I think the older I get the more I look to external joys to celebrate my birthday.
In my youth I used to flippantly say, “My favorite holiday is my birthday!” I would demand that people shower me in attention and gifts. Its was my day after all.
*head smack*
And while I fully support when others want to treat their birthdays as the best day of the year (heck, I encourage it!) for me, the greatest gifts are the simple ones. The best day ever is having my kids near, knowing family and friends are safe and healthy, taking a few moments to just enjoy the precious life I have been given… thats a perfect birthday.
Oh, and cake of course.
I recently posted about an event that totally threw me off. (My husband being hospitalized for heart issues.) While it has been hard to process and not something I ever wanted to deal with, I am thankful that it has helped me put my priorities in perspective.
The greatest birthday gift is peace of mind when it comes to accepting the curve balls life throws at us.
This cake has been a long time coming for me. I love strawberry cake, strawberry jam, strawberry wine, strawberry anything. For almost a year now I have been searching for a great from scratch recipe that did not include jello or gelatin. Not that there are anything wrong with those… just that I truly desired a from scratch recipe and couldnt figure out why it was so hard to come by!
Based on our news and wanting to make some healthier changes in my family’s diet, I was even more motivated to make my hopes a reality.
Ingredients
- 1 cup butter
- 1 cup white sugar
- 1/2 tsp salt
- 1 tbsp vanilla
- 1/2 tsp almond extract
- 4 egg yolks
- 3 cups all purpose flour
- 2 tsp baking powder
- 2/3 cup strawberry puree (1 cup de-thawed frozen strawberry & 1-2 tbsp water in blender)
- 4 egg whites
- 1 cup sugar
- 2-3 cups dices fresh strawberries
- 2 tbsp flour
Instructions
- Heat oven to 350 degrees. Prepare three 8-in round cake pans.
- Whip four eggs whites in mixer until soft peaks form. Add 1 cup sugar, 1 tbsp at a time, whipping to maintain soft peaks. Pour whites into large bowl (This was about 5 cups in volume after whipped) and set aside.
- Cream room temperature butter and 1 cup sugar until fluffy. Add in vanilla and almond extract. Add egg yolks one at a time, beating after each addition.
- Sift together 3 cups flour, baking powder, and salt.
- Alternatively add flour mixture and strawberry puree to batter until fully combined. Batter will be thick.
- Fold in egg whites.
- Coat diced strawberries in 2 tbsp flour and gently add to batter. (I used 2 cups but think 3 cups would also be delicious.)
- Pour batter into prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If using two 8-in cake pans, bake for 45-50 minutes.
- Recipe adapted from Allrecipes.com
Tips for Success:
There are a number a steps to this recipe, so its a good idea to read through first and prepare your ingredients before hand.
I had extra strawberry puree left over, so I added it to 1/2 cup of buttercream for the middle of the cake.
I highly recommend pairing this cake with a whipped cream frosting. I chose Vanilla Buttercream for this because I wanted to use a particular technique (Ruffle Tutorial with #401 tip) for the frosting, but I ultimately believe that whipped cream frosting is the best choice in terms of flavor.
I truly enjoyed this cake and hope you will too.
And because its my birthday, and I allow myself one day a year to be bossy without guilt, (without guilt are the key words there!) I am going to request that today you tell at least one person how much they mean to you. Pick one quality that you admire in someone and tell them so. I promise that not only will it brighten their day, but it will brighten yours too. 
So pretty, as always Amanda! I’ve never had a from-scratch Strawberry cake before – well done!
Thank you Megan!
Happy Birthday!
As always, this cake is gorgeous. I too have been looking for a non-jello strawberry cake, so I look forward to trying out your recipe!
Hope you like it!
I too, did not want a recipe with jello, or a bunch of food coloring. Martha Stewarts recipe is very very good, and her swiss buttercream with fresh strawberrys to die for. I would send a picture of mine but i do not know how
But they were delish. you can go to my facebook page and see my heart cake with your style of decorating, thank you I loved it!!!! Barb Hickey
I will have to check hers, done know how I missed it!
Beautiful cake as always Amanda!!! Many many happy returns of the day!! God Bless…
Thank you so much!
Such a sweet post and a lovely cake. Happy Birthday!
Well thank you Natasha!
Happy birthday Amanda!! That’s a beautiful cake. I’ve been contemplating doing a ruffle cake for my daughter’s 2nd birthday, and this cake’s making me lean even more towards that idea.
