There’s something magical about a fresh strawberry cake that’s bursting with real fruit flavor and topped with a luscious, creamy frosting. This Homemade Strawberry Cake with Strawberry Frosting Recipe has quickly become my go-to whenever I want to celebrate or just treat myself – the strawberry reduction adds such depth, and the frosting? Simply dreamy.
Why You’ll Love This Recipe
- Authentic Strawberry Flavor: The reduced strawberry puree packs a rich, fresh fruit punch that canned flavor simply can’t match.
- Moist and Tender Texture: Using cake flour and sour cream keeps the crumb light without drying it out.
- Cream Cheese Frosting with a Twist: Freeze-dried strawberries create a delicate, natural strawberry flavor and a smooth, creamy finish.
- Perfect for Any Occasion: Whether it’s a birthday, brunch, or just because, this cake makes every moment sweeter.
Ingredients You’ll Need
This recipe balances fresh fruit and classic cake ingredients beautifully. Knowing your ingredients helps a lot — especially grabbing the freshest strawberries and quality cream cheese for that perfect flavor.
- Fresh Strawberries: Look for ripe, fragrant berries—they make the whole cake sing.
- Cake Flour: Essential for a tender crumb; if you can’t find it, I have a homemade substitute tip below.
- Butter: Unsalted and softened – makes the cake rich and helps the frosting creamy.
- Granulated Sugar: Gives the cake sweetness and aids in moisture retention.
- Egg Whites: Using whites keeps the cake light and fluffy.
- Sour Cream or Greek Yogurt: Adds moisture and a slight tang to balance the sweetness.
- Vanilla Extract: Enhances all the flavors, so don’t skip it.
- Whole Milk: For richness and tenderizing the cake batter.
- Freeze-Dried Strawberries: This is the secret weapon for frosting with natural strawberry flavor without extra moisture.
- Cream Cheese: Full-fat for the best texture and flavor in the frosting.
- Confectioners’ Sugar: For that smooth, sweet finish in the frosting.
Variations
I love making this cake just as is, but sometimes I like to mix it up a bit depending on the occasion or what I have on hand. Feel free to make this your own!
- Use Buttermilk Instead of Milk: I tried this once, and the cake turned out extra tender with a slight tang that paired well with the strawberry flavor.
- Skip the Cream Cheese Frosting: For a dairy-free option, swap to a strawberry buttercream—just increase the powdered sugar to keep it firm.
- Add Fresh Strawberry Layers: I sometimes sandwich fresh sliced strawberries between the cake layers for an extra burst of freshness.
- Make Cupcakes: This recipe easily turns into cupcakes—I’ve made 14 to 15 cupcakes that are perfect for parties or packed lunches.
How to Make Homemade Strawberry Cake with Strawberry Frosting Recipe
Step 1: Create Your Strawberry Puree
Start by pureeing fresh strawberries in a blender or food processor. I like to make a little more than a cup to be safe. Then, simmer this puree gently over medium-low heat until it’s reduced by half—this concentrates the flavors beautifully. It takes about 25–35 minutes, but keep an eye on it to prevent burning. I usually make this the day before to let it cool completely in the fridge, which makes it easier to mix into the batter later. Trust me, this step is where the cake gets its fresh strawberry heart.
Step 2: Prep Your Pans and Mix Dry Ingredients
While your puree is cooling, grease two 9-inch cake pans and line them with parchment rounds. This little trick helped me release flawless layers every time—no cake left behind. In a bowl, whisk cake flour, baking powder, baking soda, and salt together. This ensures your leavening is evenly distributed for a perfect rise.
Step 3: Cream Butter and Sugar, Then Add Wet Ingredients
Beat the softened butter and sugar until light and fluffy — about 3 minutes. This step is key for a tender crumb. Gradually add your room-temperature egg whites, then sour cream, and vanilla. Scrape down the bowl as you go to get everything incorporated. It’s worth the effort; skipping this leads to uneven texture and less rise.
Step 4: Combine Wet and Dry, Then Fold In Reduced Strawberry Puree
With your mixer on low, add the dry ingredients to the wet mixture. Slowly drizzle in the milk and mix just until combined. This keeps your batter from overdeveloping gluten, which I learned can make the cake dense. Next, whisk in the cooled reduced strawberry puree. If you want a bolder pink color, add 1–2 drops of red or pink gel food coloring. Your batter will be thick and beautifully rosy — a total mood booster while baking.
