Newk’s Strawberry Cake Recipe

When you’re baking a cake for someone special on their birthday, you want it to be more than just a dessert – you want it to be memorable.

But let’s be honest, when it comes time to choose a birthday cake recipe, it can get pretty confusing. What type of cake is best for a birthday? In moments like that, I always turn to this Newk’s Strawberry Cake Recipe.

This homemade version isn’t just better – it completely outshines. The flavor is rich, fresh, and naturally sweetened with real strawberries.

No artificial flavoring here – just pure, fruity goodness in every bite. Plus, the texture is soft, fluffy, and just like the kind you’d find at a fancy bakery.

Newk’s strawberry cake is well-loved for a reason. It’s elegant yet simple, perfect for entertaining guests or just enjoying a cozy moment with family. And let’s face it – why spend extra money on a slice of bakery cake when you can recreate that same amazing taste at home?

This cake is bursting with vibrant strawberry flavor and has that light, indulgent feel we all crave in a celebration cake.

So you want to bake something that’s both special and unforgettable, this Newk’s-style strawberry cake is the one to try.

It’s the perfect centerpiece for any birthday celebration. It’s simple, fun, and perfect for sharing with family or friends.

And the best part – you can enjoy restaurant-style food without leaving your home. Today I’m sharing a copycat newk’s strawberry cake recipe.

Why Newk’s Strawberry Cake is so Popular

Let me tell you why I think this Newk’s strawberry cake has become such a hit. First, it uses real strawberries instead of fake flavoring. You can taste the difference right away.

The cake has two soft layers with creamy strawberry frosting in between. Each bite gives you that perfect mix of sweet cake and fresh berry taste. Even after a few days, it’s still soft and delicious.

Plus, when you make it at home, you control what goes in it. No weird chemicals or preservatives like store-bought cakes. Your family will love how real and natural it tastes compared to boxed mixes.

Newk’s Strawberry Cake Ingredients

For the Strawberry Puree:

• 1 pound frozen strawberries, thawed – Frozen berries break down easier when cooking and are available year-round. Thaw completely before using. Fresh strawberries work too if very ripe and sweet.
• 2/3 cup granulated sugar – Helps cook strawberries into thick, sweet puree and pulls out natural juices. Reduce to 1/2 cup if berries are very sweet. Brown sugar works as needed.
• 1/8 teaspoon salt – Makes strawberry flavor pop and taste more intense while balancing sweetness. Don’t skip this – it really makes a difference! Use regular table salt.
• 1/2 fresh lemon, juiced – Fresh lemon juice keeps puree bright red and adds tartness that balances sweet flavors. Need about 2-3 tablespoons juice. Lime juice works instead.

For the Cake Layers:

• 2 1/2 cups cake flour – Less protein than regular flour makes cake super soft and tender. Find in baking aisle. All-purpose flour works instead but makes denser cake.
• 2 1/4 cups granulated sugar – Makes cake sweet and keeps it moist for days. Also helps create light, fluffy texture. Don’t reduce or texture will be wrong. Use regular sugar.
• 1/2 teaspoon baking powder – Leavening agent that helps cake rise and get fluffy. Must be fresh – loses power after 18 months. Test in hot water. Baking soda works instead.
• 1/2 teaspoon baking soda – Works with sour cream to make cake light and airy. Stronger than baking powder so need less. Must be fresh and not clumpy. More baking powder works.
• 1/4 teaspoon salt – Brings out all other flavors in cake and makes everything taste better. Use regular table salt or fine sea salt. Don’t use coarse salt.
• 2 sticks unsalted butter, room temperature – Must be soft enough to press finger into but not melted. Take out 2 hours before baking. Cold butter won’t cream properly. Salted butter works.
• 4 large eggs, room temperature – Room temperature eggs mix into batter much better than cold ones. Take out 1 hour before baking or warm in water. Medium eggs work instead.
• 1/3 cup whole milk, room temperature – Fat content makes cake rich and moist. Use 1/4 cup with all-purpose flour. Room temperature prevents curdling butter. 2% milk works instead.
• 1/3 cup heavy cream, room temperature – Makes cake extra rich and moist with more fat than milk for bakery-quality texture. Use 1/4 cup with all-purpose flour. Half-and-half works instead.
• 1/2 cup sour cream, room temperature – Makes cake incredibly moist, adds slight tang that balances sweetness, and reacts with baking soda for fluffiness. Greek yogurt works instead.
• 1/2 cup strawberry puree, room temperature – The puree you made earlier. Must be completely cool or will melt butter. Use 1/3 cup with all-purpose flour. Gives strawberry flavor and color.
• 2 teaspoons strawberry extract – Gives intense strawberry flavor that tastes like fresh berries. Don’t use imitation flavoring – tastes fake. Real extract is clear or pink. Vanilla works instead.
• 1 teaspoon butter extract – Makes cake taste rich and bakery-like. Secret ingredient professional bakers use. Find in baking aisle next to vanilla extract. Extra vanilla works instead.
• 1/2 teaspoon vanilla extract – Use real vanilla extract, not imitation. Adds warmth and depth to flavor. Pure vanilla is worth extra cost because tastes much better.
• 1/2 teaspoon red gel food coloring – Gel coloring better than liquid because doesn’t thin batter. Gives pretty pink color. Start with less – can always add more. Liquid coloring works instead.

