Strawberry Dream Cake*

Strawberry Dream Cake from

It all started way back when with a Banana Dream Cake in 2011. That cake was the beginning. It then branched off into the Pumpkin Dream Cake. And if you read the comments, it is possibly one of the most made cakes on this blog….which is saying something because I have posted a lot of cakes.

With all the fresh Florida Strawberries that have been showing up on the sides of the roads (Yup, we start getting FL Strawberries as early as the end of December sometimes…gotta love FL!), I just had to try to make a Strawberry Dream Cake.

Strawberry Dream Cake from

I was waiting for my favorite little old man in red suspenders to show up selling Strawberries, but so far he hasn’t been around this year. Maybe he is still sleeping off his New Years hangover. :) Instead, I happened to see a mom and her toddler aged daughter with a tent set up selling some winter citrus and the first FL Strawberries of the season. At $4 for a huge pallet, I just couldn’t help but pull in!

I ended up having to make the cake twice, because the first time it came out of the oven like a funky brick. Totally depressing to waste all those ingredients and have to throw away cake…but hey, it happens to all of us right? So I tried again and this time it was a success!

Strawberry Dream Cake from

This dream cake is a little different than the previous two dream cakes. Pureed Strawberries have a much different texture than pumpkin or banana. So the cake of course is a little different. You also have to add some strawberry extract to boost the flavor…because even with 2 cups of pureed strawberries, it still needs a little extra Strawberry flavor.

Also, I made this one in 2 layers instead of 3…because I lost my 3rd 8 inch pan. How does that even happen?? But anyways, I left the recipe below in the traditional 3 layers because I like the ratio of frosting to cake that it provides. Speaking of frosting, holy moly this stuff is like strawberry crack! SO GOOD! I hope you enjoy this Strawberry Dream Cake as much as the dream cakes of the past!


Strawberry Dream Cake

recipe note: it took me approximately 2 pints of Strawberries to make this cake. And, yes - you can color the inside of the cake with food coloring if you wish.


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons strawberry extract
  • 1/2 cup vegetable oil
  • 2 cups pureed strawberries


  • 3 sticks unsalted butter, room temperature
  • 1/4 cup strawberry puree
  • 3/4 teaspoon strawberry extract
  • 4 1/2 cups powdered sugar


Preheat oven to 325°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, strawberry extract and vegetable oil. Beat in the flour mixture alternately with the pureed strawberries.

Divide batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.)

For the frosting:

Cream the butter in the bowl of an electric or stand mixer. Add the strawberry extract and strawberry puree, combine well.

Begin adding in the powdered sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more strawberry extract. For thicker frosting you can gradually add in a little more sugar.

To assemble:

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

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58 Responses to “Strawberry Dream Cake”

  1. 1

    Katarina — January 10, 2013 @ 11:24 pm

    What a great looking cake!

  2. 2

    Jessica — January 11, 2013 @ 12:07 am

    Your cake looks so perfect & delicious!
    One time I made a cake and it was so lopsided but still delicious 😛 practice makes perfect though!

  3. 3

    Averie @ Averie Cooks — January 11, 2013 @ 2:10 am

    My daughter is turning 6 in a couple weeks and she has requested a strawberry cake. I’m like oh you mean a pink cake? No mom, a strawberry cake. I have been trying to find ‘the best strawberry’ cake and wondering what I was going to do. I think this will pretty much be the end-all be-all for her! It’s beautiful!

  4. 4

    Gerry @ Foodness Gracious — January 11, 2013 @ 2:23 am

    The song should be strawberry dreams forever! This cake is a dream..want it now :)

  5. 5

    Cathy @ Noble Pig — January 11, 2013 @ 2:37 am

    I love’s so beautiful!! What is it about pink frosting and sprinkles that makes a girl smile!

  6. 6

    Jessica@AKitchenAddiction — January 11, 2013 @ 8:56 am

    I am so jealous of the fact that you have fresh strawberries!! What a gorgeous cake!