Step 5: Bake and Cool Your Cake Layers
Pour the batter evenly into your pans and bake at 350°F (177°C) for about 24–25 minutes. Use a toothpick to check doneness; it should come out clean. After baking, let the cakes cool in their pans on a rack for an hour before loosening the edges and transferring to finish cooling. Patience is tough here, but important — frosting warm cake leads to a messy finish.
Step 6: Make the Strawberry Cream Cheese Frosting
While cakes cool, blitz freeze-dried strawberries in a food processor until powdery, then sift to remove any chunks. Beat cream cheese and butter until smooth, then gradually add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on high for 3 minutes to get a fluffy, creamy frosting. Taste and add a pinch of salt if it’s too sweet. I refrigerate this frosting for an hour before using to get the best spreading consistency.
Step 7: Assemble and Frost Like a Pro
Level your cakes by slicing the domed tops off to get flat layers (save those crumbs for ice cream topping!). Place your first layer on a stand or plate and spread about 3/4 to 1 cup of frosting evenly on top. Add the second cake layer upside down (this helps create a flat top) and spread 1 cup of frosting all over the cake for a crumb coat. Chill the cake for 20 minutes to set the crumb coat. Then finish by covering the cake with the remaining frosting. Make sure to refrigerate the finished cake at least 20 minutes before slicing to keep everything neat.
Pro Tips for Making Homemade Strawberry Cake with Strawberry Frosting Recipe
- Make the Reduced Strawberry Puree Ahead: I like to prepare mine a day in advance and store it chilled; this makes the baking day smoother.
- Don’t Overmix the Batter: Overmixing can make your cake tough; mix just until ingredients combine for the lightest crumb.
- Freeze-Dried Strawberries are Key: They give intense strawberry flavor to the frosting without watering it down; don’t substitute with chewy dried fruit.
- Chill the Cake Before Serving: Letting your cake set in the fridge helps it slice cleanly—trust me, I learned this the hard way after several crumbly slices!
How to Serve Homemade Strawberry Cake with Strawberry Frosting Recipe
Garnishes
I often top this cake with a few fresh strawberry halves or even a light dusting of powdered sugar. Sometimes I add edible flowers when I want to impress guests – it makes the cake look as gorgeous as it tastes! The bright red strawberries on top really highlight that homemade vibe.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream for a decadent treat. Or, try serving it alongside a simple mixed berry salad with a hint of mint to keep the fresh fruit theme going. For brunch, a light citrus salad balances the sweetness perfectly.
Creative Ways to Present
For special occasions, I like to make mini versions of this cake as little stacks or cupcakes and drizzle them with a fresh strawberry glaze. Another fun idea is layering the cake inside a clear trifle bowl with whipped cream and sliced strawberries for a show-stopping dessert centerpiece!
Make Ahead and Storage
Storing Leftovers
I tightly cover the cake with plastic wrap or store it in a cake carrier in the fridge for up to 5 days. It’s best to bring leftovers out about 2 hours before serving – that way, it’s soft and fragrant, almost like freshly baked.
Freezing
I’ve frozen both unfrosted baked layers and assembled cakes with great success. Wrap them tightly in plastic wrap and foil, then freeze for up to 2–3 months. When ready, thaw overnight in the fridge, and let them warm to room temp before frosting or serving for the best texture.
Reheating
Since this is a fresh fruit cake, reheating isn’t necessary or recommended; just let refrigerated leftovers come to room temperature naturally. If your cake was frozen, don’t microwave as the frosting can melt unevenly – patience always wins here!
FAQs
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Can I use frozen strawberries instead of fresh for the puree?
Yes, you can use frozen strawberries, but I recommend thawing and draining some excess liquid before pureeing. Keep in mind, frozen berries usually take longer to reduce down to the right consistency, so be patient during that simmering step.
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What if I can’t find freeze-dried strawberries for the frosting?
If freeze-dried strawberries aren’t available, simply omit them and add an additional 1/2 cup of confectioners’ sugar for sweetness and texture. The frosting won’t have that intense strawberry flavor, but it will still be delicious with the cream cheese base.
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Is it okay to use low-fat milk or yogurt in this recipe?
I recommend sticking to whole milk and full-fat sour cream or Greek yogurt for the best moistness and richness. Substituting low-fat alternatives might make the cake drier or less tender.