Still got time though – the birthday is only in June! 
Hope you have a blessed day, with your nears and dears!
Thanks Kavli! Hope you try the ruffle, its such a fun technique!
Happy birthday Amanda!!! Beautiful cake… as always. And I bet it tasted amazing. Have a wonderful day and year!
You are so sweet Rachel. Thanks!!
Happy Birthday Amanda! As you know I love strawberries too! I can’t wait to give this cake a try ; ) I have always admired how my German friends embrace the birthdays full force…they throw parties for themselves and make a whole week of it. It should be OK to celebrate yourself! Have a great day ; ) year!
Sounds like they have it right!
Thanks girl!
Happy Birthday! My son celebrates his 1st birthday today! So glad to hear that your hubby is doing well now. Your cake is stunning as all of them ALWAYS are! Have a fabulous day!
Happy Birthday to your sweet guy!
a great cake!
Thanks!
Happy birthday, sweet Amanda! You *seem* like a February birthday–bright, vivacious, and full of the promise & hope of spring.
(I’m carrying on, I know. January was a long month and it felt so GOOD to flip the calendar page to February.)
You are so kind!! Thank you!
PS. Your cake is perfect.
I made a from-scratch strawberry cake for my daughter’s birthday last year and it was divine. I think it’s now the favorite cake flavor in the house. I’m curious to see how close this one is.
Happy birthday! Enjoy your day!
You’ll have to share your divine recipe!
happy birthday. and what a wonderful message.
Happy Birthday!!! Such a beautiful cake, and I totally appreciate that it’s from scratch. We’ve been trying to eliminate as many red dyes from our diet as we can for one of my boys, and those pesky little boogers are hiding out in the craziest places!
I know!!! Crazy huh? Thanks for the kind words!
Happy, happy birthday!!! Beautiful cake, as always!
I missed the post about your hubby. I hope the doctors have everything under control and he is doing well. ♥
Thanks Bridget! He has more tests today… hoping for some good news!
Beautiful cake for a beautiful person! HAPPY BIRTHDAY, Amanda!
Well thank you Sue!!!
Happy Birthday dear Amanda! That cake looks awesome. So cute and pink!
I wish you a wonderful year, in good health, for both you and your sweethearts. And I’m going to tell the people around me I love them right now
xx
Thank you Karin!! I love that you are sharing the love.
A very happy birthday to you… the cake looks AMAZING!! I’m on my way over for a slice
Cant wait kelly!
I have a some puree in the freezer and have been looking for a strawberry cake = tried a few only has been good. do you need to add the chopped strawberries or can you go without?
Happy Birthday, enjoy your day
I think you can leave them out if you really want… but I know it was one of my favorite parts!
Happy Birthday!!! I wish I was this good at cake baking. I think I would enjoy cake more if I was. Hope your hubby is doing ok.
You ARE good at baking cake silly!!!
Wow! What a cake. I wish I had the baking/decorating talent…I just didn’t get it. But I love to see the beautiful creations other people make. Happiest birthday wishes to you, Amanda!
HAPPY BIRTHDAY! Your cake is gorgeous, as always.
Because I live in the winter strawberry capital of the world-Plant City, Fl.-I make strawberry bread, cookies, brownies, jam, spinach salad, ice cream, etc….but have never found a cake that I like. Thanks so much…Happy late birthday, I wish I could give you some fresh berries growing right across the street from my house.
Oh that would be lovely…
What a gorgeous cake! And happy birthday!
Thanks Amanda!
Happy B-Day, Amanda. XOXO
Thank you so much!
Happy birthday to you! Last year for my daughter’s first birthday I desperately wanted to make a from-scratch strawberry cake without the Jello. I ended up using Jello, and it was fine…but this year we will try your recipe! (She is my strawberry girl.) I’m thrilled. Thank you for sharing. Love those pink ruffles, too!
Thank you Laura!
“I am going to request that today you tell at least one person how much they mean to you.” Well then I pick you. You deserve it my sweet friend, your love and devotion to your family is so strong and your courage in the face of uncertainty truly admirable. Sending you and your family much love. xo
*humbled* Thank you so much sweet Sylvie. Think of you so often… sending hugs and prayers!
Happy Birthday Amanda!
I don’t think I’ve ever had strawberry cake! this looks amazing, as always!
Hope everything goes well for the hubby!xoxo
Thank you!
Happy Birthday!
That’s a pretty cake 
love your blog!