  7. 7

    Shauna in Dallas — January 11, 2013 @ 9:41 am

    I have been looking for a Strawberry cake that is actually made with FRESH STRAWBERRIES as opposed to the nasty and artificial taste of Strawberry Cake Mix or the dreaded addition of Strawberry Jello! One question, any idea for a sub for strawberry extract? I think the cake recipe is AH-MAZING apart from that, I am just concerned about an “artificial taste” from the extract. Ideas? Thanks so much! ~ Shauna :-)

    • Jessica replied: — January 14th, 2013 @ 1:13 pm

      It needs the boost in flavor, otherwise it is just kind of “hinted” with strawberry. I bought my strawberry extract at Whole Foods and it is natural. :)

  8. 8

    Rachel @ The Avid Appetite — January 11, 2013 @ 10:09 am

    This is SO beautiful! Love fresh strawberries, and of course pink frosting & sprinkles :)

  9. 9

    Ashley Bee (Quarter Life Crisis Cuisine) — January 11, 2013 @ 10:46 am

    I love the way you decorated this cake! And you can never go wrong with fresh strawberries! We’re still six months away up north I’m afraid.

  10. 10

    Megan @ megbakes — January 11, 2013 @ 11:11 am

    Simply beautiful! I will have to bookmark this for spring’s berries!

  11. 11

    Diana @ Sweet y Salado — January 11, 2013 @ 11:29 am

    $4 for a HUGE pallet of strawberries?! Oh man, I’ve been working on a strawberry jelly roll and like you, I’ve failed twice so I’ve had to throw my brick cakes away. At $6.99 for each pint of strawberries… it makes me wanna move to Florida just to save up some money on strawberries. Lovely cake, lovely colors, lovely pictures. Perfection!

  12. 12

    claire @ the realistic nutritionist — January 11, 2013 @ 12:09 pm

    I would totally dream of this at night. Gorgeous cake!

  13. 13

    Tina | My Life as a Mrs — January 11, 2013 @ 12:43 pm

    i ADORE strawberry cake & I adore YOU :) Can’t wait to make this!!!

  14. 14

    Joanne — January 11, 2013 @ 12:52 pm

    Man do I miss strawberries. I should probably move to FL so I can have them in the middle of winter and they’ll still taste good.

    With all the pink and red, this is the perfect V-Day cake!

  15. 15

    Annalise — January 11, 2013 @ 3:20 pm

    I wish that strawberries were out here in Utah, if only. This cake looks amazing!!

  16. 16

    Amanda @ Once Upon a Recipe — January 11, 2013 @ 5:16 pm

    Looks delicious, and SO pretty! I will have to save this recipe for when strawberries start popping up around here (which unfortunately won’t be for another couple of months)!

  17. 17

    Kerstin — January 11, 2013 @ 8:59 pm

    I’m dreaming that I get a piece of this cake! I love serving strawberry cakes at baby showers when the parents are expecting a girl :)

  18. 18

    Megan Davis — January 12, 2013 @ 7:24 am

    I’ve never made a cake from scratch and I made the Pumpkin Dream cake for a baby in shower I held in Oct. Best and most moist cake I’ve ever had! Everyone was asking what recipe it was, so I of course directed them to your blog for the recipe. I may have to make the Strawberry Dream cake for another shower coming up! Thanks so much!!

    • Jessica replied: — January 14th, 2013 @ 1:07 pm

      I am so glad to hear that!! :-)

  19. 19

    roz — January 13, 2013 @ 11:06 pm

    Oh how I love strawberry cakes and always on the hunt for a better one than the last! I’ve got to bake this lovely cake this spring when strawberries are in season! Thank you for so kindly sharing this wonderful recipe!


  20. 20

    leslie — January 14, 2013 @ 9:06 am

    Ohhhh scrumptious! Gotta love Florida strawberries.

  21. 21

    Beth — January 14, 2013 @ 9:25 am

    I made this cake this weekend and it was awesome! My icing turned out super super sweet though, so i may play with that. The cake was absolutely delicious!

    • Jessica replied: — January 14th, 2013 @ 1:07 pm

      Awesome! Yes, the frosting is sweet. You can use less sugar, but it will not be as firm next time.

  22. 22

    Neisa — January 14, 2013 @ 1:00 pm

    Yeah! Just in time for all the beautiful Plant City strawberries!

