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Delicious homemade strawberry drip cake decorated with fresh strawberries
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Strawberry Drip Cake

A visually stunning dessert with luscious layers of fluffy cake, fresh strawberries, and a glorious strawberry drizzle, perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: birthday cake, Dessert Recipe, Easy Cake Recipe, Strawberry Drip Cake, Summer Dessert
Servings: 12 slices
Calories: 350kcal

Ingredients

For the Cake

  • 2 1/2 cups all-purpose flour gives structure with a delicate crumb
  • 1 1/2 cups granulated sugar for a sweetness that perfectly balances acidity
  • 1/2 cup unsalted butter softened, lending a creamy richness
  • 1 cup milk providing moisture and tenderness
  • 3 large eggs adding lightness and structure
  • 1 tablespoon baking powder helps the cake rise
  • 1/2 teaspoon salt enhances flavors
  • 1 teaspoon vanilla extract infuses warmth and depth

For the Filling

  • 1 cup fresh strawberries diced, adding bursts of juicy flavor
  • 1 cup strawberry preserves or jam for a sweet and vibrant layer

For the Frosting

  • 1 cup unsalted butter softened, creamy and luxurious
  • 3 cups powdered sugar for a sweet, fluffy finish
  • 1/4 cup heavy cream lending smoothness to the frosting
  • 1/2 cup fresh strawberries pureed, intensifying the strawberry flavor

For the Strawberry Drip

  • 1/4 cup granulated sugar sweetening the sauce
  • 1/4 cup heavy cream adding richness to the drip

For the Garnish

  • 1/2 cup fresh strawberries sliced, for a pop of freshness on top

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, mixing thoroughly after each addition, then mix in the vanilla extract.
  • In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix until just combined.
  • Fold in the diced strawberries gently, then divide the batter evenly between the prepared pans.

Baking

  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Filling and Frosting

  • Spread strawberry preserves on top of one cake layer, followed by an even layer of fresh strawberry slices. Place the second cake layer on top.
  • Beat the softened butter until creamy, then gradually add the powdered sugar, alternating with heavy cream and pureed strawberries. Mix until smooth and fluffy.
  • Frost the top and sides of the cake with a thin layer of frosting to seal in any crumbs. Chill the cake for about 30 minutes.

Strawberry Drip

  • In a small saucepan, heat the pureed strawberries and granulated sugar over low heat until the sugar dissolves. Stir in the heavy cream and cook until slightly thickened. Allow to cool slightly.
  • Pour the strawberry drip over the top of the cake, allowing it to cascade down the sides. Garnish with fresh strawberry slices.

Notes

Ensure all ingredients are at room temperature for better mixing. For more strawberry flavor, consider adding strawberry extract. If short on time, use store-bought strawberry jam.