Happy Birthday to you, and what an absolutely gorgeous cake!
I hope your birthday was as sweet and wonderful as you! And this cake? Oh my goodness! Love it.
Well thank you so much sweety!
Happy birthday my sweet friend! Eat a slice for me!
Happy birthday. I’m new to your blog and I LOVE IT.
Thanks for the beautiful cakes.
Thank you Luisa! Nice to “meet” you!
Happy Birthday, Amanda! This cake is too adorable. I have never seen an ombre cake this way before, but I love that it’s different than all the horizontal ombre cakes I’ve seen. And you’re right, strawberry cake is the best.
Oooh! What a gorgeous cake, Amanda! So girly! Love the ruffles!
I am also new to your blog, and am really enjoying it. I love your photos, recipes, and writing. Happy birthday!
Thanks Shari! Nice to meet you too!
What a gorgeous cake, inside and out! Yum, and happy birthday!
On another matter, I was really, really surprised to see this being offered by Williams-Sonoma – and credit was not given properly, as far as I can tell: http://www.williams-sonoma.com/products/platine-shades-of-love-cake/?cm_src=AutoRel I’ve made the Neapolitan rose cake, and it is now one of my top-five favorites of all time. Thank you!!
Thank you so much KQ! I love that its one of your favs… mine too! I bet your family and friends love it every time you make it!
Hope you had a fabulous birthday! LOVE the cake! xo
HAPPY BIRTHDAY Amanda! I hope you had a wonderful day. You cakes always look so gorgeous!
happy birthday, you peach of a woman! this cake is lovely, just like you.
Happy belated birthday! Beautiful, strawberries and pink. How lovely! Looks like eating better won’t be boring at all for the family
Happy Birthday Amanda! I hope it was an amazing one
This cake is absolutely stunning, as yours always are 
I hope your husband is doing better now too. Xoxo
Happy belated birthday! What a gorgeous cake to celebrate it with!
Happy Birthday! Wishing you and yours a year full of health and joy.
If you ever want to try another from-scratch strawberry cake, I just LOVE the recipe from the “Sky High” book. You can find it on the SmittenKitchen.com blog, and it is absolutely delicious. xo
Happy Birthday!
I”ll have to try this receipt with fresh strawberries from the garden in June.
I do have a receipe for a from scratch Raspberry Walnut cake with Buttercream Frosting. That cake is to die for!
I do have one question…what brand of food coloring do you use for your frosting? And, have you ever noticed an odd flavor added to the frosting when you use them? I’m in the market for some good, quality food color for my frostings. I have found that gels from Wilton add a funny flavor to my royal icing and buttercream.
Thanks for the help!
Hi Amy! I use Ateco or Americolor… there are links on my FAQ page.
This looks absolutely amazing and delicious! and beautiful!!!
Check out my blog if you get a chance. It would mean a lot to me!
http://www.manusmenu.blogspot.com
My daughter’s actual bday was last weekend but next weekend we’re having the party and I’m making a strawberry cake, her request. I wish I could just have this one appear before my very eyes in person!
you are the absolute queen of cakes ms thing
a baker indeed
how is hubby doing?
i’m trying to get mine to eat more blueberries–lol
I love the bossy direction at the end. Telling people you care is important!
I made this cake – it is D E L I C I O U S O! oh my! I would love your whipped cream icing recipe – I used that butter cream and it was good but a little overpowering. Also, why do we coat the strawberries in flour before adding to the batter. I am definitely making this again. I think I’m going to try blueberries instead of strawberries.
Have you ever tried this recipe as cupcakes? Any suggestions?
I made the cake – it was AMAZING! I’m looking forward to making it again with peaches, and with blueberries, and with a combo of berries – blue, black and straw!
I did use your butter cream frosting – the frosting is delicious but was a little heavy/sweet on the cake. Do you have a whipped cream frosting that you recommend?
So glad you liked it! I did recommend in the post to use whipped cream… and think that if you just google a recipe you should be fine. That or cool whip!
This looks divine! Question: with strawberry puree mixed into the batter, how is the cake not tinted pink? Or is it but it doesn’t show in the photo? Just curious…
I baked these as cupcakes, filled cups 2/3 high and convection baked for 23 mins at 400 F. Do you think they will freeze well with the diced, fresh, strawberries??
Hi Amanda, Beautiful cakes! How do you tint the frosting to various shades of pink? White is white, but from the lightest to darkest pink – what is your method and measurement? Thanks!!