  23. 23

    The Kitchen Prep via Facebook — January 14, 2013 @ 1:05 pm

    Yay! I knew you’d get it to work out! :)

  24. 24

    Shauna in Dallas — January 14, 2013 @ 4:54 pm

    Thanks so much for the reply! I will definitely be going to Whole Foods to look for their Strawberry Extract! I’m looking forward to trying this recipe once strawberries become more plentiful in my area again! Thanks, again! :-)

  25. 25

    Karen — January 14, 2013 @ 7:41 pm

    Looks delicious! You get fresh berries in January? Reason enough for me to move there!

  26. 26

    Alison @ Ingredients, inc. — January 14, 2013 @ 9:00 pm

    looks great girl!

  27. 27

    Stephanie @ Eat. Drink. Love. — January 14, 2013 @ 11:46 pm

    That pretty pink frosting is just dreamy! I love all things strawberry!

  28. 28

    Marcia Jimenez — January 15, 2013 @ 4:35 pm

    The cake looks lovely and I’m planning on baking it next Thursday, I’m from Costa Rica and we have strawberries all year long! :) I just have a quick question: Yo are mentioning 3 8 inches pans, but in the pictures I only see 2 layers, did you only use 2 layers and save the other? or I’m just going to get 3 slim layers? Also, if you saved one layer, do you think the frosting is enough for 3? or should I increase the quantities? Thanks in advanced for your answer!

    • Jessica replied: — January 16th, 2013 @ 9:39 pm

      Above in the comments about the cake I said:

      “Also, I made this one in 2 layers instead of 3…because I lost my 3rd 8 inch pan. How does that even happen?? But anyways, I left the recipe below in the traditional 3 layers because I like the ratio of frosting to cake that it provides.”

      So keep the 3 layers! :)

  29. 29

    Marcia Jimenez — January 17, 2013 @ 10:58 am

    Thanks Jessica! I read that but then I forgot about it when I came back to copy the recipe… sorry for the confusion! I will be making the cake tonight!

  30. 30

    Elizabeth @ The Collegiate Baker — January 18, 2013 @ 3:15 pm

    After your last dream cake post, I was thinking you should make a strawberry one. I’m so glad you did! It looks fantastic. :)

  31. 31

    Sonya Jordan Theodos via Facebook — January 19, 2013 @ 10:34 am

    We found your blog through the Banana Dream Cake, which we are making today!

  32. 32

    Marcia Jimenez — January 21, 2013 @ 1:26 pm

    Jessica, I made the cake and it was awesome! Thanks for such an amazing recipe!

  33. 33

    ErinsFoodFiles — January 22, 2013 @ 5:29 pm

    I’m so jealous of your FL strawberries!

  34. 34

    Rosie @ Blueberry Kitchen — January 25, 2013 @ 12:54 pm

    Yum, this cake looks and sounds so delicious. I love the pink frosting too!

  35. 35

    Don — February 12, 2013 @ 12:56 pm

    Amazing recipie! It came out brilliant!

  36. 36

    Rachel — February 13, 2013 @ 12:45 am

    I just want to thank you for posting this recipe. I made it for my daughters cake auction last night and it was the highest selling cake. It was moist and full of strwberry flavor. The couple that purchased it said it was the best strawberry cake they have ever had. I can’t wait to make it again in the summer!

  37. 37

    Vanessa — May 3, 2013 @ 2:51 pm

    I cannot wait to try this. I make all of my cakes from scratch except my strawberry one cause I have not found a good one that is moist enough.

    I make Paula Deen’s strawberry cake with a mix, frozen sweetened strawberries and the strawberry gelatin, but since they have the cut the sizes of the mixes down I have been on a lookout for a scratch made cake.

    I think I will add the jell-o and frozen sweetened strawberries to this cake to see if I can get the same result. Thank you! I love your blog!!!

  38. 38

    tracy — May 10, 2013 @ 4:57 pm

    Why dont you use milk in this recipe, like the other dream cakes?

    • Jessica replied: — May 13th, 2013 @ 10:10 am

      Because of all the added liquid from the pureed strawberries. Strawberries have a lot of water in them naturally when compared to Pumpkin or Bananas. So with the addition of pureed strawberries, you don’t need any more liquids.

