Vintage Strawberry Cake Recipe

Why You’ll Love This Recipe

Vintage Strawberry Cake is a nostalgic dessert made with real strawberries, a tender crumb, and often a rich cream cheese or whipped frosting. It’s beautifully pink, bursting with strawberry flavor, and perfect for birthdays, spring celebrations, or when you’re craving something sweet and classic. This cake is as charming as it is delicious.

ingredients

this Recipe

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

all-purpose flourgranulated sugarbaking powdersaltunsalted buttereggsvanilla extractmilkfresh or frozen strawberries (pureed)strawberry gelatin (for color and flavor boost, optional)

For the frosting:
cream cheeseunsalted butterpowdered sugarvanilla extractstrawberry puree or jam (optional for flavor and color)

directions

Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line with parchment paper for easy removal.

In a bowl, sift together flour, baking powder, and salt.

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

Add eggs one at a time, beating well after each, then mix in vanilla extract.

Stir in strawberry puree and gelatin (if using) for color and flavor.

Add dry ingredients to wet ingredients in batches, alternating with milk, and mix just until combined.

Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat cream cheese and butter until smooth.

Gradually add powdered sugar and vanilla extract, then beat in strawberry puree or jam if desired.

Frost cooled cakes and decorate with fresh strawberries if you like.

Servings and timing

This recipe serves 10–12.Preparation time: 20 minutesBaking time: 25–30 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 30 minutes

Variations

Use a bundt pan for a vintage presentation.

Add diced strawberries to the batter for texture.

Top with whipped cream instead of cream cheese frosting for a lighter option.

Make cupcakes for individual servings.

Use freeze-dried strawberry powder for added flavor and natural color.

storage/reheating

Store cake covered in the refrigerator for up to 4 days.Bring to room temperature before serving.Freeze unfrosted cake layers for up to 2 months. Thaw and frost before serving.

FAQs

Can I use strawberry jam instead of puree?

Yes, jam works well for both the batter and frosting—just reduce added sugar slightly.

Why use gelatin in the cake?

It adds extra flavor and helps enhance the pink color, but it’s optional.

Can I use frozen strawberries?

Yes, thaw and puree them well, and drain excess liquid if needed.

How do I make the cake more moist?

Do not overbake, and consider adding a tablespoon of sour cream or yogurt to the batter.

Can I skip the cream cheese frosting?

Yes, try buttercream or whipped cream frosting instead.

Is this cake very sweet?

It’s sweet but balanced—adjust sugar levels to your preference.

Can I make it dairy-free?

Use dairy-free butter and milk alternatives, and a vegan frosting.

Can I make it into a sheet cake?

Yes, bake in a 9×13-inch pan and adjust baking time to 30–35 minutes.

What if I don’t want to use food coloring?

Use fresh or freeze-dried strawberries for a natural pink hue.

Can I add lemon?

Yes, lemon zest or juice adds a fresh contrast to the strawberry flavor.

Conclusion

Vintage Strawberry Cake is a timeless dessert that brings back sweet memories with every bite. With its soft crumb, rich strawberry taste, and pretty pink hue, it’s a showstopper for any occasion. Whether you go classic or customize it your way, this cake is sure to become a treasured favorite.

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