Loaded with ripe bananas and juicy strawberries, this Strawberry Banana Cake bakes up soft, moist, and perfect for everything from brunch to potlucks.
A Soft, Moist Cake That's Perfect for Spring and Summer
If you love banana bread but want something a little lighter, softer, and more dessert-like, this strawberry banana cake is one of those recipes that instantly feels special without being complicated.
The bananas keep the cake incredibly moist while the strawberries add fresh bursts of flavor throughout every slice. And unlike some fruit cakes that end up gummy or heavy, this one stays soft and tender with just the right balance of sweetness.
The cream cheese frosting is what really takes it over the top. This recipe was originally tested with a traditional buttercream frosting, but the flavor just wasn't nearly as good. The slight tanginess from the cream cheese balances the sweetness perfectly and pairs beautifully with both the strawberries and bananas.
This is the kind of cake that works great for gatherings like baby shower or brunch as it does for a casual summer dessert or afternoon coffee cake.
Frequently Asked Questions
Yes. Use them straight from frozen and toss them in flour before adding them to the batter. Do not thaw them first or they can release too much moisture into the cake.
Tossing strawberries in flour helps keep them from sinking to the bottom of the cake while baking. It also helps distribute the fruit more evenly throughout the batter.
Honestly? It's somewhere in between. It has the moist texture of banana bread with a softer, more tender cake-like crumb.
Yes. The flavor is actually even better the next day after everything settles together. You can bake the cake a day ahead and frost it before serving.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days because of the cream cheese frosting.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
For the Strawberry Banana Cake
- 2¼ cups all-purpose flour, divided - Gives the cake structure while still keeping it soft and tender.
- 1 teaspoon baking soda - Helps the cake rise and keeps the crumb light.
- 1 teaspoon salt - Balances the sweetness and enhances the fruit flavors.
- ½ cup unsalted butter, softened - Adds richness and moisture to the cake.
- 1¼ cups granulated sugar - Sweetens the cake and helps create a soft texture.
- 1½ cups very ripe bananas, mashed (about 3 large bananas) - Adds moisture, sweetness, and classic banana flavor.
- 2 large eggs - Help bind the batter together and give structure.
- ½ cup buttermilk - Creates a tender crumb and adds a slight tanginess.
- 1 teaspoon vanilla extract - Adds warmth and depth of flavor.
- ¼ teaspoon almond extract (optional) - Gives the cake a subtle bakery-style flavor that pairs beautifully with strawberries.
- 1½ cups sliced strawberries - Add juicy bursts of fresh strawberry flavor throughout the cake.
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened - Creates a rich and tangy frosting base.
- ¼ cup butter, softened - Helps make the frosting smooth and creamy.
- 1 teaspoon vanilla extract - Adds extra flavor and warmth.
- Pinch of salt - Balances the sweetness.
- 3 cups powdered sugar - Sweetens and thickens the frosting.
Instructions
- Preheat the oven to 350°F and grease or line a 9-inch square baking pan with parchment paper.
- In a medium bowl, whisk together 2 cups of the flour, 1 teaspoon baking soda, and 1 teaspoon salt, reserving the remaining ¼ cup flour for the strawberries later.
- In a large mixing bowl, beat together ½ cup softened butter and 1¼ cups granulated sugar until combined.
- Add the 2 eggs, one at a time, and continue mixing until the mixture becomes lighter and fluffy.
- Mix in the 1½ cups mashed bananas, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until combined.
- Pour in the ½ cup buttermilk and mix until smooth.
- Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
- Toss 1¼ cups of the sliced strawberries with the remaining ¼ cup flour, then gently fold them into the batter.
- Spread the batter evenly into the prepared baking pan and top with the remaining strawberries if desired.
- Bake for 45-50 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
- Allow the cake to cool completely before frosting.
How to Make Cream Cheese Frosting
- To make the frosting, beat together the 4 ounces softened cream cheese, ¼ cup softened butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
- Slowly add the 3 cups powdered sugar and continue mixing until the frosting reaches your desired consistency. If needed, add 1-2 tablespoons milk to thin slightly.
- Spread or drizzle the frosting over the cooled cake before serving.
Tips
- Use very ripe bananas with lots of brown spots for the best flavor and texture.
- Don't overmix the batter or the cake can become too dense.
- Tossing the strawberries in flour helps keep them evenly distributed throughout the cake.
- If your strawberries are especially juicy, lightly pat them dry before adding them to the batter.
- Check the cake a few minutes early since fruit-heavy cakes can vary slightly in bake time.
More Recipes You’ll Love
If you love strawberry and banana flavors, you’ll also love these:
- Strawberry Bread with Strawberry Icing
- Strawberry Chocolate Muffins
- Banana Dump Cake
- Banana Pudding Dump Cake
Recipe
Strawberry Banana Cake
Ingredients
- 2¼ cups all-purpose flour divided
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter softened (1 stick)
- 1¼ cups granulated sugar
- 1½ cups very ripe bananas mashed (about 3 large)
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1½ cups strawberries sliced
For the frosting
- 4 oz cream cheese softened
- ¼ cup butter softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease or line a 9 inch square pan with parchment paper.
- To a medium bowl, add 2 cups of all purpose flour, baking soda, and salt (reserving ¼ cup of flour for later use), stir to combine and set aside.
- Beat the butter and sugar together until just combined.
- Add the eggs one at a time and cream together until nice and fluffy.
- Add the bananas, vanilla, and almond extract. Mix until combined.
- Then add the buttermilk and mix until combined.
- Add the dry ingredients to the wet ingredients. Mix until combined.
- Toss the strawberries (reserving ¼ cup for later) with the remaining ¼ cup of flour. Fold them gently into the batter.
- Spread the batter evenly into the prepared pan.
- Top with the remaining sliced strawberries (optional)
- Bake at 350 degrees for 45-50 minutes, until the center is set and a toothpick comes out clean.
How to Make Frosting
- Combine the softened cream cheese, softened butter, pinch of salt, and 1 teaspoon of vanilla extract in a mixing bowl. Beat until combined.
- Slowly add the powdered sugar until you get to your desired consistency. (If it gets too thick, you can thin it out with 1-2 tablespoons of milk.)
- Cool completely before topping with frosting, then serve.
Notes
- Use very ripe bananas with lots of brown spots for the best flavor and moisture. Less ripe bananas can make the cake heavier and chunkier.
- Toss the strawberries in flour before adding them to the batter so they don't sink to the bottom of the cake.
- Do not overmix the batter once the flour is added or the cake can become dense instead of soft and tender.
- Let the cake cool completely before frosting or the cream cheese frosting will melt.
- Check the cake early for doneness since strawberries can add extra moisture and slightly affect bake time.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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