  39. 39

    Vanessa — August 1, 2013 @ 10:50 pm

    I am making this Saturday morning, but into cupcakes! I am so excited. This will be my first recipe from your blog :) I pray this is the end of my from scratch strawberry cake recipe :))) Thanks so much!! :)

  40. 40

    Vanessa — August 3, 2013 @ 8:31 pm

    I made this recipe as cupcakes and it came out great! Question: how do you measure your flour? I read an article that said a cup of flour should weigh 4.25 ounces so I weighed my 3 cups of flour and used loran strawberry oil cause I couldn’t find extract. Also, these don’t dome as cupcakes but they were so good! Thank you for the recipe :))

    • Jessica replied: — August 6th, 2013 @ 12:40 pm

      So glad you liked them!

      I fill a measuring cup with flour until the required amount is obtained. (Scooping a measuring cup directly into flour bag can firmly pack flour resulting in too much flour required for a recipe.)

  41. 41

    Vanessa — August 6, 2013 @ 12:47 pm

    Thanks Jessica! This helps so much! :) I am making this as a cake on Friday so now I know exactly how you measure :)

    Looking forward to trying the banana dream cake soon. Thanks! Have an awesome day!

  42. 42

    Vanessa — August 12, 2013 @ 10:13 am

    I have commented on this post plenty of times and just wanted to let people know my experiences. I made this recipe just as written into cupcakes and it came out great. The cupcakes did pull away from the wrapper some and didn’t dome at all, but they were so good and everyone raved about them.

    This weekend I made it into a cake, but used Frozen sweetened strawberries instead of fresh and added jell-o. That was NOT a good idea. The cake sunk really bad in the middle and to me had a gummy texture. Maybe it was too much sugar?? Not sure. All I know is that I am sticking to the original written recipe from now on :)) I promise this will be my last post. Thanks Jessica!

  43. 43

    The Novice Chef » Chocolate and Peanut Butter Dream Cake — August 27, 2013 @ 7:18 pm

    […] Dream Cake was the Banana Dream Cake, followed by the Pumpkin Dream Cake and then most recently the Strawberry Dream Cake. What are Dream Cakes? A Dream Cake is a layered cake that is super moist and so good it’s […]

  44. 44

    Lisa — September 23, 2013 @ 10:10 am

    I have made your pumpkin dream cake and it was delicious! Can I make this using frozen strawberries?

  45. 45

    Strawberry Dream Cake — September 29, 2013 @ 7:26 pm

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  46. 46

    Kailey — March 20, 2014 @ 3:27 pm

    My cakes are in the freezer right now and i’m not going to be eating it til saturday, but I want to make the frosting today. Should I put the icing on the cake and store in the freezer? Or should I put the icing in a container and place it in the refridge or freezer?

  47. 47

    40+ Spring Sweets Recipes — March 28, 2014 @ 8:02 am

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  48. 48

    Donna — May 7, 2014 @ 12:15 pm

    Hi Jessica- I have just found your website recently and have tried a few things and they have all come out great. I would love to try this cake !! My question is (and it’s probably a stupid one) is that when you put the cakes in the freezer after baking should you cover the top of the pans with some foil or plastic to protect them ?
    Thanks so much.

  49. 49

    Donna — May 7, 2014 @ 12:15 pm

    Hi Jessica- I have just found your website recently and have tried a few things and they have all come out great. I would love to try this cake !! My question is (and it’s probably a stupid one) is that when you put the cakes in the freezer after baking should you cover the top of the pans with some foil or plastic to protect them ?
    Thanks so much.

    • Jessica replied: — May 13th, 2014 @ 10:04 am

      Hi Donna, I would not cover the pans when cooling the cake. That will cause a lot of moisture to collect on the foil and it will fall back into the cake….and wet cake is never a good thing. 😉 Hope you enjoy the cake!!

  50. 50

    Mary Lemon — June 20, 2015 @ 2:44 pm

    How many cupcakes would this make?

  51. 51

    Lizzy — July 21, 2015 @ 2:32 pm

    Could I turn these into cupcakes? How long and on what temperature should I cook them at?

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