My mom wanted a strawberry cake for her birthday and a strawberry cake she got.

This was so fresh and bursting with strawberry flavor! I blended fresh strawberries and cooked it on the stove to remove the water — that way I’m left with a concentrated strawberry flavor.

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Usually real strawberry cake turns out gray and people add red food coloring (I found this natural red food coloring gel) but this one doesn’t require any 🙂

Super happy with how it turned out. There is leftover strawberry puree that I served it with. Soooo yummy!

The measurements for this recipe are a little bit wonky, but this is what I used. And you don’t have to be that exact — if you add 4 grams of white sugar instead of 4.10 grams… it’s not going to make a difference.

Naturally Pink Strawberry Cake Recipe

This recipe makes one 6″ round cake layer.

Reduced Strawberry Puree Recipe

Ingredients

• 197g Fresh or Frozen Strawberries
• 8g White Sugar

Method

1. In a blender, puree until smooth.
2. Transfer to a small pot and reduce until thickened.

Strawberry Cake Recipe

Ingredients

• 42g Sour Cream (room temp)
• 28g Neutral Oil
• 21g Egg Whites (room temp)
• 1.90 Salt
• 65.80g Cake Flour (sift)
• 9.45g Potato Starch (sift)
• 2.10g Baking Powder
• 0.40g Baking Soda
• 70g White Sugar
• 101.50g Reduced Strawberry Puree

Method

1. In a mixing bowl or stand mixer, combine the sour cream, neutral oil, egg whites, and salt. Mix until fully combined, then set aside.
2. In a separate bowl, sift together the cake flour, potato starch, baking powder, and baking soda.
3. Whisk the white sugar into the dry ingredients until evenly combined.
4. Add half of the dry ingredients to the wet ingredients and mix until just combined.
5. Add half of the reduced strawberry puree and mix in until just combined.
6. Alternate adding the remaining dry ingredients and puree, mixing gently after each addition until the batter is just combined. Do not over mix.
7. Transfer batter into an oiled and parchment lined 6″ round baking pan.
8. Bake at 350°F (177°C) for 14-19 minutes, or until set. (Mine took 19 minutes).
9. Allow to cool completely. Set aside.

Don’t have the baking pan I’m using?

Here is the same Naturally Pink Strawberry Cake Recipe using my Cake Pan Converter Spreadsheet.

Yogurt Whipped Cream Frosting Recipe

This recipe frosts one 6″ round cake.

Ingredients

• 109g Heavy Whipping Cream
• 44g Greek Yogurt
• 9g Powdered Sugar (sift)
• 2g Vanilla Extract
• 0.40g Salt

Method

1. Place mixing bowl (or stand mixer bowl) and whisk (or whisk attachment) in freezer for 5 minutes to chill.
2. In chilled bowl, whisk heavy whipping cream and greek yogurt together until slightly thickened.
3. Add in powdered sugar, vanilla extract, and salt. Continue whisking to soft peaks. Taste for adjustments.
4. Switch to a handheld whisk and whisk by hand to desired texture. If over-whipped and grainy, whisk in a splash of cream until texture softens up.

Frosting a different sized cake?

Here is the same Yogurt Whipped Cream Frosting using my Cake Pan Converter Spreadsheet.

Concluding the Naturally Pink Strawberry Cake Recipe

This naturally pink strawberry cake is such a winner! It tastes so fresh, like a real strawberry.

I hope you give it a try in whatever baking pan size you have.

WANT MORE CONVERTED RECIPES?

Check out the Recipe Library to see what other bakes you can make in over 25 baking pan sizes!