For the Strawberry Frosting:

• 3 large egg whites, room temperature – Must be room temperature and completely free of egg yolk or won’t whip properly. Fresh eggs work best. Makes frosting light and fluffy.
• 2/3 cup granulated sugar – Gets heated with egg whites to make safe, stable meringue base for frosting. Use regular white sugar – don’t use brown sugar here.
• 1/8 teaspoon salt – Makes all flavors taste better and balances sweetness of frosting, just like in the cake. Use regular table salt for best results.
• 1 teaspoon cream of tartar – Helps stabilize egg whites and keeps frosting fluffy. Find in spice aisle. White powder from wine making. Lemon juice works instead but less effective.
• 2 1/2 sticks unsalted butter, slightly softened – Should be soft but hold shape – not melted or too warm. Too soft makes runny frosting. Take out 30 minutes before making frosting.
• 2 1/2 cups powdered sugar – Also called confectioner’s sugar, makes frosting sweet and smooth. Sift if lumpy. Helps thicken frosting to right consistency for spreading and piping.
• 1 teaspoon strawberry extract – Same as in cake, gives frosting intense strawberry flavor. Make sure to use real strawberry extract for best taste, not imitation flavoring.
• 1/2 teaspoon vanilla extract – Pure vanilla extract adds depth to frosting flavor and complements strawberry taste perfectly. Don’t use imitation vanilla – tastes fake and cheap.
• 1/2 teaspoon butter extract – Makes frosting taste rich and professional. Especially important in frosting because gives that bakery flavor that makes it taste store-bought quality.
• 2-3 tablespoons cold strawberry puree – Must be completely cold from refrigerator or will melt frosting. Adds extra strawberry flavor and helps make frosting pink. Start with 2 tablespoons.
• 1/4 teaspoon red gel food coloring – Gel coloring works best because won’t thin out frosting like liquid coloring does. Add tiny bit at time until you get desired pink color.

Recommended Equipment

1. Two 9-inch round cake pans – For baking the cake layers evenly.
2. Stand mixer or hand mixer – To mix batter and frosting smoothly.
3. Small food processor – Purees the strawberries for rich, fresh flavor.
4. Medium saucepan – Cooks down strawberry puree into a thick sauce.
5. Mesh strainer – Removes seeds and pulp from strawberry puree easily.
6. Large mixing bowls – Holds and mixes dry and wet ingredients separately.
7. Wire whisk – Helps blend liquids and small batches smoothly and fast.
8. Rubber spatula – Scrapes bowls clean and folds batter gently together.
9. Offset spatula – Spreads frosting smoothly across cake and layers evenly.
10. Disposable piping bag – Pipes frosting neatly between and on cake layers.
11. Cake turntable – Makes frosting and decorating the cake much easier.
12. Candy thermometer – Checks exact temperature for perfect meringue frosting.

How To Make Newk’s Strawberry Cake

Step 1 | Make the Strawberry Puree First

Add the thawed frozen strawberries to a small food processor. Blend them for about one minute until they’re smooth. It’s okay if a few small chunks remain—that’s totally fine.

Heat a medium saucepan over medium heat. Pour in the blended strawberries, 2/3 cup sugar, 1/8 teaspoon salt, and the juice from half a lemon. Stir it all together and let it simmer for 5–7 minutes.

The mixture will get thicker and darker. Turn off the heat and let it cool completely. You can make this a day or two ahead and keep it in the fridge until you need it.

Step 2 | Make the Cake

Preheat your oven to 325°F. Spray two 9-inch cake pans with baking spray.

In a medium bowl, use a mesh strainer to sift together the cake flour, baking powder, baking soda, and salt. Stir it all up and set it aside.

In another bowl, mix the milk, heavy cream, sour cream, and 1/2 cup of the room-temperature strawberry puree. Add the strawberry extract, butter extract, vanilla extract, and red food coloring. Whisk until smooth.

In your stand mixer bowl with the paddle attachment, beat the softened butter and sugar. Start on medium-low speed, then turn it up to high and beat for 6 minutes until it’s light and fluffy. Scrape down the sides once during mixing.

Turn the mixer to medium speed and add the eggs one at a time, mixing well after each addition. Scrape down the bowl again.

