Strawberry Ruffle Birthday Cake (from scratch)

filed under: Cakes on February 1, 2013

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.  It was my day after all.

*head smack*

Vertical Ombre Ruffle Cake by

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.

Vertical Ombre Ruffle Cake by #cake #ombre #pink


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.

From Scratch Strawberry Cake by #cake #ombre #strawberry


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.


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.

If you are baking at a higher altitude, be sure to check out my High Altitude Baking Tips.

Homemade Strawberry Cake with Vertical Pink Ruffles by


I truly enjoyed this real strawberry 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. ๐Ÿ™‚

Strawberry Birthday Cake by #cake #pink #ombre

Strawberry Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

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, โ€œMy favorite holiday is my birthday!โ€ I would demand that people shower me in attention and gifts. Its was my day after all.

Course: Dessert
Cuisine: American
Keyword: strawberry cake, Strawberry Ruffle Birthday Cake
Servings: 1 cake
Author: Amanda Rettke
  • 1 c butter
  • 2 -3 cups diced fresh strawberries
  • 1 c sugar
  • 4 egg whites
  • 2/3 c strawberry puree 1 cup thawed frozen strawberry & 1-2 tbsp water in blender
  • 2 tsp. baking powder
  • 3 c all purpose flour
  • 4 egg yolks
  • 1/2 tsp. almond extract
  • 1 tbsp. vanilla
  • 1/2 tsp. salt
  • 1 c white sugar
  • 2 tbsp. flour
  1. Heat oven to 350 degrees. Prepare three 8-in round cake pans.
  2. 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.

  3. 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.

  4. Sift together 3 cups flour, baking powder, and salt.
  5. Alternatively add flour mixture and strawberry puree to batter until fully combined. Batter will be thick.
  6. Fold in egg whites.
  7. Coat diced strawberries in 2 tbsp flour and gently add to batter. (I used 2 cups but think 3 cups would also be delicious.)

  8. 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.

  9. Recipe adapted from [ |]


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  • Te says:

    I love the bossy direction at the end. Telling people you care is important!

  • tracy says:

    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.

    • Jesia says:

      I believe coating the strawberries in flour helps keep them from sinking to the bottom of the cake.

  • Standsmom says:

    Have you ever tried this recipe as cupcakes? Any suggestions?

  • tracy says:

    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?

    • Amanda says:

      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! ๐Ÿ™‚

  • Cindy says:

    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…

  • Juli Guion says:

    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??

  • Sheryl says:

    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!!

  • Jess H. says:

    sooo confused, what the heck does “de-thawed” frozen strawberries mean? LOL… soo just frozen NOT thawed??

    • Amanda says:

      What the heck?!?! I have no idea what I wrote that!! Um, lets go with thawed and see how it works. ๐Ÿ˜‰

      • Andrew says:

        You know, I read that and thought is was some sort of secret trick of yours that made the cake taste better. I was totally going to thaw some frozen strawberries and freeze them again. I would have been very smug about too…

  • Denise says:

    I’ll be making this for my daughter’s birthday this weekend. However it says to prepare 3 8″ pans yet gives the option to use only two. I’m confused! If I use three, will the layers just be thinner?

  • rabia says:


    I made this cake today, but the batter was crazy thick! Is that normal? I could hardly mix it. I have yet to taste it…..But I’m worried i did something wrong

    • Amanda says:

      The batter is thick. How did it turn out?

  • Elisa says:

    I made this cake… It was delicious!!! BRAVA! Saluti dall’Italia!

  • Tran says:

    Hi Amanda,I’m curious if this cake can be stored at room temp? (With the buttercream frosting). I’m thinking of using it for some cake balls, but am a bit hesitant because of the fresh strawberries. Thoughts?

    • Amanda says:

      I had mine at room temp for 2 days without a problem. ๐Ÿ™‚

  • Amy Turberville says:

    Beautiful cake! I pinned it for later!

  • Mikaeli Hassell says:

    Hi! Love love love this cake!!! Was wondering if this recipe could be used to make cupcakes? If so-does the recipe stay the same/what baking time would you advise??

    I absolutely love your blog an follow you religiously. I am a young baker and look up to you- so thank you for being a role model for me!!!

    • Amanda says:

      You could use it for cupcakes, but keep a close eye on them in the oven. Start checking around 15 min. ๐Ÿ™‚ Happy baking!

  • Lusa says:

    What tip did you use to make the ruffles and will cake flour make it more light and not so dense? Beautiful cake! Canโ€™t wait to make it.

  • Pat B says:

    Your cake is beautiful!

  • rose says:

    Can something be substituted for the almond extract?