Cake Central › Recipes › Summer's Scratch Strawberry Cake

Summer's Scratch Strawberry Cake

I wanted to bake a strawberry cake that didn't use a box of mix or strawberry Jell-O. This is based on the scratch WASC that was recently posted here on CC. I replaced some of the liquid with strawberry puree and also replaced some of the sugar with the strawberries (to add even more strawberry flavor and because strawberries are so sweet). I like to reserve aside the juice from the defrosted strawberries to use in place of water when making my sugar syrup for Italian Meringue Buttercream to make it strawberry instead. It also makes the frosting come out a nice pink color. This recipe makes two 10-inch cakes. You can halve it (use 3 eggs if you halve it) to get one 10-inch cake, or you can get two 8-inch cakes out of a half recipe. This recipe also makes great cupcakes.


  • 5 C cake flour 2 Tbsp + 1 tsp baking powder 1/2 tsp baking soda 2 tsp salt 1 1/3 C butter 2 2/3 C sugar 5 eggs 8 oz sour cream 2 2/3 C strawberry puree* 1 Tbsp vanilla 10-15 drops red food coloring (optional **)


1. Grease and flour cake pans and preheat oven to 350. 2. Sift flour, baking power, baking soda and salt together and set aside. 3. Cream butter and sugar together. 4. Beat the eggs together, then beat in slowly, scraping the bowl down halfway through. 5. Combine sour cream, strawberry puree and vanilla (and food color if using) in a small bowl. 6. Add flour and strawberry mixture in alternating batches beginning and ending with the flour. Pour into cake pans and bake 30-40 min (depending on size of cake pans). * Strawberry puree - Take 32 oz of frozen strawberries and defrost. Strain out the juice (set aside the juice to use in your frosting if you desire) and puree the strawberries in a food processor until smooth. After making the cake, you will have about 3/4-1 C of strawberry puree remaining that you can use between the layers of your cake if you so desire. ** This cake has a brownish color when baked so if you're looking for a pink cake, you'll need to add a little color. When cooking for myself, I don't care about the color of the cake, but for a child's birthday cake, I add a little red food coloring to give it a slightly pink color.

Comments (77)

I will certainly be trying this one :)
This looks yummy! I think I'll try making cupcakes out of it.
I used to used the jello based recipe on here with great sucess, but since I bought a new oven I can't get it to bake properly :-(! I shall certainly try this recipe as I have customers who really like strawberry cake!
I'll try this recipe this week for my daughter's school bday celebration! Do you sift the cake flour before or after measuring or leave it unsifted? Thanks for posting the recipe!
Yummy. Sounds great. I might try that.
I always sift after measuring. When measuring flower, I usually give it a quick twirl with a whisk to air it up a bit, then I sift the flour, salt, baking soda and baking powder together after I've measured.
Er, flour, not flower! Ha, thanks auto spell check!
When you make your puree, do you use sweetened sliced strawberries or whole no sugar added strawberries?
I use unsweetened.
do you have pictures of this cake?
how many cupcakes does this make?
i am new to this site and just loving it - can't wait to try your recipe! i do have a question tho' - what is WASC? i've seen that mentioned in several different locations - thanks
i tried the recipe tastes wonderful, however i am going to find strawberry extract to make it more "strawberrier" i used this for a strawberry cheesecake cupcake with cream cheese frosting and homemade graham crackers sprinkled on it! It can make 48 regular cupcakes, I made 24 Jumbo cupcakes. Hope this helps for future reviews!
I don't have any photos of the interior. Just photos of the finished/decorated cake (which wasn't for me so I didn't take a photo of it cut into). It's the fairy cake in my photos. I'm glad you enjoyed it! Thanks for the update on the number of cupcakes. That's helpful! WASC - White Almond Sour Cream. In this case, obviously, there's no almond involved, but it was based on that recipe initially.
Just made this cake last night. I LOVED it! I've been searching and searching for a scratch, no jello strawberry cake, because I detest artificial flavoring and mixes. This was FABULOUS! Thanks so much for posting it. :) Just FYI - it makes a BIG batch. My 4.5 kitchenaid was at maximum capacity. I made 3 9 inch rounds, one small half ball and one larger half ball out of the recipe (made a lady bug on top of the rounds). Plus I had a bit of batter left over to make two little cupcakes...which is how I know the cake tastes great, because my husband and I already enjoyed those last night! Thank you!!
p.s. I didn't add any additional strawberry flavoring -- I just used the recipe as is, with whole, unsweetened strawberries, and it was perfect. I used the drained juice and mixed it with some of my buttercreme for the filling. Yum yum yum!
I just made this cake and it was absolutely delish!!! I'm not sure if I did something wrong though...I made a 10x3 and 12 cupcakes...cupcakes turned out awesome, but my cake rose and rose and rose and then collapsed (about an inch all the way around) during baking. Did I do something wrong? This is one of the first scratch cakes I've made so I didn't know.
I used this recipe for a current tasting and it was a huge success. I also wanted a recipe that didn't use gelatin. This was moist, flavorful and delicious. Thank you for sharing!
Can't wait to try this!
Ok, tried another recipe that used strawberry jello and a little bit of strawberry puree and this was by far SOOOOO much better. Just had a wonderful strawberry flavor
Cake Central › Recipes › Summer's Scratch Strawberry Cake