Now alternate adding the dry and wet ingredients. Add about 1/3 of the flour mixture and 1/3 of the strawberry cream mixture. Mix on medium-low speed for 15–20 seconds. Scrape the bowl. Repeat this process two more times. Be careful not to overmix!

Divide the batter between the two prepared pans. Spread it evenly using the back of a spoon, then gently shake the pans to level the batter.

Bake for 35–40 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool in the pans for 2–3 hours before removing.

Step 3 | Make the Frosting

Separate 3 eggs, placing the whites in a metal bowl (save the yolks for something else). Add 2/3 cup sugar and 1/8 teaspoon salt to the egg whites and stir.

Bring 1–2 cups of water to a simmer in a small pot. Place the bowl with the egg whites over the pot to create a double boiler. Stir constantly until the mixture reaches 120°F on a candy thermometer. Remove from heat and stir in the cream of tartar. Let it cool completely.

Transfer the cooled egg white mixture to your stand mixer with the whisk attachment. Beat on high speed for 5–7 minutes until stiff peaks form.

Switch to the paddle attachment. Add the butter one stick at a time, along with the powdered sugar. Mix on medium-low speed until everything is combined. Add the extracts and beat on high for 3–4 minutes until thick.

If the frosting looks runny, don’t worry. Put the whole bowl in the fridge for 10–15 minutes, then beat it again—it should thicken up.

Finally, add 2–3 tablespoons of cold strawberry puree and a bit of red food coloring. Mix on low, then beat on high for 2–3 more minutes.

Step 4 | Put It All Together

Use a knife to trim the domed tops off your cake layers so they’re flat. Spread a little frosting on your serving plate to keep the cake from sliding.

Place the first cake layer on the plate. Spread about 1 1/2 cups of frosting on top using a spoon or piping bag. Add the second layer and press down gently.

Spread a thin layer of frosting all over the cake—this is your crumb coat. It keeps crumbs out of your final frosting layer. Chill the cake in the fridge for 15–30 minutes.

Now spread the rest of the frosting evenly on the top and sides of the cake. Make decorative swirls if you’d like. Let the cake sit for another 15–30 minutes before serving.

Tips for Bakery-Quality Cake

• Use room-temperature ingredients for a smoother batter.
• Don’t overmix the batter – it can make the cake dense.
• Chill the frosting if it’s too runny, then whip again for 2-3 minutes.
• Trim the cake layers for a flat, professional look.
• Use a cake turntable for easier frosting.
• Let the puree cool completely before adding to the batter or frosting.

What to Serve with Newk’s Strawberry Cake

This newk’s strawberry cake is perfect all by itself, but there are some great ways to make it even more special.

I love serving it with a scoop of vanilla ice cream on the side. The cold, creamy ice cream goes perfectly with the sweet cake. Fresh strawberries are another great choice – just slice them up and put them around the plate.

You could also add a dollop of whipped cream if you want to make it extra fancy.

For drinks, I like to serve this cake with cold milk, coffee, or even a glass of champagne for special occasions.

If you’re having a party, you could make a strawberry lemonade to go with it. The tartness of the lemonade balances out the sweetness of the cake really well.

How to Store Leftover Strawberry Cake Properly

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have more leftover cake, you can refrigerate it for up to a week.

To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Thaw frozen cake at room temperature or reheat it in the microwave for a few seconds before serving.

If the cake looks or smells off, especially after a few days, it’s time to toss it. Fresh, homemade cakes don’t last as long as store-bought ones due to the lack of preservatives.

Newk’s Strawberry Cake FAQs

1. How do I know when the cake is done baking?

The best way is to use the toothpick test. Stick a toothpick or cake tester into the center of each cake layer. If it comes out clean or with just a few moist crumbs, the cake is done.

2. Why do I need to use room temperature ingredients?

Room temperature ingredients mix together better, making a smoother batter. This helps your cake rise evenly and stay nice and fluffy.

3. Why is my cake dense?

Your cake may be dense if you overmix the batter or use cold ingredients. Make sure everything is at room temperature, and mix gently.

4. How can I make the frosting thicker?

If your frosting is too runny, refrigerate it for 10-15 minutes and then whip it again until it thickens to your liking.

5. Do I need to add food coloring?

Nope. The food coloring is just for looks. Without it, your cake will have a lighter pink color.

6. Can I make this cake ahead of time?

Absolutely! This cake is actually better when you make it a day ahead. The flavors have more time to develop and blend together. You can make the strawberry puree 2-3 days ahead and keep it in the fridge. The cake layers can be baked a day ahead, wrapped in plastic wrap, and stored at room temperature.

This homemade Newk’s Strawberry Cake recipe is full of fresh flavor, soft layers, and creamy frosting that feels like a bakery treat.

Try it soon and let your family enjoy the sweet joy of homemade cake!