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How do I avoid my cake sinking in the middle?
Make sure not to overmix the batter and bake at the correct temperature. Also, avoid opening the oven door too early during baking. I learned the hard way that consistent oven heat and gentle mixing are key to preventing sunken cakes.
Final Thoughts
This Homemade Strawberry Cake with Strawberry Frosting Recipe holds a special place in my kitchen rotation because it feels like a little celebration every time it comes out of the oven. I hope you have as much fun making it as I do eating it — and that it becomes a favorite treat to share with your loved ones. Give it a try and enjoy every sweet, strawberry-filled bite!
Print
Homemade Strawberry Cake with Strawberry Frosting Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful homemade strawberry cake featuring a moist strawberry-infused batter, reduced strawberry puree, and a creamy strawberry cream cheese frosting. Perfect for celebrations or anytime you crave a fresh, fruity dessert.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries, rinsed and hulled
Cake
- 2 and 1/2 cups cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 and 3/4 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from step 1)
- 1–2 drops red or pink food coloring (optional)
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
Instructions
- Prepare Reduced Strawberry Puree: In a blender or food processor, puree the fresh strawberries until smooth, yielding slightly more than 1 cup (about 270g). Transfer to a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup (about 135g), about 35 minutes. Remove from heat, cool completely, cover, and refrigerate overnight. Bring to room temperature before using.
- Preheat and Prepare Pans: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line with parchment paper rounds, then grease the parchment paper to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a mixer with paddle attachment, beat butter and sugar on medium-high speed until light and creamy, about 3 minutes.
- Add Egg Whites: Add egg whites and beat on high speed until combined, about 2 minutes. Scrape down sides as needed.
- Incorporate Sour Cream and Vanilla: Add sour cream and vanilla extract and beat on medium-high speed until smooth, about 1 minute.
- Add Dry Ingredients and Milk: With mixer on low, add dry ingredients, then slowly pour in milk, mixing until just combined. Do not overmix.
- Mix in Strawberry Puree and Food Coloring: Whisk in the room-temperature reduced strawberry puree and optional food coloring, ensuring no lumps remain. Batter should be slightly thick.
- Bake the Cakes: Divide batter evenly between prepared pans. Bake for 25 minutes or until a toothpick inserted in center comes out clean.
- Cool Cakes: Allow cakes to cool in pans on a rack for 1 hour. Loosen edges with a knife, remove from pans, peel parchment, and cool completely on rack before frosting.
- Prepare Frosting: In a blender or food processor, grind freeze-dried strawberries into a fine powder; sift through a sieve to remove large bits. In a large bowl, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla; beat on low for 30 seconds, then high for 3 minutes until creamy. Add a pinch of salt if too sweet. Refrigerate frosting for 1 hour before use.
- Assemble and Frost Cake: Level cake tops by slicing thin layers off. Place one layer on cake stand or plate, spread 3/4–1 cup frosting evenly. Top with second layer upside down, apply a thin crumb coat with 1 cup frosting on top and sides. Chill cake for 20 minutes to set. Cover cake with remaining frosting. Refrigerate at least 20 minutes before slicing.
- Store Leftovers: Cover leftover cake tightly and refrigerate up to 5 days. Remove from fridge 2 hours before serving for best texture and flavor.
Notes
- The cake layers and frosting can be made a day ahead and stored separately. Bring to room temperature before assembling.
- Frosted or unfrosted cakes can be frozen for 2–3 months; thaw overnight in refrigerator and bring to room temperature before decorating or serving.
- Reduced strawberry puree can be refrigerated up to 3 days or frozen up to 3 months; thaw and bring to room temperature before use.
- Use cake flour for best texture; substitute with homemade cake flour if unavailable.
- Buttermilk can substitute whole milk, but avoid low-fat milks.
- Freeze-dried strawberries must be used for frosting (not chewy dried). If unavailable, omit and add extra confectioners’ sugar.
- Frozen strawberries can be used for puree but will require longer reduction time.
- For a 9×13-inch cake, bake batter for 40 minutes until a toothpick is clean.
- Cupcakes: Fill pans 2/3 full, bake 22 minutes; yields about 30 cupcakes.
- Add 1–2 drops red or pink gel food coloring to intensify cake color, if desired.
- For frosting without cream cheese, use strawberry buttercream recipe, increasing quantity for thicker coverage.
