I need to tell you about something that happened in my kitchen – and trust me, it has nothing to do with a planned Valentine’s bake or a recipe experiment. It started with a little excitement, a heart-shaped mould, and my daughter deciding, “I want to bake today.”
Anika made this strawberry cake recipe all by herself, right at home. I watched her measure, mix, and peek into the oven with that mix of nervousness and joy only a baker understands. When the cake was finally ready – soft, moist, and beautifully fluffy – she pushed me into clicking a picture of it. My smile said everything. And then came the moment that completely melted me – she promised she’d bake more often, maybe even every week, because she loved seeing everyone enjoy her cake and her mom create content.
Daughters are not only joy but also a treasure! Don’t even know when they grow up!
This homemade strawberry cake recipe feels extra special because it carries more than just flavour – it carries pride, happiness, and one of those small family moments you wish you could bottle up. It just happens to be perfect for Valentine’s Day too, because nothing says love quite like baking from the heart.
Why This Homemade Strawberry Cake Is So Special to Me
This homemade strawberry cake isn’t special just because it’s a Valentine’s Day recipe. It’s special because it was baked at home, by my daughter, and shared with all of us. Watching her enjoy the process and then seeing everyone genuinely like the cake made the moment feel complete.
What really stood out for me was:
- The pure joy on my daughter’s face while baking it
- A simple family moment that turned into a celebration
- The confidence she gained from creating something everyone enjoyed
The cake itself is soft, moist, and naturally flavoured with strawberries. No artificial flavours, no shortcuts – just a simple, homemade cake that tastes as good as it feels to make.
Ingredients for Homemade Strawberry Cake
One of the things I love about this homemade strawberry cake recipe is how uncomplicated it is. You don’t need anything fancy or hard to find – just a few basic ingredients that probably already live in your kitchen. The real flavour comes from fresh strawberries, and everything else simply supports that.
Here’s what you’ll need:
- Fresh strawberries (for natural flavour and colour)
- All-purpose flour
- Homemade curd (Yoghurt)
- Sugar
- Olive oil or Butter (for that soft, moist texture)
- Baking soda
- Baking powder
- Vanilla extract
That’s it – simple ingredients coming together to create a soft, fluffy strawberry cake that feels special without being intimidating to bake.
Tips for a Soft & Moist Strawberry Cake at Home
A soft, moist strawberry cake isn’t about complicated techniques – it’s about getting a few simple things right. These are the small tips that my daughter followed while baking this cake, and they make all the difference to the final texture and flavour.
Here’s what helps:
- Always use fresh strawberry pieces for natural flavour and colour instead of artificial essence
- Mix the batter gently – overmixing can make the cake dense
- Bake at the right temperature so the cake cooks evenly
- Let the cake cool on its own before cutting into it
- Store leftovers in an airtight container to keep the cake moist
These small steps keep the cake light, fluffy, and just the way a homemade strawberry cake should be.
Why This Strawberry Cake Is Perfect for Valentine’s Day?
This homemade strawberry cake feels just right for Valentine’s Day – not over the top, not complicated, just warm and thoughtful. A heart-shaped cake baked at home already says so much, and when it’s strawberry-flavoured, it adds that soft, festive touch without trying too hard.
What makes it perfect for Valentine’s Day is how easily it fits into the celebration:
- It turns out soft, moist, and fluffy every time
- The strawberry flavour comes from real ingredients, not artificial essence
- It’s completely homemade, which always makes it more special
- It works whether you’re baking for your partner, family, or with your kids
This is the kind of Valentine’s Day cake that’s less about perfection and more about the joy of making and sharing something sweet together.
Other Valentine’s Day Recipes You May Love
If you’re anything like me, one bake is never really the end – especially when the kitchen already smells sweet and happy. Valentine’s Day has that effect. It quietly nudges you to bake a little more, try one more recipe, or surprise someone just because you can.
