, done slowly and with care. It doesn’t rely on complicated techniques or hard-to-find ingredients; it relies on good butter, fresh eggs, and the magic of mixing them together until fluffy. When you bake this, you aren’t just making a dessert; you are carrying on a tradition of home baking that prioritizes flavor and feeling over perfection.

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A Peek into the Pantry

White Sugar: The foundation of our cake’s sweetness. It not only sweetens the batter but also aids in creaming with the butter to create that essential airy structure.

Butter, Softened: Use high-quality unsalted butter if you can, and make sure it is truly softened to room temperature. This allows it to whip up light and fluffy with the sugar and gelatin, trapping air bubbles that expand during baking for a lighter crumb.

Strawberry Flavored Jell-O®: The secret weapon of vintage baking! This 3-ounce package brings concentrated strawberry flavor, a beautiful pink hue, and a unique tenderness to the cake texture that you just can’t get with fruit alone.

Large Eggs: These provide structure and richness. Like the butter, your eggs should be at room temperature to ensure they emulsify smoothly into the batter without curdling.

Sifted Cake Flour: Cake flour has a lower protein content than all-purpose flour, which results in less gluten formation. This is crucial for achieving that melt-in-your-mouth, tender crumb that defines a high-quality layer cake. Sifting it ensures there are no lumps and helps aerate the dry ingredients.

Baking Powder: Our leavening agent. It gives the cake its lift and helps it rise tall and proud in the pans.

Whole Milk: Provides moisture and fat. Room temperature milk mixes more easily into the batter, ensuring a uniform consistency.

Strawberry Puree: Real fruit is essential here. You can make this by blending fresh or frozen (thawed) strawberries. It adds natural acidity and authentic flavor notes that balance the sweetness of the gelatin.

Vanilla Extract: A splash of vanilla rounds out the flavors, adding warmth and depth that complements the bright strawberry notes beautifully.

How to Bake It

Step 1: Prepare the Kitchen

Start by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the perfect steady temperature when your cakes go in. Grease and flour two 9-inch round cake pans generously. I like to line the bottoms with parchment paper as well for extra insurance against sticking.

Step 2: Cream the Base

In a large mixing bowl, combine the white sugar, softened butter, and the dry strawberry gelatin powder. Using an electric mixer, beat these ingredients together on medium-high speed. You want to beat them until the mixture is light, fluffy, and noticeably paler in color. This process, called creaming, usually takes about 3 to 5 minutes and is vital for a light cake.

Step 3: Add the Eggs

Add the room-temperature eggs one at a time to the butter mixture. Beat well after each addition to ensure each egg is fully incorporated before adding the next. This slow addition helps maintain the emulsion of fat and liquid we are building.

Step 4: Mix Dry Ingredients

In a separate medium bowl, combine the sifted cake flour and baking powder. Whisk them gently to distribute the baking powder evenly throughout the flour.

Step 5: Combine Batter

Reduce your mixer speed to low. Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture (Flour, Milk, Flour, Milk, Flour). Mix just until the flour disappears after each addition to avoid overworking the batter, which can lead to a tough cake.

Step 6: Add Flavorings

Gently blend in the strawberry puree and vanilla extract. Mix until the batter is a uniform pink color and everything is combined. It will smell heavenly at this point!

Step 7: Bake

Divide the batter evenly between your two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 8: Cool

Remove the pans from the oven and let them cool on a wire rack for about 10 minutes. This resting period allows the cake structure to set. Then, run a table knife gently around the edges to loosen them and invert the cakes carefully onto the wire rack to cool completely before frosting.

Secrets from the Recipe Box

Room Temperature is Key: I cannot stress this enough—make sure your butter, eggs, and milk are at room temperature. If they are cold, the batter will not emulsify properly, and you may end up with a dense or greasy cake. If you’re in a rush, you can set the eggs in a bowl of warm water for a few minutes.

Don’t Skimp on Sifting: Cake flour is very fine and can clump during storage. Sifting it before measuring (or weighing) ensures you aren’t adding too much flour, which dries out the cake. It also helps distribute the baking powder evenly.

The Gelatin Trick: The gelatin in this recipe does double duty. It adds flavor, yes, but it also acts as a hydrocolloid, holding onto moisture. This is why this cake stays fresh longer than standard scratch cakes. If you want to keep your fruit garnishes looking their best on top of the cake, you might want to read up on how to keep fruit fresh for longer periods.

Puree Consistency: If your strawberry puree is very watery (which can happen with frozen berries), you might want to simmer it on the stove for a few minutes to reduce it slightly. This intensifies the flavor and prevents adding too much excess liquid to the batter.

Make It Your Own

Cupcake Version: This batter makes wonderful cupcakes! Line a muffin tin with paper liners and fill them about two-thirds full. Bake at 350°F for 18-22 minutes. They are perfect for school parties or picnics.

Frosting Pairings: While a classic vanilla buttercream is traditional, a tangy cream cheese frosting pairs beautifully with the sweetness of the strawberry. For a chocolate lover’s twist, try frosting this with a dark chocolate ganache—it’s reminiscent of a chocolate-covered strawberry.

Intense Berry Flavor: If you really want to amp up the fruit profile, you can fold in a half-cup of finely diced fresh strawberries into the batter right at the end. Just be sure to toss them in a little flour first so they don’t sink to the bottom. If you enjoy berry-forward desserts, you might also love our raspberry white chocolate cake for a different take on fruit flavors.

Gelatin-Free Option: I know some bakers prefer to avoid gelatin. If that is you, I recommend checking out my friend’s recipe over at the Sugar Geek Show for a scratch strawberry cake that uses a reduction method instead.

At the Table

This cake shines brightest when served simply. I love to place it on a pedestal stand to let its beautiful pink layers take center stage. A dollop of lightly sweetened whipped cream and a fresh strawberry fan on the side is often all the garnish it needs.

For a summer afternoon tea or a bridal shower, serve thin slices alongside a pot of Earl Grey tea or cold lemonade. The citrus notes in the drink cut through the sweetness of the cake perfectly. If you are serving this as part of a brunch spread, it sits wonderfully next to a savory quiche or perhaps a blueberry coffee cake for those who prefer a crumb topping over frosting.

The Last Slice

There is something incredibly comforting about a slice of homemade strawberry cake. It speaks of home, of family, and of taking the time to make something delicious from scratch. Whether you are baking this for a birthday celebration or just because strawberries looked good at the market, I hope this recipe brings a little bit of that vintage warmth into your kitchen.

If you find yourself with extra berries and a craving for more creamy desserts, do try our strawberry tres leches cake—it is another wonderful way to celebrate the season. As always, I love seeing your bakes. Please share a photo of your cake on Instagram or pin it to your favorite board on Pinterest. You can also join our community on Facebook for more vintage baking tips.