If you’re planning a cosy Valentine’s celebration at home, here are a few tried-and-loved recipes that pair beautifully with this homemade strawberry cake:
- Chocolate Strawberry Tart
- Strawberry Pound Cake
- Buttercream Garden Cake
- Eggless Dried Rose Cake
- Dark Chocolate Mousse Cake
- Coffee Whiskey Cake
- Wine Roasted Strawberry Brownies
- Strawberry Pie
Each of these recipes carries the same homemade warmth – easy enough to bake, special enough to celebrate love, and perfect for sharing with the people who matter most. Explore more such Valentine’s Day Recipes on my website.
How to Make Homemade Strawberry Cake (Step-by-Step)
Baking this homemade strawberry cake is actually quite simple, especially if you take it one step at a time. You don’t need to rush – just enjoy the process. I like to keep everything ready on the counter before I start; it makes the whole experience calmer and more enjoyable. Here’s how I make it:
Homemade Strawberry Cake Recipe – Perfect for Valentine’s Day
Ingredients
- 1½ cups all-purpose flour, sifted
- 1 cup yogurt (homemade curd)
- ¾ cup granulated sugar
- ½ tsp baking soda
- 1¼ tsp baking powder
- ½ tsp vanilla extract
- ½ cup olive oil
- 1 cup fresh strawberries, washed and cut into bite-sized pieces
Instructions
- Wash the strawberries thoroughly, pat them dry, and cut them into small, bite-sized pieces. Keep aside.
- Preheat the oven to 200°C for 10 minutes. Grease and lightly dust a cake tin.
- In a bowl, beat the sugar and yogurt on high speed for about 5 minutes until smooth. Add baking powder and baking soda, mix gently, and let it rest for 3 minutes until bubbles appear.
- Beat in the olive oil and vanilla extract until well combined.
- Slowly add the sifted flour in 3-4 batches, mixing gently after each addition to avoid overworking the batter.
- Add the chopped strawberries to the batter and gently fold them in using a spatula.
- Pour the batter into the prepared pan (for this recipe, my daughter has taken a heart-shaped mould, which is optional). Bake at 200°C for 10 minutes, then reduce the temperature to 170°C and bake for another 35-40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool for 20–30 minutes before demoulding. Slice and serve as is.
Notes
Final Thoughts: A Cake Filled with Love
This homemade strawberry cake recipe will always remind me of that day – of Anika’s excitement, the family gathered around, and that quiet pride only a parent understands.
If you try this cake at home – especially with your kids – I’d love to know how it turns out. Because sometimes, the sweetest recipes are the ones baked with love.
Frequently Asked Questions (FAQs)
Yes, this is a 100% eggless strawberry cake. Yogurt (curd) works as the binding agent and keeps the cake soft, moist, and fluffy without needing eggs.
Absolutely. Fresh strawberries are recommended for this recipe as they add natural sweetness, flavour, and texture. Strawberry essence is not required.
Strawberries are soft and release moisture. Gently folding them prevents overmixing and helps maintain a light, even crumb in the cake.
Lightly coat the chopped strawberries with a little flour before adding them to the batter. This helps distribute them evenly throughout the cake while baking.
Yes. You can replace up to 50% of all-purpose flour with whole wheat flour. The texture will be slightly denser but still soft and flavourful.
Yes, this strawberry cake can be baked in a heavy-bottomed kadai or cooker. Preheat it for 10 minutes, place the cake tin inside, cover, and bake on low heat until done.
The cake stays fresh for 1–2 days at room temperature and up to 4–5 days in the refrigerator when stored in an airtight container.
Yes. Wrap the completely cooled cake in cling film and freeze for up to one month. Thaw at room temperature before serving.
A neutral-flavoured oil like olive oil (light), sunflower oil, or vegetable oil works best and keeps the cake moist.
Yes. Pour the batter into cupcake liners and bake at 170°C for 18–22 minutes, or until a toothpick comes out clean.
